Dragonfly Mandarin
Last inspected: Aug 29, 2013
82
Score
Dragonfly Mandarin has been inspected nine times since 2010. The most recent report on file is from Aug 29, 2013. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. No fresh inspection data is available: the latest entry for Dragonfly Mandarin dates to Aug 29, 2013.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The most common issue across all inspections has been “food and non-food contact surfaces properly designed”, showing up four times.
The city-wide average is 81, putting Dragonfly Mandarin squarely in typical territory. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Aug 29, 2013
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED IN KITCHEN. CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT WHERE NEEDED AND INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE OBSERVED.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS UNDER AND AROUND EQUIPMENT WHERE NEEDED. MANAGER STATES THAT LARGE FLOOR TILE WERE ORDERED FOR SECTION OF FLOOR BETWEEN SUSHI PREP AND MAIN KITCHEN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SPOT CLEAN WALLS AROUND AND BEHIND EQUIPMENT IN KITCHEN WHERE NEEDED. REATTACH ONE LIGHT SHIELD IN MAIN KITCHEN ABOVE PREP LINE WHERE LOOSE.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ORGANIZE AND MAINTAIN ALL STORAGE AREAS IN BASEMENT.
41
82
Aug 14, 2012
Routine
7 minor violations.
View 7 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST PROVIDE A CONSUMER ADVISORY WARNING FOR PUBLIC VIEW AT ALL TIMES.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN AND SANITIZE INTERIOR OF COLD HOLDING UNIT DRAWERS TO REMOVE FOOD DEBRIS AND SPILLS ON 1ST FLOOR MAIN KITCHEN COOKING LINE, AND INTERIOR OF FRYERS TO REMOVE GREASE BUILD-UP.MUST REPAINT RUSTY PREP TABLE BOTTOM SHELVES LOCATED IN THE BASEMENT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST REPAIR CRACKED FLOOR AT REAR KITCHEN HALLWAY. MUST DETAIL CLEAN AND SANITIZE FLOORS AT MAIN KITCHEN COOKING LINE ON 1ST FLOOR AND AT BASEMENT.MUST REPLACE OR REPAINT RUSTY FLOOR AT WALK-IN COOLER IN THE BASEMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST REPLACE WALLBASES UNDER DISHWASHING AREA IN THE BASEMENT SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST RECAULK WALLBASE AT TOILET ROOM HANDSINKS ON THE 2ND FLOOR AND AT STAFF RESTROOMS IN THE BASEMENT.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST REPAIR ALL CRACKED AND BROKEN LIGHT SHIELD AT MAIN KITCHEN COOKING LINE AS WELL AS THROUGHOUT BASEMENT.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR LEAKY COLD WATER FAUCET HANDLE IN MEN'S RESTROOM AND LEAKY FAUCET AT HANDWASHING SINK LOCATED IN THE BASEMENT.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AT ALL DRY STORAGE AREAS AT ALL TIMES.MUST REMOVE INOPERABLE MACHINERY FROM THE BASEMENT AREA.
41
70
Aug 9, 2011
Complaint
No violations found.
100
Jun 22, 2011
Complaint
No violations found.
100
Jun 17, 2011
Reinspection
No violations found.
100
Jun 14, 2011
Routine
10 minor violations.
View 10 violations
No evidence of rodent or insect infestation, no birds, turtles or other animals
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. Over 20 small flies were found in the basement prep area and dish area at this time. Over 30 live cockroaches were found in the walls around and under coolers, cooking and hot holding equipment, shelving and baseboards throughout the first floor kitchen and under the first floor bar ice bin and basement upright freezer. Remove all evidence of pest activity and clean up and seal all areas of possible harborage.
13
Food protected during storage, preparation, display, service and transportation
Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD IS BEING PREPARED AND STORED BELOW MISAPPLIED ROACH BAIT. ALL FOOD IN SAID AREA HAS BEEN DISCARDED AT THIS TIME.
16
Toxic items properly stored, labeled and used
Inspector notes: Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. WHITE POWDER IS AROUND THE PERIMETER OF THE FIRST FLOOR KITCHEN EQUIPMENT. CONTAINERS WITH TWO TYPES OF ROACH BAIT/INSECTICIDE ARE STORED IN THE FOOD PREP AREA AND HAVE BEEN MISAPPLIED. THE PEST CONTROL TECHNICIAN ON SITE SAID IT WAS NOT APPLIED BY HIM AND THAT ONLY GEL BAITS WERE APPLIED BY HIS FIRM IN THE FOOD PREP AREA AND THE SERVICE REPORTS DOCUMENT NO POWDERED BAITS/PESTICIDES. REMOVE ALL OLD AND MISAPPLIED BAIT AND POISONS.
