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LAO YUNNAN RESTAURANT

2109 S CHINA PL, CHICAGO, IL 60616 · Restaurant

Inspection summary

LAO YUNNAN RESTAURANT has been inspected 9 times by Chicago Department of Public Health since May 25, 2012. The most recent inspection, on August 27, 2015, found no infractions.

2 of 9 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, Handwashing and staff hygiene and Pests.

The last 2 inspections in a row found no infractions. 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 7 times across 4 separate inspections, most recently on September 4, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on August 20, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 2 times across 2 separate inspections, most recently on August 20, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 April 3, 2015. 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 25 times across 7 separate inspections, most recently on August 20, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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.

9 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • INADEQUATE HANDS WASHING FACILITIES, FOUND BOTH PREP AREA HAND SINKS WITHOUT HAND WASH SOAP NOR PAPER TOWELS. INSTRUCTED MGR TO PROVIDE HAND SOAP AND PAPER TOWELS TO ALL HAND SINKS AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INADEQUATE INSECTS COTROL, FOUND ABOUT 15 LIVE COCKROACHES AT KITCHEN DISH WASHING AREA WALLS. INSTRUCTED TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS. PEST CONTROL SERVICE RECOMMEDED SERIOUS CITATION ISSUED 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CHEST FREEZER COVER IN POOR REPAIR , EXPOSED INSULATION, INSTRUCTED TO REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SHELVES NOT CELAN AT DISH WASHING AREA, WALK-IN COOLER, STORAGE AND PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEVERAL CRACK AND CREVICES NOTED ON KITCHEN WALLS, INSTRUCTED TO SEAL.
  4. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • USING GROCERY BAGS FOR STORAGE, INSTRUCTED TO USE PROPER BAGS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • WALK-IN COOLER FAN COVER NOT CLEAN, HEAVY DUST BUILD UP, INSTRUCTED TO CLEAN.
  5. Canvass

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF RODENTS ACTIVITY NOTED, FOUND 20 RAT DROPPINGS SCATERED ALONG WALL BASE IN DISH WASHING AREA AND BEHIND HOT WATER TANK, INSTRUCTED TO ELIMINATE RODENTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED. SERIOUS CITATION ISSUED 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • USING TIN CANS TO COOK IN, INSTRUCTED TO USE PROPER UTENSILS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING ADRAIN BOARD AT 3-COMP SINK, INSTRUCTED TO INSTALL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • USING GROCERY BAGS FOR STORAGE, INSTRUCTED TO USE PROPER BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • WALK-IN COOLER FAN COVER NOT CLEAN, HEAVY DUST BUILD UP, INSTRUCTED TO CLEAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SHELVES AND COUNTER TOPS NOT CLEAN, FOOD DEBRIS NOTED AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE AND FOOD DEBRIS NOTED ALONG WALL BASE, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD AT CEILING LIGHT FIXTURE, INSTRUCTED TO INSTALL.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIRMENT NOT MET.
  6. Canvass Re-Inspection

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF BOTH MICROWAVES UNCLEAN WITH FOOD DEBRIS AND FOOD SPILLS. CLEAN AND SANITIZE INTERIOR OF MICROWAVES.OBSERVED EXTERIOR OF GREASE TRAP WITH EXCESS GREASE ACCUMULATION, RUST AND VERY UNCLEAN. EXTERIOR OF GREASE TRAP NEEDS OT BE CLEANED AND MAINTAINED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED 2 DEAD ROACHES IN CLOSET CONTAINING MOP AND BUCKET. CLEAN AND MAINTAIN FLOORS IN CORNERS AND ALONG WALLS. OBSERVED FLOOR DRAINS UNCLEAN. CLEAN AND MAINTAIN ALL FLOOR DRAINS. REPAIR OR REPLACE FLOOR DRAIN COVER IN DISREPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING OF FRONT PREP AREA UNCLEAN WITH DUST ACCUMULATION. CLEAN AND MAINTAIN. OBSERVED CEILING AND WALLS OF REAR EXITWAY UNCLEAN WITH DIRT AND DUST ACCUMULATION. CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BACKFLOW PREVENTER FOR MOP SINK LEAKING. MUST REPAIR AND MAINTAIN BACK FLOW PREVENTER. OBSERVED EXPOSED HAND SINK IN REAR SLOW DRAINING. REPAIR SINK
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED REFRIGERATOR WITHOUT WORKING THERMOMETERS. ALL REFRIGERATORS NEED EASILY READABLE THERMOMETERS. THERMOMETERS NEED TO BE CHECKED OFTEN BY STAFF TO ENSURE THAT ALL COOLERS ARE MAINTAINING 40F OR LESS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED POTS AND PAN STORED IN CLOSET CONTAINING MOP AND MOP BUCKET. ALL FOOD RELATED ITEMS NEED TO BE REMOVED FROM CLOSET WITH MOP AND MOP BUCKET.
  7. Canvass

