Night Market Restaurant

• resultPass w/ Conditions
• critical violations2
• last inspectedMay 10, 2021
• address4461 N Pulaski Rd, Chicago 60630

Is Night Market Restaurant clean?

Night Market Restaurant is currently listed as closed by Chicago Department of Public Health, as of its inspection on May 10, 2021. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.

What did inspectors find at Night Market Restaurant?

These are the violations recorded at the most recent inspection on May 10, 2021, in plain English, with the city's own wording underneath.

• 🤒sick-employee policy not followedcritical
  Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting • OBSERVED NO VERIFIABLE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN VERIFIABLE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
• 🤒staff working while sickcritical
  Procedures For Responding To Vomiting And Diarrheal Events • OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. LEFT ONE PAGER AND INSTRUCTED TO MAINTAIN PROCEDURE AND KIT WITH ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
• 🌡️hot/cold holding temps off
  Proper Hot Holding Temperatures • OBSERVED COOKED RICE IN RICE WARMER LOCATED IN REAR FOOD PREP AREA HELD AT IMPROPER TEMPERATURE OF 102.6F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 5LBS OF RICE VALUED AT APPROXIMATELY$10. INSTRUCTED TO MAINTAIN ALL HOT TCS ITEMS AT OR ABOVE 135F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
• 🧊cold food not cold enough
  Proper Cold Holding Temperatures • OBSERVED COOKED BARBEQUE RIBS HELD IN 2 DOOR REFRIGERATOR ON HOT LINE HELD AT IMPROPER TEMPERATURE OF 93.5F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 2LBS OF PRODUCT VALUED AT APPROXIMATELY $20. INSTRUCTED TO MAINTAIN ALL COLD TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION COMBINED WITH ABOVE VIOLATION.
• 🧊food not cooled down right
  Proper Date Marking And Disposition • OBSERVED STEW PREPARED YESTERDAY STORED IN WALK-IN COOLER WITH NO DATE MARKING. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 2LBS OF PRODUCT VALUED AT APPROXIMATLEY $50. INSTRUCTED TO PROPERLY DATEMARK ALL TCS ITEMS PREPARED ON SITE AND HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
• ⚠️Approved Thawing Methods Used • OBSERVED SHRIMP BEING IMPROPERLY THAWED BY SITTING IN PREP SINK. INSTRUCTED TO THAW UNDER COLD RUNNING WATER.
  Approved Thawing Methods Used • OBSERVED SHRIMP BEING IMPROPERLY THAWED BY SITTING IN PREP SINK. INSTRUCTED TO THAW UNDER COLD RUNNING WATER.
• 🌡️thermometers missing
  Thermometers Provided & Accurate • OBSERVED NO THERMOMETERS INSIDE PREP COOLERS LOCATED IN EITHER FOOD PREP AREA. INSTRUCTED TO PROVIDE.
• ⚠️Contamination Prevented During Food Preparation, Storage & Display • OBSERVED FOOD STORED IN OPEN CANS. INSTRUCTED TO STORE UNUSED PRODUCT IN REUSABLE, FOOD GRADE CONTAINERS.
  Contamination Prevented During Food Preparation, Storage & Display • OBSERVED FOOD STORED IN OPEN CANS. INSTRUCTED TO STORE UNUSED PRODUCT IN REUSABLE, FOOD GRADE CONTAINERS.
• ⚠️Personal Cleanliness • OBSERVED 2 MALE COOKS IN REAR FOOD PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS. INSTRUCTED TO PROVIDE HAIR RESTRAINTS FOR ALL FOOD PREP AREA PERSONNEL.
  Personal Cleanliness • OBSERVED 2 MALE COOKS IN REAR FOOD PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS. INSTRUCTED TO PROVIDE HAIR RESTRAINTS FOR ALL FOOD PREP AREA PERSONNEL.
• 🛠️surfaces / setup not up to code
  Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • OBSERVED DIRTY FRYER OIL APPEARING TO BE DARK BLACK IN COLOR WITH A YELLOW FOAM ON TOP. INSTRUCTED TO CHANGE FRYER OIL REGULARLY TO MAINTAIN CLEAN FRYER OIL. • OBSERVED CAN OPENER IN REAR KITCHEN PREP AREA COVERED IN FOOD DEBRIS AND GRIME. INSTRUCTED TO CLEAN AND MAINTAIN. • OBSERVED CUTTING BOARDS THROUGHOUT REAR FOOD PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
• 🚻bathroom / plumbing issues
  Plumbing Installed; Proper Backflow Devices • OBSERVED SLOW DRAINING EXPOSED HANDSINK NEXT TO WALK-IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • OBSERVED SMALL AMOUNT OF STANDING WATER AND UNPLEASANT ODOR IN BASEMENT NEAR HOT WATER HEATER ROOM. INSTRUCTED TO CORRECT. • OBSERVED HEAVY BUILD UP OF GREASE, GRIME, FOOD DEBRIS, AND DIRT UNDERNEATH, BEHIND AND ON THE SIDES OF ALL EQUIPMENT AND INSIDE OF MICROWAVES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
• ⚠️Adequate Ventilation & Lighting; Designated Areas Used • OBSERVED HEAVY BUILD UP OF GREASE AND GRIME ON FILTERS IN HOOD OVER COOK LINE. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD CONDITION.
  Adequate Ventilation & Lighting; Designated Areas Used • OBSERVED HEAVY BUILD UP OF GREASE AND GRIME ON FILTERS IN HOOD OVER COOK LINE. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD CONDITION.
• ⚠️All Food Employees Have Food Handler Training • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL STAFF SHOULD COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  All Food Employees Have Food Handler Training • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL STAFF SHOULD COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
• 🥜allergen training missing
  Allergen Training As Required • OBSERVED CERTIFIED MANAGER WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES TO COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
• ⚠️Summary Report Displayed And Visible To The Public • OBSERVED NO SUMMARY FROM PREVIOUS INSPECTION POSTED FOR PUBLIC VIEW. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). NO CITATION ISSUED.
  Summary Report Displayed And Visible To The Public • OBSERVED NO SUMMARY FROM PREVIOUS INSPECTION POSTED FOR PUBLIC VIEW. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). NO CITATION ISSUED.

When was Night Market Restaurant last inspected?

Night Market Restaurant has 4 inspections on record going back to October 20, 2020.

Night Market Restaurant vs Albany Park

Albany Park runs 58% clean across 828 tracked restaurants — 478 clean, 149 mid, 198 cooked.

Against the 828 spots Cooked tracks in Albany Park, this one comes out cleaner than 0% of them.

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How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated May 10, 2021. Inspection results describe one moment in a kitchen's life, not a permanent verdict.