Chicago Health Dept
420 W 31ST ST · CHINATOWN, CHICAGO
Last inspected 2012.
5 inspections on record since 2010 · Last inspected May 2012.
Last inspected May 2012. Records may not reflect current conditions.
FOUND SHELVING UNIT AT REAR OF PREMISES NOT CLEAN.
FOUND FLOORS NOT CLEAN BY DISHWASHING/WOK AREAS.
REMOVE CARDBOARD AND ALUMINUM FOIL LINING PREP SURFACES.
CLEAN INTERIOR OF DEEP FRYERS, SIDES OF COOKING EQUIPMENT, PREP TABLE BOTTOMS, PIPING/WHEELS ATTACHED TO COOKING EQUIPMENT, INTERIOR OF HAND WASH SINK, HANDLES/FAUCET OF HAND WASH SINK, INTERIOR OF REFRIGERATION/FREEZER UNIS, RACKS INSIDE WALK-IN COOLER, GASKETS AROUND RICE COOKERS, UNDER AROUND BULK FOOD CONTAINERS, TOILET BOWL IN STAFF TOILET ROOM.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REGROUT FLOOR TILES AS NEEDED BY THREE COMPARTMENT SINK, KEEP FLOORS DRY AT THREE COMPARTMENT SINK, CLEAN FLOORS ESPECIALLY ALONG WALL BASE THROUGHOUT PREMISES.
The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS AND CEILING, PIPING/CONDUITS, VENTS COVERS, COMPRESSORS BEHIND PREP COOLERS TO REMOVE DUST BUILDUP AND CLEAN SPILLS AT WALLS BY REAR EXIT DOOR AND NEXT TO WALK-IN COOLER.
CLEAN ALL LIGHT SHIELDS THROUGHOUT TO REMOVE DEBRIS AND REPLACE LIGHT BULB IN LIGHT FIXTURE ABOVE PREP AREA.
REMOVE FOOD EQUIPMENT STORED IN TOILET ROOM.
FOOD HANDLER MUST WEAR HAIR RESTRAINT WHEN HANDLING FOODS.
All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL BULK FOOD CONTAINERS AND PREPARED, READY TO EAT FOODS INSIDE WALK-IN COOLER AND REFRIGERATOR.
INSTRUCTED TO USE FOOD GRADE CONTAINERS TO STORE FROZEN FOOD PRODUCTS INSIDE UPRIGHT FREEZER AND REMOVE METAL SINGLE USE CONTAINERS BEING USED TO STORE FOOD ITEMS INSIDE PREP COOLER.
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. INSTRUCTED TO CLEAN AROUND OUTSIDE GARBAGE AND WASTE GREASE AREA TO REMOVE LITTER AND ORGANIZE CLEANING EQUIPMENT IN TOILET ROOM
PROVIDE CONTAINER WITH SANITIZING SOLUTION TO STORE WASH CLOTHS IN BETWEEN USES.
FOUND PREP COOLER AT IMPROPER TEMPERATURE OF 45.6F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 40F AND BELOW AT ALL TIMES. CRITICAL 7-38-005(A) ISSUED. HELD FOR INSPECTION TAG PLACED ON SAID UNIT-FAX LETTER FOR TAG REMOVAL WHEN UNIT MAINTAINS TEMPERATURE AT 40F AND BELOW.
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 THE FOLLOWING POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE SAID PREP COOLER AT IMPROPER TEMPERATURES: 3LBS OF COOKED CHICKEN AT 79.8F, 5 LBS OF COOKED BEEF AT 89.9F, 1/2 LB OF COOKED PORK T 49.6, 1/2 SLICED HAM AT 48.7F, 1/2 SLICED COOKED CHICKEN AT 48.5, 13LBS OF BREADED COOKED CHICKEN INSIDE UPRIGHT REFRIGERATOR AT 50.1-69.4F, 40 COOKED EGG ROLLS 69.9F, 10LBS OF COOKED CHICKEN UNDER PREP TABLES AT 85.4F. NO TIME/TEMPERATURE LOGS PROVIDED. INSTRUCTED TO PROPERLY COOL HOT FOODS FROM 140F TO 70F IN TWO HOURS AND 70F TO 40F IN FOUR HOURS AND OBTAIN ICE TO COOL DOWN FOOD PRODUCTS. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS. APPROXIMATE VALUE AT 350.00. CRITICAL 7-38-005(A) ISSUED.
REAR EXIT SCREEN DOOR WITH 1/4TH GAP UNDER DOOR. INSTRUCTED TO MAKE TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN. ALSO, NOTED 20 ANTS ALONG WALL BASE BY REAR EXIT SCREEN DOOR AND OUTSIDE STAFF TOILET ROOM. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREA, RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020 ISSUED.
All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL BULK FOOD CONTAINERS AND PREPARED, READY TO EAT FOODS INSIDE WALK-IN COOLER AND REFRIGERATOR.
INSTRUCTED TO USE FOOD GRADE CONTAINERS TO STORE FROZEN FOOD PRODUCTS INSIDE UPRIGHT FREEZER AND REMOVE METAL SINGLE USE CONTAINERS BEING USED TO STORE FOOD ITEMS INSIDE PREP COOLER.
INSTRUCTED TO REMOVE WATER FROM INTERIOR BOTTOM SHELF INSIDE PREP COOLER WHICH IS HELD FOR INSPECTION.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN RACKS INSIDE WALK-IN COOLER, VENTILATION FILTERS, UNDER, AROUND FRYERS, SHELVES AT PREP AREA, CAN OPENER,HAND WASH SINK,GASKET INSIDE RICE COOKING UNIT,VENT COVER IN TOILET ROOM, AND WALLS AT REAR PREP TABLE AND AT HAND WASH SINK.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR CRACKED FLOOR TILES, REGROUT FLOOR SECTION TILES AT THREE COMPARTMENT SINK AND PREP TABLE.
The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPAIR WALL SECTIONS AT SEATING AREA BY WINDOWS.
INSTRUCTED TO REINSTALL FAUCET WITH BACK FLOW PREVENTION DEVICE AT UTILITY SINK.
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. INSTRUCTED TO CLEAN AROUND OUTSIDE GARBAGE AND WASTE GREASE AREA TO REMOVE LITTER AND ORGANIZE CLEANING EQUIPMENT IN TOILET ROOM.
PROVIDE CONTAINER WITH SANITIZING SOLUTION TO STORE WASH CLOTHS IN BETWEEN USES.
All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL BULK FOOD CONTAINERS AND PREPARED, READY TO EAT FOODS INSIDE WALK-IN COOLER AND REFRIGERATOR.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN RACKS INSIDE WALK-IN COOLER, VENTILATION FILTERS, UNDER, AROUND FRYERS, SHELVES AT PREP AREA, CAN OPENER,HAND WASH SINK,GASKET INSIDE RICE COOKING UNIT,VENT COVER IN TOILET ROOM, AND WALLS AT REAR PREP TABLE AND AT HAND WASH SINK.
The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPAIR WALL SECTIONS AT SEATING AREA BY WINDOWS.
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 REPAIR LEAKS AT FAUCET CONNECTION AND HANDLES AT THREE COMPARTMENT SINK AND UTILITY SINK.
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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