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SUPER CHI CHI RESTAURANT INC

5431 W MADISON ST, CHICAGO, IL 60644 · Restaurant

Inspection summary

SUPER CHI CHI RESTAURANT INC has been inspected 5 times by Chicago Department of Public Health since May 1, 2014. The most recent inspection, on May 4, 2017, found no infractions.

1 of 5 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.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on October 20, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 6 times across 4 separate inspections, most recently on October 20, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 2 times on January 8, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 once on May 18, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL BULK FOOD CONTAINER IN THE PREP AREA,INSTRUCTED TO PROVIDE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE FILTERS INSIDE THE VENTILATION HOOD ABOVE STOVE IN PREP AREA OF GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA
  3. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE RUNNERS OF DOORS AT THE 3 DOOR REACH-IN COOLER IN PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS IN THE PREP AREAS, ALONG WALL BASE AND CORNERS
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD COVERS AND END CAPS THROUGHOUT REAR PREP AREA
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE
  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A LOOSE RUBBER GASKET AT ONE DOOR OF THE TWO DOOR PREP COOLER IN THE FRONT PREP AREA AND TWO LOOSE GASKETS AT THE THREE DOOR COOLER IN THE REAR PREP AREA; REPAIR OR REPLACE ALL GASKETS AT BOTH COOLERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED MISSING WALL COVING AT THE LOWER WALL BEHIND THE SPICE RACK, DEEP FREEZER AND EXPOSED HANDSINK IN THE REAR PREP AREA; REPLACE WALL COVING IN THAT AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE FOOD HANDLER TRAINING CERTIFICATE. INFO GIVEN TO MANAGER.
  5. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL BACK FLOW PREVENTION DEVICE ON MOP SINK.

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