Complaint Re-Inspection
Oct 5, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 5, 2026 · Original Source
Restaurant · Chicago, IL
Peking Mandarin Restaurant
3457-3459 W Lawrence Ave
Last inspected Oct 5, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Peking Mandarin Restaurant last inspected?
- The most recent inspection on record was on Oct 5, 2026. The result listed by Chicago Department of Public Health was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 6 inspections on record, from Mar 11, 2024 to Oct 5, 2026.
- Has Peking Mandarin Restaurant ever been closed by the health department?
- No closure appears in the 6 inspection records we hold for this business. The earliest is dated Mar 11, 2024.
The Full Inspection History
6 inspectionsComplaint
Sep 23, 2026
Fail
5 recorded violations
notedCode 22Food temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 2-DOOR PREP COOLER, REFRIGERATOR AND WALK-IN COOLER. OBSERVED TOFU AT 47F, POT STICKERS AT 61F, SHRIMP AT 46F, CHICKEN AT 44F, PORK AT 45F, SQUID AT 45F, AND EGG ROLLS AT 53F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
OBSERVED THE 2-DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 46F, AND THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 47F. BOTH COOLERS WERE USED TO STORE TCS FOODS SUCH AS MEAT AND TOFU. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN BOTH COOLERS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 38Pests
Official Wording
Insects, rodents, & animals not present
Inspector’s Notes
OBSERVED EVIDENCE OF PEST ACTIVITY IN THE DISHWASHING AREA, STORAGE AREAS ON THE 1ST FLOOR AND BASEMENT. OBSERVED APPROX. 100 RAT DROPPINGS IN THE FOLLOWING AREAS: 8 DROPPINGS BENEATH THE DISHWASHING MACHINE, 2 DROPPINGS IN THE CARPETED DRY STORAGE ROOM NEXT TO THE WEST DINING ROOM, AND 90 DROPPINGS ON THE FLOOR OF THE BASEMENT BENEATH THE STAIRCASE, AROUND THE OLD HOT WATER HEATER, IN THE EMPTY STORAGE ROOM AND ON AND AROUND THE GREASE TRAP. ALSO OBSERVED APPROX. 100 MOUSE DROPPINGS ON THE FLOOR, TABLES AND STORAGE SHELVES IN THE REAR DRY STORAGE ROOM. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS THROUGHOUT THE PREMISES. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 49Cleaning and sanitizing
Official Wording
Non-food/food contact surfaces clean
Inspector’s Notes
CLEAN THE EXTERIOR OF THE GREASE TRAP.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 60Other
Official Wording
Previous core violation corrected
Inspector’s Notes
PREVIOUS CORE VIOLATIONS FROM REPORT #2617166 ON 5/8/25 NOT CORRECTED: 55 - MISSING AND WATER DAMAGED CEILING TILES IN VARIOUS AREAS THROUGHOUT THE ESTABLISHMENT. MUST REPLACE. BROKEN AND MISSING FLOOR TILES ON THE COOKS LINE. MUST REPLACE/REPAIR. FLOORS UNDER THE COOKS LINE WOKS WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN. 58 - NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE ABOVE CERTIFIED FOOD MANAGER. MUST PROVIDE FOR ALL CERTIFIED FOOD MANAGERS. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Sep 23, 2026 · Original Source
Canvass Re-Inspection
May 8, 2025
Pass
5 recorded violations
notedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
5-202.12 (B-D)--- NOTED FOODS BEING DISPENSED IN THE FRONT SERVER STATION AND COUNTER IE: HOT SOUP, COOKED RICE ETC. INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER OR REMOVE ALL FOODS TO THE KITCHEN PREP.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
3-302.12--- ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 41Cleaning and sanitizing
Official Wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s Notes
3-304.14---- ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
