Skip to content
Loading map…

VIP CHINESE RESTAURANT

3254 W MONTROSE AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

VIP CHINESE RESTAURANT has been inspected 7 times by Chicago Department of Public Health since June 16, 2010. The most recent inspection, on August 3, 2016, found no infractions.

2 of 7 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 2 times across 2 separate inspections, most recently on May 6, 2015. 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 16 times across 5 separate inspections, most recently on May 6, 2015. 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 4 times across 4 separate inspections, most recently on May 6, 2015. 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 6, 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND DRY BULK FOOD CONTAINERS ON SHELF NEXT TO COOLER WITH DRY BULK FOOD NOT LABELED. INSTRUCTED TO LABEL SAID CONTAINERS TO DIFFERENTIATE FOOD.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND DUCK TAPE ON CHEST FREEZER AND FOUND FOOD IN PLASTIC BAGS IN 2ND FREEZER. INSTRUCTED TO REMOVE DUCK TAPE AND PROVIDE FOOD GRADE FREEZER BAGS FOR FOOD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD HOOD AND FILTERS ABOVE STOVE NEED CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOOR, LOCATED UNDER THE FLOUR MACHINE TABLE, IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND VENILATION FANS IN DINING AREA NEED CLEANING. ALSO FOUND HOLE IN THE CEILING OF THE HEATER ROOM AND ABOVE STAIRS LEADING TO THE BASEMENT. INSTRUCTED TO REPLACE CEILING TILES AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW DEVICE ON ICE MACHINE LOCATED IN THE BASEMENT. ALSO FOUND MOP SINK HAS A LEAK LOCATED IN THE BASEMENT. INSTRUCTED TO PROVIDE A BACK FLOW DEVICE AT THE ICE MACHINE AND REPAIR THE LEAK AT THE MOP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER AT SHELVES OF THE FRONT SERVICE COUNTER. INSTRUCTED TO CLEAN AND MAINTAIN A CLUTTER FREE AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIREMENT NOT MET. MUST HAVE DOCUMENTATION OF APPROVED FOOD HANDLER TRAINING AND MAINTAIN.
  3. Canvass

    0 infractions

  4. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN/SANITIZE COOKING EQUIPMENT IN THE KITCHEN AND INTERIOR OF ICE MACHINE IN BASEMENT AREA,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE STAINED CEILING PANELS THRU-OUT THE KITCHEN AREA,
  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RECAULK AROUND THE EXPOSED HAND SINK IN THE PREP AREA/KITCHEN CLOSE TO THE WOK STATION,(CAULKING WORN OUT) AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND SANITIZE UNDERNEATH THE SHELVINGS ABOVE THE PREP TABLE (WITH FOOD STAINED) AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR BEHIND THE GREASE TRAP BOX AND BEHIND THE PREP TABLE CLOSE TO THE WOK STATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN IN DETAIL THE FILTER, THE LIGHT SHIELD GUARD AND THE SMALL TUBING AROUND THE HOOD,(WITH HEAVY GREASE BUILD-UP) AND MAINTAIN.
  6. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABEL, INSTRUCTED TO LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE BROKEN GASKETS ON TWO DOORS PREP REACH IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN/SANITIZE; FRYERS IN THE KITCHEN AND CABINETS AT FRONT BAR AREA, AND REMOVE FOIL COVERING FROM CABINTERS/COUNTERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN THE FLOOR UNDER BAR AREA 3PART SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE DAMAGED CEILING PANELS THRU-OUT THE KITCHEN AND REPLACE DAMAGED FILTERS ABOVE COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAINT RUSTY GREASE TRAPS.
  7. Canvass

    3 infractions

    • 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.OBSERVED THE REACH IN COOLER FAN GUARD COVER NOT CLEAN, ALSO HOOD VENTS DUSTY,INSTRUCTED TO CLEAN, AND REMOVE DUST.
    • 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. Use dustless cleaning methods. OBSERVED CEILING TILES IN REAR COOLING AREA NOT CLEAN ALSO OBSERVED PEELING PAINT OVER REAR TABLE INSTRUCTED TO CLEAN AND REMOVE PEELING PAINT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED LIGHT SHIELDS NOT CLEAN IN KITCHEN ALSO 1 CRACKED LIGHT SHIELD INSTRUCTED TO CLEAN AND REPLACE BROKEN SHIELD.

Nearby inspected facilities

Own this business? Add a badge to your website