Night Market Restaurant
Last inspected: May 10, 2021
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Score
Inspectors have visited Night Market Restaurant three times, with records going back to 2020. On May 10, 2021, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record. The most recent inspection at Night Market Restaurant is from May 10, 2021, and nothing newer appears in the public record.
Recent inspections have turned up more issues than earlier ones, averaging around 19 violations lately compared to roughly nine violations before.
Across the inspection history, “physical facilities installed, maintained & clean” is the issue that surfaces most often, recorded four times.
By comparison, the average Chicago facility scores 81, putting Night Market Restaurant on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
3
Inspections
2
Critical latest
4
Major latest
13
Minor latest
Inspection History
May 10, 2021
Routine
2 critical violations. 4 major violations. 13 minor violations.
View 19 violations
Proper cold holding temperatures
Inspector notes: OBSERVED COOKED BARBEQUE RIBS HELD IN 2 DOOR REFRIGERATOR ON HOT LINE HELD AT IMPROPER TEMPERATURE OF 93.5F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 2LBS OF PRODUCT VALUED AT APPROXIMATELY $20. INSTRUCTED TO MAINTAIN ALL COLD TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION COMBINED WITH ABOVE VIOLATION.
22
Proper hot holding temperatures
Inspector notes: OBSERVED COOKED RICE IN RICE WARMER LOCATED IN REAR FOOD PREP AREA HELD AT IMPROPER TEMPERATURE OF 102.6F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 5LBS OF RICE VALUED AT APPROXIMATELY$10. INSTRUCTED TO MAINTAIN ALL HOT TCS ITEMS AT OR ABOVE 135F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
21
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: OBSERVED NO VERIFIABLE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN VERIFIABLE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. LEFT ONE PAGER AND INSTRUCTED TO MAINTAIN PROCEDURE AND KIT WITH ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
5
Proper date marking and disposition
Inspector notes: OBSERVED STEW PREPARED YESTERDAY STORED IN WALK-IN COOLER WITH NO DATE MARKING. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 2LBS OF PRODUCT VALUED AT APPROXIMATLEY $50. INSTRUCTED TO PROPERLY DATEMARK ALL TCS ITEMS PREPARED ON SITE AND HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
23
Summary report displayed and visible to the public
Inspector notes: OBSERVED NO SUMMARY FROM PREVIOUS INSPECTION POSTED FOR PUBLIC VIEW. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). NO CITATION ISSUED.
61
All food employees have food handler training
Inspector notes: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL STAFF SHOULD COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
57
Allergen training as required
Inspector notes: OBSERVED CERTIFIED MANAGER WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES TO COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
58
Approved thawing methods used
Inspector notes: OBSERVED SHRIMP BEING IMPROPERLY THAWED BY SITTING IN PREP SINK. INSTRUCTED TO THAW UNDER COLD RUNNING WATER.
35
Personal cleanliness
Inspector notes: OBSERVED 2 MALE COOKS IN REAR FOOD PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS. INSTRUCTED TO PROVIDE HAIR RESTRAINTS FOR ALL FOOD PREP AREA PERSONNEL.
40
Contamination prevented during food preparation, storage & display
Inspector notes: OBSERVED FOOD STORED IN OPEN CANS. INSTRUCTED TO STORE UNUSED PRODUCT IN REUSABLE, FOOD GRADE CONTAINERS.
39
Thermometers provided & accurate
Inspector notes: OBSERVED NO THERMOMETERS INSIDE PREP COOLERS LOCATED IN EITHER FOOD PREP AREA. INSTRUCTED TO PROVIDE.
36
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED DIRTY FRYER OIL APPEARING TO BE DARK BLACK IN COLOR WITH A YELLOW FOAM ON TOP. INSTRUCTED TO CHANGE FRYER OIL REGULARLY TO MAINTAIN CLEAN FRYER OIL.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED CAN OPENER IN REAR KITCHEN PREP AREA COVERED IN FOOD DEBRIS AND GRIME. INSTRUCTED TO CLEAN AND MAINTAIN.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED CUTTING BOARDS THROUGHOUT REAR FOOD PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
47
Plumbing installed; proper backflow devices
Inspector notes: OBSERVED SLOW DRAINING EXPOSED HANDSINK NEXT TO WALK-IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
51
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED SMALL AMOUNT OF STANDING WATER AND UNPLEASANT ODOR IN BASEMENT NEAR HOT WATER HEATER ROOM. INSTRUCTED TO CORRECT.
55
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED HEAVY BUILD UP OF GREASE, GRIME, FOOD DEBRIS, AND DIRT UNDERNEATH, BEHIND AND ON THE SIDES OF ALL EQUIPMENT AND INSIDE OF MICROWAVES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: OBSERVED HEAVY BUILD UP OF GREASE AND GRIME ON FILTERS IN HOOD OVER COOK LINE. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD CONDITION.
