Lin's Chinese Restaurant
Last inspected: Sep 23, 2013
82
Score
Lin's Chinese Restaurant appears in inspection records six times, starting in 2010. On Sep 23, 2013, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Note that Lin's Chinese Restaurant's inspection history hasn't been updated since Sep 23, 2013; current conditions may have shifted from what the file shows.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly six violations earlier in the record.
When inspectors have written things up, “food and non-food contact equipment utensils clean” has been the most frequent reason, cited five times.
Lin's Chinese Restaurant scores about where you'd expect for a Chicago restaurant. The file should reassure diners considering a visit.
6
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Sep 23, 2013
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: THE SHELVING ABOVE AND NEXT TO THE PREP TABLE ARE DIRTY, CLEAN THE SHELVING.
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Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE WALK IN COOLER AND PREP COOLER INTERIOR AND SHELVING ARE DIRTY; WASH, RINSE AND SANITIZE THE COOLERS.
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Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: THE FLOORS ARE DIRTY IN THE CORNERS UNDER THE THREE COMPARTMENT SINK, CLEAN THE FLOORS FROM CORNER TO CORNER.
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Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: THE WALLS ARE DIRTY BEHIND THE DISHROOM, CLEAN THE WALL AND PAINT IT.
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82
Oct 4, 2012
Reinspection
No violations found.
100
Sep 25, 2012
Routine
4 minor violations.
View 4 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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
18
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN INTERIOR SHELVES OF FRONT REACH-IN COOLER AND TOPS AND SIDES OF COOKING EQUIPMENT, ESPECIALLY INTERIOR OF FRYERS
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Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT FIRST FLOOR AND BASEMENT AREAS
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Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED MANAGER TO CLEAN AND BETTER ORGANIZE BASEMENT AREA, REMOVE ALL CLUTTER FROM BASEMENT AREA DUE TO POTENTIAL PEST HARBORAGE.
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82
Mar 29, 2011
Reinspection
5 minor violations.
View 5 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.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
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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.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.
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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.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.
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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.INSTRUCTED MANAGER TO PROVIDE PROPER DRAINAGE FROM CONDENSOR INSIDE THE WALK-IN-COOLER SUCH THAT IT LEADS OUT INTO A DRAIN.
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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.INSTRUCTED MANAGER TO CLEAN,ORGANIZE KITCHEN AREAS AND REMOVE CLUTTER FROM BASEMENT AREAS DUE TO POTENTIAL PEST HARBORAGE.
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78
Mar 22, 2011
Routine
6 minor violations.
View 6 violations
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: 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.
26
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.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
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.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.
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.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.
34
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.INSTRUCTED MANAGER TO PROVIDE PROPER DRAINAGE FROM CONDENSOR INSIDE THE WALK-IN-COOLER SUCH THAT IT LEADS OUT INTO A DRAIN.
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.INSTRUCTED MANAGER TO CLEAN,ORGANIZE KITCHEN AREAS AND REMOVE CLUTTER FROM BASEMENT AREAS DUE TO POTENTIAL PEST HARBORAGE.
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74
Sep 14, 2010
Routine
7 minor violations.
View 7 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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.
31
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. INSTRUCTED TO REPAIR RUST ON WALK IN COOLER FLOOR,AND DAMAGED SEAT COVER IN KITCHEN.
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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. 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.
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. 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.
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. INSTRUCTED TO REPLACE WATER DAMAGEDCEILING TILE AT RICE COOKER POTS S.W CORNER.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: 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
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Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: 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.
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Frequently Asked Questions
When was Lin's Chinese Restaurant last inspected?
The most recent health inspection at Lin's Chinese Restaurant on file is from Sep 23, 2013. The public record contains six inspections in total.
What is the most common violation at Lin's Chinese Restaurant?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited five times, more than any other issue at Lin's Chinese Restaurant.
Has Lin's Chinese Restaurant's inspection record improved over time?
Yes. Recent inspections at Lin's Chinese Restaurant have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Lin's Chinese Restaurant 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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