OCT 21
2015
PASSED
8 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
EMPEROR WOK.
YOUR CALL. 58/100
2910 N ASHLAND AVE · LAKEVIEW, CHICAGO
Last inspected October 21, 2015 · passed
7 of 10 inspections passed, 2 failed, 1 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
10
7 passed · 1 w/ conditions · 2 failed
VIOLATIONS
54
includes 4 critical
RECORDS COVER
5 YEARS
since Jan 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
RUBBER GASKET AND INTERIOR LINER OF INSIDE WHITE CHEST FREEZER BROKEN INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH ,CLEANABLE AND NON-ABSORBENT MATERIAL.THREE DOOR DISPLAY COOLER MIDDLE DOOR HAS A BROKEN RUBBER GASKET,INSTRUCTED TO REPAIR/REPLACE.REPAIR ONLY WITH FOOD GRADE MATERIAL DIRTY CARDBOARDS ARE USED FOR SHELF LINERS,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT SURFACE. RAW WOOD UNDER THE PREP COUNTER AT SUSHI AREA SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
BLACK SLIME SUBSTANCE ON WHITE HANDLE OF KNIFE STORED ON TOP PREP AREA,INSTRUCTED TO CLEAN/ REMOVE.DIRTY KNIFE STORED INSIDE THE KNIFE RACK MUST BE REMOVED,WASHED,RINSED AND SANITIZED.ONLY CLEAN KNIVES MUST BE STORED INSIDE THE KNIFE RACK.SHELVES WITH BLACK SLIME SUBSTANCE INSIDE THE REACH-IN COOLER MUST BE CLEANED AND MAINTAINED.GREASE ON FILTERS,HOOD ,EXTINGUISHERS LINE UNDER THE HOOD,DEEP FRYERS,PIPES BEHIND THE COOKING EQUIPMENTS INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,INSTRUCTED TO CLEAN AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
GREASE ON FLOOR UNDER THE COOKING EQUIPMENTS,DEBRIS UNDER THE SHELVES,ALONG BASEBOARD WALL,CORNERS ETC.INSTRUCTED TO CLEAN AND MAINTAIN
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
FOOD DEBRIS ON WALLS BY THE REAR DOORS,BEHIND THE COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
BURNED LITE BULB INSIDE THE TWO DOOR REACH-IN COOLER ,INSTRUCTED TO REPLACE.LIGHT SHIELD THROUGHOUT THE PREMISES WITH DEBRIS,INSECT,WATER STAINS AND DUST INSTRUCTED TO CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
THREADS FAUCET THROUGHOUT THE PREMISES INSTRUCTED PROVIDE UN-THREAD FAUCETS:EXPOSED HAND SINKS,PREP SINKS,THREE COMPARTMENT SINK. LEAKING PIPE UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO REPAIR
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
STAFF WASHROOM IS ALSO USED FOR STORAGE INSTRUCTED TO REMOVE ITEMS.EMPTY OIL CONTAINERS,UNUSED EQUIPMENTS,BUCKETS ETC STORED OUTSIDE THE GANG MUST BE REMOVED
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
ANYONE ENTERING PREP AREA MUST WEAR A RESTRAINT FOR HAIR
OCT 192015FAILED10 violations2 CRITICALDETAILS
OCT 19
2015
FAILED
10 violations2 CRITICALDETAILS
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
FOUND EXPOSED HAND SINK IN PREP AREA BY THE DEEP FRYERS NOT MAINTAINED.HOT WATER HANDLE NOT ABLE TO TURN OFF, SO HOT WATER PIPE IS SHUT-OFF FROM VALVE UNDER THE SINK. UNABLE TO USE SINK.INSTRUCTED TO REPAIR,MUST USE EXPOSED HAND SINK PROVIDED AT SUSHI AREA FOR PROPER HAND WASHING CRITICAL VIOLATION:7-38-030
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED 15 SMALL FLIES ON PREMISES THROUGHOUT THE KITCHEN SPECIALLY AROUND THREE COMPARTMENT SINK,HOT WATER TANK WHICH THE BOTTOM OF THE HOT WATER TANK IS WRAPPED WITH A CLEAR PLASTIC WITH RUST WATER AND DEBRIS.SMALL FLIES BY THE DEEP FRYERS,AND BY THE SUSHI BAR.OUTER OPENING NOT PROTECTED,FOUND THE REAR SCREEN DOOR WITH KEY TUMBLER REMOVED AND NOT COVERED,MAIN REAR DOOR WIDE OPENED.INSTRUCTED TO SEAL OPENING AT SCREEN DOOR.REMOVE SMALL FLIES CLEAN AND SANITIZE AREA,AND SEAL HOLE. SERIOUS VIOLATION:7-38-020
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
RUBBER GASKET AND INTERIOR LINER OF INSIDE WHITE CHEST FREEZER BROKEN INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH ,CLEANABLE AND NON-ABSORBENT MATERIAL.THREE DOOR DISPLAY COOLER MIDDLE DOOR HAS A BROKEN RUBBER GASKET,INSTRUCTED TO REPAIR/REPLACE.REPAIR ONLY WITH FOOD GRADE MATERIAL DIRTY CARDBOARDS ARE USED FOR SHELF LINERS,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT SURFACE. RAW WOOD UNDER THE PREP COUNTER AT SUSHI AREA SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
