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See Thru Chinese Kitchen Inc

February 25, 2014 · Pass w/ Conditions

😬mid

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

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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: PRE-COOKED BEEF FOUND AT 84.1 DEGREES ON TOP OF FOOD SITTING IN REFRIGERATED PREP TABLE AND PRE-COOKED CHICKEN AT 101 DEGREES SITTING IN FRYER BASKET ABOVE OIL IN DEEP FRYER. ALL COOKED AND PRE-COOKED FOODS MUST BE STORED AT 40 DEGREES OR BELOW WHEN BEING COOLED OR MUST BE HELD AT 140 DEGREES OR ABOVE HOT. PRODUCTS VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: NO HOT RUNNING WATER AT START OF INSPECTION, WATER TEMPERATURE RECORDED AT 70 DEGREES, OPERATION HAS AN ELECTRIC HOT WATER TANK THAT HAS REGENERATED ONCE ALL OF THE HOT HAS BEEN USED. CRITICAL VIOLATION 7-38-030.
code 9Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL BULK FOOD STORAGE CONTAINERS MUST BE LABELED. ALL COOKED AND/OR PREPARED FOODS STORED IN COOLERS MUST HAVE LABEL AND DATE WHEN PRODUCT(S) ARE HELD OVER 24 HOURS.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: ALL SINGLE-SERVICE UTENSILS MUST BE STORED IN CLEAN CONTAINERS WITH HANDLES FACING UP OR OUT. MUST USE FOOD GRADE STORAGE BAGS AND FOOD STORAGE CONTAINERS WHEN STORING UNCOVERED FOODS IN COOLERS AND FREEZERS(NO PLASTIC GROCERY BAGS).
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: CLEAN AND/OR PAINT EXTERIOR OF GREASE TRAP. PAINT OR REPLACE ALL RUSTY STORAGE RACKS. MUST REPLACE ALL FOOD STORAGE CONTAINERS THAT ARE NO LONGER EASILY CLEANABLE.
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 THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS, FREEZERS, DEEP FRYERS, WOK COOKING STATIONS, STORAGE SHELVES AND RACKS, ALL SINKS, EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS, SIDES, AND LEGS AND WHEELS OF ALL EQUIPMENT THROUGHOUT FOOD PREP AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN ALL FLOORS THROUGHOUT ALL AREAS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN ALL LIGHT SHIELDS THROUGHOUT. CLEAN, PAINT AND/OR REPALCE ALL WALLS, DOORS AND CEILING TILES THROUGHOUT.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: NOTICED DIRTY MOP WATER IN MOP PAIL, MUST DISCARD WATER FROM BUCKET AND STORE MOPS UPRIGHT TO AIR DRY TO ELIMINATE PEST BREEDING.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: ALL WIPING CLOTHS USED IN PREP AREA MUST BE STORED IN CONTAINERS WITH SANITARY SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on December 3, 2013: 10 findings appeared for the first time.

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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.