Lao Ma LA Chinese Restaurant

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENTS NOT MET

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

INADEQUATE PEST CONTROL, FOUND 15 LIVE COCKROACHES IN KITCHEN ALONG WALLBASE BEHIND DOUBLE DOOR COOLER.ALSO FOUND OVER 50 DEAD ONES, INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED. SERIOUS CITATIO...

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

USING GROCERY BAGS FOR FOOD STORAGE, INSTRUCTED TO USE FOOD GRADE BAGS.

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

WEAK COLD WATER PRESSURE AT 3-COMP SINK FAUCET, INSTRUCTED TO REPAIR.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIRMENTS NOT MET.

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

CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE GREASE, INTERIOR BOTTOM OF FRYER TO REMOVE GREASE AND FOOD PARTICLES, SLICER ON PREP TABLE, PREP TABLE TOPS AND BOTTOMS.

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

CLEAN FLOORS IN WASHROOMS, AT BAR, IN CORNER AREAS OF KITCHEN UNDER DISHMACHINE AND COOKING EQUIPMENT.

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

CLEAN VENT FANS ON CEILING OF WASHROOMS TO REMOVE DUST OBSERVED. SOME CLEANING TO VENTS ABOVE COOKING EQUIPMENT NEEDED AND VARIOUS VENTS IN DINING AREA TO REMOVE DUST.

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

MUST CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF DISHMACHINE TO REMOVE LIME BUILD-UP. CLEAN INTERIOR OF MOP SINK TO REMOVE DIRT.

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

INSTRUCTED ON PROPER STORAGE OF MOPS AND BROOMS; ADVISED TO PROVIDE A HANGING RACK TO STORE THEM ON AND NOT STORE INSIDE OF UTILITY SINK OR MOP BUCKET.

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

CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE GREASE, INTERIOR BOTTOM OF FRYER TO REMOVE GREASE AND FOOD PARTICLES, SLICER ON PREP TABLE, PREP TABLE TOPS AND BOTTOMS.

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

CLEAN FLOORS IN WASHROOMS, AT BAR, IN CORNER AREAS OF KITCHEN UNDER DISHMACHINE AND COOKING EQUIPMENT.

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

CLEAN VENT FANS ON CEILINGS OF WASHROOMS TO REMOVE DUST OBSERVED. SOME CLEANING TO VENTS ABOVE COOKING EQUIPMENT NEEDED AND VARIOUS VENTS IN DINING AREA TO REMOVE DUST.

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

MUST CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF DISHMACHINE TO REMOVE LIME BUILD-UP. CLEAN INTERIOR OF MOP SINK TO REMOVE DIRT.

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

INSTRUCTED ON PROPER STORAGE OF MOPS AND BROOMS: ADVISED TO PROVIDE A HANGING RACK TO STORE THEM ON AND NOT STORE INSIDE OF UTILITY SINK OR MOP BUCKET.

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

MUST DATE/LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN COOKED OR PREPARED IN ANY WAY AND REMOVED FROM ITS ORIGINAL PACKAGING IN ALL COOLERS.

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

MUST DETAIL CLEAN AND MAINTAIN THE RUBBER GASKETS ON THE COOLERS AND INTEROR OF COOKING EQUIPMENT.

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

MUST DETAIL CLEAN AND MAINTAIN FLOORS AROUND ALL HEAVY EQUIPMENT AND IN ALL CORNERS.

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

MUST DETAIL CLEAN AND MAINTAIN WALLS AROUND THE DISH MACHINE AND THE VENTILATION HOOD.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

FOUND OUTSIDE GARBAGE AREA NOT CLEAN. FOUND GARBAGE AND 10 RAT DROPPINGS AT SURROUNDING DUMPSTER AREA. CITATION ISSUED.MANAGER CLEANED AREA DURING INSPECTION. MUST MAINTAIN AT ALL TIMES. CITATION ISSUED.

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

MUST CLEAN INTERIOR OF REACH IN COOLER OF DEBRIS. ALSO CLEAN EXTERIOR OF COOKING EQUIPMENT ON SIDES OF GREASE AND DEBRIS.

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

MUST CLEAN FLOORS AROUND AND UNDER COOKING EQUIPMENT, ALONG WALL BASE AND IN CORNERS OF DEBRIS.

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

MUST DETAIL CLEAN FILTERS AND LIGHT SHIELDS ABOVE COOKING EQUIPMENT OF GREASE AND DUST.

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

MUST REMOVE CLUTTER FROM TOP AND SIDES OF ICE MACHINE (PERSONAL ITEMS).

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

INSTRUCTED TO PROVIDE PAPER TOWELS OR SANITARY HAND DRYING DEVICE TO DRY HANDS AT EXPOSED HAND WASH SINKS. CRITICAL 7-38-030. NO CITATION ISSUED.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. INSTALL SNEEZE GUARD AT FRONT COUNTER AT OPEN COOKING AREA. SERIOUS 7-38-005(A). NO CITATION ISSUED.

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

NO VALID CITY OF CHICAGO CERTIFICATE NOR PROOF OF ENROLLMENT FOR CITY APPROVED COURSE TO OBTAIN CITY CERTIFICATE AT THIS TIME. INSTRUCTED TO PROVIDE CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED ON SITE AND OR PROOF OF ENROLLMENT FOR CITY A...

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

PROVIDE SPLASH GUARD AT HAND WASH SINK AND DRAIN BOARD AT BAR AREA. PROVIDE COVER FOR ICE BIN AT BAR. SEAL RAW WOOD UNDER FRONT COUNTER AT BAR.

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

INSTRUCTED TO DETAIL CLEAN AND SANITIZE EXXTERIOR AND INTERIOR OF DEEP FRYERS, COFFEE UNIT, SODA SYRUP UNITS, SMALL GRILLS, INTERIOR OF ONE COMPARTMENT SINK, COMPRESSORS AT REFRIGERATORS, AND PREP TABLE UNDER HOT TEA UNIT.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR FLOOR SECTION AT REAR EXIT DOOR. REMOVE STANDING WATER UNDER RINSE SINK IN PREP AREA AND BEHIND BAR AT DISH MACHINE.

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

PROVIDE LIGHT BULB INSIDE REFRIGERATOR.

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

INSTALL EXPOSED HAND WASH SINK WITH HOT AND COLD RUNNING WATER AT PREP AREA.

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

REMOVE LARGE SIGNS/MATERIALS FROM SIDE OF REAR EXIT DOOR ALONG FENCE AND ORGANIZE STORAGE CLOSET TO PREVENT PEST HARBORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROVIDE CONTAINERS TO STORE ICE SCOOPS.