Lan's Cafe

November 29, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings13
critical findings2

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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: NO SOAP AT EXPOSED HAND WASH SINK IN KITCHEN AND NO PAPER TOWELS IN MEN TOILET ROOM. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL SINKS TO PROPERLY WASH AND DRY HANDS PER CITY CODE. CRITICAL 7-38-030 ISSUED.
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: COOKED BEEF AT 57.0F INSIDE REFRIGERATOR, COOKED RICE AT 78F, 10 EGG CUSTARDS AT 63.5F, EGGS AT 54.3F STORED ON RACK IN KITCHEN, CHICKEN AT 57.1F. INSTRUCTED TO KEEP COLD FOODS AT 40F AND BELOW AND HOT FOODS AT 140F AND ABOVE AT ALL TIMES. NO TIME/TEMPERATURE LOGS PROVIDED. APPROXIMATE WEIGHT 20LBS, APPROXIMATE VALUE $100.00. CRITICAL 7-38-005(A). EMPLOYEE VOLUNTARILY DISCARDED SAID FOOD ITEMS AT THIS TIME.
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED CARDBOARD BOX FILLED WITH CHINESE LEAFY VEGETABLES STORED ON KITCHEN FLOOR WITH WATER DAMAGE FROM WATER BACKING UP FROM FLOOR DRAIN AT THREE COMPARTMENT SINK. INSTRUCTED TO PROPERLY PROTECT FOOD PRODUCTS DURING STORAGE AT ALL TIMES. MANAGER DISCARDED SAID FOOD ITEMS AT THIS TIME. SERIOUS 7-38-005 (A) ISSUED.
code 16
Potentially Hazardous Food Properly Thawed

Inspector note: Thawing frozen food for further processing shall be accomplished by storage in a refrigerator at 40?F or less, or by other approved method. OBSERVED IMPROPER THAWING OF CHICKEN LEGS STORED IN STAGNANT WARM WATER INSIDE BUCKET ON KITCHEN FLOOR AND CHICKEN STORED INSIDE CONTAINER ON KITCHEN FLOOR. INSTRUCTED TO PROPERLY THAW FOODS UNDER COLD RUNNING WATER AND OR INSIDE REFRIGERATOR. CHICKEN TEMPERATURE AT 46.1F-66.3F. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS AT THIS TIME TIME. APPROXIMATE WEIGHT 30LBS, APPROXIMATE VALUE $50.00. SERIOUS 7-38-005(A) ISSUED.
code 17
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: THREE COMPARTMENT SINK NOT MAINTAINED. OBSERVED FLOOR DRAIN AT THREE COMPARTMENT SINK OVERFLOWING ONTO PREP KITCHEN FLOOR WHEN WATER RELEASED IN MIDDLE COMPARTMENT AT THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN DRAINS AND PROPER DRAINAGE AT ALL TIMES. SERIOUS 7-38-030 ISSUED.
code 24
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE PREPARED, READY TO EAT FOOD ITEMS INSIDE REFRIGERATION UNITS.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: 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.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REMOVE PAPER LINING FROM PREP TABLE IN KITCHEN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN AND SANITIZE INTERIOR OF HAND WASH SINK, VENTILATION HOOD, THREE COMPARTMENT SINK, PREP TABLES, SHELVES, INTERIOR OF BREAD DISPLAY CASE, UNDER AROUND ALL EQUIPMENT IN KITCHEN, VENT IN DINING AREA, AROUND SPICES IN KITCHEN, PREP COOLER.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS THROUGHOUT KITCHEN AND FLOOR DRAINS.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: PROVIDE SINK STOPPERS FOR THREE COMPARTMENT SINK AND REPAIR LEAKS AT FAUCET AND HANDLES AT THREE COMPARTMENT SINK. SLOW DRAINING THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR SAME.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: REMOVE UNUSED EQUIPMENT AT DINING AREA, ORGANIZE CLUTTERED AREAS IN KITCHEN AND DINING AREA TO PREVENT PEST HARBORAGE.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair.
code 42

What changed since the previous inspection?

Compared with Pass on October 29, 2010: 13 findings appeared for the first time.

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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.