Number I Chop Suey
Last inspected: Apr 28, 2011
67
Score
Number I Chop Suey appears in inspection records three times, starting in 2010. The newest entry in the record is dated Apr 28, 2011. A medium risk rating points to a few notable findings at the last inspection, though nothing severe. Number I Chop Suey's record stops at Apr 28, 2011, more than two years back, so current conditions may differ.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly five violations earlier in the record.
When inspectors have written things up, “food and non-food contact equipment utensils clean” has been the most frequent reason, cited three times.
By comparison, the average Chicago facility scores 81, putting Number I Chop Suey on the weaker side. The inspection history reads as standard for a restaurant of this size.
3
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Apr 28, 2011
Complaint
8 minor violations.
View 8 violations
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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES, ABOUT 20 LBS. OF RICE AT 113.1F AND ABOUT 2 LBS OF CKD CHICKEN AT 72.7F, BOTH CONTAINERS ON TOP OF PREP TABLE. NO TEMPERATURE LOGS PROVIDED. INADEQUATE FOOD PROTECTION. INSTRUCTED MANAGER, COLD FOODS MUST BE AT 40F OR BELOW, AND HOT FOODS AT 140F OR HIGHER. FOOD ITEMS DISCARDED. V=$100.00. CRITICAL CITATION ISSUED, 7-38-005[A].
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 FOOD HANDLER EATING AND GOING BACK TO HANDLE/PREPARED POTENCIALLY HAZARDOUS FOODS WITHOUT WASHING HIS HANDS. INSTRUCTED, HAND MUST BE WASHED WITH WARM WATER AND SOAP AFTER ANY CONTAMINATING CONDITION, BEFORE RETURNING TO WORK. CRITICAL CITATION ISSUED, 7-38-010[A].
6
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. MUST LABEL PREP FOODS INSIDE WALK IN COOLER, AND DRIED FOOD STORAGE CONTAINERS.
30
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. EXCESSIVE GREASE BUILD UP ON COOKING EQUIPMENT, MUST CLEAN-SANITIZE; COOLERS, COOKING EQUIPMENT, STORAGE SHELVES UNDER FRONT SERVING COUNTER, MOP SINK, BOTTOM PANELS OF PREP TABLES, FREEZER, MICROWAVE OVEN, DRIED FOOD STORAGE CONTAINERS, ALL LEGS OF KITCHEN EQUIPMENT, ETC..
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. EXCESSIVE DEBRIS AND GREASE BUILD UP THRU-OUT PREMISES, MUST CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT, AT CORNERS AND ALONG WALLS.
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 SEAL OPENING AROUND PIPES NEAR CEILING, TO PREVENT PEST ENTRY. MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT, REPLACE DAMAGED CEILING PANELS THRU-OUT KITCHEN AND CLEAN WALLS SAME AREA.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: EXCESSIVE CLUTTER IN WASHROOM AND REAR STORAGE ROOM, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: CLEANING TOWELS MUST BE PROPERLY STORED.
43
67
Oct 25, 2010
Complaint
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED RUSTY COOLER STORAGE RACKS INSTRUCTED TO REMOVE RUST.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: .OBSERVED THE FOLLOWING ITEMS NOT CLEAN WOK STATION INTERIOR OF COOLERS, INTERIOR OF FRYER DOORS EXTERIOR OF BULK CONTAINERS REAR STORAGE SHELF,INSTRUCTED TO CLEAN ALSO CLEAN AND SANITIZE ALL CUTTING BOARDS. ----------------OBSERVED GREASE AND DUST BUILD-UP ON PREMISES (CEILING AND CEILING VENT COVER, FRONT AND BEHIND COUNTER, AROUND PIPES, HOOD AND FILTERS, ELECTRICAL FIXTURES AND PREP SHELVES). INSTRUCTED TO CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FLOOR NOT CLEAN IN THE FOLLOWING AREAS UNDER COOKING EQUIPMENT, REAR STORAGE, AND REAR RESTROOM.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED THE LIGHT SHIELDS NOT CLEAN REAR PREP, RESTROOM, AND FRONT DUSTY MUST REMOVE THE DUST.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED CLUTTER IN REAR RESTROOM REMOVE ITEMS NOT BEING USED.
41
78
Aug 11, 2010
Routine
5 minor violations.
View 5 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.OBSERVED RUSTY COOLER STORAGE RACKS INSTRUCTED TO REMOVE RUST.
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.OBSERVED THE FOLLOWING ITEMS NOT CLEAN WOK STATION INTERIOR OF COOLERS, INTERIOR OF FRYER DOORS EXTERIOR OF BULK CONTAINERS REAR STORAGE SHELF,INSTRUCTED TO CLEAN ALSO CLEAN AND SANITIZE ALL CUTTING BOARDS.
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.OBSERVED FLOOR NOT CLEAN IN THE FOLLOWING AREAS UNDER COOKING EQUIPMENT, REAR STORAGE, AND REAR RESTROOM.
34
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.OBSERVED THE LIGHT SHIELDS NOT CLEAN REAR PREP, RESTROOM, AND FRONT DUSTY MUST REMOVE THE DUST
36
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.OBSERVED CLUTTER IN REAR RESTROOM REMOVE ITEMS NOT BEING USED.
41
78
Frequently Asked Questions
When was Number I Chop Suey last inspected?
The most recent health inspection at Number I Chop Suey on file is from Apr 28, 2011. The public record contains three inspections in total.
What is the most common violation at Number I Chop Suey?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited three times, more than any other issue at Number I Chop Suey.
Has Number I Chop Suey's inspection record improved over time?
No. Recent inspections at Number I Chop Suey have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Number I Chop Suey 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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