RestaurantLicence 1769428

China City

6940 S Ashland Ave, Chicago 60636

Latest verdictFailOct 2, 2026 · 11 days ago

Inspections30since Jan 19, 2010

Fail rate20.0%6 of 30 verdictscitywide 22.4% · below average

City risk ratingHigh riskWhat this kind of business could do if it went wrong — not a grade it earned.

Read the pairs, not the count. A failure is normally followed within days by a re-inspection, and that re-inspection is a second row here. On the timeline below they sit almost on top of each other — one bad day, two marks.

The whole record

Pass63%
Conditional17%
Fail20%

30 inspections from 2010 to 2026 · hover a mark

201020132016201920222025

FailOct 2, 2026CanvassRisk 1 (High)
1. 38
  Insects, rodents, & animals not present
  Found live cockroaches in rear storage room around water heater, instructed to eliminate insects activity, pest control service is recommended. Priority foundation violation 7-38-020 (a).
2. 49
  Non-food/food contact surfaces clean
  Shelves through out facility and in walk-in cooler not clean, food debris and dirt noted, instructed to clean and maintain.
PassDec 16, 2025ComplaintRisk 1 (High)
1. 37
  Food properly labeled; original container
  Observed food storage containers without proper labels on the outside; instructed to label bulk food storage containers with name of product on the container.
2. 41
  Wiping cloths: properly used & stored
  Observed wiping cloths on prep table and not stored in a sanitizing solution as required; must store soiled wiping cloths in a sanitizing solution when not in use on cutting boards and prep tables.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed plastic grocery bags used for food storage in walk in freezer must provide food grade bags for food storage.
4. 49
  Non-food/food contact surfaces clean
  Observed area around woks at wok station in need of cleaning; instructed to clean. Instructed to clean shelves inside of walk-in cooler and clean prep tables. Instructed to clean the exterior of the bulk storage containers on the rear storage shelf and maintain.
5. 55
  Physical facilities installed, maintained & clean
  Instructed to clean the floors around under and behind kitchen equipment to remove dirt and other matter: wok station, under prep coolers, under shelves and sinks.
6. 56
  Adequate ventilation & lighting; designated areas used
  Observed some burnt out light bulbs in prep area; instructed to replace bulbs where needed.
PassMar 31, 2025CanvassRisk 1 (High)
1. 37
  Food properly labeled; original container
  Must label food storage containers when food is not in original package.
2. 39
  Contamination prevented during food preparation, storage & display
  Must elevate buckets of food from floor in walk in cooler and store properly.
3. 41
  Wiping cloths: properly used & stored
  Must store soiled wiping cloths in a sanitizing solution when not in use on cutting boards and prep tables.
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Must remove paper lined on overhead shelving units above prep coolers,foiled & cardboardon stove.must remove rust from lower shelf of prep table next to 1- compartment sink.must eliminate crates used for food storage in dry food storage area and provide adequate shelving units.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed plastic grocery bags used for food storage in walk in freezer must provide food grade bags for food storage.
6. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Must repair or replace damaged interior door panel of fruit freezer and worn door gasket on walk in cooler.
7. 49
  Non-food/food contact surfaces clean
  Must clean grease and food debris build up from pipes of cooking equipment,wok station faucets,faucet handles at hand sink in front prep area ,walk in cooler- shelving units,exterior of food storage containers,fryer cabinets .
8. 54
  Garbage & refuse properly disposed; facilities maintained
  Observed buckets being used for trash must provide proper receptacles for trash.
9. 55
  Physical facilities installed, maintained & clean
  Must grout floors near cooking equipment,dish washing area,hot water tank and where needed.must repair or replace loose sheet metal wall panels at cooking equipment .
10. 55
  Physical facilities installed, maintained & clean
  Must clean excessive grease build up on wall behind stove and cooking equipment.
11. 55
  Physical facilities installed, maintained & clean
  Must provide a hooking system to hang up wet mops.
12. 56
  Adequate ventilation & lighting; designated areas used
  Must clean excessive grease build up on filters and hood at cooking equipment.
13. +1 more
PassApr 3, 2024Complaint Re-InspectionRisk 1 (High)
1. 6
  Proper eating, tasting, drinking, or tobacco use
  2-401.11 : observed male food handler drinking from an open cup on prep line must provide a lid with a straw to consume drinks.
2. 49
  Non-food/food contact surfaces clean
  4-601.11(c) : must clean grease and food debris build up from pipes of cooking equipment,wok station faucets,faucet handles at hand sink in front prep area,walk in cooler- shelving units .
3. 54
  Garbage & refuse properly disposed; facilities maintained
  5-501.113(a) : observed buckets being used for trash must provide proper receptacles for trash.
FailMar 27, 2024ComplaintRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Observed no signed employees health policies for employees must provide and maintain.(priority foundation 7-38-010)(citation issued)