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Oct 27, 2020
Reinspection
1 major violation. 3 minor violations.
View 4 violations
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 2-102.14(O) OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
3
Non-food/food contact surfaces clean
Inspector notes: 4-602.13 CLEAN THE INTERIOR OF THE DEEP FRYERS, BOTTOM SHELF OF THE PREP TABLE IN THE REAR PREP AREA, AND SHELVES ABOVE THE PREP COOLER IN THE REAR PREP AREA.
49
Physical facilities installed, maintained & clean
Inspector notes: 6-501.12 CLEAN THE GREASE ON THE FLOOR UNDERNEATH AND BEHIND THE COOKING EQUIPMENT IN THE REAR FOOD PREP AREA.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: 6-501.14 CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS IN THE REAR FOOD PREP AREA.
56
78
Oct 20, 2020
License
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
Contamination prevented during food preparation, storage & display
Inspector notes: OBSERVED FOOD NOT PROTECTED FROM CONTAMINATION BY THE PUBLIC. MANAGEMENT INSTRUCTED TO PROVIDE A BARRIER OR SNEEZEGUARD AT THE FRONT PREP AREA IN FRONT OF THE STEAM TABLE AND ON THE SIDE NEXT TO THE STOVETOP. MUST ALSO PROVIDE A BARRIER AT THE SIDE ENTRY OF THE FRONT PREP AREA TO PREVENT CONTAMINATION BY CUSTOMERS. PRIORITY 7-38-005. NO CITATION ISSUED.
39
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: OBSERVED THE 2 DOOR PREP COOLER IN THE REAR PREP AREA WITH AN AIR TEMPERATURE OF 50F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. NO CITATION ISSUED.
33
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED NO HOT WATER PROVIDED AT THE EXPOSED HAND WASHING SINKS IN THE FRONT PREP AREA. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER ABOVE 100F AT ALL HANDWASHING SINKS. PRIORITY 7-38-030(C). NO CITATION ISSUED.
10
Hot & cold water available; adequate pressure
Inspector notes: OBSERVED NO HOT WATER PROVIDED TO THE EXPOSED HAND WASHING SINKS AND 3 COMPARTMENT SINK AT THE FRONT PREP AREA. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER ABOVE 110F AT THE 3 COMPARTMENT SINK. PRIORITY 7-38-030(C). NO CITATION ISSUED.
50
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: OBSERVED NO CLEAN UP PROCEDURE AND SUPPLIES ON THE PREMISES TO RESPOND TO VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE BOTH. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
5
Thermometers provided & accurate
Inspector notes: OBSERVED NO METAL STEM PROBE THERMOMETER ON THE PREMISES TO TAKE HOT AND COLD FOOD TEMPERATURES. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
36
Insects, rodents, & animals not present
Inspector notes: OBSERVED NO PEST CONTROL LOG BOOK ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK FROM A LICENSED PEST CONTROL COMPANY. PRIORITY FOUNDATION 7-38-020(C). NO CITATION ISSUED.
38
Garbage & refuse properly disposed; facilities maintained
Inspector notes: OBSERVED NO OUTSIDE GARBAGE DUMPSTER PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A GARBAGE DUMPSTER FROM A COMMERCIAL REFUSE REMOVAL COMPANY. PRIORITY FOUNDATION 7-38-020(B). NO CITATION ISSUED.
54
Non-food/food contact surfaces clean
Inspector notes: CLEAN THE INTERIOR OF THE DEEP FRYERS, BOTTOMO SHELF OF THE PREP TABLE IN THE REAR PREP AREA, AND SHELVES ABOVE THE PREP COOLER IN THE REAR PREP AREA.
49
Allergen training as required
Inspector notes: OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.
58
Physical facilities installed, maintained & clean
Inspector notes: CLEAN THE GREASE ON THE FLOOR UNDERNEATH AND BEHIND THE COOKING EQUIPMENT IN THE REAR FOOD PREP AREA.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: MUST PROVIDE A WORKING VENTILATION FAN IN THE EMPLOYEE WASHROOM.
56
Adequate ventilation & lighting; designated areas used
Inspector notes: CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS IN THE REAR FOOD PREP AREA.
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Frequently Asked Questions
When was Night Market Restaurant last inspected?
The most recent health inspection at Night Market Restaurant on file is from May 10, 2021. The public record contains three inspections in total.
What is the most common violation at Night Market Restaurant?
Across the inspection record, “physical facilities installed, maintained & clean” has been cited four times, more than any other issue at Night Market Restaurant.
Has Night Market Restaurant's inspection record improved over time?
No. Recent inspections at Night Market Restaurant have averaged around 19 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Night Market Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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