DING SHENG.

NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.

NO WRITTEN VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. OBSERVED A BODILY FLUID CLEAN UP KIT ON PREMISES PROVIDED BY ECOLAB. INSTRUCTED THE PERSON IN CHARGE THAT A WRITTEN CLEAN UP PROCEDURE MUST ACCOMODATE THE KIT. PRIORITY FOUNDATION VIOLATION 7-38-005.

FOUND NO THERMOMETER FOR MEASURING FOOD TEMPERATURES AS REQUIRED. INSTRUCTED TO PROVIDE A METAL STEM THERMOMETER FOR MEASURING HOT AND COLD TEMPERATURES OF FOODS.

FOUND SOME BULK STORAGE CONTAINERS WITH NO LABEL; MUST PROVIDE. INSTRUCTED TO PROVIDE THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER AND MAINTAIN.

MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT IN THE DIM SUM PREP AREA: FRYER, WOK STATION, LARGE POTS, STEAMERS AND REFRIGERATION UNITS.

OBSERVED THE FOLLOWING IN NEED OF CLEANING IN THE DIM SUM PREP AREA; FLOORS UNDER AND AROUND COOKING EQUIPMENT; CLEAN AND MAINTAIN. CLEAN WALLS IN THE DIM SUM PREP AREA AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE SPLATTER AND BUILD UP.

THE VENTILATION FAN IN THE WOMENS WASRHOOM IS NOT WORKING PROPERLY; INSTRUCTED TO REPAIR.

INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

THE PERSON IN CHARGE HAS AN INVALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED HIM THAT HE MUST OBTAIN A VALID CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012 ISSUED.

NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.

NO WRITTEN VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. OBSERVED A BODILY FLUID CLEAN UP KIT ON PREMISES PROVIDED BY ECOLAB. INSTRUCTED THE PERSON IN CHARGE THAT A WRITTEN CLEAN UP PROCEDURE MUST ACCOMODATE THE KIT. PRIORITY FOUNDATION VIOLATION 7-38-005.

OBSERVED READY TO EAT TIME TEMPERATURE CONTROL FOR SAFETY FOODS IN REFRIGERATION UNITS HELD FOR MORE THAN 24 HOURS WITHOUT PROPER DATE MARKINGS; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT ALL RTE TCS FOODS MUST BE DATE MARKED WITH THE DATE THE FOOD WILL BE CONSUMED, SOLD OR DISGARDED. PRIORITY FOUNDATION VIOLATION 7-38-005.

FOUND NO THERMOMETER FOR MEASURING FOOD TEMPERATURES AS REQUIRED. INSTRUCTED TO PROVIDE A METAL STEM THERMOMETER FOR MEASURING HOT AND COLD TEMPERATURES OF FOODS.

FOUND SOME BULK STORAGE CONTAINERS WITH NO LABEL; MUST PROVIDE. INSTRUCTED TO PROVIDE THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER AND MAINTAIN.

FOUND THE CENTER AREA REAR EXIT DOOR WITH A 1/4 INCH GAP IN THE LEFT BOTTOM CORNER; MUST SEAL OPENING. FOUND THE FAR REAR EXIT DOOR (NORTH SIDE OF RESTAURANT) WITH A 1/4 INCH GAP AT THE BOTTOM OF THE DOOR; INSTRUCTED TO SEAL OPENING.

FOUND SOME FOOD ITEMS IN FREEZERS AND REFRIGERATION UNITS STORED IN GROCERY BAGS; INSTRUCTED TO USE FOOD GRADE BAGS FOR FOOD STORAGE.

MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: EXTERIOR SURFACES OF ALL BULK STORAGE CONTAINERS, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT TO REMOVE GREASE AND BUILD UP (FRYERS, WOK STATION, LARGE POTS, STOVES, STEAMERS, REFRIGERATION UNITS AND PREP TABLES. ALSO CLEAN SHELVES UNDER ALL COUNTERS IN KITCHENS, BEHIND BAR AND BEVERAGE STATION.

