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LAO BEIJING RESTAURANT

2138 S ARCHER AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

LAO BEIJING RESTAURANT has been inspected 7 times by Chicago Department of Public Health since March 2, 2011. The most recent inspection, on February 9, 2015, found no infractions.

1 of 7 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 and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 separate inspections, most recently on August 28, 2014. 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 March 2, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 31 times across 6 separate inspections, most recently on August 28, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 6 separate inspections, most recently on August 28, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 2, 2011. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    10 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ALL REACH IN REFRIGERATORS WITH RUSTY SHELVES. RUST MUST BE REMOVED FROM ALL SHELVES AND SHELVES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF FRYERS WITH EXCESS GREASE ACCUMULATION. DETAIL CLEAN AND MAINTAIN INTERIOR OF FRYERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF REACH IN FREEZER UNCLEAN WITH FOOD DEBRIS AND FOOD SPILLS. CLEAN AND MAINTAIN INTERIOR OR REACH IN REFRIGERATOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF REACH IN REFRIGERATOR AND COLD HOLD UNIT WITH VERY UNCEAN INTERIOR COVER OF COLD HOLD UNIT. COVER MUST BE SCRUBBED CLEANED AND MAINTIANED. BEHIND COVER IN CORNERS OF UNIT IS GREASE AND FOOD BUILDUP. CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF CABINETS UNCLEAN WITH FOOD CRUMBS. CLEAN INTERIOR OF CABINETS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR IN NEED OF GROUT INBETWEEN TILES. GROUT ALL FLOORS SO THAT WATER DOES NOT COLLECT INBETWEEN TILES. MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR DRAINS UNCLEAN WITH FOOD DEBRIS. CLEAN AND MAINTAIN FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS BEHIND DISH MACHINE UNCLEAN. CLEAN AND MAINTAIN WALLS BEHIND DISH MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED MISSING FAN COVER IN EMPLOYEE RESTROOM. INSTALL FAN COVER AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED SOME REFRIGERATORS WITHOUT THERMOMETERS. INSTALL AND MAINTAIN THERMOMETERS WITHIN ALL REFRIGERATORS. CHECK THERMOMETERS OFTEN TO ENSURE THAT ALL REFRIGERATORS ARE MAINTAINING 40F OR LESS AT ALL TIMES.
  3. Canvass

    8 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL MULTI USE UTENSILS IN NEED OF STORING IN A CLEAN SANITIZED LOCATION. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN NEED OF REPLACING. WORN, DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, STORAGE SHELVES, SHELVES IN WALK IN COOLER AND INTERIOR AND EXTERIOR OF REACH IN COOLERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP AND DEBRIS MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY UNNECESSARY ARTICLES IN STAIRWAY MUST BE REMOVED OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  4. Short Form Complaint