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED REFRIGERATOR HOLDING POTENTIALLY HAZARDOUS FOOD AT AN IMPROPER AMBIENT AIR TEMPERATURE OF 52.3F. UNIT TAGGED. CRITICAL VIOLATION 7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD WITHIN ABOVE MENTIONED COOLER INCLUDING : RAW FISH, CHICKEN, BLOOD AND COOKED VEGETABLES. ALL FOOD COLLECTIVELY WEIGHED APPROXIMATELY 20LBS AND WAS VALUED AT $350. IT RANGED IN TEMPERATURE FROM 52.3- 55.6 F. ALL FOOD WAS VOLUNTARILY DISCARDED AND DENATURED. CRITICAL VIOLATION 7-38-005 (A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED EXTERIOR OF GREASE TRAP WITH EXCESS GREASE ACCUMULATION, RUST AND VERY UNCLEAN. EXTERIOR OF GREASE TRAP NEEDS OT BE CLEANED AND MAINTAINED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF REACH IN REFRIGERATOR WITH BLACK MOLD LIKE SUBSTANCE WITHIN COOLER. COOLER MUST BE CLEANED ON WALLS CEILING AND BACK. ALL GASKETS MUST BE CLEANED AND/OR REPLACED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF BOTH MICROWAVES UNCLEAN WITH FOOD DEBRIS AND FOOD SPILLS. CLEAN AND SANITIZE INTERIOR OF MICROWAVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR DRAINS UNCLEAN. CLEAN AND MAINTAIN ALL FLOOR DRAINS. REPAIR OR REPLACE FLOOR DRAIN COVER IN DISREPAIR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED 2 DEAD ROACHES IN CLOSET CONTAINING MOP AND BUCKET. CLEAN AND MAINTAIN FLOORS IN CORNERS AND ALONG WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING OF FRONT PREP AREA UNCLEAN WITH DUST ACCUMULATION. CLEAN AND MAINTAIN. OBSERVED CEILING AND WALLS OF REAR EXITWAY UNCLEAN WITH DIRT AND DUST ACCUMULATION. CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED EXPOSED HAND SINK IN REAR SLOW DRAINING. REPAIR SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BACKFLOW PREVENTER FOR MOP SINK LEAKING. MUST REPAIR AND MAINTAIN BACK FLOW PREVENTER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED REFRIGERATOR WITHOUT WORKING THERMOMETERS. ALL REFRIGERATORS NEED EASILY READABLE THERMOMETERS. THERMOMETERS NEED TO BE CHECKED OFTEN BY STAFF TO ENSURE THAT ALL COOLERS ARE MAINTAINING 40F OR LESS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED POTS AND PAN STORED IN CLOSET CONTAINING MOP AND MOP BUCKET. ALL FOOD RELATED ITEMS NEED TO BE REMOVED FROM CLOSET WITH MOP AND MOP BUCKET.
  8. Complaint

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED ON THE SERVICE LINE AT IMPROPER TEMPERATURES. TEMPS. RANGED FROM 51.0F-57.7F AND INCLUDED PORK, CHICKEN, BEEF, DUCK AND PIG EARS. ALL ITEMS WERE DISCARDED A COMBINED WEIGHT OF APPROX. 25LBS. VALUED AT $150. INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER. CRITICAL VIOLATION 7-38-005A
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • FOUND NO HOT WATER PER CITY CODE AT ANY OF THE SINKS. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. HOT WATER WAS RESTORED-MUST MAINTAIN. CRITICAL VIOLATION 7-38-030
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • FOUND 3-COMPARTMENT SINK BACKING UP WITH WASTE WATER AND OVER-FLOWING FROM GREASE TRAP IN PREP AREA ON TO THE FLOOR. INSTRUCTED TO FIX AND MAINTAIN. CRITICAL VIOLATION 7-38-030 PLUMBER ARRIVED ON PREMISES AND FIXED SINK.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND FRONT/REAR EXP0SED HANDWASHING SINK NOT ACCESSIBLE. BOTH WERE FOUND WITH DISHES AND TOWELS IN THEM. ALSO, REAR EXPOSED HANDWASHING SINK NOT MAINTAINED-CLOGGED AND UNABLE TO DRAIN. INSTRUCTED TO MAKE/KEEP SINKS ACCESSIBLE AND MAINTAINED AT ALL TIMES. CRITICAL VIOLATION 7-38-030
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND NO SOAP/PAPER TOWELS AT REAR EXPOSED HAND WASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. CRITICAL VIOLATION 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST DATE/LABEL POTENTIALLY HAZARDOUS FOODS INSIDE OF WALK-IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SAND OR REPLACE CUTTING BOARDS IN PREP AREA WITH DEEP DARK GROOVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, WALK IN AND PREP COOLERS, PREP TABLES, STORAGE RACKS AND SHELVES. MUST CLEAN EXTERIOR OF GREASE TRAP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN INTERIOR/EXTERIOR OF FLOOR DRAINS, FLOOR IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. MAINTAIN DRY FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND MAINTAIN ALL VENTS AND WALLS IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX LEAK AT BASE OF FAUCET ON 3-COMP. SINK IN PREP AREA. MUST FIX SLOW DRAINING SINK IN MEN'S TOILET ROOM.
  9. License

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND WALK IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES. 53.5F. CRITICAL VIOLATION. CITATION ISSUED.TAGGED COOLER.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER COLD HOLDING TEMPERATURES.10 POUNDS RAW CHICKEN AT 51.8F, 5POUNDS RAW FISH AT 51.7F, 10 POUNDS COOOKED NOODLES AT 52.3F, 10 POUNDS RAW EGGS AT 53.9F, 15 POUNDS COOKED CHICKEN AT 51.4F, AND 5 POUNDS CRAB RANGOON AT 51.3F. CRITICAL VIOLATION. CITATION ISSUED. DISPOSED OF 55 POUNDS OF FOOD. VALUE AT $150.00
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE.

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