CHINA LITE ORIGINAL.

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. IMPROPERLY STORING SINGLE SERVE ARTICLES, INSTRUCTED TO STORE WITH HANDLES FACING UP

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE ALL CARD BOARD AND FOIL FROM SURFACES, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN VENTS ABOVE COOKING EQUIPMENTS, TOPS, SIDES AND INTERIOR OF ALL COOKING EQUIPMENT, AND CLEAN INTERIOR PANEL OF ICE MACHINE

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEEDS DETAIL CLEANING BEHIND COOKING EQUIPMENT REMOVE ALL GREASE BUILD-UP

The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE DAMAGE CEILING TILE ABOVE PREP TABLE

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 THREE SINK STOPPERS FOR THREE COMPARTMENT SINK

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 CLEAN REAR STORAGE AREA, REMOVE ALL CLUTTER AND UNUSED EQUIPMENT FROM PREMISES

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.SIDE DOOR NOT-RODENT PROOFED.

FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING ESPECIALLY IN BASEMENT STORAGE ROOMS/HOT WATER TANK LOCATION.

REMOVE ALL CLUTTER,UNUSED PIECES OF EQUIPMENTS STORE ITEMS OFF FLOOR 6".

FOUND APPROXIMATELY 11 RAT DROPPINGS AT REAR CORNER BY SIDE EXIT DOOR,SAID SIDE DOOR NOT INSECT/RODENT PROOFED.

FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING ESPECIALLY IN BASEMENT STORAGE ROOMS/HOT WATER TANK LOCATION.

WATER LEAKING AT PIPE BENEATH 3 COMP SINK,PROVIDE SINK STOPPERS ALSO SLOW DRAINING AT FRONT EXPOSED HAND SINK MUST BE REPAIRED,BACKFLOW TO MOP SINK NOT INSTALLED WATER LEAKING.

REMOVE ALL CLUTTER,UNUSED PIECES OF EQUIPMENTS STORE ITEMS OFF FLOOR 6".

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.STEAMTABLE UNIT NOT INSTALLED MUST BE CAPABLE OF MAINTAINING 140F OR ABOVE AT ALL TIMES.

Adequate and convenient hand washing facilities shall be provided for all employees.HANDWASHING FACILITY AT REAR DISHWASHING AREA NOT INSTALLED.

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.FOUND APPROXIMATELY 11 RAT DROPPINGS AT REAR CORNER BY SIDE EXIT DOOR,SAID SIDE DOOR NOT INSECT/RODENT PROOFED.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.FOUND OUTSIDE REAR OF PREMISES NOT MAINTAINED LITTER/CLUTTTER,HIGH WEEDS PEST HARBORAGE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.FOUND RUSTED COOKING WOKS ON COOKING LINE,RAW WOOD SURFACES THROUGHOUT NOT SEALED USE A NON-TOXIC FINISH.

All utensils shall be thoroughly cleaned and sanitized after each usage.ALL KITCHEN COOKING EQUIPMENTS ALL ALONG HOOD REQUIRE A DETAIL CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING ESPECIALLY IN BASEMENT STORAGE ROOMS/HOT WATER TANK LOCATION.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.TOILET ROOM DOORS NOT SELF CLOSING.

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.WATER LEAKING AT PIPE BENEATH 3 COMP SINK,PROVIDE SINK STOPPERS ALSO SLOW DRAINING AT FRONT EXPOSED HAND SINK MUST BE REPAIRED,BACKFLOW TO MOP SINK NOT INSTALLED WATER LEAKING.

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.REMOVE ALL CLUTTER,UNUSED PIECES OF EQUIPMENTS STORE ITEMS OFF FLOOR 6".