China Hut Restaurant
Last inspected: Mar 8, 2016
86
Score
China Hut Restaurant has been inspected 17 times since 2010. On Mar 8, 2016, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer. The most recent inspection at China Hut Restaurant is from Mar 8, 2016, and nothing newer appears in the public record.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
When inspectors have written things up, “food and non-food contact equipment utensils clean” has been the most frequent reason, cited 13 times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. The record reflects steady performance over time.
17
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 8, 2016
Recent Inspection
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED BROKEN GASKET ON PREP COOLER WHERE SMOOTHIES ARE PREPARED IN FRONT PREP AREA. ALSO GROCERY BAGS ARE PROHIBITED. INSTRUCTED TO REPAIR GASKET AND DISCONTINUE USE OF GROCERY BAGS AND MAINTAIN.
32
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED UNKNOWN DEBRIS IN THE LIGHT SHEILDS IN THE FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED EXCESSIVE CLUTTER IN BASEMENT, EQUIPMENT FROM A CLOSED BUSINESS BEING STORED THERE. INSTRUCTED TO ORGANIZE, CLEAN AND REMOVE ITEMS NOT BEING USED AND MAINTAI
41
86
Feb 25, 2016
Routine
9 minor violations.
View 9 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: OBSERVED ICE MACHINE IN PREP AREA WITH VISIBLE BLACK MOLD LIKE SUBSTANCE, SEVERE BUILD UP LIKELY TO CONTAMINATE THE ICE. INSTRUCTED TO DISCARD ICE. DISCONTINUE USE UNTIL MACHINE HAS BEEN CLEANED AND SANITIZED. MAINTAIN SAME. SERIOUS VIOLATION 7-38-005(A)
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED FRONT DOORS NOT RODENT PROOFED. 1/4 INCH GAP AT THE BOTTOM OF BOTH DOORS. INSTRUCTED TO INSTALL PROPER THESHOLD TO PREVENT RODENT ENTRY AND MAINTAIN. SERIOUS VIOLATION 7-38-020.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED BROKEN GASKET ON PREP COOLER WHERE SMOOTHIES ARE PREPARED IN FRONT PREP AREA. ALSO GROCERY BAGS ARE PROHIBITED. INSTRUCTED TO REPAIR GASKET AND DISCONTINUE USE OF GROCERY BAGS AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED GREASE AND FOOD DEBRIS ON THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT; GRILL, STOVE, FRYER, CAN OPENER, INTERIOR OF PREP COOLER WHERE SMOOTHIES ARE PREPARED, EXTERIOR OF ICE MACHINE, PREP TABLES AND ALL CONTACT SURFACES IN THE KITCHEN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FOOD DEBRIS ON KITCHEN FLOOR AND UNDER HEAVY EQUIPMENT. WALK-IN FREEZER IN BASEMENT, AND FLOOR IN DINING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED GREASE BUILD UP ON WALLS, FILTERS AND HOOD IN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED UNKNOWN DEBRIS IN THE LIGHT SHEILDS IN THE FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: OBSERVED BROKEN SELF-CLOSING DEVICE ON THE MENS TOILET ROOM DOOR. INSTRUCTED TO REPAIR AND MAINTAIN.
37
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED EXCESSIVE CLUTTER IN BASEMENT, EQUIPMENT FROM A CLOSED BUSINESS BEING STORED THERE. INSTRUCTED TO ORGANIZE, CLEAN AND REMOVE ITEMS NOT BEING USED AND MAINTAIN.
41
64
Jun 8, 2015
Reinspection
No violations found.
100
May 29, 2015
Complaint
9 minor violations.
View 9 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED CHICKEN AT TEMP OF 45.7F-46.8F- and 47.8F,STORED INSIDE THE WALK-IN COOLER. WALK-IN COOLER AIR TEMP OF 40.1F.FRIED CHICKEN STORED INSIDE THE PREP COOLER AT TEMP OF 46.5F AND 47.0F;BOILED CHICKEN STORED ON TOP THE MOBILE CART BY THE THREE COMPARTMENT SINK A TEMP OF 98.7F TO 108F.HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE, COLD FOOD 40F AND BELOW TEMPERATURE ABUSED FOOD DISCARDED AND DENATURED.POUNDS 25, VALUE 50. 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: NO SOAP NOR PAPER TOWELS PROVIDED AT EXPOSED HAND SINK AT SMOOTHIE AREA .OBSERVED MANAGER MAKING SMOOTHIES FOR CUSTOMERS. SOAP AND PAPER TOWELS PROVIDED UPON MY REQUEST. CRITICAL VIOLATION:7-38-030
12
Food protected during storage, preparation, display, service and transportation
Inspector notes: OBSERVED FOOD NOT PROTECTED DURING STORAGE.FOUND UNCOVERED CRAB RANGOON" STORED INSIDE THE WALK-IN COOLER UNDER THE CONDENSER UNIT,WITH DUST DANGLING FROM UNIT .ALSO FOUND RAW CHICKEN INSIDE THE GROCERY BAGS STORED INSIDE THE WALK-IN FREEZER IN BASEMENT;A LOT OF BAGS WITH FOOD, WERE COVERED IN YELLOW FROZEN LIQUID THAT HAD DRIPPED FROM ABOVE BAGS WHICH THEY WERE FILLED WITH CUT MANGOS.FROZEN STRAWBERRY STORED INSIDE THE CHEST FREEZER(BASEMENT AREA), PLASTIC BAGS ARE HEAVILY STAINED WITH FOOD LIQUIDS AND CHEST FREEZER HAS A LAYER OF BLACK SUBSTANCE AROUND THE LOCK/LINER. FOOD STORED UNDER THE CONDENSER UNIT WAS COVERED. INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS,ALSO MUST WASH ,RINSE AND SANITIZE CHEST FREEZER. FOUND ICE MACHINE WITH BLACK SLIME AT WATER RESERVOIR,INSTRUCTED TO CLEAN AND SANITIZE UNIT. SERIOUS VIOLATION: 7-38-005(A).
16
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: GREASE BUILD-UP INSIDE THE DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN GREASE AND FOOD LIQUIDS ON TOP AND SIDES OF ALL GREASE TRAPS INCLUDE IN BASEMENT .INSTRUCTED TO CLEAN AND MAINTAIN ENCRUSTED FOOD ON SHELVES INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER,INSTRUCTED TO CLEAN AND MAINTAIN
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: BASEMENT FLOOR WITH GREASE UNDER SHELF AT WEST SIDE OF THE WALL BY THE GREASE TRAP,DEBRIS ON FLOOR THROUGHOUT THE BASEMENT,SPECIALLY BEHIND THE WALK-IN FREEZER AND CHEST FREEZERS
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: BROKEN CEILING VENT AND TILES ABOVE THE BBQ UNIT IN PREP AREA,INSTRUCTED TO REPLACE.DUST BUILD ON CONDENSER UNIT ,INSTRUCTED TO CLEAN AND MAINTAIN
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: BROKEN THERMOMETER INSIDE THE TWO DOOR SMOOTHIE COOLER,INSTRUCTED TO REPLACE
40
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: OBSERVED WIPING CLOTH THROUGHOUT THE PREP AREA: ON TOP THE COUNTER TOPS,PREP TABLES AND CUTTING BOARDS,BEEN USED OVER AND OVER.INSTRUCTED THAT WIPING CLOTHS MUST BE STORED IN AN APPROVED SANITIZER TO MINIMIZE SOURCE OF CONTAMINATION.
43
Food handler requirements met
Inspector notes: OBSERVED EMPLOYEE AND MANAGER NOT WEARING HAIR RESTRAINT IN PREP AREA.ALL EMPLOYEES SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR
45
64
Mar 14, 2014
Reinspection
1 minor violation.
View 1 violation
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Inspector Comments: FOUND POOR LIGHTING CONDITIONS AT BASEMENT. BURNT LIGHT BULBS.
36
95
Mar 7, 2014
Routine
6 minor violations.
View 6 violations
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: FOUND OUTSIDE DUMPSTER AREAS NOT CLEAN. FOUND OVERFLOWING GARBAGE AND WOOD CRATES SURROUNDING OUTSIDE DUMPSTER. SERIOUS VIOLATION. CITATION ISSUED.
