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LO'S CHINESE KITCHEN

2800 W IRVING PARK RD, CHICAGO, IL 60618 · Restaurant

Inspection summary

LO'S CHINESE KITCHEN has been inspected 11 times by Chicago Department of Public Health since January 7, 2010. The most recent inspection, on September 29, 2016, found no infractions.

3 of 11 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, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on August 24, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on March 25, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 July 9, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 22 times across 8 separate inspections, most recently on March 25, 2016. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 10 times across 8 separate inspections, most recently on March 25, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE POTS AND PANS. FOUND POT AND PAN ON THE FLOOR IN THE REAR AREA. INSTRUCTED TO PROPERLY STORE 6 INCHES OFF THE FLOOR AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE STORAGE SHELVING RACKS INSIDE THE WALK-IN COOLER TO REMOVE FOOD DEBRI. ALSO MUST CLEAN DOOR TRACKS OF BOTH 2-SLIDING DOOR REFRIGERATORS TO REMOVE FOOD DEBRI AS WELL AS THE BOTTOM SHELVING BOTH COOLERS TO REMOVE FOOD DEBRI.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR TORN/BROKEN FLOOR ENTRANCE OF THE WALK-IN COOLER SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • STAFF MUST WEAR HAIR RESTRAINTS WHILE IN FOOD PREP AREAS. FOOD MANAGER NOT WEARING A HAIR RESTRAINT. MUST PROVIDE.
  3. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEAN KITCHEN AREA, MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, AND BETTER MAINTAIN DAILY,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE CLUTTER THRU-OUT BATHROOM AREA, CLEAN AND BETTER ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
  4. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RESTRICT USING CARRYOUT BAGS FOR FOOD STORAGE, MUST INVEST IN FOOD GRADE BAGS OR CONTAINERS,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN IN DETAIL UNDERNEATH HOT HOLDING UNITS, INTERIOR DOOR OF THE DEEP FRYER AND VENTS ABOVE COOKING EQUIPMENT,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT IN SLIDING DOOR COOLERS PREP AREA,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INCREASE HOT WATER PRESSURE AT 3 COMPARTMENT,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE CLUTTER THRU-OUT BATHROOM AREA, CLEAN AND BETTER ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
  5. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT IN PREP AREA,
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST STORE EMPLOYEES BELONGS ONE DESIGNATED AREA NICE AND NEATLY, RESTRICT STORING ON TOP OF FOOD ITEMS,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK,
  6. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GREASE BOX CONTAINER RUSTED . INSTRUCTED TO REMOVE THE RUST AND REPAINT. KNIVES STORED BEHIND THE PIPE BEHIND THE EXPOSED HAND SINK AND BESIDE THE PREP COOLER. INSTRUCTED TO STORE KNIVES IN A KNIFE RACK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN IN DETAIL UNDERNEATH THE SHELVE OF THE HOT HOLDING UNIT,AND INTERIOR DOOR OF THE DEEP FRYER AND MAINTAIN. CLEAN AND ORGANIZE THE SHELVINGS UNDER THE FRONT COUNTER AND THE SHELVINGS BESIDE THE REACH IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO PROVIDE RAISED SHELVINGS TO STORE STOCKS 6" OFF THE FLOOR, INSIDE THE WALK IN COOLER , INSIDE THE WASHROOM AND IN THE DRY STORAGE AREA. REMOVE MILK CRATE BEING USED TO STORE STOCKS. MUST CLEAN IN DETAIL THE FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILES ABOVE THE HOT HOLDING UNIT. INSTRUCTED TO REPLACE. WALLS BEHIND THE DRY STORAGE SHELVES WITH CANNED FOODS,NEEDS DETAIL CLEANING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING VISIBLE THERMOMETER INSIDE THE WALK IN COOLER. INSTRUCTED TO PROVIDE.
  7. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOOD INSIDE THE WALK IN COOLER AND SOME DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN, INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, STORAGE SHELVES, MOP SINK, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE AND DRIED FOOD STORAGE CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESSIVE DEBRIS AND GREASE BUILD-UP UNDER EQUIPMENT, INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREP AREA, STORAGE AREA AND WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT, WALLS THRU-OUT PREP AREA, SEAL OPENINGS AROUND PIPES AT SAME AREA AND REPLACE DAMAGED CEILING PANELS AT PREP AREA AND WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE CLUTTER THRU-OUT PREP AREA, STORAGE AREA AND WASHROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.
  8. Short Form Complaint

    0 infractions

  9. Complaint-Fire Re-inspection

    0 infractions

  10. Complaint-Fire

    6 infractions

    • 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.INSTRUCTED TO REMOVE AND DENATURED ALL OPEN FOOD PRODUCT AND CONTAINERS.SMOKE DAMAGED
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL OPEN SINGLE SERVICE ITEMS FORK, SPOONS ETC MUST BE REMOVED AND DISPOSED OF. SMOKE DAMAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL FOOD AND NON FOOD CONTACT SURFACES MUST BE CLEANED AND SANITIZED. SMOKE DAMAGE.100 PPM OF CHLORINE SANITIZER.
    • 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 WALLS SMOKE DAMAGE.
    • 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.CLEAM ALL WALLS AND CEILING SMOKE DAMAGE
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN ALL LIGHT SHIELDS SMOKE DAMAGE
  11. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN WOK STATION INTERIOR OF OVEN, AND FAN GUARD COVERS IN REACH IN COOLERS ALSO INTERIOR OF COOLERS.
    • 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 FLOOR IN REST ROOM STANDING WATER MUST REMOVE.
    • 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.CLEAN WALLS REAR STORAGE AND REPLACE CEILING TILES WHICH ARE WATER DAMAGED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HAND SINK LEAKING AT P TRAP INSTRUCTED TO REPAIR. ALSO FRONT 2 DOOR COOLER LEAKING WATER AT COMPRESSER INSTRUCTED TO REPAIR.

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