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GREAT DRAGON 78

3269 N MILWAUKEE AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

GREAT DRAGON 78 has been inspected 10 times by Chicago Department of Public Health since August 28, 2015. The most recent inspection, on July 28, 2022, found no infractions.

2 of 10 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, Food source, labelling and allergens and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on December 16, 2021. For example: APPROVED THAWING METHODS USED

  • 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 5 times across 5 separate inspections, most recently on December 16, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 4 times across 4 separate inspections, most recently on December 16, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 separate inspections, most recently on December 16, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on November 5, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    12 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED IMPROPER THAWING PROCEDURE ON FROZEN SHRIMP. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE WALK-IN COOLER.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS IDENTIFIED WITH COMMON NAME (MSG, SALT, SUGAR ETC). NOTED SOME FOOD CONTAINER WITHOUT LABEL.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH GREASE AND WHITE MOLDLIKE BUILD-UP INSIDE WALK-IN COOLER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER (OYSTER SAUCE, BAMBOO SHOOTS ETC) INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR SURFACES OF ALL FOOD STORAGE CONTAINERS.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • INSTRUCTED TO CLEAN AND MAINTAIN OUTSIDE GARBAGE AREA. NOTED DRIED LEAVES AND SOME LITTER ON GROUND.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS INSIDE WALK-IN COOLER ALONG THE WALLS AND IN ALL CORNERS AND FLOORS THROUGHOUT REAR STORAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENT COVER WITH GREASE AND DUST ACCUMULATION ABOVE FRONT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT IN REAR STORAGE AND INSIDE WASHROOM TO PREVENT PEST HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REPLACE NON WORKING LIGHTBULBS AT KITCHEN HOOD TO PROVIDE ADDITIONAL LIGHTING.
  3. Canvass Re-Inspection

