Dao Thai Restraunt

PROPER COLD HOLDING TEMPERATURES

OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 48-56 F. INSTRUCTED MAANGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 8 POUNDS PARTIALLY COOKED RICE NOODLE, 5 POUNDS TOFU, 8 POUNDS CHICKEN, 1 ...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED 1 2 DOOR COOLER AND DOWNSTAIRS WALK IN COOLER WITH NO AMBIENT AIR THERMOMETER. INSTRUCTED MANAGER TO PROVIDE AMBIENT AIR THERMOMER.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED RECEPTACLES IN WOMEN'S TOILET ROOM WITH NO LIDS. INSTRUCTED MANAGER TO PROVIDE LIDS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED FOOD HANDLER EMPLOYEES WITH NO FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO ENSURE ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED FOOD MANAGER WITH NO PROOF OF FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.

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

OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BROKEN STAIRS LEADING TO BASMENT STORAGE AREANOTED UTILITY SINK IN BASEMENT WALL HAS 8" HOLE AND MISSING TILES IN WALL INSTRUCTED TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CLUTTER STORED ON FLOOR IN BASMENT AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED A MISSING LIGHT SHIELD IN THE WALK-IN COOLER LIGHT, ABOVE. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Bulk food container not labeled ( salt, sugar...) instructed to label and maintain.

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

Using disposable container in food production, instructed to use proper utensils.

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

Shelves in kitchen and walk-in cooler covered with aluminum foil and cardboard, instructed to remove.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Food handler with expired food handlers certificates, instructed to obtain valid ones.

SEWAGE & WASTE WATER PROPERLY DISPOSED

Drain line for condensation in basement walk-in cooler not connected, instructed to connect and maintain.

IN-USE UTENSILS: PROPERLY STORED

utensils in-use stored in standing water room temp, instructed to keep in a clean dry container.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

PIPES BEHIND COOK LINE WITH HEAVY GREASE AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

missing grout between floor tiles under dish washing sink. instructed to re-grout

MISCELLANEOUS / PUBLIC HEALTH ORDERS

NO face covering/vaccine signs posted at front entrance nor inside restaurant. instructed to post . No citation issued.

MISCELLANEOUS / PUBLIC HEALTH ORDERS

No written procedure for face mask and vaccine card enforcement. instructed to obtain. no citation issued.

MISCELLANEOUS / PUBLIC HEALTH ORDERS

NO face covering/vaccine signs posted at front entrance nor inside restaurant. instructed to post . No citation issued

MISCELLANEOUS / PUBLIC HEALTH ORDERS

Not asking dine in customer for proof of vaccination. instructed to ask.

APPROVED THAWING METHODS USED

IMPROPER THAWING, FOUND FROZEN SHRIMP BEING THAWED IN STANDING WATER, INSTRUCTED TO THAW ACCORDING TO HEALTH CODE, IE.

IN-USE UTENSILS: PROPERLY STORED

KNIVES WEDGED BETWEEN WALL AND COUNTER, COOLERS, INSTRUCTED TO KEEP ON A CLEAN SURFACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

PIPES BEHIND COOK LINE WITH HEAVY GREASE AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

- MUST PROVIDE A PHYSICAL KIT FOR THE CLEANING OF VOMITOUS AND DIARRHEAL INCIDENCES, FOR THE WRITTEN CLEAN UP PROCEDURE PROVIDED ON SITE. INSTRUCTED THE SANITIZING SOLUTION IN THE CLEAN-UP KIT MUST BE EFFECTIVE FOR ELIMINATING NOROVIRUS. INSTRUCT...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

- OBSERVED AN EXCESSIVE ACCUMULATION OF DIRT/FOOD DEBRIS ON THE FLOOR UNDER THE FRYERS AND ALL EQUIPMENT ON THE COOK LINE IN THE KITCHEN. MUST DETAIL CLEAN AND MAINTAIN AREA. -

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

- OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

- OBSERVED BROKEN LIGHT SHIELD IN THE DISHWASHING AREA. MUST REPAIR AND MAINTAIN. -

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

- MUST PROVIDE ADDITIONAL LIGHTING IN THE BASEMENT FOOD PREP AREA. LIGHTING MUST BE AT LEAST 50 FOOT CANDLES IN ALL PREP AREAS WHERE KNIVES AND OTHER POTENTIALLY DANGEROUS EQUIPMENT IS HANDLED. -

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

NO EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO CLEAN UP PROCEDURE OR KIT FOR VOMIT OR DIARRHEA ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HAND WASHING SINK IN THE PREP AREA, BAR AREA, AND TEA SERVICE AREA WITHOUT SOAP. MANAGER PROVIDED SOAP DURING THE INSPECTION. INSTRUCTED TO PROVIDE HAND WASHING CLEANSER AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(c). CITATION ISSUE...

