✕

Number 1 Chop Suey

March 24, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings9
critical findings1

← Back to the current restaurant page

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES. EGGS-52.6F, COOKED RICE-56.6F, COOKED PORK-71.6F, COOKED CHICKEN--78.6F. INSTRUCTED TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW COLD IN REFRIGERATION OR AT 140 DEGREES OR ABOVE HOT. IN HOT HOLDING EQUIPMENT. PRODUCT FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: OUTSIDE GARBAGE AREA NOT PROPERLY MAINTAINED. GARBAGE DUMPSTER OVERFLOWING WITH TRASH & BOXES, GREASE DUMPSTER HAS GREASE ON THE EXTERIOR OF THE LID WHICH IS NOT CLOSED. BOTH DUMPSTERS LIDS MUST BE KEPT CLOSED AND GREASE DUMPSTER EXTERIOR MUST BE KEPT CLEAN. SERIOUS VIOLATION 7-38-020.
code 19
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL COOKED/PREPARED FOODS OR FOODS OUT OF ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OVER 24 HOURS. ALL BULK FOOD STORAGE CONTAINERS MUST BE LABELED.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: CLEAN AND/OR PAINT EXTERIOR OF GREASE TRAP IN FOOD PREP AREA. REMOVE GREASY UNCLEAN BOXES FROM SHELVES UNDERNEATH FRONT SERVICE COUNTER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS, FREEZERS, DEEP FRYERS, WOK COOKING STATIONS, PREP TABLES, STORAGE SHELVES, STORAGE RACKS(INSIDE AND OUTSIDE OF COOLERS & FREEZERS), MULTI-USE FOOD CONTAINERS, BASE OF TOILET, ALL SINKS, HOOD & FILTERS ABOVE COOKING EQUIPMENT,AND ALL OTHER UNCLEAN EQUIPMENT ON PREMISES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS THROUGHOUT FOUND WITH DEBRIS, FOOD, & GREASE BUILD-UP THROUGHOUT ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL COOKING EQUIPMENT, SINKS, STORAGE RACKS AND SHELVES, BULK STORAGE CONTAINERS AND ALL OTHER HEAVY EQUIPMENT THROUGHOUT(INCLUDING WASHROOM).
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WALLS THROUGHOUT ALL AREAS NEED CLEANING, SPILLS. SPLATTERS, GREASE AND DIRT NOTED. CEILING TILES AND LIGHT SHIELDS THROUGHOUT NEED CLEANING. CLEAN DOORS THROUGHOUT.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: HANG MOP UPRIGHT WHEN NOT IN USE, TO AIR DRY.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL EMPLOYEES ARE REQUIRED TO WEAR CLEAN APRONS OVER CLOTHING, MUST EITHER CLEAN OR REPLACE ALL DIRTY APRONS ON PREMISES.
code 42

What changed since the previous inspection?

Compared with Pass on January 2, 2013: 8 findings appeared for the first time. 1 finding recurred.

Browse this restaurant's inspections

More restaurants in Woodlawn

See every restaurant in Woodlawn →

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.