ANONG INC..

NOTED PREVIOUS SERIOUS VIOLATION 7-38-020 DATED 1/12/2016 FROM INSPECTION REPORT #1609660 NOT CORRECTED:- #18) NOTED TWO LIVE ROACHES ON COUNTER TOP AND WALL OF THE PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREA. STILL NOTED OVER 30 LIVE ROACHES THROUGH OUT THE KITCHEN PREP AREA ON FLOOR, WALLS AND INSIDE MOTOR HOUSING OF SERVICE COOLERS. CITATION ISSUED FOR CRITICAL VIOLATION #7-42-090. MUST ELIMINATE COCKROACH ACTIVITY, HAVE PREMISES SERVICED BY A LICENSED PEST CONTROL COMPANY. WASH, RINSE AND SANITIZE ALL EQUIPMENT AND UTENSILS.

NOTED TORN RUBBER GASKETS AT TWO SERVICE COOLERS AT THE MAIN KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. ALSO NOTED SHELVES DOWN THE BASEMENT FOOD STORAGE AREA LINED WITH CARDBOARD BOXES. INSTRUCTED TO REMOVE ALL CARDBOARD BOXES. CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.

NOTED COOKING EQUIPMENT WITH GREASE ENCRUSTED,DIRT AND GRIME... NOTED DIRTY SHELVES INSIDE DISPLAY COOLER AND RAILS OF SAME. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST UPGRADE HOUSE KEEPING THROUGHOUT.

INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT PREMISES ESPECIALLY UNDERNEATH COOKING EQUIPMENT WITH GREASE ENCRUSTED ON THE FLOOR, ALONG WALL BASE AT THE BASEMENT FOOD STORAGE DEAD ROACHES. MUST CLEAN, SANITIZE AND UPGRADE HOUSE KEEPING.

NOTED HEAVY GREASE AND DIRT INSIDE THE HOOD. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

LIGHTS ABOVE 3 COMPARTMENT SINK AND PREP AREAS/COUNTERS ARE NOT SHIELDED. MUST INSTALL LIGHT SHIELDS OR SHATTER RESISTANT BULBS.

NOTED 3 COMPARTMENT SINK AT THE PREP AREA WITH NO DRAIN BOARDS. INSTRUCTED TO PROVIDE DRAIN BOARDS FOR THE 3 COMPARTMENT SINK.

NOTED DIRTY WASH CLOTHS AT THE PREP AREA NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

NOTED TEMPERATURE OF DISPLAY COOLER TO BE IMPROPER AT 48.6F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS (HOT AND COLD) TO BE IMPROPER:-CHICKEN 105.7F, RICE 132.5F,EGGS 55.6F, SOUPS 116.3F,ASSORTED SAUCES COOKED 95.8F, NOODLE 85.1F, CHICKEN 67.5F, SPRING ROLLS 57.7F, SPRING ROLL MIXTURES 56.9F, CHEESE 50.1. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 110 LBS OF PRODUCTS WORTH $366.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

NOTED EMPLOYEE WASHING DISHES USING THE DISH WASHING MACHINE WITH FINAL RINSE OF LOW TEMPERATURE SANITIZER (CHLORINE) READING AT 00PPM. INSTRUCTED NOT TO USE EQUIPMENT UNTIL DISH WASHER IS PROPERLY SANITIZING WITH THE FINAL RINSE OF 50PPM AND ABOVE.INSTRUCTED TO SET UP THE 3 COMPARTMENT SINK UNTIL THE DISH WASHER IS REPAIRED AND MAINTAINED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

NOTED HAND WASH SINK AT THE MAIN PREP AREA TO BE INACCESSIBLE WITH CUTTING BOARD, KNIFE AND FOOD ON TOP OF SINK (USED AS A PREP TABLE),GARBAGE CAN, TRAY HOLDING RACK AND GALLON OF GREASE ALL IN FRONT OF THE HAND WASH SINK. INSTRUCTED TO ALWAYS HAVE HAND WASH SINKS ACCESSIBLE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

NOTED TWO LIVE ROACHES ON COUNTER TOP AND WALL OF THE PREP AREA. INSTRUCTED TO CLEAN ANS SANITIZE AFFECTED AREA....ALSO NOTED NO CURRENT PEST CONTROL ON SITE AT THIS TIME OF INSPECTION.INSTRUCTED TO HAVE A PEST CONTROL COMPANY WITH COMPLETE LOG BOOK UPON BEING RE-INSPECTED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

NOTED NO CERTIFIED FOOD MANAGER ON SITE WITH CURRENT CITY OF CHICAGO FOOD SERVICE CERTIFICATE. INSTRUCTED TO ALWAYS HAVE A CURRENT CITY OF CHICAGO FOOD CERTIFICATE ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012

NOTED THORN RUBBER GASKETS AT TWO SERVICE COOLERS AT THE MAIN KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. ALSO NOTED SHELVES DOWN THE BASEMENT FOOD STORAGE AREA LINED WITH CARDBOARD BOXES. INSTRUCTED TO REMOVE ALL CARDBOARD BOXED CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.

