Food Safety Report: Sweet Rice, 1904 N Western Ave, Chicago, Il, USA.

Chicago, 60647 Illinois, United States

Report date: Aug 26, 2025
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed hand sink in rear prep area not accessible. Basin was blocked by a cart, and in the rear prep block was blocked by a bike. Instructions were given that the sink must be accessible and maintained at all times. Priority foundation violation #7-38-030(c). Citation issued.

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed handsink in prep area and employee restroom not stocked with hand soap. Informed person in charge that hand soap must be available at handsinks at all times. Food handler obtained hand soap for hand sink during time of inspection. Priority foundation violation #7-38-030(c). Violation combined with the above violation

10. Adequate handwashing sinks properly supplied and accessible
- comments: "observed no paper towel in the hand-sink in the prep area. Informed person in charge that paper towels must be available at hand sinks at all times. Food handler obtained paper towel for hand sink during time of inspection priority foundation violation #7-38-030(c). Violation was combined with the above violation

16. Food-contact surfaces: cleaned & sanitized
- comments: observed a white panel inside the ice machine that was filled with a black mold-like substance. Instructed manager to wash, clean, sanitize, and maintain. Ice is used for human consumption. Priority foundation violation. 7-38-005. Citation issued.

16. Food-contact surfaces: cleaned & sanitized
- comments: noted low temperature dish washing machine in use is not properly sanitizing. Sanitizing strength of sanitizer (chlorine) at the time of inspection was 0 ppm. Tech on site during inspection dish machine now reading 100 ppm priority violation #7-38-025. Citation issued.

28. Toxic substances properly identified, stored, & used
- comments: observed dorm roach poison, located in dish area, at time of inspection, stored inside sprayer gallon without any markings. Informed manager that containers previously used to store poisonous or toxic chemicals/materials may not be used to store, transport, or dispense food. Priority violation # 7-38-005 citation issued.

36. Thermometers provided & accurate
- comments: observed no ambient air thermometers inside the reach in coolers and display coolers. Instructed to provide conspicuous and easily readable thermometers inside all refrigerator units to monitor the ambient air temperature of equipment properly.

38. Insects, rodents, & animals not present
- comments: observed 50 live roaches in front and rear prep, under microwaves in prep, dish, bubble tea prep, and dish storage areas. Live roaches in cracks and crevices at front & side service counter, in lower wall panel in dish washing area, on floor under hot holding unit. Recommended to have a pest control operator to service premises on or after 8/26/25. (priority 7-38-020(a)(citation issued

39. Contamination prevented during food preparation, storage & display
- comments: noted electric fly trap hanging directly above prep table in prep area behind counter. According to food code: insect control devices shall be installed so that the devices are not located over a food preparation area. Must relocate existing fly trap devices in direct violation of this rule.

41. Wiping cloths: properly used & stored
- comments: observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: observed plates and pans not inverted and on floor. Instructed to invert plates after sanitizing and air drying, onto storage racks.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed aluminum foil used as liner on food prep equipment and tables. Instructed to remove.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed torn door gasket inside of the 2 door prep coolers in front prep. Instructed to replace

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed the interior and exterior of the microwave not clean. Instructed to clean and maintain at all times.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed can opener encrusted with food debris and black sauce instrcuted to replace blade and maintain

48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed dish area 3 compartment sink and faucets encrusted in food debris, instructed to clean and maintain

49. Non-food/food contact surfaces clean
- comments: observed grease buildup on cooking equipment, walls, surrounding floors and shelving units in the kitchen/prep areas, reach in gaskets encrusted in food debris. Instructed to degrease, clean and sanitize.

49. Non-food/food contact surfaces clean
- comments: observed the lid of the deep freezer with dead roaches in need of cleaning. Instructed to clean.

49. Non-food/food contact surfaces clean
- comments: observed the interior of the all reach in coolers and walk in coolers walls and floor in need of cleaning. Instructed to detail clean.

55. Physical facilities installed, maintained & clean
- comments: observed grease buildup, food debris, and dirt on floor under cooking equipment, along walls and in all corners in prep, dish washing, storage and basement areas. Instructed manager to clean floors under all equipment, along walls and in all corners in all areas. Observed dust buildup on fan in walk-in cooler, light shields in cooking area and ceiling and wall vents in prep and storage areas. Instructed to detail clean under all shelving units, interior of prep coolers, hot-holding units, prep tables and deep fryers to remove spills, food debris, dirt buildup and/or grease. Must maintain at all times. Instructed manager to clean and maintain all fans, light shields and ceiling/wall vents.

55. Physical facilities installed, maintained & clean
- comments: observed plastic wrapped packs of meat, and other food debris and sauce bottels under cold holding units full of white and green mold-like substance, instructed to remove and dispose of meat and all food debris under cold holding units in preparation area.

55. Physical facilities installed, maintained & clean
- comments: observed handsink in front prep leaking, noted grey tape on pipe instructed to repair and maintain

55. Physical facilities installed, maintained & clean
- comments: observed facility soda/ equipment storage area with clutter instructed manager to remove all unused articles and equipment to prevent pest harborage.

56. Adequate ventilation & lighting; designated areas used
- comments: observed the ventilation hood and filters above the cooking equipment in need of cleaning. Instructed to detail clean and maintain at all times.

Source: chicago.gov