Chicago Health Dept
4248 S WENTWORTH AVE · BACK OF THE YARDS, CHICAGO
Last inspected 2017.
19 inspections on record since 2010 · Last inspected Nov 2017.
Last inspected Nov 2017. Records may not reflect current conditions.
CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
OBSERVED OVER 30 MICE DROPPINGS SCATTERED ON FLOOR AND CORNERS UNDER SHELVING UNITS, ON UPPER SHELVES AND WALL ALONG WALK-IN FREEZER IN FRONT SOUTHWEST STORAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020
CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, COOLERS AND FREEZERS.
CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
REMOVE ALL FOOD EQUIPMENT FROM WASHROOM AND ORGANIZE ALL STORAGE AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
MUST REMOVE RUST ON STORAGE RACKS IN WALK IN COOLER AND FREEZER, AND DEFROST DEEP FREEZER IN PREP AREA.
MUST CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENT IN TOILET ROOM AND IN SEATING AREA
MUST CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN PREP AREA.
OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN A PREP COOLER. 5 LBS OF SHRIMP AT 50F VALUED AT $15. 2 LBS OF CHICKEN AT 50F VALUED AT $4, AND 1 LBS OF PORK AT 50F, VALUED AT $1.50. MANAGE VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40F AND BELOW. CRITICAL VIOLATION. 7-38-005(A)
OBSERVED A DEAD MOUSE ON THE PREMISES AND APPROXIMATELY 30 RODENT DROPPINGS ALONG THE WALL BASE THROUGHOUT THE PREP AREA. INSTRUCTED TO REMOVE DEAD MOUSE AND DROPPINGS. CLEAN AND SANITIZE THE AFFECTED AREA. CONTACT PEST CONTROL PROVIDER FOR SERVICE. SERIOUS VIOLATION 7-38-020
NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE DURING THE INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS; SHRIMP, CHICKEN, RICE, ETC., AREA BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGE ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS AREA BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
NO CHEMICAL TEST KIT AVAILABLE ON SITE DURING INSPECTION TO TEST 3-COMP SINK. INSTRUCTED EMPLOYEE TO PROVIDE AND MAINTAIN CHLORINE TEST KIT ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-030
MUST LABEL FOOD CONTAINERS IN PREP AREA, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING.
MUST INVERT MULTI-USE UTENSILS IN PREP AREA TO PREVENT CROSS CONTAMINATION.
MUST REMOVE RUST ON STORAGE RACKS IN WALK IN COOLER AND FREEZER, AND DEFROST DEEP FREEZER IN PREP AREA.
MUST DETAIL CLEAN DRIED FOOD DEBRIS AND GREASE FROM OVEN, WOK, FRYER, INTERIOR SURFACE OF MICROWAVE, INTERIOR CONTACT SURFACE OF REFRIGERATOR, AND BEVERAGE COOLER IN PREP AREA. MUST CLEAN RUST FROM LOWER SHELVES IN PREP AREA, AND CLEAN DRIED DEBRIS FROM MOUNTED CAN OPENER.
MUST DETAIL CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM FLOOR UNDER HEAVY EQUIPMENT, IN WALK IN COOLER AND FREEZER, THROUGHOUT PREP AREA, AND IN TOILET ROOM IN REAR.
MUST CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENT IN TOILET ROOM AND IN SEATING AREA.
MUST CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN PREP AREA.
MUST STORE SOILED LINENS PROPERLY, STORE IN SANITIZER SOLUTION WHILE NOT IN USE.
MUST REMOVE CLUTTER FROM AROUND REAR EXIT DOOR, ELEVATE ITEMS 6" OFF FLOOR. ORGANIZE OR DISCARD CLUTTER TO PREVENT RODENT HARBORAGE.
