Chan'S Chinese Kitchen

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NEED CLEANING IN CORNER AREAS OF KITCHEN AND UNDER AROUND AND BEHIND KITCHEN EQUIPMENT; CLEAN FLOORS WHERE NEEDED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED STAINED CEILING TILE IN KITCHEN AND UNCLEAN CEILING VENTS IN KITCHEN; CLEAN VENTS AND REPLACE TILE. THE VENTS ABOVE THE COOKING EQUIPMENT ALSO NEED CLEANING; CLEAN SAME.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN THE VENTS IN THE PREP AREA OF DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT THE FOOD PREP AREA

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NEED CLEANING IN THE TOILET ROOM AND IN THE REAR STORAGE AREA ALONG THE WALL BASE AND IN CORNERS, ALSO CLEAN FLOORS INSIDE THE WALK IN COOLER TO REMOVE DEBRIS AND SPILLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NOTED THE CEILING AND VENT COVER DIRTY. MUST CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

NOTED CLUTTER IN THE TOILET ROOM. MUST REMOVE AND/OR ORGANIZE TO PREVENT HARBORAGE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED EGGS AT IMPROPER TEMPERATURE OF 71.0F SITTING OUT ON A SHELF IN THE PREP AREA,TOTAL WEIGHT 2LBS TOTAL COST $8.00,OBSERVED BEEF SITTING IN A PAN ON TABLE IN THE PREP AREA AT IMPROPER TEMPERTAURE OF 67.4F,TOTAL WEIGHT 1LB,TOTAL COST $5.00,OBSE...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL BULK FOOD CONTAINERS IN THE REAR PREP AREA

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN ALL COOKING EQUIPMENT OF GREASE BUILD-UP AND OLD FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE ALL PREP COOLERS

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE CLUTTER FROM UNDERNEATH PREP TABLEWS,TO PREVENT RODENT HARBORAGE

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL FOOD ITEMS PREPARED OR REMOVED FROM ITS ORIGINAL CONTAINER MUST BE KEPT IN FOOD GRADEABLE CONTAINERS/BAGS AND LABLED WHILE STORED INSIDE OF ALL COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS INSIDE ALL COOLERS AND MAINTAIN. INSTRUCTED TO PAINT THE RAW WOOD STAND/SHELVES NEXT TO THE FRONT COUNTER, BEHIND THE DOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO CLEAN AND MAINTAIN THE FRONT COUNTER SHELVES AND THE STORAGE RACKS INSIDE THE PREP AND WALK IN COOLERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS AROUND THE SINKS AND THE VENTILATION HOOD.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

INSTRUCTED TO HANG MOPS UP TO DRY WHEN NOT IN USE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

INSTRUCTED ALL FOOD HANDLERS TO WEAR HAIR RESTRAINTS AT ALL TIMES WHEN COOKING/HANDLING FOOD.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND PREP REACH IN COOLER NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LESS. AMBIENT TEMPERATURE WAS 61.5F. INSTRUCTED TO HAVE UNIT FIXED SO THAT IT MAINTAINS THE PROPER TEMPERATURE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS STORED IN THE PREP REACH IN COOLER AT IMPROPER TEMPERATURES. CHICKEN-66.3F, BBQ PORK-62.6F, BEAN SPROUTS 60.5F, SHRIMP 59.9F-62.8F. INSTRUCTED TO KEEP ALL POTENTIALLY HAZARDOUS STORED INSIDE COOLERS AT 40F OR LESS. C...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL FOOD ITEMS PREPARED OR REMOVED FROM ITS ORIGINAL CONTAINER MUST BE KEPT IN FOOD GRADEABLE CONTAINERS/BAGS AND LABLED WHILE STORED INSIDE OF ALL COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS INSIDE ALL COOLERS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO PAINT THE RAW WOOD STAND/SHELVES NEXT TO THE FRONT COUNTER, BEHIND THE DOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO CLEAN AND MAINTAIN THE FRONT COUNTER SHELVES AND THE STORAGE RACKS INSIDE THE PREP AND WALK IN COOLERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS AROUND THE SINKS AND THE VENTILATION HOOD.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

INSTRUCTED TO HANG MOPS UP TO DRY WHEN NOT IN USE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

INSTRUCTED ALL FOOD HANDLERS TO WEAR HAIR RESTRAINTS AT ALL TIMES WHEN COOKING/HANDLING FOOD.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED RUSTY GREASE TRAP UNDERNEATH THE 3-COMPARTMENT SINK. MUST REMOVE THE RUST AND PAINT IT. MUST SEAL OR PAINT THE RAW WOOD STORAGE SHELVES LOCATED IN THE FRONT. PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

