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NEW CHINA BUFFET

3246 W ADDISON ST, CHICAGO, IL 60618 · Restaurant

Inspection summary

NEW CHINA BUFFET has been inspected 9 times by Chicago Department of Public Health since May 18, 2010. The most recent inspection, on October 16, 2014, found no infractions.

3 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, Pests and Protecting food from contamination.

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 4 times across 3 separate inspections, most recently on August 22, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 March 17, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 17, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 April 19, 2012. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 December 16, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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. Canvass Re-Inspection

    0 infractions

  3. Canvass

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • ICE MACHINE NOT CLEAN, SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA AND INTERIOR PANELS, HAVE BLACK SLIMY SUBSTANCE BUILD-UP INSIDE, INSTRUCTED TO DISCONTINUE USE, AND USE PRE PACKAGE ICE, UNTIL MACHINE IS CLEAN, MACHINE TAGGED, INSTRUCTED TO FAX A LETTER TO CDPH ONCE MACHINE IS PROPERLY CLEAN AND SANITIZE, ALONG RECEIPTS FROM COMPANY WHO CLEANED MACHINE, FAX #312746-4240, SERIOUS CITATION ISSUED: 7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • ALL EXIT/ENTRY DOORS IN POOR REPAIR, NOT PROPERLY MAINTAINED, APPROX., 1/4 GAP AT BOTTOM OF DOORS, INSTRUCTED TO REPAIR AND PROVIDE A RODENT PROOF STRIPE AT BOTTOM OF ALL DOORS, SERIOUS CITATION ISSUED: 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RESEAL OR REPLACE RUSTY SHELVING INSIDE WALK IN COOLER AND DRY STORAGE AREAS,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE FOLLOWING: INSIDE CABINETS UNDER THE HOT HOLDING ISLAND, ALL THE DRY FOOD BULK CONTAINERS, EXTERIOR OF THE RICE COOKER, ALL COOKING EQUIPMENT, AND PREP TABLE BOTTOM SHELVES, INSTRUCTED TO CLEAN ALL SURFACES, AND MAINTAIN IN A CLEANER FASHION,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN AND MAINTAINED IN REAR KITCHEN AREA UNDER AND BEHIND ALL EQUIPMENT, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS, CEILING AND LIGHT SHIELDS NOT CLEAN AND MAINTAINED IN REAR KITCHEN AREA, INSTRUCTED TO CLEAN/REPAIR WHERE NEEDED,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT TOO DIM BY HOT WATER TANK AREA, INSTRUCTED TO REPAIR,
  4. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE ON THE TOP OF THE PREP TABLE. CHICKEN AT 60F, 59F AND 58F TEMPERATURE. INSTRUCTED MANAGER THAT ALL COLD FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW AND MUST BE STORED INSIDE THE COOLER NO TIME/TEMPERATURE LOG AVAILABLE. CITATION ISSUED CRITICAL, 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $ 75.00 AND TOTAL 20 LBS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULKING AROUND THE WASHBOWL SINK IN WOMENS WASHROOM(ONE OUT OF THREE WASHBOWL SINK) WORN OUT, ALSO SPLASH GUARD OF THE 3 COMPARTMENT SINK CAULKING WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO RE CAULK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTED BOTTOM SHELVE OF THE PREP TABLE. INSTRUCTED TO REMOVE RUST OR REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE FOLLOWING: INSIDE THE CABINET UNDER THE HOT HOLDING ISLAND, ALL THE DRY FOOD BULK CONTAINERS, EXTERIOR OF THE RICE COOKER,EXTERIOR OF THE WOK STATION,PREP TABLE BOTTOM SHELVE, AND ALL THE CHOPPING BOARDS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS AROUND THE CO2 MACHINE, AROUND AND BEHIND THE WATER HEATER, INSIDE THE ELECTRICAL ROOM, FURNACE ROOM, INSIDE THE WALK IN COOLER, WALK IN FREEZER, NEEDS DETAIL CLEANING AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES ALL OVER THE WALLS IN THE DISH WASHING AREA NEED TO BE SEALED. WALLS BY THE DISH MACHINE NEEDS DETAIL CLEANING AND MAINTAIN. VENT IN WOMENS WASHROOM WITH HEAVY DUST BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED OUT LIGHT BULBS ON THE HOT HOLDING ISLAND AND ON THE HOOD IN THE KITCHEN. MUST REPLACE.
  5. Complaint Re-Inspection

