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TEA LEAF GARDEN

2305 W DEVON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

TEA LEAF GARDEN has been inspected 5 times by Chicago Department of Public Health since October 30, 2018. The most recent inspection, on September 19, 2019, 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on August 12, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 3 times across 2 separate inspections, most recently on July 29, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times on October 30, 2018. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 2 times across 2 separate inspections, most recently on November 6, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 July 29, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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 Re-Inspection

    2 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11- MUST PROVIDE REMINDER AND DISCLOSURE AND ASTERISK ON ALL FOOD ITEMS BEING SERVED RAW OR UNDERCOOKED ON THE MENU, PLACARDS, TABLE TENT LABEL STATEMENTS OR OTHER EFFECTIVE WRITTEN MEANS. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-201.11-FOUND GROCEY BAG BEING USED TO STORE FROZEN FOOD. MUST REPLACE WITH FOOD GRADE STORAGE BAG.
  3. Canvass

    11 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING CURRY CHICKEN, BEEF CURRY ,SWEET AND SOUR CHICKEN, FRIED RICE. INSTRUCTED MANAGER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE ALL THE TIMES WHILE PREPARING AND SERVING TCS FOOD. MANAGER ARRIVED ON SITE AT 3:25PM DURING INSPECTION. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MUST PROVIDE REMINDER AND DISCLOSURE AND ASTERISK ON ALL FOOD ITEMS BEING SERVED RAW OR UNDERCOOKED ON THE MENU, PLACARDS, TABLE TENT LABEL STATEMENTS OR OTHER EFFECTIVE WRITTEN MEANS. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FRONT ENTRANCE DOOR WITH 1/4 OF AN INCH GAP ON THE BOTTOM OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOOR TO PREVENT INSECTS ENTRANCE TO THE BUILDING.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • ALL FOOD STOCKS MUST BE ELEVATED 6" OFF THE FLOOR OR PROVIDE RAISED SHELVINGS TO STORE SUCH ITEMS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND GROCEY BAG BEING USED TO STORE FROZEN FOOD. MUST REPLACE WITH FOOD GRADE STORAGE BAG.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST CLEAN AND ORGANIZE BOTTOM SHELVE OF THE PREP TABLES IN THE PREP /KITCHEN AREA AND CLEAN AND ORGANIZE SHELVES OF THE CABINET IN THE FRONT AREA AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXTERIOR TOP OF THE STOVE AND EXTERIOR SIDES OF ALL COOKING EQUIPMENTS WITH ACCUMULATED GREASE BUILD-UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OUTSIDE DUMPSTER LID WIDE OPEN WITH OVERFLOWING GARBAGE. INSTRUCTED TO HAVE THE LID CLOSE ALL THE TIMES WITHOUT OVERFLOWING GARBAGE AND MAINTAIN. PRIORITY FOUNDATION 7-38-020(b) ISSUED CITATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CEILING VENT COVER INSIDE THE WASHROOMS WITH DUST BUILD-UP. MUST CLEAN REMOVE DUST AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NO LIGHT SHIELD ON THE LIGHT BULBS ABOVE THE PREP TABLES. MUST PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF THE FOOD HANDLER TRAINING CERTIFICATE FOR EMPLOYEES HANDLING FOOD. INSTRUCTED TO PROVIDE.
  4. License Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 ALL UNUSED EQUIPMENT AND ITEMS STORED ON THE REAR WALK-WAY TO THE GARBAGE AREA MUST BE REMOVED TO PREVENT RODENT HARBORING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NO PROOF OF ALLERGEN TRAINING FOR THE PENDING CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
  5. License

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-702.11 NO CHLORINE OR QUATERNARY SANITIZER ON THE PREMISES. MUST PROVIDE. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 ALL REFRIGERATION AND FREEZERS FOUND NOT ON/OPERATING. MUST PROVIDE ADEQUATE REFRIGERATION OF 41F OR BELOW FOR ALL COOLERS AND FREEZER AT 0F OR BELOW. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 NO METAL STEM THERMOMETER ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION AND HOT HOLDING UNITS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 MUST INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE KITCHEN HAND WASHING SINK BETWEEN THE SINK AND THE THREE COMPARTMENT SINK CLEAN DISH RACK.--- MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE UTILITY MOP SINK BETWEEN THE SINK AND THE BOX FREEZER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 MUST PROVIDE PROPER SINK STOPPERS FOR THE THREE COMPARTMENT SINK.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.14 NO SANITIZING TEST STRIPS ON SITE TO CHECK SANITIZING CONCENTRATION AT THE THREE COMPARTMENT SINK. MUST PROVIDE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 5-501.110 OBSERVED GARBAGE OVERFLOWING FROM OUTSIDE WASTE RECEPTACLE, LID UNABLE TO CLOSE. ALSO OBSERVED OUTDOOR GREASE CONTAINER WITH OVERFLOWING GREASE SPILLING ONTO THE GROUND AND EXCESSIVE GREASE ON SIDES AND TOP OF CONTAINER. MUST REMOVE ALL OVERFLOWING GARBAGE AND GREASE, CLEAN EXTERIOR OF GREASE CONTAINER. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 EXPANDING SPRAY FOAM USED AS SEALANT IN THE FOLLOWING AREAS: EMPLOYEE AND CUSTOMER WASHROOMS, AT THE THREE COMPARTMENT SINK. MUST BE REMOVED AND MAKE ALL WALLS SMOOTH AND CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 ALL UNUSED EQUIPMENT AND ITEMS STORED ON THE REAR WALK-WAY TO THE GARBAGE AREA MUST BE REMOVED TO PREVENT RODENT HARBORING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • PA 100-0367 NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES AVAILABLE FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NO PROOF OF ALLERGEN TRAINING FOR THE PENDING CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

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