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WING HONG CHOP SUEY RESTAURANT

6220 S WESTERN AVE, CHICAGO, IL 60636 · Restaurant

Inspection summary

WING HONG CHOP SUEY RESTAURANT has been inspected 5 times by Chicago Department of Public Health since March 17, 2014. The most recent inspection, on February 27, 2015, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

The last 2 inspections in a row found no infractions. 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.

  • 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 13 times across 3 separate inspections, most recently on April 23, 2014. 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 3 times across 3 separate inspections, most recently on April 23, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 16, 2014. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

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. Complaint

    0 infractions

  3. Complaint Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED COOKING AREAS AROUND WOKS NOT EASILY CLEANABLE. RESTORE TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN. OBSERVED WOODEN CUTTING BOARD THAT IS UNCLEAN WITH DARK GROOVES. SAND SOWN AND REFINISH WOODEN CUTTING BOARD AND MAINTAIN OR REPLACE.OBSERVED RAW WOOD SHELVING UNDER RICE COOKERS. INSTRUCTED TO REFINISH WOOD TO AN EASILY CLEANABLE SURFACE AND MAINTAIN. OBSERVED TOP OF CHEST FREEZER IN BASEMENT IN DISREPAIR. REPAIR OR REPLACE TOP OF CHEST FREEZER IN BASEMENT. OBSERVED REACH IN REFRIGERATOR WITH BROKEN HANDLE AND BROKEN GASKET. REPAIR OR REPLACE BROKEN HANDLE AND GASKET ON REACH IN REFRIGERATOR IN FRONT SERVICE AREA OR RESTAURANT AND MAINTAIN IN A FULLY FUNCTIONING MANNER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR OF WALK IN NOT EASILY CLEANABLE WITH PEELING PAINT. RESTORE FLOOR TO AN EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED BACK YARD OF RESTAURANT WITH UNNECESSARY BUCKETS AND CLUTTER. REMOVE ALL CLUTTER FROM REAR OUTDOOR AREA OF RESTAURANT.
  4. Complaint

    8 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • FOUND THE TOILET IN THE MENS ROOM NOT FLUSHING PROPERLY. SERIOUS 7-38-030 MUST REPAIR OR REPLACE THE TOILET.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED COOKING AREAS AROUND WOKS NOT EASILY CLEANABLE. RESTORE TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN. OBSERVED WOODEN CUTTING BOARD THAT IS UNCLEAN WITH DARK GROOVES. SAND SOWN AND REFINISH WOODEN CUTTING BOARD AND MAINTAIN OR REPLACE.OBSERVED RAW WOOD SHELVING UNDER RICE COOKERS. INSTRUCTED TO REFINISH WOOD TO AN EASILY CLEANABLE SURFACE AND MAINTAIN. OBSERVED TOP OF CHEST FREEZER IN BASEMENT IN DISREPAIR. REPAIR OR REPLACE TOP OF CHEST FREEZER IN BASEMENT. OBSERVED REACH IN REFRIGERATOR WITH BROKEN HANDLE AND BROKEN GASKET. REPAIR OR REPLACE BROKEN HANDLE AND GASKET ON REACH IN REFRIGERATOR IN FRONT SERVICE AREA OR RESTAURANT AND MAINTAIN IN A FULLY FUNCTIONING MANNER
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF FRYER UNCLEAN WITH BUILDUP OF GREASE. CLEAN AND MAINTAIN INTERIOR OF FRYER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR OF WALK IN NOT EASILY CLEANABLE WITH PEELING PAINT. RESTORE FLOOR TO AN EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO VENTILATION IN EMPLOYEE RESTROOMS. INSTRUCTED TO RESTORE VENTS TO A WORKING ORDER AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND THE UTILITY/MOP SINK HAS NO BACK FLOW PREVENTER TO THE FAUCET. INSTRUCTED TO PROVIDE A BACK FLOW PREVENTER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED NON WORKING EQUIPMENT INCLUDING REFRIGERATORS AND CHEST FREEZERS. REPAIR OR REMOVE ALL NON WORKING EQUIPMENT.OBSERVED 2 PREP TABLES IN BASEMENT. INSTRUCTED TO REMOVE TABLES FROM BASEMENT AND THERE IS TO BE NO FOOD PREP IN BASEMENT. OBSERVED BACK YARD OF RESTAURANT WITH UNNECESSARY BUCKETS AND CLUTTER. REMOVE ALL CLUTTER FROM REAR OUTDOOR AREA OF RESTAURANT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • HANDLED SCOOPS ARE NEEDED IN ALL BULK FOOD PRODUCTS. NO CUPS, BOWLS, OR NON HANDLED SCOOPS ARE TO BE USED. INSTRUCTED TO OBTAIN HANDLED SCOOPS FOR ALL FOOD PRODUCT AND STORE HANDLES OUT OF FOOD AT ALL TIMES.
  5. License

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED COOKING AREAS AROUND WOKS NOT EASILY CLEANABLE. RESTORE TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN. OBSERVED WOODEN CUTTING BOARD THAT IS UNCLEAN WITH DARK GROOVES. SAND SOWN AND REFINISH WOODEN CUTTING BOARD AND MAINTAIN OR REPLACE.OBSERVED RAW WOOD SHELVING UNDER RICE COOKERS. INSTRUCTED TO REFINISH WOOD TO AN EASILY CLEANABLE SURFACE AND MAINTAIN. OBSERVED TOP OF CHEST FREEZER IN BASEMENT IN DISREPAIR. REPAIR OR REPLACE TOP OF CHEST FREEZER IN BASEMENT. OBSERVED REACH IN REFRIGERATOR WITH BROKEN HANDLE AND BROKEN GASKET. REPAIR OR REPLACE BROKEN HANDLE AND GASKET ON REACH IN REFRIGERATOR IN FRONT SERVICE AREA OR RESTAURANT AND MAINTAIN IN A FULLY FUNCTIONING MANNER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF FRYER UNCLEAN WITH BUILDUP OF GREASE. CLEAN AND MAINTAIN INTERIOR OF FRYER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR OF WALK IN NOT EASILY CLEANABLE WITH PEELING PAINT. RESTORE FLOOR TO AN EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO VENTILATION IN EMPLOYEE RESTROOMS. INSTRUCTED TO RESTORE VENTS TO A WORKING ORDER AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED NON WORKING EQUIPMENT INCLUDING REFRIGERATORS AND CHEST FREEZERS. REPAIR OR REMOVE ALL NON WORKING EQUIPMENT.OBSERVED 2 PREP TABLES IN BASEMENT. INSTRUCTED TO REMOVE TABLES FROM BASEMENT AND THERE IS TO BE NO FOOD PREP IN BASEMENT. OBSERVED BACK YARD OF RESTAURANT WITH UNNECESSARY BUCKETS AND CLUTTER. REMOVE ALL CLUTTER FROM REAR OUTDOOR AREA OF RESTAURANT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • HANDLED SCOOPS ARE NEEDED IN ALL BULK FOOD PRODUCTS. NO CUPS, BOWLS, OR NON HANDLED SCOOPS ARE TO BE USED. INSTRUCTED TO OBTAIN HANDLED SCOOPS FOR ALL FOOD PRODUCT AND STORE HANDLES OUT OF FOOD AT ALL TIMES.

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