19
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.)
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOUND FOLLOWING NOT CLEAN: WOK AREA, SHELVES ABOVE 3COMPARTMENT SINK, TABLES IN BASEMENT, AND EXHAUST HOOD.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FOUND FLOORS UNDER AND AROUND WOK AREAS NOT CLEAN.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: FOUND POOR LIGHTING CONDITIONS AT BASEMENT. BURNT LIGHT BULBS.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: BASEMENT NEEDS TO BE CLEANED AND ORGANIZED.(TOOLS ETC.)
41
74
Apr 17, 2013
Complaint
7 minor violations.
View 7 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE WALK-IN COOLER AT IMPROPER TEMPERATURE: COOKED SHRIMP AT TEMP OF 59.7F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED. FOOD DISCARDED AND DENATURED. POUNDS 8, VALUE $20. CRITICAL VIOLATION:7-38-005(A).
3
Food protected during storage, preparation, display, service and transportation
Inspector notes: OBSERVED FOOD NOT PROTECTED DURING STORAGE.FOUND OPENED FOOD STORED INSIDE THE WALK-IN COOLER UNDER THE CONDENSER UNIT,WITH WATER LEAKING ON FOOD.ALSO FOUND RAW,COOKED AND FROZEN STRAWBERRY STORED INSIDE BROKEN PLASTIC GROCERY BAGS. FOUND COOKED SHRIMP IN OPENED CONTAINERS STACKED ON TOP OF EACH OTHER. FOOD STORED UNDER THE CONDENSER UNIT WAS DISCARDED BY THE OWNER. PROPER FOOD CONTAINERS WERE PROVIDED. SERIOUS VIOLATION: 7-38-005(A).
16
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: OBSERVED PLASTIC UTENSILS STORED UNDER THE FRONT COUNTER NOT PROTECTED,INVERT UTENSIL .
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED DEBRIS INSIDE THE STOVE, INSTRUCTED TO CLEAN ALSO REMOVE DIRTY GLOVES FROM SAID UNIT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FOOD DEBRIS ON FLOOR IN FRONT OF SIDE DOOR, INSTRUCTED TO KEEP FLOOR CLEAN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED SOUTH WALL OF MEN'S WASHROOM WITH GRAFFITI INSTRUCTED TO REMOVE AND MAINTAIN
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED WATER PIPE UNDER THE THREE COMPARTMENT SINK IS LEAKING, INSTRUCTED TO REPAIR AND MAINTAIN
38
70
Nov 7, 2012
Complaint
5 minor violations.
View 5 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: THREE LARGE CONTAINERS OF COOKED SHRIMP(20 POUNDS)AT TEMP OF 57.9F- 57.3F-59.3F; COOKED CHICKEN AT TEMP OF 98F - 101F AND 114.4F. WALK-IN COOLER AIR TEMP OF 40.1.NO TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED,POUNDS 35, VALUE 110. CRITICAL VIOLATION: 7-38-005(A)
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR OF DEEP FRYERS, GREASE BUILD-UP. REMOVE GREASE AND DEBRIS ON TOP AND AROUND THE GREASE TRAP, STORED IN BASEMENT. REMOVE FOOD DEBRIS ON SHELVES IN ALL COOLERS AND FREEZERS. CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT,GREASE BUILD-UP.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOOR INSIDE THE WALK-IN COOLERS AND WALK-IN FREEZER,INCLUDED IN BASEMENT AREA, REMOVE FOOD STAINS AND ENCRUSTED FOOD DEBRIS.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR LEAKING WATER PIPE UNDER THE THREE COMPARTMENT SINK,WEST COMPARTMENT.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA
42
78
Jul 24, 2012
Reinspection
10 minor violations.
