China Hut

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

FOODS INSIDE COOLERS NOT PROPERLY LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS. FOODS NOT PROPERLY STORED IN FREEZER. INSTRUCTED TO STORE FOODS IN FOOD GRADE FREEZER OR FOOD STORAGE BAGS.

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

EXTERIOR OF COOKING EQUIPMENT, STORAGE SHELVES, PREP COUNTER AND EXHAUST HOOD NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

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

FLOOR THROUGH-OUT PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.

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

LIGHT COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETER NOT PROVIDED INSIDE NOT SEVERAL COOLERS. INSTRUCTED TO PROVIDE THERMOMETER CONSPICUOUSLY INISDE ALL COOLERS.

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

Foods inside coolers and freezers not properly stored. Instructed to label and date al foods not in original containers. Must also ue food grade freezer and storage bags for foods.

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

Exterior of heavy equipment not cleaned. Instructed to detail clean and remove heavy grease build-up.

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

Floor along wallbase and behind cooking equipment not cleaned or maintained. Instructed to remove food debris and detail clean daily, and replace broken floor tile.

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

Light covers through-out prep area not cleaned. Instructed to detail clean.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

Dish washing facilities not amintained or operated. While running and draining water in middle of three compartment sink, water coming-up from air gap floor drain. Instructed to detail clean grease trap and floor drain to prevent inadequate disposal...

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

Foods inside coolers and freezers not properly stored. Instructed to label and date al foods not in original containers. Must also ue food grade freezer and storage bags for foods.

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

Exterior of heavy equipment not cleaned. Instructed to detail clean and remove heavy grease build-up.

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

Floor along wallbase and behind cooking equipment not cleaned or maintained. Instructed to remove food debris and detail clean daily, and replace broken floor tile.

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

Light covers through-out prep area not cleaned. Instructed to detail clean.

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

PREP FOODS INSIDE WALK IN COOLER NOT LABELED, INSTRUCTED TO DATE/LABEL.

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

INSTRUCTED,CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON BOTTOM PANELS OF PREP TABLES AND SHELVES.

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

INSTRUCTED TO REPLACE BROKEN GASKET ON ONE DOOR REACH IN COOLER AND SEAL RUSTY BOTTOM PANELS OF TWO PREP TABLES.

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

NOTED GREASE BUILD-UP AND FOOD DEBRIS ON EQUIPMENT, INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, TOILET BOW AND MOP SINK.

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

FOOD DEBRIS AND GREASE BUILD-UP UNDER EQUIPMENT THRU-OUT KITCHEN, WASHROOM AND STORAGE AREA, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

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

EXCESSIVE DUST AND GREASE ON THE FOLLOWING, INSTRUCTED TO CLEAN; HOOD, FILTERS ABOVE COOKING EQUIPMENT, VENT COVERS IN WASHROOM AND DINING AREA, AND LIGHT SHIELDS IN KITCHEN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETER FOR COOLERS.

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

INSTRUCTED, FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.

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

PREP FOODS INSIDE WALK IN COOLER NOT LABELED, INSTRUCTED TO DATE/LABEL.

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

INSTRUCTED,CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON BOTTOM PANELS OF PREP TABLES AND SHELVES.

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

INSTRUCTED TO REPLACE BROKEN GASKET ON ONE DOOR REACH IN COOLER AND SEAL RUSTY BOTTOM PANELS OF TWO PREP TABLES.

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

NOTED GREASE BUILD-UP AND FOOD DEBRIS ON EQUIPMENT, INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, TOILET BOW AND MOP SINK.

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

FOOD DEBRIS AND GREASE BUILD-UP UNDER EQUIPMENT THRU-OUT KITCHEN, WASHROOM AND STORAGE AREA, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

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

EXCESSIVE DUST AND GREASE ON THE FOLLOWING, INSTRUCTED TO CLEAN; HOOD, FILTERS ABOVE COOKING EQUIPMENT, VENT COVERS IN WASHROOM AND DINING AREA, AND LIGHT SHIELDS IN KITCHEN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETER FOR COOLERS.

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

INSTRUCTED, FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

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. ...

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

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RUSTY BOTTOM PANEL OF ONE PREP TABLE.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; FRYERS AND BOTTOM PANELS OF PREP TABLES.

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 CLEAN FLOORS UNDER HEAVY EQUIPMENT IN KITCHEN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

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. ...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. KITCHEN/PREP AREA EXPOSED SINK NOT ACCESSIBLE FOR PROPER HAND WASHING. OBSERVED MULTI-USE UTENSILS INSIDE ABOVE SINK AND GARBAGE CONTAINER AT FRONT OF SINK. EXP...

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 LABEL PREP FOODS INSIDE WALK IN COOLER.

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 RUSTY BOTTOM PANEL OF ONE PREP TABLE.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, COOKING EQUIPMEENT, BOTTOM PANELS OF PREP TABLES, STORAGE SHELVES, EXTERIOR OF ICE MACHINE AND DRIED FOOD CONTAINERS.

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 CLEAN FLOORS THRU-OUT KITCHEN, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

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 CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AND CEILING ATTACHMENTS THRU-OUT.

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.