Dib Sushi Bar and Thai Cuisine

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

INSTRUCTED TO REFINISH OR REPLACE CUTTING BOARD WITH DEEPSEAMS ON TOP OF PREP COOLER IN THE KITCHEN.

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

INSTRUCTED TO REPAIR OR REPLACE RUBBER GASKET AROUND ONE DOOR REACH-IN FREEZER IN THE KITCHEN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS INSIDE THE 2 DOOR REACH-IN COOLER.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

INSTRUCTED TO REPAIR LEAKY DRAIN PIPE UNDERNEATH THE HAND SINK IN THE KITCHEN. -----MUST REPAIR LOOSE FAUCET AT HAND SINK INSIDE THE LADIES WASHROOM.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED SOME LITTER AND BOXES ON GROUND NEXT TO THE GREASE BOX IN REAR OUTSIDE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING IN REAR STORAGE AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO SEAL HOLES ON WALLS AND BASEBOARD AROUND KITCHEN TO PREVENT PEST HARBORAGE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

ONE FOOD HANDLERS WITH EXPIRED PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE A CURRENT APPROVED FOOD HANDLER TRAINING PROGRAM.

ALLERGEN TRAINING AS REQUIRED

2-102.13 (2) CERTIFIED FOOD MANAGERS WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

FOUND LOW TEMPERATURE DISH WASHING MACHINE (NOT IN USED) AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION. INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 5...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENUS FOR RAW OR UNDERCOOKED FOODS.INSTRUCTED MANAGEMENT TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS WITH AN ASTERISK (*) TO A REMINDER STATEMENT ON THE ME...

THERMOMETERS PROVIDED & ACCURATE

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS IN THE KITCHEN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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

INSECTS, RODENTS, & ANIMALS NOT PRESENT

FOUND OVER 30 RODENT (MICE) DROPPINGS ALONG THE WALLS AND IN ALL CORNERS INSIDE THE BOILER ROOM, 20 MICE DROPPINGS IN REAR STORAGE AREA UNDER STORAGE SHELVES. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED ...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN REAR DISHWASHING AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDERNEATH COOKING EQUIPMENT WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED FOOD HANDLING EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW CURRENT PROOF OF TRAINING.

ALLERGEN TRAINING AS REQUIRED

CERTIFIED FOOD MANAGERS WITH EXPIRED AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED SOME GREASE BUILD AND FOOD DEBRIS ON THE SURFACE OF COOKING EQUIPMENT LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEANING AND MAINTENANCE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO BACKFLOW PREVENTION DEVICE FOR THE ICE MACHINE, LOCATED IN THE FRONT BEHIND CASHIER COUNTER. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A BACKFLOW PREVENTION DEVICE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS UNDERNEATH ALL COOKING EQUIPMENT LOCATED IN THE REAR PREPARATION AREA.---ALSO OBSERVED DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEA...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED SOME COLLASPED CEILING TILES IN THE FRONT DINING AREA AND IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR COLLASPED CEILING TILES AND MAINTAIN IN GOOD REPAIR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ACCUMULATED DUST ON THE CEILING VENT LOCATED ABOVE THE FRONT PREP STATION. INSTRUCTED THE PERSON IN CHARGE TO REMOVE DUST AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED THREE EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED FOOD HANDLER CERTIFICATES TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED ACCUMULATED DUST BUILD UP ON STIR FRY REACH IN COOLER CONDENSER. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11 CRACKED,HOLES,CREVICES ON WALL IN THE KITCHEN(THROUGOUT)SEAL AND MAINTAIN.SURFACE MUST BE SMOOTHAND EASILY CLEANBLE

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

PINK SUBSTANCE AT INTERIOR PANEL AND WATER RESERVOIR OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

PROPER COLD HOLDING TEMPERATURES

FOUND 4 LAYER OF 30 EACH OF FRESH EGGS STORED ON SHELF IN PREP AREA, AT TEMP OF 63.9F TO 70F. FOUND FRESH SPROUT IN WATER ON SHELVES BY COOKING EQUIPMENT AT TEMP OF 58.1F. MUST MAINTAIN TEMP OF 41F AND BELOW. PRIORITY VIOLATION: 7-38-005,CITATION IS...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