6-201.11--- MISSING AND WATER DAMAGED CEILING TILES IN VARIOUS AREAS THROUGHOUT THE ESTABLISHMENT. MUST REPLACE.----BROKEN AND MISSING FLOOR TILES ON THE COOKS LINE. MUST REPLACE/REPAIR.----FLOORS UNDER THE COOKS LINE WOKS WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.----MUST NOT USE TAPE AS A SEALANT IN THE REAR KITCHEN. MUST BE SMOOTH AND CLEANABLE.----EXCESSIVE POOLING OF WATER ON THE FLOOR OF THE BASEMENT. MUST REMOVE AND MAINTAIN DRY FLOORS.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 58Permits, training, and postings
Official Wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s Notes
2-102.13--- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE ABOVE CERTIFIED FOOD MANAGER. MUST PROVIDE.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, May 8, 2025 · Original Source
Canvass
May 1, 2025
Fail
12 recorded violations
notedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
NOTED FOODS BEING DISPENSED IN THE FRONT SERVER STATION AND COUNTER IE: HOT SOUP, COOKED RICE ETC. INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER OR REMOVE ALL FOODS TO THE KITCHEN PREP.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 22Food temperature
Official Wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s Notes
NOTED THE FOLLOWING TCS FOODS HELD IN THE BELOW MENTIONED COOLERS AT IMPROPER TEMPERATURES: COOKED CHICKEN AT 54.1F, SHRIMP AT 47.1, SCALLOPS AT 50F, BEEF AT 44.9F. APPROXIMATELY 100 LBS ASSORTED FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official Wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES IN TWO COOLERS. COOKS LINE COOLER NOTED AT 46.7F WITH FOOD SUCH AS SHRIMP AT 47.1F. REAR TALL REACH-IN COOLER NOTED AT 49.2F WITH COOKED CHICKEN WINGS AT 54.1F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 41Cleaning and sanitizing
Official Wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s Notes
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 43Equipment and utensils
Official Wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s Notes
NOTED IN-USE UTENSILS BEING STORED IN A CONTAINER OF WATER AT THE HOT HOLDING RICE CONTAINER AT A TEMPERATURE OF 122.F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
COOKS LINE TWO DOOR COOLER CUTTING BOARD IN POOR REPAIR AND BADLY STAINED. MUST REPLACE OR RESURFACE.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE WALK-IN COOLER OR UNDER THE RICE HOT HOLDING UNIT.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 50Other
Official Wording
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
Inspector’s Notes
NO HOT OR COLD RUNNING WATER AT THE ONLY HAND WASHING SINK IN THE PREP/DISH AREA. WATER TURNED OFF BECAUSE SINK IS UNABLE TO DRAIN. A PLUMBER WAS NOTIFIED AND ARRIVED DURING THE INSPECTION, REPAIRED THE SINK TO PROVIDE HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
MISSING AND WATER DAMAGED CEILING TILES IN VARIOUS AREAS THROUGHOUT THE ESTABLISHMENT. MUST REPLACE.----BROKEN AND MISSING FLOOR TILES ON THE COOKS LINE. MUST REPLACE/REPAIR.----FLOORS UNDER THE COOKS LINE WOKS WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.----MUST NOT USE TAPE AS A SEALANT IN THE REAR KITCHEN. MUST BE SMOOTH AND CLEANABLE.----EXCESSIVE POOLING OF WATER ON THE FLOOR OF THE BASEMENT. MUST REMOVE AND MAINTAIN DRY FLOORS.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 58Permits, training, and postings
Official Wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s Notes
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE ABOVE CERTIFIED FOOD MANAGER. MUST PROVIDE.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 60Other
Official Wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s Notes
PREVIOUS CORE VIOLATIONS FROM REPORT #2591190 ON 3-18-24 NOT CORRECTED. #47-OBSERVED STAINED CUTTING BOARD ON TOP OF LARGE PREP TABLE.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.#57--OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, May 1, 2025 · Original Source
Complaint Re-Inspection
Mar 18, 2024
Pass
2 recorded violations
notedCode 47Cleaning and sanitizing
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
