DEC 6
2011
PASSED
5 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
LAN'S CAFE.
YOUR CALL. 50/100
450 W 23RD PL · CHINATOWN, CHICAGO
Last inspected December 6, 2011 · passed
2 of 4 inspections passed, 2 failed. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
4
2 passed · 2 failed
VIOLATIONS
23
includes 4 critical
RECORDS COVER
1 YEAR
since Oct 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Inspector Comments: CLEAN AND SANITIZE INTERIOR OF HAND WASH SINK, VENTILATION HOOD, THREE COMPARTMENT SINK, PREP TABLES, SHELVES, INTERIOR OF BREAD DISPLAY CASE, UNDER AROUND ALL EQUIPMENT IN KITCHEN, VENT IN DINING AREA, AROUND SPICES IN KITCHEN, PREP COOLER.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Correct By: Thursday, March 01, 2012 Violation Codes: 7-38-030, 015, 010 (A), 005 (A) Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS THROUGHOUT KITCHEN AND FLOOR DRAINS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Correct By: Thursday, March 01, 2012 Violation Codes: 7-38-030, 015, 010 (A), 005 (A) Inspector Comments: PROVIDE SINK STOPPERS FOR THREE COMPARTMENT SINK AND REPAIR LEAKS AT FAUCET AND HANDLES AT THREE COMPARTMENT SINK. SLOW DRAINING THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR SAME.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Violation Codes: 7-38-030, 015, 010 (A), 005 (A) Inspector Comments: REMOVE UNUSED EQUIPMENT AT DINING AREA, ORGANIZE CLUTTERED AREAS IN KITCHEN AND DINING AREA TO PREVENT PEST HARBORAGE.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
Correct By: Thursday, March 01, 2012 Violation Codes: 7-38-030, 015, 010 (A), 005 (A) Inspector Comments: All employees shall be required to use effective hair restraints to confine hair.
NOV 292011FAILED13 violations2 CRITICALDETAILS
NOV 29
2011
FAILED
13 violations2 CRITICALDETAILS
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. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: COOKED BEEF AT 57.0F INSIDE REFRIGERATOR, COOKED RICE AT 78F, 10 EGG CUSTARDS AT 63.5F, EGGS AT 54.3F STORED ON RACK IN KITCHEN, CHICKEN AT 57.1F. INSTRUCTED TO KEEP COLD FOODS AT 40F AND BELOW AND HOT FOODS AT 140F AND ABOVE AT ALL TIMES. NO TIME/TEMPERATURE LOGS PROVIDED. APPROXIMATE WEIGHT 20LBS, APPROXIMATE VALUE $100.00. CRITICAL 7-38-005(A). EMPLOYEE VOLUNTARILY DISCARDED SAID FOOD ITEMS AT THIS TIME.
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
NO SOAP AT EXPOSED HAND WASH SINK IN KITCHEN AND NO PAPER TOWELS IN MEN TOILET ROOM. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL SINKS TO PROPERLY WASH AND DRY HANDS PER CITY CODE. CRITICAL 7-38-030 ISSUED.
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED CARDBOARD BOX FILLED WITH CHINESE LEAFY VEGETABLES STORED ON KITCHEN FLOOR WITH WATER DAMAGE FROM WATER BACKING UP FROM FLOOR DRAIN AT THREE COMPARTMENT SINK. INSTRUCTED TO PROPERLY PROTECT FOOD PRODUCTS DURING STORAGE AT ALL TIMES. MANAGER DISCARDED SAID FOOD ITEMS AT THIS TIME. SERIOUS 7-38-005 (A) ISSUED.
POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
Thawing frozen food for further processing shall be accomplished by storage in a refrigerator at 40?F or less, or by other approved method. OBSERVED IMPROPER THAWING OF CHICKEN LEGS STORED IN STAGNANT WARM WATER INSIDE BUCKET ON KITCHEN FLOOR AND CHICKEN STORED INSIDE CONTAINER ON KITCHEN FLOOR. INSTRUCTED TO PROPERLY THAW FOODS UNDER COLD RUNNING WATER AND OR INSIDE REFRIGERATOR. CHICKEN TEMPERATURE AT 46.1F-66.3F. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS AT THIS TIME TIME. APPROXIMATE WEIGHT 30LBS, APPROXIMATE VALUE $50.00. SERIOUS 7-38-005(A) ISSUED.
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
THREE COMPARTMENT SINK NOT MAINTAINED. OBSERVED FLOOR DRAIN AT THREE COMPARTMENT SINK OVERFLOWING ONTO PREP KITCHEN FLOOR WHEN WATER RELEASED IN MIDDLE COMPARTMENT AT THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN DRAINS AND PROPER DRAINAGE AT ALL TIMES. SERIOUS 7-38-030 ISSUED.
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. LABEL AND DATE PREPARED, READY TO EAT FOOD ITEMS INSIDE REFRIGERATION UNITS.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REMOVE PAPER LINING FROM PREP TABLE IN KITCHEN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN AND SANITIZE INTERIOR OF HAND WASH SINK, VENTILATION HOOD, THREE COMPARTMENT SINK, PREP TABLES, SHELVES, INTERIOR OF BREAD DISPLAY CASE, UNDER AROUND ALL EQUIPMENT IN KITCHEN, VENT IN DINING AREA, AROUND SPICES IN KITCHEN, PREP COOLER.
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. CLEAN FLOORS THROUGHOUT KITCHEN AND FLOOR DRAINS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
PROVIDE SINK STOPPERS FOR THREE COMPARTMENT SINK AND REPAIR LEAKS AT FAUCET AND HANDLES AT THREE COMPARTMENT SINK. SLOW DRAINING THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR SAME.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REMOVE UNUSED EQUIPMENT AT DINING AREA, ORGANIZE CLUTTERED AREAS IN KITCHEN AND DINING AREA TO PREVENT PEST HARBORAGE.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair.
OCT 272010FAILED5 violations2 CRITICALDETAILS
OCT 27
2010
FAILED
5 violations2 CRITICALDETAILS
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
INSTRUCTED TO PROVIDE HOT WATER AT WASHBOWLS IN TOILET ROOMS. CRITICAL 7-38-030. BUSINESS NOT OPEN AND OPERATING AT THIS TIME. NO CITATION ISSUED.
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
INSTRUCTED TO PROVIDE GARBAGE DUMPSTER FOR BUSINESS OPERATIONS. SERIOUS 7-38-020. BUSINESS NOT OPEN AND OPERATING AT THIS TIME. NO CITATION ISSUED.
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. SEAL OPENINGS AROUND PIPING ABOVE HOT WATER TANK AT REAR.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
PROVIDE BACKFLOW PREVENTION DEVICE AT WATER LINE FOR COFFEE UNIT.
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.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →