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CHINESE LANTERN

1046 W ARGYLE ST, CHICAGO, IL 60640 · Restaurant

Inspection summary

CHINESE LANTERN has been inspected 5 times by Chicago Department of Public Health since April 25, 2012. The most recent inspection, on October 1, 2013, found no infractions.

1 of 5 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 temperature control and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 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 3 times across 3 separate inspections, most recently on April 19, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on April 11, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 6 times across 4 separate inspections, most recently on April 19, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 11, 2013. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 once on April 11, 2013. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILD UP ON VENTILATION HOOD FILTERS. MUST CLEAN AND MAINTAIN FILTERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION HOOD IN POOR REPAIR (OBSERVED SMOKE BUILD UP IN KITCHEN). MUST REPAIR AND MAINTAIN VENTILATION HOOD.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMETER FOR FOOD HANDLERS ON PREMISES. MUST PROVIDE AND CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
  3. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CURRENT CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (BEEF, EGGS, CHICKEN, ETC.) ARE HANDLED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD HANDLER MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED. SERIOUS VIOLATION 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING PREVIOUS MINIOR VIOLATION STILL EXIST FROM REPORT #1196269 DATED ON 04/25/12, #35 OBSERVED GREASE BUILD UP ON WALLS IN KITCHEN BEHIND AND AROUND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS ALSO MUST REPLACE ALL FOOD/WATER STAINED CEILING TILES ABOVE PREP AREA. THE ABOVE PREVIOUS MINOR VIOLATION MUST BE CORRECTED BY DATE OF REINSPECTION (04/18/13). SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK CONTAINERS NOT LABELD IN PREP AREA. MUST LABEL BULK CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED DUST BUILD UP ON FAN COVERS INSIDE PREP AREA 2-DOOR SLIDE IN COOLER/FOOD BUILD UP ON RAILS OF SAME, FOOD DEBRIS ON ALL SHELVES IN KITCHEN, OBSERVED GREASE BUILD UP ON VENTAILATION HOOD FILTERS/HOOD. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED FOOD/GREASE/DIRT BUILD UP ON FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG WALLS/CORNERS THROUGHOUT KITCHEN AND STORAGE ROOM. MUST CLEAN FLOOR THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK MIDDDLE COMPARTMENT PIPE LEAKING ALSO OBSERVED VENTILATION HOOD IN POOR REPAIR (OBSERVED SMOKE BUILD UP IN KITCHEN). MUST REPAIR AND MAINTAIN SINK AND VENTILATION HOOD.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETERS INSIDE SOME REACH IN COOLERS. MUST PROVIDE WORKING THERMOMETERS FOR ALL COOLERS ALSO MUST PROVIDE AND CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
  4. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE REPORT DATED ON 04/25/12
  5. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 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 PREVIOUS MINOR VIOLATIONS STILL EXIST FROM REPORTS #34795 AND #34536- #30 FOODS NOT PROPERLY LABELED, #33 ACCUMULATED GREASE AND FOOD DEBRIS IN KITCHEN ON ALL COOKING EQUIPMENT, REFRIGERATION UNITS AND HOOD VENT,#34 MUST REMOVE ACCUMULATED GREASE OFF FLOOR IN KITCHEN, CLEAN ALL REMAINING FLOOR THROUGHOUT PREMISES ALONG WALLS,#37 BROKEN SELF CLOSING DEVICE FOR BATHROOM DOOR IN KITCHEN. ALL THE ABOVE PREVIOUS MINOR VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION (05/02/12).
    • 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. OBSERVED GREASE BUILD UP ON WALLS IN PREP AREA BEHIND AND AROUND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS ALSO MUST REPLACE ALL FOOD/WATER STAINED CEILING TILES ABOVE PREP AREA.
    • 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. NO THERMOMETER INSIDE KITCHEN STAND UP REACH IN COOLER. MUST PROVIDE THERMOMETER INSIDE COOLER.

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