6 Five Chinese Restaurant
Last inspected: Oct 18, 2021
90
Score
Public records show eight inspections at 6 Five Chinese Restaurant stretching back to 2016. On Oct 18, 2021, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. The file hasn't been updated since Oct 18, 2021, so take the current picture with that in mind.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly three violations before.
When inspectors have written things up, “potentially hazardous food meets temperature requirement” has been the most frequent reason, cited three times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Oct 18, 2021
Routine
2 minor violations.
View 2 violations
Approved thawing methods used
Inspector notes: frozen chicken left on counter top to thaw, instructed to thaw according to health code, i.e.
35
Personal cleanliness
Inspector notes: Food handler not wearing hair restraint. instructed to wear.
40
90
Feb 7, 2020
Routine
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Proper cold holding temperatures
Inspector notes: OBSERVED THE FOLLOWING FOODS NOT MEETING PROPER TEMPERATURE DURING TIME OF INSPECTION ., APPROXIMATELY 30 LBS OF CHICKEN, 5 LBS OF EGG ROLLS, HALF DOZEN EGGS, 4 LBS OF CRAB RANGOON, 4 LBS SPRING ROLLS LOCATED ON PREP TABLES AND ROLLING CARTS THROUGHOUT REAR PREP AREA RANGING BETWEEN 49.0F-62.5F. INSTRUCTED PERSON IN CHARGE TO HOLD ALL COLD HELD TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT 41F OR BELOW AT ALL TIMES. ALL SAID ITEMS TOTALING $100 WERE VOLUNTARILY DISCARDED AND DENATURED DURING THIS TIME. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH VIOLATION #21.
22
Proper hot holding temperatures
Inspector notes: OBSERVED FOOD NOT MEETING PROPER TEMPERATURE DURING TIME OF INSPECTION., 4 LBS OF COOKED EGG-ROLLS, 2 LBS BREADED FISH, 4LBS COOKED CHICKEN LOCATED IN HOT HOLD UNIT LOCATED IN FRONT PREP AREA RANGING BETWEEN 108.0F- 120.0F DURING TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO HOLD ALL HOT HELD TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT 135F OR HIGHER AT ALL TIMES. ALL SAID FOOD ITEMS TOTALING $30 WERE DISCARDED AND DENATURED VOLUNTARILY DURING THIS TIME. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
21
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED HAND SINK LOCATED IN REAR PREP AREA NO ACCESSIBLE, NOTED 5 MILK CRATES STACKED UP WITH GREASE ACCUMULATED CARD BOARD BOXES ALONG WITH A LARGE ROLLING CART ALONG WITH DEEP FREEZER BLOCKING HAND-SINK. HAND-SINK MUST BE ACCESSIBLE FOR HAND WASHING AT ALL TIME OF OPERATION. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C). CITATION ISSUED.
10
Proper date marking and disposition
Inspector notes: OBSERVED VARIOUS TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED CHICKEN, LARGE TUBS OF MIXED EGG ROLL FILLING, SLICED TOMATOES, COOKED BEEF,PASTA , PORK MARINATED SHRIMP AND TOFU, ALL HELD IN WALK IN COOLER WITHOUT ANY LABELS DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN PROPER DATE MARKING LABELS FOR ALL SAID READY TO EAT TCS FOODS HELD ON SITE FOR MORE THAN 24 HOURS. MUST MAINTAIN.PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
23
Food properly labeled; original container
Inspector notes: MUST PROVIDE WORKING INGREDIENT LABELS ON SEASONINGS AND SPICES ON ROLLING CART IN REAR PREP NEAR WOKS AND MAINTAIN.
37
Personal cleanliness
Inspector notes: OBSERVED APRONS WITH ACCUMULATED DIRT AND FOOD DEBRIS BEING WORN BY FOOD HANDLERS HANDLING FOOD. INSTRUCTED TO PROVIDE CLEAN OUTER CLOTHING WHILE OPERATING.
40
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED VARIOUS PREPARED FOOD ITEMS STORED IN GROCERY STORE PLASTIC BAGS LOCATED IN WALK IN COOLER, REACH IN FREEZER AND PREP COOLERS. INSTRUCTED TO ONLY STORE FOOD IN APPROVED FOOD GRADE CONTAINERS AND MAINTAIN.
47
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: OBSERVED WIPING CLOTHS USED AS SINK STOPPERS IN REAR PREP AREA. INSTRUCTED TO PROVIDE SINK STOPPERS AS REQUIRED TO PROPERLY FILL 3 COMPARTMENT SINK.
48
50
Feb 7, 2019
Complaint
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Proper cooling time and temperature
Inspector notes: OBSERVED FACILITY NOT MEETING COOLING REQUIREMENTS. FOOD HANDLER PLACED COOKED RICE INSIDE 3 LARGE PLASTIC CONTAINER TIGHTLY COVERED SITTING ON RACK INSIDE OF PREP KITCHEN AT ROOM TEMPERATURE FOR COOLING, RICE AT 115 DEGREES F ON RACK INSIDE PREP KITCHEN. PERSON IN CHARGE AND FOOD HANDLER STATED FACILITY COOLS RICE AT ROOM TEMPERATURE. INFORMED PERSON IN CHARGE AND FOOD HANDLER OF APPROVED COOLING METHODS. FOOD HANDLER UTILIZED APPROVED COOLING AT TIME INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION CONSOLIDATED WITH #21
20
Proper hot holding temperatures
Inspector notes: OBSERVED FOOD NOT MEETING TEMPERATURE, 6 POUND PANS OF BBQ BEEF/PORK IN THE HOT HOLDING UNIT AT 102-120.2 DEGREES F IN FRONT PREP KITCHEN HOT HOLDING AREA. HOT HOLDING MUST REMAIN AT 135 DEGREES F REQUIRED TEMPERATURE OR HIGHER. INFORMED PERSON IN CHARGE OF HOT HOLDING REQUIREMENTS. FOOD HANDLER VOLUNTARY DISCARDED FOOD ITEMS. APPROX 6 POUNDS $ 50. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
21
Proper date marking and disposition
Inspector notes: OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM, COOKED AND COOLED CHICKEN, PASTA, PORK, ETC. STORED INSIDE WALK IN COOLER LOCATED IN REAR FOOD PREP AREA. INFORMED PERSON IN CHARGE TO ALWAYS DATE MARK FOOD ITEMS STORE MORE THAT 24 HOURS IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
23
Procedures for responding to vomiting and diarrheal events
Inspector notes: OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT (GLOVES, FACE MASKS, DISPOSABLE MOPS, SANITIZER) ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
5
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED FACILITY HAND SINK IN FRONT PREP AREA NOT ACCESSIBLE, BOWLS AND UTENSILS STORED INSIDE. HAND SINK MUST BE ACCESSIBLE AT ALL TIME OF OPERATION. PERSON IN CHARGED REMOVED ITEMS FROM HAND SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10
Allergen training as required
Inspector notes: PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.
58
Thermometers provided & accurate
Inspector notes: OBSERVED FACILITY MISSING THERMOMETERS FOR WALK IN COOLERS AND REACH IN COOLER THROUGHOUT FACILITY. MUST OBTAIN AND MAINTAIN.
36
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: OBSERVED SINGLE USE ARTICLES (CUPS) AND APRONS STORED INSIDE MEN RESTROOM. MUST REMOVE FROM RESTROOM AND STORE IN APPROVED AREA TO MINIMIZE CONTAMINATION.
44
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: OBSERVED FACILITY EMPLOYEE (WOMEN) RESTROOM NOT SELF CLOSING. MUST REPAIR FOR SELF CLOSING AND MAINTAIN.
53
45
Mar 2, 2018
Routine
1 minor violation.
View 1 violation
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND APPROX 20-LBS OF COOKED BEEF AT IMPROPER TEMPERATURE OF 91.0F 25-LBS OF COOKED CHICKEN AT 98.5F UNDER THE PREP TABLE, AND 10LBS OF COOKED BBQ PORK UNDER HEAT LAMP AT IMPROPER TEMPERATURE OF 108.0F. FOODS REMOVED AND DISCARDED AT COST APPROX $ 85.00. MUST MAINTAIN HOT FOODS AT 140.0F OR HIGHER . CRITICAL VIOLATION 7-38-005A.
3
95
Jun 30, 2017
Reinspection
No violations found.
100
Jun 29, 2017
Complaint
9 minor violations.
