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China Ling Company

October 3, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: EXPOSED HAND SINK NOT ACCESSIBLE. OBSERVED A MOBILE CART FULL OF SPICES IN FRONT OF THE EXPOSED HAND SINK,FAUCET COMPLETELY TILT BY THE WALL,TOWARD THE COLD HANDLE. NO SOAP AT SAID SINK,SOAP DISPENSER BROKEN,NOT ABLE TO DISPENSE SOAP. AFTER MY REQUEST, MOBILE CART REMOVED, PUMP SOAP PROVIDED,ALSO EMPLOYEE PROVIDED PAPER TOWELS TO EMPLOYEE'S WASHROOM. INSTRUCTED TO KEEP EXPOSED HAND SINK ACCESSIBLE,WITH SOAP AND PAPER TOWELS AT ALL THE TIME FOR PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 19 EACH FRESH EGGS STORED ON SHELF UNDER THE PREP TABLE AT TEMP OF 73.9F; COOKED CHICKEN STORED INSIDE THE WALK-IN COOLER AT TEMP OF 69.8F; COOKED BEEF STORED INSIDE THE WALK-IN COOLER AT TEMP OF 96.9F; SHRIMP STORED INSIDE THE WALK-IN COOLER AT TEMP OF 47.1F TO 66.8F. NO TIME AND TEMPERATURE LOG NOR COOLING PROCESS LOG PROVIDED DURING INSPECTION. FOOD DISCARDED AND DENATURED. POUNDS 33 VALUE $ 107.75. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: HOOD AND FILTERS GREASE IS DANGLING FROM HOOD,FILTER WITH GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN. DEEP FRYERS WITH GREASE BUILD-UP,INSTRUCTED TO CLEAN.SHELVES UNDER THE PREP TABLE WITH FOOD DEBRIS,MUST CLEAN AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOOR UNDER SHELVES IN REAR STORAGE,UNDER SHELVES INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER,ALONG BASEBOARD WALL AND CORNERS,INSTRUCTED TO CLEAN AND MAINTAIN.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: LIGHT SHIELD HAS A BUILD-UP OF DUST THROUGHOUT PREP AND DINING AREA,INSTRUCTED TO CLEAN AND MAINTAIN.
code 36
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ICE SCOOP STORED INSIDE ICE CUBES,MUST BE REMOVED AND PROVIDE A ICE SCOOP CONTAINER.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: OBSERVED ICE CUBES INSIDE A LARGE CONTAINER,STORED INSIDE WALK-IN COOLER,INSTRUCTED TO PROVIDE A SELF DRAIN CONTAINER.
code 43

What changed since the previous inspection?

Compared with Pass on June 20, 2012: 6 findings appeared for the first time. 1 finding recurred. 2 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.