BLACK SLIME SUBSTANCE ON WHITE HANDLE OF KNIFE STORED ON TOP PREP AREA,INSTRUCTED TO CLEAN/ REMOVE.DIRTY KNIFE STORED INSIDE THE KNIFE RACK MUST BE REMOVED,WASHED,RINSED AND SANITIZED.ONLY CLEAN KNIVES MUST BE STORED INSIDE THE KNIFE RACK.SHELVES WITH BLACK SLIME SUBSTANCE INSIDE THE REACH-IN COOLER MUST BE CLEANED AND MAINTAINED.GREASE ON FILTERS,HOOD ,EXTINGUISHERS LINE UNDER THE HOOD,DEEP FRYERS,PIPES BEHIND THE COOKING EQUIPMENTS INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,INSTRUCTED TO CLEAN AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
GREASE ON FLOOR UNDER THE COOKING EQUIPMENTS,DEBRIS UNDER THE SHELVES,ALONG BASEBOARD WALL,CORNERS ETC.INSTRUCTED TO CLEAN AND MAINTAIN
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
FOOD DEBRIS ON WALLS BY THE REAR DOORS,BEHIND THE COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
BURNED LITE BULB INSIDE THE TWO DOOR REACH-IN COOLER ,INSTRUCTED TO REPLACE.LIGHT SHIELD THROUGHOUT THE PREMISES WITH DEBRIS,INSECT,WATER STAINS AND DUST INSTRUCTED TO CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
THREADS FAUCET THROUGHOUT THE PREMISES INSTRUCTED PROVIDE UN-THREAD FAUCETS:EXPOSED HAND SINKS,PREP SINKS,THREE COMPARTMENT SINK. LEAKING PIPE UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO REPAIR.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
STAFF WASHROOM IS ALSO USED FOR STORAGE INSTRUCTED TO REMOVE ITEMS.EMPTY OIL CONTAINERS,UNUSED EQUIPMENTS,BUCKETS ETC STORED OUTSIDE THE GANG MUST BE REMOVED
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
ANYONE ENTERING PREP AREA MUST WEAR A RESTRAINT FOR HAIR.
NOV 172014PASSED5 violationsDETAILS
NOV 17
2014
PASSED
5 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN FOOD PREPARATION AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN FOOD STORAGE SHELVING IN FOOD PREPARATION AREA AND INSIDE WALK-IN COOLER. MUST REMOVE DIRT/DEBRIS. DETAIL CLEAN INTERIOR PANELS OF ICE MACHINEIN FOOD PREPARATION AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
EXPOSED HAND WASHING SINK IN FOOD PREPARATION AREA IS DRAINING SLOW. MUST REPAIR/MAINTAIN.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE VISIBLE AND WORKING THERMOMETERS IN ALL PREP COOLERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST ELEVATE ITEMS 6 INCHES OFF FLOOR/WALL INSIDE WALK-IN COOLER, FREEZER AND BEHIND SUSHI BAR AREA.
JAN 232014PASSED6 violationsDETAILS
JAN 23
2014
PASSED
6 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST LABEL ALL COOKED FOOD ITEMS INSIDE PREP COOLERS AND WALK-IN COOLER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN AND MAINTAIN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN EXTERIOR AND INTERIOR OF ALL COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN AND MAINTAIN CEILING IN KITCHEN FOOD PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAINS IN KITCHEN AND REAR FOOD STORAGE AREA.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE A VISIBLE WORKING THERMOMETER AT FRONT SUSHI COOLER.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
WIPING CLOTHES STORED ON TOP OF HANDWASH SINKS. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE. ICE SCOOPS STORED ON TOP OF ICE MACHINE. MUST PROPERLY STORE IN A CLEAN CONTAINER.
FEB 72013PASSED3 violationsDETAILS
FEB 7
2013
PASSED
3 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR,ETC.)
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
FOUND CLOTHES STORED ON SHELVING UNITS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS.
show all 10 inspections →
FEB 282012FAILED10 violations1 CRITICALDETAILS
FEB 28
2012
FAILED
10 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE IN FRONT FOOD PREP NOT PROPERLY WASHING, RINSING AND SANITIZING. OBSERVED WASHING POT IN ONE COMPARTMENT PREP SINK AND ALSO A FOOD CONTAINER IN THE EXPOSED HAND SINK. REVIEWED PROPER SET UP OF THREE COMPARTMENT SINK AND DEMONSTRATED SET UP WHEN CERTIFIED MANAGER ARRIVED ON SITE.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE DURING INSPECTION WHILE FOODS BEING PREPARED, SERVED AND THE ABOVE MENTIONED DISHES NOT PROPERLY BEING SANITIZED.
