CHO SUN OK RESTAURANT.

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. (NOTED CUT NAPA CABBAGE SOAK IN BRINE MIXTURE AT ROOM TEMPERATURE FOR 8 HOURS). INSTRUCTED MANAGEMENT, NOT TO MAKE KIMCHI UNTIL HACCP PLAN IS APPROVED. MUST USE COMMERCIALLY MADE KIMCHI (FROM AN APPROVED PROCESSING PLANT). PRIORITY FOUNDATION 7-38-005.

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.

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

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.

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

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.

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.

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

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

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

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.

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

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

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

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

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

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.

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

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

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

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

INSTRUCTED TO ELEVATE MOP IN BETWEEN USE FOR SANITARY PURPOSES.

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

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

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

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

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

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.

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

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

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

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 MUST DETAIL CLEAN ALL PIPES AND FANS IN THE REAR KITCHEN PREP AREA TO REMOVE ACCUMULATED DUST AND GRIME FROM THE CEILING.

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.

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

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

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.

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.

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.

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.

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

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.

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

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

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,

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

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

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

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

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,

MUST CLEAN LIGHT SHIELDS IN BASEMENT AREA,

MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK,

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.

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. MUST CLEAN IN DETAIL AND MAINTAIN. ALL THE FILTER ON THE HOOD ABOVE THE EACH DINING TABLE WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN.

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

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.

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.

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.

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.

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.

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.

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.

All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

INSTRUCTED CLEANING TOWELS MUST BE PROPERLY STORED.

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. OBSERVED EMPLOYEE IMPROPERLY WASHING MULTI-USE UTENSIL. INADEQUATE SANITIZING CONCENTRATION. IINSTRUCTED TO PROPERLY WASH, RINSE AND SANITIZE (100PPM CHLORINE). CRITICAL CITATION ISSUED (7-38-030)

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. ALSO, FOUND OVER 50 RAT AND MICE DROPPINGS THROUGHOUT PREP AREA (FRONT/REAR), STORAGE AND DINING . INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. CRITICAL CITATION ISSUED (7-38-020)

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 PREP AREA ) INSTRUCTED TO REMOVE, MOP AND SANITIZE. SERIOUS CITATION ISSUED ( 7-38-030,005(A)

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 THROUGH THE KITCHEN PREP AND DISH WASHING AREA TO USE EMPLOYEES WASHROOM. INSTRUCTED TO DISCONTINUE/REMOVE RESTROOM SIGN. NO CUSTOMER ALLOWED IN THE FOOD PREP AREA. SERIOUS CITATION ISSUED (7-38-030)

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 HOOD/VENT).

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 AREA.

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.

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.

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 COOLERS AND FREEZERS.

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 CLUTTER STORED IN BASEMENT AND IN REAR STORAGE ROOM (BY WASHROOM). ALL STOCKS MUST BE KEPT ELEVATED 6" OFF THE FLOOR.