2. 6
  Proper eating, tasting, drinking, or tobacco use
  Observed male food handler drinking from an open cup on prep line must provide a lid with a straw to consume drinks.
3. 8
  Hands clean & properly washed
  Observed male food handler washing hands at 3- compartment sink instructed to wash hands at designated hand washing sinks only.manager had employee to wash hands at hand sink at this time.(priority foundation 7-38-010)(cos)(citation issued)
4. 16
  Food-contact surfaces: cleaned & sanitized
  Observed male employee sanitizing at 0.0 ppm's at 3- compartment sink.observed him squirt soap onto cutting baord and knife,used a scrubber to wash surface of equipment and rinsed under running water and used cutting board to cut meat on without properly sanitizing multi-use utensils at sink.instructed on how to set up sink properly.(priority 7-38-025)(citation issued)(cos)
5. 38
  Insects, rodents, & animals not present
  Observed evidence of appx. 20 or more mice droppings on floor under shelving unit in front area and in rear next to and under hot water tank also a dead mouse on floor under front pop cooler.must remove dead mouse and droppings clean and sanitize areas.recommended to have a pest control operator to service premises on or after 3/27/24.(priority foundation 7-38-020(a)(citation issued)
6. 40
  Personal cleanliness
  Observed soiled aprons worn by food handlers must provide clean aprons.
7. 41
  Wiping cloths: properly used & stored
  Must store soiled wiping cloths in a sanitizing solution when not in use on cutting boards and prep tables.
8. 45
  Single-use/single-service articles: properly stored & used
  Must store plastic wear with handles in upright position.
9. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed plastic grocery bags used for food storage in walk in freezer must provide food grade bags for food storage.
10. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Must remove paper lined on overhead shelving units above prep coolers,foiled on stove.must remove rust from lower shelf of prep table next to 1- compartment sink.must eliminate crates used for food storage in dry food storage area and provide adequate shelving units.
11. 49
  Non-food/food contact surfaces clean
  Must clean grease and food debris build up from pipes of cooking equipment,wok station faucets,faucet handles at hand sink in front prep area,walk in cooler- shelving units .
12. 54
  Garbage & refuse properly disposed; facilities maintained
  Observed buckets and boxes being used for trash must provide proper receptacles for trash.
13. +5 more
PassApr 19, 2023Short Form ComplaintRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  Must clean the interior shelving of the walk in cooler to remove debris
2. 55
  Physical facilities installed, maintained & clean
  Observed a few missing ceiling tiles in the prep area and wash room. Must replace and maintain.
3. 55
  Physical facilities installed, maintained & clean
  Floors need detail cleaning underneath the cooking equipment and inside the walk in cooler to remove spills,debris and/or grease.
4. 56
  Adequate ventilation & lighting; designated areas used
  Observed the hood, filters and vent cover with grease and debris build up. Must detail clean and maintain.
PassMar 14, 2023CanvassRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  Must clean the interior shelving of the walk in cooler to remove debris.
2. 55
  Physical facilities installed, maintained & clean
  Floors need detail cleaning underneath the cooking equipment and inside the walk in cooler to remove spills,debris and/or grease.
3. 55
  Physical facilities installed, maintained & clean
  Observed a few missing ceiling tiles in the prep area and wash room. Must replace and maintain.
4. 56
  Adequate ventilation & lighting; designated areas used
  Observed the hood, filters and vent cover with grease and debris build up. Must detail clean and maintain.
PassMar 4, 2022CanvassRisk 1 (High)
1. 41
  Wiping cloths: properly used & stored
  Observed soiled wiping cloths stored on prep tables. Instructed manager to store wiping cloths in sanitizing solution between uses.
2. 55
  Physical facilities installed, maintained & clean
  Observed soiled and stained ceiling and wall tiles in prep area. Instructed manager to replace and maintain.
3. 57
  All food employees have food handler training
  Observed no food handler training available. Instructed manager to provide.
4. 58
  Allergen training as required
  Observed no allergen training available. All certified managers must provide allergen training.
ConditionalApr 16, 2021CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Pic unable to provide employee health policy for employees health. Instructed to provide. Priority foundation.
2. 49
  Non-food/food contact surfaces clean
  Wok station, rice cooker and steam table not clean, debris. Instd to clean and maintain.
ConditionalAug 6, 2020CanvassRisk 1 (High)
1. 37
  Food properly labeled; original container
  Instructed manager to date all precooked food items inside the walk in cooler.
2. 51
  Plumbing installed; proper backflow devices
  Observed the front hand sink with a slow drain. Must repair and maintain.
3. 55
  Physical facilities installed, maintained & clean
  Floors need cleaning inside the walk in cooler and freezer, also clean floor in the dry storage area and under cooking equipment.
4. 56
  Adequate ventilation & lighting; designated areas used
