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LAO HUNAN CHINESE RESTAURANT

2230 S WENTWORTH AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

LAO HUNAN CHINESE RESTAURANT has been inspected 11 times by Chicago Department of Public Health since August 11, 2011. The most recent inspection, on March 20, 2015, found no infractions.

4 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 3 separate inspections, most recently on March 13, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on September 16, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on October 17, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 11, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 29 times across 7 separate inspections, most recently on March 13, 2015. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    7 infractions

    • 18. 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 ABOUT 30 MOUSE DROPPINGS IN BASEMENT AND FIRST FLOOR PREP AREAS STORAGE SHELVES AND COUNTERS, INSTRUCTED MGR TO ELIMINATE RODENT'S ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED. SERIOUS CITATION ISSUED 7-38-020.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • TIN CANS ARE BEING USED AS A MULT-USE UTENSIL FOR FOOD STORAGE. INSTRUCTED TO USE PROPEOR CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAN GOODS AND DRY FOOD STORED UNDER SEWER LINES IN BASEMENT AREA, INSTRUCTED NOT TO STORE ANY FOOD ITEMS UNDER SUCH PIPES OR INSTALL A BARRIER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DOUBLE DOOR COOLER DOOR GASKETS IN POOR REPAIR, INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SHELVES AND CONUTERS IN BOTH PREP AREAS NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL BAHIND PREP TABLE IN BASEMENT IS ROUGH, INSTRUCTED TO INSTALL A SMOOTH DURABLE COVER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT FIXTURE IN 1ST FLOOR CELING NOT SHIELDED, INSTRUCTED TO SHIELD.
  4. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR THE LOOSE RUBBER GASKET AT THE TALL TWO DOOR REFRIGERATION UNIT IN THE KITCHEN TO AVOID ESCAPING AIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL ATTACHED WALL EQUIPMENT IN KITCHEN SUCH AS PIPES, VENTS, TANKS (EXTINGUISHERS) ETC TO REMOVE GREASE AND DUST OBSERVED.
  5. Canvass

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED OVER THIRTY FRUIT FLIES ON PREMISES IN THE BASEMENT ON THE WALLS BY BOTH ICE MACHINES; MUST ELIMINATE ACTIVITY. INSTRUCTED TO CALL ROSE EXTERMINATORS FOR SERVICE PRIOR TO REINSPECTION NEXT WEEK. SERIOUS VIOLATION 7-38-020 ISSUED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • DISPOSAL AREA NOT MAINTAINED AS REQUIRED. OBSERVED SEVERAL BOXES ON THE GROUND BEHIND THE DUMPSTER ALONG WITH GREASE AND WATER. INSTRUCTED TO CLEAN AND MAINTAIN AREA. ALSO OBSERVED AN OPENING IN THE GROUND BEHIND THE BUILDING FULL OF GREASE WHICH WAS COVERED WITH WOOD PIECES; INSTRUCTED TO CLEAN AND SEAL WITH AN APPROPRIATE COVER TO THE GROUND. SERIOUS VIOLATION 7-38-020 ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK CONTAINERS HAVE FADED NAMES ON THE CONTAINERS; RE-LABEL SO THAT NAME SHOWS BETTER ON CONTAINERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED NON FOOD GRADE BAGS BEING USED FOR STORAGE OF SOME FOODS IN COOLERS AND FREEZERS; INSTRUCTED TO USE FOOD GRADE BAGS FOR STORAGE. INSTRUCTED TO COVER ALL SPICES STORED UNDERNEATH PREP TABLES WHEN NOT IN USE TO AVOID CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN INTERIOR SURFACE OF SMALL ICE MACHINE IN BASEMENT AND MAINTAIN. MUST CLEAN AND MAINTAIN THE CAN OPENER BLADE AT THE PREP TABLE IN THE BASEMENT. REPAIR THE LOOSE RUBBER GASKET AT THE TALL TWO DOOR REFRIGERATION UNIT IN THE KITCHEN TO AVOID ESCAPING AIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: STORAGE CART BY THE COOKING EQUIPMENT HOLDING THE SPICES FOR COOKING, PREP TABLE TOPS AND BOTTOMS, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT AND INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER COOKING EQUIPMENT TO REMOVE GREASE, FOOD AND DIRT. ALSO CLEAN UNDER THE SINKS, DISHMACHINE AND IN THE BASEMENT AROUND THE SUB PUMPS AND IN CORNER AREAS OF BASEMENT AROUND OTHER MISCELLANEOUS STORED ITEMS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT AND EQUIPMENT IN BASEMENT WHERE FRUIT FLIES OBSERVED. REMOVE DUST FROM CEILING VENTS ON THE WALLS OUTSIDE OF BOTH WASHROOMS, REMOVE DUST FROM THE VENTILATION FANS IN BOTH WASHROOMS. CLEAN VENTS IN THE HOODED AREA ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DUST. CLEAN ALL ATTACHED WALL EQUIPMENT IN KITCHEN SUCH AS PIPES, VENTS, TANKS (EXTINGUISHERS) ETC TO REMOVE GREASE AND DUST OBSERVED. CLEAN INTERIORS OF LIGHT SHIELDS WHERE NEEDED IN KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED SOME UNNECESSARY ITEMS IN BASEMENT; REMOVE TO AVOID CLUTTER.
  6. Complaint Re-Inspection

    0 infractions

  7. Complaint

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND LIVE ROACH ACTIVITY IN BASEMENT AREA. 10-12 LIVE ROACHES IN CORNER BY DRY GOODS. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. INSECT ACTIVITY NOTED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL MULTI USE UTENSILS MUST BE CLEAN, SANITIZED AND STORED IN A CLEAN SANITIZED MANNER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL WOOD SHELVES MUST BE SEALED. CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, DISH MACHINE, INTERIOR AND EXTERIOR OF REACH IN COOLERS, WALK IN COOLER, SHELVES IN WALK IN COOLER, AND ALL STORAGE SHELVES. MUST REMOVE ALL FOOD BUILD UP AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIK CLEAN FLOORS THROUGHOUT 1ST FLOOR PREP AREA UNDER AND AROUND ALL COOKING EQUIPMENT, UNDER DISH MACHINE, STAIRS, THROUGHOUT BASEMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN BASEMENT WITH FOOD SPLATTER, WALLS IN PREP AREA WITH HEAVY GREASE AND FOOD BUILD UP. MUST CLEAN AND MAINTAIN CLEAN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT AL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY ARTICLES IN BASEMENT AREA IN NEED OF REMOVING. MUST ORGANIZE AND MAINTAIN AT ALL TIMES.
  8. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY DATE/LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN PREPARED/COOKED, REMOVED FROM ITS ORIGINAL PACKAGING, ETC. IN WALK IN COOLERS AND FREEZERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARDS IN PREP AREA WITH DEEP DARK GROOVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, RUBBER GASKETS ON REACH IN COOLERS, INTERIOR OF REACH IN COOLERS/CHEST FREEZER (BASEMENT AND 1ST FL) AND THE INTERIOR OF THE BASEMENT ICE MACHINES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS IN BASEMENT, UNDER/AROUND ALL HEAVY EQUIPMENT AND IN ALL CORNERS THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A SHIELD TO THE LIGHT IN THE BASEMENT WALK IN COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE IN PREP AREA.
  9. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN AND LOWER LEVEL PREPARATION AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER STORED ON FOOD SHELVING UNITS. (CLOTHES, TOOLS,ETC.)
  10. License Re-Inspection

