JAN 3
2018
PASSED
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
CHAN'S CHINESE KITCHEN.
EAT. 82/100
1934 E 95TH ST · SOUTH CHICAGO, CHICAGO
Last inspected January 3, 2018 · passed
Passed all 13 inspections, but 5 critical violations on file.
THE NUMBERS
INSPECTIONS
13
10 passed · 3 w/ conditions
VIOLATIONS
56
includes 5 critical
RECORDS COVER
7 YEARS
since Aug 2010
INSPECTION HISTORY
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS NEED CLEANING IN CORNER AREAS OF KITCHEN AND UNDER AROUND AND BEHIND KITCHEN EQUIPMENT; CLEAN FLOORS WHERE NEEDED.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED STAINED CEILING TILE IN KITCHEN AND UNCLEAN CEILING VENTS IN KITCHEN; CLEAN VENTS AND REPLACE TILE. THE VENTS ABOVE THE COOKING EQUIPMENT ALSO NEED CLEANING; CLEAN SAME.
JAN 42017PASSED2 violationsDETAILS
JAN 4
2017
PASSED
2 violationsDETAILS
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST CLEAN THE VENTS IN THE PREP AREA OF DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT THE FOOD PREP AREA
MAY 232016PASSED3 violationsDETAILS
MAY 23
2016
PASSED
3 violationsDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS NEED CLEANING IN THE TOILET ROOM AND IN THE REAR STORAGE AREA ALONG THE WALL BASE AND IN CORNERS, ALSO CLEAN FLOORS INSIDE THE WALK IN COOLER TO REMOVE DEBRIS AND SPILLS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
NOTED THE CEILING AND VENT COVER DIRTY. MUST CLEAN AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
NOTED CLUTTER IN THE TOILET ROOM. MUST REMOVE AND/OR ORGANIZE TO PREVENT HARBORAGE.
NOV 182015PASS W/ CONDITIONS5 violations2 CRITICALDETAILS
NOV 18
2015
PASS W/ CONDITIONS
5 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED EGGS AT IMPROPER TEMPERATURE OF 71.0F SITTING OUT ON A SHELF IN THE PREP AREA,TOTAL WEIGHT 2LBS TOTAL COST $8.00,OBSERVED BEEF SITTING IN A PAN ON TABLE IN THE PREP AREA AT IMPROPER TEMPERTAURE OF 67.4F,TOTAL WEIGHT 1LB,TOTAL COST $5.00,OBSERVED A TRAY OF EGG ROLLS SITTING ON TABLE IN THE PREP AREA WITH IMPROPER TEMPERATURE OF 63.9F,TOTAL WEIGHT 2LBS,TOTAL COST$ 10.00,THE FOOD ITEMS WERE DENATURED AND DESTROYED DURING INSPECTION,THE TOTAL WEIGHT OF FOOD ITEMS ARE 5LBS,TOTAL COST OF FOOD ITEMS ARE $23.00,CRITICAL VIOLATION 7-38-005(A)
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST LABEL BULK FOOD CONTAINERS IN THE REAR PREP AREA
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN ALL COOKING EQUIPMENT OF GREASE BUILD-UP AND OLD FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE THERMOMETERS INSIDE ALL PREP COOLERS
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE CLUTTER FROM UNDERNEATH PREP TABLEWS,TO PREVENT RODENT HARBORAGE
JUN 242015PASSED6 violationsDETAILS
JUN 24
2015
PASSED
6 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL FOOD ITEMS PREPARED OR REMOVED FROM ITS ORIGINAL CONTAINER MUST BE KEPT IN FOOD GRADEABLE CONTAINERS/BAGS AND LABLED WHILE STORED INSIDE OF ALL COOLERS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS INSIDE ALL COOLERS AND MAINTAIN. INSTRUCTED TO PAINT THE RAW WOOD STAND/SHELVES NEXT TO THE FRONT COUNTER, BEHIND THE DOOR.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO CLEAN AND MAINTAIN THE FRONT COUNTER SHELVES AND THE STORAGE RACKS INSIDE THE PREP AND WALK IN COOLERS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS AROUND THE SINKS AND THE VENTILATION HOOD.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED TO HANG MOPS UP TO DRY WHEN NOT IN USE.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
INSTRUCTED ALL FOOD HANDLERS TO WEAR HAIR RESTRAINTS AT ALL TIMES WHEN COOKING/HANDLING FOOD.
