China Hut Restaurant

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

OBSERVED BROKEN GASKET ON PREP COOLER WHERE SMOOTHIES ARE PREPARED IN FRONT PREP AREA. ALSO GROCERY BAGS ARE PROHIBITED. INSTRUCTED TO REPAIR GASKET AND DISCONTINUE USE OF GROCERY BAGS AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED UNKNOWN DEBRIS IN THE LIGHT SHEILDS IN THE FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED EXCESSIVE CLUTTER IN BASEMENT, EQUIPMENT FROM A CLOSED BUSINESS BEING STORED THERE. INSTRUCTED TO ORGANIZE, CLEAN AND REMOVE ITEMS NOT BEING USED AND MAINTAI

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED ICE MACHINE IN PREP AREA WITH VISIBLE BLACK MOLD LIKE SUBSTANCE, SEVERE BUILD UP LIKELY TO CONTAMINATE THE ICE. INSTRUCTED TO DISCARD ICE. DISCONTINUE USE UNTIL MACHINE HAS BEEN CLEANED AND SANITIZED. MAINTAIN SAME. SERIOUS VIOLATION 7-38-0...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED FRONT DOORS NOT RODENT PROOFED. 1/4 INCH GAP AT THE BOTTOM OF BOTH DOORS. INSTRUCTED TO INSTALL PROPER THESHOLD TO PREVENT RODENT ENTRY AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

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

OBSERVED BROKEN GASKET ON PREP COOLER WHERE SMOOTHIES ARE PREPARED IN FRONT PREP AREA. ALSO GROCERY BAGS ARE PROHIBITED. INSTRUCTED TO REPAIR GASKET AND DISCONTINUE USE OF GROCERY BAGS AND MAINTAIN.

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

OBSERVED GREASE AND FOOD DEBRIS ON THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT; GRILL, STOVE, FRYER, CAN OPENER, INTERIOR OF PREP COOLER WHERE SMOOTHIES ARE PREPARED, EXTERIOR OF ICE MACHINE, PREP TABLES AND ALL CONTACT SURFACES IN THE KITCHEN ...

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

OBSERVED FOOD DEBRIS ON KITCHEN FLOOR AND UNDER HEAVY EQUIPMENT. WALK-IN FREEZER IN BASEMENT, AND FLOOR IN DINING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED GREASE BUILD UP ON WALLS, FILTERS AND HOOD IN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED UNKNOWN DEBRIS IN THE LIGHT SHEILDS IN THE FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

OBSERVED BROKEN SELF-CLOSING DEVICE ON THE MENS TOILET ROOM DOOR. INSTRUCTED TO REPAIR AND MAINTAIN.

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

OBSERVED EXCESSIVE CLUTTER IN BASEMENT, EQUIPMENT FROM A CLOSED BUSINESS BEING STORED THERE. INSTRUCTED TO ORGANIZE, CLEAN AND REMOVE ITEMS NOT BEING USED AND MAINTAIN.

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

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED CHICKEN AT TEMP OF 45.7F-46.8F- and 47.8F,STORED INSIDE THE WALK-IN COOLER. WALK-IN COOLER AIR TEMP OF 40.1F.FRIED CHICKEN STORED INSIDE THE PREP COOLER AT TEMP OF 46.5F AND 47.0F;BOILE...

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

NO SOAP NOR PAPER TOWELS PROVIDED AT EXPOSED HAND SINK AT SMOOTHIE AREA .OBSERVED MANAGER MAKING SMOOTHIES FOR CUSTOMERS. SOAP AND PAPER TOWELS PROVIDED UPON MY REQUEST. CRITICAL VIOLATION:7-38-030

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED FOOD NOT PROTECTED DURING STORAGE.FOUND UNCOVERED CRAB RANGOON" STORED INSIDE THE WALK-IN COOLER UNDER THE CONDENSER UNIT,WITH DUST DANGLING FROM UNIT .ALSO FOUND RAW CHICKEN INSIDE THE GROCERY BAGS STORED INSIDE THE WALK-IN FREEZER IN BASEM...

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

GREASE BUILD-UP INSIDE THE DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN GREASE AND FOOD LIQUIDS ON TOP AND SIDES OF ALL GREASE TRAPS INCLUDE IN BASEMENT .INSTRUCTED TO CLEAN AND MAINTAIN ENCRUSTED FOOD ON SHELVES INSIDE THE WALK-IN COOLER AND WALK...

