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PANDA CHINA

4042 N NARRAGANSETT AVE, CHICAGO, IL 60634 · Restaurant

Inspection summary

PANDA CHINA has been inspected 4 times by Chicago Department of Public Health since December 15, 2017. The most recent inspection, on April 24, 2019, found no infractions.

1 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: Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 across 2 separate inspections, most recently on March 28, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 March 28, 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 5 times across 2 separate inspections, most recently on May 22, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 4 times across 3 separate inspections, most recently on March 28, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on March 28, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE AN EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP POLICY/KIT ON SITE.INSTRUCTEDMANAGEMENT TO CREATE A POLICY/KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED CONDENSER UNIT GUARD IN WALK IN COOLER DUSTY INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN CONDENSER UNIT GUARD. CORE VIOLATION
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW DEVICE AT ICE MACHINE.INSTRUCTED MANAGEMENT TO INSTALL A BACKFLOW DEVICE ON THE ICE MACINE OR FIND ITS LOCATION IN THE ICE MACHINE. CORE VIOLATION
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GREASE DRIPPING AT BACKING OF HOT LINE HOOD AT FOOD PREP AREA.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN HOT LINE HOOD. CORE VIOLATION
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN CERTIFICATION ON SITE.INSTRUCTED MANAGEMENT TO BECOME ALLERGEN CERTIFIED. CORE VIOLATION
  3. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SOME FOODS IN WALK-IN-FREEZER STORED IN GROCERY BAGS.INSTRUCTED TO PROPERLY STORE AND MAINTAIN FOODS IN FOOD GRADE BAGS/CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING:INTERIOR FAN COVER OF COOLER WALK-IN-COOLER WITH DUST/GREASE BUILD-UP,UPPER PANEL OF ICE MAKER,SIDES OF HOT COOKING EQUIPMENTS,KITCHEN STORAGE SHELVINGS AND BOTTOMS OF FOOD PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS BENEATH THE DISHWASHING 3 COMPARTMENT SINK WITH EXCESSIVE GREASE BUILD-UP AND FLOOR INSIDE THE WALK-IN-COOLER IN POOR REPAIR WITH RUST BUILD-UP.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND REPAIR/REPLACE RUSTY FLOOR INSIDE THE WALK-IN-COOLER TO SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN KITCHEN EXHAUST HOOD/FILTERS IN DETAIL TO REMOVE EXCESSIVE GREASE BUILD-UP AND REMOVE DUSTS ACCUMULATIONS ON VENTILATION COVERS IN PREP AREAS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED AT THE REAR STORAGE SHELFS AND ON TOP OF WALK-IN-COOLER DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STORED SUPPLIES 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS FOR FOOD EMPLOYEES WHEN WORKING AROUND OPEN FOODS.
  4. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REFINISH OR REPLACE CUTTING BOARD WITH DEEP SEAMS ON TOP OF PREP COOLER IN PREP/COOKING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE INOPERABLE LIGHT BULBS IN FRONT SERVICE/DINING AREA

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