GREAT DRAGON 28 INC..

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

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

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

MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT,

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.

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

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 IN COOLER, WALK IN FREEZER, PREP COOLERS, DEEP FRYERS, KNIFE RACK AND MAINTAIN. 34 INSTRUCTED TO CLEAN IN DETAIL THE FLOOR UNDER AND BEHIND THE DEEP FRYERS, WOK STATION AND MAINTAIN. 35 FILTER, HOOD AND LIGHT SHIELD OF THE LIGHT BULBS ON THE HOOD WITH GREASE ACCUMULATED. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN MUST DETAIL CLEAN ALL SURFACES, SERIOUS CITATION ISSUED: 7-42-090

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

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

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

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.

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.

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

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

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 PERFORMING MULTI-TASK AND RETURNING TO KITCHEN TO PREPARE FOODS BUT NOT WASHING HER HANDS. (REMOVING BOXES, STORING FOODS IN WALK IN COOLER, REMOVING SOILED TOWELS, ETC..) INSTRUCTED HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION INSIDE THE EXPOSED SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010(A).

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.

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.

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.

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 SINK, 2PART SINK, HOT HOLDING UNIT, MICROWAVE OVEN, COUNTERS, ETC..ALL EQUIPMENT THRU-OUT KITCHEN AND DISH WASHING AREA.

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.

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: 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 LEAKING PIPE UNDER EXPOSED SINK AND 3PART FAUCETS.

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.

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.