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 FROM 10-13-11 #634956 NOT CORRECTED. #32-OBSERVED FOOD COOKED AND RAW STORED INSIDE GROCERY BAGS,INSTRUCTED TO PROVIDE FOOD CONTAINERS WITH LIDS OR FOOD GRADE BAGS.#32-REMOVE ALL CARDBOARD USED FOR SHELF LINERS. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. #41-REMOVE ALL PERSONAL ITEMS FROM PREP AREA.#42-ANY ONE ENTERING THE PREP AREA MUST WEAR HAIR RESTRAINT,INCLUDED MANAGERS AND OWNERS.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL BULK FOOD CONTAINERS MUST BE LABELED.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
MUST NOT STORE FOOD CONTAINERS IN EMPLOYEE WASHROOM.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
BULK FOOD CONTAINERS FOUND DIRTY. MUST CLEAN AND BULK RICE CONTAINER CRACKED/CHIPPED MUST REPLACE. MUST NOT USE DIRTY CARDBOARD BOXES FOR TOGO FOOD CONTAINER STORAGE ON COOKS LINE. COOKS LINE FOOD CARD FOUND DIRTY WITH FOOD DEBRIS. TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
EXTERIOR WOK LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. FOUND POTS, MEAT GRINDER AND CABBAGE SHREDDER STORED ON CLEAN SHELVING DIRTY WITH ENCRUSTED DRIED MEAT AND DRIED CABBAGE INSIDE GRINDER AND SHREDDER AND POT DIRTY WITH FOOD DEBRIS. INSTRUCTED MUST CLEAN ALL EQUIPMENT BEFORE STORAGE AFTER EACH USE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WATER DAMAGED CEILING TILES IN EMPLOYEE WASHROOM MUST REPLACE.
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 FOR SMALL BLACK COOLER ON FRONT PREP TABLE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ALL WIPING CLOTHS IN ALL FOOD PREP AREA MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOLUTION.
OCT 132011PASS W/ CONDITIONS7 violations1 CRITICALDETAILS
OCT 13
2011
PASS W/ CONDITIONS
7 violations1 CRITICALDETAILS
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 COOKED CHICKEN STORED INSIDE THE REACH-IN COOLER AT TEMP OF 50.5F TO 51.2F,MANAGER STATED FOOD WAS COOKED TODAY AT 12:00PM,HOWEVER NO TIME AND TEMPERATURE LOG PROVIDED AT THE TIME OF THE INSPECTION.AIR TEMP OF COOLER WAS 37.5F.ALSO FOUND COOKED CHICKEN STORED ON TOP THE PREP TABLE NEAR THE EXIT DOOR AT TEMP OF 98.9F TO 101.1F,MANAGER STATED FOOD WAS COOKED HALF HOUR AGO,THAN SHE SAID ONE AGO,AGAIN NO TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 20, VALUE 24. COOLING PROCESS EXPLAINED.CRITICAL VIOLATION:7-38-005(A) H000074483-10
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. REMOVE ALL CARDBOARD USED FOR SHELF LINERS. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
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 FOOD COOKED AND RAW STORED INSIDE GROCERY BAGS,INSTRUCTED TO PROVIDE FOOD CONTAINERS WITH LIDS OR FOOD GRADE BAGS.
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 and Regulations of the Board of Health. UN TREAD FAUCET IS NEEDED AT 3 COMPARTMENT SINK,FAUCET BY THE DOOR
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. REPLACE BROKEN THERMOMETER INSIDE THE SMALL PREP COOLER,ACCROSS FROM COOKING EQUIPMENT.
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. REMOVE ALL PERSONAL ITEMS FROM PREP AREA.PROVIDE A DESIGNATED AREA AND SHELF.
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.ANY ONE ENTERING THE PREP AREA MUST WEAR HAIR RESTRAINT,INCLUDED MANAGERS AND OWNERS.
AUG 272010PASSED3 violationsDETAILS
AUG 27
2010
PASSED
3 violationsDETAILS
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. STORE TAKE-OUT CONTAINERS INVERTED.
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. DETAIL CLEAN THE TOP OF THE STOVE, VENTILATION HOOD FILTERS, STORAGE SHELVES NEXT TO THE EXPOSED HANDSINK, EXTERIOR OF GREASE DUMPSTER, DRY STORAGE CONTAINERS.
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. DETAIL CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT AND IN THE DISHWASH AREA.
JAN 72010PASSED2 violationsDETAILS
JAN 7
2010
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED NON-FOOD GRADE STORAGE BAGS USED TO STORE FROZEN MEATS. INSTRUCTED MANAGEMENT TO USE ONLY FOOD GRADE STORAGE BAGS TO STORE MEATS.
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. DETAIL CLEAN THE VENTILATION HOOD AND FILTERS FROM ENCRUSTED GREASE.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →