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CHANG'S ORIENTAL EXPRESS INC

3718 N ELSTON AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

CHANG'S ORIENTAL EXPRESS INC has been inspected 7 times by Chicago Department of Public Health since August 6, 2010. The most recent inspection, on November 25, 2014, found no infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Pests and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on June 6, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 9, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 9, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 19 times across 5 separate inspections, most recently on June 11, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on June 11, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REACH IN FREEZER DINING AREA WITH HEAVY ICE ACCUMULATED, MUST DEFROST AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, THRU-OUT THE KITCHEN, BASEMENT, BAR AREA AND DINING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW DRAINING AT EXPOSED HAND WASH SINK AND LEAKING FAUCET AT THREE COMPARTMENT NEEDS REPAIRED,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE CLUTTER FROM BASEMENT, KITCHEN, BAR AND STORAGE AREA, CLEAN AND BETTER ORGANIZE,
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1098323 DATED 5/16/12.#32- INSTRUCTED TO REPLACE GASKETS ON DOORS ON TWO DOORS STORAGE COOLER. #35- SEAL OPENINGS AT THE SAME AREA(THRU-OUT KITCHEN)AND REPLACE DAMAGED CEILING PANELS THRU-OUT DINING AREA. ALSO CLEAN HOOD AND FILTER. CITATION ISSUED SERIOUS 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO LABEL ON ALL FOOD CONTAINERS INSIDE THE 2 -2 DOOR REACH IN COOLER. INSTRUCTED TO PUT LABEL/NAME OF THE PRODUCTS AND DATE ON EACH CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SMALL REACH IN FREEZER BEHIND THE BAR WITH HEAVY ICE ACCUMULATED. MUST DEFROST AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE SCREEN ON THE EXIT DOOR (FULL OF DUST BUILD-UP)OR REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW DRAINING OF THE EXPOSED HAND SINK. INSTRUCTED TO REPAIR TO HAVE A WELL DRAINING SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED IN A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION. WASH CLOTHS USED FOR CLEANING THE TOP OF THE PREP TABLES,COOLERS,CHOPPING BOARD, DINING TABLES,ETC MUST BE STORED IN A BUCKET WITH SANITIZING SOLUTION.
  5. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE GASKETS ON DOORS ON TWO DOORS PREP REACH IN COOLER AND ON ANOTHER TWO DOORS STORAGE COOLER. ALSO MUST REPLACE CUTTINGS BOARDS AND REPAINT WOOD SHELVES THRU-OUT THE KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND OR REPAINT CEILING AND WALLS THRU-OUT THE KITCHEN, SEAL OPENINGS AT THE SAME AREA AND REPLACE DAMAGED CEILING PANELS THRU-OUT DINING AREA AND WASHROOMS. ALSO CLEAN HOOD AND FILTER ABOVE COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR PIPE UNDER EXPOSED SINK AND 3PART SINK FAUCET.
  6. Canvass

    11 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED MICE ACTIVITY ON FLOORS AND ALONG WALLS AT SMALL STORAGE AREA BEFORE THE KICHEN, OVER 40 MICE DROPPINGS NOTED, BEHIND WHITE ONE DOOR COOLER AT DINING AREA, ABOUT 10 DROPPINGS AND OVER 15 DROPPINGS AT BAR AREA. INSTRUCTED TO CLEAN/SANITIZE AREAS AND SEAL OPENINGS TO PREVENT PEST ENTRY. ENCOURAGED TO CALL PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED, 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE STORAGE COOLER NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORED CLEAN MULTI-USE UTENSILS ON KITCHEN'S SHELVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE GASKETS ON DOORS ON TWO DOORS PREP REACH IN COOLER AND ON ANOTHER TWO DOORS STORAGE COOLER. ALSO MUST REPLACE CUTTINGS BOARDS AND REPAINT WOOD SHELVES THRU-OUT THE KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN/SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, STORAGE SHELVES IN THE KITCHEN AND BAR AREA AND COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, THRU-OUT THE KICHEN, BASEMENT, BAR AREA AND DINING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND OR REPAINT CEILING AND WALLS THRU-OUT THE KITCHEN, SEAL OPENINGS AT THE SAME AREA AND REPLACE DAMAGED CEILING PANELS THRU-OUT DINING AREA AND WASHROOMS. ALSO CLEAN HOOD AND FILTER ABOVE COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR PIPE UNDER EXPOSED SINK AND 3PART SINK FAUCET.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE CLUTTER FROM BASEMENT, KITCHEN, BAR AND STORAGE AREA, CLEAN AND ORGANIZE TO PREVENT PEST.
    • 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
      • MUST PROPERLY STORED CLEANING TOWELS.
  7. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN REAR REACH IN COOLER, HOOD, FILTER, AND FRONT UP RIGHT FREEZER INSTRUCTED TO CLEAN ABOVE.ALSO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE FRONT BAR.
    • 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.OBSERVED THE FLOOR IN HOT WATER ROOM NOT CLEAN,CARPET BEHIND UP RIGHT FREEZER, IN KITCHEN UNDER AND AROUND WOK STATION. INSTRUCTED TO CLEAN
    • 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. Use dustless cleaning methods.OBSERVED THE WALLS AND CEILING IN REAR PREP KITCHEN NOT CLEAN SOUTH CORNER DUSTY, NORTH SIDE GREASY, AND DUSTY INSTRUCTED TO REMOVE ALL DUST AND GREASE FROM WALLS AND CEILING MAY ALSO WANT TO REPAINT. OBSERVED A HOLE IN WALL HOT WATER ROOM INSTRUCTED TO REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED MENS ROOM FRONT LIGHT SHIELD NOT CLEAN INSTRUCTED TO CLEAN.

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