OK RESTAURANTS.

Chicago Health Dept

2222-2224 S ARCHER AVE · CHINATOWN, CHICAGO

Last inspected 2013.

5 inspections on record since 2010 · Last inspected Feb 2013.

Last inspected Feb 2013. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

FEB 2013

INSPECTION HISTORY

FEB 8

2013

PASS W/ CONDITIONS 8 violations

Serious Food Temperature

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD NOT PROTECTED DURING PREPARATION-FOUND A LARGE POT OF SHRIMPS THAWING IN THE MOP SINK. INSTRUCTED TO USE PREP SINKS FOR PROPER THAWING OF FOODS. ITEMS WERE REMOVED AND PLACED INTO A SEPARATE PAN FOR FURTHER THAWING/WASHING. SERIOUS VIOLATION 7-38-005(A)

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST DATE/LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN COOKED/PREPARED, REMOVED FROM ITS ORIGINAL PACKAGED, ETC.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REPLACE RUSTY PREP RACKS AND TABLES IN PREP AREA.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REPLACE ALL CUTTING BOARDS WITH DEEP DARK GROOVES.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF DEEP FRYERS AND STOVE, RACKS IN WALK IN COOLER, FAN COVERS IN WALK IN COOLER AND INTERIOR OF COOLERS.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT AND INSIDE OF WALK IN COOLER/FREEZER. KEEP FLOORS DRY.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST ELEVATE ALL FOOD ITEMS IN THE WALK IN FREEZER ATLEAST 6" OFF THE FLOOR.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST FIX THE LEAK AT THE PIPE UNDER THE 1 COMP. SINK NEXT TO THE DISH MACHINE IN THE PREP AREA.

OCT 29

2012

PASS 3 violations

Minor Sanitation

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Inspector Comments: FOUND FOOD CONTAINERS NOT STORE PROPERLY.(MUST STORE INVERTED)

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Inspector Comments: FOUND RUST SHELVING UNITS INSIDE WALK IN COOLER.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Inspector Comments: FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS.

SEP 27

2012

PASS W/ CONDITIONS 4 violations 1 CRITICAL

Critical Chemical Safety

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

FOUND NO SHELLFISH TAGS IN PLACE FOR CLAMS. FOUND 29 CLAMS INSIDE WALK IN COOLER ON TRAYS WITH NO SHELLFISH TAGS IN PLACE. ALSO, OWNER PROVIDED 1 SHELLFISH TAG AT END OF INSPECTION. LAST, OWNER CURRENTLY NOT KEEPING TAGS FOR A PERIOD OF 90 DAYS. CITATION ISSUED. 29 LIVE CLAMS DISPOSED. VALUE AT $40.00

Minor Sanitation

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

FOUND FOOD CONTAINERS NOT STORE PROPERLY.(MUST STORE INVERTED)

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND RUST SHELVING UNITS INSIDE WALK IN COOLER.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS.

NOV 12

2010

PASS · 0 violations

NOV 9

2010

FAIL 7 violations 1 CRITICAL

Critical Food Temperature

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND LOW TEMPERATURE DISH MACHINE NOT SANITIZING AFTER RUNNNING SEVERAL CYCLES. FOUND 0PPM CHLORINE READING. INSTRUCTED TO PROVIDE PROPER CHLORINE SANITIZING CONCENTRATION. CRITICAL 7-38-030 ISSUED.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE RUST DEPOSITS FROM INTERIOR SIDES OF ONE COMPARTMENT SINK, REMOVE RUST BUILDUP AT SIDE OF VENTILATION HOOD, REMOVE PLASTIC LINING FROM PREP AND STORAGE WALLS. PROVIDE RACKS/SHELVES INSIDE WALK-IN COOLER AND FOR DRY FOOD STORAGE ITEMS. PAINT RAW WOOD SURFACES UNDER WASHBOWLS IN TOILET ROOMS AND UNDER FRONT PREP COUNTERS.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT, ONE COMPARTMENT SINK, THREE COMPARTMENT SINK, UNDER AROUND DISH MACHINE.

Minor Sanitation

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. DETAIL CLEAN FLOORS THROUGHOUT PREP AND STORAGE AREAS. REGROUT FLOOR TILES AT UTILITY SINK, AROUND REAR EXIT DOORS, AND BY COOKING EQUIPMENT/HAND SINK. CLEAN FLOOR DRAINS.

Minor Sanitation

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. SEAL CEILING AND WALL JUNCTIONS ABOVE THREE COMPARTMENT SINK IN KITCHEN, SEAL CRACKS/CREVICES ALONG WALL BASE IN DINING AREA, STORAGE AREA, AND AS NEEDED AT WALL BASE IN KITCHEN.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKS AT HOT WATER HANDLE AT THREE COMPARTMENT SINK.

Minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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. REMOVE LEAVES, DEBRIS, UNUSED ITEMS FROM OUTSIDE STORAGE AREA, REMOVE UNUSED MIXER, AND PROPERLY STORE MOP HEADS INVERTED WHILE DRYING.

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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