TEN LIVE ADULTS ROACHES IN PREP AREA: ON SHELVES, AROUND GREASE TRAP UNDER COOKING EQUIPMENT, AND INSIDE BROKEN RUBBER GASKET OF WHITE CHEST FREEZER. ALSO BABIES ROACHES(5 LIVE), AND ANTS(10) AT EAST WALL ABOVE AND BEHIND THREE COMPARTMENT SINK, ALSO...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED 4 YELLOW GLUE STICKS HANGING FROM CEILING IN PREP AREA ABOVE PREP TABLES, SHELVES ETC. FILLED WITH INSECTS, STUCK ON THEM. INSTRUCTED TO REMOVE, CONTACT PEST CONTROL FOR PROPER DEVICE USED IN KITCHEN.

WIPING CLOTHS: PROPERLY USED & STORED

MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

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

MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THREE COMPARTMENT SINK. RELOCATE

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

MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE DOOR WHITE CHEST FREEZER.REPAIR CAUSE.SURFACE MUST BE SMOOTH AND CLEANABLE.

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

BROKEN RUBBER GASKET INSIDE THE WHITE CHEST FREEZER BY THE SOUTH WINDOW IN PREP AREA. REPAIR/REPLACE

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CRACKED,HOLES,CREVICES ON WALL IN THE KITCHEN(THROUGOUT)SEAL AND MAINTAIN.SURFACE MUST BE SMOOTHAND EASILY CLEANBLE

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 9-21-2020,REPORT#2401418 #37)3-302.12 NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS....

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

IN-USE UTENSILS: PROPERLY STORED

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

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

CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NOTED WASH ROOM ON PREMISE WITH GARBAGE RECEPTACLE AND NO LID. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, DEAD ROACHES AND OLD FOOD DEBRIS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED HEAVY DUST ACCUMULATION INSIDE THE EXHAUST HOOD OF THE KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILTY TO DEVELOP AND MAINTAIN A PROCEDURE /PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO DATE MARKING SYSTEM IN PLACE. READY TO EAT AND OR TIME TEMPERATURE CONTROLLED FOODS PREPARED AND HELD IN A RETAIL FOOD ESTABLISHMENT FOR OVER 24 HOURS MUST HAVE A CLEARLY MARKED LABELING SYSTEM IN PLACE TO INDICATE THE DATE OR DAY BY WHIC...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

BOTH THE REMINDER OF: [ * ?CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS " ] AND THE DISCLOSURE OF AN ASTERISK IS NEEDED ON MENUS TO INDICATE THE REMINDER AND IDENTIFY THE ITEMS ...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

OBSERVED NO PH METER AND OUTDATED LAB RESULTS FOR SUSHI RICE. MUST UPDATE LAB RESULTS. PRIORITY FOUNDATION VIOLATION 7-38-005

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

OBSERVED SPATULA WITH MELTED PLASTIC HANDLE. MUST REPLACE SPATULA.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED TOASTER OVEN IN SUSHI MAKING AREA UNCLEAN. CLEAN INTERIOR AND EXTERIOR OF TOASTER OVEN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CARDBOARD USED AS SHELF LINER AND FLOOR LINER. CARDBOARD IS NOT PERMITTED BECAUSE IT IS NOT SMOOTH AND EASILY CLEANABLE. REMOVE AND REPLACE WITH A NON POUROUS SMOOTH EASILY CLEANABLE SURFACE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FLOORS IN FRONT SERVICE AREA NEAR ICE MACHINE UNCLEAN IN CORNERS AND ALONG WALLS. MUST CLEAN IN DETAIL ALL FLOORS IN SERVICE AREA AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITIATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND MAINTAIN

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURE OF SERVICE COOLER AT THE KITCHEN PREP AREA TO BE IMPROPER AT 48.4F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)

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

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:-EGG ROLLS 45.1F, SHRIMPS 47.5F, CARROTS 44.6F, TOFU 44.1F, PEANUT SAUCE 43.9F, CRAB RAGON 43.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DI...

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

NOTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND/OR PREPARED BY DATE.