FOUND NO HOT RUNNING WATER ON PREMISES. FOUND HOT RUNNING WATER AT 89.6F AT ALL SINKS AND DISHMACHINE ON PREMISES. INSTRUCTED THAT HOT RUNNING WATER MUST BE MAINTAINED AT REQUIRED TEMPERATURE AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C) ISSUED. HOT RUNNING WATER WAS RESTORED TO 115F WITHIN TWENTY MINUTES.

FOUND ONE EXPOSED HANDSINK IN THE DIM SUM PREP AREA LEAKING FROM THE PIPE UNDERNEATH IT; MUST REPAIR LEAKING FROM PIPE.

FOUND BOTH HANDSINKS IN THE MAIN KITCHEN IN POOR REPAIR. INSTRUCTED THAT HANDSINKS MUST BE IN GOOD REPAIR ACCORDING TO LAW. PRIORITY VIOLATION 7-38-030(C) ISSUED. ONE SINK HAS NO HOT RUNNING WATER (VALVE BROKEN) AND THE OTHER HAS HOT RUNNING WATER FROM ONLY TURNING ON THE VALVE UNDERNEATH (KNOB STRIPPED) AND IS DRAINING SLOWLY.

OBSERVED THE FOLLOWING IN NEED OF DETAIL CLEANING: FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT IN ALL FOOD PREP AREAS. ALSO CLEAN FLOORS INSIDE OF WALK-IN COOLERS, UNDERNEATH SINKS AND DISHMACHINES. OBSERVED WALLS AROUND AND BEHIND COOKING AND OTHER EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE SPLATTER AND BUILD UP. ALL CEILING VENTS AND LIGHT SHEILDS IN MAIN KITCHEN NEED CLEANING TO REMOVE HEAVY DUST ACCUMULATION.

THE VENTILATION SYSTEM ABOVE THE COOKING EQUIPMENT IN THE DIM SUM PREP AREA AND MAIN KITCHEN NEEDS CLEANING; CLEAN AND MAINTAIN.

THE VENTILATION FAN IN THE WOMENS WASHROOM IS NOT WORKING PROPERLY; INSTRUCTED TO REPAIR.

INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

NO INSPECTION SUMMARY POSTED FROM PREVIOUS INSPECTION AS REQUIRED. THE INSPECTION SUMMARY FROM THE PREVIOUS INSPECTION MADE ON NOVEMBER 1, 2017 WAS NOT POSTED AS REQUIRED IN PLAIN VIEW OF CUSTOMERS. INSTRUCTED THAT THE SUMMARY MUST BE POSTED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-42-010(B) ISSUED.

ON PREMISES FOR A CANVASS RE-INSPECTION. NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS(RICE,CHICKEN,DUCK, BEEF AND PORK) ARE BEING PREPARED, HELD AND SERVED. CITY CERTIFIED FOOD MANAGER MUST BE ON PREMISES AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.

MUST DETAIL CLEAN ALL COOKING EQUIPMENT, REFRIGERATION UNITS, PREP TABLES,SHELVING RACKS, CABINETS AND SINKS IN ALL PREP AREAS, IN THE UNUSED KITCHEN IN THE REAR, IN THE BAR AREAS AND IN ALL STORAGE AREAS. MUST REMOVE EXCESSIVE GREASE, FOOD DEBRIS AND MOLD LIKE SUBSTANCES. ALSO CLEAN VENTILATION HOODS ABOVE COOKING EQUIPMENT AND VENT COVERS IN WASHROOMS AND IN PREP AREAS. MUST REMOVE HEAVY GREASE AND DUST BUILD UP.

: MUST DETAIL CLEAN FLOORS IN DINING AND BAR AREAS AND REMOVE STICKY RESIDUE. MUST ALSO CLEAN FLOORS IN ALL STORAGE AREAS AND IN ALL PREP AREAS. MUST ALSO DETAIL CLEAN THE FLOORS IN THE WALK IN COOLER.

OBSERVED NO SOAP OR PAPER TOWELS FOR PROPERLY WASHING AND DRYING OF HANDS AT EXPOSED HAND WASH SINK AT FRONT BAR AREA. ALSO OBSRVED ITEMS IN BOTH EXPOSED HAND WASH SINKS BEHIND THE BAR AND TEA STATION PREVENTING PROPER HAND WASHING.INSTRUCTED TO REMOVE ITEMS TO ALLOW FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030.

OBSERVED OVER 30 MICE DROPPINGS IN CORNERS AND BEHIND EQUIPMENT OF FRONT BAR, AND 15 SCATTERED ALONG WALL AT CORNERS OF SEVERAL VIP ROOMS. ALSO NOTED 7 RAT DROPPINGS ALONG WALL BEHIND COOKING STATION OF UNUSED KITCHEN. MUST REMOVE DROPPINGS AND CLEAN/SANITIZE AFFECTED AREAS. SERIOUS VIOLATION 7-38-020.

NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS(RICE,CHICKEN,DUCK, BEEF AND PORK) ARE BEING PREPARED, HELD AND SERVED. CITY CERTIFIED FOOD MANAGER MUST BE ON PREMISES AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.

MUST DETAIL CLEAN ALL COOKING EQUIPMENT, REFRIGERATION UNITS, PREP TABLES,SHELVING RACKS, CABINETS AND SINKS IN ALL PREP AREAS, IN THE UNUSED KITCHEN IN THE REAR, IN THE BAR AREAS AND IN ALL STORAGE AREAS. MUST REMOVE EXCESSIVE GREASE, FOOD DEBRIS AND MOLD LIKE SUBSTANCES. ALSO CLEAN VENTILATION HOODS ABOVE COOKING EQUIPMENT AND VENT COVERS IN WASHROOMS AND IN PREP AREAS. MUST REMOVE HEAVY GREASE AND DUST BUILD UP.

MUST DETAIL CLEAN FLOORS IN DINING AND BAR AREAS AND REMOVE STICKY RESIDUE. MUST ALSO CLEAN FLOORS IN ALL STORAGE AREAS AND IN ALL PREP AREAS. MUST ALSO DETAIL CLEAN THE FLOORS IN THE WALK IN COOLER.

PROPERLY STORE ALL MOPS, BROOMS AND OTHER CLEANING EQUIPMENT.

SOME BULK STORAGE CONTAINERS NOT LABELED; LABEL CONTAINERS THAT AREA NOT LABELED WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.

FOUND THE RUBBER GASKET AT THE LEFT SIDE DOOR OF THE TWO DOOR REFRIGERATION UNIT IN THE DOUGH PREP ROOM IN POOR REPAIR; MUST REPAIR OR REPLACE GASKET.

: MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: INTERIORS OF REFRIGERATION UNITS AND FREEZERS, CLEAN INSIDE OF LARGE ICE MACHINE, CLEAN SHELVES UNDER PREP TABLES, CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT IN BOTH KITCHENS.

CLEAN FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT, BEHIND BARS AND BOOTHS IN DINING AERAS.

INSTRUCTED TO CLEAN VENTS ON THE CEILINGS OF THE WASHROOMS TO REMOVE DUST OBSERVED.

FOUND NO EXPOSED HANDSINK IN AN ENCLOSED ROOM IN THE DINING AREA WHERE DOUGH IS MADE FOR THE DIM SUM FOR HANDWASHING; MUST INSTALL WITH HOT AND COLD RUNNING WATER; SOAP AND HANDTOWELS. THIS ROOM HAS A LARGE FLOOR MIXER, BULK STORAGE CONTAINERS, A REFRIGERATOR AND FREEZERS IN THIS ROOM. INSTRUCTED TO REFRAIN FROM USING FOR MAKING DOUGH UNTIL SINK IS INSTALLED. INSTRUCTED TO CLEAN DISHMACHINE TO REMOVE LIME BUILD UP.

FOUND NO REFRIGERATION THERMOMETERS FOR SOME REFRIGERATION UNITS; MUST PROVIDE WHERE MISSING.

FOUND SOME UNNECESSARY ITEMS IN ONE OF THE PRIVATE DINING ROOMS; INSTRUCTED TO ORGANIZE TO AVOID CLUTTER. FOUND ITEMS STORED IN THE HANDSINK BEHIND THE BAR AND ONE OF THE HANDSINKS IN THE DIM SUM PREP AREA; INSTRUCTED TO REMOVE ITEMS FROM SINKS (CORRECTED DURING INSPECTION).