View 10 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL AND DATE FOOD PRODUCTS IN COOLER,FREEZER AND DRY FOOD(FLOUR,SUGAR)
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST PROVIDE SCOOP AND UTENSILS WITH HANDLE FOR DRY FOOD, REMOVE DIRTY BOWLS AND CONTAINERS FROM INSIDE DRY FOOD
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPAIR OR REPLACE RUBBER GASKET AT ONE DOOR REACH-IN COOLER, IN PREP AREA.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PROPERLY STORE PLASTIC UTENSIL USED FOR CUSTOMERS,INVERT THEM WITH HANDLE UPWARD
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, HOOD AND FILTERS AND DEEP FRYERS,GREASE BUILD-UP.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT,CORNERS AND ALONG BASEBOARD WALLS, GREASE,FOOD DEBRIS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN WALLS BEHIND COOKING EQUIPMENT AND THROUGHOUT THE PREP AREA ,FOOD STAINS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: CLEAN LIGHT SHIELDS IN PREP AREA, DUST BUILD-UP.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REMOVE DUST BUILD-UP AT VENT COVER IN PREP AREA. ACCUMULATED DUST ON EXHAUST FAN VENT COVERS IN BOTH WASH ROOMS.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: HAIR RESTRAINED IS NEED BY EVERYONE AT PREP AREA.
42
61
Jul 20, 2012
Complaint
14 minor violations.
View 14 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:MARINATE CHICKEN WINGS AT TEMP OF 55.0F TO 57.9F, MARINATE CHICKEN STRIP AT TEMP 56.8F TO 59F. MIXED CREAM CHEESE AT TEMP OF 67.9F; PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER. COOKED BEEF AT TEMP OF 83.6F TO 95.9F. COOKED CHICKEN 45.5T, 84.9F,94.4F. FRIED NUGGET CHICKEN AT TEMP OF 68.6F TO 72F. COOKED SHRIMP AT TEMP OF 74.4F TO 75.5F. FOOD WAS STORED THROUGHOUT THE PREP AREA INCLUDED BY THE REAR DOOR. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED,ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME.FOOD DISCARDED AND DENATURED. POUNDS 120. VALUE 260. CRITICAL VIOLATION:7-38-005(A)
3
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: SOURCE OF CONTAMINATION: OBSERVED EMPLOYEE STANDING ON TOP OF THE PREP TABLE WITH ONE FOOT ON TOP OF THE CUTTING BOARD, WHICH HAD CUT BROCCOLI ON IT. HE WAS TRYING TO REACH ABOVE THE WALK-IN COOLER. AFTER I ASKED SEVERAL TIMES TO WASH, RINSE AND SANITIZE PREP TABLE AND CUTTING BOARD, IT WAS DONE, FOOD DISCARDED. PERSONALLY SET UP SANITIZE SOLUTION, 100PPM. OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.TAGGED UNIT" HELD FOR INSPECTION" DO NOT USE UNIT OR ICE. CRITICAL VIOLATION:7-38-OO5(A)
4
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURFACE, SUCH AS, GARBAGE CAN,HAIR WIPING HAND ON THEIR DUTY APRONS, WIPING SWEAT OFF THE FACE,THEN GOING BACK TO TOUCHING READY TO EAT FOOD(EGG ROLLS,COOKED CHICKEN ETC) WITHOUT WASHING HANDS IN BETWEEN.HAND WASHING PROCEDURE EXPLAINED. CRITICAL VIOLATION:7-38-010(A)
6
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO PAPER TOWEL PROVIDED AT ONLY EXPOSED HAND SINK IN PREP AREA. OBSERVED EMPLOYEE WIPING HANDS AT DIRTY APRON. PAPER TOWEL WAS PROVIDED AT EXPOSED HAND SINK UPON MY REQUEST. CRITICAL VIOLATION: 7-38-030
12
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL AND DATE FOOD PRODUCTS IN COOLER,FREEZER AND DRY FOOD(FLOUR,SUGAR)
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST PROVIDE SCOOP AND UTENSILS WITH HANDLE FOR DRY FOOD, REMOVE DIRTY BOWLS AND CONTAINERS FROM INSIDE DRY FOOD
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PROPERLY STORE PLASTIC UTENSIL USED FOR CUSTOMERS,INVERT THEM WITH HANDLE UPWARD
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPAIR OR REPLACE RUBBER GASKET AT ONE DOOR REACH-IN COOLER, IN PREP AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, HOOD AND FILTERS AND DEEP FRYERS,GREASE BUILD-UP.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT,CORNERS AND ALONG BASEBOARD WALLS, GREASE,FOOD DEBRIS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN WALLS BEHIND COOKING EQUIPMENT AND THROUGHOUT THE PREP AREA ,FOOD STAINS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: CLEAN LIGHT SHIELDS IN PREP AREA, DUST BUILD-UP.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REMOVE DUST BUILD-UP AT VENT COVER IN PREP AREA. ACCUMULATED DUST ON EXHAUST FAN VENT COVERS IN BOTH WASH ROOMS.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: HAIR RESTRAINED IS NEED BY EVERYONE AT PREP AREA.