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Correct By: Saturday, August 25, 2012 Violation Codes: Inspector Comments: FOUND FOOD CONTAINERS NOT STORED PROPERLY.MUST STORE INVERTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Correct By: Saturday, August 25, 2012 Violation Codes: Inspector Comments: FOUND TABLES, COUNTERS, EXTERIOR OF DISHMACHINE, AND INTERIOR OF COOLERS NOT CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Correct By: Saturday, August 25, 2012 Violation Codes: Inspector Comments: FOUND FLOORS NOT CLEAN AT MAIN KITCHEN.(EXCESSIVE FOOD DEBRIS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Correct By: Saturday, August 25, 2012 Violation Codes: Inspector Comments: FOUND WALLS NOT CLEAN AT MAIN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Correct By: Saturday, August 25, 2012 Violation Codes: Inspector Comments: FOUND HOOD VENT NOT CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Correct By: Saturday, August 25, 2012 Violation Codes: Inspector Comments: FOUND CLUTTER AT MAIN KITCHEN.(CLOTHES,TOOLS,ETC.)
  5. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY.MUST STORE INVERTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND TABLES, COUNTERS, EXTERIOR OF DISHMACHINE, AND INTERIOR OF COOLERS NOT CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN.(EXCESSIVE FOOD DEBRIS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALLS NOT CLEAN AT MAIN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND HOOD VENT NOT CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER AT MAIN KITCHEN.(CLOTHES,TOOLS,ETC.)
  6. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE SELF DRAINING ICE BIN TO STORE ICE CUBES FOR CUSTOMER BEVERAGES, REMOVE COOLER. REPAIR CABINET AT SECOND FLOOR TEA STATION. CLEAN AND OR REPLACE STAINED SPLASH GUARD INSIDE ICE MACHINE.
    • 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. REPAIR CRACKED FLOOR TILES AT PREP AREA AROUND GREASE TRAP. CLEAN FLOORS BEHIND BULK FOOD STORAGE CONTAINERS.
    • 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. REPAIR WALL SECTIONS ON SECOND FLOOR TOILET ROOMS. CLEAN VENT COVERS IN TOILET ROOMS ON SECOND FLOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE LIGHT BULB INSIDE REFRIGERATOR BY WALK-IN COOLER AND WALK-IN FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE VENTILATION ABOVE HOT TEA UNIT ON 1ST. FLOOR KITCHEN. REPAIR LEAKS AT HOSES UNDER DISH MACHINE. REPAIR LEAK AT SPIGOT AT HOT TEA UNIT ON SECOND FLOOR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
  7. Canvass

    9 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #163106 ON 08/27/09 NOT CORRECTED: #30 LARGE STORAGE CONTAINERS MUST BE LABELED, #32 REFRAIN FROM STORING UNCOVERED FOODS IN GROCERY BAGS, ONLY USE FOOD STORAGE BAGS, #31 ALL CLEAN DISHES MUST BE STORED INVERTED, #33 CLEAN THE FOLLOWING: HOODS, FILTERS, AND STACKS ABOVE COOKING EQUIPMENT, REFRIGERATION UNITS, INTERIORS OF ALL COOLERS, FREEZERS, GASKETS ON DOORS TO ALL REFRIGERATION, PREP TABLES, STORAGE SHELVES, RACKS, ROLLING CARTS, ALL UNCLEAN SURFACES THROUGHOUT KITCHEN AREA, #34 DETAIL CLEAN ALL FLOORS IN KITCHEN, STORAGE ROOMS, AND THROUGHOUT ALONG WALL BASES IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT, #35 CLEAN WALLS AND CEILING TILES IN KITCHEN, REPLACE STAINED CEILING TILES IN KITCHEN, ALSO HALLWAY AREAS, SERVICE AREAS WHERE NEEDED, REPLACE STAINED CEILING TILES IN 2ND FLOOR SERVICE AREA, #41 STORAGE ROOM ARE CLUTTERED-REMOVE AND KEEP SECTIONS OF ROOM ACCESSIBLE FOR CLEANING AND INSPECTION. SERIOUS 7-42-090 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 READY TO EAT FOOD, PREPARED FOOD ITEMS INSIDE WALK-IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE SELF DRAINING ICE BIN TO STORE ICE CUBES FOR CUSTOMER BEVERAGES, REMOVE 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 STAIRCASE LEADING TO 2ND FLOOR TO REMOVE ASHES.
    • 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. REPAIR WALL SECTIONS BEHIND BULK FOOD STORAGE CONTAINERS. CLEAN AND SANITIZE WALLS IN TOILET ROOMS ON 2ND FLOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE LIGHT BULB INSIDE REFRIGERATOR BY WALK-IN COOLER AND WALK-IN FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE VENTILATION ABOVE HOT TEA UNIT ON 1ST. FLOOR KITCHEN. HOT WATER HANDLE AT WASHBOWL IN STAFF TOILET ROOM IN POOR REPAIR. INSTRUCTED TO REPAIR SAME.
    • 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. INSTRUCTED TO PROVIDE INTERNAL THERMOMETERS INSIDE REFRIGERATION UNITS AND WALK-IN COOLER. ALSO, PROVIDE METAL STEM THERMOMETER TO CHECK FOOD TEMPERATURE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

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