PROPER DATE MARKING AND DISPOSITION

OBSERVED TCF FOODS STORED IN THE WALK IN COOLER WITHOUT LABELS. INSTRUCTED TO LABEL ALL TCF FOODS STORED LONGER THAN 24 HOURS WITH BA DISCARD DATE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

FOUND NO CONSUMER ADVISORY ON THE MENU. INSTRUCTED TO ADD CONSUMER ADVISORY TO THE MENU WITH AN ASTERISK DISCLOSING CONSUMING RAW OR UNDERCOOKED FOODS CAN INCREASE RISK TO FOODBORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED APPROXIMATELY 25 DEAD ROACHES IN THE BASEMENT. INSTRUCTED TO CLEAN, SANITIZE, REMOVE, AND MAINTAIN

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

OBSERVED CARDBOARD USED AS SHELF LINERS IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE AND MAINTAIN

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED HAND SINK IN THE BASEMENT WITH A SLOW DRAIN. INSTRUCTED TO REPAIR AND MAINTAIN

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED DEBRIS IN THE OUTDOOR GARBAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CLUTTER SUCH AS CARDBOARD, UNUSED EQUIPMENT, PERSONAL ITEMS IN THE BASEMENT. INSTRUCTED TO CLEAN, ORGANIZE, AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BROOMS AND DUST PANS ON THE FLOOR IN THE BASEMENT AREA. INSTRUCTED TO STORE PROPERLY AND MAINTAIN

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS

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

OBSERVED DIRT/MOLD BUILD UP ON CEILING TILES ABOVE DISHMACHINE DRAINBOARD. MUST CLEAN/REPLACE UNCLEAN CEILING TILES.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

NO CHEMICAL TEST STRIPS FOR DISHMACHINE SANITIZER AND DISHWASH 3-COMPARTMENT SINK. INSTRUCTED MANAGER MUST PROVIDE SANITIZING TEST STRIPS FOR DISHMACHINE AND DISHWASH 3-COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030.

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

OBSERVED KNIVES IMPROPERLY STORED BETWEEN COOLER AND WALL AT FRONT JUICE PREP AREA ALSO OBSERVED RUSTED SHELF RACKS INSIDE WALK IN COOLER. INSTRUCTED MANAGER TO PROVIDE KNIFE RACK FOR KNIVES AT FRONT PREP AREA ALSO MUST PAINT OR REPLACE RUSTED SHELF ...

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

OBSERVED DIRT/MOLD BUILD UP ON CEILING TILES ABOVE DISHMACHINE DRAINBOARD. MUST CLEAN/REPLACE UNCLEAN CEILING TILES.

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

OBSERVED BURNED OUT CEILING LIGHT BULBS (X2) ABOVE DISHMACHINE AREA. MUST REPLACE WITH WORKING LIGHT BULBS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETER INSIDE STAND UP REACH IN COOLER IN REAR PREP AREA (BY ENTRANCE OF REAR PREP AREA). MUST PROVIDE THERMOMETER FOR COOLER.

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

INADEQUATE INSECTS CONTROL, FOUND 5 LIVE COCKROACHES IN KITCHEN ALONG WALL ELECTICAL BOXES. INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS. PEST CONTROL SERVICE RECOMMENDED, SERIOUS CITATION ISSUED 7-38-020

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

CLEAN SHELVES IN ALL PREP AREAS AND WASLK-IN COOLERS, FOOD DEBRIS NOTED. INSTRUCTED TO CLEAN ADN MAINTAIN.

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

SEVERAL CRACKS AND CREVICES NOTED ON KITCHEN WALLS, DEAD ROACHES ON ELECTICAL BOXES, INSTRUCTED TO SEAL CRACKS AND CLEAN WALLS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETRE IN PREP COOLERS, INSTRUCTED TO PROVIDE.

