✓!

See Thru Chinese Kitchen

December 14, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeSuspected Food Poisoning
failed findings7
critical findings2

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. EXPOSED HAND SINK IN POOR REPAIR(MISSING DRAINPIPE). INSTRUCTED MANAGER TO REPAIR SINK AND PROVIDE SOAP AND PAPER TOWELS AT EXPOSED SINK FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED H70867
code 12Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE WASHING METAL FOOD CONTAINERS AND LADLES WITH NO SOAP NOR SANITIZER IN MIDDLE COMPARTMENT OF 3-COMPARTMENT SINK AND SINK NOT SET UP. INSTRUCTED MANAGER TO PROPERLY SET UP 3-COMPARTMENT SINK WITH SOAP AND WATER IN FIRST COMPARTMENT, RINSE WATER IN MIDDLE COMPARTMENT, AND SANITIZING SOLUTION IN THIRD COMPARTMENT TO PROPERLY WASH, RINSE AND SANITIZE ALL FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030 CITATION ISSUED H70867
code 8Priority
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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, PREP TABLES, SHELVING UNITS, SINKS
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. ELEVATE ALL STOCK OFF FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZER AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT(COOKING EQUIPMENT, PREP TABLES, SHELVES, COOLERS, ETC) ALONG WALLS AND IN ALL CORNERS IN PREP, WASHROOM AND STORAGE AREAS.
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. WALLS NEED CLEANING IN PREP, STORAGE AND WASHROOM AREAS.
code 35
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: REPAIR SELF-CLOSING DEVICE ON WASHROOM DOOR.
code 37
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. REMOVE UNUSED EQUIPMENT AND PROPERLY ORGANIZE WASHROOM, PREP AND STORAGE AREAS.
code 41

What changed since the previous inspection?

Compared with Pass on October 8, 2010: 6 findings appeared for the first time. 1 finding recurred. 2 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Chatham

See every restaurant in Chatham →

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.