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OLD CHINA BUFFET

4616-4618 W DIVERSEY AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

OLD CHINA BUFFET has been inspected 4 times by Chicago Department of Public Health since November 28, 2016. The most recent inspection, on January 5, 2018, found no infractions.

2 of 4 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 Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 across 2 separate inspections, most recently on January 24, 2017. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 on January 24, 2017. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 January 24, 2017. 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 7 times across 2 separate inspections, most recently on January 24, 2017. 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 2 times across 2 separate inspections, most recently on January 24, 2017. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint

    13 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED MULTIUSE UTENSILS BEING WASHED AND NOT PROPERLY SANITIZED BY FOOD HANDLERS (POT,BOWLS,SPOONS,TONGS)WITH A SMALL BUCKET OF SOAP WATER IN FAR RIGHT SINK BASIN OF 3- COMPARTMENT SINK,HOLDING UTENSILS UNDER RUNNING WATER ONLY.MUST SET UP SINK TO WASH,RINSE AND SANITIZE MULTIUSE UTENSILS PROPERLY.(CRITICAL 7-38-030)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED INADEQUATE AND UNACCESSIBLE HAND WASHING FACILITIES FOR FOOD HANDLERS.OBSERVED HAND WASHING SINK IN DISH WASHING AREA WITH A BROOM LEANING ON IN FRONT OF SINK BASIN AND NO PAPER TOWELS AT HAND SINK IN PREP AREA.EMPLOYEE REMOVED BROOM AND PROVIDED TOWELS AT HAND SINK DURING INSPECTION.MUST KEEP ACCESSIBLE AND MAINTAINED AT ALL TIMES.(CRITICAL 7-38-030)
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • OBSERVED NO INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS TO VIEW FROM PREVIOUS INSPECTION. A NEW SUMMARY WILL BE GIVEN TO POST AT THIS TIME.(SERIOUS 7-42-010B)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS ON DISH RACK STORAGE SHELVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE WORN DOOR GASKET ON WALK IN FREEZER DOOR
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM ALL PREP COOLERS,PREP TABLES,ROLLING CARTS,EXTERIOR OF FOOD STORAGE CONTAINERS,FRYER CABINETS,WOK STATION,CUTTING BOARDS,WALK IN COOLER SHELVING UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN EXCESSIVE FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF COOKING EQUIPMENT,PREP AREA , DISH WASHING AREA ,WALK IN COOLER AND FREEZER,UNDER COLD & HOT HOLDING UNITS AND FLOOR DRAINS AND TROUT.MUST REMOVE STANDING WATER FROM FLOOR BEHIND ICE MACHINE AND UNDER 2- COMP SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN GREASE FROM WALL BEHIND COOKING EQUIPMENT AND DISH WASHING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE FROM PREMISES BOTH B.B.Q. GRILLS,CHARCOAL AND LIGHTER FLUID FROM REAR PREP AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • MUST PROVIDE HAIR RESTRAINTS FOR FOOD HANDLERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROVIDE HOOKS TO HANG UP WET MOPS.MUST STORE WIPING CLOTHES IN A SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN.
  3. License

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED THE DISH MACHINE NOT SANITIZING AT THIS TIME, 0 PPM MACHINE RAN 4 TIMES STILL NO SANITIZER. MACHINE TAGGED AT THIS TIME. INSTRUCTED NOT TO USE, USE THE 3 COMPARTMENT SINK IN REAR TO WASH, RINSE AND SANITIZE ALL DISHES. CRITICAL VIOLATION 7-38-030. REPAIR MAN ON PREMISES CHLORING NOW 100 PPM. TAG REMOVED AT THIS TIME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR OF THE CABINETS UNDER THE SODA MACHINE EAST WALL NOT CLEAN, INSTRUCTED TO CLEAN. ALSO CLEAN TABLE UNDER THE FLAT GRILL NORTH.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR UNDER COLD TABLE EAST NOT CLEAN, INSTRUCTED TO CLEAN.
  4. License

    0 infractions

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