Cho Sun Ok Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED INTERIOR OF ICE MACHINE BIN AND INTERIOR GUARD WITH SOME DIRT, NOT CLEAN. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR IN BOTH WALK-IN COOLERS IN THE BASEMENT. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS AT LEAST SIX INCHES FROM FLOOR AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED RUSTY STROAGE SHELVES IN THE PRODUCE WALK-IN COOLER. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ACCUMULATED DIRT UNDERNEATH 3-COMPARTMENT AND ONE COMPARTMENT SINK IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED FOOD HANDLER CERTIFICATES TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

HANDS CLEAN & PROPERLY WASHED

NOTED EMPLOYEE WITHOUT WASHING HANDS OR WEARING GLOVES, COUGHED ON THE HANDS AND PROCEEDED TO PICK A PLATED PLATE WITH FOOD TO SERVE A CUSTOMER. EMPLOYEE STILL DID NOT WASH HANDS, WASH HANDS OR WEAR GLOVES STILL. DISCUSSED WITH MANAGEMENT THE NO BAR...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED NO COLD RUNNING WATER AT THE EXPOSED HAND WASHING SINK OF THE BASEMENT FOOD PREP AREA. INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER AT ALL HAND WASHING SINK TO CONTROL AND REGULATE THE TEMPERATURE OF THE HOT RUNNING WATER. PRIORITY FOUNDATI...

PROPER COLD HOLDING TEMPERATURES

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-POTATOES 80.9F, KOREAN BEAN CAKE 78.4F, NOODLES 73.2F, KIMCHI 82.4F, POTATOE SALAD 49.5F, SHRIMP 44.6. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 1...

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED HEAVY CLUTTER THROUGHOUT THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED SEVERAL DEAD ROACHES ALONG WALL BASE OF THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN, SANITIZE FLOORS AND MAINTAIN.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

OBSERVED SINGLE SERVICE 1 GALLON MILK JUGS BEING REUSED TO HOLD AND FREEZE SOUP. 1 GALLON MILK JUGS CAN NOT BE PROPERLY WASHED RINSED AND SANITIZED AND ARE ONLY INTENDED FOR SINGLE USE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED TOO MUCH CLUTTER IN BASEMENT. REMOVE ALL UNECESSARY ITEMS FROM BASEMENT AND STORE ALL REMAINING ITEMS AT LEAST 6 INCHES OFF UP OFF FLOOR AND AWAY FROM WALLS FOR PROPER CLEANING AND PEST CONTROL MONITORING AND TREATING.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

OBSERVED APPROVED HAACP PLAN ON SITE FOR THE FERMENTATION OF KIMCHI. HAACP PLAN IS NOT BEING FOLLOWED. NO DAILY RECORDS ARE BEING KEPT FOR PH OR NA. MAINTAIN REQUIRED DAILY RECORDS. OBSERVED SUBMITTED AND APPROVED FLOOR PLAN OF BASEMENT INDICATES 2 ...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED 4 LIVE COCKROACHES IN BASEMENT. PRIORITY FOUNDATION VIOLATION 7-38-020(a)

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

OBSERVED SINGLE SERVICE 1 GALLON MILK JUGS BEING REUSED TO HOLD AND FREEZE SOUP. 1 GALLON MILK JUGS CAN NOT BE PROPERLY WASHED RINSED AND SANITIZED AND ARE ONLY INTENDED FOR SINGLE USE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED THE WASHING OF VEGETABLES IN LARGE TUBS IN BASEMENT. WATER IN BEING FILLED BY GARDEN HOSE AND THEN DISPOSED OF IN FLOOR DRAIN. FOOD PREPARATION SINK MUST BE INSTALLED TO WASH AND RINSE VEGETABLES INCLUDING CABBAGE, RAW SPROUTS, GREEN ONION E...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED AREA UNDER 3 COMPARTMENT, HAND SINK AND 1 COMPARTMENT SINKS NEEDS TO BE KEPT CLEAN AND DRY. OBSERVED FLOOR IN BASEMENT MUST BE KEPT CLEAN AND DRY.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED SLEEPING AREA IN DRY STORAGE ROOM. REMOVE ALL PERSONAL ITEMS FOR LIVING AND SLEEPING AND KEEP ALL PERSONAL ITEMS SEPARATE FROM FOOD AND FOOD RELATED ITEMS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED TOO MUCH CLUTTER IN BASEMENT. REMOVE ALL UNECESSARY ITEMS FROM BASEMENT AND STORE ALL REMAINING ITEMS AT LEAST 6 INCHES OFF UP OFF FLOOR AND AWAY FROM WALLS FOR PROPER CLEANING AND PEST CONTROL MONITORING AND TREATING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ALL BROOMS AND MOPS NEED TO BE STORED IN A DESIGATED AREA AWAY FROM FOOD PREPARATION AND POSSIBLE COINTAMINAITON.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.17 INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION INSIDE (2) WALK-IN COOLER IN THE BASEMENT.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

OBSERVED NO COMPLETE HACCP PLAN OR VARIANCE PROVIDED FOR PRODUCTION OF KIMCHI. PREMISES MAKES KIMCHI ON PREMISES. INSTRUCTED MANAGER NOT TO PREPARE KIMCHI WITHOUT A HACCP APPROVAL AND OR VARIANCE FROM THE CITY OF CHICAGO PUBLIC HEALTH DEPARTMENT. (NO...

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

OBSERVED NO APPROVED VARIANCE FROM CHICAGO DEPT OF PUBLIC HEALTH ON THE PREMISES FOR KIMCHI THAT ARE MADE ON THE PREMISES. INSTRUCTED MANAGEMENT TO OBTAIN AN APPROVED VARIANCE BEFORE PREPARING KIMCHI. PRIORITY FOUNDATION 7-38-005.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC).

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

ESTABLISHMENT HAS OPENING IN FRONT COOKING AREA. A PHYSICAL BARRIER IS NEEDED WHEN THE PREPARATION/COOKING AREA IS ADJACENT TO THE CUSTOMER DINING AREA AND IT IS LIKELY THAT CONTAMINATION WILL OCCUR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION INSIDE (2) WALK-IN COOLER IN THE BASEMENT.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN UP SUPPLIES ON THE PREMISES TO RESPOND TO A VOMIT OR DIARRHEAL EVENT. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN THE INTERIOR OF THE 1 DOOR COOLER NEXT TO THE BASEMENT STAIRS, PREP TABLE NEXT TO THE STOVE IN THE 1ST FLOOR PREP AREA, 1 BURNER STOVES AND GAS LINES IN THE BASEMENT, AND CHEST FREEZERS IN THE BASEMENT AND NEXT TO WASHROOM.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

REPAIR THE LEAK AT THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK BEHIND THE BAR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN THE FLOOR UNDER THE STOVE IN THE 1ST FLOOR PREP AREA AND BEHIND THE CHEST FREEZERS NEXT TO THE WASHROOM.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

CLEAN THE GREASE FROM THE VENTILATION HOOD AND FANS IN THE BASEMENT PREP AREA.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATION FROM REPORT #2453667 ON 10/21/20 NOT CORRECTED: 57 - OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE UPDATED FOOD HANDLER CERTIFICATES FOR CURRENT EMPLOYEES. PRIORITY FOUNDATION 7-42-090.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED SLIGHT FOOD BUILD UP IN MEAT SLICER. INSTRUCTED TO CLEAN AND MAINTAIN.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED SLIGHT FOOD BUILD UP ON CUTTING KNIVES STORED IN RACK. INSTRUCTED TO PROPERLY WASH, RINSE, SANITIZE AND AIR DRY BEFORE STORING.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE UPDATED FOOD HANDLER CERTIFICATES FOR CURRENT EMPLOYEES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED ALLERGEN TRAINING IS INCOMPLETE. MUST PROVIDE ALLERGEN TRAINING FOR EMPLOYEES WHO OBTAIN THE CITY OF CHICAGO FOOD MANAGER CERTIFICATE.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED BLACK DIRT/SLIME BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, ICE USED FOOR HUMAN CONSUMPTION. MUST CLEAN INTERIOR OF ICE MACHNE AND MAINTAIN. ALL ICE INSIDE ICE MACHINE DISCARED. PRIORITY FOUNDATION 7-38-005

PROPER DATE MARKING AND DISPOSITION

OBSERVED REFRIGERATED TCS FOODS WITHOUT SELL BY DATE ON LABEL. INSTRUCTED MANAGER REFRIGERATED, READY-TO-EAT, TCS FOOD, PREPARED ON SITE AND HELD GREATER THAN 24 HOURS MUST HAVE SELL BY DATE ON LABELS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-201.11 OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE AN EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATIONS ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 OBSERVED NO CLEAN UP SCHEDULE ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP SCHEDULE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

5.-202.12 OBSERVED NO HANDSINK ACCESSIBLE AT REAR HOT LINE AREA.INSTRUCTED MANAGEMENT TO INSTALL A HANDSINK IN THIS AREA. CORE

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 OBSERVED NO ALLERGEN CERTIFICATION ON SITE.INSTRUCTED MANAGEMENT TO GET ALLERGEN CERTIFIED. CORE

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

INSTRUCTED TO ELEVATE MOP IN BETWEEN USE FOR SANITARY PURPOSES.