  Must provide better lighting over dishwashing/dry storage area. Also must replace burnt out light inside the walk in freezer.
5. 56
  Adequate ventilation & lighting; designated areas used
  Must clean the filter above the cooking equipment to remove grease and dust.
6. 58
  Allergen training as required
  See violation #60
7. 60
  Previous core violation corrected
  Previous core violation (58) allergen training not corrected from report #2345929 date 11-19-19. Instructed manager that all city certified manager must provide and maintain allergen training. Priority foundation citation issued #7-42-090.
PassNov 26, 2019Canvass Re-InspectionRisk 1 (High)
1. 58
  Allergen training as required
  No allergen training certificates on site at time of inspection. All city of Chicago food service managers shall obtain allergen training and maintain
FailNov 19, 2019CanvassRisk 1 (High)
1. 5
  Procedures for responding to vomiting and diarrheal events
  No procedure or supplies for responding to vomiting and diarrheal events. Instd to provide and maintain. Priority foundation violation 7-38-005
2. 38
  Insects, rodents, & animals not present
  Observed approximately 25 mice droppings in the toilet room and under the front service counter. Premises shall be maintained free of rodents and pests. Priority foundation violation 7-38-020(a)
3. 58
  Allergen training as required
  No allergen training certificates on site at time of inspection. All city of Chicago food service managers shall obtain allergen training and maintain
4. 60
  Previous core violation corrected
  Continued non compliance for violation 41 wiping cloths improperly stored. Instd to store properly in sanitizing solution, violation 49 wok station, rice cooker and steam table not clean, debris instd to clean and maintain and violation 55 floor under cooking line along wall base not clean, debris/grease. Instd to clean and maintain. Core violations not corrected in the time frame specified on the inspection are classified as a priority foundation violation 7-42-090
ConditionalAug 16, 2018ComplaintRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  2-102(n) no employee health policy in place. Instd to provide and maintain same. Priority foundation 7-38-012(a).
2. 5
  Procedures for responding to vomiting and diarrheal events
  2-501.11a no procedure for responding to vomiting and diarrheal events. Instd to provide and maintain. Priority foundation violation 7-38-005
3. 23
  Proper date marking and disposition
  3.501.17(a) variety of foods not properly labeled, dated (cooked eggsrolls, crab ragoons, etc.) food prepared and held for more than 24 hours shall be clearly markedto indicate the day or date by which food shal be sold or discarded for a maximum of 7 days. Priority foundation violation 7-38-005.
4. 41
  Wiping cloths: properly used & stored
  3-304.14(b 1-2) wiping cloths improperly stored. Instd to store properly in sanitizing solution.
5. 49
  Non-food/food contact surfaces clean
  4-601.11(c)- wok station, rice cooker and steam table not clean, debris. Instd to clean and maintain.
6. 55
  Physical facilities installed, maintained & clean
  6-501.12(a) floor under cooking line along wall base not clean, debris/grease. Instd to clean and maintain.
PassJun 15, 2018Complaint Re-InspectionRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed bulk containers and bottom of prep tables covered with food and debris, instructed manager to clean and maintain all food and non-food contact surfaces and equipment.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed deep grooves and cracks in floor tiles in prep and storage areas. Instructed manager to grout all loose and damaged floor tiles as needed throughout prep and storage areas. Observed food debris on floors under cooking equipment, prep tables, and coolers. Instructed manager to clean floors and maintain.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed accumulated grease on interior of ventilation hood, instructed manager to clean and maintain.
4. 37
  Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
  Observed employee purses and shoes in front counter, prep and storage areas. Instructed to remove and provide separate area for employee belongings.
5. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  Observed soiled wash cloths stored on prep table, instructed manager to properly store wash cloths in sanitizing solution at the required ppm. Observed ice scoop laying on ice inside chest freezer, instructed manager to properly store ice scoop handle to prevent bare hand contact.
6. 45
  Food handler requirements met
  Observed employees with no food handler training on site. Instructed manager to provide idph food handler training for all employees.
ConditionalJun 1, 2018ComplaintRisk 1 (High)
1. 2
  Facilities to maintain proper temperature
  Observed prep cooler not maintaining proper temperature 57.7f instructed manager to repair. Prep cooler must maintain 40f or below. Prep cooler is tagged held for inspection and must not be used until reinspected by Chicago department of health. Critical violation 7-38-005a
2. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Observed raw shrimp 52.3f, raw beef 52.5f, raw chicken 50.2f, cooked shrimp 52.1f, cooked pork 50.6f, cooked ham 51.9f displayed for service and stored in prep cooler at improper temperature. Instructed manager to discard approximately 20lbs and $40 of food. All potentially hazardous food must maintain 40f or below during storage, preparation, display, and service. Critical violation 7-38-005a
3. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed door gaskets taped on left door of prep coolr, instructed manager repair damaged gasket on prep cooler door. Observed two containers of lard stored on milk crates in rear storage area. Instructed manager to remove milk crates and provide adequate shelving in rear storage area.
4. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed accumulated dust buildup on rear compressor of prep cooler and bulk containers and bottom of prep tables covered with food and debris, instructed manager to clean and maintain all food and non-food contact surfaces and equipment.
5. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed deep grooves and cracks in floor tiles in prep and storage areas. Instructed manager to grout all loose and damaged floor tiles as needed throughout prep and storage areas. Observed food debris on floors under cooking equipment, prep tables, and coolers. Instructed manager to clean floors and maintain.
6. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed accumulated grease on interior of ventilation hood, instructed manager to clean and maintain.
7. 37
  Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
  Observed employee purses and shoes in front counter, prep and storage areas. Instructed manager to remove and provide separate area for employee belongings.
8. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  Observed soiled wash cloths stored on prep table, instructed manager to properly store wash cloths in sanitizing solution at the required ppm. Observed ice scoop laying on ice inside chest freezer, instructed manager to properly store ice scoop handle to prevent bare hand contact.
9. 45
  Food handler requirements met
  Observed employees with no food handler training on site. Instructed manager to provide idph food handler training for all employees.
PassMar 28, 2017Canvass Re-InspectionRisk 1 (High)
FailMar 20, 2017CanvassRisk 1 (High)
1. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Found 4 flats of eggs sitting out at improper temperature of 72.1f and 2 large bus pans of cooked chicken at an improper temperature of 78f. All cooked foods being cooled must be placed in shallow containers and cooled to a required internal temperature of 40 degrees or below(140f to 70f in 2hours and from 70f to 40f in 2 hours). All cold potentially hazardous foods(eggs) must kept in the cooler and held at 40 degrees or below until cooked. All products found at improper temperatures discarded. Critical violation 7-38-005(a).
2. 22
  Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock
  Must provide a chemical test kit required to verify required chemical concentration during the sanitization process after washing and rinsing all multi-use equipment. Serious violation 7-38-030
3. 29
  Previous minor violation(s) corrected 7-42-090
  The following previous minor violations noted 1-5-16 on report# 1609302 not corrected:-32-observed frozen meats and fruits stored in plastic grocery bags in the walk-in freezer. Management instructed to use only food grade storage bags. Observed a food storage container with a hole in the side of it. Management instructed to discard and maintain all food storage containers so that they are smooth and easily cleanable.-33-detail clean the ventilation hood and filters with excess grease on them, food storage containers, prep tables, shelf above the 3 compartment sink.-34-remove the cardboard from the floor of the walk-in cooler.-37-repair the self-closing door device attached to the washroom door so that the washroom door closes by itself. Non compliant violation -seriois 7-42-090.
4. 30
  Food in original container, properly labeled: customer advisory posted as needed
  All bulk food items stored out of original containers must be labeled. All cooked and/or prepared foods stoed out of original containers stored for more than 24 hours must be labeled and dated.
5. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must clean the storage racks and shelves inside the walk-in cooler, all sinks, all prep tables and shelves in food prep area, and all other unclean surfaces throughout.
6. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Clean, paint or replace all heavily stained ceiling tiles throughout all areas. Repair walls above the baseboards inside employee wasdhroom.
7. 42
  Appropriate method of handling of food (ice) hair restraints and clean apparel worn
  All employees handling uncovered foods must wear hair restraints.
PassJan 7, 2016Canvass Re-InspectionRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed frozen meats and fruits stored in plastic grocery bags in the walk-in freezer. Management instructed to use only food grade storage bags. Observed a food storage container with a hole in the side of it. Management instructed to discard and maintain all food storage containers so that they are smooth and easily cleanable.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Detail clean the ventilation hood and filters with excess grease on them, food storage containers, prep tables, shelf above the 3 compartment sink.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Remove the cardboard from the floor of the walk-in cooler.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Clean the walls of the food prep area.
5. 37
  Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
