South China Kitchen #2
Last inspected: Apr 27, 2011
64
Score
South China Kitchen #2 has been inspected three times since 2010. The most recent visit was on Apr 27, 2011. The medium risk tier sits in the middle: not spotless, but not alarming either. The file hasn't been updated since Apr 27, 2011, so take the current picture with that in mind.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly seven violations earlier in the record.
The most common issue across all inspections has been “food and non-food contact equipment utensils clean”, showing up three times.
Restaurants in Chicago average 81, so South China Kitchen #2 trails the local norm. The full record sits in fairly typical territory for a working restaurant.
3
Inspections
0
Critical latest
0
Major latest
9
Minor latest
Inspection History
Apr 27, 2011
Complaint
9 minor violations.
View 9 violations
Facilities to maintain proper temperature
Inspector notes: REFRIGERATED PREP TABLE NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP FOUND AT 45.1F-UNIT TAGGED HELD FOR INSPECTION. INSTRUCTED NOT TO USE UNIT UNTIL REPAIRED AND RE INSPECTED BY CDPH - CITATION ISSUED - CRITICAL 7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: EGG ROLLS - 76.8F, CHICKEN WINGS - 78.6F, CHICKEN -101.5F, BEEF- 121.4F, BEEF - 56.6F, AND CHICKEN - 56.6F - ALL PRODUCT FOUND AT IMPROPER TEMPERATURE VOLUNTARILY DISCARDED (40LB VALUED AT 75.00) - CITATION ISSUED-CRITICAL 7-38-005(A).
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST USE FOOD STORAGE BAGS INSTEAD OF PLASTIC GROCERY BAGS FOR FOOD ITEMS STORED IN WALK-IN FREEZER.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE FOLLOWING: INTERIOR CABINETS OF DEEP FRYERS, SHELVES UNDERNEATH FRONT SERVICE COUNTER, EXPOSED HAND SINK, EXTERIORS OF BULK FOOD STORAGE CONTAINERS, AND ALL OTHER UNCLEAN SURFACES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS THROUGHOUT ENTIRE PREMISES MUST BE DETAIL CLEANED ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPLACE ALL STAINED CEILING TILES THROUGHOUT. REPAIR BOTTOM OF REAR OUTSIDE DOOR MAKING IT TIGHT-FITTING TO PREVENT RODENT ENTRY.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: REPLACE BLOWN LIGHT IN HOOD ABOVE COOKING EQUIPMENT.
36
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: KEEP THERMOMETERS IN ALL COOLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ELIMINATE CLUTTER IN REAR WHERE UNUSED EQUIPMENT IS STORED.
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64
Jul 29, 2010
Tag Removal
6 minor violations.
View 6 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. LABEL ALL BULK CONTAINERS IN PREP AREA.
30
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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, PREP TABLES, SINKS, ICE MACHINE
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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.
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. SEAL OPENINGS AROUND PIPE FITTINGS IN CEILING ABOVE EXPOSED SINK. REPLACE MISSING TILES ALONG WALLS IN ALL AREAS. REPLACE STAINED CEILING TILES IN ALL AREAS.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: REMOVE FOOD EQUIPMENT, PANS, ETC FROM WASHROOM.
37
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. REMOVE UNUSED EQUIPMENT, CARDBOARD BOXES, ETC IN REAR STORAGE AND OUTSIDE AREAS TO PREVENT PEST HARBORAGE.
41
74
Jul 14, 2010
Complaint
8 minor violations.
View 8 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. IMPROPER TEMPERATURE OF PREP COOLER 52.7F AND REACH-IN COOLER 58.2F. INSTRUCTED MANAGER TO REPAIR COOLERS MUST MAINTAIN 40F OR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED H64459
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. IMPROPER TEMPERATURE OF RAW EGGS 57.1F, COOKED CHICKEN 55.5-56.3F, AND EGG ROLLS 58.3F STORED IN PREP AND REACH-IN COOLERS OVERNIGHT. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005A CITATION ISSUED H64459
3
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. LABEL ALL BULK CONTAINERS IN PREP AREA.
30
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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, PREP TABLES, SINKS, ICE MACHINE
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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.
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. SEAL OPENINGS AROUND PIPE FITTINGS IN CEILING ABOVE EXPOSED SINK. REPLACE MISSING TILES ALONG WALLS IN ALL AREAS. REPLACE STAINED CEILING TILES IN ALL AREAS.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: REMOVE FOOD EQUIPMENT, PANS, ETC FROM WASHROOM.
37
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. REMOVE UNUSED EQUIPMENT, CARDBOARD BOXES, ETC IN REAR STORAGE AND OUTSIDE AREAS TO PREVENT PEST HARBORAGE.
41
67
Frequently Asked Questions
When was South China Kitchen #2 last inspected?
The most recent health inspection at South China Kitchen #2 on file is from Apr 27, 2011. The public record contains three inspections in total.
What is the most common violation at South China Kitchen #2?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited three times, more than any other issue at South China Kitchen #2.
Has South China Kitchen #2's inspection record improved over time?
No. Recent inspections at South China Kitchen #2 have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at South China Kitchen #2 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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