show all 13 inspections →
JUN 222015PASS W/ CONDITIONS9 violations2 CRITICALDETAILS
JUN 22
2015
PASS W/ CONDITIONS
9 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FOUND PREP REACH IN COOLER NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LESS. AMBIENT TEMPERATURE WAS 61.5F. INSTRUCTED TO HAVE UNIT FIXED SO THAT IT MAINTAINS THE PROPER TEMPERATURE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A)
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOODS STORED IN THE PREP REACH IN COOLER AT IMPROPER TEMPERATURES. CHICKEN-66.3F, BBQ PORK-62.6F, BEAN SPROUTS 60.5F, SHRIMP 59.9F-62.8F. INSTRUCTED TO KEEP ALL POTENTIALLY HAZARDOUS STORED INSIDE COOLERS AT 40F OR LESS. CRITICAL VIOLATION 7-38-005(A)
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL FOOD ITEMS PREPARED OR REMOVED FROM ITS ORIGINAL CONTAINER MUST BE KEPT IN FOOD GRADEABLE CONTAINERS/BAGS AND LABLED WHILE STORED INSIDE OF ALL COOLERS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS INSIDE ALL COOLERS AND MAINTAIN.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO PAINT THE RAW WOOD STAND/SHELVES NEXT TO THE FRONT COUNTER, BEHIND THE DOOR.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO CLEAN AND MAINTAIN THE FRONT COUNTER SHELVES AND THE STORAGE RACKS INSIDE THE PREP AND WALK IN COOLERS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS AROUND THE SINKS AND THE VENTILATION HOOD.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED TO HANG MOPS UP TO DRY WHEN NOT IN USE.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
INSTRUCTED ALL FOOD HANDLERS TO WEAR HAIR RESTRAINTS AT ALL TIMES WHEN COOKING/HANDLING FOOD.
JAN 152015PASSED3 violationsDETAILS
JAN 15
2015
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED RUSTY GREASE TRAP UNDERNEATH THE 3-COMPARTMENT SINK. MUST REMOVE THE RUST AND PAINT IT. MUST SEAL OR PAINT THE RAW WOOD STORAGE SHELVES LOCATED IN THE FRONT. PREP AREA.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
ALL FOOD MUST BE ELEVATED 6" OFF FLOOR IN WALK-IN COOLER.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST DETAIL CLEAN AND MAINTAIN WALLS UNDER/AROUND ALL SINKS, COOKING EQUIPMENTS, PREP TABLES AND SHELVES THROUGHOUT PREP AREA.
AUG 212014PASSED3 violationsDETAILS
AUG 21
2014
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED A RAW WOOD STORAGE SHELF BEHIND FRONT DOOR, INSTRUCTED TO SEAL.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED BETWEEN THE TWO SIDE PREP TABLES NOT CLEAN, INSTRUCTED TO CLEAN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED FLOOR IN WALK-IN FREEZER NOT CLEAN, INSTRUCTED TO CLEAN.
APR 32014PASS W/ CONDITIONS8 violations1 CRITICALDETAILS
APR 3
2014
PASS W/ CONDITIONS
8 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
PRE-COOKED CHICKEN FOUND AT IMPROPER TEMPERATURE INSIDE WALK-IN COOLER AT 49.3F AND 55.4F. ALL COOKED FOODS BEING COOLED MUST BE COOLED WITHIN 6 HOURS(140 TO 70 IN 2 HOURS AND FROM 70 TO 40 IN 4 HOURS), AND TEMPERATURES SHOULD BE DOCUMENTED. ALL PRODUCT FOUND AT IMPROPER TEMPERATURE VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005(A).