42
50
Sep 2, 2011
Reinspection
No violations found.
100
Aug 26, 2011
Complaint
12 minor violations.
View 12 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND CHEF PREP REACH IN COOLER IN KITCHEN UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR BELOW AT THE TIME OF COMPLAINT INSPECTION,ABOV E COOLER PRESENT TEMP.AFTER WAITING FOR OVER 1hr WAS 46.F CITATION ISSUED 7-38-005(a)CRITICAL INSTRUCTED TO REPAIR ABOVE COOLER TO BE ABLE MAINTAIN 40F OR BELOW AT AT ALL TIMES. ALSO CAN NOT USE ABOVE COOLER FOR STORAGE OF POTENTIALLY HAZARDOUS FOODS.COOLER IS TAGGED.INSTRUCTED TO FAX LETTER TO FOOD PROTECTION AT 312 746 4240 TO HAVE TAG REMOVED AFTER REPAIR. HEARING FOR TICKET #H000073553-16 THRU H000073556-10 WILL BE ON 10-27-11 AT 400 W SUPERIOR AVE ROOM 112 AT 10:00am.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS(LARGE & SMALL SHRIMPS 9pds,AND BBQ PORK 1pd) IN ABOVE CHEF REACH IN COOLER WERE FOUND AT INADEQUATE TEMPERATURES RANGING FROM 47.1F TO 56.9F DURING INSPECTION.CITATION ISSUED 7-38-005(a)CRITICAL.INSTRUCTED TO HAVE ABOVE FOODS MAINTAINING AT 40F OR BELOW AT ALL TIMES.INSTRUCTED ALSO TO DISCARD ABOVE MENTION FOODS,AND DENTURE WITH SANITIZER, MANAGEMENT COMPLIED.
3
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICE OF FOOD HANDLERS IN KITCHEN TOUCHING NOSE,MOUTH,HAIR,AND OTHER OBJECTS WITHOUT WASHING HAND WENT BACK AND HANDLE READY TO EAT FOODS WITH BARE HANDS DURING COMPLAINT INSPECTION.CITATION ISSUED 7-38- 010(a)CRITICAL MANAGEMENT WAS WARNED BEFORE DURING 01-11-11 INSPECTION VERBALLY.INSTRUCTED TO TO HAVE FOODSERVICE EMPLOYEES WASH HAND AFTER EACH CONTAMINANT BEFORE HANDLING FOODS AT ALL TIMES.
6
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EXPOSE HAND WASH SINK IN KITCHEN BY 3COMP.SINK NOT ACCESSIBLE TO FOOD HANDLERS FOR PROPER HAND WASHING AT THE TIME OF COMPLAINT INSPECTION ABOVE HAND WASH SINK WAS BLOCKED WITH COKE CARTONS AND OTHER FOOD CONTAINERS.CITAION ISSUED 7-38-030 CRITICAL,ALSO OWNER WAS CAUTIONED VERBALLY ON 01-11-11 INSPECTION.INSTRUCTED TO REMOVE ALL BLOCKAGE FROM ABOVE HAND WASH SINK TO ACCESSIBLE TO FOODSERVICE EMPLOYEES AT ALL TIMES.
