DRAGONFLY MANDARIN

832 W RANDOLPH ST, CHICAGO, IL 60607 · Restaurant

10 inspections

1. Toiles12 sept. 2014

   0 infraction

2. Toiles29 août 2013

   4 infractions

   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED IN KITCHEN. CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT WHERE NEEDED AND INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE OBSERVED.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • CLEAN FLOORS UNDER AND AROUND EQUIPMENT WHERE NEEDED. MANAGER STATES THAT LARGE FLOOR TILE WERE ORDERED FOR SECTION OF FLOOR BETWEEN SUSHI PREP AND MAIN KITCHEN.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • SPOT CLEAN WALLS AROUND AND BEHIND EQUIPMENT IN KITCHEN WHERE NEEDED. REATTACH ONE LIGHT SHIELD IN MAIN KITCHEN ABOVE PREP LINE WHERE LOOSE.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • ORGANIZE AND MAINTAIN ALL STORAGE AREAS IN BASEMENT.
3. Toiles14 août 2012

   7 infractions

   • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
     • MUST PROVIDE A CONSUMER ADVISORY WARNING FOR PUBLIC VIEW AT ALL TIMES.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • MUST DETAIL CLEAN AND SANITIZE INTERIOR OF COLD HOLDING UNIT DRAWERS TO REMOVE FOOD DEBRIS AND SPILLS ON 1ST FLOOR MAIN KITCHEN COOKING LINE, AND INTERIOR OF FRYERS TO REMOVE GREASE BUILD-UP.MUST REPAINT RUSTY PREP TABLE BOTTOM SHELVES LOCATED IN THE BASEMENT.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • MUST REPAIR CRACKED FLOOR AT REAR KITCHEN HALLWAY. MUST DETAIL CLEAN AND SANITIZE FLOORS AT MAIN KITCHEN COOKING LINE ON 1ST FLOOR AND AT BASEMENT.MUST REPLACE OR REPAINT RUSTY FLOOR AT WALK-IN COOLER IN THE BASEMENT.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • MUST REPLACE WALLBASES UNDER DISHWASHING AREA IN THE BASEMENT SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST RECAULK WALLBASE AT TOILET ROOM HANDSINKS ON THE 2ND FLOOR AND AT STAFF RESTROOMS IN THE BASEMENT.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • MUST REPAIR ALL CRACKED AND BROKEN LIGHT SHIELD AT MAIN KITCHEN COOKING LINE AS WELL AS THROUGHOUT BASEMENT.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • MUST REPAIR LEAKY COLD WATER FAUCET HANDLE IN MEN'S RESTROOM AND LEAKY FAUCET AT HANDWASHING SINK LOCATED IN THE BASEMENT.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • MUST ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AT ALL DRY STORAGE AREAS AT ALL TIMES.MUST REMOVE INOPERABLE MACHINERY FROM THE BASEMENT AREA.
4. Plainte abrégée9 août 2011