NOTED COOKING EQUIPMENT WITH GREASE ENCRUSTED,DIRT AND GRINE... NOTED DIRTY SHELVES INSIDE DISPLAY COOLER AND RAILS OF SAME. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST UPGRADE HOUSE KEEPING.

INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT PREMISES ESPECIALLY UNDERNEATH COOKING EQUIPMENT WITH GREASE ENCRUSTED ON THE FLOOR, ALONG WALL BASE AT THE BASEMENT FOOD STORAGE DEAD ROACHES. MUST CLEAN SANITIZES AND UPGRADE HOUSE KEEPING.

NOTED HEAVY GREASE AND DIRT INSIDE THE HOOD. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

OBSERVED RUSTY FOOD STORAGE SHELVING IN BASEMENT. MUST REPAINT OR REPLACE.

OBSERVED GRASE BUILDUP ON SIDE OF COOKING EQUIPMENT AND REFRIGERATION UNITS IN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.

OBSERVED EXPOSED HAND WASHING SINK IN KITCHEN FOOD PREPARATION AREA DRAINING SLOW. INSTRUCTED TO REPAIR AND MAINTAINED. ADDITIONAL WATER PRESSURE NEEDED AT THE WOMEN'S WASHROOM. MUST REPAIR AND MAINTAIN.

OBSERVED FOOD HANDLER IN FOOD PREP AREA PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS PREPARED AND SERVED.

OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

FOOD HANDLER REQUIREMNETS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE.

INSTRUCTED FACILITY TO LABEL ALL PREPARED FOODS AND TO MAINTAIN. INSTRUCTED FACILITY TO NO LONGER USE GROCERY PLASTIC BAGS FOR FOOD STORAGE. USE ONLY FOOD GRADE CONTAINERS.

INSTRUCTED FACILITY TO DETAIL CLEAN ALL FLOORS WITH FOCUS ON AREAS UNDER AND AROUND ALL EQUIPMENT.

UPON INSPECTION NOTED 160 POUNDS OF CHICKEN SITTING ON PREP TABLE IN BASEMENT AT A TEMPERATURE OF 60.1F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD. INSTRUCTED FACILITY TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE AND TO MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A).

FOUND 10 COCKROACHES ON PREMISES (6 BEHIND STAND UP 2 DOOR REFRIGERATOR ON 1ST FLOOR AND 4 IN BASEMENT). INSTRUCTED FACILITY TO REMOVE ALL PESTS AND RECOMMENDED TO CONTACT PEST CONTROL SERVICE. SERIOUS CITATION ISSUED 7-38-020.

INSTRUCTED FACILITY TO LABEL ALL PREPARED FOODS AND TO MAINTAIN. INSTRUCTED FACILITY TO NO LONGER USE GROCERY PLASTIC BAGS FOR FOOD STORAGE. USE ONLY FOOD GRADE CONTAINERS.

INSTRUCTED FACILITY TO CLEAN AND SANITIZE ICE MACHINE AND TO MAINTAIN.

INSTRUCTED FACILITY TO DETAIL CLEAN ALL FLOORS WITH FOCUS ON AREAS UNDER AND AROUND ALL EQUIPMENT.

FOUND 70 POUNDS OF POTENTIALLY HAZARDOUS FOOD(SHRIMP, PORK, BEEF, EGGS, AND CRAB RANGOON FILLING WITH CRAB CREAM CHEESE AND EGGS) AT TEMPERATURES RANGING FROM 51.1F-69.2F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD. INSTRUCTED TO STORE AT 40F OR BELOW OR 140F OR ABOVE AND TO MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A).

FOUND THE PREP AREA EXPOSED HAND SINK INACCESSIBLE AND WITHOUT SOAP. INSTRUCTED FACILITY THAT EXPOSED HANDSINKS MUST ALWAYS BE ACCESSIBLE AND MAINTAINED WITH SOAP AND PAPER TOWELS. ALSO OBSERVED EMPLOYEES TOUCHING THEIR FACE AND DIRTY DISHES WITHOUT WASHING HANDS. INSTRUCTED TO WASH HANDS AT EVERY POSSIBLE CHANCE OF CONTAMINATION. CRITICAL CITATION ISSUED 7-38-010(A).

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (EGGS, PORK, BEEF, ETC) ARE BEING PREPARED. INSTRUCTED FACILITY THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED. SERIOUS CITATION ISSUED 7-38-012(A).

INSTRUCTED FACILITY TO LABEL ALL PREPARED FOODS AND TO MAINTAIN. INSTRUCTED FACILITY TO NO LONGER USE GROCERY PLASTIC BAGS FOR FOOD STORAGE. USE ONLY FOOD GRADE CONTAINERS.

INSTRUCTED FACILITY TO CLEAN AND SANITIZE ICE MACHINE AND TO MAINTAIN.

INSTRUCTED FACILITY TO DETAIL CLEAN ALL FLOORS WITH FOCUS ON AREAS UNDER AND AROUND ALL EQUIPMENT.

