Great Dragon 28 Inc.

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

PREP FOODS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN.

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

MUST RESTRICT USING CARRYOUT BAGS FOR FOOD STORAGE, MIST INVEST IN FOOD GRADE BAGS, OR CONTAINERS,

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

MUST DETAIL CLEAN STORAGE SHELVES INSIDE WALK-IN COOLER AND EXTERIOR SURFACES OF BULK STORAGE CONTAINERS,

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

MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT,

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

EXCESSIVE CLUTTER THRU-OUT KITCHEN, DISH WASHING AREA AND REAR STORAGE AREA, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SOAP AND PAPER TOWELS AT EXPOSED HAND SINK IN PREP AREA, AND NO PAPER TOWELS AT HAND SINK IN WASHROOM, MUST PROVIDE AT ALL TIMES, TO ADEQUATELY WASH HANDS, CRITICAL CITATION ISSUED: 7-38-030

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED: 06/05/2013, FOR VIOLATIONS LISTED BELOW: 33 INSTRUCTED TO CLEAN AND SANITIZE ALL THE DRY FOOD CONTAINERS, CABINET UNDER THE FRONT COUNTER, ALL THE DOORS AND HANDLE OF THE REACH IN COOLERS, WALK ...

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

PREP FOODS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN.

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

MUST RESTRICT USING CARRYOUT BAGS FOR FOOD STORAGE, MIST INVEST IN FOOD GRADE BAGS,

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

MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT, AND PROVIDE THREE SINK STOPPERS FOR THE SAME SINK,

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

EXCESSIVE CLUTTER THRU-OUT KITCHEN, DISH WASHING AREA AND REAR STORAGE AREA, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

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

INSTRUCTED TO CLEAN AND SANITIZE ALL THE DRY FOOD CONTAINERS,CABINET UNDER THE FRONT COUNTER,ALL THE DOORS AND HANDLE OF THE REACH IN COOLERS, WALK IN COOLER,WALK IN FREEZER ,PREP COOLERS ,DEEP FRYERS,KNIFE RACK AND MAINTAIN.

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

INSTRUCTED TO CLEAN IN DETAIL THE FLOOR UNDER AND BEHIND THE DEEP FRYERS,WOK STATION AND MAINTAIN.

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

FILTER , HOOD AND LIGHT SHIELD OF THE LIGHT BULBS ON THE HOOD WITH GREASE ACCUMULATED. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

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. OBSERVED POOR HYGIENIC PRACTICES; FOOD HANDLER...

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. PREP FOODS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN.

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

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.

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. MUST REPLACE CUTTING BOARDS AND RUSTY SHELVING UNITS INSIDE WALK IN COOLER.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZER, COOKING EQUIPMENT, BOTTOM PANELS AND UNDER PREP TABLES, STEAM TABLE, STORAGE SHELVES UNDER FRONT COUNTER, MOP ...

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. EXCESSIVE GREASE BUILD UP AND DEBRIS; MUST CLEAN FLOORS; UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES.

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. MUST CLEAN ALL WALLS THRU-OUT KITCHEN, BEHIND MOP SINK AND AT DISH WASHING AREA, REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES AND CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT...

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

EXCESSIVE CLUTTER THRU-OUT KITCHEN, DISH WASHING AREA AND REAR STORAGE AREA, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROPERLY STORE CLEANING TOWELS.