OBSERVED POTENTIALLY HAZARDOUS FOOD HELD AT IMPROPER TEMPERATURE IN THE CAMBRO UNITS. NOTED COOKED VEGETABLES, 113 DEGREES, 3 LBS, $5; CHICKEN, 121 DEGREES, 4 LBS, $10; CRAB RANGOON, 115 DEGREES, 2 LBS, $20; OPERATOR VOLUNTARILY DISCARDED AND DENATURED THESE PRODUCTS. INSTRUCTED TO HOLD ALL HOT POTENTIALLY HAZARDOUS FOODS AT 140 DEGREES OR ABOVE AT ALL TIMES. CRITICAL CITATION ISSUED: 7-38-005(A)
OBSERVED INADEQUATE HANDWASHING FACILITIES ON SITE. NOTED NO CONVENIENTLY ACCESSIBLE HANDSINK FOR FOODSERVICE STATION IN THE LOBBY OF THE BUILDING WHERE FOODA SERVES. INSTRUCTED FACILITY TO CEASE ALL FOODSERVICE UNTIL A CONVENIENT AND ACCESSIBLE HANDSINK IS PROVIDED AT THIS FOODSERVICE LOCATION. ALSO INSTRUCTED THAT FACILITY MUST PROVIDE ADEQUATE HANDWASHING FACILITIES DURING ALL FOOD PREP AND SERVICE. CRITICAL CITATION ISSUED: 7-38-030
CLEAN/SANITIZE INTERIOR BOTTOM OF ALL REFRIGERATION UNITS OF SPILLS AND DEBRIS.
CLEAN FLOORS AT COOK LINE AND AT REAR UNDER SHELVING, ALONG WALLBASE AND AT CORNERS.
REMOVE CLUTTER UNDER PREP TABLES AND SHELVING AT REAR. ORGANIZE AND MAINTAIN AT ALL TIMES.
MUST PROPERLY LABEL BULK STORAGE CONTAINER WITH NAME. ALSO LABEL PRECOOK AND PREPARED FOOD ITEMS INSIDE COOLER WITH DATE AND NAME.
MUST CLEAN THE EXTERIOR OF BULK STORAGE CONTAINERS AND THE INTERIOR OF COOLERS TO REMOVE SPILLS AND DEBRIS.
FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS BEHIND REAR STORAGE SHELVING AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE,SPILLS AND/OR DEBRIS.
MUST CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE.
MUST REMOVE UNNECESSARY ITEMS UNDER AND AROUND THE 3 COMPARTMENT SINK TO PREVENT HARBORAGE.
OBSERVED THE HAND SINK NOT MAINTAINED, CLOGGED. INSTRUCTED TO REPAIR. INSTRUCTED TO USE HAND SINK IN REST ROOM TIL PREP AREA HAND SINK IS REPAIRED.CRITICAL VIOLATION 7-38-030.
OBSERVED THE FRONT CONDIMENT COOLER NOT CLEAN,INSTRUCTED TO CLEAN.
OBSERVED THE FLOOR NOT CLEAN UNDER THE REAR SINKS, AND REAR STORAGE UNDER BULK CONTAINER.
NEED TO REMOVE FOIL AND CARDBOARD FROM REAR TABLE STORAGE SHELVES.ALSO OBSERVED RUSTY COOLER STORAGE SHELVES NEED TO REMOVE RUST.
NEED TO CLEANAND SANITIZE THE #10 CAN OPENER. ALSO CLEAN FRONT 2 DOOR COOLER FAN GUARD COVER, INTERIOR OF MICROWAVES,EXTERIOR OF REAR BOX FREEZER, AND BULK STORAGE SHELVES. NEED TO DEFROST BOX FREEZER.
NEED TO CLEAN FLOOR UNDER AND AROUND WOK STATION, AND FRYER. ALSO NEED TO CLEAN REAR FLOOR DRAIN.
NEED TO CLEAN WALLS FRONT BEHIND WOK, AND REAR STORAGE. ALSO NEED TO CLEAN THE CEILING LIGHT SHIELDS.
DETAIL CLEAN FLOORS IN THE FOLLOWING AREAS; BEHIND ALL SHELVING AND HEAVY EQUIPMENT AT REAR, WALK-IN FREEZER/COOLER, PREP AREA AND AT FRONT UNDER STORAGE RACK. MUST CLEAN AND MAINTAIN AT ALL TIMES.
REMOVE CLUTTER AND UNNECESSARY ARTICLES ON TOP OF WALK-IN COOLER/FREEZER, ORGANIZE AND MAINTAIN AT ALL TIMES.
HOOD FILTERS AND LIGHTSHIELDS THRU-OUT NOT CLEAN. CLEAN SAME.
WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE THREE SCOOPS USED FOR DRY STORAGE BINS IN POOR REPAIR.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN DEBRIS OF FLOORS UNDER DRY STORAGE.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PAINT RAW WOOD IN PREP AREA.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. OBSERVED VERY SLOW DRAINING AT 3-COMP SINK AND WATER AROUND GREASE TRAP. MUST REPAIR.
Public inspection records from Chicago Department of Public Health. Records current as of 2026-09-06. EatOrBeat reports records and does not rate restaurants. Source dataset →
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