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

NOTED SHELVES BY THE COOKING STOVE LINED WITH FOIL PAPER. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST....NOTED TORN RUBBER GASKETS AT DOOR OF SERVICE COOLER AT THE SUSHI BAR. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REP...

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

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY UNDERNEATH THE 3 COMPARTMENT SINK WITH GREASE ACCUMULATION BY THE GREASE TRAP.

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

NOTED CLUTTER AT THE DRY STORAGE AREA ON HALLWAY TO THE BATH ROOM WITH EMPLOYEES BELONGINGS AND FOOD PRODUCTS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS AND MUST ALSO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY...

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

FLOORS THROUGHOUT SUSHI BAR WITH DIRT, DEBRIS. MUST CLEAN AND MAINTAIN.

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

WALL BASEBOARD WITH LARGE HOLES, MISSING BASEBOARD COVING UNDER THE THREE COMPARTMENT SINK. MUST SEAL/REPAIR.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS BEING HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 1 LB EACH COOKED SHRIMP AT 68.2F AND COOKED CRAB AT 66.8F IN METAL CONTAINERS WRAPPED WITH PLASTIC WRAP SITTING ON PREP TABLE. MANAGEMENT STATES THE PREPARED FOOD...

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

OBSERVED FOODS NOT PROTECTED DURING PREPARATION AND STORAGE. OBSERVED EMPLOYEE PREPARING FOODS AT A DINING ROOM TABLE WHERE CUSTOMERS PASS TO HAVE ACCESS TO THE WASHROOMS AND NOT AN APPROVED FOOD PREPARATION AREA. ALSO OBSERVED RAW EGGS AND RAW CHICK...

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AT IMPROPER TEMPERATURES IE: COOKED SHRIMP AT 68F. SERIOUS VIOLATION 7-38-012.

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

PREVIOUS MINOR VIOLATIONS FROM INSPECTION #1933000 ON 6-17-16 NOT CORRECTED. #32- MUST REPLACE ALL GROCERY BAGS BEING USED TO STORE FROZEN MEATS AND VEGETABLES INSIDE THE COOLER AND FREEZER. REPLACE WITH FOOD GRADE STORAGE BAG. RE- CAULK ALONG THE SP...

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

ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

MUST NOT USE CARDBOARD OR DUCT TAPE AS LINER FOR SHELVING IN THE KITCHEN OR INSIDE FREEZER. MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR INSIDE THE DRY STORAGE REACH-IN COOLER AND FREEZER. MUST NOT USE PLASTIC OR PAPER AS LINER FOR SPLASH GUARD AT THE...

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

COOKS LINE WOODEN SITTING STOOL WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.

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

FLOORS IN THE FOLLOWING AREAS WITH DIRT, DEBRIS: UNDER THE THREE COMPARTMENT SINK AND AROUND GREASE TRAP. THROUGHOUT ALL DRY STORAGE AREAS. THROUGHOUT SUSHI BAR. MUST CLEAN ALL AND MAINTAIN.

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

WALL BASEBOARD WITH LARGE HOLES, MISSING BASEBOARD COVING UNDER THE THREE COMPARTMENT SINK. MUST SEAL/REPAIR.

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

WATER DOES NOT COMPLETELY TURN OFF AT THE THREE COMPARTMENT SINK. MUST REPAIR SINK TO TURN OFF.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AN INTERNAL THERMOMETER INSIDE THE FRONT DRY STORAGE AREA COOLER.

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

EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD STORAGE OR PREPARATION AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

MUST REPLACE ALL GROCERY BAGS BEING USED TO STORE FROZEN MEATS AND VEGETABLES INSIDE THE COOLER AND FREEZER. REPLACE WITH FOOD GRADE STORAGE BAG. RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPT SINK. CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE A...

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

CLEAN IN DETAIL, AND REMOVE DEBRIS ON THE MOP SINK AND MAINTAIN.

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

FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT AND COOLERS IN THE COOK LINE/PREP AREA WITH GREASE, DEBRIS AND DUST ACCUMULATED. FLOOR IN BOTH WASHROOM NOT CLEAN. MUST CLEAN IN DETAIL AND MAINTAIN. BROKEN/CRACKED FLOOR TILES THRU-OUT PREP/KITCHEN. MU...