  Repair the self-closing door device attached to the washroom door so that the washroom door closes by itself.
FailJan 5, 2016CanvassRisk 1 (High)
1. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Observed potentially hazardous foods at improper temperatures inside of the reach-in cooler next to the steam table. Observed chicken at 46.9f, egg rolls at 48.3f, crab rangoon at 48.2f. Also, observed a container of cooked rice on top of the steam table at 55.8f. Management voluntarily discarded approximately 40# of food worth $100. Critical violation 7-38-005a.
2. 11
  Adequate number, convenient, accessible, designed, and maintained
  Observed the rear exposed handwashing sink improperly maintained. No cold water was available at the handwashing sink. Management instructed to provide both hot and cold running water at the handwashing sink. Must repair and maintain. Critical violation 7-38-030.
3. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed frozen meats and fruits stored in plastic grocery bags in the walk-in freezer. Management instructed to use only food grade storage bags. Observed a food storage container with a hole in the side of it. Management instructed to discard and maintain all food storage containers so that they are smooth and easily cleanable.
4. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Detail clean the ventilation hood and filters with excess grease on them, food storage containers, prep tables, shelf above the 3 compartment sink.
5. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Remove the cardboard from the floor of the walk-in cooler.
6. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Clean the walls of the food prep area.
7. 37
  Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
  Repair the self-closing door device attached to the washroom door so that the washroom door closes by itself.
PassJul 7, 2015Complaint Re-InspectionRisk 1 (High)
1. 45
  Food handler requirements met
  Food handler requirements not met. Instd to provide proper logs, records.
FailJun 30, 2015ComplaintRisk 1 (High)
1. 18
  No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
  Observed live flying insects (over 20) in front of prep area , on walls and in toilet room. Alos 2 live cockroaches crawling on storage shelf. Instd to eliminate all insects.clean and sanitize all affected areas. Citation issued 7-38-020 serious.
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Cardboard lining on walls behind blenders and on bottom shelving of prep tables. Instd to remove all cardboard so as surfaces to be smooth, even easily cleanable surface. Grocery bags being used to store food. Instdt to use proper food grade containers.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floor drains through out not clean. Clean same and maintain.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Interior of hood and filters with excessive grease accumulation. Clean same and maintain. Walls through out not clean, splashed with debris. Clean same and maintain.
5. 45
  Food handler requirements met
  Food handler requirements not met. Instd to provide proper logs, records.
PassMar 27, 2014Short Form ComplaintRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  The bulk food storage containers in rear must be labeled
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must clean hooded area above cooking equipment to remove grease. Clean bottoms of fryers to remove grease, clean exterior of cooking equipment where needed and clean interior of prep cooler at bottom. Also clean exterior of bulk storage containers and table where containers are stored.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Clean walls underneath 3- compartment sink and behind cooking equipment
PassJan 14, 2014CanvassRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  The bulk food storage containers in rear must be labeled.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must clean hooded area above cooking equipment to remove grease. Clean bottoms of fryers to remove grease, clean exterior of cooking equipment where needed and clean interior of prep cooler at bottom. Also clean exterior of bulk storage containers and table where containers are stored.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors need cleaning under all cooking equipment (grease spills
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Clean walls underneath 3 compartment sink and behind cooking equipment
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  The faucet at the front exposed hand sink has a steady stream of water when the water is off. Must repair or replace it.
ConditionalMar 11, 2013ComplaintRisk 1 (High)
1. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  13 dozen eggs in prep cooler at internal temperature ranging from 51.9 to 59.7 f. Manager volutarily denatured and disposed of eggs. Approx. Cost 14.95, approx. Wt. 10lbs. Must maintain proper temperatures at all times.critical violation,7-38-005(a).
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean interior of walk-in cooler/freezer of food spills and stains. Clean and maintain at all times.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Clean floors in prep area and at rear. Clean and maintain at all times.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Missing ceiling tiles above walk-in cooler. Must replace.
PassApr 4, 2012ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Cardboard lining on storage shelves. Instd to remove same so as surface to be smooth, even, easily cleanable surface.
2. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Interior of hood with grease build-up. Clean same.
3. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Loose cold faucet handle at rear exposed handsink. Repair same.
4. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  Wiping cloths improperly stored. Instd to store properly in sanitizing solution.
PassJan 6, 2012ComplaintRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Bulk storage containers in rear must be labeled
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Remove all boxes from storage shelves and racks throughout. All foods covered in walk-in cooler should be stored in food storage bags(no plastic grocery bags). Open cans cannot be used as storage containers (raw eggs)-voluntarily discarded. Must remove remaining contents from all open cans in walk-in cooler and store in storage containers.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean the following: storage racks in coolers and in rear, storage shelves above refrigerated prep table in food prep area, interior cabinets of deep fryers, hood & filters above cooking equipment, and storage shelves underneath front counter.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Detail clean floors along all wall bases, in corners, underneath and behind all heavy equipment.
5. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Clean walls underneath 3 compartment sink and behind cooking equipment.
6. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Provide brighter lighting in washroom.
7. 37
  Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
  Repair or replace broken self-closing device on washroom door.
PassSep 22, 2011CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  All utensils shall be thoroughly cleaned and sanitized after each usage.clean interior and exterior of coolers, shelves, cooking equipment.
2. 34
  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. Floors need cleaning under all equipment along walls and in all corners in prep area.
3. 35
  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. Replace stained ceiling tiles in washroom and dining areas. Clean walls and vents near ventilation hood (dust buildup). Replace missing tiles along walls in dining area.
PassApr 6, 2011CanvassRisk 1 (High)
1. 33
  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. Clean interior and exterior of cooking equipment, fryer cabinets, coolers, freezers, shelves
2. 34
  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. Floors need cleaning under all cooking equipment (grease spills).
3. 38
  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. Repair leaking drainpipe under 3-comp sink.
PassSep 23, 2010CanvassRisk 1 (High)
1. 32
  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. Previous violation corrected. Must clean hooded area above cooking equipment to remove grease. Clean bottoms of fryers to remove grease, clean exterior of cooking equipment where needed and clean interior of prep cooler at bottom. Also clean exterior of bulk storage containers and table where containers are stored.
2. 34
  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 under cooking equipment and three compartment sink.
3. 35
  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. Remove dust from ventilation fan in washroom. Replace stained ceiling tiles in dining area and washroom.
4. 38
  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. Observed a blue plastic tube connected to elbow of pipe under one compartment sink in rear kitchen. Instructed to remove and replace with a metal pipe.
5. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Provide internal thermometers for all coolers and freezers without them.
PassJan 19, 2010CanvassRisk 1 (High)
1. 32
  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. Remove pop crates off floor and provide shelving in walk-in cooler, prep, and storage areas for easy cleaning and pest control.
2. 35
  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. Replace missing and stained ceiling tiles in washroom and prep area. Seal loose baseboards along walls under front counter. Clean all ceiling vents and wall tiles (dust buildup), ventilation hood (grease buildup).
3. 37
  Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
  Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. Washroom door must be self- closing.

Fails sit above the line, passes below. Every inspection the city has published for this licence.

On the street

Apple Maps street-level imagery. Click to look around the block.

What it gets cited for

3514×
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
5513×
Physical facilities installed, maintained & clean
3311×
Food and non-food contact equipment utensils clean, free of abrasive detergents
3411×
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
499×
Non-food/food contact surfaces clean
379×
Food properly labeled; original container
568×
Adequate ventilation & lighting; designated areas used
328×
Food and non-food contact surfaces properly designed, constructed and maintained

Counted across every inspection on record here. A code that keeps coming back is the more telling signal.

Source

Published by the Chicago Department of Public Health as Food Inspections, updated weekly. This page shows every row the city holds under licence 1769428 — a business that changed hands may carry history from its predecessor.