CHE CHE RESTAURANT INC..

Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN GRILL TABLES,FRYERS,REACH IN COOLERS

Inspector Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST PROVIDE LIGHT SHIELD IN REAR PREP AREA.

Inspector Comments: 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.MUST PLACE STOVE UNDER VENTILATION HOOD.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF MORE THAN 50 MOUSE DROPPINGS IN VARIOUS AREAS SUCH AS ON FLOOR BEHIND 3 DOOR GLASS REACH IN COOLER,GREASE TRAP,HOT WATER TANK,STORAGE CLOSET,NEXT TO HAND SINK IN TOILET ROOM,ON & IN BETWEEN PALLET.ALSO FRONT DOOR & SCREEN DOOR NOT TIGHT FITTING & SCREEN TORN.A INCOMPLETE PEST CONTROL LOG BOOK ON SITE (NO MSDS).MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/12/12.

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL FOOD STORAGE CONTAINERS.

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.MUST INVERT SINGLE SERVING PLASTIC WEAR & MULTIUSE UTENSILS ON SHELVING UNITS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE PEELING PAINT FROM LOWER SHELVES OF PREP TABLE.MUST APPLY A SEALANT OR PAINT ON RAW WOOD SURFACES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN GRILL TABLES,FRYERS,REACH IN COOLERS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR ALONG WALL BASES THROUGHOUT.

The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE DAMAGED WALL & DOOR TRIM & DOOR.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST PROVIDE LIGHT SHIELD IN REAR PREP AREA.

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.MUST PLACE STOVE UNDER VENTILATION HOOD.

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.MUST ELEVATE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN STORAGE ROOM,NEAR HOT WATER TANK.

All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL ALL FOODS NOT IN ORIGINAL CONTAINERS TO ENSURE THAT FIFO IS WORKING PROPERLY AND PROPER ROTATION OF ALL FOOD PRODUCTS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS AND CORNERS THROUGHOUT

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. PROVIDE THERMOMETERS INSIDE ALL COOLERS.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO PEST CONTROL LOG BOOK ON SITE AT THIS TIME OF INSPECTION SERIOUS CITATION ISSUED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO FOOD SERVICE MANAGER ON DUTY AT THIS TIME OF INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, SERIOUS CITATION ISSUED

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN TOPS AND SIDES OF ALL COOKING EQUIPMENT

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF CLOSING DEVICE AT BATHROOM DOOR AND STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY

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. MUST PROVIDE 3 SINK STOPPERS FOR 3 COMPARTMENT SINKS

MUST CLEAN AND BETTER ORGANIZE REAR AREA, REMOVE ALL CLUTTER