ALL FOOD MUST BE ELEVATED 6" OFF FLOOR IN WALK-IN COOLER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST DETAIL CLEAN AND MAINTAIN WALLS UNDER/AROUND ALL SINKS, COOKING EQUIPMENTS, PREP TABLES AND SHELVES THROUGHOUT PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED A RAW WOOD STORAGE SHELF BEHIND FRONT DOOR, INSTRUCTED TO SEAL.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED BETWEEN THE TWO SIDE PREP TABLES NOT CLEAN, INSTRUCTED TO CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOOR IN WALK-IN FREEZER NOT CLEAN, INSTRUCTED TO CLEAN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

PRE-COOKED CHICKEN FOUND AT IMPROPER TEMPERATURE INSIDE WALK-IN COOLER AT 49.3F AND 55.4F. ALL COOKED FOODS BEING COOLED MUST BE COOLED WITHIN 6 HOURS(140 TO 70 IN 2 HOURS AND FROM 70 TO 40 IN 4 HOURS), AND TEMPERATURES SHOULD BE DOCUMENTED. ALL PROD...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL BULK FOODS NOT STORED IN ORIGINAL CONTAINERS MUST BE LABELED. ALL COOKED AND PREPARED FOODS OUT OF ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN STORED IN REFRIGERATION OVER 24HOURS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

ALL SINGLE-SERVICE UTENSILS MUST BE STORED PROPERLY(HANDLES UP OR OUT) TO PREVENT CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

PAINT RUSTY EXTERIORS OF GREASE TRAP. PAINT OR REPLACE STORAGE RACKS IN WALK-IN COOLER THAT ARE RUSTY(PLASTIC COATING MISSING). CLEAN GASKETS AROUND DOORS TO WALK-IN COOLER AND FREEZER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE INTERIORS AND EXTERIORS OF: ALL COOLERS, ALL FREEZERS, WOK COOKING STATIONS, DEEP FRYERS, ALL PREP TABLES STORAGE RACKS AND SHELVES, ALL DRY GOODS STORAGE CONTAINERS, ALL SINKS , AND BASE OF TOILET.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS THROUGHOUT ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT( DEBRIS, GREASE BUILD-UP).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS THROUGHOUT FOOD PREP, STORAGE AND WASHROOM AREAS NEED CLEANING AND/OR PAINTING. ALL LIGHT SHIELDS THROUGHOUT NEED CLEANING (DIRT WATER STAINS AND DEBRIS NOTED). CEILING TILES IN FOOD PREP AREA NEED CLEANING AND/OR PAINTING. ALL DOORS NEED CLEAN...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKY FAUCET AT 3 COMPARTMENT. CLEAN INTERIOR OF HOOD ABOVE COOKING EQUIPMENT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FRONT COUNTER STORAGE SHELVES AND INTERIOR CABINETS OF DEEP FRYERS NOT CLEAN.MUST CLEAN DEEP FRYERS AND CLEAN OR PAINT STORAGE SHELVES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SOILED/DAMAGED CEILING TILE AT FRONT COUNTER IN PREP AREA.MUST REPLACE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST CLEAN AND MAINTAIN CLEANING EQUIPMENT(DUST PAN),ETC, AFTER USE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.RAW WOOD STORAGE UNIT NEAR COOLER AT FRONT SERVICE AREA.MUST SEAL/PAINT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DUSTY STORAGE SHELVES AND DEBRIS IN WALK IN COOLER,CAN STORAGE SHELVES AND REAR LOWER STORAGE UNIT FOR DRY FOOD STORAGE....

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.OBSERVED SINGLE SERVICE FORKS NOT PROPERLY STORED IN...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED ICE BUILD UP AROUND THE FREEZER DOOR INSTRUCTED TO REPAIR.ALSO OBSERVED RUSTY STORAGE RACK IN WALK-IN COOLER INS...

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.OBSERVED THE WALL NEXT TO THE HOOD AND CEILING IN FRONT OF THE HOOD NOT CLEAN INSTRUCTED TO CLEAN.

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. MUST COVER AND PROPERLY LABEL ALL COOKED AND RE-PACKAGED FOODS IN REACH/WALK -IN COOLERS. MUST LABEL ALL BULK INGREDIENT CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL OR PAINT RAW WOOD SHELVES INSIDE TOILET ROOM.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: SHELVES/STORAGE RACKS IN PREP AND WALK/REACH-IN COOLERS, RUBBER GASKET...

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. MUST DETAIL CLEAN AND MAINTAIN FLOORS AROUND HOT WATER TANK, UNDER/AROUND ALL HEAVY EQUIPMENTS, IN ALL CORNERS AND IN WALK-IN COOLER/FREE...

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. MUST DETAIL CLEAN AND MAINTAIN WALLS UNDER/AROUND ALL SINKS, COOKING EQUIPMENTS, PREP TABLES AND SHELVES THROUGHOUT PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.