Lai Lai Restaurant

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS IN BASEMENT DISH WASHING AREA NOT CLEAN AT DOORWAY.MUST CLEAN/MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHTS NOT SHIELDED IN CELING OF BASEMENT DISH WASHING ROOM.MUST INSTALL.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND APPROX 15-LBS OF RAW CHICKEN INSIDE BASEMENT WALK IN COOLER MAINTAINED AT IMPROPER TEMPERATURE OF 51.0F,52.1F. MUST MANTAIN COLD FOODS AT 40.0F OR BELOW. MANAGER REMOVED CHICKEN AND DISCARDED APPROX COST $25.00.CRITICAL VIOLATION ISSUED 7-38-00...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS STILL EXIST FROM LAST INSPECTION REPORT #1684294 DATED 3-28-2016,#35- MUST INSTALL MISSING CEILING TILES IN BASEMENT,#38- FAUCET NECK AT 3- COMP IN BASEMENT LEAKY AND PIPE UNDER EXPOSED HAND SINK LEAKING.MUST REPAIR BOTH. SE...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS IN BASEMENT DISH WASHING AREA NOT CLEAN AT DOORWAY.MUST CLEAN/MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHTS NOT SHIELDED IN CELING OF BASEMENT DISH WASHING ROOM.MUST INSTALL.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MISSING CEILING TILES IN BASEMENT AREA.MUST INSTALL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FAUCET NECK AT 3- COMP IN BASEMENT LEAKY,AND PIPE UNDER EXPOSED HAND SINK LEAKING.MUST REPAIR BOTH.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS IN CONTAINERS SITTING ON AND UNDER A PREP TABLE AT IMPROPER TEMPERATURES; 15LBS OF CHICKEN AT THE IMPROPER TEMPERATURES OF 65.5F-85.6F VALUED AT $400, 1/2LBS OF SHRIMP AT 52.6F VALUED AT $21, 30LBS OF RICE AT 78.5...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED CARDBOARD BEING USED AS A SHELF AND FLOOR LINER, INSTRUCTED TO NOT REUSE CARDBOARD ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE. OBSERVED RUSTY SHELVING IN THE WALK IN COOLER LOCATED IN THE BASEMENT. INSTRUCTED TO REPAINT OR REPLACE AN...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED STAINED CUTTING BOARD IN THE FOOD PREP AREA ACROSS FROM COOKING EQUIPMENT. INSTRUCTED TO REPLACE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOORS IN THE FOOD PREP AREA AND WALK IN COOLER IN NEED OF CLEANING TO REMOVE FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED A MINOR LEAK AT THE FAUCET AND FAR LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK LOCATED NEXT TO COOKING EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED NO THERMOMETERS IN THE REFRIGERATOR, WALK IN COOLER AND IN ALL PREP COOLERS. INSTRUCTED TO PROVIDE IN ALL REFRIGERATION AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR OF WALK-IN COOLER IN BASEMENT IN POOR REPAIR, RUSTED OUT. MUST REPAIR. CLEAN FLOOR IN KITCHEN AND IN BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPAIR/REPLACE WATER DAMAGED/MISSING CEILING TILES WHERE NECESSARY ON PREMISES AND IN BASEMENT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE BLOWN LIGHT BULBS AT CEILING IN BASEMENT AND MISSING LIGHT PANELS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE CLUTTER IN THE FORM OF CARDBOARD BOXES IN BASEMENT AREA MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN/SANITIZE INTERIOR/EXTERIOR OF 2-DOOR REFRIGERATOR IN REAR PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOOR IN PREP AREA ON IST FLOOR AND BEHIND CUSTOMER SERVICE COUNTER. CLEAN/SANITIZE FLOOR OF BASEMENT WALK-IN COOLER/FREEZER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT SHIELD MISSING IN BASEMENT WALK-IN COOLER. MUST PROVIDE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAK AT BACK OF FAUCET OF BASEMENT 3-COMP SINK. MUST REPAIR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE CLUTTER AND UNNECESSARY ITEMS IN BASEMENT PREP AREA ORGANIZE AND MAINTAIN AT ALL TIMES.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL FOOD NOT IN ORIGINAL CONTAINERS MUST BE STORED IN FOOD GRADE BAGS IN THE FREEZER(VEGETABLES, BEEF AND CHICKEN). MUST PROPERLY LABEL LARGE GREY CONTAINERS LOCATED IN THE KITCHEN ON THE 1ST FLOOR CONTAINING WHITE FLOUR, SUGAR AND RICE AT ALL TIM...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REPLACE MISSING CEILING TILES IN THE BASEMENT ABOVE THE DRY STORAGE AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REATTACH WALL COUVING LOCATED NEXT TO UPRIGHT COCA-COLA REFRIGERATOR IN THE CUSTOMER DINING AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST TIGHTEN LEAKY HOT WATER FAUCET HANDLE BASE AT 1COMP SINK IN KITCHEN AREA.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL BULK FOOD CONTAINERS MUST BE LABELED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOLLOWING NEED CLEANING: FAN GUARDS OF MOST COOLERS, GASKETS OF COOLER DOORS, & WALK-IN COOLER SHELVES-DUE TO DUST/FOOD DEBRIS OR DIRT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WATER STAINED CEILING TILES IN BASEMENT DRY STORAGE AREA, PEELING BASEBOARD UNDER BASEMENT HANDSINK, CEILING ROUND CONDENSER OF WALK-IN COOLER MUST BE CLEANED & MAINTAINED.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST HAVE HAIR RESTRAINTS AROUND OPEN FOOD.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FRONT PREP AREA REACH IN COOLERS DOOR GASKETS RIPPED AT KOREAN EXPRESS SIDE. MUST REPAIR OR REPLACE ALL DAMAGED COOLE...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. PREP AREA REACH IN COOLERS DOOR GASKETS WITH DIRT/FOOD BUILD UP. MUST CLEAN AND MAINTAIN ALL UNCLEAN COOLER GASKETS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS ON WALL BEHIND BASEMENT 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN WALL.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE MISSING LIGHT COVER INSIDE HOOD OF COOKING EWUIPMENT.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. No one on premises with a City of Chgo sanitation certificate/prrof of enrollment or reciprocity. Must have at all times...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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. Any knives/scissors must be stored in a clean/dry p...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. Heavy dust/grease build-up on interior attachments to hood of cooking equipment must be cleaned & mainatined.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Must provide missing light cover in hood of cooking equipment.