✓!

Chinatown Market Inc.

January 19, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings10
critical findings2

← Back to the current restaurant page

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND OPEN CASE DISPLAY COOLER NEAR FRONT ENTRANCE DOOR AT IMPROPER TEMPERATURE: AMBIENT AIR TEMPERATURE AT 46.4F. CALIBRATED INTERNAL THERMOMETERS WITH MANAGER TO VERIFY TEMPERATURE OF SAID UNIT. HELD FOR INSPECTION TAG PLACED ON UNIT. FAX LETTER TO 312-746-4240 WHEN UNIT MAINTAINS TEMPERATURE OF 40F AND BELOW AT ALL TIMES. CRITICAL 7-38-005 (A) ISSUED.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE SAID COOLER AT IMPROPER TEMPERATURES OF 46.2-47.8F: 138 INDIVIDUAL PACKAGES OF READY TO EAT TOFU WHICH STATES "KEEP REFRIGERATED" ON PACKAGES. ALSO, FOUND FOUR PACKAGES OF DRIED DUCK HANGING ON HOOK WITH STATEMENT ON PACKAGE STATING "KEEP REFRIGERATED" AT IMPROPER TEMPERATURE OF 49.8F. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS AT THIS TIME. APPROXIMATE VALUE $209.00. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW. CRITICAL 7-38-005 (A) ISSUED.
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED LIVE CLAMS, LIVE SNAILS, LIVE CRABS, DRIED FISH ITEMS BEING OFFERED FOR SALE FOR CUSTOMER SELF SERVICE WITH NO SNEEZE GUARD, COVER, AND OR LID. ALSO, FOUND 25LBS OF DRIED SAUSAGE AND DRIED CHINESE PORK HANGING ON HOOKS ABOVE DISPLAY COOLER WITH NO SNEEZE GUARD NOR ENCLOSED CASE. INSTRUCTED TO PROVIDE DOCUMENTATION FOR SHELF STABILITY FROM MEAT TESTING LABORATORY FOR POTENTIALLY HAZARDOUS FOOD ITEMS IE. DRIED CHINESE SAUSAGE AND CHINESE PORK HELD AT ROOM TEMPERATURE. INSTRUCTED TO PROTECT OPEN FOOD ITEMS AT ALL TIMES FROM CONTAMINATION AND CUSTOMER MISHANDLING BY PROVIDING SNEEZE GUARD, ENCLOSED CASE, COVER, LID, ETC. HELD FOR INSPECTION TAG PLACED ON DRIED CHINESE SAUSAGE AND PORK. MANAGER REMOVED SAID ITEMS FROM SALE AT THIS TIME. SERIOUS 7-38-005 (A).
code 16
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: PAINT RUSTY EXTERIOR OF GREASE TRAPS, STORAGE RACKS AT BUTCHER AREA AND INSIDE WALK-IN COOLER, REPAIR GASKET INSIDE REACH-IN FREEZER AT BUTCHER AREA, REMOVE CRATES BEING USED TO STORE STOCK ITEMS AND REPLACE WITH ADEQUATE SHELVES/RACKS, PROVIDE FAN COVERS INSIDE WALK-IN COOLER. PAINT RAW WOOD SHELVES AT PRODCUE PREP AREA, REMOVE CARDBOARD FROM TABLES AT PRODUCE PREP AREA. DEFROST WALK-IN FRREZER TO REMOVE ICE BUILD-UP AT CEILING. PROVIDE CUTTING BOARDS AT PRODUCE PREP AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN AND SANITIZE PIPING ABOVE FISH TANKS, BUTCHER PREP TABLE, FAN GRID COVERS INSIDE WALK-IN COOLERS, INSIDE OPEN CASE DISPLAY COOLERS AT FRONT ENTRANCE DOOR.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR CRACKED FLOOR TILES AT BUTCHER AREA BY FISH TANKS, BY DRIED FOOD ITEMS AT FRONT AREA, AND IN FRONT OF WALK-IN COOLER. CLEAN FLOORS AT BUTCHER AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. PROVIDE CEILING PANELS FOR MISSING SECTIONS AT BUTCHER AREA AND CLEAN WALLS BEHIND FISH TANKS. CLEAN AND OR REPLACE SOILED/DAMAGED VENTS ABOVE DISPLAY COOLERS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: CLEAN LIGHT SHIELDS INSIDE WALK-IN COOLER AND REPLACE LIGHT BULBS INSIDE WALK-IN COOLER.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTRUCTED TO ROUTE DRAIN LINE FROM WATER DISPENSER INTO FLOOR DRAIN.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ORGANIZE STORAGE AREA NEXT TO REAR EXIT DOOR, REMOVE UNUSED ITEMS TO PREVENT PEST HABORAGE.
code 41

Browse this restaurant's inspections

More restaurants in Armour Square

See every restaurant in Armour Square →

About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.