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Lawrence Restaurant

1020 W LAWRENCE AVE, CHICAGO, IL 60640 · Restaurant

Inspection summary

Lawrence Restaurant has been inspected 3 times by Chicago Department of Public Health since November 8, 2010. The most recent inspection, on September 11, 2013, found no infractions.

2 of 3 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.

The last 2 inspections in a row found no infractions.

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 on November 8, 2010. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 2 times on November 8, 2010. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND COOKED MEAT AND COOKED RICE STORED IN STEAM TABLE.MEAT AT TEMP OF 69.7F TO 70F;AND COOKED RICE AT TEMP OF 90F.FOOD PRODUCTS MUST BE REHEATED AT TEMP OF 165F AND ABOVE PRIOR TO STORE IT ON STEAM TABLE.PRODUCTS WAS DISCARDED AND DENATURED.POUNDS 5, VALUE 20.CRITICAL VIOLATION:7-38-005(A) HOOOO63670-15
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND LOW DISH MACHINE WITHOUT SANITIZE SOLUTION.PRESENTLY OPPM.UNIT IN USE TO WASH BREAKFAST PLATES , GLASSES,ETC.TAGGED UNIT"HELD FOR INSPECTION"DO NOT USE.WHEN UNIT IS FIXED AND MAINTAINS 1OO PPM,FAX A LETTER TO PUBLIC HEALTH(FAX #312-746-4240).CRITICAL VIOLATION:7-38-005(A) HOOOO63670-15
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.NEED TO CLEAN INTERIOR OF ICE MACHINE(MINERAL BUILD-UP).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. FAUCET AT 3 COMPARTMENT SINK IS HEAVILY LEAKING,(WATER SPLASHING ON FLOOR), INSTRUCTED TO REPAIR.

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