12
Food protected during storage, preparation, display, service and transportation
Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND PREPARED AND READY TO EAT FOODS IN COOLERS,AND AT PREP AREAS NOT PROTECTED DURING STORAGE AND PREPARATIONS,AT THE TIME OF INSPECTION. NOTED COOKED CHICKEN,SHRIMPS,VIGGIES,IN COOLERS WITHOUT FIRST COVERING HAD OTHER FOOD UTENSILS STORED DIRECTLY INSIDE THE FOODS,FRIED CHICKEN WERE STORED DIRECTLY INSIDE CARD BOXES PREVIOUSLY RECEIVED FROM DELIVERY OF OTHER GOODS WITHOUT ANY BARRIER LIKE APPROVED PLASTIC FOOD BAGS, USING GROCERY BAGS TO STORE READY TO EAT FOODS,AND PREPARING & MIXING CHICKEN FOR FRYING ON FLOOR INSTEAD OF HAVING THEM ON PREP TABLES.CITATION ISSUED 7-38-005(a) SERIOUS. AGAIN OWNER WAS WARNED AT LAST INSPECTION OF 01-11-11 VERBALLY. INSTRUCTED TO HAVE PREPARED AND READY TO EAT FOODS COVERED FIRST BEFORE STORING ANY OBJECT INSIDE THEM,USE APPROVED FOOD STORAGE BAGS SUCH AS ZIPLOCK BAGS ETC,NOT GROCERY BAGS NOR WIPE CLOTHS FOR COVERING OF COOKED RICE,AND PREPARE FOODS ON PREP TABLES OR ON PREP COUNTERS NOT ON FLOORS TO PREVENT CROSS CONTAMINATIONS.
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NOTED EVIDENCE OF INSECT ACTIVITY ON PREMISES AT THE TIME OF ONSPECTION.OBSERVED 10LIVE ROACHES CRAWLING ON FLOORS,IN MOP SINK, AND ON LUNDRY MACHINE IN BASEMENT.CITATION ISSUED 7-38-020 SERIOUS INSTRUCTED TO HAVE PEST CONTROL COMPANY TREAT ABOVE PROBLEM AND GET RID OF THEM BY REINSPECTION NEXT WEEK. ALSO CLEAN AND SANITIZE ABOVE AFFECTED FLOORS WITH SANITIZER, AND MAINTAIN DRY.
18
Inside containers or receptacles: adequate number, properly covered and insect/rodent proof
Inspector notes: All garbage and rubbish containing food wastes shall, prior to disposal, be stored in metal containers with tight fitting lids and shall be kept covered except when opened for the disposal or removal of garbage. FOUND TRASH CONTAINERS IN RESTROOMS WITHOUT LIDS,TRASH CONTAINER IN GIRLS RESTROOM OVER FLOWS WITH SOILED TISSUE PAPERS ALOVER THE FLOORS. CITATION ISSUED 7-38-020 SERIOUS OWNER WAS AGAIN WARNED AT LAST INSPECTION OF 01-11-11 VERBALLY.INSTRUCTED TO CLEAN SOILED TOILET TISSUES AND SANITIZE FLOORS IN GIRLS RESTOOM, AND PROVIDE LIDS FOR ALL WASTE CONTAINERS .
20
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. FOUND PREVIOUS MINOR VIOLATION OF 01-11-11 REPORT #491124 #42 NOT CORRECTED AT THIS TIME.#42( OBSERVED FOODSERVICE EMPLOYEES IN KITCHEN HANDLING FOODS WITHUOT HAIR RESTRAINT,INSTRUCTED MUST HAVE HAIR RESTRAINT ON WHILE FOODS ARE HANDLED AT ALL TIMES).CITATION ISSUED 7-42-090 SERIOUS INSTRUCTED TO COMPLY WITH REINSPECTION NEXT WEEK.
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR DEEP KNIFE CUTS ON CUTTING BOARDS,AND REPAIR RUST STORAGE SHELF UNDER PREP TABLE IN REAR,
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. INSTRUCTED TO CLEAN AND SANITIZE PREP TABLES AND FOOD CONTAINERS ,CLAEN GREASE ON GREASE CONTAINER OUTSIDE,AND INSIDE COMPARTMENTS OF DEEP FRYERS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN STANDING WATER ON FLOORS IN THE BASMENT BY MOP SINK AND LUNDRY MACHINE,MAINTAIN DRY AT ALL TIMES.AND FLOORS UNDER 3COMP.SINK AND UNDER STORAGE SHELVES IN REAR TO BSMT.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAKS UNDER 3COMP.SINK IN KITCHEN.