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

WATER STAINED CEILING TILES INSIDE THE WOMENS WASHROOM AND ABOVE THE SUSHI PREP AREA. MUST REPLACE CEILING TILES AND MAINTAIN. DAMAGED WALLS BY THE WASHBOWL SINK IN BOTH WASHROOMS. MUST REPAIR WALLS MAKE IT SMOOTH EASILY CLEANABLE. CEILING VE...

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

OBSERVED DRY DROPLETS OF GREASE HANGING FROM THE HOOD VENT ABOVE THE COOKING EQUIPMENT, LOW COMPARTMENT OF THE DEEP FRYER SOILED WITH GREASE BUILDUP, AND THE SIDE OF THE DEEP FRYER SOILED WITH TEMPURA BATTER. INSTRUCTED TO HAVE THE HOOD VENTS SERVICE...

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

WATER DAMAGED CEILING TILES IN THE WOMEN'S CUSTOMER/EMPLOYEE RESTROOM. INSTRUCTED TO REPLACE DAMAGED CEILING TILES AND MAINTAIN.

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

OBSERVED DUST BUILDUP AROUND THE CEILING VENT ABOVE THE FOOD LINE AND PIECES OF CEILING TILE RIPPED AND HANGING FROM THE CEILING. INSTRUCTED TO REMOVE DUST BUILDUP AND REPLACE RIPPED CEILING TILES ABOVE FOOD PREP AREA AND MAINTAIN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED EMPLOYEE WASHING DISHES AND CONTAINERS IN THE 2ND COMPARTMENT SINK WITH A SPONGE AND SOAP, THEN RINSING DISHES IN 3RD COMPARTMENT, AND THEN PLACING THE DISHES ON THE CLEAN DRYING RACK WITHOUT SANITZING IN THE DISHMACHINE OR 3-COMPARTMENT SIN...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

NO HOT RUNNING WATER UNDER CITY PRESSURE OBSERVED AT ALL SINKS ON PREMISES. WATER TEMPERATURE WAS 85.1F AT 3-COMPARTMENT SINK AND THE EXPOSED HANDSINK IN KITCHEN, AND 83.0F AT BOTH WASHBOWL SINKS IN THE MEN'S AND WOMEN'S CUSTOMER/EMPLOYEE WASHROOM. I...

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

OBSERVED MEAT STORED IN GROCERY BAGS INSIDE THE REACH-IN FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE FOODS.

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

OBSERVED A HOLE IN THE WALL NEAR THE FLOOR OUTSIDE OF THE CUSTOMER WASHROOMS IN THE HALLWAY. INSTRUCTED TO FILL THE HOLE TO PROVIDE SMOOTH EASILY CLEANABLE SURFACES THROUGHOUT PREMISES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED SOILED WIPING CLOTHS STORED ON TOP OF CUTTING BOARDS AND PREP TABLES IN KITCHEN. STORE WIPING CLOTHS IN SANITIZER SOLUTION IN BETWEEN USE.

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

DEBRIS AND DUST INSIDE/OUTSIDE THE LIGHT SHIELDS INSTRUCTED TO CLEAN AND MAINTAIN

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

WATER PIPE UNDER THE THREE COMPARTMENT SINK,BY THE REFRIGERATION IS LEAKING,INSTRUCTED TO REPAIR.

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

EVIDENCE OF FIVE ROACHES ON PREMISES BEHIND AND UNDER WHITE REFRIGERATOR BY THE THREE COMPARTMENT SINK, ALSO OBSERVED WHITE INSECTS ON EXTERIOR OF GREASE TRAP UNDER THE THREE COMPARTMENT SINKS.PUDDLE OF WATER AROUND THE GREASE TRAP AND STAGNATE WATER...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE WASTE OIL CONTAINER NOT MAINTAINED.HARDEN AND EXCESSIVE GREASE ON EXTERIOR OF THE GREASE BOX.INSTRUCTED TO CLEAN AND MAINTAIN.GREASE BOX MUST BE FREE OF HARDENED OR EXCESSIVE GREASE SERIOUS VIOLATION:7-38-020

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

ANY FOOD AND NON-FOOD PRODUCTS REMOVED FROM ORIGINAL CONTAINER MUST BE LABELED

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

FLOOR THROUGHOUT THE KITCHEN WITH GRIMES AND FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN.