25
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE SHELVES AND FRAMES UNDER EQUIPMENT AND WOK LINE IN THE FIRST FLOOR KITCHEN IS DIRTY AND BUILT UP WITH GREASE AND FOOD DEPOSITS. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS. CIGARETTE BUTTS FOUND IN THE KITCHEN HOT LINE MUST BE REMOVED. INSTALL A COVER OVER THE BAR ICE BIN (EAST) AND SEPARATE THE COLD PLATE LINES FROM THE CONSUMABLE ICE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE WOK LINE, COOKING, HOT HOLDING AND COOLING EQUIPMENT IN THE FIRST FLOOR KITCHEN IS DIRTY AND BUILT UP WITH GREASE AND FOOD DEPOSITS. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOORS UNDER THE KITCHEN EQUIPMENT ARE LITTERED WITH DEAD ROACHES AND THE BASEBOARDS ARE DAMAGED AND HARBORING ROACHES, CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. THE WALLS BEHIND THE COOKING LINE COOLERS ARE HARBORING ROACHES IN THE CRACKS AND CREVICES. RESEAL DAMAGED WALLS, REPAINT IN LIGHT COLORS AND CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 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. INCREASE LIGHTING SO YOU CAN SEE WHAT NEEDS TO BE CLEANED IN THE FIRST FLOOR FOOD PREPARATION AREA.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. THE EAST FIRST FLOOR KITCHEN HAND SINK IS LEAKING AND THE WOMENS ROOM HANDICAPPED SINK IS TURNED OFF. REPAIR PLUMBING.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. THE BASEMENT IS FULL OF OLD EQUIPMENT PILED UP IN ROOMS, REMOVE ALL UNNECESSARY ARTICLES FROM THE PREMISES AND REORGANIZE STORAGE.
41
61
Oct 14, 2010
Suspected Food Poisoning
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Wash, rinse and sanitize all of the bar equipment and first floor kitchen coolers until they are clean and sanitary.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. Reseal the walk in cooler and basement kitchen and dishroom floors so they are smooth, sanitary and easy to maintain.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Clean and maintain the kitchen and dishroom walls and ceilings so they are smooth and sanitary from top to bottom.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Clean and maintain the floor drains so they are sanitary.
38
82
Sep 28, 2010
Reinspection
1 minor violation.
View 1 violation
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. Reseal the walk in cooler and basement kitchen and dishroom floors so they are smooth, sanitary and easy to maintain.
34
95
Sep 20, 2010
Routine
9 minor violations.
View 9 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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. Over 50 small flies and 2 live cockroaches were found in the basement storage area and 2nd floor bar. Clean up all evidence of pest activity.
18
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. The following violations were documented on report #161328 dated 7-16-09 and were found out of compliance at this time. (31)The rice scoops are stored in standing water between use and need to be stored in a dipping well or sanitized and air dried betweeen use. (34) The first floor kitchen floors are rough, unsanitary and hold lots of dirty water under the hot line and prep coolers. Reseal the first floor kitchen floors so they are smooth, sanitary and easy to maintain. (35) The dish room walls and baseboards are dirty, peeling and damaged. Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Clean and maintain the soda gun holsters in sanitary condition. Clean the hood above the kitchen prep areas of accumulated grease and dust.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. Wash, rinse and sanitize the unused equipment in the basement kitchen and the first floor bar east sink.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. Reseal the walk in cooler and basement kitchen and dishroom floors so they are smooth, sanitary and easy to maintain.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 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. Clean dead bugs out of the kitchen light shields
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Clean and maintain the floor drains in sanitary condition.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Clean and maintain the premises in sanitary condition and roorganize the storage.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Store wiping cloths in sanitizer in between use.
43
64
Frequently Asked Questions
When was Dragonfly Mandarin last inspected?
The most recent health inspection at Dragonfly Mandarin on file is from Aug 29, 2013. The public record contains nine inspections in total.
What is the most common violation at Dragonfly Mandarin?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at Dragonfly Mandarin.
Has Dragonfly Mandarin's inspection record improved over time?
Results have been roughly steady. Inspections at Dragonfly Mandarin have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Dragonfly Mandarin means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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