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LEMON TREE EXPRESS

176 N WELLS ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

LEMON TREE EXPRESS has been inspected 6 times by Chicago Department of Public Health since May 17, 2012. The most recent inspection, on June 4, 2015, found no infractions.

2 of 6 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.

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 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 July 16, 2013. 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 10 times across 4 separate inspections, most recently on October 21, 2014. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 5 times across 4 separate inspections, most recently on October 21, 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 February 14, 2014. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN KITCHEN AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE PEELING PAINT AT CEILING IN KITCHEN AND DAMAGED CEILING TILES WHERE NECESSARY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BURNT OUT BULBS AT CEILING IN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT FAUCET OF 3-COMP SINK IN KITCHEN. MUST REPAIR.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION(S)FROM REPORT# 1324551 DATED 7/16/2013 NOT CORRECTED (29)(33)MUST DETAIL CLEAN EXTERIOR OF ALL BULK STORAGE CONTAINER AND EQUIPMENT TO REMOVE FOOD SPILLS AND DEBRIS. (29)(38)FILTER AND HOOD NEED CLEANING ABOVE COOKING EQUIPMENT TO REMOVE GREASE. INSTRUCTED TO CORRECT MINOR VIOLATIONS BY THE DATE SPECIFIED ON THE REPORT. SERIOUS VIOLATION ISSUED 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN/SANITIZE ALL CONTACT SURFACES, EXTERIOR OF COOKING EQUIPMENT, COOLERS/FREEZERS AND STORAGE RACKS IN WALK-IN COOLERS. MUST CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR IN WALK-IN COOLER OF FOOD SPILLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK UNDER EXPOSED HANDWASH SINK IN PREP AREA AT REAR. MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE FOIL FROM STOVE, CARDBOARD FROM SHELVES AND FLOOR TO PREVENT PEST HARBORAGE AND PROVIDE FOR PROPER CLEANING.
  5. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED SOME PREPARED AND PRECOOKED FOOD ITEMS NOT PROPERLY LABELED INSIDE THE COOLERS AND FREEZER. MUST PROPERLY LABEL ITEMS WITH THE NAME,DATE AND TIME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN EXTERIOR OF ALL BULK STORAGE CONTAINER AND EQUIPMENT TO REMOVE FOOD SPILLS AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEANING THROUGH OUT PREP AREA ESPECIALLY ALONG THE WALL BASE AND IN CORNERS TO REMOVE FOOD SPILLS,GREASE AND DEBRIS. ALSO FLOORS IN POOR REPAIR (MISSING TILES) AT REAR EXIT DOOR ALONG THE WALL. MUST REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FILTER AND HOOD NEED CLEANING ABOVE COOKING EQUIPMENT TO REMOVE GREASE.
  6. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SHELVING BELOW FRONT SINK MUST RE-SEALED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: INTERIOR PARTS UNDER THE 'WOK' EQUIPMENT, THE PANEL BELOW THE FILTERS ON HOOD OF COOKING EQUIPMENT, FAN GUARDS OF WALK-N COOLER-DUE TO GREASE BUILD-UP OR DUST ACCUMULATION. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG THE BASEBOARS BEHIND COOKING EQUIPMENT & ON THE RIGHT SSIDE OF THE FRONT PREP TABLE MUST BE FREE OF GREASE OR DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING BASEBOARDS UNDER THE 3-COMP SINK, LOOSE ONES AT FRONT SIDE WALL OF THE SERVING AREA & UNDER THE FRYERS MUST BE REPLACED. The walls and ceilings shall be in good repair and easily cleaned.

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