Lawrence Restaurant

Inspector notes: All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND COOKED MEAT AND COOKED RICE STORED IN STEAM TABLE.MEAT AT TEMP OF 69.7F TO 70F;AND COOKED RICE AT TEMP OF 90F.FOOD PRODUCTS MUST BE REHEATED AT TEMP OF 165F AND ABOVE PRIOR TO STORE IT ON STEAM TABLE.PRODUCTS WAS DISCARDED AND DENATURED.POUNDS 5, VALUE 20.CRITICAL VIOLATION:7-38-005(A) HOOOO63670-15

Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND LOW DISH MACHINE WITHOUT SANITIZE SOLUTION.PRESENTLY OPPM.UNIT IN USE TO WASH BREAKFAST PLATES , GLASSES,ETC.TAGGED UNIT"HELD FOR INSPECTION"DO NOT USE.WHEN UNIT IS FIXED AND MAINTAINS 1OO PPM,FAX A LETTER TO PUBLIC HEALTH(FAX #312-746-4240).CRITICAL VIOLATION:7-38-005(A) HOOOO63670-15

Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage.NEED TO CLEAN INTERIOR OF ICE MACHINE(MINERAL BUILD-UP).

Inspector notes: 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. FAUCET AT 3 COMPARTMENT SINK IS HEAVILY LEAKING,(WATER SPLASHING ON FLOOR), INSTRUCTED TO REPAIR.