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Business Info

Restaurant: Shan Food
Address: 5060 N Sheridan Rd, Chicago, IL 60640
Type: Restaurant
Total inspections: 8
Last inspection: Nov 23, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All cold food shall be stored at a temperature of 40F or less.//OBSERVED SHAMI KABAB #44,128.9F/BEEF ROLL #41,128.9F IN FRONT WARMER FRONTIER CHICKEN IN CONTANERS #24,49.5F REACH IN COOLER IN KITHEN AREA MGMT VOLUNTEERED TO PROPERLY DISGUARD FOOD INTO GARBARGE $295.00 CDI
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.//PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 5/26/2009 REPORT # 26752(32,35,)
All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS/NAMES EXP. DATES NAMES OF FOOD ITEM,INGREDENTS,NAME OF CO. ADDRESS OR PHONE # ON PREPACKAGE ITEMS
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//INVERT ALL POTS & PANS IN PREP AREA,STORAGE OFF FLOOR,MUST REMOVE ALL UTENSILS (POTS & PANS TO LARGE TO SUBMERGE IN SINK TO PROPERLY WASH RINSE ,SANITIZE OR REPLACE 3COMP. SINK,PROPERLY STORE ALL SINGLE SERVICE UTENSIS ON PREMISES
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//NEED LIDES FOR ALL GARBAGE CANS ON PREMISE,REPLACE RUSTY SHELVES IN COOLER & DRY STORAGE IN REAR PREP AREA
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK, EQUIPMENT NEED DETAIL CLEANING,MUST STORE ALL STOCK 6' OFF FLOOR WHEN IN STORAGE
The walls and ceilings shall be in good repair and easily cleaned.//STAIN CEILING TILE & IN POOR REPAIR//SEE#29
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.//NEED THERMOMETERS ALL COOLER UNITS
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 HOT WATER HANDLE ON UTILITY SINK LEAKING WASTE WATER PIP UNDER UTILITY SINK

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.//NEED REFRIGERATION THERMOMETERS IN ALL UNITS/SEE # 29
The walls and ceilings shall be in good repair and easily cleaned.//MUST REPLACE ALL STAIN CEILING TILE IN RESRROOM MEN & WOMEN ,STORAGE ROOM./REPAIR WALL BEHIND TOILET IN MEN RESTROOM NORTH SIDE AREA.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK & EQUIPMENT NEED CLEANING MUST STORE ALL STOCK 6' OFF FLOOR WHEN IN STORAGE.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//NEED LIGHT SHIELD ON LIGHT IN REACH IN COOLER IN KITCHEN AREA FRONT OF COOKING RANGE
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//OBSERVED FRONT DOOR WITH GAP AT BOTTOM OF DOOR MEASURED AT 1/2' AT BOTTOM OF DOOR CENTER OF TWO DOORS
All cold food shall be stored at a temperature of 40F or less.//OBSERVED RAW EGGS 20 DOZ.,COOKED CHICKEN KABAB,CHICKEN BOTI IN REACH IN COOLER AT 45.5F-48.0F,MGMT VOLUNTERED TO PROPERLY DISCARD FOOD ITEMPS $200,50LBS
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST REPLACE RUSTY FAN COVER IN REACH IN COOLER IN KITCHEN AREA FRONT OF STOVE,RUSTY DRY STORAGE BOTTOM SHELVES INPREP AREA,RUSTY FRAM DRY STORAGE IN FRONT OF WALK IN COOLER OR PAINT/REPLACE STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA./NEED SNEEZ GUARDS ON SIDES OF STEAM TABLES & SALAD BAR TABLE IN DINNING AREA NOT SET UP /NEED STOPPERS FOR 3COMP.SINK .
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS DRY STORAGE INTERIOR EXTERIOR OF EQUIPMENT NEED DETAIL CLEANING.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//SEE #29/MUST PROPERLY STORE ALL SINGLE SERVICE UTENSILS IN FRONT PREP AREA/INVERT ALL POTS,PANS,PLACES IN KITCHEN AREA POTS TO LARGE TO PROPERLT WASH RINSE SANITIZE IN SINKS.
All food not stored in the original container shall be stored in properly labeled containers.NEED NAMES, DATES,ON ALL FOOD ITEMS IN STORAGE & ON DISPLAY,EXP.DATES,CO NAME, ADDRESSON PREPACKEGES ON DISPLAY.
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.//PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 44-28-2010,REPORT #80286 #32,34,40

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//VIOLATION REMAINING SEE REPORT #391346
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//ABATED
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.//ABATED
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.//ABATED
All food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT #391346
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//VIOLATION REMAINING SEE REPORT #391346
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAINING SEE REPORT #391346
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING SEE REPORT #391346
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING SEE REPORT #391346
The walls and ceilings shall be in good repair and easily cleaned.//VIOLATION REMAINING SEE REPORT #391

