Cooked?✓!
Lao Sze Chuan
November 27, 2018 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeSuspected Food Poisoning
- failed findings8
- critical findings1
Failed findings
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handwashing sink issuescriticalOfficial wording: Hands Clean & Properly WashedInspector note: 2-301.14 NOTED EMPLOYEE WITHOUT WASHING HANDS OR WEARING GLOVES PICK UP VEGETABLES AND OTHER FOOD ITEMS FROM THE SERVICE AND PLACE IT ON A CUSTOMERS TO-GO FOOD CONTAINER WITH RICE READY FOR DELIVERY AND CONTINUED PREPARING FOOD STILL WITHOUT WASHING HANDS OR WEARING GLOVES. FINALLY THE EMPLOYEE WORE GLOVES BUT DID NOT WASH HANDS AND CONTINUED COOKING FOOD. DISCUSSED WITH MANAGEMENT THE NO BARE HAND CONTACT POLICY WITH READY TO EAT FOODS. MUST WEAR GLOVES, USE SPOONS, TONGS ETC. PRIORITY VIOLATION CITATION ISSUED 7-38-010.
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surfaces not properly sanitizedOfficial wording: Food-Contact Surfaces: Cleaned & SanitizedInspector note: 4-501.114 NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025
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cold food not cold enoughOfficial wording: Proper Cold Holding TemperaturesInspector note: 3-501.16(A)(2)(B) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-CRAB RANGOON (55.9/54.7F), CARROTS 44.1F, CHICKEN (48.9F/45.1F), DUMPLINGS 61.9F, PASTA 45.7F, BEEF KABAB 44.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 44 LBS OF PRODUCTS WORTH $95.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
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food not cooled down rightOfficial wording: Proper Date Marking And DispositionInspector note: 3-501.18 NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.
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food prep surfaces dirtyOfficial wording: Proper Cooling Methods Used; Adequate Equipment For Temperature ControlInspector note: 4-301.11 EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 47.1F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005
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surfaces / setup not up to codeOfficial wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & UsedInspector note: 4-201.11 NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLERS, REFRIGERATION ALL AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE • 4-102.11(A2) NOTED ASSORTED FOOD ITEMS INSIDE FREEZER AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS AND TIN CAN CONTAINERS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS
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floors, walls, or ceilings grimyOfficial wording: Physical Facilities Installed, Maintained & CleanInspector note: 6-501.12 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT ESPECIALLY THE COOKING STOVES AND INSIDE THE ELECTRICAL COMPARTMENT OF DEEP FRYERS WITH THICK GREASE AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
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allergen training missingOfficial wording: Allergen Training As RequiredInspector note: PA 100-0367 NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION
What changed since the previous inspection?
Compared with Pass on October 11, 2018: 6 findings appeared for the first time. 2 findings recurred. 1 previous finding did not recur.
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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.