Chiu Quon Bakery
Last inspected: Jul 13, 2016
100
Score
The health department has logged eight inspections at Chiu Quon Bakery, the earliest from 2011. Chiu Quon Bakery was last inspected on Jul 13, 2016. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Note that Chiu Quon Bakery's inspection history hasn't been updated since Jul 13, 2016; current conditions may have shifted from what the file shows.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The most common issue across all inspections has been “food and non-food contact surfaces properly designed”, showing up seven times.
Chiu Quon Bakery's latest score of 100 sits above the Chicago average of 81. Overall, the inspection record reads well.
8
Inspections
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Critical latest
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Major latest
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Minor latest
Inspection History
Jul 13, 2016
Reinspection
No violations found.
100
Jul 6, 2016
Routine
7 minor violations.
View 7 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED SEVENTY OR MORE MOUSE DROPPINGS IN THE FOLLOWING AREAS: ON THE FLOOR UNDERNEATH THE OVENS, ON THE FLOOR BEHIND THE WARMER UNITS, ON THE FLOOR IN THE STORAGE ROOM BY THE OFFICE IN THE BASEMENT AND ON A STORAGE SHELF IN THE REAR AREA OF THE BASEMENT. MUST CLEAN ALL AFFECTED AREAS; HAVE ORKIN SERVICE RESTAURANT PRIOR TO REINSPECTION NEXT WEEK. MANAGER UNABLE TO PRODUCE A CURRENT PEST CONTROL RECEIPT. SERIOUS VIOLATION ISSUED 7-38-020.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST CLEAN AND MAINTAIN CAN OPENER BLADE AT PREP TABLE IN BASEMENT.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN AND MAINTAIN THE FOLLOWING: PREP TABLE TOPS AND BOTTOMS, STORAGE SHELVES WHERE THE OPEN BAGS OF FLOUR AND SUGAR STORED IN PREP AREA AND BASEMENT, EXTERIOR SURFACES OF COOKING EQUIPMENT, FLOOR MIXERS, INTERIORS OF REFRIGERATION AND FREEZER UNITS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS IN ALL AREAS MENTIONED IN VIOLATION #18. CLEAN FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT AND IN ALL STORAGE AREAS OF BASEMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS AROUND AND BEHIND KITCHEN EQUIPMENT NOT CLEAN; CLEAN WALLS. CLEAN VENTS ABOVE COOKING EQUIPMENT IN HOODED SYSTEM, CLEAN CEILING VENTS IN KITCHEN AND WASHROOMS TO REMOVE DUST OBSERVED, CLEAN FAN COVERS IN WALK-IN COOLER TO REMOVE DUST OBSERVED.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FOUND GREASE RECEPTOR IN BASEMENT NOT CLEAN, EXTERIOR RUSTY AND DIRTY; MUST CLEAN RECEPTOR AND PAINT EXTERIOR OR REPLACE.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: STORAGE AREAS OF BASEMENT CLUTTERED AND STORAGE ROOM BY OFFICE CLUTTERED; MUST ORGANIZE AND MAINTAIN. REMOVE UNNECESSARY ITEMS.
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70
Jun 5, 2015
Reinspection
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: WATER CONDENSATION NOTED THROUGH OUT KITCHEN CEILING COLD WATER PIPES, INSTRUCTED TO ELIMINATE.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 3-COMP SINK NOT LARGE ENOUGH TO SUBMERGE ALL MULTI-FOOD UTENSILS FOR PROEPR WASHING AND SANITIZING. INSTRUCTED TO INSATALL A LARGER SINK OR USE SMALLER UTENSILS THAT CAN FIT IN SINK.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRIOR SURFACES OF PREP COOLERS AND FAN COVERS IN WALK-IN COOLER NOT CLEAN, ALSO WALLS AND LIGHT COVER NOT CLEAN IN SAME COOLER. INSTRUCTED TO CLEAN AND MAINTAIN. FOOD SHELVES AND PREP TABLE NOT CLEAN THROUGH OUT, INSTRUCTED TO CLEAN AND MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: PEELING PAINT ON BASEMENT'S CEILING, HOLES NOTED AT BOTTOM WALLS. INSTRUCTED TO REMOVE PEELING PAINT.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MISSING LIGHT SHIELD AT PASTRY DISPLAY CASE. INSTRUCTED TO INSTALL.
36
78
May 28, 2015
Routine
8 minor violations.
View 8 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: INADEQUATE FOOD PROTECTION, FOUND 4 INCH CAST IRON WASTE WATER LINES RUNNING OVER FOOD STORAGE SHELVES AND CHEST FREEZERS. INSTRUCTED MGR TO REMOVE ALL FOOD STORAGE FROM UNDER OR INSTALL A BARRIER. SERIOUS CITATION ISSUED 7-38-005(A).
16
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: KNIVES ARE WEDGED BEWEEN WALL AND PREP TABLE, INSTRUCTED TO STORE IN A CLEAN AREA.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 3-COMP SINK NOT LARGE ENOUGH TO SUBMERGE ALL MULTI-FOOD UTENSILS FOR PROEPR WASHING AND SANITIZING. INSTRUCTED TO INSATALL A LARGER SINK OR USE SMALLER UTENSILS THAT CAN FIT IN SINK.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: WATER CONDENSATION NOTED THROUGH OUT KITCHEN CEILING COLD WATER PIPES, INSTRUCTED TO ELIMINATE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOOD SHELVES AND PREP TABLE NOT CLEAN THROUGH OUT, INSTRUCTED TO CLEAN AND MAINTAIN.
