HO FAT LEE CHINESE KITCHEN, I NC..

OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.

OBSERVED REAR HANDSINK TO BE INACESSIBLE WITH GRAY BUS TUB STORED INSIDE. INSTRUCTED PERSON IN CHARGE TO REMOVE OBSTRUCTION AND MAINTAIN HANDSINK ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION #7-38-030(C). CITATION ISSUED.

OBSERVED DEAD ROACHES IN REAR DRY STORAGE ARE UNDER SHELVING. INSTRUCTED PERSON IN CHARGE TO REMOVE ALL DEAD INSECTS AND SANITIZE AREAS.

OBSERVED EXCESSIVE DEBRIS IN CORNERS OF DRY STORAGE AREAS UNDER SHELVING. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

OBSERVED EXCESSIVE GREASE BUILD UP ON FILTERS IN VENTILATION SYSTEM OVER FRYERS AND STOVES. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

NO EMPLOYEE HEALTH POLICIES ON SITE FOR FOOD EMPLOYEES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-010.

NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION. 7-38-005.

OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE.

OBSERVED NO PROOF OF ALLERGEN TRAINING FOR CERTIFIED MANAGER. MUST OBTAIN ALLERGEN TRAINING FROM ANSI ACCREDITED PROGRAM.

NO EMPLOYEE HEALTH POLICIES ON SITE FOR FOOD EMPLOYEES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION.

NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION.

OBSERVED IMPROPER CLEANING PROCEDURE FOR UTENSILS. OBSERVED FOOD HANDLER BRUSH OFF FOOD DEBRIS WITH DAWN DISH WASHING LIQUID AND STEEL SCOURING PAD, RINSE IN SAME SINK AND THEN PLACED ON RACK. INSTRUCTED MANAGER TO FOLLOW PROPER PROCEDURE FOR WASHING, RINSING AND SANITIZING UTENSILS. DEMONSTRATED PROPER SET UP DURING TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED

OBSERVED TCS FOODS WITHOUT DATE MARKING. INSTRUCTED TO PROVIDE DISCARD DAY FOR TCS FOODS HELD FOR MORE THAN 24 HOURS.

OBSERVED WORKING FOOD INGREDIENT CONTAINERS WITHOUT CONTENTS NAME. INSTRUCTED TO PROVIDE AND MAINTAIN.

OBSERVED SOILED WIPING CLOTHS ON FRONT AND REAR PREP AREA TABLES STORED IMPROPERLY. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

OBSERVED CARDBOARD BOXES USED TO LINE SHELVES IN DRY STORAGE CLOSET. INSTRUCTED TO REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.

OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE.

ONE OF THE OUTSIDE GARBAGE DUMPSTERS IS MISSING A LID AND THE MIDDLE LID DOES NOT CLOSE PROPERLY. MANAGEMENT INSTRUCTED THAT ALL DUMPSTERS MUST BE COVERED AT ALL TIMES. MUST REPLACE BROKEN AND MISSING LID FROM THE GARBAGE DUMPSTER. SERIOUS VIOLATION 7-38-020.

DETAIL CLEAN THE EXTERIOR OF THE FOOD STORAGE CONTAINERS AND INTERIOR OF PREP COOLERS.

REGROUT THE FLOOR TILES NEXT TO THE EXPOSED HANDWASHING SINK.

FLOOR IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE ALL BUILD UP IN CORNERS. MUST CORRECT AND MAINTAIN.

LEAK AT HOT WATER HANDLE AT FRONT PREP SINK. MUST CORRECT AND MAINTAIN.

INSTRUCTED TO CLEAN THE RACKS INSIDE THE WALK IN COOLER. MAINTAIN SAME.

INSTRUCTED TO CLEAN THE FLOORS IN THE CORNERS AND UNDER/AROUND THE COOKING EQUIPMENT.

INSTRUCTED TO CLEAN THE FILTERS ON THE VENTILATION HOOD. INSTRUCTED TO REPLACE THE WATER STAINED CEILING TILES IN THE TOILET ROOM AND IN THE DINING AREA. MAINTAIN ALL.

INSTRUCTED TO PROVIDE ADEQUATE LIGHTING TO THE TOILET ROOM. MAINTAIN SAME.

INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM). MAINTAIN SAME.

FOUND THE CUTTING BOARDS ON TOP OF THE PREP REACH IN COOLERS TO BE STAINED AND WITH DEEP, DARK GROOVES. INSTRUCTED TO EITHER SAND AND DETAIL CLEAN OR REPLACE CUTTING BOARDS. MAINTAIN SAME.

