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WEN CAI CHINESE KITCHEN

2334 W CERMAK RD, CHICAGO, IL 60608 · Restaurant

Inspection summary

WEN CAI CHINESE KITCHEN has been inspected 11 times by Chicago Department of Public Health since June 7, 2011. The most recent inspection, on February 7, 2019, found no infractions.

2 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: Protecting food from contamination, Food source, labelling and allergens 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 once on April 28, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 July 28, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on January 9, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 24 times across 8 separate inspections, most recently on March 24, 2017. 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 7 times across 7 separate inspections, most recently on March 24, 2017. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FROZEN FOODS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE GREASE BUILD UP ON THE VENTILATION HOOD.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE THE BURNT OUT LIGHT FROM THE LIGHT FIXTURE ABOVE THE PREP AREA.
  3. Short Form Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DUSTY DRY STORAGE SHELVES LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MINOR FOOD DEBRIS ALONG THE WALL AND IN THE CORNERS UNDER THE DRY STORAGE SHELVES LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOP HEADS BEING STORED DOWNWARD. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND MAINTAIN.
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DUSTY DRY STORAGE SHELVES LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MINOR FOOD DEBRIS ALONG THE WALL AND IN THE CORNERS UNDER THE DRY STORAGE SHELVES LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOP HEADS BEING STORED DOWNWARD. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND MAINTAIN.
  5. Short Form Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE GROCERY BAGS AND PROPERLY STORE FOOD IN FOOD STORAGE BAGS OR CONTAINERS IN COOLERS AND FREEZERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED SOILED WASH CLOTHS ON PREP TABLES AND COOKING EQUIPMENT. INSTRUCTED MANAGER TO STORE WASH CLOTHS IN SANITIZING SOLUTION TO PROPERLY CLEAN AND SANITIZE FOOD CONTACT SURFACES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
  6. Canvass Re-Inspection

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID FOOD SANITATION MANAGER ON DUTY AND CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOOD(COOKED RICE 160.9F) PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE ALL FOOD HANDLER CERTIFICATES.
  7. Canvass

    10 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED RAW BEEF AND PORK STORED OVER UNCOVERED ONIONS AND BROCCOLI IN WALK-IN COOLER. INSTRUCTED MANAGER PROPERLY STORE PRODUCE AND READY TO EAT FOOD OVER RAW FOOD IN WALK-IN COOLER TO PREVENT CONTAMINATION. OBSERVED SEVERAL ITEMS UNCOVERED IN COOLERS. INSTRUCTED MANAGER TO COVER AND PROTECT ALL FOOD ITEMS. SERIOUS VIOLATION 7-38-005A
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1491027 ON 7-28-14. 30 ANY OPEN CANS OF FOOD MUST BE TRANSFERRED INTO REGULAR CONTAINERS. ALL FOOD STORED IN COOLERS MUST BE DATED AND LABELED.32-REMOVE ALUMINUM FOIL LINERS FROM KITCHEN FOOD EQUIPMENT AND CARDBOARD LINERS FROM BOTTOMS OF EQUIPMENT SIDES OF COOKING EQUIPMENT. DEEP FRYER, WOK, SHELVING INSIDE WALK-IN COOLERS, MANUAL CAN OPENER AND HOUSING ATTACHED TO FOOD PREP TABLE NOT CLEANED. INSTRUCTED TO CLEAN AND MAINTAIN.34-THE FLOORS UNDER THE COOKING EQUIPMENT AND BENEATH THE DRY STORAGE AREAS ARE DIRTY, CLEAN AND MAINTAIN THE FLOORS. 35-CLEAN AND MAINTAIN WALLS ABOVE 3-COMPARTMENT SINK, BEHIND COOKING WOK STATION AND REMOVE DUSTS ON VENTILATION COVERS AT CEILING AREAS. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE USED CHICKEN CARDBOARD BOXES, GROCERY BAGS, ETC AND PROPERLY STORE FOOD IN FOOD STORAGE BAGS OR CONTAINERS IN COOLER AND STORAGE AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, PREP TABLES, ICE MACHINE, SINKS, ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUST BUILDUP ON CEILING TILES AND VENTS IN PREP AND STORAGE AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, PREP AND STORAGE AREAS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER CERTIFICATES MUST BE PROVIDED BY 7-28-15.
  8. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Any open cans of food must be transferred into regular containers. All food stored in coolers must be dated & labeled.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALUMINUM FOIL LINERS FROM KITCHEN FOOD EQUIPMENTS AND CARDBOARD LINERS FROM BOTTOMS OF FOOD PREP TABLES MUST BE SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CUTTING BOARDS AT FOOD PREP TABLES,HOOD AND FILTERS (GREASE BUILD-UP) ABOVE THE COOKING EQUIPMENTS,SIDES OF COOKING EQUIPMENTS,DEEP FRYER,WOK,SHELVINGS INSIDE THE WALK-IN-COOLER,MANUAL CAN OPENER AND HOUSING ATTACHED TO FOOD PREP TABLE NOT CLEANED.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS UNDER THE COOKING EQUIPMENTS AND BENEATH THE DRY STORAGE AREAS ARE DIRTY,CLEAN AND MAINTAIN THE FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND MAINTAIN WALLS ABOVE THE 3 COMPARTMENT SINK,BEHIND THE HOT COOKING WOK STATION AND REMOVE DUSTS ON VENTILATION COVERS AT CEILING AREAS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOOD (ICE) DISPENSING UTENSIL MUST BE PROPERLY STORED IN A CLEAN CONTAINER AND INVERTED NOT INSIDE THE ICE MAKER.
  9. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN AND MAINTAIN THE CAN OPENER BLADE OF CAN OPENER AT PREP TABLE. CLEAN INTERIORS OF REFRIGERATION UNITS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, BOTTOMS OF PREP TABLES, VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE AND STORAGE SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT, STORAGE SHELVES AND SINKS. ALSO CLEAN INSIDE OF WALK-IN COOLER. ELEVATE ALL ITEMS FROM FLOOR OF WALK-IN FREEZER AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND MAINTAIN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT WHERE NEEDED. CLEAN CEILING VENTILATION FANS IN BOTH WASHROOMS TO REMOVE DUST OBSERVED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE ALL WIPING CLOTHS IN A SANITIZING SOLUTION.
  10. Canvass

    4 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. THE FOLLOWING NOT CLEAN TOP, SIDES, FRONT, INSIDE THE COOKING EQUIPMENT, WOKS, HOOD AND FILTERS ABOVE HAS GREASE BUILDUP.
    • 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. CLEAN THE FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT HAS GREASE BUILDUP.
    • 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. CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS GREASE BUILDUP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS IN THE WALKIN FREEZER AND WALKIN COOLER.
  11. License

    0 infractions

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