The Golden Cup Restaurant

2349 N Clark St, Chicago, IL 60614

American

Last inspected: Jul 28, 2010

Score

Low Risk

Public records currently show only two inspections for The Golden Cup Restaurant. The Golden Cup Restaurant was last inspected on Jul 28, 2010. Low risk means the most recent visit produced few or no significant findings. Note that The Golden Cup Restaurant's inspection history hasn't been updated since Jul 28, 2010; current conditions may have shifted from what the file shows.

Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about seven violations before that.

Across the inspection history, “food and non-food contact equipment utensils clean” is the issue that surfaces most often, recorded two times.

That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. There isn't much in the file that would give a customer pause.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jul 28, 2010

Reinspection

1 minor violation.

View 1 violation

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.DETAIL CLEAN INTERIOR BOTTOM PART OF DEEP FRYER,EXCESS OF GREASE BUILD-UP.

Jul 21, 2010

Routine

7 minor violations.

View 7 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.FOUND DISPLAY PREP COOLER AT IMPROPER TEMPERATURE 50F TO 52.6F,UNIT WAS IN USE, POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(COLESLAWS, FRESH SCRAMBLE EGGS,SLICED TOMATOES,AND CHEESE).TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT.FAX A LETTER WHEN UNIT MAINTAINS TEMP OF 40F AND BELOW.FAX #312-746-4240.CRITICAL VIOLATION:7-38-005(A) H000062502-17

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.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED FROM ABOVE DISPLAY PREP COOLER:COLESLAWS AT TEMP OF 62.6F; CHEESE AT TEMP OF 71.7F; SCRAMBLE EGGS AT TEMP OF 56.9F; SLICED TOMATOES AT TEMP OF 57.9F;DICED HAM AT TEMP OF 61.7F.ALL FOOD WAS DISCARDED AND DENATURED.POUNDS 7 VALUE 20.CRITICAL VIOLATION:7-38-005(A) H000062502-17

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.POOR HYGIENIC PRACTICES:OBSERVED THE COOK NOT WASHING HANDS, WITH A CLOTH CLEANED SURFACE OF PREP TABLE,CLEANED A PAN(REMOVING EXCESS COOKED DRY EGGS IN GARBAGE CONTAINER,CLEANED AROUND THE GRILL AND THAN WIPPED HIS HANDS ON IT AND CONTINUE TO COOK FOOD.WITH BARE HANDS HANDLED CHEESE AND SLICED TOMATOES.FOOD DISCARDED,AND HAND WASHING PROCEDURE EXPLAINED.CRITICAL VIOLATION:7-38-010(A) H000062503-18

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Inspector notes: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.THREE COMPARTMENT SINK NOT MAINTAINED, WASTE WATER BACKING UP AT THREE COMPARTMENT SINK.INSTUCTED TO USE DISHMACHINE.CALL A PLUMBER TO FIX THE PROBLEM.SERIOUS VIOLATION:7-38-030 H000062503-18

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.PROVIDE LIDS FOR BOTH ICE BINS IN DINING AREA.

Food and non-food contact equipment utensils clean, free of abrasive detergents

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.SWEEP FLOOR BEHIND FRONT COUNTER(DUST BUILD-UP).

Frequently Asked Questions

When was The Golden Cup Restaurant last inspected?

The most recent health inspection at The Golden Cup Restaurant on file is from Jul 28, 2010. The public record contains two inspections in total.

What is the most common violation at The Golden Cup Restaurant?

Across the inspection record, “food and non-food contact equipment utensils clean” has been cited two times, more than any other issue at The Golden Cup Restaurant.

Has The Golden Cup Restaurant's inspection record improved over time?

Yes. Recent inspections at The Golden Cup Restaurant have averaged around one violation per visit, down from roughly seven earlier in the record.

What does a low risk rating mean?

A low risk rating at The Golden Cup Restaurant 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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