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XIAN DYNASTY CUISINE, LLC

2218 N LINCOLN AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

XIAN DYNASTY CUISINE, LLC has been inspected 8 times by Chicago Department of Public Health since December 14, 2018. The most recent inspection, on December 19, 2022, found no infractions.

5 of 8 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, Food temperature control 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.

  • 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 3 times across 2 separate inspections, most recently on July 17, 2020. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 17, 2020. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 July 17, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 December 27, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 2 separate inspections, most recently on July 17, 2020. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    8 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • BEGINNING OF MINERAL INSIDE THE ICE MACHINE UPPER PANEL MUST CLEAN,SANITIZE AND MAINTAIN.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED CHLORINE CHEMICAL SANITIZING DISH MACHINE NOT PROPERLY DISPENSING CHLORINE SANITIZER. 0 PPM CHLORINE NOTED AFTER SEVERAL ATTEMPTS.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE. USE THREE COMPARTMENT SINK TO WASH,RINSE AND SANITIZE PRIORITY VIOLATION 7-38-025 CITATION ISSUED
    • 21. PROPER HOT HOLDING TEMPERATURES
      • FOUND TCS FOOD CHOPPED PORK IN BROTH STORED INSIDE THE STEAM TABLE UNIT AT TEMP OF 117F TO 118.6F. HOT FOOD MUST MAINTAIN TEMP OF 135F AND ABOVE. FOOD DISCARDED AND DENATURED BY THE MANAGER. POUNDS 1 TO 2,VALUE 20 DOLLARS.PRIORITY VIOLATION:7-38-005,CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • FOUND STEAM TABLE UNIT WITH WATER TEMPERATURE AT TEMP. OF 120.6F. THE CONTROL OF KNOB SET AT "HIGH".INSTRUCTED TO REPAIR UNIT. TAGGED UNIT" HELD FOR INSPECTION".DO NOT USE PRIORITY VIOLATION:7-38-005,CONSOLIDATED WITH ABOVE VIOLATION
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • DRY FOOD CONTAINERS FOR FLOUR ETC,NOT LABELED. INSTRUCTED TO PROVIDE LABEL WITH COMMON NAME
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • REMOVE KNIFE STORED BETWEEN WALL AND PREP TABLE. PROVIDE KNIFE RACK. ALSO REMOVE CUTTING BOARD STORED BEHIND THE FAUCET AT TWO COMPARTMENT SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FAUCET NECK AT TWO COMPARTMENT SINK IN PREP AREA IS LEAKING,REPAIR CAUSE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REPLACE BROKEN WITH BLACK SLIME SUBSTANCE CAULKING AT HANDWASHING SINKS.REMOVE ,REPLACE MAINTAIN WITH A SMOOTH AND CLEANABLE SURFACE
  5. Canvass

    0 infractions

  6. License Re-Inspection

    0 infractions

  7. License

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED THAT FACILITY DOESN'T HAVE SEPARATION BARRIER FOR CUSTOMER TO ENTER KITCHEN.MUST PROVIDE PROPER SEPARATION FOR CUSTOMERS TO ENTER KITCHEN
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO PERSON OR EMPLOYEE HEALTH POLICY IN PLACE. INST MANAGER TO PROVIDE DOCUMENTATION THAT ALL FOOD EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT ANY DISEASE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012 (A) NO CITATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED THAT FACILITY USES CHLORINE FOR CHEMICAL SANITATION AND NO TEST DEVICES PROVIDED.PRIORITY FOUNDATION VIOLATION ,7-38-005 NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THAT BACK FLOW DEVICE IS NOT INSTALLED ON ICE MACHINE WATER SUPPLY LINE.MUST PROVIDE PROPER BACK FLOW PREVENTION
  8. License

    0 infractions

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