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

REPLACE RUSTED FOOD STORAGE SHELVES IN THE WALK-IN COOLER AND MAINTAIN.

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

FOUND A TIN FOILER COVERING THE FOOD STORAGE RACK ON THE FOOD LINE. INSTRUCTED TO REMOVE TIN FOIL AND TO ONLY USE A NON ABSORBENT MATERIAL THAT WILL NOT TEAR OR RIP AFTER REGULAR CLEANING TO STORE FOOD ITEMS AND PROTECT EQUIPMENT.

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

FOUND DEAD ROACHES ON THE FLOOR UNDER THE FOOD STORAGE RACKS AND UNDER THE EXPOSED HAND SINK IN THE BASEMENT. INSTRUCTED TO DETAIL CLEAN AREAS AND MAINTAIN.

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

REPAIR THE WALL NEAR THE FLOOR IN THE BASEMENT AND INSTALL A BASEBOARD OR TRIP TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE.

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

SLOW DRAINING HAND SINK IN THE BASEMENT. INSTRUCTED TO REPAIR SINK TO PREVENT FUTURE PLUMBING ISSUES AND MAINTAIN.

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

REMOVE DEAD ROACHES OFF FLOOR, CLEAN/SANITIZE AFFECTED AREAS. (RECENT PEST COTROL REPORT REFLECTED ACTIVITY.) MUST UPGRADE HOUSEKEEPING AND CONTINUE TO MONITOR WITH ADDITIONAL PEST CONTROL SERVICE. NO LIVE ACTIVITY NOTED AT THIS TIME.

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

CLEAN FLOOR UNDER SHELVING IN BASEMENT WALK-IN COOLER OF FOOD SPILLS.

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

SEAL CRACKS AND CREVICES AT WALL IN KITCHEN/PREP AREA AND WHERE NECESSARY TO PREVENT ROACH HARBORAGE.

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

NOTED COOKED BEEF IN CONTAINER IN 2-DR COOLER AT IMPROPER TEMPERATURE OF 47.4 DEGREES F. MANAGER IMMEDIATELY VOLUNTARILY DISCARDED FOOD ITEM. APPROX. WT. 2 1/2LBS. APPROX. COST $12.00. CRITICAL VIOLATION 7-38-005(A).

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

PREVIOUS MINOR VIOLATION(S) DATED JUNE 19,2014 FROM INSPECTION REPORT# 1439368 (38)(29)OBSERVED NO EXPOSED HAND SINK AT THE BAR. INSTRUCTED TO PROVIDE AN EXPOSED HANDSINK AT THE BAR. (38)(29)OBSERVED THE 3 COMPARTMENT SINK IN THE BASEMENT WITHOUT 3 D...

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

SPLASH GUARDED REQUIRED AT EXPOSED HAND WASH SINK IN KITCHEN PREP AREA AT PREP COUNTER TO PROTECT OPEN FOOD ORDERS PLACED ON COUNTER. MUST PROVIDE.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

INSTRUCTED TO HAVE A DESIGNATED WAITING AREA OUTSIDE OF PREP AREA FOR DELIVERY DRIVERS.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED 1ST FLOOR KITCHEN HAND SINK WITH NO HOT WATER. INSTRUCTED TO PROVIDE AND MAINTAIN HOT WATER AT ALL TIMES. CRITICAL VIOLATION 7-38-030

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

OBSERVED EQUIPMENT IN THE BASEMENT WITH ACCUMULATED FOOD SPLASH. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF ALL EQUIPMENT.

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

OBSERVED BASEMENT FLOOR IN CORNERS WITH ACCUMULATED GREASE AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

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

OBSERVED ACCUMULATED DUST ON RESTROOM CEILING VENTS. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.

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

OBSERVED NO EXPOSED HAND SINK AT THE BAR. INSTRUCTED TO PROVIDE AN EXPOSED HANDSINK AT THE BAR.

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

OBSERVED THE 3 COMPARTMENT SINK IN THE BASEMENT WITHOUT 3 DRAIN PLUGS. INSTRUCTED TO PROVIDE AND MAINTAIN 3 DRAIN PLUGS.

