Golden Crown Restaurant

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

MUST REFINISH OR REPLACE CUTTING BOARD (ON TOP OF PREP TABLE) WITH DEEP SEAMS.-----------NOTED SWEET AND SOUR SAUCE STORED IN TIN CANS (STEAM TABLE). INSTRUCTED TO PROVIDE FOOD GRADE CONTAINERS FOR PROPER FOOD STORAGE..

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

INSTRUCTED TO DETAIL CLEAN, MAINTAIN AND REPAINT METAL STORAGE RACKS WITH DRIED FOOD DEBRIS, RUST, WHITE AND BLACK MOLDLIKE ACCUMULATION INSIDE WALK-IN COOLER OR REPLACE.

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

INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH MOLD LIKE BUILD-UP AND SPILLAGE INSIDE WALK-IN COOLER AND WALLS WITH FOOD SPILLAGE BEHIND DRY INGREDIENT (SUGAR, FLOUR, SALT ETC) BINS IN REAR STORAGE AREA.

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

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES (PAPERS, CARDBOARD, PLASTIC CONTAINERS ETC.) AND CLUTTER STORED BEHIND BAR AND IN DINING AREA TO PREVENT PEST HARBORAGE.

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

MUST DATE AND LABEL COOKED AND PREPARED FOODS INSIDE COOLERS

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

MUST RESTRICT USING CARDBOARD BOXES, CARRYOUT BAGS, AND USED PLASTIC TO WRAP AND COVER FOODS, MUST INVEST IN FOOD STORAGE CONTAINERS OR FOOD GRADE BAGS, MUST ALSO REPLACE STAINED AND PITTED CUTTING BOARD IN KITCHEN PREP AREA

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

INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS WITH DRIED FOOD DEBRIS AND SPILLS, INTERIOR AND EXTERIOR SURFACES OF STOVE ENCRUSTED WITH GREASE AND DRIED FOOD, AND WIRED SHELVING INSIDE COOLERS, WITH DRI...

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

MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT REAR KITCHEN AREA AND FRONT DINING AREA,

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

MUST PROVIDE MORE LIGHT IN REAR KITCHEN PREP AREA, LIGHT TOO DIM, AND REPLACE CRACKED SHIELD REAR KITCHEN AREA

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

Food inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Exterior of cooking equipment, storage shelves, sinks not cleaned. Instructed to detail clean and sanitize.

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

Light covers in prep area not cleaned. Instructed to detail clean. Ceiling not maintained in dining room. Instructed to repair ceiling damaged and replace ceiling tile.

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. INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS WITH MOLD LIKE BUILD-UP, EXTERIOR SURFACES OF COOKING EQUIPMENT WITH ...

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. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDER AND AROUND COOLERS AND COOKING EQUIPMENT IN FOOD PREP AREA...

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. INSTRUCTED TO REMOVE GRAFFITI SIGNS ON WALLS THROUGHOUT MEN'S WASHROOM.

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. INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ...

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

ADDITIONAL CLEANING OF SIDES OF COOKING EQUIPMENT WITH GREASE AND FOOD DEBRIS ACCUMULATION. (STOVE, FRYER ETC)

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

ADDITIONAL CLEANING OF FLOORS IN THE KITCHEN ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDER AND AROUND REACH-IN COOLERS.

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

MUST INSTALL EXPOSED HANDSINK BEHIND FRONT SERVICE BAR.--- MUST REPAIR VENTILATION IN EMPLOYEE WASHROOM.--- SODA DRAIN LINE DUMPING INTO 1 COMPARTMENT OF THE 3 COMP BAR SINK. INSTRUCTED TO RELOCATE PROPERLY INTO FLOOR DRAIN.

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. NOTED CUTTING BOARD ON TOP OF PREP TABLE NOT CLEAN WITH STAIN. INSTRUCTED TO CLEAN/SANITIZE OR REPLACE.---FOUND CLEANING...

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. FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL REACH IN COOLERS, REACH IN ...

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. MUST DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT PREMISES, ALONG THE WALLS AND IN ALL CORNERS UNDER AND AROUND COOKING EQUIPMENT, UNDER STOR...

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. INSTRUCTED TO RE-CAULK AROUND EXPOSED HAND SINK IN SERVICE AREA, BEHIND HAND SINK IN MEN AND WOMEN'S WASHROOM, BEHIND DISH MACHINE.

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...

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 THERMOMETER VISIBLE AND ACCURATE INSIDE ALL...

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. OBSERVED CLUTTER/UNNECESSARY ARTICLES STORED ON PREM...