China Chef Restaurant
Last inspected: Feb 6, 2019
47
Score
CHINA CHEF RESTAURANT, located at 3832 S Ashland Ave in Chicago, IL, had a high-risk inspection on February 6, 2019, with a score of 47. This inspection identified 3 major and 9 minor violations, including issues with management knowledge, procedures for vomiting and diarrheal events, and the cleaning and sanitization of food-contact surfaces. Despite this recent high-risk inspection, the restaurant has a historical pattern of mostly low-risk findings across its 12 scored inspections.
12
Inspections
0
Critical latest
3
Major latest
9
Minor latest
Inspection History
Feb 6, 2019
Routine
3 major violations. 9 minor violations.
47
Jan 26, 2017
Reinspection
7 minor violations.
70
Jan 17, 2017
Routine
9 minor violations.
64
Mar 25, 2016
Routine
3 minor violations.
86
May 20, 2015
Routine
3 minor violations.
86
Nov 17, 2014
Routine
3 minor violations.
86
Mar 27, 2014
Routine
4 minor violations.
82
May 23, 2013
Routine
3 minor violations.
86
Oct 1, 2012
Complaint
3 minor violations.
86
Jan 6, 2012
Routine
4 minor violations.
82
Jul 27, 2011
Routine
3 minor violations.
86
Dec 3, 2010
Routine
6 minor violations.
74
Violations — Feb 6, 2019 Inspection
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
5
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED COOKING EQUIPMENT WITH GREASE BUILD UP. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
16
Proper date marking and disposition
Inspector notes: VARIETY OF FOODS NOT PROPERLY LABELED (RAW FISH AND CHICKEN, SAUCES, ETC.) STORED INSIDE THE 2 DOOR REFRIGERATOR. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE PROPERLY LABELED TO INDICATE THE DAY OR DATE IN WHICH THE FOOD SHALL BE DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
23
Food properly labeled; original container
Inspector notes: OBSERVED FOOD REMOVED FROM THE ORIGINAL CONTAINERS NOT LABELED. INSTRUCTED TO LABEL ALL FOODS REMOVED FROM ORIGINAL CONTAINERS THAT THEY CAN BE READILY AND UNMISTAKABLY IDENTIFIED.
37
Wiping cloths: properly used & stored
Inspector notes: FOUND NO WIPING CLOTHS DURING INSPECTION. CLOTHS STORED IN A CHEMICAL SANITIZE SOLUTION MUST BE USED AT ALL TIMES WHILE SERVING AND PREPARING FOOD. INSTRUCTED TO PROVIDE AND MAINTAIN
41
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED FOOD IN THE REACH IN FREEZER STORED IN GROCERY BAGS. ALL FOOD MUST BE STORED IN FOOD GRADE BAGS. INSTRUCTED TO PROVIDE AND MAINTAIN
47
Non-food/food contact surfaces clean
Inspector notes: OBSERVED FOOD EQUIPMENT SUCH AS FRYERS, GRILLS, WOK, ETC WITH ENCRUSTED GREASE. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN
49
Plumbing installed; proper backflow devices
Inspector notes: OBSERVED AND SINK IN THE TOILET ROOM WITH A SLOW DRAIN. INSTRUCTED TO REPAIR AND MAINTAIN
51
Sewage & waste water properly disposed
Inspector notes: FOUND NO GREASE TRAP ON THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN
52
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED CLUTTER AND UNUSED ITEMS THROUGHOUT THE FACILITY SUCH AS PERSONAL ITEMS, BOOKS, LADDERS, BOXES OF MISCELLANEOUS ITEMS, ETC. INSTRUCTED TO CLEAN, ORGANIZE AND MAINTAIN
55
Allergen training as required
Inspector notes: All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).
58
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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