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

BASEMENT FLOOR WITH GREASE UNDER SHELF AT WEST SIDE OF THE WALL BY THE GREASE TRAP,DEBRIS ON FLOOR THROUGHOUT THE BASEMENT,SPECIALLY BEHIND THE WALK-IN FREEZER AND CHEST FREEZERS

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

BROKEN CEILING VENT AND TILES ABOVE THE BBQ UNIT IN PREP AREA,INSTRUCTED TO REPLACE.DUST BUILD ON CONDENSER UNIT ,INSTRUCTED TO CLEAN AND MAINTAIN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

BROKEN THERMOMETER INSIDE THE TWO DOOR SMOOTHIE COOLER,INSTRUCTED TO REPLACE

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WIPING CLOTH THROUGHOUT THE PREP AREA: ON TOP THE COUNTER TOPS,PREP TABLES AND CUTTING BOARDS,BEEN USED OVER AND OVER.INSTRUCTED THAT WIPING CLOTHS MUST BE STORED IN AN APPROVED SANITIZER TO MINIMIZE SOURCE OF CONTAMINATION.

FOOD HANDLER REQUIREMENTS MET

OBSERVED EMPLOYEE AND MANAGER NOT WEARING HAIR RESTRAINT IN PREP AREA.ALL EMPLOYEES SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Inspector Comments: FOUND POOR LIGHTING CONDITIONS AT BASEMENT. BURNT LIGHT BULBS.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

FOUND OUTSIDE DUMPSTER AREAS NOT CLEAN. FOUND OVERFLOWING GARBAGE AND WOOD CRATES SURROUNDING OUTSIDE DUMPSTER. SERIOUS VIOLATION. CITATION ISSUED.

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

FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.)

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

FOUND FOLLOWING NOT CLEAN: WOK AREA, SHELVES ABOVE 3COMPARTMENT SINK, TABLES IN BASEMENT, AND EXHAUST HOOD.

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

FOUND FLOORS UNDER AND AROUND WOK AREAS NOT CLEAN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

FOUND POOR LIGHTING CONDITIONS AT BASEMENT. BURNT LIGHT BULBS.

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

BASEMENT NEEDS TO BE CLEANED AND ORGANIZED.(TOOLS ETC.)

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

FOUND POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE WALK-IN COOLER AT IMPROPER TEMPERATURE: COOKED SHRIMP AT TEMP OF 59.7F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED. FOOD DISCARDED AND DENATURED. POUNDS 8, VALUE $20. CRITICAL VIOLATION:7-38-005(...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED FOOD NOT PROTECTED DURING STORAGE.FOUND OPENED FOOD STORED INSIDE THE WALK-IN COOLER UNDER THE CONDENSER UNIT,WITH WATER LEAKING ON FOOD.ALSO FOUND RAW,COOKED AND FROZEN STRAWBERRY STORED INSIDE BROKEN PLASTIC GROCERY BAGS. FOUND COOKED SHRI...

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

OBSERVED PLASTIC UTENSILS STORED UNDER THE FRONT COUNTER NOT PROTECTED,INVERT UTENSIL .

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

OBSERVED DEBRIS INSIDE THE STOVE, INSTRUCTED TO CLEAN ALSO REMOVE DIRTY GLOVES FROM SAID UNIT.

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

OBSERVED FOOD DEBRIS ON FLOOR IN FRONT OF SIDE DOOR, INSTRUCTED TO KEEP FLOOR CLEAN.

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

OBSERVED SOUTH WALL OF MEN'S WASHROOM WITH GRAFFITI INSTRUCTED TO REMOVE AND MAINTAIN

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

OBSERVED WATER PIPE UNDER THE THREE COMPARTMENT SINK IS LEAKING, INSTRUCTED TO REPAIR AND MAINTAIN

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

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: THREE LARGE CONTAINERS OF COOKED SHRIMP(20 POUNDS)AT TEMP OF 57.9F- 57.3F-59.3F; COOKED CHICKEN AT TEMP OF 98F - 101F AND 114.4F. WALK-IN COOLER AIR TEMP OF 40.1.NO TIME AND TEMPERATURE LOG PR...

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

CLEAN INTERIOR OF DEEP FRYERS, GREASE BUILD-UP. REMOVE GREASE AND DEBRIS ON TOP AND AROUND THE GREASE TRAP, STORED IN BASEMENT. REMOVE FOOD DEBRIS ON SHELVES IN ALL COOLERS AND FREEZERS. CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT,GREASE BUILD-UP.