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

DETAIL CLEAN THE GREASE ON THE FLOOR NEXT TO THE GREASE TRAPS IN THE BASEMENT. MAINTAIN THE FLOOR DRY IN THE 1ST FLOOR DISHWASH AREA. REMOVE ALL DEAD INSECTS FROM THE FLOOR THROUGHOUT THE PREMISES.

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

DETAIL CLEAN THE GREASE AND FOOD DEBRIS ON THE WALLS OF THE PREP AREA.

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

FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED COOKED NOODLES STORED IN TWO BUCKETS OF WATER. THE BUCKETS WERE MARKED AND PREVIOUSLY USED TO STORE SANITIZER AND DETERGENT FOR THE LOW TEMPERATURE DISHMACHINE. MANAGEMENT INSTRUCTED N...

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

OBSERVED LIVE COCKROACHES IN THE BASEMENT STORAGE AREA. OBSERVED APPROXIMATELY 20 LIVE COCKROACHES IN AND AROUND THE EMPLOYEE LOCKERS AND THE BASEMENT DISHWASHING AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACT...

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

OBSERVED CLEAN KNIVES STORED IMPROPERLY IN CONTAINERS AND BETWEEN THE WALL AND PREP TABLE. INSTRUCTED TO INSTALL A KNIFE RACK TO STORE CLEAN KNIVES.

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

DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE, FOOD STORAGE CONTAINERS, WIRE STORAGE RACK NEXT TO THE WOK STATION, AND WOOD STORAGE SHELVES IN THE BASEMENT.

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

DETAIL CLEAN THE GREASE ON THE FLOOR NEXT TO THE GREASE TRAPS IN THE BASEMENT. MAINTAIN THE FLOOR DRY IN THE 1ST FLOOR DISHWASH AREA. REMOVE ALL DEAD INSECTS FROM THE FLOOR THROUGHOUT THE PREMISES.

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

DETAIL CLEAN THE GREASE AND FOOD DEBRIS ON THE WALLS OF THE PREP AREA.

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

OBSERVED END CAPS MISSING FROM THE LIGHT SHIELDS IN THE BASEMENT STORAGE AREA. MUST PROVIDE.

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

REPAIR THE LEAKING WATER FAUCETS FOR BOTH 3 COMPARTMENT SINKS.

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

PIPES RUNNING OVER ICE MAKER IN BASEMENT AREA, INSTRUCTED TO INSTALL ABARRIER TO PREVENT ANY CONTAMINATION.

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

CRACKS AND CREVICES NOTED ON FIRST AND BASEMENT KITCHEN WALLS, INSTRUCTED TO SEAL, PEELING PAINT BY COFFEE STATION WALL, INSTRUCTED TO SEAL AND REMOVE PEELING PAINT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER AT PREP COOLERS. INSTRUCTED TO INSTALL.

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

FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO WEAR.

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

STOPPERS NEEDED AT 3-COMP. SINKS-MUST PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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

CONDENSER FANGUARDS OF MOST SMALL COOLERS, CABINET UNDER SODA DISPENSER AT WEST SECTION OF RESTAURANT MUST BE CLEANED & FREE OF DUST/DEBRIS. TOP PORTION OF BIG MIXER IN BASEMENT MUST BE CLEANED & COVERED AFTER USE. All food and non-food contact sur...

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

FLOORS IN DISHROOM MUST BE KEPT DRY, & CORNER OF WALK-IN COOLER FLOOR, UNDER DRY STORAGE PALLETS & BEHIND GREASE TRAP, MUST BE KEPT CLEAN ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good re...

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

AN OPENING BETWEEN THE WALL & FLOOR UNDER THE 'WOK' UNIT (LEFT SIDE) MUST BE SEALED, TO PREVENT PEST HARBORAGE. The walls and ceilings shall be in good repair and easily cleaned.

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. SHELVES IN WALK-IN COOLER IN NEED OF CLEANI...

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. FLOOR UNDER AND AROUND EQUIPMENT IN NEED OF CLEANING TO REMOVE FOOD SPILLS. MUST CLEAN AND MAINTAIN.

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 IN WALK-IN COOLER IN NEED OF CLEANING TO REMOVE BUILD UP OF FOOD SPILLS. MUST CLEAN AND MAINTAIN.

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. ALL REACH-IN AND WALK-IN COOLERS IN NEED OF THERMOMET...