    0 infractions

  6. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE; FOUND 11 DOZENS EGGS ON TOP OF PREP REACH IN COOLER RANGING FROM 64.7-69.8F AND ABOUT 3LBS COOKED FISH AT 54.5F CERTIFIED FOOD MANAGER STATED, "FISH WAS COOKED YESTERDAY. INSTRUCTED COLD POTENTIALLY HAZARDOUS FOODS MUST BE AT 40F OR BELOW. ABOVE FOODS DISCARDED, V=$120. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES; OBSERVED ONE FOOD HANDLER WASHING HIS HAND INSIDE THE 2PART SINK. ANOTHER FOOD HANDLER SCRATCHING HER FACE AND NOSE WHILE PREPARING READY TO EAT FOODS (FRUITS)WITHOUT WASHING HER HANDS. INSTRUCTED HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITIONS, AT THE EXPOSED SINK, WITH WARM WATER AND SOAP. THE WASHING OF HANDS INSIDE A UTENSIL-WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010(A).
    • 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 NOT CORRECTED, FROM REPORT #521948, DATED 12-16-11. #30, PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN. #31, CLEAN-MULTI-USE UTENSILS MUST BE PROPERLY STORED. #32, MUST SEAL OR REPLACE RUSTY SHELVING UNITS INSIDE WALK IN COOLER AND DRY STORAGE AREAS, ALSO REPLACE CUTTING BOARDS AT PREP AREAS. #33, THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT AT BOTH PREP AREAS, BOTTOM PANELS OF PREP TABLES, MOP SINK, SHELVING UNITS, CAN OPENER, AND CABINETS UNDER BUFFET TABLES. #34, MUST REGROUT DISH WASHING AREA FLOOR, AND CLEAN FLOORS THRU-OUT PREP AREAS AND STORAGE AREAS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, ALSO CLEAN FLOOR DRAINS. #35, MUST CLEAN HOOD/FILTERS ABOVE COOKING EQUIPMENT AT BOTH PREP AREAS, LIGHT SHIELDS SAME AREAS AND REPLACE DAMAGED CEILING PANELS. #38, FAUCET AT 3PART SINK IN POOR REPAIR, MUST REPAIR OR REPLACE. #40, MUST PROVIDE THERMOMETERS FOR ALL COOLERS. #41, CLUTTER NOTED INSIDE STORAGE AREAS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. SERIOUS CITATION ISSUED, 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPLACE BROKEN GASKETS FOR DOORS FOR TWO PREP REACH IN COOLERS AT HOT FOODS PREP AREA, AND SEAL RUSTY BOTTOM PANELS FOR TWO PREP TABLES AT VEGETABLE PREP AREA.
    • 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. MUST CLEAN WALLS THRU-OUT HOT FOODS PREP AREA AND VENT COVERS THRU-OUT BOTH PREP AREAS, EXCESSIVE DUST ON THEM.
  7. Complaint

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND ABOUT 40 LBS. OF COOKED TURKEY AT 65.4F. CONTAINER ON TOP OF PREP TABLE. CERTIFIED FOOD MANAGER STATED, "TURKEYS WERE COOKED YESTERDAY ABOUT 9:00PM." INSTRUCTED COLD FOODS MUST BE KEPT AT 40F OR BELOW AT ALL TIMES. TURKEY DISCARDED, V=$80.00. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 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. PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN.
    • 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.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL OR REPLACE RUSTY SHELVING UNITS INSIDE WALK IN COOLER AND DRY STORAGE AREAS. ALSO REPLACE CUTTING BOARDS AT PREP AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT AT BOTH PREP AREAS, BOTTOM PANELS OF PREP TABLES, MOP SINK, SHELVING UNITS, AND CABINETS UNDER BUFFET TABLES.
    • 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. MUST REGROUT DISH WASHING AREA FLOORS, AND CLEAN FLOORS THRU-OUT PREP AREAS AND STORAGE AREAS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. ALSO CLEAN FLOOR DRAINS.
    • 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. MUST CLEAN, HOOD/FILTERS ABOVE COOKING EQUIPMENT AT BOTH PREP AREAS, LIGHT SHIELDS SAME AREAS AND REPLACE DAMAGED CEILING PANELS THRU-OUT DINING AREAS.
    • 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. FAUCETS AT 3PART SINK IN POOR REPAIR, MUST REPAIR OR REPLACE.
    • 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.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER NOTED INSIDE STORAGE AREAS, MUST REMOVE UNNECESSARY ARTICLES, 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
      • CLEANING TOWELS MUST BE PROPERLY STORED.
  8. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • rusty vent in dish room.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • not clean wok station hood, filter and rear stove.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • clean floor in walk-in freezer and behind ice machine.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • replace burnt bulbs and broken light shields.
  9. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED 15-25 MICE DROPPINGS IN REAR ELECTRICAL ROOM SERIOUS CITATION ISSUED 7-38-020. INSTRUCTED TO CLEAN AND HAVE PEST CONTROL RETURN FOR SERVICE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED RUSTY VENT IN DISH ROOM INSTRUCTED TO REMOVE RUST.
    • 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.OBSERVED THE FOLLOWING NOT CLEAN FRONT WOK STATION, HOOD AND FILTER FRONT, REAR STOVE, AND REAR WOK STATION. INSTRUCTED TO CLEAN.
    • 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.OBSERVED THE FLOOR IN WALK-IN FREEZER NOT CLEAN, AND BEHIND ICE MACHINE REAR STORAGE INSTRUCTED TO CLEAN.
    • 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.OBSERVED HOLE IN WALL REAR ELECTRICAL ROOM INSTRUCTED TO REPAIR.
    • 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.OBSERVED LIGHTS OUT REAR HOOD, AND REAR STORAGE AREA INSTRUCTED TO REPLACE ALL BULBS WHICH ARE OUT. ALSO OBSERVED SEVERAL LIGHT SHIELDS BROKEN IN REAR PREP AREA INSTRUCTED TO REPLACE.

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