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL BULK FOODS NOT STORED IN ORIGINAL CONTAINERS MUST BE LABELED. ALL COOKED AND PREPARED FOODS OUT OF ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN STORED IN REFRIGERATION OVER 24HOURS.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
ALL SINGLE-SERVICE UTENSILS MUST BE STORED PROPERLY(HANDLES UP OR OUT) TO PREVENT CONTAMINATION.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
PAINT RUSTY EXTERIORS OF GREASE TRAP. PAINT OR REPLACE STORAGE RACKS IN WALK-IN COOLER THAT ARE RUSTY(PLASTIC COATING MISSING). CLEAN GASKETS AROUND DOORS TO WALK-IN COOLER AND FREEZER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN THE INTERIORS AND EXTERIORS OF: ALL COOLERS, ALL FREEZERS, WOK COOKING STATIONS, DEEP FRYERS, ALL PREP TABLES STORAGE RACKS AND SHELVES, ALL DRY GOODS STORAGE CONTAINERS, ALL SINKS , AND BASE OF TOILET.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS THROUGHOUT ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT( DEBRIS, GREASE BUILD-UP).
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS THROUGHOUT FOOD PREP, STORAGE AND WASHROOM AREAS NEED CLEANING AND/OR PAINTING. ALL LIGHT SHIELDS THROUGHOUT NEED CLEANING (DIRT WATER STAINS AND DEBRIS NOTED). CEILING TILES IN FOOD PREP AREA NEED CLEANING AND/OR PAINTING. ALL DOORS NEED CLEANING AND/OR PAINTING.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR LEAKY FAUCET AT 3 COMPARTMENT. CLEAN INTERIOR OF HOOD ABOVE COOKING EQUIPMENT.
JAN 42013PASSED3 violationsDETAILS
JAN 4
2013
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FRONT COUNTER STORAGE SHELVES AND INTERIOR CABINETS OF DEEP FRYERS NOT CLEAN.MUST CLEAN DEEP FRYERS AND CLEAN OR PAINT STORAGE SHELVES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
SOILED/DAMAGED CEILING TILE AT FRONT COUNTER IN PREP AREA.MUST REPLACE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST CLEAN AND MAINTAIN CLEANING EQUIPMENT(DUST PAN),ETC, AFTER USE.
JAN 252012PASSED2 violationsDETAILS
JAN 25
2012
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.RAW WOOD STORAGE UNIT NEAR COOLER AT FRONT SERVICE AREA.MUST SEAL/PAINT.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DUSTY STORAGE SHELVES AND DEBRIS IN WALK IN COOLER,CAN STORAGE SHELVES AND REAR LOWER STORAGE UNIT FOR DRY FOOD STORAGE. MUST CLEAN/MAINTAIN.
FEB 82011PASSED3 violationsDETAILS
FEB 8
2011
PASSED
3 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.OBSERVED SINGLE SERVICE FORKS NOT PROPERLY STORED INSTRUCTED TO STORE HANDLE UP SO YOU ARE NOT TOUCHING THE PART WHERE THE CUSTOMER WILL EAT FROM.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED ICE BUILD UP AROUND THE FREEZER DOOR INSTRUCTED TO REPAIR.ALSO OBSERVED RUSTY STORAGE RACK IN WALK-IN COOLER INSTRUCTED TO REMOVE RUST.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned.OBSERVED THE WALL NEXT TO THE HOOD AND CEILING IN FRONT OF THE HOOD NOT CLEAN INSTRUCTED TO CLEAN.
AUG 162010PASSED7 violationsDETAILS
AUG 16
2010
PASSED
7 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers. MUST COVER AND PROPERLY LABEL ALL COOKED AND RE-PACKAGED FOODS IN REACH/WALK -IN COOLERS. MUST LABEL ALL BULK INGREDIENT CONTAINERS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL OR PAINT RAW WOOD SHELVES INSIDE TOILET ROOM.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: SHELVES/STORAGE RACKS IN PREP AND WALK/REACH-IN COOLERS, RUBBER GASKETS ON COOLERS, INTERIOR OF ALL COOKING EQUIPMENTS. CAN OPENER AND BULK INGREDIENT CONTAINERS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN AND MAINTAIN FLOORS AROUND HOT WATER TANK, UNDER/AROUND ALL HEAVY EQUIPMENTS, IN ALL CORNERS AND IN WALK-IN COOLER/FREEZER.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN AND MAINTAIN WALLS UNDER/AROUND ALL SINKS, COOKING EQUIPMENTS, PREP TABLES AND SHELVES THROUGHOUT PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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. MUST REPAIR THE LEAKS AT THE BASE OF BOTH FAUCETS ON THE 3-COMP. SINK.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →