Grand China Express

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

NOTED HEAVY CLUTTER ON SHELVING AT CLOSET BY THE DOOR ENTRANCE OF THE PREP KITCHEN AND AT THE REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT PEST HARBORAGE.

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

NOTED SEVERAL MICE DROPPINGS AT THE FOLLOWING AREAS:ON SHELVING WITH HOT HOLDING WATER WARMER,ON PALLET BY CHEST FREEZER AND ALONG WALL AT THE FOOD PREP AREA, ON FLOOR AROUND CHEST FREEZER AT THE REAR AND ON FLOOR AT THE REAR DRY FOOD STORAGE AREA. ...

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

NOTED ASSORTED FOOD ITEMS INSIDE WALK IN COOLERS AND CHEST FREEZERS NOT PROPERLY LABELED WITH DATE AND NAME OF PRODUCTS. INSTRUCTED TO LABEL ALL FOOD ITEMS DURING STORAGE INCLUDING BULK ITEMS INSIDE CONTAINERS ON STORAGE SHELVES.

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

NOTED BROKEN INNER LID INSIDE CHEST FREEZER AND GASKET AT THE REAR. INSTRUCTED TO REPAIR AND MAINTAIN.

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

INSTRUCTED TO DETAIL CLEAN THE FOLLOWING AND MAINTAIN: SHELVES INSIDE WALK IN COOLERS WITH RUST AND OLD FOOD DEBRIS, BOTTOM SHELVES OF COUNTER TOPS AT THE FOOD PREP TABLES,INSIDE ELECTRICAL UNIT OF DEEP FRYER ENCRUSTED WITH GREASE AND DIRT, DEFROST A...

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

INSTRUCTED TO DETAIL CLEAN FLOORS IN THE FOLLOWING AREAS:FLOORS UNDERNEATH COOKING EQUIPMENT EMBEDDED WITH GREASE, FLOORS ALONG WALL BASE THROUGH OUT KITCHEN PREP AREA AND AT REAR STORAGE AREAS AND MAINTAIN FREE OF DIRT, FOOD PARTICLES AND MICE DROPP...

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

NOTED MULTIPLE HOLES AND OPENING ALONG PIPINGS ON WALLS AND CEILING AT CORNER WALL BASE BY SHELVING WITH ELECTRICAL WATER WARMER. INSTRUCTED TO SEAL ALL HOLES AND OPENING WHERE EVER NEEDED TO PREVENT ENTRY POINTS FOR PESTS.

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

NOTED LEAKING FAUCETS AT THE 2 COMPARTMENT SINK AND AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

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

NOTED HEAVY CLUTTER ON SHELVING AT CLOSET BY THE DOOR ENTRANCE OF THE PREP KITCHEN AND AT THE REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT PEST HARBORAGE.

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

THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP IN REACH IN COOLER DOOR GASKETS/DOOR RAILS, FOOD DEBRIS ON EXTERIOR OF ALL SINKS AND ON ALL SHELVES IN PREP AREA. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.

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

OBSERVED FOOD DEBRIS AND STANDING WATER UNDER 3-COMPARTMENT SINK AND FOOD/DIRT BUILD UP ON FLOOR UNDER COOKING EQUIPMENT AND ALONG ALL WALLS/CORNERS THROUGHOUT KITCHEN, STORAGE AND DISHWASH AREAS. MUST CLEAN FLOOR THROUGHOUT.

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

OBSERVED PEELING PAINT FROM WALL BEHIND SHELF RACKS ADJACENT TO 3-COMPARTMENT SINK (CLEAN MULTI-USE UTENSILS). MUST REMOVE ALL PEELING PAINT FROM WALL AND DETAIL CLEAN/PAINT ALL UNCLEAN WALLS.

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

OBSERVED MISSING CEILING LIGHT COVERS AND BURNED OUT CEILING LIGHT BULBS ABOVE DRY STORAGE ROOM AND PREP AREA. INSTRUCTED MANAGER TO REPLACE ALL BURNED OUT BULBS AND PROVIDE LIGHT COVERS WHERE NEEDED.

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

All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO PROVIDE DATE ON PREPARED FOODS IN COOLERS.

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. THE FOLLOWING EQUIPMENTS AND UTENSIL WITH STAIN AND DEBRIS NEEDS CLEANING :EXTERIORS AND INTERIORS OF WALK IN COOLER...

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 REPAIR PEELING PAINT ON FLOORS THROUGHOUT REAR AREA AND IN TOILET.

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 REPAIR WATER DAMAGED CEILING TILES IN TOILET.

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...