LAO SZE CHUAN Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMIT AND DIARRHEA CLEAN UP KIT/ PROCEDURE ON SITE. INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND 3LBS OF LIQUID EGGS IN AN OPEN CONTAINER STORED AT ROOM TEMPERATURE AT 62.4F. INSTRUCTED TO KEEP AT 41F OR LOWER. PRIORITY VIOLATION 7-38-005 EGGS DISCARDED VALUED AT $5.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: BULK FOOD CONTAINERS NOT LABELED ( MSG, SALT...) INSTRUCTED TO LABEL AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

IN-USE UTENSILS: PROPERLY STORED - Comments: KNIVES WEDGED BETWEEN COOLERS, KEEPING SPOONS IN STANDING WATER, INSTRUCTED TO KEEP IN A DRY SUFACE NOT WEDGED BETWEEN SURFACES.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: GARBAGE BAGS ARE USED AS A BARRIER BETWEEN CLEAN UTENSILS RACK AND DISH WASHING AREA, INSTRUCTED TO INSTALL DURABLE SMOOTH SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: GARBAGE BAGS ARE USED AS A BARRIER BETWEEN CLEAN UTENSILS RACK AND DISH WASHING AREA, INSTRUCTED TO INSTALL DURABLE SMOOTH SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.