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PACIFIC LANGHAM CHICAGO CORPORATION

330 N WABASH AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

PACIFIC LANGHAM CHICAGO CORPORATION has been inspected 12 times by Chicago Department of Public Health since June 27, 2013. The most recent inspection, on January 14, 2026, found no infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 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 March 15, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 3 times across 3 separate inspections, most recently on February 14, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 September 16, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on September 16, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 9 times across 5 separate inspections, most recently on March 15, 2023. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Weak hot water pressure at main kitchen hand wash sink, instructed to provide under city pressure.
  4. Canvass

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • Missing thermometer on coffee station dairy cooler, Instructed to provide.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Using deli cups as scoop for bulk food ( flour )containers, instructed to use proper scoops.
  5. Canvass

    4 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING THERMOMETR IN SEVERAL COOLERS, INSTRUCTED TO KEEP IN WARMEST PART WHERE IT IS EASY TO VIEW.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • CLEAR PLASTIC DELI CUPS NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY AND REMOVE OLD FOOD LABELS.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • IMPROPER SCOOPS USED FOR BULK FOODS, INSTRUCTED TO USE DURABLE SCOOPS WITH A HANDLE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • HAND SINK AT DISH MACHINE AREA TOO CLOSE TO CLEAN UTENSILS RACK, INSTRUCTED TO INSTALL A SPLASH GUARD.
  6. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO DISCLAIMER ON FOOD MENU ITEMS THAT CAN BE ORDERED NOT FULLY COOKED. INSTRUCTED TO PROVIDE. NO CITATION ISSUED
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • CLEAR PLASTIC DELI CUPS NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY AND REMOVE STICKERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FAN COVER INSIDE WALK-IN COOLER NOT CLEAN, HEAVY DUST BUILD-UP NOTED INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • DAMAGED INSULATION FOR WALK-IN COOLER COOLING LINES, INSTRUCTED TO REPAIR.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MISSING A LIGHT SHIELD AT DISPLAY RACK AT FRONT KITCHEN. INSTRUCTED TI INSTALL.
  7. Canvass

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • STAND UP REACH IN 1-DOOR PASTRY COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 48.2 F. FOUND POTENTIALLY HAZARDOUS PASTRIES- MAL EMENTY, RHUBARB ETC. HELD INSIDE COOLER. INSTRUCTED MANAGER TO REPAIR/MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PASTRIES, MADE FROM WHOLE EGGS, MILK, HEAVY CREAM HELD AT IMPROPER TEMPERATURES- MAL EMENTY AT 50.0 F, RHUBARB HELD AT 49.0 F, BLONDIES HELD AT 48.5 F, TRES LECHES AT 49.0 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD COLD AT 40 F OR BELOW. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
  8. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DISH WASHING AREA FLOOR MISSING GROUT BETWEEN TILES, INSTRUCTED TO RE-GROUT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS WITH BEARD NOT WEARING BEARD RESTRAINTS. RESTRAINTS, INSTRUCTED TO WEAR.
  9. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR THE RIPPED GASKETS ON THE REACH-IN REFRIGERATORS IN THE BAKERY PREP AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE TETHER HANGING FROM THE FOOD STORAGE RACKS IN THE WALK-IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED UN-OPENED BOXES OF FOOD ON THE FLOOR IN THE WALK-IN FREEZER. INSTRUCTED TO STORE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS UNDER THE DRY STORAGE RACKS IN THE KITCHEN WHERE CATERING AND BANQUET ITEMS ARE STORED.
  10. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN THE FOLLOWING AREAS: COOL PREP KITCHEN AND IN DRY FOOD STORAGE AREA.
  11. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE FOLLOWING LEAKS: 3 COMPARTMENT SINK PLUMBING UNDER THE WASH BASIN AND SPRAYER HEAD AT HIGH TEMPERATURE WASHER. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED A FOOD HANDLER IN THE PASTRY KITCHEN PREP AREA WITHOUT A HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND/OR COOKED.
  12. License

    0 infractions

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