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SOUTH CHINA KITCHEN ll

7836 S WESTERN AVE, CHICAGO, IL 60620 · Restaurant

Inspection summary

SOUTH CHINA KITCHEN ll has been inspected 12 times by Chicago Department of Public Health since June 27, 2012. The most recent inspection, on March 15, 2017, found no infractions.

2 of 12 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 4 separate inspections, most recently on November 16, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on March 25, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 15, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 17 times across 10 separate inspections, most recently on November 16, 2016. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 7 separate inspections, most recently on November 16, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED 2 SHEET PANS OF EG ROOLLS INSIDE OF THE WALK IN COOLER UNLABELED. INSTRUCTED TO PROVIDE AND MAINTAIN DATE LABELING FOR ALL PREPARED ITEMS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED FOOD DEBRIS ON THE FLOOR UNDER THE WOK STATION. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE LEFT 1 COMPARTMENT SINK FAUCET BASE AND LEFT KNOB LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED A WET MOP STORED ON THE FLOOR NEXT TO THE MOP SINK. INSTRUCTED TO STORE ALL WET MOPS HANGING OR INVERTED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED THE ICE SCOOP HANDLE INSIDE OF THE ICE. INSTRUCTED TO STORE THE ICE SCOOP ON A CLEAN SURFACE.
  3. Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED LARGE CONTAINERS OF SEASONINGS IN THE REAR UNLABELED. INSTRUCTED TO LABEL ALL BULK SEASONINGS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED THE ICE SCOOP STORED INSIDE OF THE ICE IN THE ICE BIN. INSTRUCTED TO STORE THE ICE SCOOP ON A CLEAN SURFACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR UNDER THE WOK STATION WITH FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOOD VENTS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN HOOD VENTS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO DIAL STEM THERMOMETER ON SITE TO TAKE TEMPERATURES OF FOOD. INSTRUCTED TO PROVIDE A DIAL STEM THERMOMETER TO TAKE TEMPERATURES OF FOOD.
  4. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED THE SHELVING INSIDE THE WALK IN COOLER DIRTY. MUST CLEAN TO REMOVE OLD FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED DIRTY FLOORS THROUGH OUT PREMISES ALONG THE WALL BASE AND IN CORNERS. MUST CLEAN TO REMOVE GREASE,SPILLS AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED A FEW DAMAGED AND STAINED CEILING TILES IN THE PREP AREA. MUST REPLACE AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NOTED THE TOILET ROOM DOOR NOT SELF CLOSING. MUST PROVIDE AND MAINTAIN A SELF CLOSING DEVICE.
  5. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ICE MACHINE UPPER PANEL, STORAGE SHELVES INSIDE WALK IN COOLER,DRY STORAGE SHELVES AND LOWER SHELVES UNDER PREP TABLE NOT CLEAN OF DEBRIS AND OLD FOOD.MUST DETAIL CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING LIGHTSHIELDS,DUSTY/NOT CLEAN.MUST CLEAN/MAINTAIN.
  6. Consultation

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF DRY STORAGE CONTAINERS AND HANDLES NOT CLEAN OF DEBRIS,OLD FOOD,ETC.MUST DETAIL CLEAN/MAINTAIN
  7. Short Form Complaint

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND APPROX 10LBS OF EGGS INSIDE FOOD CONTAINER MAINTAINED AT IMPROPER COLD TEMPERATURE OF 57F.MUST MAINTAIN COLD FOODS AT 40F OR BELOW.MANAGER REMOVED EGGS AND DISCARDED-CDI.CRITICAL VIOATION ISSUED 7-38-005A.APPROX COST $10.00
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF DRY STORAGE CONTAINERS AND HANDLES NOT CLEAN OF DEBRIS,OLD FOOD,ETC.MUST DETAIL CLEAN/MAINTAIN.
  8. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF ALL GRAY BUS PANS USE FOR STORAGE NOT CLEAN,OF DEBRIS.INSTRUCTED TO CLEAN.IF CANNOT BE CLEAN.MUST REPLACE GRAY BUS PANS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • POP,WATER STORED ON FLOOR AREAS OF PREMISES.MUST ELEVATE OFF FLOORS ON ADEQUATE SHELVING AT LEASE 6-INCHES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD MANAGER NOT WEARING HAIR RESTRAINT IN FOOD PREP AREA.MUST PROVIDE.
  9. Short Form Complaint

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL BULK CONTAINERS AT REAR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN BOTTOM SHELF OF FOOD SPILLS AT REAR PREP TABLE WHERE BULK CONTAINERS ARE KEPT. MUST CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHTOUT WITH EMPHASIS AT REAR ALONG WALL BASE AT CORNERS OF FOOD SPILLS. MUST CLEAN.
  10. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL BULK CONTAINERS AT REAR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN BOTTOM SHELF OF FOOD SPILLS AT REAR PREP TABLE WHERE BULK CONTAINERS ARE KEPT. MUST CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHTOUT WITH EMPHASIS AT REAR ALONG WALL BASE AT CORNERS OF FOOD SPILLS. MUST CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER BY RESTROOM AT REAR, ORGANIZE AND MAINTAIN AT ALL TIMES.
  11. License Re-Inspection

    0 infractions

  12. License

    4 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.NEED TO INSTALL FRONT PREP AREA HANDSINK. (PREMISES MAKES SMOOTHIES IN FRONT). WILL RETURN FOR RE-INSPECTION 7/5/12PREMISES IS OPEN FOR BUSINESS AT THIS TIME.NEED TO HAVE HOT AND COLD RUNNING WATER AND PROPERLY CONNECTED TO A DRAIN PER CITY CODE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.NEED TO CLEAN COOLER FAN GUARD COVERS. (DUSTY)ALSO CLEAN COOLER STORAGE RACKS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.NEED TO REPLACE WATER DAMAGED CEILING TILES IN REAR. NEED TO CLEAN CEILING VENTS REAR AND FRONT DINNING AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.NEED TO CLEAN ALL LIGHT SHIELDS IN REAR AND FRONT DINNING.

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