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12-OBSERVED BULK FOOD CONTAINERS WITHOUT A LABEL. INSTRUCTED MANAGER TO PROVIDE THE COMMON NAME ON BULK FOOD CONTAINERS TO PROPERLY IDENTIFY ITEM.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11-OBSERVED FOOD CONTAINERS STORED ON FLOORS IN WALK IN COOLER AND WALK IN FREEZER. MUST ELEVATE ONTO PROPER SHELVING TO PREVENT CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13-OBSERVED GREASE BUILD UP INSIDE OF COOKING FRYER. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11-OBSERVED FLOOR DRAIN COVER LOOSE FITTED IN EMPLOYEE BATHROOM. MUST REPAIR.
  4. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK FOOD CONTAINERS WITHOUT A LABEL. INSTRUCTED MANAGER TO PROVIDE THE COMMON NAME ON BULK FOOD CONTAINERS TO PROPERLY IDENTIFY ITEM.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD CONTAINERS STORED ON FLOORS IN WALK IN COOLER AND WALK IN FREEZER. MUST ELEVATE ONTO PROPER SHELVING TO PREVENT CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILD UP INSIDE OF COOKING FRYER. MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER NOT DRAINING AT HAND WASHING SINK IN REAR PREVENTING EMPLOYEES FROM WASHING HANDS. ALSO, AT THE TIME OF INSPECTION, OBSERVED HOT WATER WAS SHUT OFF AT HAND WASHING SINK. INSTRUCTED MANAGER WATER AT HAND WASHING SINK MUST DRAIN COMPLETELY. MUST REPAIR AND MAINTAIN. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOOR DRAIN COVER LOOSE FITTED IN EMPLOYEE BATHROOM. MUST REPAIR.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 9/5/2019, REPORT #2311837. #58-NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • UPON ENTERING ESTABLISHMENT, OBSERVED THREE FOOD EMPLOYEES NOT WEARING A FACE COVERING. WAS GREETED BY AN EMPLOYEE WHO WAS NOT WEARING A MASK AS WELL AS TWO EMPLOYEES IN KITCHEN PREP AREA NOT WEARING A MASK WHILE PREPARING FOOD. INSTRUCTED MANAGER ANY INDIVIDUAL WHO IS OVER THE AGE OF TWO AND ABLE TO MEDICALLY TOLERATE A MASK SHALL BE REQUIRED TO WEAR A MASK WHEN IN A PUBLIC PLACE. AFTER SPEAKING WITH MANAGER, ALL EMPLOYEES WORE THE APPROPRIATE FACE COVERING. 7-28-060. CITATION ISSUED.
  5. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM THERMOMETER ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AND CALIBRATE A METAL STEM THERMOMETER AND KEEP ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED KNIFE BEING STORED BETWEEN REACH IN COOLER AND TABLE TOP. MUST PROVIDE ADDITIONAL KNIFE RACK, CANNOT PLACE KNIVE BETWEEN COOLER AND TABLE TOP.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD/GRIME BUILD UP ON EXTERIOR AND INTERIOR OF ALL SINKS AND AROUND ALL SINKS HOT AND COLD WATER HANDLES ALSO FOUND FOOD BUILD UP ON EXTERIOR OF PREP AREA COOLER ALONG COOKLINE. MUST CLEAN EXTERIOR/INTERIOR OF ALL SINKS AND EXTERIOR OF SAID PREP COOLER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 2-COMPARTMENT SINK FLOOR DRAIN PIPE DRAINING SLOWLY. MUST REPAIR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO EMPLOYEE FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST HAVE CERTIFICATES WITH NAMES OF EMPLOYEES ON PREMISES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
  6. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD BUILD UP INSIDE REACH IN PREP COOLER DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 2-COMPARTMENT SINK HOT WATER HANDLE LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.
  7. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY DATE AND LABEL ALL FOODS NOT IN THEIR ORIGINAL CONTAINERS. FOUND PREPARED EGGS ROLLS AND WONTONS IN LARGE GRAY BULK CONTAINERS INSIDE THE SMALL COKE REFRIGERATOR NOT DATED OR LABELED. ALSO FOUND CHICKEN, BEEF AND OTHER PRODUCTS INSIDE LARGE CONTAINERS INSIDE THE WALK-IN COOLER. MUST PROVIDE DATES AND LABELS FOR ALL STATED ABOVE. ALSO FOUND MANY FROZEN FOOD PRODUCTS INSIDE THE WALK-IN FREEZER INSIDE WHITE PLASTIC SHOPPING BAGS. MUST STORE ALL FOODS INSIDE FOOD GRADE BAGS AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN EXHAUST HOOD FILTERS AT THE EXHASIT HOOD CANOPY IN THE KITCHEN (FILTERS LOCATED TO THE FURTHEST RIGHT HAND SIDE) TO REMOVE DUST AND GREASE.
  8. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Large gray bulk food containers at shelving must be labeled to identify foods stored and maintained.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • The following requires a detail cleaning, hood/filters above the cooking equipments,fan covers and attached equipments inside the walk-in-cooler,Prep table manual can opener with housing attached etc
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors at rear dry storage area are dirty,Clean floors in detail and maintain.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • No metal stem thermometer on the premises.Instructed to provide and maintain a metal stem thermometer for monitoring food temperatures.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • No food handler certificates on the premises.Instructed to provide and maintain as required.
  9. License Re-Inspection

    0 infractions

  10. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • TWO DOOR PREP COOLER IN POOR REPAIR, NOT HOLDING COOLER TEMP 40'F AND BELOW, READING 46.9'F, INSTRUCTED TO HAVE COOLER SERVICE,
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED HAND SINK DISH AREA, INSTRUCTED TO PROVIDE,
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • STAINED AND PITTED CUTTING BOARD AT PREP COOLER NEEDS REPLACE,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEAN KITCHEN AREA, INSTRUCTED TO DETAIL CLEAN,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING FAUCET AT REAR EXPOSED HAND SINK, INSTRUCTED TO REPAIR,

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