New Asia Restaurant
Last inspected: Jan 9, 2013
67
Score
Going back to 2010, New Asia Restaurant has four inspections in the public record. Inspectors last stopped by on Jan 9, 2013. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. No fresh inspection data is available: the latest entry for New Asia Restaurant dates to Jan 9, 2013.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly four violations before.
“Food and non-food contact surfaces properly designed” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Chicago restaurant, which scores around 81. Nothing in the record is alarming, but there's room to improve.
4
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Jan 9, 2013
Routine
8 minor violations.
View 8 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: POOR HYGIENIC PRACTICES; OBSERVED A FOOD HANDLER, HANDLING SOILED MULTI USE UTENSILS AND SOILED CLEANING TOWELS INSIDE THE 3PART SINK WIPING OFF FOOD DEBRIS FROM PREP TABLES AND COOKING EQUIPMENT, PUT ON GLOVES AND RETURNED TO PREP FOOD WITHOUT WASHING HIS HANDS. INSTRUCTED, HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010(A)
6
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: INSTRUCTED, CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES IN THE KITCHEN.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST RE-PAINT WOOD STORAGE SHELVES UNDER FRONT SERVING COUNTER.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOOD DEBRIS AND GREASE ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; FRYERS, COOLERS, FREEZERS, MOP SINK AND STORAGE SHELVES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER EQUIPMENT AT THE KITCHEN, THRU-OUT REAR STORAGE ROOM AND BASEMENT, DEBRIS/FOOD DEBRIS NOTED.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: GREASE BUILD-UP ON FILTERS ABOVE COOKING EQUIPMENT, MUST CLEAN AND MAINTAIN; ALSO WALLS IN POOR REPAIR AT DINING AREA AND REAR AREA OF KITCHEN, INSTRUCTED TO REPAIR AND REPAINT, AND MUST SEAL OPENINGS ON WALLS IN BASEMENT TO PREVENT PEST ENTRY.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PIPE UNDER EXPOSED SINK IN THE KITCHEN IN POOR REPAIR, INSTRUCTED TO REPAIR AND MAINTAIN.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: INSTRUCTED TO PROPERLY STORED CLEANING TOWELS.
43
67
Dec 27, 2011
Routine
8 minor violations.
View 8 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZRDOUS FOODS ARE PREPARED AND SERVED, NO CITY CERTIFICATE. (PREPARING BEEF, RICE, SOUP, ASIAN MENU AT TIME OF INSPECTION.) INSTRUCTED, A CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES WITH A CITY CERTIFICATE. SERIOUS CITATION ISSUED, 7-38-012.
21
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. PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
31
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. MUST PROVIDE A SPLASH GUARD BETWEEN PREP TABLES AND EXPOSED SINK.
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. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; FREEZER, COOKING EQUIPMENT, STORAGE SHELVES UNDER FRONT SERVING COUNTER AND MICROWAVE OVEN.
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. MUST CLEAN FLOORS UNDER COOKING EQUIPMENT IN KITCHEN AND THRU-OUT BASEMENT.
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. MUST REPLACE DAMAGED CEILING PANELS IN KITCHEN AND CLEAN VENT COVER IN WASHROOM.
35
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 SEAL RUSTY GREASE TRAP UNDER 3PART SINK.
38
67
Dec 28, 2010
Reinspection
No violations found.
100
Dec 15, 2010
License
4 minor violations.
View 4 violations
Water source: safe, hot & cold under city pressure
Inspector notes: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER AT THE LOCATION ,INST NEEDS TO HAVE HOT RUNNING WATER UNDER CITYPRESSURE.
9
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO ONE HAS A FOOD SANITATION. INST NEEDS TO HAVE CERTIFICATE OR A LETTER OF REGISTRATION
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: THE EXPOSED HAND SINK THAT WAS LOCATED IN THE KITCHEN THAT WAS REMOVED,NEED TO REPLACE AND PUT SPLASH GAURDS. THE 3 COMPARTMENT SINK NEEDS STOPPER,
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: EXPOSED HAND SINK IS NEEDED IN THE KITCHEN AREA., VENT COVERS ARE NEEDED LOCATED ABOVE THE DINNING AREA
38
82
Frequently Asked Questions
When was New Asia Restaurant last inspected?
The most recent health inspection at New Asia Restaurant on file is from Jan 9, 2013. The public record contains four inspections in total.
What is the most common violation at New Asia Restaurant?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited three times, more than any other issue at New Asia Restaurant.
Has New Asia Restaurant's inspection record improved over time?
No. Recent inspections at New Asia Restaurant have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at New Asia Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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