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

WALL THROUGHOUT THE KITCHEN WITH GREASE AND DUST BUILD-UP INSTRUCTED TO CLEAN/PAINT SAID WALL

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

DEBRIS AND DUST INSIDE/OUTSIDE THE LIGHT SHIELDS INSTRUCTED TO CLEAN AND MAINTAIN

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

WATER PIPE UNDER THE THREE COMPARTMENT SINK,BY THE REFRIGERATION IS LEAKING,INSTRUCTED TO REPAIR.

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

INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,PIPE BEHIND AND UNDER THE COOKING EQUIPMENT WITH A GREASE BUILD,INSTRUCTED TO CLEAN AND MAINTAIN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

LOW TEMP DISH MACHINE NOT MAINTAINED. OBSERVED EMPLOYEE WASHING PLATES,CUPS,GLASSES,ETC AND NO SANITIZING SOLUTION PROVIDED AT LOW TEMP DISH MACHINE,0PPM..TAGGED MACHINE "HELD FOR INSPECTION" DO NOT USE. UNIT MUST MAINTAIN 100PPM AT FINAL RINSE. INST...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

EXPOSED HAND SINKS NOT MAINTAINED IN BOTH PREP AREAS. NO SOAP PROVIDED AT EXPOSED HAND SINK IN PREP AREA,ALSO SINK NOT ACCESSIBLE ,INSIDE THE SAID SINK WAS A POT OF THIN RICE NOODLE SOAKING. EXPOSED HAND SINK IN SUSHI AREA SOAP WAS DILUTED WITH WATER...

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

DOOR ON HALLWAY CLOSED/FOOD STORAGE IN POOR REPAIR,BROKEN NOT ABLE TO CLOSE,OFF THE HINGES.INSTRUCTED TO REPAIR/REPLACE.REPAIR/REPLACE BROKEN RUBBER GASKET INSIDE THE TWO DOOR COOLER IN SUSHI AREA.

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

INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,PIPE BEHIND AND UNDER THE COOKING EQUIPMENT WITH A GREASE BUILD,INSTRUCTED TO CLEAN AND MAINTAIN.ACCUMULATION OF FOOD DEBRIS ON SHELVES IN STORAGE AND PREP AREA. MUST REMOVE ALL DIRTY CARDBOARD FROM SHELVES ...

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

MISSING FLOOR TILES UNDER THE TWO GLASS DOORS REACH-IN COOLER,IN REAR PREP AREA. GREASE BUILD-UP UNDER COOKING EQUIPMENT. GRIMES AND ENCRUSTED FOOD ALONG WALLS AND UNDER AND BEHIND COOLERS,SHELVES,THREE COMPARTMENT SINKS ETC.CLEAN FLOOR AND ELEVATE I...

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

HOLES ON WALL INSIDE THE WOMEN'S WASHROOM. BROKEN WALL BEHIND THE HOT WATER TANK(SOUTH WALL), AND BEHIND THE GREASE TRAP UNDER THREE COMPARTMENT SINKS.

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

OBSERVED FOOD DEBRIS INSIDE PREP COOLERS. MUST CLEAN INTERIOR OF ALL COOLERS.

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

OBSERVED STANDING WATER ON FLOOR UNDER AND BEHIND 3-COMPARTMENT SINK AND DISHMACHINE. MUST KEEP FLOOR DRY/CLEAN THROUGHOUT.

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

OBSERVED FOOD STAINS/DUST/DIRT BUILD UP ON WALLS IN KITCHEN BEHIND AND AROUND 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN/PAINT ALL UNCLEAN WALLS.

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

OBSERVED RIGHT AND MIDDLE COMPARTMENT DRAIN PIPES LEAKING AT 3-COMPARTMENT SINK. MUST REPAIR SINK AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

MAIN PREP AREA STAND UP REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 52.3 F, FOUND CREAM CHEESE, DRESSING AND TOFU INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW.

