Dragonfly Mandarin

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

CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED IN KITCHEN. CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT WHERE NEEDED AND INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE OBSERVED.

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

CLEAN FLOORS UNDER AND AROUND EQUIPMENT WHERE NEEDED. MANAGER STATES THAT LARGE FLOOR TILE WERE ORDERED FOR SECTION OF FLOOR BETWEEN SUSHI PREP AND MAIN KITCHEN.

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

SPOT CLEAN WALLS AROUND AND BEHIND EQUIPMENT IN KITCHEN WHERE NEEDED. REATTACH ONE LIGHT SHIELD IN MAIN KITCHEN ABOVE PREP LINE WHERE LOOSE.

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

ORGANIZE AND MAINTAIN ALL STORAGE AREAS IN BASEMENT.

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

MUST PROVIDE A CONSUMER ADVISORY WARNING FOR PUBLIC VIEW AT ALL TIMES.

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

MUST DETAIL CLEAN AND SANITIZE INTERIOR OF COLD HOLDING UNIT DRAWERS TO REMOVE FOOD DEBRIS AND SPILLS ON 1ST FLOOR MAIN KITCHEN COOKING LINE, AND INTERIOR OF FRYERS TO REMOVE GREASE BUILD-UP.MUST REPAINT RUSTY PREP TABLE BOTTOM SHELVES LOCATED IN THE...

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

MUST REPAIR CRACKED FLOOR AT REAR KITCHEN HALLWAY. MUST DETAIL CLEAN AND SANITIZE FLOORS AT MAIN KITCHEN COOKING LINE ON 1ST FLOOR AND AT BASEMENT.MUST REPLACE OR REPAINT RUSTY FLOOR AT WALK-IN COOLER IN THE BASEMENT.

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

MUST REPLACE WALLBASES UNDER DISHWASHING AREA IN THE BASEMENT SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST RECAULK WALLBASE AT TOILET ROOM HANDSINKS ON THE 2ND FLOOR AND AT STAFF RESTROOMS IN THE BASEMENT.

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

MUST REPAIR ALL CRACKED AND BROKEN LIGHT SHIELD AT MAIN KITCHEN COOKING LINE AS WELL AS THROUGHOUT BASEMENT.

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

MUST REPAIR LEAKY COLD WATER FAUCET HANDLE IN MEN'S RESTROOM AND LEAKY FAUCET AT HANDWASHING SINK LOCATED IN THE BASEMENT.

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

MUST ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AT ALL DRY STORAGE AREAS AT ALL TIMES.MUST REMOVE INOPERABLE MACHINERY FROM THE BASEMENT AREA.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. Over 20 small flies were found in the basement prep area and dish area at this time. Over ...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD IS BEING PREPARED AND STORED BELOW MISAPPLIED ROACH BAIT. ALL FOOD IN SAID AREA HAS BEEN DISCARDED AT THIS TIME.

TOXIC ITEMS PROPERLY STORED, LABELED AND USED

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. WHITE POWDER IS AROUND THE PERIMETER OF THE FIRST FLOOR KITCHEN EQUIPMENT....

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. THE SHELVES AND FRAMES UNDER EQUIPMENT AND WOK LINE IN THE FIRST FLOOR KITCHEN IS DIRTY AND BUILT UP WITH GREASE AND ...

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

THE WOK LINE, COOKING, HOT HOLDING AND COOLING EQUIPMENT IN THE FIRST FLOOR KITCHEN IS DIRTY AND BUILT UP WITH GREASE AND FOOD DEPOSITS. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAI...

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. THE FLOORS UNDER THE KITCHEN EQUIPMENT ARE LITTERED WITH DEAD ROACHES AND THE BASEBOARDS ARE DAMAGED AND HARBORING ROACHES, CLEAN AND MAI...

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. THE WALLS BEHIND THE COOKING LINE COOLERS ARE HARBORING ROACHES IN THE CRACKS AND CREVICES. RESEAL DAMAGED WALLS, REPAINT IN LIGHT COLORS AND CLEAN AND MAINTAIN THE WALLS AND CEI...

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. INCREASE LIGHTING SO YOU CAN SEE WHAT NEEDS TO BE CLEANED IN THE FIRST...

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...

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. THE BASEMENT IS FULL OF OLD EQUIPMENT PILED UP IN...

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. Wash, rinse and sanitize all of the bar equipment and first floor kitchen coolers until they are clean and sanitary.

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

Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. Reseal the walk in cooler and basement kitchen and dishroom floors so they are smooth, sanitary and easy to maintain.

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

Clean and maintain the kitchen and dishroom walls and ceilings so they are smooth and sanitary from top to bottom.

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

Clean and maintain the floor drains so they are sanitary.

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

Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. Reseal the walk in cooler and basement kitchen and dishroom floors so they are smooth, sanitary and easy to maintain.

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. Ov...

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. The following violations were documented on report #161328 dated 7-16-09 and were fou...

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. Clean and maintain the soda gun holsters in sanitary condition. Clean the hood above the kitchen prep areas of acc...

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. Wash, rinse and sanitize the unused equipment...

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. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. Reseal the walk in cooler and basemen...

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. Clean dead bugs out of the kitchen light shields

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

Clean and maintain the floor drains in sanitary condition.

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

Clean and maintain the premises in sanitary condition and roorganize the storage.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Store wiping cloths in sanitizer in between use.