Found food items not properly dated in reach in freezer, must properly date food items in reach in freezer.

Cooler shelving, racks not clean, need detailed cleaning, display cooler door tracks not clean, need detailed cleaning(crevices).

Floors under heavy equipment, cooking equipment not clean, need cleaning(detailed), floor in bsmt storage areas under shelving not clean, need cleaning.

Missing light shields in bsmt storage area shall be provided.

BULK FOODS CONTAINERS MUST BE LABELED TO IDENTIFY THE PRODUCT STORED.

All clean single service utensils must be stored with handles up.

Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

Clean and degrease the cooking equipments and surfaces in detail.

CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

PERSONAL BELONGINGS MUST BE STORED IN A DESIGNATED AREA NOT ON THE DRY STORAGE SHELVINGS IN BASEMENT AREA.

ECO LAB LOW TEMPERATURE DISHMACHINE IN USE DURING THIS INSPECTION. DISPENSING "0"PPM OF CHLORINE.TAGGED HELD FOR INSPECTION AT THIS TIME.MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA FAX ATT.A.LOPEZ 312-746-4240 OR BY E-MAIL:cdphfood@cityofchicago.org ONCE REPAIRED AND REQUEST A TAG REMOVAL.CRITICAL VIOLATION 7-38-030.

BULK FOODS CONTAINERS MUST BE LABELED TO IDENTIFY THE PRODUCT STORED.

All clean single service utensils must be stored with handles up.

Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

Clean and degrease the cooking equipments and surfaces in detail.

CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

PERSONAL BELONGINGS MUST BE STORED IN A DESIGNATED AREA NOT ON THE DRY STORAGE SHELVINGS IN BASEMENT AREA.

MUST CLEAN HOODED AREA ABOVE COOKING EQUIPMENT, TOPS AND SIDE OF COOKING AND FAN GUARD ABOVE THE SAME AREA

MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT FIRST FLOOR AND BASEMENT AREAS

MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK

MUST REMOVE CLUTTER IN BASEMENT AREA, CLEAN AND BETTER ORGANIZE AREA

One copy of the Food Inspection Report Summary must be displayed and visible to all customers.FOUND NO INSPECTION REPORT SUMMARY FROM 2/5/10 DISPLAYED NOR VISIBLE TO CUSTOMERS DURING THIS INSPECTION.INSTRUCTED MANAGER THAT INSPECTION REPORT SUMMARY MUST BE POSTED IN PLAIN VIEW OF THIS ESTABLISHMENT'S CUSTOMERS.

All food not stored in the original container shall be stored in properly labeled containers.INSTRUCTED MANAGER TO LABEL ALL BULK FOOD CONTAINERS TO IDENTIFY PRODUCTS STORED LOCATED IN BASEMENT DRY STORAGE ROOM.

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.INSTRUCTED MANAGER TO REMOVE DIRTY DISHWARE STORED ON SHELVINGS DIRECTLY ABOVE CLEAN MULTI-USE BOWLS IN FOOD PREP.

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.INSTRUCTED MANAGER TO PROPERLY STORE PERSONAL BELONGINS IN A DESIGNATED AREA NOT ON DRY STORAGE SHELVINGS LOCATED IN BASEMENT.

OBSERVED POOR HYGIENIC PRACTICE OF FOODSERVICE EMPLOYEES HANDLING FOODS WITH BARE HANDS TOUCHING BODY PARTS,[FACE,HEAD,MOUTH,NOSE,ETC]. WITHOUT WASHING HANDS WHEN REQUESTED TO WASH HANDS,HANDS WERE WASHED WITHOUT SOAP,BECAUSE THERE WERE NO SOAP IN THE SOAP DISPENCER. CITATION ISSEUED 7-38-010[A]CRITICAL. INSTRUCTED MANAGENT TO HAVE FOOD HANDLERS WASH HANDS FIRST WHENEVER THEY TOUCH ANY NONE FOOD OBJECT BEFORE HANDLING FOOD OR BEFORE PUTTING ON GLOVES TO HANDLE FOODS. INSTRCTED TO ALSO MAKE SOAP AVAILABLE AT EXPOSE HAND WASH SINK AT ALL TIMES FOR PROPER HAND WASHING OF FOOD SERVICE STAFFS. CDI

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. FOUN CLEANED MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVES THR-OUT FACILITY NOT PROPERLY STORED, INSTRUCTED MANAGEMENT TO INVERT [UPSIDEDOWN] AT ALL TIMES. ALSO DISH WASH RACKS STORED ON FLOOR MUST BE ELEVATED 6" OF THE FLOOR.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXPOSE HAND WASH SINK IN KITCHEN WITH GREASE AND DEBRIS,TOILET BOWLS , 3COMP.SINKS,AND MOP SINK IN BASEMENT WITH DIRTS,MUST BE CLEANED AND MAINTAINED SAME AT ALL TIMES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THRU-OUT KITCHEN UNDER AND AROUND/CORNERS OF EQUIPMENTS WITH FOOD DEBRIS NEED CLEANING.