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LANZHOU DOODLES

2247 S WENTWORTH AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

LANZHOU DOODLES has been inspected 8 times by Chicago Department of Public Health since December 21, 2017. The most recent inspection, on February 29, 2024, found no infractions.

1 of 8 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 source, labelling and allergens, Cleaning and sanitizing 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 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 4 times across 3 separate inspections, most recently on May 11, 2021. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 3 times across 3 separate inspections, most recently on June 20, 2023. 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 May 11, 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 July 26, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on May 11, 2021. For example: THERMOMETERS PROVIDED & ACCURATE

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • EXPIRED FOOD SERVICE MANAGERS CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO OBTAIN A VALID CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012 ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICIES ON PREMISES AS REQUIRED; INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010 ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING BURNERS, EXTERIOR SURFACE OF BULK STORAGE CONTAINER IN KITCHEN AREA, EXTERIOR SURFACE OF FLOOR MIXER IN KITCHEN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FOLLOWING: FLOOR DRAINS AT THREE COMP SINK AND UNDER DISHMACHINE, CEILING TILE AND LIGHT SHIELDS IN KITCHEN AREA WHERE NEEDED AND VENT FANS IN WASHROOMS TO REMOVE DUST.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES; INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN VALID CERTIFICATES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • THE CITY OF CHICAGO FOOD SERVICE MANAGER MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING CERTIFICATE.
  3. Complaint

    5 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • ALL BULK FOOD ITEMS ON STORAGE SHELF MUST BE COMPLETELY CLOSED AT ALL TIMES. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • UPON ENTRY TO FACILITY I MEET MANAGER IN BASEMENT TO FIND SEWAR WITH BACK UP OF WASTE WATER. MANAGER ACTIVLY RODDING SEWAR DRAIN IN BASEMENT TO REMOVE ALL WASTE AND WATER BACK UP. BACK UP WAS CORRECTED WHILE ON SITE. ALL AREAS CLEANED AND SANITIZED. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL FOOD HANDLERS IN NEED OF FOOD HANDLER TRAINING. INSTRUCTED TO OBTAIN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PERSON WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST HAVE AN ALLERGEN CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN.
  4. Canvass

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGN AT THE HAND WASHING SINK LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS (BEEF, SLICED TOMATOES) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS IN THE REFRIGERATION UNITS IN THE FOOD PREP AREA WITHOUT LABELS CONTAINING THE PRODUCT DISCARD DATES. INSTRUCTED TO PROVIDE A LABEL FOR ALL TCS RTE FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS IN THE REFRIGERATION UNITS. PRIORITY FOUNDATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED THERMOMETERS NEEDED IN THE REACH IN FREEZERS LOCATED IN THE BASEMENT AND FOOD PREP AREA AND THERMOMETERS NEEDED IN THE 3 DOOR PREP COOLER REFRIGERATION UNIT IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED FOOD STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAME LOCATED IN THE DRY STORAGE AREA IN THE BASEMENT AND BY THE WOK STATION. INSTRUCTED TO PROVIDE LABELS FOR ALL FOOD ITEMS THAT ARE OUT OF THE ORIGINAL PACKAGE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.12 OBSERVED DRY STORAGE ITEMS STORED UNDER SEWER PIPES IN THE BASEMENT. INSTRUCTED TO REMOVE ALL ITEMS AND DO NOT STORE ANYTHING UNDER SEWER PIPES.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12 OBSERVED SOME UTENSILS BEING STORED ON THE REFRIGERATOR DOOR HANDLE. INSTRUCTED TO STORE ALL UTENSILS PROPERLY AT ALL TIMES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15 OBSERVED CLEAN IN PLACE EQUIPMENT TOO LARGE TO SUBMERGE IN THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE ON HOW THE FACILITY WASHES RINSES AND SANITIZES THE CIP EQUIPMENT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED IN THE BASEMENT. INSTRUCTED TO LOCATE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED A MINOR LEAK AT THE FAUCET OF THE UTILITY SINK. INSTRUCTED TO REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED UNNECESSARY ITEMS STORED IN THE BASEMENT (OLD EQUIPMENT). INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS OR CLEAN. OBSERVED ITEMS STORED ON THE FLOOR IN THE BASEMENT. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES FROM THE GROUND.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATED DIRT DEBRIS ON THE FLOORS IN THE BASEMENT. INSTRUCTED TO CLEAN IN BETWEEN WALK IN COOLER AND WALL AND UNDER AND AROUND ALL SHELVES AND REACH IN FREEZERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE. INSTRUCTED TO MEET REQUIREMENT.
  5. Canvass Re-Inspection

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THE PERSON IN CHARGE THAT CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
  6. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • RODENT ACTIVITY OBSERVED ON PREMISES. FOUND 80 RAT DROPPINGS ON PREMISES IN THE BASEMENT. DROPPINGS WERE OBSERVED ON THE FLOOR BY THE HOT WATER TANK, ON THE REAR STAIRS OF THE BASEMENT, ON LARGE BRICKS BY THE REAR STAIRS, ON THE WALL LEDGE NEXT TO THE WALK-IN COOLER AND ON THE FLOOR IN THE CORNER AREA. INSTRUCTED TO CLEAN ALL AREAS AND HAVE PEST CONTROL COMPANY SERVICE PRIOR TO REINSPECTION NEXT WEEK. PRIORITY FOUNDATION VIOLATION 7-38-020(A) ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • THE FLOOR DRAIN UNDERNEATH THE COOKING EQUIPMENT NEEDS CLEANING; CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HOLES IN THE WALL OF THE BASEMENT BY THE HOT WATER TANK AND IN THE CEILING ABOVE THE LARGE BRICKS; INSTRUCTED TO SEAL AS THEY MAY BE RODENT ENTRY POINTS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THE PERSON IN CHARGE THAT CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
  7. Complaint

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FOOD STORED IN GROCERY STORE BAGS IN THE DEEP FREEZERS LOCATED IN THE BASEMENT. INSTRUCTED TO REMOVE, PROPERLY STORE AND LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FOOD LIDS IN DRY STORAGE AREA IN POOR REPAIR. INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED BLADE OF THE CAN OPENER IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND SANITIZE. OBSERVED HOOD VENT IN NEED OF CLEANING. INSTRUCTED TO CLEAN OBSERVED FOOD SPLATTER ON THE SURFACE OF THE REFRIGERATOR LOCATED IN THE KITCHEN. INSTRUCTED TO CLEAN.
  8. License

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL/DATE COOKED FOOD ITEMS IN WALK-IN COOLER IN BASEMENT AND USE FOOD GRADE PLASTIC BAGS OR CONTAINERS FOR FOOD ITEMS IN REFRIGERATION UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST SEAL FLOOR TO BE SMOOTH AND EASILY CLEANABLE IN SMALL AREA USED FOR DRY FOOD STORAGE IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL EXPOSED BRICK/PROVIDE WALLS TO BE SMOOTH AND EASILY CLEANABLE IN SMALL AREA USED FOR DRY FOOD STORAGE IN BASEMENT.

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