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DRAGON BOAT RESTAURANT

5645 W BELMONT AVE, CHICAGO, IL 60634 · Restaurant

Inspection summary

DRAGON BOAT RESTAURANT has been inspected 9 times by Chicago Department of Public Health since May 21, 2013. The most recent inspection, on December 12, 2017, found no infractions.

2 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 temperature control, Handwashing and staff hygiene 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 2 times on January 20, 2017. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 January 7, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 June 24, 2014. 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 19 times across 7 separate inspections, most recently on February 1, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 3 times across 3 separate inspections, most recently on September 23, 2016. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION INSIDE WALK-IN COOLER.----------MUST REPLACE MISSING AND WATER STAINED CEILING TILES ABOVE REAR HOT WATER TANK (BY EXIT DOOR).
  3. Canvass

    7 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND NO CHEMICAL SANITIZER AVAILABLE FOR 3 COMPARTMENT SINK AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. INSTRUCTED MANAGER, A 3 COMPARTMENT SINK IS BEING USED FOR SANITIZING EQUIPMENT AND MULTI USE UTENSIL AND MUST HAVE AN ACCEPTABLE CHEMICAL SANITIZER (BLEACH, QUATS OR IODINE). CORRECTED DURING INSPECTION - MANAGER PROVIDES AN APPROVED SANITIZER (BOUGHT BLEACH FROM GROCERY STORE NEXT DOOR) TO ALLOW 3 COMPARTMENT SINK TO SANITIZE PROPERLY. CRITICAL VIOLATION 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 1961165 ISSUED ON 09-23-2016. SERIOUS VIOLATION 7-42-090 #32 - USING CARD BOARD BOXES ON SHELVES INSIDE WALK-IN COOLER, INSTRUCTED TO REMOVE AND PROVIDE SURFACES THATS SMOOTH AND EASILY CLEANABLE, #34 - FLOORS NOT CLEAN IN KITCHEN AREA, UNDER AND BEHIND EQUIPMENT, INSTRUCTED TO CLEAN DAILY, 12/23/2016 #35 - CEILING VENTS IN DINING AREA NOT CLEAN, AND STAINED CEILING TILE REAR STORAGE AREA, INSTRUCTED TO CLEAN DAILY AND REPLACE STAINED TILE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN, REPAINT OR REPLACE METAL RACKS WITH RUST BUILDUP INSIDE WALK-IN COOLER.---------INSTRUCTED MANAGER NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE ALL FREEZERS. MUST USED FOOD GRADE STORAGE BAGS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND PREP/COOKING AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED FOOD AND NON FOOD ITEMS STORED ON FLOOR IN PREP/COOKING AREA AND IN REAR STORAGE AREA. INSTRUCTED TO PROPERLY STORE 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.(MUST PROVIDE PROPER RAISED SHELVINGS).-----------MUST REMOVE UNNECESSARY ARTICLES IN REAR PREP/COOKING AREA AND IN REAR STORAGE AREA TO PREVENT PEST HARBORAGE.
    • 70. NO SMOKING REGULATIONS
      • FOUND ASHTRAY (WITH CIGARETTE ASHES AND CIGARETTE BUTTS) ON TOP OF PREP TABLE IN FOOD PREP/COOKING AREA. INSTRUCTED TO REMOVE. (CORRECTED DURING INSPECTION) VIOLATION ISSUED 7-32-020 (c)
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • USING CARD BOARD BOXES ON SHELVES INSIDE WALK-IN COOLER, INSTRUCTED TO REMOVE AND PROVIDE SURFACES THATS SMOOTH AND EASILY CLEANABLE,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CUTTING BOARD IN KITCHEN AREA NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN IN KITCHEN AREA, UNDER AND BEHIND EQUIPMENT, INSTRUCTED TO CLEAN DAILY,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING VENTS IN DINING AREA NOT CLEAN, AND STAINED CEILING TILE REAR STORAGE AREA, INSTRUCTED TO CLEAN DAILY AND REPLACE STAINED TILE,
  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • USING CARD BOARD BOXES ON SHELVES INSIDE WALK-IN COOLER, INSTRUCTED TO REMOVE AND PROVIDE SURFACES THATS SMOOTH AND EASILY CLEANABLE,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING VENTS IN DINING AREA NOT CLEANING, INSTRUCTED TO CLEAN DAILY,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTERED REAR STORAGE AREA, INSTRUCTED TO REMOVE, CLEAN AND BETTER ORGANIZE DAILY,
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER WEARING DIRTY APRON, INSTRUCT TO PROVIDE CLEAN GARMENTS WHILE COOKING AND HANDLING FOOD,
  6. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE ALL CARDBOARD LINER ON SHELVES INSIDE WALK-IN COOLER.---------MUST PROVIDE PROPER RAISED (FOR FOOD AND NONFOOD ITEMS)STORAGE SHELVES 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR SLOW DRAINING EXPOSED HAND SINK IN PREP AREA.------INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND CLUTTER ON TOP OF WALK-IN COOLER AND ON TOP OF REACH IN COOLER IN PREP AREA TO PREVENT PEST HARBORAGE.----------MUST CLEAN REORGANIZE REAR STORAGE AREA LEADING TO WASHROOM.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WASHCLOTHS MUST BE STORED IN A CLEAN CONTAINER OR BUCKET WITH SANITIZING (BLEACH) SOLUTION.
  7. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in walk in cooler, cooler, and reach in freezer, must properly date food items in walk in cooler, cooler and reach in freezer.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Rear storage shelving in rear storage area that had exposed raw wood, shall be repaired/sealed, prep table lower shelving that had rust, peeling paint, shall be repaired/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners).
    • 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.
  8. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Non food contact surfaces of reach in freezer that had rust/peeling paint, shall be repaired/sealed. Must provide splash guards to exposed hand sink between 3 compartment, and prep table.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields above kitchen prep area, must provide light shields to prep area lights.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) in walk in cooler, rear kitchen area need cleaning(detailed).
  9. License

    0 infractions

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