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See Thru Chinese Kitchen

April 13, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings8
critical findings3

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: EXPOSED HAND SINK IN POOR REPAIR, PIPE UNDERNEATH THE BASIN PROFUSELY LEAKING AND THE WATER NOT DRAINING PROPERLY FROM THE BASIN(STOPPED UP). MUST HAVE PLUMBER REPAIR THIS UNIT. CRITICAL VIOLATION 7-38-030.
code 11Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: REAR WALK-IN COOLER HOLDING AT IMPROPER TEMPERATURE. AIR TEMPERATURE RECORDED AT70.4F. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZADOUS FOODS FROM UNIT AND HAVE IT SERVICED(HELD FOR INSPECTION TAG PLACED ON UNIT). CRITICAL VIOLATION 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: EGG ROLLS-68.1F, EGGS-67.7F, CRAB RANGOON-68.8F. INSTRUCTED TO REMOVE ALL FOOD ITEMS FROM THIS UNIT THAT ARE AT IMPROPER TEMPERATURE AND DISCARD THEM. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: MUST PROVIDE A PEST CONTROL LOG BOOK.
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: FOUND FOOD IN ALL OF THE COOLERS. ALL COOKED/PREPARED FOODS STORED UNDER REFRIGERATION MUST BE LABELED AND DATED.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: PAINT RUSTY SHELF UNDERNEATH PREP TABLE ACROSS FROM 3 COMPARTMENT SINK. CLEAN OR RE-LACE CUTTING BOARD UNDERNEATH PREP TABLE ACROSS FROM THE 3 COMPARTMENT SINK.
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 ALL MULTI-USE EQUIPMENT ON PREMISES(SHELVES, PREP TABLES, ALL COOLERS, ALL FREEZERS, DEEP FRYERS, WOK COOKING STATIONS, EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS, AND MICROWAVE .
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN FLOORS THROUGHOUT ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
code 34

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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.