MAR 9
2012
PASS W/ CONDITIONS
7 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
CHAN'S GARDEN.
YOUR CALL. 61/100
2825 W CERMAK RD · NORTH LAWNDALE, CHICAGO
Last inspected March 9, 2012 · passed with conditions
3 of 7 inspections passed, 1 failed, 3 passed with conditions. 2 critical violations across the record.
THE NUMBERS
INSPECTIONS
7
3 passed · 3 w/ conditions · 1 failed
VIOLATIONS
35
includes 2 critical
RECORDS COVER
1 YEAR
since Apr 2010
INSPECTION HISTORY
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON PREMISES; MUST PROVIDE. OWNER HAS A CERTIFICATE FROM SERVE SAFE DATED SEPT. 2011 VERIFYING SHE TOOK THE EXAM THROUGH NATIONAL RESTAURANT ASSOCIATION. INSTRUCTED THAT SHE MUST OBTAIN THE CITY OF CHICAGO CERTIFICATE. TRANSLATED THIS VIA PHONE TO OWNERS DAUGHTER.
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 CLEAN INTERIORS OF REFRIGERATION UNITS, PREP TABLES, SHELVES AND WALK-IN COOLER SHSELVES.
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 CLEAN AND MAINTAIN THE FOLLOWING; PREP TABLE BOTTOMS, INTERIOR/EXTERIOR OF FRYER TO REMOVE GREASE AND DUST, VENTS ABOVE COOKING EQUIPMENT, SURFACE AREA AROUND WOKS, THREE COMP SINK, EXTERIRO OF RICE COOKER, EXTERIOR OF BULK CONTAINERS ON REAR PORCH/STOREAGE AREA.
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. CLEAN FLOORS THROUGHOUT UNDER, AROUND AND BEHIND EQUIPMENT.
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. CLEAN WALLS AROUND AND BEHIND EQUIPMENT. REMOVE DUST FROM VENT FANS IN WASHROOMS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
CLEAN MENS WASHHROOM SINK AND FLOOR.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED ON PROPER USE AND STORAGE OF CLEANING CLOTHS. CLOTHS MUST BE STORED IN A SANITIZING SOLUTION DURING USE FOR BASIC CLEANING OF FOOD CONTACT SURFACES.
APR 112011PASS W/ CONDITIONS6 violations1 CRITICALDETAILS
APR 11
2011
PASS W/ CONDITIONS
6 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF PRECOOKED EGGROLLS 44.9F-47.6F,PRECOOKED CRAB RANGOON 44.6F-45.8F THAT WAS PREPARED ON 4/10/11 AND PLACED IN WALK IN COOLER.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED AT THIS TIME.APPX.35 BS. $150.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Inspector Comments: Inspector Comments: 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.STORE PLASTIC WEAR PROPERLY.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Inspector Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER.MUST REPAIR OR REPLACE DAMAGED LID ON CHEST FREEZER IN BASEMENT,SINK STOPPERS.MUST REMOVE CARD BOARD FROM LOWER SHELVES OF PREP TABLES.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Inspector Comments: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN GREASE & FOOD DEBRI FROM PREP TABLES,WOK STATION,DEEP FRYER,MICROWAVE,DOOR JAMS OF COOLERS,REACH IN COOLER,WALK IN COOLER SHELVING UNITS,FOOD STORAGE CONTAINERS,INTERIOR OF ICE MACHINE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FOOD DEBRI FROM FLOOR ALONG WALL BASES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE CEILING TILES IN WOMEN'S TOILET ROOM,LOOSE WALL BASES IN MEN'S TOILET ROOM & DINING AREA,GAP IN FRONT WINDOW SILL. MUST SEAL ALL OPENINGS & CRACKS IN WALLS.
MAR 232011PASSED5 violationsDETAILS
MAR 23
2011
PASSED
5 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Inspector Comments: 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.STORE PLASTIC WEAR PROPERLY.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER.MUST REPAIR OR REPLACE DAMAGED LID ON CHEST FREEZER IN BASEMENT,SINK STOPPERS.MUST REMOVE CARD BOARD FROM LOWER SHELVES OF PREP TABLES.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN GREASE & FOOD DEBRI FROM PREP TABLES,WOK STATION,DEEP FRYER,MICROWAVE,DOOR JAMS OF COOLERS,REACH IN COOLER,WALK IN COOLER SHELVING UNITS,FOOD STORAGE CONTAINERS,INTERIOR OF ICE MACHINE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FOOD DEBRI FROM FLOOR ALONG WALL BASES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE CEILING TILES IN WOMEN'S TOILET ROOM,LOOSE WALL BASES IN MEN'S TOILET ROOM,GAP IN FRONT WINDOW SILL. MUST SEAL ALL OPENINGS & CRACKS IN WALLS.