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

FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE BETWEEN 50.5 F AND 51.7 F- CREAM CHEESE, TOFU AND SAUCE/DRESSING. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF T...

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

MAIN PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED (COOLERS ALONG COOKLINE). MUST REPAIR AND MAINTAIN DAMAGED GASKETS.

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

OBSERVED DUST BUILD UP ON PREP COOLERS CONDENSERS/COMPRESSORS AND SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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

OBSERVED FOOD/GREASE BUILD UP ON FLOOR UNDER AND BEHIND COOKING EQUIPMENT AND DIRT BUILD UP ON FLOOR IN CLOSETS OF EMPLOYEES CLOTHING. MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT.

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

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED TOFU AT 44-53F IN THE COOLER AND ON THE PREP TABLE IN A CONTAINER WITH ICE. OBSERVED CREAM CHEESE AND KIMCHI MIX...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED POTENTIAL SOURCE OF CROSS-CONTAMINATION INSIDE OF 2 OF THE PREP COOLERS...

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. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

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

OBSERVED KNIFES STORED BETWEEN THE NEWSPAPER BEHIND THE PIPPE NEXT TO COOKING EQUIPMENT,(SOUTH WALL),INSTRUCTED TO PROVIDE A KNIFE RACK.

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 VISIBLE THERMOMETERS INSIDE OF ALL COOLER ...

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

OBSERVED KNIFES STORED BETWEEN THE NEWSPAPER BEHIND THE PIPPE NEXT TO COOKING EQUIPMENT,(SOUTH WALL),INSTRUCTED TO PROVIDE A KNIFE RACK

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

EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.

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

OBSERVED KNIFES STORED BETWEEN THE NEWSPAPER BEHIND THE PIPPE NEXT TO COOKING EQUIPMENT,(SOUTH WALL),INSTRUCTED TO PROVIDE A KNIFE RACK

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

STOPPERS IS NEEDED FOR THE 3 COMPARTMENT SINK.

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

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND TWO DOZEN OF FRESH EGGS STORED INSIDE THE PREP COOLER AT TEMP OF 67.1F WIDE COOKED NODDLES AT TEMP OF 82.5F.SPROUT IN WATER AT TE...

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

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 3-23-11, REPORT #525268 # 32-INSTRUCTED M...

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. OBSERVED KNIFES STORED BETWEEN THE NEWSPAPER BEHIND THE PIPPE NEXT TO COOKING EQUIPMENT,(SOUTH WALL),INSTRUCTED TO PROV...

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...

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. EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.

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

All cold food shall be stored at a temperature of 40F or less.//OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS(CHICKEN,POTSTICKER PORK,SALMON SKIN,FRIED SHRIMP IN REACH IN COOLER AT 45.0F- 45.8F/MGMT VOLUNTEERED TO PROPERLY DISCARD FOOD ITEMS...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.//OBSERVED BLACK MOLD INSIDE ICE MACHINE WERE ICE IS MADE CROSS CONTAMINATION/PLAC...

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

The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.//NEED NAMES, DATES TIME ON ALL FOOD ITEMS IN STORAGE.

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.//MUST INVERT ALL POTS,PANS,PLATES IN STORAGE CLEAN

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 MGMT TO INSTALL SPLASH GUARD BETWEEN EXPOSED HAND BOWL & 3COMP. SINK IN KITCHEN AREA./NEED LIDES ON ALL GARB...

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.//SOME SHELVES IN COOLER ,DRY STORAGE,INTERIOR ,EXTERIOR OF EQUIPMENT NEED DETAIL CLEANING./UNDER HOOD OVER COOKING RANG...

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 UNDER AROUND STOCK,EQUIPMENT NEED CLEANING/STORE ALL FOOD ITEMS 6" OFF FLOOR WHEN IN STORAGE/MUST REMOVE ALL MILK CRATES OFF PREMISE...

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.//CEILING & WALL NEXT TO COOKING RANGE HOOD NEED DETAIL CLEANING

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST DETAIL CLEAN ALL VENTILATION COVERS IN RESTROOMS.