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SUN XIEN SOY PRODUCTS,LLC

613 W 47TH ST, CHICAGO, IL 60609 · Restaurant (Wholesale)

Inspection summary

SUN XIEN SOY PRODUCTS,LLC has been inspected 2 times by Chicago Department of Public Health since December 21, 2011. The most recent inspection, on December 30, 2011, found no infractions.

1 of 2 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: Pests, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 2 times on December 21, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 21, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on December 21, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 4 times on December 21, 2011. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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 once on December 21, 2011. 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.

2 inspections

  1. License Re-Inspection

    0 infractions

  2. License

    10 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.NO EXPOSED HAND SINK LOCATED IN BEAN SPROUT PROCESS ROOM AT PACKAGING AREA. MUST INSTALL SINK.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOUND NO AUTOMATIC CAPPER FOR BEVERAGE CONTAINERS.INSTRUCTED TO INSTALL.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines FRONT ENTRY DOOR AND DOCK LOADING DOORS NOT PROTECTED FROM RODENT ENTRY AT BOTTOM AREAS OF DOORS. MUST REPAIR DOORS TO BE TIGHT FITTING FRO RODENT ENTRY.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. NO GREASE CONTAINER. MUST PROVIDE GREASE CONTAINER FOR STORAGE OF GREASE FROM FRYERS.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.NO DRAIN BOARD ATTACHED TO 3- COMP SINK AND COMPARTMENTS OF 3- COMP SINK NOT LARGE ENOUGH TO EMERGE FOOD EQUIPMENT AND UTENSILS. INSTRUCTED TO PROVIDE LARGER SINK TO ADEQUATELY WASH,RINSE AND SANITIZE FOOD EQUIPMENT,UTENSIL FOR BUSINESS OPERATION AND ATTACHED DRAIN BOARD.
    • 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.NO SHELVING INSIDE WALK IN COOLERS.MUST PROVIDE STORAGE SHELVING.ALSO MUST SEAL/REPAIR OPENINGS AT WRAPPING AREAS OF BEAN SPROUT PACKAGING EQUIPMENT IN BEAN SPROUT ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.DEBRIS ON FOORS ALONG WALLBASES IN MECHANICAL ROOM.ALSO OPENING ALONG FLOORS AND LOWER WALLS ALONG HOT WATER TANK AREA,MUST SEAL.FLOOR AT STAIR WELL TO 2ND FLOOR IN POOR REPAIR.MUST REPAIR.
    • 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.OBSERVED BRICKS ABOVE SIDE DOOR NOT SEALED IN TOFU PRODUCTION ROOM,AND ON 2ND FLOOR EXPOSED BRICKS AT WALLS BEHIND SOME PANELING IN POOR REPAR IN CLOSETS,PEELING ON CEILING IN WALK IN COOLER,BLAST CHILLER IN TOFU PRODUCTION ROOM. MUST MAKE REPAIRS AT ALL AREAS.FOUND OPENINGS IN CEILING AREAS ON 2ND FLOOR,OPENING AT DOOR IN MECHANICAL ROOM,OPENINGS ALONG WALL BASES IN TOFU PRODUCTION ROOM.MUST REPAIR/SEAL ALL AREAS.ALSO MUST CLEAN AND SEAL CEILINGS ABOVE EQUIPMENT AND IN ALL AREAS OF TOFU PRODUCTION ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.OBSEVED COOKING EQUIPMENT NOT COMPLETELY UNDER VENTILATION HOOD IN TOFU PRODUCTION ROOM. MUST ADJUST EQUIPMENT OR REMOVE. ALSO PIPE LEAKING UNDER 3- COMP SINK IN TOFU PRODUCTION ROOM.MUST REPAIR,AND LEAKY PIPE ON 2ND FL AT ROOF DRAIN.MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.OBSERVED CLUTTERED AREA IN LOADING DOCK AREA NEAR DOORS.MUST REMOVE CLUTTER ,CLEAN AND ORGANIZE AREA TO PREVENT A PEST HARBORAGE AREA.

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