DRAGONFLY MANDARIN.

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 30 live cockroaches were found in the walls around and under coolers, cooking and hot holding equipment, shelving and baseboards throughout the first floor kitchen and under the first floor bar ice bin and basement upright freezer. Remove all evidence of pest activity and clean up and seal all areas of possible harborage.

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.

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. CONTAINERS WITH TWO TYPES OF ROACH BAIT/INSECTICIDE ARE STORED IN THE FOOD PREP AREA AND HAVE BEEN MISAPPLIED. THE PEST CONTROL TECHNICIAN ON SITE SAID IT WAS NOT APPLIED BY HIM AND THAT ONLY GEL BAITS WERE APPLIED BY HIS FIRM IN THE FOOD PREP AREA AND THE SERVICE REPORTS DOCUMENT NO POWDERED BAITS/PESTICIDES. REMOVE ALL OLD AND MISAPPLIED BAIT AND POISONS.

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 DEPOSITS. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS. CIGARETTE BUTTS FOUND IN THE KITCHEN HOT LINE MUST BE REMOVED. INSTALL A COVER OVER THE BAR ICE BIN (EAST) AND SEPARATE THE COLD PLATE LINES FROM THE CONSUMABLE ICE.

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 MAINTAINED ON A DAILY BASIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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 MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.

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 CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.

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 FLOOR FOOD PREPARATION AREA.

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 and Regulations of the Board of Health. THE EAST FIRST FLOOR KITCHEN HAND SINK IS LEAKING AND THE WOMENS ROOM HANDICAPPED SINK IS TURNED OFF. REPAIR PLUMBING.

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 ROOMS, REMOVE ALL UNNECESSARY ARTICLES FROM THE PREMISES AND REORGANIZE STORAGE.

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.

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.

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

Clean and maintain the floor drains so they are sanitary.

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.

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. Over 50 small flies and 2 live cockroaches were found in the basement storage area and 2nd floor bar. Clean up all evidence of pest activity.

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 found out of compliance at this time. (31)The rice scoops are stored in standing water between use and need to be stored in a dipping well or sanitized and air dried betweeen use. (34) The first floor kitchen floors are rough, unsanitary and hold lots of dirty water under the hot line and prep coolers. Reseal the first floor kitchen floors so they are smooth, sanitary and easy to maintain. (35) The dish room walls and baseboards are dirty, peeling and damaged. Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.

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 accumulated grease and dust.

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 in the basement kitchen and the first floor bar east sink.

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 basement kitchen and dishroom floors so they are smooth, sanitary and easy to maintain.

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

Clean and maintain the floor drains in sanitary condition.

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

Store wiping cloths in sanitizer in between use.