GOODIE GOODIE CHINESE FOOD.

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 LEGS UNDER THE PREP TABLES ARE RUSTY. INSTRUCTED TO REMOVE THE RUST AND PAINT THEM.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOOR UNDERNEATH AND BEHIND THE COOKING EQUIPMENT HAS GREASE BULDUP.

Use dustless cleaning methods. SOME CEILING TILES ARE STAINED AND SOME IN POOR REPAIR IN THE TOILET ROOM AND IN BACK AREA. INSTRUCTED PAINT OR REPLACE THEM.

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. CLEAN THE VENTS THROUGHOUT HAS DUST BUILDUP.

The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal produCE.. THE LARGE CONTAINERS HOLDING THE FLOUR,SALT,SUGAR NOT LABELED. INSTRUCTED TO LABEL SAME.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE SHELF AND LEGS UNDER THE PREP TABLE STARTING TO RUST. INSTRUCTED TO PAINT WITH NON TOXIC PAINT.

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN TOP, SIDES,INSIDE THE COOKING EQUIPMENT,HOOD AND FILTERS ABOVE PREP TABLES ALL SHELVES THICK WITH GREASE BUILDUP. INSTRUCTED TO CLEAN SAME DEFROST AND CLEAN THE REACH IN FREEZER THICK WITH ICE BUILDUP.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOOR UNDERNEATH THE COOKING EQUIPMENT AND AND UNDER THE HEAVY EQUIPMENT HAS GREASE BUILDUP.

All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL BULK FOOD CONTAINERS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO DEFROST CHEST FREEZER TO REMOVE EXCESS ICE BUILD-UP. INSTRUCTED TO PAINT RUSTY PREP TABLE BOTTOM.

All utensils shall be thoroughly cleaned and sanitized after each usage. INSTRUCTED TO CLEAN GASKETS AT RICE COOKER HOT HOLDING UNIT, VENTILATION HOOD, UNDER, AROUND THREE COMPARTMENT SINK, FAN GRID COVERS INSIDE WALK-IN COOLER, AND COOKING EQUIPMENT.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN WALLS AROUND COOKING EQUIPMENT,SEAL OPENINGS AROUND CONDUITS/PIPING/ AND WALL SECTION, REPLACE WATER DAMAGED CEILING PANELS AT REAR AREA AND TOILET ROOM.

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. INSTRUCTED TO REPAIR LEAK UNDER THREE COMPARTMENT SINK.