Lao Sze Chuan

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting boards with open seams and dark stains. Must refinish or replace damaged and stained cutting boards and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed excessive grease accumulation on the hood and filters above wok line. Instructed to clean and maintain hood systems.

Ventilation or lighting was inadequate.

Inspector’s note: Observed broken light shield above cook prep area. Instructed to repair or replace lightshield and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed dry storage and spice containers not properly labeled with the product name. Instructed to provide.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in cooler and freezer. Instructed manager to elevate all food six inches off floor.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the inside of the deep fryer oil filtering unit with a build up of grease and food debris. Instructed to clean and maintain all

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a heavy accumulation of dirt, dust, grease, food splatter and food debris on the walls and floors especially along the hot food service line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris, dirt and grease on walls and floor in the food prep area under the cooking and non cooking equipment, the walls under the counters, dish washing area and all other areas. Instructed to clean and maintain all area

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed dry storage and spice containers not properly labeled with the product name. Instructed to provide.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed inadequate insects control, found about 5-8 live roaches scattered through out hot prep food stoves. Instructed to eliminate insects activity in all affected areas, pest control service is recommended. Priority foundation violation 7-38-020(a)

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in cooler and freezer. Instructed manager to elevate all food six inches off floor.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the inside of the deep fryer oil filtering unit with a build up of grease and food debris. Instructed to clean and maintain all

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris, dirt and grease on walls and floor in the food prep area under the cooking and non cooking equipment, the walls under the counters, dish washing area and all other areas. Instructed to clean and maintain all area

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a heavy accumulation of dirt, dust, grease, food splatter and food debris on the walls and floors especially along the hot food service line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed prep cooler not maintaining proper temperature 59.2f. Instructed manager to repair and maintain cooler at 41f or below. Prep cooler is tagged held for inspection and must not be used until reinspected by chicago department of health. Priority 7-38-005 citation issued.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed dry storage and spice containers not properly labeled with the product name. Instructed to provide.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in cooler and freezer. Instructed manager to elevate all food six inches off floor.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the inside of the deep fryer oil filtering unit with a build up of grease and food debris. Instructed to clean and maintain all

Equipment and surfaces were dirty.

Inspector’s note: Observed excessive food and grease debris in the interior of both fryers and the exterior of the oven and in between all cooking equipment. Observed food debris on the gaskets of all prep coolers. Instructed to clean and sanitize all.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed the outside garbage dumpsters overflowing with trash preventing lid closure. Instructed management that trash must be stored inside garbage receptacles so that they are inaccessible to insects and rodents. Priority foundation violation 7-38-020(b). Citation issued.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris, dirt and grease on walls and floor in the food prep area under the cooking and non cooking equipment, the walls under the counters, dish washing area and all other areas. Instructed to clean and maintain all area

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a heavy accumulation of dirt, dust, grease, food splatter and food debris on the walls and floors especially along the hot food service line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed prep cooler not maintaining proper temperature 59.2f. Instructed manager to repair and maintain cooler at 41f or below. Prep cooler is tagged held for inspection and must not be used until reinspected by chicago department of health. Priority 7-38-005 citation issued.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed dry storage and spice containers not properly labeled with the product name. Instructed to provide.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in cooler and freezer. Instructed manager to elevate all food six inches off floor.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the inside of the deep fryer oil filtering unit with a build up of grease and food debris. Instructed to clean and maintain all

Equipment and surfaces were dirty.

Inspector’s note: Observed excessive food and grease debris in the interior of both fryers and the exterior of the oven and in between all cooking equipment. Observed food debris on the gaskets of all prep coolers. Instructed to clean and sanitize all.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

Sewage or wastewater wasn’t disposed of properly.

Inspector’s note: OBSERVED WASTE WATER SPILLING ONTO FLOOR FROM DRAIN PIPES WHEN DRAINING 3 COMPARTMENT SINK IS DRAINED AT A FAST PACE. INSTRUCTED MANAGER TO GET PIPES CLEANED TO PREVENT BACK UP ONTO FLOOR OF FACILITY. PRIORITY. 7-38-030(c). CITATION ISSUED.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed the outside garbage dumpsters overflowing with trash preventing lid closure. Instructed management that trash must be stored inside garbage receptacles so that they are inaccessible to insects and rodents. Priority foundation violation 7-38-020(b). Citation issued.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris, dirt and grease on walls and floor in the food prep area under the cooking and non cooking equipment, the walls under the counters, dish washing area and all other areas. Instructed to clean and maintain all are

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a heavy accumulation of dirt, dust, grease, food splatter and food debris on the walls and floors especially along the hot food service line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas

Equipment and surfaces were dirty.

