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MANDARIN CHINESE REST

3254 W LAWRENCE AVE, CHICAGO, IL 60625 · Restaurant

6 inspections

  1. Canvass

    0 infraction

  2. Canvass Re-Inspection

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HAND SINK BEHIND BAR AREA, MUST PROVIDE,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  3. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED: 01/14/2014 FOR VIOLATIONS LISTED BELOW, Inspection #: 1399222, 31 Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use. 32 Storage shelves inside cooler rusted. Instructed to remove rust and apply non-toxic sealant to surface. 33 Cooking equipment, storage shelves, exhaust hood and filters, prep tables and coolers not cleaned. Instructed to detail clean and sanitize daily. 34 Floor along wall base and behind equipment not cleaned. Instructed to detail clean daily and remove food debris. 35 Ceiling tile not maintained in prep area. Instructed to replace missing ceiling tile. SERIOUS CITATION ISSUED: 7-42-090
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HAND SINK BEHIND BAR AREA, MUST PROVIDE,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER THRU-OUT KITCHEN AND CLOSET; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS WITHOUT HAIR RESTRAINTS, MUST WEAR HAIR RESTRAINTS,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  4. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Storage shelves inside cooler rusted. Instructed to remove rust and apply non-toxic sealant to surface.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooking equipment, storage shelves, exhaust hood and filters, prep tables and coolers not cleaned. Instructed to detail clean and sanitize daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tile not maintained in prep area. Instructed to replace missing ceiling tile.
  5. Canvass

    10 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES; OBSERVED ONE EMPLOYEE TOUCHING HIS NOSE/FACE AND PREPARING/CUTTING VEGATABLES, BUT NOT WASHING HIS HANDS, TWO OTHER EMPLOYEES WASHING THEIR HANDS INSIDE A 1PART PREP SINK, AND THE EXPOSED HAND SINK HAD EXCESSIVE DRIED FOOD DEBRIS AND SOILED TOWELS INSIDE. INSTRUCTED HAND MUST BE WASHED INSIDE THE EXPOSED HAND SINK WITH WARM WATER AND SOAP, THE EXPOSED SINK MUST BE KEPT CLEAN. CRITICAL CITATION ISSUED, 7-38-010(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE THE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED. INSTRUCTED TO DATE/LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE BROKEN PLASTIC CURTAINS INSIDE WALK IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESSIVE FOOD DEBRIS AND GREASE ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT, COOLERS, SHELVING UNITS INSIDE THE WALK IN COOLER, BOTTOM PANELS OF PREP TABLES, EXTERIOR OF DRIED FOOD STORAGE CONTAINERS, LARGE MIXER, EXPOSED SINK AND CHEST FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD DEBRIS AND GREASE BUILD-UP ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN THE KITCHEN AND INSIDE CLOSET. ALSO MUST REPLACE BROKEN FLOOR TILES THRU-OUT THE KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN ALL CEILING ATTACHMENT THRU-OUT THE KITCHEN, LIGHT SHIELDS, HOOD AND FILTERS ABOVE COOKING EQUIPMENT, REPLACE DAMAGED CEILING PANELS, AND CLEAN AND REPAINT WALLS AT SAME AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKING PIPE UNDER EXPOSED SINK AND SEAL RUSTY GRASE TRAPS UNDER DISH MACHINE AND COOKING EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER THRU-OUT KITCHEN AND CLOSET; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED, FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.
  6. Canvass

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND A CONTAINER WITH ABOUT 40 LBS. OF COOKED CHICKEN AT 55.9F, CONTAINER ON TOP OF PREP TABLE. COOK STATED, "CHICKEN WAS COOKED YESTERDAY A ABOUT 5:30PM. INSTRUCTED POTENTIALLY HAZARDOUS FOOD MUST BE KEPT AT 40F OR BELOW. CHICKEN DISCARDED, V=$150.00. CRITICAL CITATION ISSUED, 7-38-005 (A).
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT CLEAN; OBSERVED EXCESSIVE DEBRIS, WATER, BAD ODOR. INSTRUCTED TO CLEAN/SANITIZE AREA AND GARBAGE CONTAINERS. SERIOUS CITATION ISSUED, 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE CUTTING BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, BOTTOM PANEL OF PREP TABLES, STORAGE SHELVES, ICE MACHINE, 1PART SINKS, ALL EQUIPMENT THRU-OUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. BROKEN FLOOR TILES IN KITCHEN, MUST REPLACE AND CLEAN FLOORS THRU-0UT PREMISES, INCLUDING BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN, REPAINT AND REPAIR WALLS THRU-OUT KITCHEN, CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AND CLEAN ALL VENTS THRU-OUT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES THRU-OUT KITCHEN AND BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALSO CLEANING TOWELS MUST BE PROPERLY STORED.