Facility:
LAO SZECHUAN
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Violations for last two inspections (if any), click on each violation for a
description on how that violation impacts public health:
Inspection Date: 8/6/2025
Total Score:82
Critical Violations
| 5 points: FOOD DISPLAY SERVICE AND TRANSPORT TEMP |
| Chicken noted not being held at 41 degrees Fahrenheit or below. Tub of raw chicken to be prepped/cut noted sitting at room temperature too long. It was noted at 65?F. Refrigerated meats/foods must be prepared quickly enough to prevent temperature abuse. Temperature abuse is the raising and lowering of the holding temperature (above 41?F or below 140?F) which allows for the growth of potentially harmful bacteria. The chicken was disposed of to correct the critical violation. |
| 4 points: SANITIZATION OF EQUIP. AND UTENSILS |
| An inadequate amount of chlorine sanitizer was noted in the final rinse of the dish machine. The dish machine chlorine sanitizer had lost its prime. The machine's sanitizer line was primed to correct the violation. Daily testing of the dish machine's sanitizer concentration could help prevent future violations. |
Non-Critical Violations
| 1 points: PREMISES |
| Mops and brooms not hung. |
| 1 points: FLOORS WALLS CEILINGS |
| Ceiling vent covers and walls in the kitchen noted in need of cleaning. Floors in the ware wash area near the dish machine noted in need of repair. |
| 1 points: IN-USE UTENSILS |
| In - use utensil noted being stored with the handle laying in the dry rice. Also bowl noted being used for scoop in sugar. All scoops are to have handles and if stored in the food the handle must be pointed so as to not contact the food product. |
| 1 points: LIGHTING |
| Several light fixtures in the kitchen noted not functioning at all. |