Chicago Health Dept
2161 S CHINA PL · CHINATOWN, CHICAGO
Last inspected 2018.
11 inspections on record since 2010 · Last inspected Apr 2018.
Last inspected Apr 2018. Records may not reflect current conditions.
CLEAN FLOUR, AND FOOD SPILLS FROM FLOOR UNDER 3 COMPARTMENT SINK AND AROUND COOKING EQUIPMENT. CLEAN AND MAINTAIN.
CLEAN WALLS AND CEILING TO REMOVE ALL DUST BUILD UP. CLEAN AND MAINTAIN.
OBSERVED SOME FOOD ITEMS STORED IN PLASTIC BAGS IN WALK-IN COOLERS. MUST USE FOOD GRADE CONTAINERS.
CLEAN INTERIOR BOTTOM OF REFRIGERATION UNITS.
CLEAN FLOOR AROUND AND UNDER PREP TABLES, HEAVY EQUIPMENT AND PALLETS IN KITCHEN AREA.
REMOVE CLUTTER UNDER PREP TABLES AT REAR ORGANIZE AND MAINTAIN AT ALL TIMES.
CLEAN FLOORS UNDER AND AROUND SOME KITCHEN EQUIPMENT.
NO SELF CLOSING DEVICE FOUND ON EMPLOYEE WASHROOM DOOR; PROVIDE A SELF CLOSING DEVICE FOR WASHROOM DOOR.
INSTRUCTED TO CLEAN LOWER WALL UNDERNEATH THE THREE COMP SINK IN KITCHEN.
INSTRUCTED TO CLEAN THE EXTERIOR SURFACE OF THE THREE COMP SINK COMPARTMENTS AND THE EXTERIOR TOP OF THE GREASE RECEPTOR.
POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE. FOUND THE FOLLOWING FOOD ITEMS STORED IN UNREFRIGERATED DISPLAY CASE. 10 LBS OF CUSTERED PIES, 8LBS OF HOT DOGS IN BUN, 1 HAM SANDWICH, 3 LBS OF CREAM FILLED BUNS, 3 LBS OF COOKED NOODLES WITH SAUTED ONIONS AND OTHER VEGETABLES. ALL STORED AT TEMP BETWEN 64.6F-71.3F, INSTRUCTED MGR TO KEEP SUCH FOODS STORED 140F OR HIGHER, 40F OR LOWER. FOOD ITEMS DISCARDED VALUED AT $100. CRITICAL CITATION ISSUED 7-38-005A
FAN COVERS IN PREP COOLERS NOT CLEAN, SHELVES IN REAR KITCHEN NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
BULK-FOOD, SPRAY BOTTLES AND SPICE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
EXTERIOR OF FOOD CONTAIONERS NOT CLEAN, GREASEY SURFACES, INSTRUCTED TO CLEAN AND MAINTAIN.
CLEAN SHELVES INSIDE OF WALK-IN COOLER AND BOTTOMS OF PREP TABLES IN KITCHEN.
CLEAN FLOORS AROUND AND BEHIND KITCHEN EQUIPMENT. CLEAN FLOOR OF WALK-IN COOLER.
LIGHT AMOUNTS OF DUST OBSERVED INSIDE OF FAN COVER OF WALK-IN COOLER AND ON VENTS ABOVE COOKING EQUIPMENT; CLEAN BOTH. SOME DUST OBSERVED ON CEILING VENTS IN THE DINING AREA; CLEAN VENTS.
MUST CLEAN INTERIOR OF WALK IN COOLER AND ALL SHELVES. CLEAN AND MAINTAIN CLEAN AT ALL TIMES.
FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING. CLEAN UNDER AND AROUND ALL EQUIPMENT. CLEAN AND MAINTAIN AT ALL TIMES.
WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
FOUND 3COMPARTMENT SINK NOT CLEAN.
FOUND FLOORS NOT CLEAN UNDER 3 COMPARTMENT SINK AREA.
FOUND WASHCLOTHS NOT PROPERLY STORED.