Inspector’s note: Observed a build up of grease, food splatter on the sides of the cooking equipment and non cooking equipment in the food prep area. Instructed to clean and mainatin all areas.

Equipment and surfaces were dirty.

Inspector’s note: Observed the shelving and floor inside the walk in cooling unit with a build up of dirt and food debris instructed to clean and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered receptacle in the toilet room located in the private party room. Instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris, dirt and grease on walls and floor in the food prep area under the cooking and non cooking equipment, the walls under the counters, dish washing area and all other areas. Instructed to clean and maintain all areas as a means of preventing possible pest and or insect feeding, breeding and harboring.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed evidence of live insect activity on site. Observed about 12 live cockroaches crawling under the three compartment sink, on the drain pipes under the sink. Instructed to eliminate live insect activity, clean and sanitize affected areas and to contact pest control for a service prior to return inspection date given. Priority foundation. Citation issued 7-38-020(a).

Equipment and surfaces were dirty.

Inspector’s note: Observed a build up of grease, food splatter on the sides of the cooking equipment and non cooking equipment in the food prep area. Instructed to clean and mainatin all areas.

Equipment and surfaces were dirty.

Inspector’s note: Observed the shelving and floor inside the walk in cooling unit with a build up of dirt and food debris instructed to clean and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered receptacle in the toilet room located in the private party room. Instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris, dirt and grease on walls and floor in the food prep area under the cooking and non cooking equipment, the walls under the counters, dish washing area and all other areas. Instructed to clean and maintain all areas as a means of preventing possible pest and or insect feeding, breeding and harboring.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-302.12 observed dry storage and spice containers not properly labeled with the product name. Instructed to provide.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.112 observed dead insects under the high temperature dish machine and under the cooking equipment. Instructed to remove dead insects, clean and sanitize.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed plastic wrap on the floor drains in the toilet rooms. Instructed to remove and make all surfaces smooth and easily cleanable.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-302.12 observed dry storage and spice containers not properly labeled with the product name. Instructed to provide.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.111 observed evidence of live insect activity on site. Observed about 20 live cockroaches crawling under the high temperature dish machine, on the door jams of 2 prep coolers and on some napkins located on a dry storage shelf. Instructed to eliminate live insect activity, clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.112 observed dead insects under the high temperature dish machine and under the cooking equipment. Instructed to remove dead insects, clean and sanitize.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-307.11 observed an unused buffet style hot holding unit in the customer dining area without proper sneeze guards to prevent from possible contamination. Manager states the facility plans on offering buffet style serving. Instructed to provide adequate sneeze guards on said unit before offering buffet style serving for customers.

Single-use items weren’t stored or used properly.

Inspector’s note: 4-502.13 observed a cardboard box being used as a trash can by the bar area. Instructed not to reuse cardboard, all surfaces must be smooth and easily cleanable.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: 4-302.14 observed no chemical test strips on site to properly test the chlorine (bleach) level of the sanitizing compartment of the 3 compartment sink. Instructed to provide. Priority foundation. Citation issued 7-38-005.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: 4-204.115 observed no irreversible thermometer or high temperature dish machine test strips for the high temperature dish machine. Instructed to provide. Citation issued under violation above. Priority foundation.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed excessive food and grease debris in the interior of both fryers and the exterior of the oven and in between all cooking equipment. Observed food debris on the gaskets of all prep coolers. Instructed to clean and sanitize all.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(b) observed food debris on the meat slicer. Instructed to clean and sanitize.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: 5-203.12 observed one toilet not properly flushing in the toilet room that is located in the event room. Instructed to repair. Priority foundation. Citation issued 7-38-030(c).

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed plastic wrap on the floor drains in the toilet rooms. Instructed to remove and make all surfaces smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114 observed unused items in two toilet rooms. Instructed to remove unused equipment or clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed excessive grease and food debris under all cooking equipment. Observed dirt debris under the high temperature dish machine and 3 compartment sink. Instructed to clean all.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed bulk containers of flour with no labels. Instructed manager to provide labels.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed 3-compartment sink with faucet that cannot provide hot water to one of the compartments. Instructed manager to repair faucet accordingly. Priority foundation violation 7-38-025. Citation issued

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated dirt debris on the floors in the food prep areas and the bar. Instructed to clean along the walls, in all corners, under and around all cooking equipment and refrigeration units, under the low temperature dish machine and the 3 compartment sink.

Thermometers were missing or inaccurate.

Inspector’s note: 4-302.12 observed no metal stem thermometer on site to properly take temperatures of cold and hot foods. Instructed to provide. Priority foundation 7-38-005.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated dirt debris on the floors in the food prep areas and the bar. Instructed to clean along the walls, in all corners, under and around all cooking equipment and refrigeration units, under the low temperature dish machine and the 3 compartment sink.