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PANDA EXPRESS #389

100 W RANDOLPH ST, CHICAGO, IL 60601 · Restaurant

Inspection summary

PANDA EXPRESS #389 has been inspected 20 times by Chicago Department of Public Health since December 21, 2010. The most recent inspection, on January 17, 2023, found no infractions.

5 of 20 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: Cleaning and sanitizing, 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.

  • 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 2 times across 2 separate inspections, most recently on December 8, 2021. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 November 7, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 on July 24, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 10 separate inspections, most recently on November 7, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 8 times across 5 separate inspections, most recently on May 16, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

20 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • BROKEN SINK STOPPER AT 3-COMP SINK RIGHT COMPARTMENT, INSTRUCTED TO REPAIR AND MAINTAIN.
  3. Canvass

    0 infractions

  4. Complaint

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN CLEAN-UP PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS DURING TIME OF INSPECTION. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, AND SURROUNDING FLOORS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACK FLOW PREVENTER DEVICE ON THE ICE MACHINE. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
  5. Complaint

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN.PRIORITY FOUNDATION VIOLATION.A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (New violations are marked with an asterisk*)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT/ DIARRHEA CLEANUP KIT NO PROCEDURE, INSTRUCTED TO OBTAIN.A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (New violations are marked with an asterisk*)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NOT CLEAN UNDER 3-COM SINK. WASTE WATER SPILLS NOTED INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Canvass

    0 infractions

  7. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FOOD STRAINERS BEING USED AS A FLOOR DRAIN FOR THE 3 COMPARTMENT SINK AND 2 COMPARTMENT SINK. INSTRUCTED TO PROVIDE A PROPER FLOOR DRAIN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SODA NOZZLES WITH MINOR WHITE DEBRIS. INSTRUCTED TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR UNDER DRY STORAGE SHELVES LOCATED BY THE UTILITY SINK WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN.
  8. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Reach in freezer lower shelving/racks had excess food debris build up, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor in rear kitchen prep area by 3 compartment sink, need re-grouting. Floors in rear storage area under shelving/racks not clean, need cleanin(corners).
  9. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks not clean, need detailed cleaning(crevices). Cooler shelving not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners), floors in front prep area and by ice machine not clean, need detailed cleaning(corners).
  10. Canvass Re-Inspection

    0 infractions

  11. Canvass Re-Inspection

    1 infraction

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • HAND WASHING FACILITIES IN MEN'S/WOMEN'S WASHROOMS THAT ARE USED BY BOTH EMPLOYEES AND CUSTOMERS STILL NOT MAINTAINED.NO HOT WATER COMMING FROM OUT OF FAUCET. ONLY COLD WATER SIDE WORKING AT THIS TIME.PREMISES REMAIN ON 48 HOURS.MUST CONTINUE TO USE WASHROOMS ON 2ND FL AND STATE BUILDING WASROOMS UNTIL REINSPECTION.CRITICAL VIOLATION ISSUED 7-38-030
  12. Canvass Re-Inspection

    1 infraction

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • HAND WASHING FACILITIES IN MEN'S/WOMEN'S WASHROOMS THAT ARE USED BY BOTH EMPLOYEES AND CUSTOMERS STILL NOT MAINTAINED.NO HOT WATER.OBSERVED WATER BEING USED.HOWEVER RAN WATER AND TEMPERATURE TAKEN AT BOTH WASHROOMS 75.6,75.2F.PREMISES REMAIN ON 48 HOURS.EMPLOYEES MUST USE WASHROOMS LOCATED ON 2ND FL THAT HAVE HOT AND COLD WATER UNTIL REINSPECTION.CRITICAL VIOLATION ISSUED 7-38-030.
  13. Canvass

    2 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • HAND WASHING FACILITIES IN WOMEN AND MEN'S WASHROOMS THAT ARE USE BY BOTH EMPLOYEES AND CUSTOMERS IN FOOD COURT NOT MAINTAINED. OBSERVED NO HOT WATER AT HAND SINKS THAT WERE BEING USED OVER AND OVER INSIDE WASHROOMS.TEMPERATURE TAKEN WAS 72.1F BUT THEN TEMPERATURE DROPPED COLDER TO 57.6 IN BOTH WASHROOMS. RAN WATER APPOX 5 MIN MORE TO SEE IF TEMPERATURE CHANGE BUT WATER STAYED COLD.MUST REPAIR HAND SINKS.PREMISES WILL GO ON 48 HR NOTICE.EMPLOYEE MUST WASH HANDS AGAIN INSIDE PREP AREA AFTER RETURNING FROM WASHROOM UNTIL REINSPECTION. CRITICAL VIOLATION ISSUED 7-38-030
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND DEBRIS ALONG BASEBOARDS BY ICE MACHINE,SODA SYURP AREA.ALSO CLEAN DEBRIS AND DEAD INSECTS BY STORAGE MOP SINK AREA..MUST CLEAN.
  14. Canvass Re-Inspection

    0 infractions

  15. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE, FOUND WALK-IN COOLER AIR TEMPERATURE AT 49.3F, INSTRUCTED MGR TO KEEP ALL COOLER TEMPS AT 40F OR LOWER, COOLER IS TAGGED NOT ALLOWED TO USE. MUST CONTACT THE OFFICE OF CDPH WHEN COOLER IS REPAIRED. CRITICAL CITATION ISSUED. 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INADEQUATE FOOD PROTECTION, FOUND 30 LBS OF RAW CHICKEN AT 47.6F, 7 LBS OF RAW BEEF AT 47.5F, FOOD ITEMS STORED IN SAID WALK-IN COOLER. INSTRUCTED MGR TO STORE ALL COLD FOODS AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005(A). FOOD DISCARDED VALUED AT $60.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD DEBRIS AND STANDING WATER UNDER COOK LINE, INSTRUCTED TO CLEAN AND MAINTAIN.
  16. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL AND MAINTAIN THE HOLES IN THE BOTTOM SURFACE OF THE 1ST COMPARTMENT ON THE 2-COMP. SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX AND MAINTAIN THE LEAKS AT THE BASE OF THE FAUCET AND COMING FROM THE BOTTOM OF THE 1ST COMPARTMENT ON THE 2-COMP. SINK.
  17. Complaint

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS EXCESSIVELY WET IN WALK IN COOLER, REAR AND FRONT PREP AREAS, INSTRUCTED TO KEEP FLOORS DRY AS MUCH AS POSSIBLE.
  18. Complaint

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN COUNTER AROUND BEVERAGE COOLER IN FRONT PREP AREA.
  19. Complaint

    1 infraction

    • 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. INADEQUATE LIGHTING ABOVE CHEMICAL CLEANING SHELVES, INSTRUCTED TO PROVID.
  20. Canvass

    1 infraction

    • 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. FLOORS ALONG WALL BASE, UNDER SHELVES, CORNERS AND BEHIND ICE MAKER NOT CLEAN. FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.

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