LAO SZE CHUAN Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROPERLY PROTECTED DURING STORAGE. NOTED WASTE WATER FROM THE SODA GUN DRIP PAN ACTIVELY DRIPPING ONTO ICE STORED IN THE ICE BIN UNDERNEATH. ALSO NOTED HEAVY PINK AND BLACK SLIME ACCUMULATING ON THE INTERIOR SURFACES OF THE LARGE ICE MACHINE. MUST SANITIZE THE INTERIOR PANELS OF THE ICE MACHINE. SERIOUS CITATION ISSUED 7-38-005A

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 5 SMALL FLIES BEHIND THE BAR, 5 IN THE HALLWAY AND DINING AREA, 5 IN THE 2ND FLOOR SERVICE STATION, 10 IN THE FRONT PREP AREA, 15 IN THE REAR PREP AND STORAGE AREAS AND 35 IN THE DISHWASHING AREA. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-030

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. ALSO NO PROOF OF A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (RICE) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE THE PROPER LIDS AT THE CONSUMABLE ICE BINS BEHIND THE BAR.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF COOLERS AND COOKING EQUIPMENT. MUST DETAIL CLEAN ALL PREP TABLES AND CUTTING BOARDS AS NEEDED. MUST DETAIL CLEAN THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT AND THE VENT COVERS IN WASHROOMS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS UNDER THE COOK LINE,IN THE DISHWASHING AREAS AND AS NEEDED THROUGHOUT. MUST REMOVE POOLING WATER ON FLOORS UNDER SINKS AND UNDER THE DISH MACHINE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN WALLS UNDERNEATH SINKS, IN THE DISHWASHING AREA,BEHIND COOKING EQUIPMENT AND THORUHGOUT PREP AREAS. MUST REMOVE GREASE AND FOOD DEBRIS. MUST REMOVE DUST BUILD UP ON THE CEILINGS AND WALLS ABOVE THE ICE MACHINE AND THROUGHOUT THE REAR PREP AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE MISSING LIGHT SHIELD ABOVE REAR PREP AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE COLD RUNNING WATER AT THE 2ND HAND SINK IN THE REAR PREP AREA. MUST REPAIR THE LEAKY PIPES UNDERNEATH THE 3 COMPARTMENT SINK. MUST INSTALL A DIPPER WELL NEAR THE PACKED ICE CREAM FREEZER IN THE REAR PREP AREA. MUST REPAIR THE SLOW DRAIN AT THE BAR HAND SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE COLD RUNNING WATER AT THE 2ND HAND SINK IN THE REAR PREP AREA. MUST REPAIR THE LEAKY PIPES UNDERNEATH THE 3 COMPARTMENT SINK. MUST INSTALL A DIPPER WELL NEAR THE PACKED ICE CREAM FREEZER IN THE REAR PREP AREA. MUST REPAIR THE SLOW DRAIN AT THE BAR HAND SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.