View 9 violations
Facilities to maintain proper temperature
Inspector notes: OBSERVED WALK IN COOLER AT AN AMBIENT AIR TEMPERATURE OF 50.0F DURING INSPECTION. POTENTIALLY HAZARDOUS FOODS (BEEF, PORK, CHICKEN) WERE IN THE WALK IN COOLER AT THE TIME OF THE INSPECTION. INSTRUCTED TO KEEP WALK IN COOLER AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOODS (BEEF, PORK, CHICKEN) AT IMPROPER TEMPERATURES LOCATED IN THE WALK IN COOLER; 40LBS OF PORK AT 50.0F-56.1F, 40LBS OF RAW CHICKEN AT 47F-96.3F, 40 LBS OF BEEF AT 61.0F-79.7F, 20LBS OF EGG ROLLS AT 55F-59F, 20 LBS OF COOKED CHICKEN AT 71F-76.5F. INSTRUCTED MANAGER TO DISCARD AND DENATURE ALL ITEMS AND TO ALWAYS MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR LOWER AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
3
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: OBSERVED NO PAPER TOWELS AT THE EXPOSED HAND SINK LOCATED IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO KEEP PAPER TOWELS AT THE EXPOSED HAND SINK AT ALL TIMES. MANAGER REFILLED PAPER TOWELS DURING INSPECTION. CRITICAL VIOLATION 7-38-030.
12
Food protected during storage, preparation, display, service and transportation
Inspector notes: OBSERVED WALK IN COOLER CEILING ACTIVELY LEAKING BY POTENTIALLY HAZARDOUS FOODS. INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A).
16
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED RUST ON THE SHELVES LOCATED IN THE WALK IN COOLER. INSTRUCTED TO REPLACE SHELVES OR REMOVE RUST.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED ALL OF THE COOKING EQUIPMENT WITH EXCESSIVE ACCUMULATED GREASE DEBRIS LOCATED IN THE FOOD PREP AREA. OBSERVED ICE MACHINE PANEL WITH PINKISH SUBSTANCE. INSTRUCTED TO CLEAN IN AND AROUND ALL COOKING EQUIPMENT AND INSIDE OF ICE MACHINE AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FLOORS UNDER THE WOK AND FRYERS WITH EXCESSIVE ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED VENTS ABOVE FOOD PREP AREA WITH ACCUMULATED DUST DEBRIS. OBSERVED VENTS ABOVE COOKING EQUIPMENT WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED A LEAK AT THE FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
38
64
Jul 19, 2016
Routine
3 minor violations.
View 3 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES. APPROX 10LBS OF COOKED BBQ PORK UNDER HEAT LAMP BOX MAINTAINED AT 112.6F, 2LBS OF COOKED CHICKEN AT 109.7F.ALSO INSIDE WALK IN COOLER 6LBS BEEF AT 46.7F.MUST MAINTAIN COLD FOODS AT 40F OR BELOW,AND HOT FOODS AT 140F OR HIGHER.FOODS DISCARDED BY MANAGER-CDI,APPROX 18LBS OF FOOD AT COST OF APPROX $50.00.CRITICAL VIOLATION ISSUED 7-38-005A.
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LARGE WHIT RICE BIN NOT LABELED.MUST LABEL.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR UPPER PANEL INSIDE ICE MACHINE NOT CLEAN.MUST CLEAN
33
86
Jan 21, 2016
License
1 minor violation.
View 1 violation
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: NO PEST CONTROL CONTRACT AVAILABLE AT THIS TIME.MUST PROVIDE. NO CITATION ISSUED. SERIOUS VIOLATION -7-38-020
18
95
Frequently Asked Questions
When was 6 Five Chinese Restaurant last inspected?
The most recent health inspection at 6 Five Chinese Restaurant on file is from Oct 18, 2021. The public record contains eight inspections in total.
What is the most common violation at 6 Five Chinese Restaurant?
Across the inspection record, “potentially hazardous food meets temperature requirement” has been cited three times, more than any other issue at 6 Five Chinese Restaurant.
Has 6 Five Chinese Restaurant's inspection record improved over time?
No. Recent inspections at 6 Five Chinese Restaurant have averaged around six violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at 6 Five Chinese Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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