4-501.12--OBSERVED STAINED CUTTING BOARD ON TOP OF LARGE PREP TABLE.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 57Permits, training, and postings
Official Wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s Notes
2-102.13--OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Mar 18, 2024 · Original Source
Complaint
Mar 11, 2024
Fail
12 recorded violations
notedCode 2Permits, training, and postings
Official Wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s Notes
FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (RICE,CHICKEN,EGG ROLLS ETC.)WHERE BEING PREPARED AND SERVED TO CUSTOMERS.INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT ON SITE AT ALL TIMES (TCS FOODS)ARE BEING PREPARED,HANDLED AND OR SERVED.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 16Cleaning and sanitizing
Official Wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s Notes
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 MACHINE CLEANED AND SANITIZED AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 36Equipment and utensils
Official Wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s Notes
OBSERVED NO THERMOMETER INSIDE THE WHITE REFRIGERATION UNIT LOCATED AT KITCHEN PREP/DISHWASHING AREA.INSTRUCTED TO PROVIDE A VISIBLE,WORKING ACCURATE THERMOMETER FOR REFRIGERATION UNIT AND MAINTAIN.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 38Pests
Official Wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s Notes
OBSERVED APPROXIMATELY 50 RODENT (RAT) DROPPINGS ON THE FLOOR UNDERNEATH THE STAIRCASE LEADING TO THE BASEMENT AND IN CLUTTERED ROOM IN FRONT OF THE STAIRCASE IN SAME BASEMENT AREA.INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 41Cleaning and sanitizing
Official Wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s Notes
INSTRUCTED TO PROPERLY STORE AND MAINTAIN ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS UNDERNEATH THE COOKING WOK STATION WITH FOOD DEBRIS AND DETAIL CLEAN WALLS TO REMOVE FOOD SPLASHED DEBRIS AND SEAL NOTOCEABLE OPENINGS ON THE FLOORS IN BASEMENT AREAS AND MAINTAIN.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 57Permits, training, and postings
Official Wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s Notes
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
OBSERVED NO HAND PAPERTOWELS AT THE REAR EMPLOYEE UNISEX WASHROOM HANDWASHING SINK.INSTRUCTED TO PROVIDE HAND PAPERTOWELS AND MAINTAIN AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CONSOLIDATE WITH ABOVE VIOLATION.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 40Employee health and hygiene
Official Wording
PERSONAL CLEANLINESS
Inspector’s Notes
OBSERVED EMPLOYEES WITH NO HAIR RESTRAINTS IN THE FOOD PREP AREA.INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 47Cleaning and sanitizing
Official Wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s Notes
OBSERVED STAINED CUTTING BOARD ON TOP OF LARGE PREP TABLE.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
INSTRUCTED TO DETAIL CLEAN THE GREASE ON THE INTERIOR BOTTOM COMPARTMENT OF THE DEEP FRYER,INTERIOR OF PREP LINE COOLERS AND SIDES OF HOT COOKING WOK STATION.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 60Other
Official Wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s Notes
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2573508 DATED:03/30/2023 #47--4-101.19: OBSERVED CABINET IN MEN'S TOILET ROOM MISSING PANEL. INSTRUCTED MANAGER TO REPAIR CABINET. #47--4-501.11: OBSERVED 3 COMPARTMENT SINK WITH ONLY 1 DRAIN PLUG WHICH ADEQUATELY FIT. INSTRUCTED MANAGER TO ENSURE THERE ARE 3 DRAIN PLUGS WHICH FIT. #55--6-201.13: OBSERVED PARTS OF BASE COVING MISSING IN REAR STAFF TOILET ROOM. INSTRUCTED MANAGER TO REPAIR BASE COVING. INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 3/18/2024. PRIORITY FOUNDATION VIOLATION 7-42-090,CITATION ISSUED.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Mar 11, 2024 · Original Source