Beijing Buffet
Troubled record — failed 2 of 3 inspections for pest activity, food temperature
2010-11-15 Pass w/ Conditions Canvass Re-Inspection CRITICAL 10 ▾
PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.PREVIOUS SERIOUS VIOLATION FROM REPORT#363368 11/2/10 #18 NOT CORRECTED STILL FINDING E...
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.VIOLAT...
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
Inspector Comments: Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE ALL BULK FOOD STORAGE CONTAINERS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Inspector Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE DAMAGED BOOTH BASES,DAMAGED WALL OUTLETS IN DINING AREA,MI...
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Inspector Comments: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST REMOVE MASSIVE AMOUNT OF GREASE & FOOD DEBRI FROM COOKING EQUIPMENT,FRYERS,...
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR DRAINS & FLOOR MASSIVE BUILD UP OF FOOD & GREASE.MUST GROUT FLOOR NEAR MOP SINK.MUST...
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN FOOD DEBRI FROM WALLS IN PREP AREAS,WAIT STATION.MUST REPLACE OR REPAIR STAINED CEILING TILES IN DINING AREAS,MISSING WALL BASES AT W...
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
Inspector Comments: Inspector Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.VIOLATION CORRECT...
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Inspector Comments: Inspector Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE &...
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Inspector Comments: Inspector Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.VIOLATION CORRECTED.
2010-11-04 Fail Tag Removal CRITICAL 11 ▾
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
Inspector Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in ven...
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE ALL BULK FOOD STORAGE CONTAINERS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE DAMAGED BOOTH BASES,DAMAGED WALL OUTLETS IN DINING AREA,MISSING DOOR HANDLES,S...
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST REMOVE MASSIVE AMOUNT OF GREASE & FOOD DEBRI FROM COOKING EQUIPMENT,FRYERS,REACH IN & PREP COOL...
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR DRAINS & FLOOR MASSIVE BUILD UP OF FOOD & GREASE.MUST GROUT FLOOR NEAR MOP SINK.MUST REPAIR DAMAGED FLOO...
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN FOOD DEBRI FROM WALLS IN PREP AREAS,WAIT STATION.MUST REPLACE OR REPAIR STAINED CEILING TILES IN DINING AREAS,MISSING WALL BASES AT WALK IN COOLERS.MUST ...
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Inspector Comments: 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. Shielding to protect against broken glass falling int...
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Inspector Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of C...
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
Inspector Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.ALL COLD HOLDING UNITS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Inspector Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE & CLEAN ALL UNUSED EQ...
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Inspector Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
2010-11-02 Fail Canvass CRITICAL 12 ▾
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.O...
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERV...
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE ALL BULK FOOD STORAGE CONTAINERS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE DAMAGED BOOTH BASES,DAMAGED WALL OUTLETS IN DINING AREA,MISSING DOOR HANDLES,SINK STOPPERS FOR ALL...
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST REMOVE MASSIVE AMOUNT OF GREASE & FOOD DEBRI FROM COOKING EQUIPMENT,FRYERS,REACH IN & PREP COOLERS,FAUCET HANDLES,U...
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.MUST CLEAN FLOOR DRAINS & FLOOR MASSIVE BUILD UP OF FOOD & GREASE.MUST GROUT FLOOR NEAR MOP SINK.MUST REPAIR DAMAGED FLOOR TRIM IN DINING ARE...
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN FOOD DEBRI FROM WALLS IN PREP AREAS,WAIT STATION.MUST REPLACE OR REPAIR STAINED CEILING TILES IN DINING AREAS,MISSING WALL BASES AT WALK IN COOLERS.MUST SCRAPE & PAINT PEELI...
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. Shielding to protect against broken glass falling into food shall be prov...
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.ALL COLD HOLDING UNITS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE & CLEAN ALL UNUSED EQUIPMENT FROM TOILET ...
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
Data sourced from Chicago Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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