GOLDEN ANGEL RESTAURANT, INC..

FOUND NO PREVIOUS SUMMARY REPORT FROM REPORT#1098230, DATED 4/5/12 POSTED AND VISIBLE IN PLAIN VIEW FOR THE CUSTOMER.INSTRUCTED MANAGER THAT SUMMARY REPORT MUST BE POSTED IN PLAIN VIEW AND VISIBLE FOR THE CUSTOMER.CITATION ISSUED SERIOUS 7-42-010(B)

ALL THREE CHEST FREEZERS AND TWO ICE CREAM FREEZER WITH HEAVY ICE ACCUMULATED. INSTRUCTED TO DEFROST AND MAINTAIN. CAULKING AROUND THE EXPOSED HAND SINK AND 3 COMPARTMENT SINK WORN OUT. INSTRUCTED TO RE CAULK AND MAINTAIN. INSTRUCTED TO PROVIDE KNIFE RACK FOR ALL KNIVES STORED EVERYWHERE IN THE PREP AREA.

ALL CARTS IN THE KITCHEN FOR STORING POTS AND PANS WITH FOOD DEBRIS AND FOOD CRUMBS. INTERIOR OF THE MICROWAVE NOT CLEAN. BOTTOM SHELVE OF THE PREP TABLE AND CABINETS IN THE FRONT COUNTER, NOT CLEAN. INSTRUCTED TO CLEAN IN DETAIL AND SANITIZE ALL CARTS, CABINET,MICROWAVE AND BOTTOM SHELVE OF THE PREP TABLE AND MAINTAIN. ALL GAS PIPE UNDER THE GRILL AND TUBES CONNECTING TO THE STOVE AND OVEN WITH HEAVY GREASE BUILD-UP. INSTRUCTED TO REMOVE THE GREASE,CLEAN IN DETAIL AND MAINTAIN.

FLOOR AROUND AND BEHIND THE WATER HEATER WITH DEBRIS. FLOOR UNDER AND BEHIND THE GRILL,DEEP FRYER AND STOVE WITH HEAVY GREASE ACCUMULATED. INSTRUCTED TO CLEAN ION DETAIL AND MAINTAIN.

WALLS BEHIND THE DISH MACHINE,WALLS UNDERNEATH THE COOKING EQUIPMENT (WITH HEAVY GREASE BUILD UP). INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. VENTS IN ALL 3 WASHROOMS, VENT ABOVE THE COOKING AREA, WITH DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

MISSING VISIBLE THERMOMETER INSIDE THE PIE/CAKE REACH IN COOLER, SMALL REACH IN COOLER IN THE FRONT COUNTER. MUST PROVIDE VISIBLE THERMOMETER.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES; OBSERVED FOOD HANDLER REMOVING SOILED CLEANING TOWELS, AFTER CLEANING PREP TABLES AND CONTINUE TO PREPARE POTENTIALLY HAZARDOUS FOODS, (PREPARING HAM, EGGS, POTATOES, ETC)BUT NOT WASHING HIS HANDS. ALSO OBSERVED CERTIFIED FOOD MANAGER NOT MINIMIZING BARE HAND CONTACT WITH READY TO EAT FOOD, (AFTER PROVIDING INSPECTION DOCUMENTS, WHEN WE WALKED IN THE KITCHEN, HE STARTED TO HELP THE COOK, SERVING/HANDLING PANCAKE WITH BARE HANDS). INSTRUCTED, HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITIONS AT THE EXPOSED SINK WITH WARM WATER AND SOAP. ALSO INSTRUCTED THEM TO USE UTENSILS TO MINIMIZE BARE HAND CONTACT WITH READY TO EAT FOODS. CRITICAL CITATION ISSUED, 7-38-010(A).

All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE THE WALK IN COOLER NOT LABELED, MUST LABEL AND MAINTAIN.

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. INSTRUCTED, MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS IN KITCHEN, TO SEAL WOOD SHELVES IN WALK IN COOLER, AND REPLACE CUTTING BOARDS IN KITCHEN.

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING MUST BE CLEANED/SANITIZED; COOLERS, FREEZERS, ALL STORAGE SHELVES AND SHELVING UNITS IN PREP AREAS, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, COOKING EQUIPMENT, SLICER AND REMOVE CARDBOARD COVERINGS FROM BOTTOM PANELS OF PREP TABLES AND SHELVES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPAIR FLOORS AT KITCHEN AND DISH WASHING AREAS AND CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREP AREAS, DISH WASHING AREA AND STORAGE ROOMS.

The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL ALL OPENINGS ON WALLS AT KITCHEN, DISH WASHING AREA, STORAGE ROOMS AND REPAIR AND REPAINT WALLS THRU-OUT SAME AREAS.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE MISSING LIGHT SHIELDS ABOVE PREP TABLES IN KITCHEN AND CLEAN OTHER LIGHT COVERS SAME 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. MUST REPAIR ONE OF TWO FAUCETS FOR 3PART SINK AND SEAL RUSTY GREASE TRAPS UNDER DISH MACHINE AND 3PART SINK.

NOTED EXCESSIVE CLUTTER INSIDE STORAGE AREAS, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED, FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED THE FOLLOWING NOT CLEAN TABLE UNDER REAR MIXER, EXTERIOR OF STOVE AND INTERIOR OF UP RIGHT FREEZER, INSTRUCTED TO CLEAN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED THE SIDE STORAGE ROOM FLOOR NOT CLEAN INSTRUCTED TO CLEAN.

The walls and ceilings shall be in good repair and easily cleaned.OBSERVED THE CEILING VENT OVER THE COOKING AREA NOT CLEAN AND THE WALL OVER THE COOKING AREA INSTRUCTED TO CLEAN.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED LIGHT SHIELDS IN COOKING AREA NOT CLEAN INSTRUCTED TO CLEAN SHIELDS.