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

CLEAN FLOOR INSIDE THE WALK-IN COOLERS AND WALK-IN FREEZER,INCLUDED IN BASEMENT AREA, REMOVE FOOD STAINS AND ENCRUSTED FOOD DEBRIS.

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

REPAIR LEAKING WATER PIPE UNDER THE THREE COMPARTMENT SINK,WEST COMPARTMENT.

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

EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA

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

LABEL AND DATE FOOD PRODUCTS IN COOLER,FREEZER AND DRY FOOD(FLOUR,SUGAR)

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

MUST PROVIDE SCOOP AND UTENSILS WITH HANDLE FOR DRY FOOD, REMOVE DIRTY BOWLS AND CONTAINERS FROM INSIDE DRY FOOD

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

REPAIR OR REPLACE RUBBER GASKET AT ONE DOOR REACH-IN COOLER, IN PREP AREA.

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

PROPERLY STORE PLASTIC UTENSIL USED FOR CUSTOMERS,INVERT THEM WITH HANDLE UPWARD

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

DETAIL CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, HOOD AND FILTERS AND DEEP FRYERS,GREASE BUILD-UP.

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

CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT,CORNERS AND ALONG BASEBOARD WALLS, GREASE,FOOD DEBRIS.

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

CLEAN WALLS BEHIND COOKING EQUIPMENT AND THROUGHOUT THE PREP AREA ,FOOD STAINS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

CLEAN LIGHT SHIELDS IN PREP AREA, DUST BUILD-UP.

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

REMOVE DUST BUILD-UP AT VENT COVER IN PREP AREA. ACCUMULATED DUST ON EXHAUST FAN VENT COVERS IN BOTH WASH ROOMS.

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

HAIR RESTRAINED IS NEED BY EVERYONE AT PREP AREA.

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

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:MARINATE CHICKEN WINGS AT TEMP OF 55.0F TO 57.9F, MARINATE CHICKEN STRIP AT TEMP 56.8F TO 59F. MIXED CREAM CHEESE AT TEMP OF 67.9F; PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER. COOKED BEEF A...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

SOURCE OF CONTAMINATION: OBSERVED EMPLOYEE STANDING ON TOP OF THE PREP TABLE WITH ONE FOOT ON TOP OF THE CUTTING BOARD, WHICH HAD CUT BROCCOLI ON IT. HE WAS TRYING TO REACH ABOVE THE WALK-IN COOLER. AFTER I ASKED SEVERAL TIMES TO WASH, RINSE AND SANI...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURFACE, SUCH AS, GARBAGE CAN,HAIR WIPING HAND ON THEIR DUTY APRONS, WIPING SWEAT OFF THE FACE,THEN GOING BACK TO TOUCHING READY TO EAT FOOD(EGG ROL...

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

NO PAPER TOWEL PROVIDED AT ONLY EXPOSED HAND SINK IN PREP AREA. OBSERVED EMPLOYEE WIPING HANDS AT DIRTY APRON. PAPER TOWEL WAS PROVIDED AT EXPOSED HAND SINK UPON MY REQUEST. CRITICAL VIOLATION: 7-38-030

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

LABEL AND DATE FOOD PRODUCTS IN COOLER,FREEZER AND DRY FOOD(FLOUR,SUGAR)

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

MUST PROVIDE SCOOP AND UTENSILS WITH HANDLE FOR DRY FOOD, REMOVE DIRTY BOWLS AND CONTAINERS FROM INSIDE DRY FOOD

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

PROPERLY STORE PLASTIC UTENSIL USED FOR CUSTOMERS,INVERT THEM WITH HANDLE UPWARD

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

REPAIR OR REPLACE RUBBER GASKET AT ONE DOOR REACH-IN COOLER, IN PREP AREA.

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

DETAIL CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, HOOD AND FILTERS AND DEEP FRYERS,GREASE BUILD-UP.

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

CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT,CORNERS AND ALONG BASEBOARD WALLS, GREASE,FOOD DEBRIS.

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

CLEAN WALLS BEHIND COOKING EQUIPMENT AND THROUGHOUT THE PREP AREA ,FOOD STAINS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

CLEAN LIGHT SHIELDS IN PREP AREA, DUST BUILD-UP.

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

REMOVE DUST BUILD-UP AT VENT COVER IN PREP AREA. ACCUMULATED DUST ON EXHAUST FAN VENT COVERS IN BOTH WASH ROOMS.

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

HAIR RESTRAINED IS NEED BY EVERYONE AT PREP AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND CHEF PREP REACH IN COOLER IN KITCHEN UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR BELOW AT THE TI...

