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SPRING WORLD RESTAURANT

2109 S CHINA PL, CHICAGO, IL 60616 · Restaurant

Inspection summary

SPRING WORLD RESTAURANT has been inspected 3 times by Chicago Department of Public Health since June 10, 2010. The most recent inspection, on May 25, 2012, found no infractions.

1 of 3 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: Pests, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 on June 10, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on June 10, 2010. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 June 10, 2010. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 June 23, 2010. 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 June 23, 2010. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

3 inspections

  1. Canvass

    0 infractions

  2. Suspected Food Poisoning Re-inspection

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND UNCOVERED STRAWS AT FRONT PREP AREA.INSTRUCTED TO PROVIDE ENCLOSED/WRAPPED INDIVIDUAL STRAWS AND OR PROVIDE CUSTOMER SELF SERVICE STRAW DISPENSER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST ALL FREEZERS TO REMOVE ICE BUILD-UP.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE SHATTER PROOF BULBS AT FRONT COLD HOLDING DISPLAY UNIT.
  3. Suspected Food Poisoning

    10 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. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT FRONT COLD HOLDING UNIT: SOY SAUCE RIBS, SPICY CHICKEN, BEEF WITH SZECHWAN SAUCE, SPICY AND NON SPICY PIG EARS, PIG TONGUE, AND BEEF TRIPES AT 48.7-63.5F. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED FOOD PRODUCTS AT APPROXIMATELY WEIGHT OF 4LBS AND APPROXIMATE VALUE OF $125.00. NO TIMES/TEMPERATURE LOGS PROVIDED. CRITICAL 7-38-005(A) ISSUED. ISSUED TEMPERATURE LOG TO MANAGER TO MONITOR COLD FOOD TEMPERATURES.
    • 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. OBSERVED FOOD HANDLER WIPING HANDS ON DIRTY, SOILED APRON, MULTI-TASKING I.E. HANDLING DIRTY DISHES, THEN PREPARING FOOD IN KITCHEN AND ANOTHER FOOD HANDLER HANDLING MONEY,THEN HANDLING FOOD AT FRONT PREP AREA WITHOUT WASHING HANDS BETWEEN TASKS. ALSO, FOUND FRONT HAND WASH SINK IN PREP AREA BEING USED TO STORE CONTAINERS. INSTRUCTED TO WASH HANDS PER CITY CODE AFTER EACH CONTAMINATION AND CHANGE IN TASK AS WELL AS USE HAND SINK FOR HAND WASHING ONLY. ISSUED HAND WASHING SIGNS TO POST AT HAND WASHING SINKS. CRITICAL 7-38-010 (A) ISSUED. POOR HYGIENIC PRACTICES.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND APPROXIMATELY 15-20 RAT DROPPINGS INSIDE HOT WATER TANK/UTILITY ROOM LOCATED INSIDE KITCHEN. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020 ISSUED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE GARBAGE AND WASTE GREASE AREA NOT CLEAN NOR MAINTAINED. EXCESSIVE LEAKAGE FROM SIDE/BOTTOM OF GARBAGE DUMPSTER AND CRACKED/BROKEN LIDS. ALSO, NOTED NUMEROUS RAT DROPPINGS NEXT TO WASTE GREASE RECEPTICLE AND TOP OF GREASE RECEPTICLE WITH GREASE BUILD-UP. INSTRUCTED TO CLEAN WASTE GREASE RECEPTICLE AND AREA, REPLACE DUMPSTER,REMOVE RAT DROPPINGS, AND MAINTAIN AREA TO PREVENT PEST HARBORAGE. SERIOUS 7-38-020 ISSUED.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #163115 ON 09/14/09 NOT CORRECTED: #30 ALL PACKAGED FOODS STORED IN COOLERS AND FREEZERS MUST BE LABELEDAND DATED, #32 PAINT RUSTY EXTERIOR OF GREASE TRAP AND DOOR TO WALK-IN COOLER AND CLOSET WHERE HOT WATER TANK LOCATED, #33 CLEAN THE FOLLOWING: EXTERIOR AND INTERIOR OF ALL COOLERS AND FREEZERS, DEEP FRYERS, STOVE, ALL SHELVES/CABINETS, STORAGE RACKS/COUNTERS VENTS AT HOOD ABOVE COOKING EQUIPMENT, ALL POTS,PANS, BOWLS, AND ALL OTHER UNCLEAN EQUIPMENT THROUGHOUT-CAN NOT USE OPEN CANS AS FOOD STORAGE CONTAINERS, #34 DETAIL CLEAN FLOOR ALONG ALL WALL BASES AND IN CORNERS THROUGHOUT,#35 CLEAN ALL WALLS, DOORS, AND CEILING TILES THROUGHOUT KITCHEN AREA. REPLACE CEILING TILES WHERE NEEDED.#41 ELIMINATE CLUTTER IN UTILITY CLOSET AND ORGANIZE WALK-IN COOLER. #42 ALL EMPLOYEES SHALL BE REQUIRED TO WEAR EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR. ALL FOOD HANDLERS IN KITCHEN MUST WEAR HAIR RESTRAINTS. SERIOUS 7-42-090 ISSUED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND UNCOVERED STRAWS AT FRONT PREP AREA.INSTRUCTED TO PROVIDE ENCLOSED/WRAPPED INDIVIDUAL STRAWS AND OR PROVIDE CUSTOMER SELF SERVICE STRAW DISPENSER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST ALL FREEZERS TO REMOVE ICE BUILD-UP. PROVIDE SPLASH GUARD BETWEEN HAND WASH SINK AND PREP TABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHTING INSIDE UTILITY ROOM. PROVIDE SHATTER PROOF BULBS AT FRONT COLD HOLDING DISPLAY UNIT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT PIPING UNDER THREE COMPARTMENT SINK AND REMOVE LARGE POTS THAT ARE UNABLE TO FIT INSIDE THREE COMPARTMENT SINK AND OR PROVIDE LARGER THREE COMPARTMENT SINK TO ACCOMODATE SIZE OF LARGEST EQUIPMENT.
    • 70. NO SMOKING REGULATIONS
      • Smoking shall be prohibited in all public places. OBSERVED FOODHANDLER SMOKING IN KITCHEN. INSTRUCTED EMPLOYEE TO CEASE SMOKING AND INFORMED MANAGEMENT ON CITY OF CHICAGO CLEAN INDOOR AIR ORDINANCE OF 2008. NO SMOKING IS ALLOWED INSIDE PREMISES AS WELL AS WITHIN 15 FEET OF ENTRANCE DOORS. CITATION ISSUED 7-32-015.

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