SEP 23
2013
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
LIN'S CHINESE RESTAURANT.
YOUR CALL. 72/100
3306 W FULLERTON AVE · LOGAN SQUARE, CHICAGO
Last inspected September 23, 2013 · passed
4 of 6 inspections passed, 2 failed. 1 critical violation across the record.
THE NUMBERS
INSPECTIONS
6
4 passed · 2 failed
VIOLATIONS
26
includes 1 critical
RECORDS COVER
3 YEARS
since Sep 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
THE SHELVING ABOVE AND NEXT TO THE PREP TABLE ARE DIRTY, CLEAN THE SHELVING.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
THE WALK IN COOLER AND PREP COOLER INTERIOR AND SHELVING ARE DIRTY; WASH, RINSE AND SANITIZE THE COOLERS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
THE FLOORS ARE DIRTY IN THE CORNERS UNDER THE THREE COMPARTMENT SINK, CLEAN THE FLOORS FROM CORNER TO CORNER.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
THE WALLS ARE DIRTY BEHIND THE DISHROOM, CLEAN THE WALL AND PAINT IT.
SEP 252012FAILED4 violations1 CRITICALDETAILS
SEP 25
2012
FAILED
4 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
PEST CONTROL LOG BOOK NOT COMPLETE, NO PEST CONTROL BUSINESS LICENSE, TECH LICENSE, CHEMICALS USE, MAP, OR CURRENT PEST CONTROL REPORTS, SERIOUS CITATION ISSUED: 7-38-020
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN INTERIOR SHELVES OF FRONT REACH-IN COOLER AND TOPS AND SIDES OF COOKING EQUIPMENT, ESPECIALLY INTERIOR OF FRYERS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT FIRST FLOOR AND BASEMENT AREAS
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED MANAGER TO CLEAN AND BETTER ORGANIZE BASEMENT AREA, REMOVE ALL CLUTTER FROM BASEMENT AREA DUE TO POTENTIAL PEST HARBORAGE.
MAR 292011PASSED5 violationsDETAILS
MAR 29
2011
PASSED
5 violationsDETAILS
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.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
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.THE FOLLOWING AREAS REQUIRE A DETAIL CLEANING SHELVINGS,FAN COVERS INSIDE WALLK-IN-COOLER,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS,SIDES HOT COOKING EQUIPMENTS,DEEP FRYERS,KNIFE STORAGE AREA,SLICER,COOLERS,INTERIOR BASINS OF 3 COMP SINKS AND ATTACHED MULTI-USE UTENSIL SHELVING SAME AREA ETC.
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.FOUND FLOORS DIRTY BENEATH THE 3 COMP SINK AREA,DETAIL CLEAN FLOORS THROUGHOUT AND SEAL OPENINGS ON FLOOR BY HOT WATER TANKS LOCATED IN BASEMENT.
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 and Regulations of the Board of Health.INSTRUCTED MANAGER TO PROVIDE PROPER DRAINAGE FROM CONDENSOR INSIDE THE WALK-IN-COOLER SUCH THAT IT LEADS OUT INTO A DRAIN.
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.INSTRUCTED MANAGER TO CLEAN,ORGANIZE KITCHEN AREAS AND REMOVE CLUTTER FROM BASEMENT AREAS DUE TO POTENTIAL PEST HARBORAGE.
MAR 222011FAILED6 violationsDETAILS
MAR 22
2011
FAILED
6 violationsDETAILS
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.FOUND EXPOSED HANDSINK IN KITCHEN NOT MAINTAINED THAT IS VERY/VERY SLOW DRAINAGE.MUST REPAIR TO GOOD WORKING CONDITION AS REQUIRED AT ALL TIMES.
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.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
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.THE FOLLOWING AREAS REQUIRE A DETAIL CLEANING SHELVINGS,FAN COVERS INSIDE WALLK-IN-COOLER,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS,SIDES HOT COOKING EQUIPMENTS,DEEP FRYERS,KNIFE STORAGE AREA,SLICER,COOLERS,INTERIOR BASINS OF 3 COMP SINKS AND ATTACHED MULTI-USE UTENSIL SHELVING SAME AREA ETC.
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.FOUND FLOORS DIRTY BENEATH THE 3 COMP SINK AREA,DETAIL CLEAN FLOORS THROUGHOUT AND SEAL OPENINGS ON FLOOR BY HOT WATER TANKS LOCATED IN BASEMENT.
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 and Regulations of the Board of Health.INSTRUCTED MANAGER TO PROVIDE PROPER DRAINAGE FROM CONDENSOR INSIDE THE WALK-IN-COOLER SUCH THAT IT LEADS OUT INTO A DRAIN.
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.INSTRUCTED MANAGER TO CLEAN,ORGANIZE KITCHEN AREAS AND REMOVE CLUTTER FROM BASEMENT AREAS DUE TO POTENTIAL PEST HARBORAGE.
show all 6 inspections →
SEP 142010PASSED7 violationsDETAILS
SEP 14
2010
PASSED
7 violationsDETAILS
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. INSTRUCTED TO STORE ALL CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVES UPSIDE DOWN(INVERT) AT ALL TIMES. MUST REMOVE KNIVES STORED BETWEEN 3COMP.DRAIN BOARD AND WALL.
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. INSTRUCTED TO REPAIR RUST ON WALK IN COOLER FLOOR,AND DAMAGED SEAT COVER IN KITCHEN.
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. THE FOLLOWING EQUIPMENTS OR UTENSILS WITH DEBRIS OR STAINS IN DIFFERENT AREAS OF FACILITY NEEDS CLEANING:TOILET BOWLS INTERIOR AND EXTERIOR,3COMP.SINKS & DRAIN BOARD,INSDE OVEN,INSIDE DEEPFRYER LOWER CASE, EXPOSE HAND WASH SINK IN KITCHEN, GAS PIPES UNDER HOOD,INSDE REACH IN COOLER AT FRONT CHECK OUT, AND WALK IN COOLER FLOOR.
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. INSTRUCTED TO CLEAN FLOORS WITH DEBRIS AND GREASE UNDER STOVE AND UNDER DEEP FRYER,AND UNDER STORAGE SHELVES BY REAR EXIT DOOR.ALSO MUST ELEVATE BAGS OF RICE AND BOXES OF PRODUCTS 6" OFF THE FLOOR.
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. INSTRUCTED TO REPLACE WATER DAMAGEDCEILING TILE AT RICE COOKER POTS S.W CORNER.
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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS
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. OBSERVED CHEF/OWNER HANDLING FOODS IN KITCHEN WITH NO HAIR RESTAINT,INSTRUCTED TO RESTRAIN HAIR WHILE FOODS ARE HANDLED.
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 →