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

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS(LARGE & SMALL SHRIMPS 9pds,AND BBQ PORK 1pd) IN ABOVE CHEF REACH IN COOLER WERE FOUND AT INADEQUATE TEMPERATURES RANGING FROM 47.1F TO 56.9F DURING INSPECTI...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICE OF FOOD HANDLE...

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. FOUND EXPOSE HAND WASH SINK IN KITCHEN BY 3COMP.SINK NOT ACCESSIBLE TO FOOD HANDLERS FOR PROPER HAND WASHING AT THE TIME OF COMPLAINT INSPECTION ABOVE HAND WASH S...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND PREPARED AND READY TO EAT FOODS IN COOLERS,AND AT PREP AREAS NOT PROTECTED DURING STORAGE AND PREPARATIONS,AT THE TIM...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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...

INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF

All garbage and rubbish containing food wastes shall, prior to disposal, be stored in metal containers with tight fitting lids and shall be kept covered except when opened for the disposal or removal of garbage. FOUND TRASH CONTAINERS IN RESTROOMS...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. FOUND PREVIOUS MINOR VIOLATION OF 01-11-11 REPORT #491124 #42 NOT CORRECTED AT THIS ...

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. REPAIR DEEP KNIFE CUTS ON CUTTING BOARDS,AND REPAIR RUST STORAGE SHELF UNDER PREP TABLE IN REAR,

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

All utensils shall be thoroughly cleaned and sanitized after each usage. INSTRUCTED TO CLEAN AND SANITIZE PREP TABLES AND FOOD CONTAINERS ,CLAEN GREASE ON GREASE CONTAINER OUTSIDE,AND INSIDE COMPARTMENTS OF DEEP FRYERS.

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. INSTRUCTED TO CLEAN STANDING WATER ON FLOORS IN THE BASMENT BY MOP SINK AND LUNDRY MACHINE,MAINTAIN DRY AT ALL TIMES.AND FLOORS UNDER 3CO...

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...

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. INSTRUCTED TO REPAIR/REPLACE LID (COVERS) ON DRY FOOD CONTAINERS TO COVER PROPERLY WITHOUT GAPS.

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. INSTRUCTED TO CLEAN DEBRIS ON DRY FOOD CONTAINERS IN KITCHEN,INSIDE OVEN UNDER HOOD, INSIDE TRASH CONTAINER CABINET ...

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. INSTRUCTED TO DEBRIS ON FLOORS AT MOP SINK AREA,AND AT EXPOSE HAND WAS SINK BY 3COMP.SINK AREA.

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. INSTRUCTED TO CLEAN STAINS ON WALLS AT MOP SINK AT 3COMP.SINK BELOW DRAIN BOARD.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. MUST STORE EMPLOYEE COATS AWAY FROM FOOD STORAGE AREA.

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. OBSERVED FOODSERVICE EMPLOYEES IN KITCHEN HANDLING FOODS WITHUOT HAIR RESTRAINT,INSTRUCTED MUST HAVE HAIR RESTRAINT ON WHILE FOODS ARE HANDLED AT ALL TIMES.

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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked ani...

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. non food contact surfaces of cutting boards that had deep cuts, shall be repair/replaced.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of walk in cooler sh...

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. floors under heavy equipment, cooking equipment, and under storage shelving in bsmt. need detailed cleaning(corners).

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. Use dustless cleaning methods. walls, ceiling tiles in kitchen prep areas not clean need detailed cleaning.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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

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. Cleaning equipment shall be properly stored away fro...

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. All utensils shall be thoroughly cleaned and sanitized after each usage.above violation still remaining.

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.above violation stll remaining.

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. Use dustless cleaning methods.above violation still remaining.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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

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. Cleaning equipment shall be properly stored away fro...

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

All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. Only employees must dispense ice for consumer use with scoops, tongs, or other ice...

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. All utensils shall be thoroughly cleaned and sanitized after each usage.above violation still remaining.

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.above violation still remaining.

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. Use dustless cleaning methods.above violation still remaining.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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

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. Cleaning equipment shall be properly stored away fro...

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

All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. Only employees must dispense ice for consumer use with scoops, tongs, or other ice...

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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, s...

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.floors under heavy equipment, cooking equipment need detailed cleaning, floors under storage shelving in ist floor, bsmt., not clean need cle...

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. Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned.walls in front prep area need cleaning(detailed).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

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

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. Cleaning equipment shall be properly stored away fro...

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

All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. Only employees must dispense ice for consumer use with scoops, tongs, or other ice...