FEB 232011PASS W/ CONDITIONS6 violationsDETAILS
FEB 23
2011
PASS W/ CONDITIONS
6 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW.MUST PROVIDE & POST AT ALL TIMES.
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.STORE PLASTIC WEAR PROPERLY.
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 REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER.MUST REPAIR OR REPLACE DAMAGED LID ON CHEST FREEZER IN BASEMENT,SINK STOPPERS.MUST REMOVE CARD BOARD FROM LOWER SHELVES OF PREP TABLES.
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 CLEAN GREASE & FOOD DEBRI FROM PREP TABLES,WOK STATION,DEEP FRYER,MICROWAVE,DOOR JAMS OF COOLERS,REACH IN COOLER,WALK IN COOLER SHELVING UNITS,FOOD STORAGE CONTAINERS,INTERIOR OF ICE MACHINE.
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 CLEAN FOOD DEBRI FROM FLOOR ALONG WALL BASES.
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 REPAIR OR REPLACE CEILING TILES IN WOMEN'S TOILET ROOM,LOOSE WALL BASES IN MEN'S TOILET ROOM,GAP IN FRONT WINDOW SILL.
show all 7 inspections →
OCT 152010FAILED4 violations1 CRITICALDETAILS
OCT 15
2010
FAILED
4 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED EVIDENCE OF MICE ACTIVITY ON FLOORS/ALONG WALLS AND ON STORAGE SHELVES INSIDE REAR STORAGE ROOM AND PREP AREA, OVER 100 MICE DROPPINGS NOTED. MUST CLEAN-SANITIZE AREAS, SEAL OPENINGS AND CALL PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #233400, DATED 4-29-2010, #30,33,34,35,38,41, AND 43. 30, PREP FOODS INSIDE WALK IN COOLER MUST BE LABELED, ALSO DRIED FOOD STORAGE CONTAINERS MUST BE LABELED. 33, MUST CLEAN-SANITIZE; COOLERS, CHEST FREEZERS, BOTTOM PANELS OF PREP TABLES, AND STEAM TABLE, COOKING EQUIPMENT, STORAGE SHELVES THRU-OUT REAR STORAGE ROOM AND PREP AREA AND EXPOSED SINK. 34, EXCESSIVE GREASE BUILD UP AND DEBRIS THRU-OUT KITCHEN AND STORAGE ROOM, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT. 35, MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AND WALLS IN KITCHEN AND SEAL OPENINGS ALONG BOTTOM OF WALLS AT FRONT DINING ROOM. 38, ONE PART SINK FAUCET MUST BE REPAIRED. 41, MUST REMOVE UNNECESSARY ARTICLES THRU-OUT KITCHEN AND STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. 43, CLEANING TOWELS MUST BE PROPERLY STORED.
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. CLEAN MULTI USE UTENSILS MUST BE PROPERLY STORED.
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 WOOD SHELVES AT REAR STORAGE ROOM.
APR 292010PASSED7 violationsDETAILS
APR 29
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. PREP FOODS INSIDE WALK IN COOLER MUST BE LABELED, ALSO DRIED FOOD STORAGE CONTAINERS MUST BE LABELED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, CHEST FREEZERS, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, COOKING EQUIPMENT, STORAGE SHELVES THRU-OUT REAR STORAGE ROOM, AND EXPOSED SINK.
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. EXCESSIVE GREASE BUILD UP AND DEBRIS THRU-OUT KITCHEN, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT.
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 CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AND WALLS BEHIND COOKING EQUIPMENT IN KITCHEN. ALSO MUST SEAL OPENINGS ALONG BOTTOM OF WALLS AT FRONT DINING ROOM.
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. ONE PART SINK FAUCET MUST BE REPAIRED.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE UNNECESSARY ARTICLES THRU-OUT KITCHEN AND REAR STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.
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 →