All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES AT FRONT DISPLAY CASE: 18 HAM AND CORN FILLED BUNS, 33 READY TO EAT EGG CUSTARDS, AND 2 STICKY RICES AT 75.5-92.0F. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS AT THIS TIME. APPROXIMATE VALUE $50.00. CRITICAL 7-38-005(A) ISSUED.
INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN COOKING STOVE BURNERS AND HAND WASH SINK AT REAR.
CLEAN UNDER AROUND EQUIPMENT AT MAIN KITCHEN, STORAGE RACKS, AND UNDER AROUND THREE COMPARTMENT SINK.
The walls and ceilings shall be in good repair and easily cleaned. CLEAN STAINED CEILING PANELS AT REAR KITCHEN, REMOVE YELLOW STAINS FROM WALL AND CEILING NEXT TO LARGE OVENS BEHIND VENTIALTION HOOD. CLEAN WALLS AT FRONT BEVERAGE STATION TO REMOVE DUST.
REPLACE LIGHT BULB IN UPRIGHT COOLER AT PREP AREA.
All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS OFFERED FOR SALE ON TOP OF FRONT DISPLAY CASE AT IMPROPER TEMPERATURES OF 80.3-88.4F: 7 CURRY BEEF TURNOVERS, 16 BBQ TURNOVERS, 3 TURNIP CAKES, 5 PAN FRIED NOODLES, AND 4 STICKY RICES AT APPROXIMATE VALUE OF $50.00. NO TIME/TEMPERATURE LOGS PROVIDED FOR SAID FOOD ITEMS. MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID FOOD ITEMS. CRITICAL 7-38-005(A) ISSUED. All cold food shall be stored at a temperature of 40F or less.
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 POOR HYGIENIC PRACTICES BY FOODHANDLERS AT FRONT AND REAR PREP AREAS. FRONT FOODHANDLER MULTI-TASKING PACKAGING READY TO EAT PASTRIES, THEN HANDLE MONEY FROM CUSTOMER, THEN PACKAGING COOKED NOODLES INTO CONTAINERS WITHOUT WASHING HANDS BETWEEN SAID TASKS. FOODHANDLERS AT REAR PREP AREA USING DIRTY APRON TO WIPE HANDS AND THEN HANDLE DOUGH WITH BARE HANDS AND OTHER FOODHANDLER DRINKING BEVERAGE AT PREP TABLE WITH EXPOSED DOUGH ON SAME TABLE. INSTRUCTED TO PROPERLY WASH HANDS PER CITY CODE BETWEEN EVERY POSSIBLE CONTAMINATION AND CHANGE IN TASK TO PREVENT CONTAMINATION OF FOOD PRODUCTS. CRITICAL 7-38-010(A) ISSUED.
All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL BULK FOOD CONTAINERS. INSTRUCTED TO LABEL READY TO EAT PACKAGED FOOD ITEMS AT FRONT DISPLAY AREA.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REMOVE CARDBOARD LINING FROM ALL PREP, STORAGE, AND WALK-IN COOLER SHELVES. INSTRUCTED TO REMOVE MILK CRATES BEING USED AS STORAGE RACKS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN INTERIOR OF COOKING EQUIPMENT,UNDER, AROUND REFRIGERATION UNITS, PREP TABLES, WALK-IN COOLER AT WALLS/CEILING/FAN COVERS INSIDE REFRIGERATION UNITS.
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. INSTRUCTED TO PROVIDE LIGHTING AT REAR PREP AREA, AT VENTAILTION HOODS, AND INSIDE REFRIGERATION UNIT. INSTRUCTED TO PROVIDE LIGHT SHIELDS AT LIGHT BULB AT VENTILATION HOOD.
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. INSTRUCTED TO PROVIDE VENTILATION ABOVE LARGE OVEN AT PREP AREA. INSTRUCTED TO REPAIR LEAKS AT FAUCET CONNECTION AT THREE COMPARTMENT SINK AND AT HANDLE AT UTILITY SINK. INSTRUCTED TO ADJUST HANDLES AT WASHBOWL IN TOILET ROOM.
All employees shall be required to use effective hair restraints to confine hair. FRONT FOODHANDLER MUST WEAR HAIR RESTRAINT WHILE HANDING FOOD.
Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →
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