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LAKE LANGANO ETHIOPIAN-CHINE

1023-1025 W WILSON AVE, CHICAGO, IL 60640 · Restaurant

Inspection summary

LAKE LANGANO ETHIOPIAN-CHINE has been inspected 6 times by Chicago Department of Public Health since January 25, 2012. The most recent inspection, on March 18, 2016, found no infractions.

2 of 6 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.

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 2 times across 2 separate inspections, most recently on July 21, 2015. 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 July 21, 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 once on July 21, 2015. 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 once on January 25, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 8 times across 3 separate inspections, most recently on July 21, 2015. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED MEATS STORED DIRECTLY IN GROCERY BAGS IN THE REACH-IN FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE MEATS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS UNDER THE COOKING EQUIPMENT TO REMOVE BROKEN PLATES, SPIDER WEBS, AND FOOD DEBRIS BUILDUP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DUST BUIILDUP IN THE CEILING VENTS ABOVE THE FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE APPROPRIATE INTERIOR THERMOMETER FOR WALK-IN COOLER. THE WALK-IN COOLER CONTAINED A LARGE OUTDOOR THERMOMETER IN THE COOLER AT TIME OF INSPECTION- CANNOT USE OUTDOOR THERMOMETER FOR REFRIGERATION UNITS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES IN THE KITCHEN PREP AREA MUST WEAR APPROPRIATE HAIR RESTRAINT AT ALL TIMES.
  3. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN MESH AT REAR SCREEN DOOR,INSTRUCTED TO REPAIR OR KEEP MAIN DOOR CLOSED AT ALL TIMES. NEED TO PROVIDE LONG HANDLES FOR UTENSILS USED FOR DEEP CONTAINERS TO SCOOP FOOD OUT
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESS WATER INSIDE THE DISPLAY PREP COOLER,INSTRUCTED TO REMOVE WATER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD IN CONTAINERS STORED ON FLOOR INSIDE THE WALK-IN FLOOR,INSTRUCTED TO ELEVATED SAID CONTAINERS 6"OFF THE FLOOR
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VERY LITTLE COLD WATER FLOWS AT WASHBOWL INSIDE THE WASHROOM. INSTRUCTED TO ADD MORE WATER FLOW. COLD WATER HANDLE IN POOR REPAIR, NOT ABLE TO TURN OFF AND ON ,KEEPS TURNING,IN EXPOSED HAND SINK IN PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OVEN THERMOMETER INSIDE THE TWO DOOR DISPLAY PREP COOLER, WRONG THERMOMETER. INSTRUCTED TO PROVIDE FREEZER / COOLER THERMOMETER FOR THE SAID COOLERS.
  4. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED UNUSED/UNCLEAN CHEST FREEZER IN REAR STORAGE AREA. MUST CLEAN OR REMOVE UNUSED FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD STAINS/FOOD BUILD UP ON EXTERIOR OF ALL SINKS/COOLERS. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT. MUST CLEAN FLOOR THROUGOUT PREMISES AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WASHROOM HANDWASH BOWL WATER PRESSURE LOW. MUST INCREASE WATER PRESSURE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UPPER LEVEL STORAGE ROOM CLUTTERED. MUST ELEVATE ALL ITEMS 6" OFF FLOOR AND MAINTAIN.
  5. License Re-Inspection

    0 infractions

  6. License

    1 infraction

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO PEST CONTROL SERVICE FOR PREMISES. INSTRUCTED MANAGER TO PROVIDE PEST CONTROL SERVICE AND LOGBOOK FOR PREMISES FROM A LICENSED STATE OF ILLINOIS PEST CONTROL OPERATOR.

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