Skip to content
Loading map…

LAI LAI RESTAURANT

330 S WELLS ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

LAI LAI RESTAURANT has been inspected 12 times by Chicago Department of Public Health since June 11, 2010. The most recent inspection, on May 2, 2017, found no infractions.

1 of 12 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 Handwashing and staff hygiene.

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 2 separate inspections, most recently on October 31, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 4, 2013. 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 once on October 19, 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 23 times across 10 separate inspections, most recently on November 9, 2016. 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 9 times across 7 separate inspections, most recently on November 9, 2016. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN BASEMENT DISH WASHING AREA NOT CLEAN AT DOORWAY.MUST CLEAN/MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS NOT SHIELDED IN CELING OF BASEMENT DISH WASHING ROOM.MUST INSTALL.
  3. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND APPROX 15-LBS OF RAW CHICKEN INSIDE BASEMENT WALK IN COOLER MAINTAINED AT IMPROPER TEMPERATURE OF 51.0F,52.1F. MUST MANTAIN COLD FOODS AT 40.0F OR BELOW. MANAGER REMOVED CHICKEN AND DISCARDED APPROX COST $25.00.CRITICAL VIOLATION ISSUED 7-38-005A.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS STILL EXIST FROM LAST INSPECTION REPORT #1684294 DATED 3-28-2016,#35- MUST INSTALL MISSING CEILING TILES IN BASEMENT,#38- FAUCET NECK AT 3- COMP IN BASEMENT LEAKY AND PIPE UNDER EXPOSED HAND SINK LEAKING.MUST REPAIR BOTH. SERIOUS VOLATION ISSUED 7-42-090
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN BASEMENT DISH WASHING AREA NOT CLEAN AT DOORWAY.MUST CLEAN/MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS NOT SHIELDED IN CELING OF BASEMENT DISH WASHING ROOM.MUST INSTALL.
  4. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILES IN BASEMENT AREA.MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET NECK AT 3- COMP IN BASEMENT LEAKY,AND PIPE UNDER EXPOSED HAND SINK LEAKING.MUST REPAIR BOTH.
  5. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS IN CONTAINERS SITTING ON AND UNDER A PREP TABLE AT IMPROPER TEMPERATURES; 15LBS OF CHICKEN AT THE IMPROPER TEMPERATURES OF 65.5F-85.6F VALUED AT $400, 1/2LBS OF SHRIMP AT 52.6F VALUED AT $21, 30LBS OF RICE AT 78.5F VALUED AT $80. INSTRUCTED TO DISCARD AND DENATURE SAID ITEMS. CRITICAL VIOLATION 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD BEING USED AS A SHELF AND FLOOR LINER, INSTRUCTED TO NOT REUSE CARDBOARD ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE. OBSERVED RUSTY SHELVING IN THE WALK IN COOLER LOCATED IN THE BASEMENT. INSTRUCTED TO REPAINT OR REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED STAINED CUTTING BOARD IN THE FOOD PREP AREA ACROSS FROM COOKING EQUIPMENT. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS IN THE FOOD PREP AREA AND WALK IN COOLER IN NEED OF CLEANING TO REMOVE FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A MINOR LEAK AT THE FAUCET AND FAR LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK LOCATED NEXT TO COOKING EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETERS IN THE REFRIGERATOR, WALK IN COOLER AND IN ALL PREP COOLERS. INSTRUCTED TO PROVIDE IN ALL REFRIGERATION AND MAINTAIN.
  6. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR OF WALK-IN COOLER IN BASEMENT IN POOR REPAIR, RUSTED OUT. MUST REPAIR. CLEAN FLOOR IN KITCHEN AND IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR/REPLACE WATER DAMAGED/MISSING CEILING TILES WHERE NECESSARY ON PREMISES AND IN BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHT BULBS AT CEILING IN BASEMENT AND MISSING LIGHT PANELS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER IN THE FORM OF CARDBOARD BOXES IN BASEMENT AREA MAINTAIN AT ALL TIMES.
  7. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN/SANITIZE INTERIOR/EXTERIOR OF 2-DOOR REFRIGERATOR IN REAR PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN PREP AREA ON IST FLOOR AND BEHIND CUSTOMER SERVICE COUNTER. CLEAN/SANITIZE FLOOR OF BASEMENT WALK-IN COOLER/FREEZER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD MISSING IN BASEMENT WALK-IN COOLER. MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT BACK OF FAUCET OF BASEMENT 3-COMP SINK. MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AND UNNECESSARY ITEMS IN BASEMENT PREP AREA ORGANIZE AND MAINTAIN AT ALL TIMES.
  8. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOOD NOT IN ORIGINAL CONTAINERS MUST BE STORED IN FOOD GRADE BAGS IN THE FREEZER(VEGETABLES, BEEF AND CHICKEN). MUST PROPERLY LABEL LARGE GREY CONTAINERS LOCATED IN THE KITCHEN ON THE 1ST FLOOR CONTAINING WHITE FLOUR, SUGAR AND RICE AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE MISSING CEILING TILES IN THE BASEMENT ABOVE THE DRY STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REATTACH WALL COUVING LOCATED NEXT TO UPRIGHT COCA-COLA REFRIGERATOR IN THE CUSTOMER DINING AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST TIGHTEN LEAKY HOT WATER FAUCET HANDLE BASE AT 1COMP SINK IN KITCHEN AREA.
  9. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: FAN GUARDS OF MOST COOLERS, GASKETS OF COOLER DOORS, & WALK-IN COOLER SHELVES-DUE TO DUST/FOOD DEBRIS OR DIRT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER STAINED CEILING TILES IN BASEMENT DRY STORAGE AREA, PEELING BASEBOARD UNDER BASEMENT HANDSINK, CEILING ROUND CONDENSER OF WALK-IN COOLER MUST BE CLEANED & MAINTAINED.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST HAVE HAIR RESTRAINTS AROUND OPEN FOOD.
  10. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FRONT PREP AREA REACH IN COOLERS DOOR GASKETS RIPPED AT KOREAN EXPRESS SIDE. MUST REPAIR OR REPLACE ALL DAMAGED COOLERS GASKETS.
    • 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. PREP AREA REACH IN COOLERS DOOR GASKETS WITH DIRT/FOOD BUILD UP. MUST CLEAN AND MAINTAIN ALL UNCLEAN COOLER GASKETS.
    • 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 FOOD DEBRIS ON WALL BEHIND BASEMENT 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN WALL.
  11. Short Form Complaint

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE MISSING LIGHT COVER INSIDE HOOD OF COOKING EWUIPMENT.
  12. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. No one on premises with a City of Chgo sanitation certificate/prrof of enrollment or reciprocity. Must have at all times food is handled, cooked,served,-a city certified manager on site to oversee flow of food.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Any knives/scissors must be stored in a clean/dry place (not between wall & splashguard of sink).
    • 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. Heavy dust/grease build-up on interior attachments to hood of cooking equipment must be cleaned & mainatined.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Must provide missing light cover in hood of cooking equipment.

Nearby inspected facilities

Own this business? Add a badge to your website