Choi'S Chinese Kitche

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

(Hot) Water temperature at hand sink 74.3F upon arrival. # compartment sink hot water temperature 74.6F. Instructed must have functioning hot water at all times: 85F at hand sink, 110F at 3 compartment sink. Operator corrected issue (with hot water h...

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

Found excessive grease build up inside lower interior of cooking line (under woks). Must remove grease build up, clean and sanitize. Must maintain.

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

Found excessive grease on floor near grease trap in the basement. Instructed to detail clean this area, remove grease, sanitize and maintain.

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

OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE CHEST FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

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

DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS AND DEEP FRYER.

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

REMOVE THE DEAD INSECTS FROM THE FLOOR OF THE BASEMENT.

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

FOUND 30 POUNDS OF BEEF, VALUED AT $105, AT 64.9F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED BEEF. INSTRUCTED TO KEEP FOODS AT 40F OR BELOW OR 140F OR ABOVE AND TO MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A).

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

FOUND KNIVES STORED BETWEEN PIPE AND WALL. INSTRUCTED TO STORE IN A SANITARY MANNER AND TO MAINTAIN.

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

FOUND DIRT AND GREASE BUILDUP ON SIDES OF COOKING EQUIPMENT IN KITCHEN. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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

FOUND DIRT AND GREASE BUILDUP ON FLOORS BEHIND AND UNDER COOKING EQUIPMENT IN KITCHEN. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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

FOUND DIRT AND GREASE BUILDUP ON WALLS BEHIND COOKING EQUIPMENT. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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

INSTRUCTED TO INSTALL A SELF CLOSING DEVICE ON THE BATHROOM DOOR AND TO MAINTAIN.

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

FOUND HEAVY DIRT BUILDUP AROUND KNOBS OF EXPOSED HANDSINK IN KITCHEN. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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

FOUND EMPTY BOXES AND OLD CARDBOARD ON PREMISES. INSTRUCTED TO REMOVE ALL UNUSED ITEMS AND TO MAINTAIN SO AS TO HELP PREVENT PEST HARBORAGE.

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

THE KNIFE HANDLES ARE DIRTY, SCRUB THE KNIVES UNTIL CLEAN AND SANITIZE THEM.

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

THE SHELVING AND UTENSIL SURFACES ARE GREASY, CLEAN ALL SURFACES IN DETAIL.

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

THE COOLER DOOR HANDLES OF THE 3-DOOR COOLER AND THE RICE COOKER HANDLES ARE DIRTY; WASH, RINSE AND SANITIZE DETAIL.

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

THE FLOOR IS GREASY WHERE IT DRIPS FROM THE NORTH END OF THE HOOD AREA AND DIRTY IN THE HALLWAY STOREROOM, CLEAN THE FLOOR IN DETAIL.

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

MUST LABEL ALL BULK STORAGE CONTAINERS, REAR KITCHEN AREA

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

MUST RESTRICT USING CARRYOUT BAGS FOR FOOD STORAGE MUST USE FOOD GRADE BAGS TO PROPERLY STORE FOOD,

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

MUST CLEAN ALL COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT AND EXTERIOR SURFACES OF BULK STORAGE CONTAINERS

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

MUST PROVIDE SELF-CLOSING DEVICE AT BATHROOM

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

MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE WORKING THERMOMETERS INSIDE ALL COOLERS, AND THERMOMETERS FOR TESTING FOOD PRODUCT

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.DETAIL CLEANING IS REQUIRED AT 3 COMPARTYMENT SINK,ON TOP THE GREASE TRAP(UNDER THE COOKING EQUIPMENT)GREASE BUILD-UP,BE...

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.MUST PROVIDE ADEQUATE LIGHTING INSIDE THE 2 DOOR COOLERS IN KITCHEN.

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.OBSERV...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGER PRESENT DURING THIS INSPECTION WITH A CITY OF CHICAGO CERTIFICATE WHILE POTENTIALLY HAZARDOUS F...

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 PROVIDE 3 SINK STOPPERS FOR THE 3 COMP SINK AND MAINTAIN AT ALL TIMES.

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.DETAIL CLEANING IS REQUIRED AT 3 COMPARTYMENT SINK,ON TOP THE GREASE TRAP(UNDER THE COOKING EQUIPMENT)GREASE BUILD-UP,B...

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 ALONG WALLS AND IN ALL CORNERS ESPECIALLY UNDER HEAVY EQUIPMENTS,AND BASEMENT AREAS REQUIRE A DETAIL 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.MUST PROVIDE ADEQUATE LIGHTING INSIDE THE 2 DOOR COOLERS IN KITCHEN.

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.MUST DETAIL CLEAN,ORGANIZE ALL AREAS AND REMOVE UNNEC...

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. INSTRUCTED TO EMPTY OPEN CAN FOODS IN THE 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. INSTRUCTED TO REPAIR SHELF RUSTING UNDER PREP TABLE AT 3COMP.SINK AREA.

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 INSIDE COVER OF CHEF REACH IN COOLER LID WITH STAINS,CLEAN VENT IN TOILET AND STORAGE SHELF UNDE...

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 DEBRIS ON FLOORS AT FLOOR REACH IN FREEZERS IN KITCHEN AND UNDER STORAGE SHELVES AT DRY FOOD STORAGE IN REAR HALL ARE...

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...