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLER AND HANDLING FOOD READY TO EAT, TOUCHING NON-FOOD CONTACT SURFACES, SUCH AS GARBAGE CANS, AAND KITCHEN EQUIPMENT, THEN GOING BACK TO TOUCHING READY TO EAT FOOD, WITHOUT WASHING HANDS.ALSO THE WAITER WAS SETTING UP DISHES FOR COSTUMERS AND SERVE THEM,REMOVE DIRTY DISHES FROM TABLE AND WITHOUT WASHING HANDS TOUCHING READY TO EAT FOOD(BREAD,SALAD ETC). HAND WASHING PROCEDURE WAS EXPLAINED.CRITICAL VIOLATION:7-38-010(A)-HOOOO74486-13
All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE.OBSEVED FOOD RAW AND COOKED STORED INSIDE THE GROCERY BAGS.PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.ALSO FOOD STACKED ON TOP EACHOTHER NOT COVERD.OBSERVED FOOD(HOME MADE YOGURT) HAVING OTHER FOOD PARTICLES ON IT.INSTRUCTED TO COVER ALL FOOD.SERIOUS VIOLATION:7-38-005(A) HOOOO74486-13
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN COOKING EQUIPMENT,INTERIOR AND EXTERIOR(GREASE BUILD-UP.REMOVE EXCESS ICE BUILD-UP FROM CHEST FREEZER AND REACH-IN FREEZER, IN DINING AREA AND KITCHEN.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED SERVING SPOON STORED INSIDE THE CONTAINERS OF COOKED FOOD.MUST REMOVE IT. REPLACE BROKEN RUBBER GASKET AT REACH-IN COOLER,ALSO PROVIDE HANDLE FOR THE SAME UNIT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOOR THROGHOUT THE PREMISE SPECIALLY UNDER AND AROUND COOKING EQUIPMENT,ALONG BASEBOARD WALL AND CORNER.MUST CLEAN UNDER THE 3 COMPARTMENT SINK.(EXCESS GREASE AND FOOD DEBRIS).
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETER FOR COOLERS AND FREEZERS.

MUST PROVIDE CLEAN CONTAINER FOR ICE MACHINE ICE SCOOP.
THE FOLLOWING NOT CLEAN- OBSERVED GREASE BUILD UP ON VENTILATION HOOD FILTERS AND HOOD SPRINKLERS AND DUST BUILD UP ON PREP COOLERS CONDENSERS. MUST CLEAN AND MAINTAIN EQUIPMENT.
PLASTIC FLOORBASE PEELING FROM WALL AT REAR PREP ADJACENT TO EMPLOYEES WASHROOM. MUST REATTACH/SEAL GAP BETWEEN FLOORBASE AND WALL.
OBSERVED WATER STAINED CEILING TILES ABOVE REAR PREP AREA. MUST REPLACE DAMAGED CEILING TILES.

OBSERVED OVER 10 LIVE ROACHES IN PREP AREA ON WALLS AND INSIDE CRACKS/CREVICES ADJACENT TO POT WASH 3-COMPARTMENT SINK AND ON WALLS AT WEST WALL. MUST ELIMINATE ALL PEST ACTIVITY BY DATE OF REINSPECTION (11/22/12).
FOODS NOT LABELED OR DATED INSIDE WALK IN COOLER. MUST LABEL AND DATE FOODS (FIRST IN FIRST OUT).
OBSERVED LARGE ICE BLOCK BUILD UP ON CONDENSER OF WALK IN COOLER. MUST REMOVE ICE BUILD UP ALSO MUST PROVIDE 3 STOPPERS FOR POT WASH 3-COMPARTMENT SINK.
OBSERVED FOOD BUILD UP ON EXTERIOR OF ALL SHELVES/SINKS IN PREP AND DISHWASH AREA. MUST CLEAN ALL UNCLEAN EQUIPMENT AND MAINTAIN.
OBSERVED HOLES/GAPS IN FLOOR AT FLOORBASE UNDER POT WASH 3-COMPARTMENT SINK. MUST SEAL ALL HOLES AND GAPS IN FLOOR.
MUST SEAL ALL CRACKS/CREVICES IN WALLS THROUGHOUT PREP AREAS AND DISHWASH AREA ALSO MUST REATTACH ALL LOOSE WALL PANELS AT PREP AND DISHWASH AREA.

CORRECTED
CORRECTED
OBSERVED LARGE ICE BLOCK BUILD UP ON CONDENSER OF WALK IN COOLER. MUST REMOVE ICE BUILD UP ALSO MUST PROVIDE 3 STOPPERS FOR POT WASH 3-COMPARTMENT SINK.
OBSERVED FOOD BUILD UP ON EXTERIOR OF ALL SHELVES/SINKS IN PREP AND DISHWASH AREA. MUST CLEAN ALL UNCLEAN EQUIPMENT AND MAINTAIN
MUST SEAL ALL CRACKS/CREVICES IN WALLS THROUGHOUT PREP AREAS AND DISHWASH AREA ALSO MUST REATTACH ALL LOOSE WALL PANELS AT PREP AND DISHWASH AREA.
CORRECTED

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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