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

INSTRUCTED TO DETAIL CLEAN THE REFRIGERATOR GASKETS AROUND EVERY REFRIGERATOR DOOR ON THE 1ST FLOOR TO REMOVE FOOD DEBRIS ACCUMULATION AND MAINTAIN.

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

OBSERVED GREASE DEBRIS BUILDUP ON THE WALL BEHIND THE COOKING EQUIPMENT AND ON THE EXTERIOR HOOD VENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

THE INTERIOR OF THE 1-DOOR REACH-IN FREEZER ON THE FIRST FLOOR IS SOILED WITH FOOD DEBRIS BUILDUP AND MUST BE DETAIL CLEANED.

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

OBSERVED DUST ACCUMULATION ON TOP OF THE LIGHT FIXTURE ABOVE THE DISHWASHING AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

LARGE PLASTIC CONTAINERS AT BASEMENT NOT LABELED (SUGAR, FLOUR). INSTRUCTED MANAGER TO LABEL CONTAINERS.

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

OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE ALSO SAME ICE MACHINE UPPER PANEL DOOR LOOSE. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ICE MACHINE AND TIGHTEN UPPER PANEL DOOR AT SAME.

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

CEILING LIGHT BULB END CAPS MISSING (X4) ABOVE BASEMENT PREP TABLE. MUST PROVIDE END CAPS FOR CEILING LIGHT BULBS END COVERS.

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

MUST PROVIDE SCOOPERS WITH HANDLES AT ALL TIMES FOR ALL LARGE BULK CONTAINERS HOLDING RICE, SUGAR AND FLOUR IN THE BASEMENT AREA AT THE BOTTOM OF THE STAIRS

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

MUST REPAINT EXTERIOR TOP PORTION OF FREEZER IN THE BASEMENT WITH LARGE RUSTY MARKS. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

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

MUST REPAIR WALL AT THE BOTTOM OF THE STAIRCASE LEADING TO THE BASEMENT ON THE RIGHT HAND SIDE TO SEAL UP HOLES AND OPENINGS AT THE CORNER. ALSO REPAIR THE WALL EDGES AROUND THE ORDERING OPENING BETWEEN THE FRONT SERVICE COUNTER AND THE KITCHEN. ALSO...

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

MUST PROVIDE AN ADDITIONAL SINK STOPPER FOR THE FRONT 3-COMP SINK BY THE CASH REGISTER AREA.AT THIS TIME ONLY FOUND 2 WORKING SINK STOPPERS.MUST ALWAYS HAVE 3 WORKING SINK STOPPERS FOR ALL 3-COMP SINKS.

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

MUST REPAIR SLOW DRAINING KITCHEN HAND SINK BY THE 3-COMP SINK.

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

MUST DATE AND LABEL ALL PREPARED FOOD PRODUCTS IN THE WALK-IN COOLER AT ALL TIMES.

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

MUST PROVIDE SCOOPERS WITH HANDLES AT ALL TIMES FOR ALL LARGE BULK CONTAINERS HOLDING RICE, SUGAR AND FLOUR IN THE BASEMENT AREA AT THE BOTTOM OF THE STAIRS.

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

MUST DETAIL CLEAN INTERIOR OF THE EXHAUST HOOD CANOPY ON THE 1ST FLOOR TO REMOVE ENCRUSTED GRIME. ALSO DETAIL CLEAN AND SANITIZE THE EXTERIOR OF THE LARGE BLENDER LOCATED ACROSS FROM THE 3-COMP SINK.

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

MUST REPAIR WALL COVING UNDER THE PIPE AT THE HAND SINK BY THE REAR 3-COMP SINK AREA.COVING IS FALLING APART. MUST REPAIR TO BE SMOOTH AND EASILY CLEANABLE.

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

MUST PROVIDE AN ADDITIONAL SINK STOPPER FOR THE FRONT 3-COMP SINK BY THE CASH REGISTER AREA.AT THIS TIME ONLY FOUND 2 WORKING SINK STOPPERS.MUST ALWAYS HAVE 3 WORKING SINK STOPPERS FOR ALL 3-COMP SINKS.

