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SUN & MOON COMPANY

1035 W LAKE ST, CHICAGO, IL 60607 · Restaurant (Catering)

Inspection summary

SUN & MOON COMPANY has been inspected 11 times by Chicago Department of Public Health since October 15, 2010. The most recent inspection, on October 12, 2021, found no infractions.

5 of 11 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: Handwashing and staff hygiene, Food source, labelling and allergens and Pests.

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.

  • 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 3 times on December 16, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on December 16, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 16, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 10 times across 5 separate inspections, most recently on January 11, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on December 16, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES FOR ALL FOOD AND CONDITIONAL EMPLOYEES ON SITE FOR REVIEW. INSTRUCTED TO PROVIDE AND MAINTAIN . PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN CLEAN UP PROCEDURE POSTED OR NECESSARY ITEMS OUTLINED IN THE POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIAARHEA EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
      • OBSERVED FOOD EMPLOYEE PICK UP KNIFE AND PROCEED TO SLICING APPROXIMATELY 3 0F 9 COOKED READY TO EAT CHICKEN BREAST WITH HER BARE HANDS AND PLACED THEM ON A BED OF FRESH SPINACH IN A PAN IN THE PREP AREA DURING TIME OF INSPECTION. PER FOOD HANDLER THE SLICED CHICKEN BREAST WAS BEING PREPARED TO BE SENT OUT FOR CATERING ORDER. INSTRUCTED PERSON IN CHARGE THAT FOOD EMPLOYEES MAY NOT CONTACT EXPOSED READY TO EAT FOODS WITH THEIR BARE HANDS. FOOD EMPLOYEE DISCARDED CHICKEN BREAST DURING THIS TIME. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED VARIOUS TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (HOUSED DRESSINGS, SHRIMP, SALMON, TIKKA MARINADES, SLICED MELONS, ETC )ON SITE AND STORED IN WALK IN COOLER WITH IMPROPER LABELS. INSTRUCTED TO PROVIDE AND MAINTAIN DISCARD OR CONSUME BY DATES ON ALL REFRIGERATED, READY TO EAT FOODS THAT ARE PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS.MUST MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A 1/2-3/4TH INCH GAP IN LEFT CORNER AND BOTTOM OF BACK DOOR OF FACILITY. INSTRUCTED TO CLOSE GAP AND MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY.
    • 46. GLOVES USED PROPERLY
      • OBSERVED NO GLOVES AVAILABLE FOR FOOD HANDLERS . MUST PROVIDE AND MAINTAIN IN PREP AREA.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED EXCESSIVE TRASH ON GROUND AROUND GARBAGE RECEPTACLES. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNED LIGHT BULB UNDER HOOD IN PREP AREA.MUST REPLACE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE FOOD HANDLERS TRAINING CERTIFICATION FOR ALL FOOD EMPLOYEES. MUST MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING COMPLETION TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. INSTRUCTED TO MEET REQUIREMENT.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILE IN LOCKER ROOM, INSTRUCTED TO REPLACE,
  6. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.
  7. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALL PLASTIC MILK CRATES AND REPLACE WITH PROPER SHELVING UNITS THROUGHOUT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN OR REPLACE CUTTING BOARDS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN SPLATTERS, STAINS, AND DIRT FROM WALLS IN FOOD PREP/DISH WASHING AREA AND MOP SINK AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL ARTICLES STORED ON THE FLOOR UNDERNEATH PREP TABLE AND THROUGHOUT MUST BE PROPERLY STORED ELEVATED 6 INCHES OFF THE FLOOR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Enter pre-defined comments here. Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
  8. Canvass

    0 infractions

  9. Canvass

    0 infractions

  10. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SOME SPILLED PRODUCT WAS FOUND ON THE WALK IN COOLER SHELF SOUTH OF THE DOOR, WASH, RINSE AND SANITIZE THE SHELF.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ONE OF THE THREE FREEZER UNIT FANS IS BROKEN, REPAIR FAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens A DIRTY CLEANING BRUSH FOUND IN THE 2-COMPARTMENT SINK NEEDS TO BE REMOVED AND KEPT CLEAN.
  11. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Wash, rinse and sanitize the water filling spout behind the stove.

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