NOV 27
2017
PASSED
1 violationDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
NO. 1 CHINA EXPRESS.
BEAT. 39/100
4248 S WENTWORTH AVE · BACK OF THE YARDS, CHICAGO
Last inspected November 27, 2017 · passed
Failed 5 of 19 inspections. 7 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
19
13 passed · 1 w/ conditions · 5 failed
VIOLATIONS
46
includes 7 critical
RECORDS COVER
7 YEARS
since Nov 2010
INSPECTION HISTORY
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
NOV 152017FAILED4 violations1 CRITICALDETAILS
NOV 15
2017
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
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
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, COOLERS AND FREEZERS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REMOVE ALL FOOD EQUIPMENT FROM WASHROOM AND ORGANIZE ALL STORAGE AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
OCT 132017PASSED3 violationsDETAILS
OCT 13
2017
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REMOVE RUST ON STORAGE RACKS IN WALK IN COOLER AND FREEZER, AND DEFROST DEEP FREEZER IN PREP AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENT IN TOILET ROOM AND IN SEATING AREA
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN PREP AREA.
OCT 52017FAILED13 violations3 CRITICALDETAILS
OCT 5
2017
FAILED
13 violations3 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
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)
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
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
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
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.
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
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
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST LABEL FOOD CONTAINERS IN PREP AREA, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
MUST INVERT MULTI-USE UTENSILS IN PREP AREA TO PREVENT CROSS CONTAMINATION.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REMOVE RUST ON STORAGE RACKS IN WALK IN COOLER AND FREEZER, AND DEFROST DEEP FREEZER IN PREP AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
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.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
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.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENT IN TOILET ROOM AND IN SEATING AREA.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN PREP AREA.
LINEN: CLEAN AND SOILED PROPERLY STORED
MUST STORE SOILED LINENS PROPERLY, STORE IN SANITIZER SOLUTION WHILE NOT IN USE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE CLUTTER FROM AROUND REAR EXIT DOOR, ELEVATE ITEMS 6" OFF FLOOR. ORGANIZE OR DISCARD CLUTTER TO PREVENT RODENT HARBORAGE.
OCT 112016PASS W/ CONDITIONS2 violations2 CRITICALDETAILS
OCT 11
2016
PASS W/ CONDITIONS
2 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
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)
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
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
show all 19 inspections →
MAR 182016PASSED3 violationsDETAILS
MAR 18
2016
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN/SANITIZE INTERIOR BOTTOM OF ALL REFRIGERATION UNITS OF SPILLS AND DEBRIS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS AT COOK LINE AND AT REAR UNDER SHELVING, ALONG WALLBASE AND AT CORNERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REMOVE CLUTTER UNDER PREP TABLES AND SHELVING AT REAR. ORGANIZE AND MAINTAIN AT ALL TIMES.
MAR 232015PASSED5 violationsDETAILS
MAR 23
2015
PASSED
5 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST PROPERLY LABEL BULK STORAGE CONTAINER WITH NAME. ALSO LABEL PRECOOK AND PREPARED FOOD ITEMS INSIDE COOLER WITH DATE AND NAME.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN THE EXTERIOR OF BULK STORAGE CONTAINERS AND THE INTERIOR OF COOLERS TO REMOVE SPILLS AND DEBRIS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
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.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE UNNECESSARY ITEMS UNDER AND AROUND THE 3 COMPARTMENT SINK TO PREVENT HARBORAGE.
OCT 72014FAILED3 violations1 CRITICALDETAILS
OCT 7
2014
FAILED
3 violations1 CRITICALDETAILS
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
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.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED THE FRONT CONDIMENT COOLER NOT CLEAN,INSTRUCTED TO CLEAN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED THE FLOOR NOT CLEAN UNDER THE REAR SINKS, AND REAR STORAGE UNDER BULK CONTAINER.
JAN 302014PASSED4 violationsDETAILS
JAN 30
2014
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NEED TO REMOVE FOIL AND CARDBOARD FROM REAR TABLE STORAGE SHELVES.ALSO OBSERVED RUSTY COOLER STORAGE SHELVES NEED TO REMOVE RUST.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
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.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
NEED TO CLEAN FLOOR UNDER AND AROUND WOK STATION, AND FRYER. ALSO NEED TO CLEAN REAR FLOOR DRAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
NEED TO CLEAN WALLS FRONT BEHIND WOK, AND REAR STORAGE. ALSO NEED TO CLEAN THE CEILING LIGHT SHIELDS.
MAY 312013PASSED2 violationsDETAILS
MAY 31
2013
PASSED
2 violationsDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
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.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REMOVE CLUTTER AND UNNECESSARY ARTICLES ON TOP OF WALK-IN COOLER/FREEZER, ORGANIZE AND MAINTAIN AT ALL TIMES.
SEP 142012PASSED2 violationsDETAILS
SEP 14
2012
PASSED
2 violationsDETAILS
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
HOOD FILTERS AND LIGHTSHIELDS THRU-OUT NOT CLEAN. CLEAN SAME.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION.
SEP 152011PASSED2 violationsDETAILS
SEP 15
2011
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.REPLACE THREE SCOOPS USED FOR DRY STORAGE BINS IN POOR REPAIR.
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 DEBRIS OF FLOORS UNDER DRY STORAGE.
FEB 222011FAILED2 violationsDETAILS
FEB 22
2011
FAILED
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. MUST PAINT RAW WOOD IN PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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.
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 →