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

BULK CONTAINERS (ADJACENT TO STAIRS) NOT LABELED IN BASEMENT. INSTRUCTED MANAGER TO LABEL BULK CONTAINERS.

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

2-DOOR PRODUCE PREP REACH IN COOLER AND 2-DOOR STAND UP PREP REACH IN COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS.

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

OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ICE MACHINE.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

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

MUST RESEAL RUSTY STORAGE SHELVES FIRST PREP COOLER, AND RESTRICT USING CARRY OUT OR GARBAGE BAGS FOR FOOD STORAGE, MUST INVEST IN FOOD GRADE BAGS OR CONTAINERS,

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

MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN AND BASEMENT AREAS,

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

MUST CLEAN/REPAINT WALLS FIRST FLOOR AND BASEMENT AREAS, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE,

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

MUST REPAIR LEAKING FAUCET AT 1 COMPARTMENT SINK FIRST FLOOR PREP AREA, AND LEAK UNDER HAND SINK IN BASEMENT AREA,

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

INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES AND CLUTTER STORED IN BASEMENT AREA, ALL STOCK MUST BE KEPT ELEVATED 6" OFF THE FLOOR AND AWAY FROM WALL,

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

CLEAN SINGLE SERVE ARTICLES MUST BE PROPERLY STORED, MUST INVERT DURING STORAGE,

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

MUST DETAIL CLEAN THE FOLLOWING SERVICES, INTERIOR OF FREEZER BOTTOM PANEL FIRST FLOOR PREP AREA, HOOD AREA ABOVE COOKING EQUIPMENT, TOPS AND SIDE OF COOKING EQUIPMENT, AND INTERIOR PANEL OF ICE MACHINE,

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

MUST CLEAN LIGHT SHIELDS IN BASEMENT AREA,

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

MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK,

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

MUST CLEAN AND SANITIZE THE INTERIOR PANEL OF THE ICE MACHINE,INTERIOR PART OF THE GRILL, ALL THE LIDS/DOOR OF THE CHEST FREEZER IN THE BASEMENT AND THE KNIFE RACK AND MAINTAIN.

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

MUST CLEAN THE WALLS INSIDE THE WASHROOM AND SCRAPE PEELING PAINT ON THE WALLS. VENT INSIDE THE WASHROOM WITH DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN. WALLS BESIDE THE HOOD AND PIPE AND TUBINGS CONNECTED TO THE HOOD WITH HEAVY GREASE BUILD-UP...

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

MUST PROVIDE REGULAR SCOOP FOR THE ICE. FOUND A SMALL METAL CONTAINER BEING USE AS AN ICE SCOOP IN THE KITCHEN.

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. PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED; MUST LABEL AND MAINTAINE.

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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED...

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 STORAGE SHELVES IN KITCHEN AND STORAGE ROOM.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; MUST CLEAN-SANITIZE, COOLERS, CHEST FREEZER IN KITCHEN AND BASEMENT, SLICER, COOKING EQUIPMENT AND ALL STORAGE SHELVES AND CABINETS.

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, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN AND BASEMENT.

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 AND REPAINT WALLS IN KITCHEN AND EMPLOYEE'S WASHROOM AND CLEAN HOOD/FILTERS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. MUST PROVIDE THERMOMETERS FOR COOLERS.

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. 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. ...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. FOUND OVER 10 LIVE ROACHES INSIDE FRAME OF DOOR (FOOD PREP AREA) AND DINING AREA/COAT CLOSET. A...

TOXIC ITEMS PROPERLY STORED, LABELED AND USED

Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. FOUND BORIC ACID POWDER THROUGHOUT PREMISES (KITCHEN, DINING AND FRONT PRE...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. OBSERVED CUSTOMER GOING TH...

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. OBSERVED DUST, GREASE, FOOD DEBRIS THROUGHOUT KITCHEN (PREP TABLE, COOKING EQUIPMENT, COOLERS, FREEZERS, SHELVES, AND ...

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. NOTED FOOD DEBRIS,DIRT, GREASE BUILD-UP ON FLOORS THROUGHOUT, ALONG THE WALLS AND IN ALL CORNERS, UNDERNEATH SHELVES, EQUIPMENT AND DINING A...

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 MANAGER TO CLEAN WALLS THROUGHOUT WITH FOOD SPILLAGE (KITCHEN, DISHWASHING AREA AND DINING AREA, PIPES, FIXTURES, LIGHT SHIELDS COVER AND WALL VENTS.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO REPLACE MISSING END CAPS AT ALL LIGHT SHIELDS ABOVE FOOD PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL 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. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES AND C...