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55
Jan 11, 2011
Complaint
6 minor violations.
View 6 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR/REPLACE LID (COVERS) ON DRY FOOD CONTAINERS TO COVER PROPERLY WITHOUT GAPS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS ON DRY FOOD CONTAINERS IN KITCHEN,INSIDE OVEN UNDER HOOD, INSIDE TRASH CONTAINER CABINET CASE IN DINING,INSIDE TOP CASE OF CHEF PREP COOLER IN KITCHEN, AND WALK IN FREEZER FLOOR IN BASEMENT.ALSO TABLES IN DINING AREA WITH FOOD CRUMBS AND SPILLS ON GREASE TRAP UNDER AND VENT IN TOILETS WITH DUST .
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO DEBRIS ON FLOORS AT MOP SINK AREA,AND AT EXPOSE HAND WAS SINK BY 3COMP.SINK AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN STAINS ON WALLS AT MOP SINK AT 3COMP.SINK BELOW DRAIN BOARD.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. MUST STORE EMPLOYEE COATS AWAY FROM FOOD STORAGE AREA.
37
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. OBSERVED FOODSERVICE EMPLOYEES IN KITCHEN HANDLING FOODS WITHUOT HAIR RESTRAINT,INSTRUCTED MUST HAVE HAIR RESTRAINT ON WHILE FOODS ARE HANDLED AT ALL TIMES.
42
74
Aug 17, 2010
Complaint
8 minor violations.
View 8 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found some food items not properly dated/labeled in coolers, must date and label all food items in coolers.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. non food contact surfaces of cutting boards that had deep cuts, shall be repair/replaced.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of walk in cooler shelving, racks not clean need detailed cleaning(crevices), non food contact surfaces of ice machine not clean need detailed cleaning, storage shelving in kitchen prep areas need cleaning.non food contact surfaces of cooking equipment need cleaning.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, cooking equipment, and under storage shelving in bsmt. need detailed cleaning(corners).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. walls, ceiling tiles in kitchen prep areas not clean need detailed cleaning.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in kitchen prep area, storage areas not clean need cleaning.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. exhaust canopy had excess grease build up, needs detailed cleaning, exhaust vents(ventilation)in coolers, kitchen prep areas not clean need detailed cleaning.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. stock items must be stored six inches off of floor to prevent pest harborage.
41
67
May 18, 2010
Complaint
7 minor violations.
View 7 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.above violation still remaining.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.above violation stll remaining.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.above violation still remaining.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.above violation still remaining.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.above violation still remaining.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.above violation still remaining.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment.above violation still remaining.
42
70
May 3, 2010
Complaint
7 minor violations.
View 7 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.above violation still remaining.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.above violation still remaining.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.above violation still remaining.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.above violation still remaining.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.above violation still remaining.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.above violation still remaining.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment.above violation still remaining.
42
70
Mar 11, 2010
Complaint
7 minor violations.
View 7 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, storage shelving not clean need detailed cleaning.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, cooking equipment need detailed cleaning, floors under storage shelving in ist floor, bsmt., not clean need cleaning(detailed).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned.walls in front prep area need cleaning(detailed).
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.light shields in prep areas not clean need cleaning, broken light bulb in bsmt. storage area shall be replaced.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.exhaust vents(ventilation) in kitchen, coolers and bathrooms need cleaning.exhaust canopy needs cleaning.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.excess debris and clutter in bsmt. storage areas shall be removed.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment.found/observed employees in front counter area, and 1(one) employee in prep area not wearing hair restraints at time of inspection(complaint) on 3/11/2010. mgmt. was advised to provide hair restraints to all employees.
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70
Frequently Asked Questions
When was China Hut Restaurant last inspected?
The most recent health inspection at China Hut Restaurant on file is from Mar 8, 2016. The public record contains 17 inspections in total.
What is the most common violation at China Hut Restaurant?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited 13 times, more than any other issue at China Hut Restaurant.
Has China Hut Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at China Hut Restaurant have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at China Hut 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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