LAO SHANGHAI RESTAURANT.

OBSERVED LOOSE RUBBER GASKETS AT TWO DOOR FREEZER NEXT TO THE BULK STORAGE CONTAINERS; SEAL GASKETS TO AVOID ESCAPING AIR.

MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE GREASE, INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, INTERIORS OF REFRIGERATION UNITS AND FREEZERS, CAN OPENER BLADE AT PREP TABLE, CLEAN AND PAINT BOTTOM OF PREP TABLE IN FRONT OF COOKING EQUIPMENT TO REMOVE RUST OBSERVED, CLEAN BOTTOM OF PREP TABLE AT THE END OF THE COOKING LINE CLOSE TO FREEZERS.

CLEAN FLOOR UNDER COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES. CLEAN UNDER THREE COMP SINK.

CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT. PROVIDE A COVER FOR WALL OUTLET NEXT TO FREEZER. REMOVE DUST FROM VENT FAN IN WOMENS WASHROOM.

OBSERVED A LEAK UNDER DISHMACHINE; REPAIR. CLEAN INTERIOR OF UTILITY SINK AND MAINTAIN.

CUTTING BOARDS IN NEED OF REPLACING. BOARDS DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.

ALL REACH IN COOLERS AND FREEZERS, SHELVES IN WALK IN COOLER, AND COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

WALLS AT DISH AREA IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

HANDSINK SLOW DRAINING MUST CORRECT AND MAINTAIN VENTILATION HOOD IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.

All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL BULK FOOD CONTAINERS. INSTRUCTED TO LABEL PREPARED FOODS INSIDE WALK IN COOLER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO DETAIL CLEAN AND SANITIZE THE FOLLOWING: FLOOR DRAINS WITH EXCESSIVE GREASE BUILD UP,TEA PREP AREA,AND INSIDE CABINETS UNDER FRONT HAND SINK.

All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO MAKE MOP SINK ACCESSIBLE FOR CLEANING, BLOCKED BY STORAGE RACK AND HEAVY BUILD UP NOTED.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND REAR EXIT/SCREEN DOOR NOT RODENT PROOFED. FOUND APPROXIMATELY 1 INCH GAP UNDER, SIDES, AND ON TOP OF SAID DOOR. INSTRUCTED TO MAKE TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN. PEST CONTROL LOG BOOK NOT MAINTAINED. NO DIAGRAM PROVIDED IN LOG BOOK. INSTRUCTED TO MAINTAIN PEST CONTROL LOG BOOK WITH ALL REQUIRED DOCUMENTATION AT ALL TIMES. OUTER OPENINGS NOT PROTECTED AND PEST CONTROL LOG BOOK NOT MAINTAINED. SERIOUS 7-38-020 ISSUED.

All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL BULK FOOD CONTAINERS. INSTRUCTED TO LABEL PREPARED FOODS INSIDE WALK IN COOLER AND PACKAGED FOOD ITEMS IN REACH IN FREEZERS INSIDE PLASTIC BAGS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PAINT RUSTY RACKS INSIDE WALK IN COOLER AND GREASE TRAP AT THREE COMPARTMENT SINK.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO DETAIL CLEAN AND SANITIZE THE FOLLOWING: FLOOR DRAINS WITH EXCESSIVE GREASE BUILD UP, INTERIOR/EXTERIOR OF GREASE TRAP, STORAGE RACKS, SHELVES, WITH DUST, FOOD BUILDUP, VENT COVERS, UNDER, AROUND, COOKING EQUIPMENT, DEEP FRYERS, CUTTING BOARDS, WALLS IN TOILET ROOM, TEA PREP AREA, HAND SINK, INSIDE CABINETS UNDER FRONT HAND SINK.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT PREMISES, REMOVE TEA LEAVES AT FRONT AREA, SPILLS, BUILD UP AROUND WALL BASE.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO REPLACE CRACKED AND STAINED LIGHT SHIELDS AT KITCHEN.

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO MAKE MOP SINK ACCESSIBLE FOR CLEANING, BLOCKED BY STORAGE RACK AND HEAVY BUILD UP NOTED.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. INSTRUCTED TO ORGANIZE DRY STORAGE AND CHEMICAL STORAGE AREA, ELEVATE ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL, REMOVE UNUSED GREASE RECEPTICLE AT GARBAGE AREA.