   0 infraction

5. Plainte abrégée22 juin 2011

   0 infraction

6. Réinspection des toiles17 juin 2011

   0 infraction

7. Toiles14 juin 2011

   10 infractions

   • 13. AUCUNE PREUVE D ' INFESTATION RONDE OU INSECTE, AUCUNE BIRDE, TURTURE OU AUTRES ANIMAUX
     • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. Over 20 small flies were found in the basement prep area and dish area at this time. Over 30 live cockroaches were found in the walls around and under coolers, cooking and hot holding equipment, shelving and baseboards throughout the first floor kitchen and under the first floor bar ice bin and basement upright freezer. Remove all evidence of pest activity and clean up and seal all areas of possible harborage.
   • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
     • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD IS BEING PREPARED AND STORED BELOW MISAPPLIED ROACH BAIT. ALL FOOD IN SAID AREA HAS BEEN DISCARDED AT THIS TIME.
   • 25. POINTS TOXIQUES PROPRIÉTÉS, LABÉLÉS ET UTILISÉS
     • Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. WHITE POWDER IS AROUND THE PERIMETER OF THE FIRST FLOOR KITCHEN EQUIPMENT. CONTAINERS WITH TWO TYPES OF ROACH BAIT/INSECTICIDE ARE STORED IN THE FOOD PREP AREA AND HAVE BEEN MISAPPLIED. THE PEST CONTROL TECHNICIAN ON SITE SAID IT WAS NOT APPLIED BY HIM AND THAT ONLY GEL BAITS WERE APPLIED BY HIS FIRM IN THE FOOD PREP AREA AND THE SERVICE REPORTS DOCUMENT NO POWDERED BAITS/PESTICIDES. REMOVE ALL OLD AND MISAPPLIED BAIT AND POISONS.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE SHELVES AND FRAMES UNDER EQUIPMENT AND WOK LINE IN THE FIRST FLOOR KITCHEN IS DIRTY AND BUILT UP WITH GREASE AND FOOD DEPOSITS. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS. CIGARETTE BUTTS FOUND IN THE KITCHEN HOT LINE MUST BE REMOVED. INSTALL A COVER OVER THE BAR ICE BIN (EAST) AND SEPARATE THE COLD PLATE LINES FROM THE CONSUMABLE ICE.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • THE WOK LINE, COOKING, HOT HOLDING AND COOLING EQUIPMENT IN THE FIRST FLOOR KITCHEN IS DIRTY AND BUILT UP WITH GREASE AND FOOD DEPOSITS. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOORS UNDER THE KITCHEN EQUIPMENT ARE LITTERED WITH DEAD ROACHES AND THE BASEBOARDS ARE DAMAGED AND HARBORING ROACHES, CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • The walls and ceilings shall be in good repair and easily cleaned. THE WALLS BEHIND THE COOKING LINE COOLERS ARE HARBORING ROACHES IN THE CRACKS AND CREVICES. RESEAL DAMAGED WALLS, REPAINT IN LIGHT COLORS AND CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • 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. INCREASE LIGHTING SO YOU CAN SEE WHAT NEEDS TO BE CLEANED IN THE FIRST FLOOR FOOD PREPARATION AREA.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • 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. THE EAST FIRST FLOOR KITCHEN HAND SINK IS LEAKING AND THE WOMENS ROOM HANDICAPPED SINK IS TURNED OFF. REPAIR PLUMBING.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. THE BASEMENT IS FULL OF OLD EQUIPMENT PILED UP IN ROOMS, REMOVE ALL UNNECESSARY ARTICLES FROM THE PREMISES AND REORGANIZE STORAGE.
8. Empoisonnement alimentaire présumé14 oct. 2010

   4 infractions

   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Wash, rinse and sanitize all of the bar equipment and first floor kitchen coolers until they are clean and sanitary.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. Reseal the walk in cooler and basement kitchen and dishroom floors so they are smooth, sanitary and easy to maintain.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • Clean and maintain the kitchen and dishroom walls and ceilings so they are smooth and sanitary from top to bottom.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • Clean and maintain the floor drains so they are sanitary.
9. Réinspection des toiles28 sept. 2010

   1 infraction

   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. Reseal the walk in cooler and basement kitchen and dishroom floors so they are smooth, sanitary and easy to maintain.
10. Toiles20 sept. 2010

    9 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • 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. Over 50 small flies and 2 live cockroaches were found in the basement storage area and 2nd floor bar. Clean up all evidence of pest activity.
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • 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. The following violations were documented on report #161328 dated 7-16-09 and were found out of compliance at this time. (31)The rice scoops are stored in standing water between use and need to be stored in a dipping well or sanitized and air dried betweeen use. (34) The first floor kitchen floors are rough, unsanitary and hold lots of dirty water under the hot line and prep coolers. Reseal the first floor kitchen floors so they are smooth, sanitary and easy to maintain. (35) The dish room walls and baseboards are dirty, peeling and damaged. Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Clean and maintain the soda gun holsters in sanitary condition. Clean the hood above the kitchen prep areas of accumulated grease and dust.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. Wash, rinse and sanitize the unused equipment in the basement kitchen and the first floor bar east sink.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. Reseal the walk in cooler and basement kitchen and dishroom floors so they are smooth, sanitary and easy to maintain.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • 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. Clean dead bugs out of the kitchen light shields
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Clean and maintain the floor drains in sanitary condition.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Clean and maintain the premises in sanitary condition and roorganize the storage.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • Store wiping cloths in sanitizer in between use.