See Thru Chinese Kitchen Inc

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings7
• critical findings1

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Failed findings

• 🤒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. All hot food shall be stored at a temperature of 140F or higher. FOUND 5 LARGE PANS OF COOKED CHICKEN IN WALK-IN COOLER AND ON PREP TABLE AT IMPROPER TEMPERATURES. TEMPERATURES RANGE FROM 61.8F TO 90.1F, ITEMS WERE DISCARDED AND DENATURED AN APPROX. WT. OF 30# VALUED AT $40.00 INSTRUCTED TO KEEP COLD FOODS 4OF OR LOWER AND HOT FOODS 140F OR HIGHER. CITATION #64201-15
  code 3Priority
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed
  Inspector note: All food not stored in the original container shall be stored in properly labeled containers.
  code 30
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF BULK INGREDIENT CONTAINERS, TOP/BOTTOM OF PREP TABLES, RUBBER GASKETS ON FRONT PREP REACH-IN COOLERS AND INTERIOR OF ICE MACHINE.
  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. MUST DETAIL CLEAN AND MAINTAIN FLOORS UNDER/AROUND ALL HEAVY EQUIPMENT, SINK AND IN ALL CORNERS.
  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. MUST DETAIL CLEAN AND MAINTAIN WALLS IN REAR STORAGE AREA, AROUND SINKS AND COOKING EQUIPMENTS.
  code 35
• 🌡️thermometers missing
  Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
  Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST REPLACE BLOWN LIGHT BULBS IN PREP AREA.
  code 36
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous
  Inspector note: 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. MUST PROVIDE CALIBRATED METAL STEM THERMOMETERS TO TAKE ACCURATE INTERNAL TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS.
  code 40

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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.