Bericht zur Lebensmittelsicherheit: See Thru Chinese Restaurant, 800 N Kedzie Ave, Chicago, Il, USA.

Chicago, 60651 Illinois, United States

Report date: Jun 10, 2026
16. Food-contact surfaces: cleaned & sanitized
- comments: observed black slimy substances on interior water components of the ice maker, dripping into ice "ice is used for human consumption". Instructed management to turn off machine, remove ice and have interior of ice maker cleaned and sanitized and maintained. Priority foundation violation 7-38-005, citation issued.

23. Proper date marking and disposition
- comments: observed ready-to-eat, (tcs foods) held for more than 24 hours (cooked chicken and egg rolls etc) not date marked to indicate the date in which the food must be consumed or discarded. Instructed management to date mark all ready-to-eat, (tcs foods) held more than 24 hours. Priority foundation violation 7-38-005, citation issued.

37. Food properly labeled; original container
- comments: observed bulk containers in rear without a label. Instructed to provide the common name on all bulk containers to properly identify item(salt, sugar, flour etc).

38. Insects, rodents, & animals not present
- comments: 0bserved gap opening approx 1/4" inch at bottom of the rear exit door hallway that leads to the outside garbage dumpster. Instructed to make door tight fitting all across the bottom to prevent pest entry and maintain.

38. Insects, rodents, & animals not present
- comments: observed evidence of pest activity on the premises. Observed 2 live cockroaches on wall next to the hot water heater located inside the employee washroom. Instructed to detail clean and sanitize and remove all evidence of pest activity from all affected areas. Additional pest control service is needed to eliminate the pest activity. Priority foundation violation 7-38-020(a),citation issued.

41. Wiping cloths: properly used & stored
- comments: instructed to properly store all washcloths in a sanitizing solution especially when not in use.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed frozen meats stored in plastic grocery bags in the walk-in freezer. Instructed to use only food grade storage bags or containers.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: instructed to transfer food products from an open original can container into food grade container for proper food storage and maintain.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed chipped paint and rust on the wire storage racks in the walk-in cooler. Instructed to remove chipped paint and rust and repaint or replace the shelves.

49. Non-food/food contact surfaces clean
- comments: instructed to clean the following equipment and maintain: prep tables (tops and bottoms), rollling utility carts,bottom interior surfaces of deep fryers and other cooking equipment, under grills and shelves inside of refrigeration units.

55. Physical facilities installed, maintained & clean
- comments: observed food debris and spills on the floors and surfaces throughout the kitchen prep area. Instructed to detail clean under all shelving units, under and around 3-compartment sink,cooking wok station,underneath the prep tables and all cooking equipments to remove spills, food debris, and dirt buildup. Instructed to detail clean and maintain at all times.

55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and organize washroom and rear hallway and remove unnecessary articles due to potential pest harborage and elevate mops, brooms cleaning equipments off the floor at least 6" inches to facilitate cleaning.

56. Adequate ventilation & lighting; designated areas used
- comments: instructed to detail clean the kitchen exhaust hood/filters to remove accumulation of grease build-up and maintain.

57. All food employees have food handler training
- comments: observed several food handling employees with expired food handler certificates. Instructed to show proof of training for all food handling employees and maintain.

Source: chicago.gov