Go Go Restaurant

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

OBSERVED AN INFESTATION OF RODENTS THROUGHOUT THE PREMISES. OBSERVED MOUSE DROPPINGS TOO NUMEROUS TO COUNT ON THE FLOOR OF THE PREP AREA, WASHROOMS, BASEMENT, FOOD STORAGE SHELVES AND CONTAINERS, INSIDE OF THE OVEN AND ON THE DRIP TRAY BELOW THE STOV...

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

DETAIL CLEAN THE COOKING EQUIPMENT THROUGHOUT, VENTILATION HOOD AND FILTERS, INTERIOR OF DEEP FRYERS, DRY STORAGE CONTAINERS, WOK STATION, PREP TABLES, STORAGE SHELVES, FRONT COUNTER.

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

DETAIL CLEAN THE FLOOR OF THE FOOD PREP AREA, WASHROOMS AND BASEMENT THROUGHOUT. MAINTAIN THE FLOOR DRY IN THE BASEMENT.

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

REPAIR THE GREASE TRAP IN THE BASEMENT THAT IS ATTACHED TO THE DRAIN LINE FOR THE WOK STATION. REPAIR THE LEAKING PIPE IN THE BASEMENT.

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

ELIMINATE THE CLUTTER IN THE BASEMENT TO ELIMINATE PEST HARBORAGE CONDITIONS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 56.7F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN AND EGGS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE CO...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER. OBSERVED CHICKEN AT 57.9F, EGGS AT 75.4F, BEEF AT 51.4F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $110. CRITICAL VIOLATION 7-38-005A.

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

OBSERVED AN INFESTATION OF RODENTS THROUGHOUT THE PREMISES. OBSERVED MOUSE DROPPINGS TOO NUMEROUS TO COUNT ON THE FLOOR OF THE PREP AREA, WASHROOMS, BASEMENT, FOOD STORAGE SHELVES AND CONTAINERS, INSIDE OF THE OVEN AND ON THE DRIP TRAY BELOW THE STO...

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

OBSERVED FOODS STORED IN PLASTIC GROCERY BAGS IN THE COOLERS AND FREEZERS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

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

DETAIL CLEAN THE COOKING EQUIPMENT THROUGHOUT, VENTILATION HOOD AND FILTERS, INTERIOR OF DEEP FRYERS, DRY STORAGE CONTAINERS, WOK STATION, PREP TABLES, STORAGE SHELVES, FRONT COUNTER.

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

DETAIL CLEAN THE FLOOR OF THE FOOD PREP AREA, WASHROOMS AND BASEMENT THROUGHOUT.

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

REPLACE THE WATER STAINED CEILING TILES IN THE FOOD PREP AREA.

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

REPAIR THE GREASE TRAP IN THE BASEMENT THAT IS ATTACHED TO THE DRAIN LINE FOR THE WOK STATION.

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

ELIMINATE THE CLUTTER FROM THE AREA OUTSIDE OF THE RESTAURANT BACK DOOR AND IN THE BASEMENT AND OUTSIDE OF THE WASHROOMS (PILES OF WOOD) TO ELIMINATE PEST HARBORAGE CONDITIONS.

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

EGGS STORED ON COUNTERTOP OF PREP TABLE AT IMPROPER TEMPERATURE OF 65.4F. ALL EGGS VOLUNTARILY DISPOSED OF AND DENATURED. APPROX 2LBS $5 VALUE. CITATION ISSUED. 7-38-005A CRITICAL.

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

NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (RICE, EGGROLLS, ETC). INSTD TO HAVE MANAGER ON DUTY AT ALL TIMES CITATION ISSUED 7-38-012 SERIOUS.

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

CARDBOARD BEING USED TO STORE FOOD. INSTD TO USE PROPER FOOD GRADE CONTAINERS.

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

THE FOLLOWING NOT CLEAN, DEBRIS: INTERIOR/EXTERIOR OF ALL COOLERS, ALL COOKING EQUIPMENT (INCLUDING WOK STATION AND STOVE), PREP TABLES, ALL SINKS, ALL STORAGE SHELVES, CABBAGE SHREDDER. INSTD TO CLEAN SAME.

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

FLOORS UNDER AND BEHIND HEAVY EQUIPMENT NOT CLEAN. CLEAN SAME.

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

SPLASHGUARDS MISSING INBETWEEN EXPOSED HANDSINK AND PREP TABLE AND ALSO PREP SINK AND PREP TABLE. PROVIDE SAME.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE METAL STEM THERMOMETERS FOR FOOD HANDLERS.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENTS NOT MET. INSTD TO PROVIDE RECORDS, LOGS FOR ALL FOOD HANDLERS.

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

NO PEST CONTROL RECIEPT OF LOG BOOK ON SITE FROM A PEST CONTROL COMPANY. MUST PROVIDE.

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

MUST CLEAN OR REPLACE THE BULK FOOD CONTAINERS IN THE PREP AREA.

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

THE CEILING AND WALL VENTS IN THE KITCHEN THICK WITH DUST BUILDUP ON THEM.

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

THE LIGHT BULBS IN THE KITCHEN AND BASEMENT ARE TOO DIM. MUST PROVIDE BRIGHTER LIGHT BULBS FOR THE KITCHEN PREP AREA AND BASEMENT PREP AREA.