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CHINA LING COMPANY

7075 N WESTERN AVE, CHICAGO, IL 60645 · Restaurant

Inspection summary

CHINA LING COMPANY has been inspected 9 times by Chicago Department of Public Health since October 27, 2010. The most recent inspection, on September 21, 2015, found no infractions.

1 of 9 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, Handwashing and staff hygiene and Pests.

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 3 times across 3 separate inspections, most recently on August 13, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 3 times across 2 separate inspections, most recently on May 20, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 2 times across 2 separate inspections, most recently on June 11, 2012. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on October 3, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on June 11, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some foods not properly dated in walk in freezer, must properly date food items in walk in freezer.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced, reach in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Prep table lower shelving had rust/peeling paint, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooking equipment, walk in cooler shelving/racks not clean, need detailed cleaning(crevices), reach in cooler shelving/racks not clean, need detailed cleaning(crevices). Prep tables lower shelving not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under cooking equipment, heavy equipment not clean, need detailed cleaning(corners), floors in rear storage areas under shelving/racks not clean, need detailed cleaning(corners), floors in bathroom not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tiles in kitchen prep area not clean, need detailed cleaning, damaged/stained ceiling tiles in bathroom shall be replaced/repaired.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Must provide food handlers list for next routine inspection.
  3. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD ITEMS NOT LABELED:FLOUR, SUGAR,ETC.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND FOLLOWING NOT CLEAN: HOOD EXHAUST, WOK AREAS, AND TABLES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOODHANDLERS NOT WEARING HAIR RESTRAINT.
  4. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 19 EACH FRESH EGGS STORED ON SHELF UNDER THE PREP TABLE AT TEMP OF 73.9F; COOKED CHICKEN STORED INSIDE THE WALK-IN COOLER AT TEMP OF 69.8F; COOKED BEEF STORED INSIDE THE WALK-IN COOLER AT TEMP OF 96.9F; SHRIMP STORED INSIDE THE WALK-IN COOLER AT TEMP OF 47.1F TO 66.8F. NO TIME AND TEMPERATURE LOG NOR COOLING PROCESS LOG PROVIDED DURING INSPECTION. FOOD DISCARDED AND DENATURED. POUNDS 33 VALUE $ 107.75. CRITICAL VIOLATION:7-38-005(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • EXPOSED HAND SINK NOT ACCESSIBLE. OBSERVED A MOBILE CART FULL OF SPICES IN FRONT OF THE EXPOSED HAND SINK,FAUCET COMPLETELY TILT BY THE WALL,TOWARD THE COLD HANDLE. NO SOAP AT SAID SINK,SOAP DISPENSER BROKEN,NOT ABLE TO DISPENSE SOAP. AFTER MY REQUEST, MOBILE CART REMOVED, PUMP SOAP PROVIDED,ALSO EMPLOYEE PROVIDED PAPER TOWELS TO EMPLOYEE'S WASHROOM. INSTRUCTED TO KEEP EXPOSED HAND SINK ACCESSIBLE,WITH SOAP AND PAPER TOWELS AT ALL THE TIME FOR PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HOOD AND FILTERS GREASE IS DANGLING FROM HOOD,FILTER WITH GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN. DEEP FRYERS WITH GREASE BUILD-UP,INSTRUCTED TO CLEAN.SHELVES UNDER THE PREP TABLE WITH FOOD DEBRIS,MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER SHELVES IN REAR STORAGE,UNDER SHELVES INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER,ALONG BASEBOARD WALL AND CORNERS,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD HAS A BUILD-UP OF DUST THROUGHOUT PREP AND DINING AREA,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ICE SCOOP STORED INSIDE ICE CUBES,MUST BE REMOVED AND PROVIDE A ICE SCOOP CONTAINER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE CUBES INSIDE A LARGE CONTAINER,STORED INSIDE WALK-IN COOLER,INSTRUCTED TO PROVIDE A SELF DRAIN CONTAINER.
  5. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMAINS TO BE CORRECTED BY 9/11/12.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMAINS TO BE CORRECTED BY 9/11/12.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMAINS TO BE CORRECTED BY 9/11/12.
  6. Canvass

    7 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE DUMPSTER NOT MAINTAINED. WITH GREASE DRIPPING AROUND THE RIM OF THE CONTAINER AND TOP OF THE LID NOT CLEAN WITH GREASE AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.CITATION ISSUED SERIOUS 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • WATER BACKIING UP FROM THE FLOOR DRAIN WHEN RELEASING WATER FROM THE 2ND COMPARTMNET SINK. MUST CLEAN IN DETAIL THE FLOOR DRAIN AND THE GREASE TRAP . CITATION ISSUED SERIOUS. 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #659316 DATED 11/14/11. #33-MUST CLEAN IN DETAIL THE INTERIOR DOOR OF THE DEEP FRYER AND THE SHELVINGS IN THE WASHROOM AND MINTAIN.#41-UNNECESSARY ITEMS/ARTICLES INSIDE THE WASHROOM. INSTRUCTED TO ORGANIZE THE SHELVINGS. ELEVATE ALL ITEMS ON THE FLOOR TO HAVE AN EASY ACCESS IN CLEANING THE FLOOR AND PREVENT RODENT/INSECTS HARBORAGE.#43- ALL WASHCLOTH USE FOR CLEANING THE TOP OF THE PREP TABLE, COOLER, DINING TABLES MUST BE STORED IN A BUCKET WITH SANITIZING SOLUTION. CITATION ISSUED SERIOUS 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTED WIRE SHELVINGS INSIDE THE PREP COOLER. MUST REMOVE RUST AND MAINTAIN. SCREEN ON THE EXIT DOOR WITH DUST BUILD UP. MUST CLEAN OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL ALL WIRE RACKS SHELVING IN ALL PREP COOLER, WALK IN COOLER WITH FOOD DEBRIS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR IN THE PREP AREA, ALONG THE WALL BASE ,BEHIND ALL COOKING EQUIPMENT, UNDER ALL THE WIRE RACK SHELVINGS INSIDE THE WALK IN COOLER AND WALK IN FREEZER AND IN THE REAR AREA CLOSE TO THE EXIT DOOR. MUST PROVIDE PALLETS OR SHELVINGS TO STORE ALL STOCKS IN THE SAME AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE HOOD/FILTER WITH HEAVY DUST AND GREASE BUILD UP. LIGHT SHIELD BY THE HOOD, WITH GREASE BUILT UP. MUST CLEAN IN DETAIL AND MAINTAIN.
  7. Canvass Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMAINS TO BE CORRECTED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMAINS TO BE CORRECTED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMAINS TO BE CORRECTED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • REMAINS TO BE CORRECTED.
  8. Canvass

    6 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GREASE CONTAINER NOT MAINTAINED. WITH DRIED GREASE AND DEBRIS ON THE LID AND DRIPPING GREASE AROUND THE RIM OF THE CONTAINER. INSTRUCTED MANAGER THAT OUTSIDE GREASE CONTAINER MUST BE CLEAN ALL THE TIMES. CITATION ISSUED SERIOUS, 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #420150 DATED 10/27/10 #30- FOUND FOOD ITEMS NOT PROPERLY LABELED,DATED IN COOLERS, FREEZERS,MUST DATE AND LABEL ALL FOODS IN COOLERS AND FREEZERS.#33- NON FOOD CONTACT SURFACES OF COOLERS SHELVINGS COOKING EQUIPMENT NOT CLEANED, NEED DETAIL CLEANING(CREVICES).#34- FLOOR UNDER HEAVY EQUIPMENT,COOKING EQUIPMENT AND STORAGE SHELVING NOT CLEANED.NEED DETAIL CLEANING(CREVICES).#38- EXHAUST CANOPY HAD EXCESS GREASE BUILD UP,NOT CLEAN. NEEDS DETAIL CLEANING. EXHAUST VENTS(VENTILATION) KITCHEN PREP, BATHROOM,NOT CLEAN. NEED DETAILED CLEANING. #41-STOCK ITEMS MUST BE STORED 6" OFF THE FLOOR TO PREVENT PEST HARBORAGE. CITATION ISSUED SERIOUS,7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE FOLLOWING: ALL THE LID AND EXTERIOR OF THE FOOD CONTAINERS INSIDE THE WALK IN COOLER, THE LID OF THE GARBAGE CONTAINER IN THE PREP AREA, THE BOTTOM SHELVE OF THE PREP TABLES, THE EXTERIOR OF ALL THE BULK CONTAINERS, THE WASHBOWL SINK INSIDE THE WASHROOM, INTERIOR DOOR OF THE DEEP FRYER AND THE SHELVING IN THE WASHROOM AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR INSIDE THE WASHROOM ALONG THE WALL BASE ALL CORNER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ITEMS/ARTICLES INSIDE THE WASHROOM. INSTRUCTED TO ORGANIZE THE SHELVINGS, ELEVATE ALL ITEMS ON THE FLOOR TO HAVE AN EASY ACCESS IN CLEANING THE FLOOR AND PREVENT PEST HARBORAGE. AND DISPOSE ITEMS NOT BEING USED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WASH CLOTH USE FOR CLEANING THE TOP OF THE COOLER, PREP TABLES, DINING TABLES MUST BE STORED IN A BUCKET WITH SANITIZING SOLUTION.
  9. Complaint

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • found food items not properly dated, labeled in co0olers, freezers, must date and label all food items in coolers, freezers.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • non food contact surfaces of cooler shelving, cooking equipment not clean need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • floor under heavy equipment, cooking equipment, and storage shelving not clean need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ceiling tiles in kitchen prep area, rear storage areas need cleaning, walls in prep area, need cleaning, walls that had peeling paint in rear storage areas shall be repair.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • broken light shields in prep area, bathroom shall be replaced, light shields in prep area, not clean need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • exhaust canopy had excess grease build up not clean needs detailed cleaning. exhaust vents (ventilation)in kitchen prep area, bathroom not clean need detailed cleaning.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • stock items must be stored six inches off of floor to prevent pest harborage.

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