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LAN'S CAFE

450 W 23RD PL, CHICAGO, IL 60616 · Restaurant

Inspection summary

LAN'S CAFE has been inspected 5 times by Chicago Department of Public Health since October 27, 2010. The most recent inspection, on June 28, 2012, found no infractions.

2 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: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 2 separate inspections, most recently on December 6, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 November 29, 2011. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 once on November 29, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on November 29, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 November 29, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: CLEAN AND SANITIZE INTERIOR OF HAND WASH SINK, VENTILATION HOOD, THREE COMPARTMENT SINK, PREP TABLES, SHELVES, INTERIOR OF BREAD DISPLAY CASE, UNDER AROUND ALL EQUIPMENT IN KITCHEN, VENT IN DINING AREA, AROUND SPICES IN KITCHEN, PREP COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Correct By: Thursday, March 01, 2012 Violation Codes: 7-38-030, 015, 010 (A), 005 (A) Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS THROUGHOUT KITCHEN AND FLOOR DRAINS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Correct By: Thursday, March 01, 2012 Violation Codes: 7-38-030, 015, 010 (A), 005 (A) Inspector Comments: PROVIDE SINK STOPPERS FOR THREE COMPARTMENT SINK AND REPAIR LEAKS AT FAUCET AND HANDLES AT THREE COMPARTMENT SINK. SLOW DRAINING THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Violation Codes: 7-38-030, 015, 010 (A), 005 (A) Inspector Comments: REMOVE UNUSED EQUIPMENT AT DINING AREA, ORGANIZE CLUTTERED AREAS IN KITCHEN AND DINING AREA TO PREVENT PEST HARBORAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Correct By: Thursday, March 01, 2012 Violation Codes: 7-38-030, 015, 010 (A), 005 (A) Inspector Comments: All employees shall be required to use effective hair restraints to confine hair.
  3. Canvass

    13 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: COOKED BEEF AT 57.0F INSIDE REFRIGERATOR, COOKED RICE AT 78F, 10 EGG CUSTARDS AT 63.5F, EGGS AT 54.3F STORED ON RACK IN KITCHEN, CHICKEN AT 57.1F. INSTRUCTED TO KEEP COLD FOODS AT 40F AND BELOW AND HOT FOODS AT 140F AND ABOVE AT ALL TIMES. NO TIME/TEMPERATURE LOGS PROVIDED. APPROXIMATE WEIGHT 20LBS, APPROXIMATE VALUE $100.00. CRITICAL 7-38-005(A). EMPLOYEE VOLUNTARILY DISCARDED SAID FOOD ITEMS AT THIS TIME.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP AT EXPOSED HAND WASH SINK IN KITCHEN AND NO PAPER TOWELS IN MEN TOILET ROOM. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL SINKS TO PROPERLY WASH AND DRY HANDS PER CITY CODE. CRITICAL 7-38-030 ISSUED.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED CARDBOARD BOX FILLED WITH CHINESE LEAFY VEGETABLES STORED ON KITCHEN FLOOR WITH WATER DAMAGE FROM WATER BACKING UP FROM FLOOR DRAIN AT THREE COMPARTMENT SINK. INSTRUCTED TO PROPERLY PROTECT FOOD PRODUCTS DURING STORAGE AT ALL TIMES. MANAGER DISCARDED SAID FOOD ITEMS AT THIS TIME. SERIOUS 7-38-005 (A) ISSUED.
    • 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
      • Thawing frozen food for further processing shall be accomplished by storage in a refrigerator at 40?F or less, or by other approved method. OBSERVED IMPROPER THAWING OF CHICKEN LEGS STORED IN STAGNANT WARM WATER INSIDE BUCKET ON KITCHEN FLOOR AND CHICKEN STORED INSIDE CONTAINER ON KITCHEN FLOOR. INSTRUCTED TO PROPERLY THAW FOODS UNDER COLD RUNNING WATER AND OR INSIDE REFRIGERATOR. CHICKEN TEMPERATURE AT 46.1F-66.3F. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS AT THIS TIME TIME. APPROXIMATE WEIGHT 30LBS, APPROXIMATE VALUE $50.00. SERIOUS 7-38-005(A) ISSUED.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMPARTMENT SINK NOT MAINTAINED. OBSERVED FLOOR DRAIN AT THREE COMPARTMENT SINK OVERFLOWING ONTO PREP KITCHEN FLOOR WHEN WATER RELEASED IN MIDDLE COMPARTMENT AT THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN DRAINS AND PROPER DRAINAGE AT ALL TIMES. SERIOUS 7-38-030 ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE PREPARED, READY TO EAT FOOD ITEMS INSIDE REFRIGERATION UNITS.
    • 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.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE PAPER LINING FROM PREP TABLE IN KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE INTERIOR OF HAND WASH SINK, VENTILATION HOOD, THREE COMPARTMENT SINK, PREP TABLES, SHELVES, INTERIOR OF BREAD DISPLAY CASE, UNDER AROUND ALL EQUIPMENT IN KITCHEN, VENT IN DINING AREA, AROUND SPICES IN KITCHEN, PREP COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS THROUGHOUT KITCHEN AND FLOOR DRAINS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE SINK STOPPERS FOR THREE COMPARTMENT SINK AND REPAIR LEAKS AT FAUCET AND HANDLES AT THREE COMPARTMENT SINK. SLOW DRAINING THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNUSED EQUIPMENT AT DINING AREA, ORGANIZE CLUTTERED AREAS IN KITCHEN AND DINING AREA TO PREVENT PEST HARBORAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.
  4. License Re-Inspection

    0 infractions

  5. License

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INSTRUCTED TO PROVIDE HOT WATER AT WASHBOWLS IN TOILET ROOMS. CRITICAL 7-38-030. BUSINESS NOT OPEN AND OPERATING AT THIS TIME. NO CITATION ISSUED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • INSTRUCTED TO PROVIDE GARBAGE DUMPSTER FOR BUSINESS OPERATIONS. SERIOUS 7-38-020. BUSINESS NOT OPEN AND OPERATING AT THIS TIME. NO CITATION ISSUED.
    • 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. SEAL OPENINGS AROUND PIPING ABOVE HOT WATER TANK AT REAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE BACKFLOW PREVENTION DEVICE AT WATER LINE FOR COFFEE UNIT.
    • 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.

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