    0 infractions

  11. License

    14 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND OVERHEAD BLACK SEWER PIPE ABOVE BULK FOOD STORAGE CONTAINERS, SPICE CONTAINERS, AND DRY FOOD STORAGE CANS. ALSO, NOTED COPPER COLORED PIPE ABOVE PREP SHELVING WHERE SPICES STORED WHICH IS CONNECTED TO OVERHEAD SEWER PIPE. INSTRUCTED TO REMOVE FOOD STORAGE FROM UNDER SAID PIPING AT THIS TIME AND INSTRUCTED TO ENCASE PIPING TO PROTECT AREA FROM POSSIBLE OVERHEAD DRIPPING/CONTAMINATION ONTO FOOD CONTACT SURFACES IN BASEMENT FOOD PREP AREA. SERIOUS 7-38-005(A) CITATION ISSUED UNDER LICENSE #1937224.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • HAND WASH SINK IN KITCHEN NOT MAINTAINED. OBSERVED LARGE HOLE IN PIPING UNDER SAID SINK AND PROFUSELY LEAKING ONTO GROUND WHEN WATER TURNED ON. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD REPAIR AT ALL TIMES. SERIOUS 7-38-030 ISSUED UNDER LICENSE #1937224.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. LABEL READY TO EAT, PREPARED FOOD ITEMS IN REFRIGERATORS AND WALK-IN COOLER. REMOVE FOODS STORED INSIDE GROCERY BAGS STORED IN WALK-IN FREEZER AND STORE IN FOOD GRADE CONTAINERS.
    • 31. 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.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY PREP TABLE BOTTOMS AT TEA STATION, RUSTY RACKS IN WALK-IN COOLER, REMOVE MILK CRATES BEING USED TO ELEVATE ITEMS AND REPLACE WITH ADEQUATE SHELVING/RACKS, PAINT RAW WOOD SHELVES, REMOVE PLASTIC LINER FROM SIDES OF ICE MACHINE, STORAGE SHELVES AT FRONT BEVERAGE AREA, AND ANY FOOD CONTACT SURFACES. REMOVE CARDBOARD AND ALUMINUM LINING FROM PREP SHELVES/RACKS.DEFROST CHEST FREEZERS TO REMOVE HEAVY ICE BUILDUP IN BASEMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT, DISH MACHINE, VENTILATION HOOD/FILTERS, WOKS, PREP AREAS, INTERIOR OF HAND WASH SINK AT FRONT BEVERAGE AREA, UNDER AROUND TEA UNIT, ALL STORAGE SHELVES/RACKS AT PREP AND DRY STORAGE AREAS, UNUSED EQUIPMENT IN BASEMENT, INTERIOR OF TWO COMPARTMENT SINK, HAND WASH SINK IN BASMENT, HANDLES AT HAND WASH SINKS, TWO COMPARTMENT SINK, RINSE SINK, SIDE OF TOILET IN STAFF TOILET ROOM, INSIDE CABINET UNDER WASHBOWL IN BASEMENT, OVERHEAD PIPING WITH GREASE IN BASEMENT, INTERIOR OF FREEZERS/WALK-IN FREEZER, BULK FOOD STORAGE AREA, UNDER, AROUND REFRIGERATORS, SIDES OF ALL EQUIPMENT THROUGHOUT, INTERIOR/EXTERIOR OF DEEP FRYERS, COMPRESSORS IN BASEMENT, GREASE TRAPS, FAN GUARDS IN REFRIGERATION UNITS, STAIRCASE TO REMOVE FOOD DEBRIS, TRACKS AT REFRIGERATION UNITS.
    • 34. 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. DETAIL CLEAN AND SANITIZE FLOORS THORUGHOUT PREP AREAS ON 1ST. FLOOR AND BASEMENT ESPECIALLY AROUND TWO COMPARTMENT SINK TO REMOVE HEAVY DARK BLACK BUILDUP AND BY HOT WATER TANK. INSTRUCTED TO MAKE FLOOR IN BASEMENT PREP AREA SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REPAIR FLOOR SECTION IN BASEMENT BULK FOOD STORAGE AREA. ADJUST THRESHOLD AT FRONT ENTRANCE DOOR.
    • 35. 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. SEAL ALL OPENINGS AT WALL AND CEILING AROUND PIPING/CONDUITS NEXT TO VENTILATION HOOD AND THROUGHOUT BASEMENT AT FOOD PREP AREA AND STORAGE AREAS. CLEAN DUSTY VENTS THROUGHOUT PREMISES ESPECIALLY TOILET ROOMS. CLEAN ATTACHED PIPING AT VENTILATION HOOD TO REMOVE GREASE BUILDUP. CLEAN WALLS AROUND TEA STATION, PREP AREAS, TWO COMPARTMENT SINK, WALLS IN BASEMENT TO REMOVE STAINS AND GREASE. INSTRUCTED TO ENCASE OVERHEAD PIPING IN BASEMENT IN FOOD PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE ADEQUATE LIGHTING IN BASEMENT STORAGE AREA. PROVIDE LIGHT SHIELDS WITH END CAPS AND OR SHATTER PROOF BULBS FOR LIGHT BULBS ABOVE TWO COMPARTMENT SINK IN BASEMENT. CLEAN LIGHT SHIELDS IN KITCHEN AND INSIDE FRONT SMALL COOLER TO REMOVE DUST AND RESIDUE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • PROVIDE SELF CLOSING DEVICE AT STAFF TOILET ROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT HOT WATER HANDLE AT TWO COMPARTMENT SINK IN BASEMENT. INCREASE HOT AND COLD WATER PRESSURE AT EXPOSED HAND WASH SINK IN BASEMENT. REROUTE WASTE LINE FROM ICE MACHINE FROM TWO COMPARTMENT SINK IN BASEMENT INTO FLOOR DRAIN AND OR DRIP PAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. LARGE AMOUNTS OF CLUTTER, UNUSED ITEMS THROUGHOUT BASEMENT, INSTRUCTED TO ORGANIZE, REMOVE UNUSED ITEMS/EQUIPMENT, ELEVATE ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL TO PREVENT PEST HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. PROVIDE CONTAINERS FOR ICE SCOOPS.

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