33
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRIOR SURFACES OF PREP COOLERS AND FAN COVERS IN WALK-IN COOLER NOT CLEAN, ALSO WALLS AND LIGHT COVER NOT CLEAN IN SAME COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: PEELING PAINT ON BASEMENT'S CEILING, HOLES NOTED AT BOTTOM WALLS. INSTRUCTED TO REMOVE PEELING PAINT.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MISSING LIGHT SHIELD AT PASTRY DISPLAY CASE. INSTRUCTED TO INSTALL.
36
67
Sep 25, 2014
Routine
6 minor violations.
View 6 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL PACKAGED READY TO EAT PASTRIES AND CAKES AT THE FRONT DISPLAY COOLER.
30
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN WALLS IN FOOD PREP AREAS BEHIND COOKING EQUIPMENT AND REFRIGERATION UNITS. MUST REMOVE DIRT AND DEBRIS.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: EMPLOYEES WASHROOM DOOR IS NOT SELF-CLOSING. MUST PROVIDE A SELF-CLOSING DEVICE.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR VENTILATION IN EMPLOYEES WASHROOM IN BASEMENT.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ORGANIZED CLUTTERED STORAGE AREAS IN REAR PREP AREAS AND BASEMENT. REMOVE UNUSED ITEMS/MILK CRATES EQUIPMENT TO PREVENT PEST HARBORAGE
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: FOOD HANDLERS AT FRONT PREP AREAS MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOODS.
42
74
Sep 9, 2013
Routine
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REMOVE KNIFES FROM BETWEEN PREP TABLE ALONG WALLS AND MUST PROVIDE KNIFE RACK TO PROPERLY STORE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE FOLLOWING NOT CLEAN:STORAGE MILK CRATES,PREP TABLE LOWER STORAGE AREAS,.MUST CLEAN/MAINTAIN.
33
90
Dec 26, 2012
Routine
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN AND SANITIZE ALL COOKING EQUIPMENT TO REMOVE FOOD DEBRIS. ALSO INTERIOR OF WALK IN COOLERS, STORAGE SHELVING,PREP TABLES AND BAKERS RACK TO REMOVE OLD DEBRIS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS IN 1ST FLOOR REAR PREP AREA AND IN BASEMENT PREP/STORAGE AREA NEED DETAIL CLEANING TO REMOVE FOOD DEBRIS,SPILLS AND GREASE. MUST MAINTAIN.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: LIGHT SHIELDS INSIDE WALK IN COOLERS IN BASEMENT NEED CLEANING.
36
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: EMPLOYEE'S SERVING CUSTOMER AT FRONT COUNTER NEED HAIR RESTRAINTS. MUST PROVIDE.
42
82
Jul 5, 2011
Complaint
8 minor violations.
View 8 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES LOCATED INSIDE DISPLAY CASE AT FRONT SERVICE AREA AND INSIDE HOT HOLDING UNIT: 4 READY TO EAT SHRIMP DUMPLINGS AT 114.5F, SHRIMP FILLED NOODLES AT 120.1F, 62 READY TO EAT EGG FILLED CUSTARDS, 10 HOT DOG BUNS AT 89.2F, 5 HAM AND CHEESE BUNS AT 86.1F, 11 BEAN FILLED BUNS AND 30 SESAME BEAN FILLED BALLS AT 80.7F, 6 SHRIMP TURNIPS AT 89.2F-90.8F, 20 BBQ PORK BUNS AT 81.0F. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS AT THIS TIME. APPROXIMATE VALUE $151.00. CRITICAL 7-38-005 (A) ISSUED.
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REMOVE ALL MILK CRATES BEING USED TO STORE AND ELEVATE ITEMS. DEFROST CHEST FREEZERS TO REMOVE ICE BUILDUP IN BASEMENT. SCREEN AT REAR DOOR IN POOR REPAIR. INSTRUCTED TO REPAIR SAME. REMOVE CARDBOARD FROM PALLETS AT PREP AREA BY LARGE OVENS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN AND SANITIZE THE FOLLOWING: UNDER, AROUND BAKERY RACKS, COOKING EQUIPMENT, PREP TABLE BOTTOMS, INSIDE DISPLAY CASES, UNDER, AROUND TEA UNIT, INSIDE CABINETS IN PREP AREA, SHELVES IN DRY STORAGE AREA IN REAR BASEMENT, MENS TOILET ROOM. CLEAN REAR SCREEN DOOR WITH HEAVY DUST BUILDUP.
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. DETAIL CLEAN FLOORS THROUGHOUT SEATING AREA, PREP AREAS, AND BASEMENT. REMOVE STANDING WATER SECTIONS AT HOT WATER TANK AND AC UNIT IN BASMENT AND AROUND RICE MAKER UNIT IN BASEMENT.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR LEAKS AT WATER LINE AT CEILING IN BASEMENT BY RICE MAKER UNIT.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: PROVIDE INTERNAL THERMOMETERS FOR WALK-IN COOLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE UNUSED EQUIPMENT AND ITEMS IN BASEMENT TO PREVENT PEST HARBORAGE.
41
Only authorized personnel in the food-prep area
Inspector notes: The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. OBSERVED CUSTOMERS ENTERING FRONT PREP AREA. INSTRUCTED TO NOT ALLOW CUSTOMERS IN FOOD PREP AREA.
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67
Frequently Asked Questions
When was Chiu Quon Bakery last inspected?
The most recent health inspection at Chiu Quon Bakery on file is from Jul 13, 2016. The public record contains eight inspections in total.
What is the most common violation at Chiu Quon Bakery?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited seven times, more than any other issue at Chiu Quon Bakery.
Has Chiu Quon Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at Chiu Quon Bakery have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chiu Quon Bakery 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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