FOUND THE STORAGE RACKS IN THE PREP AREA AND IN THE WALK IN COOLERS IN NEED OF CLEANING. ALSO, THE CAN OPENER IN THE PREP AREA NEEDS CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

FOUND WATER STAINED CEILING TILES IN THE PREP AREA. INSTRUCTED TO REPLACE THEM AND MAINTAIN.

FOUND THE VENT IN THE TOILET ROOM WITH ACCUMILATED DIRT/DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED POTENTIALLY HAZARDOUS FOOD IMPROPERLY THAWING. OBSERVED 2 PACKAGES OF FROZEN CRAB MEAT STORED ON A STORAGE RACK IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW FOOD IN THE COOLER OR UNDER COLD RUNNING WATER. FROZEN PACKAGES WERE PLACED IN THE WALK-IN COOLER TO THAW. SERIOUS VIOLATION 7-38-005A.

OBSERVED LIVE ANTS ON THE FLOOR OF THE FOOD PREP AREA AND DINING AREA. APPROXIMATELY 100 LIVE ANTS WERE OBSERVED ON THE FLOOR IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

OBSERVED FROZEN FOODS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO STORE ALL FOODS IN FOOD GRADE STORAGE BAGS ONLY.

CLEAN THE FOOD DEBRIS ON THE FLOOR THAT IS A FOOD SOURCE FOR THE ANTS. REGROUT THE FLOOR TILES IN FRONT OF THE 3 COMPARTMENT SINK.

MUST DETAIL CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE.

FLOORS NEED CLEANING AROUND COOKING EQUIPMENT AND INSIDE THE WALK IN COOLER AND FREEZER TO REMOVE SPILLS AND DEBRIS.

NOTED A FEW CEILING TILES IN THE DINING AREA IN POOR REPAIR. MUST REPLACE AND MAINTAIN.

FOUND POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER AND IN 2- LARGE BOWLS SITTING ON ROLLING CART IN PREP AREA AT IMPROPER TEMPERATURE SUCH AS: RAW SHELLED EGGS AT 45.3F,POOLED EGGS 46.7F, BEEF AT 45.6F AND SHRIMP AT 67.1F TO 68.7F. ALL FOOD ITEMS WERE DISCARDED AND DENATURED BY MANGER.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX. 47LBS. $100.(CRITICAL 7-38-005A) CITATION ISSUED.

OBSERVED POOR HYGIENIC PRACTICE BY SEVERAL EMPLOYEES WHILE MULTI TASKING, ONE PERSON WIPING HIS NOSE WITH HAND AND THEN WIPED NOSE WITH HIS APRON AND TOUCHING HIS FACE WHILE PREPPING/CUTTING RAW CHICKEN AND NOT WASHING HIS HANDS AFTER CONTAMINATION.ALSO ANOTHER PERSON WAS PREPPING CHICKEN ALSO LIFTED LID OFF OF GARBAGE CAN AND OPENED DOOR TO WALK IN FREEZER AND COOLER THEN WENT BACK TO CUTTING CHICKEN .ANOTHER PERSON TOUCHING HAIR AND HAT WHILE COOKING FOOD ON SERVING LINE. ALSO RINSING HANDS AT THE 3 COMPARTMENT SINK AND DRYING THEY ON SOILED TOWEL. INSTRUCTED MANAGER ON PROPER HAND WASHING BETWEEN TASK AND ONLY AT HAND SINKS FOR HAND WASHING.(CRITICAL 7-38-010 A)

OBSERVED EMPLOYEE PUTTING WATER INTO THE RICE COOKER FROM A HOSE ATTACHED AT THE MOPSINK TO WASH IT OUT TO COOK MORE RICE WITHOUT PROPER SANITIZING EQUIPMENT. ALSO OBSERVED SEVERAL OTHER FOOD HANDLING EMPLOYEE'S JUST RINSING OUT PANS ,BOWLS AND OTHER UTENSILS UNDER RUNNING WATER AT 3- COMPARTMENT SINK.INSTEAD OF WASHING ,RINSING AND SANITIZING UTENSILS PROPERLY. INSTRUCTED AND DEMONSTRATED TO OWNER ON SETTING UP THE 3 COMPARTMENT SINK PROPERLY.(CRITICAL 7-38-030)

OBSERVED SOILED WIPING CLOTHS LAYING ON PREP COUNTERS AND TABLE BEING USED TO WIPE DOWN THE COUNTER ,PREP TABLES, AND COOLERS.WIPING THERE HANDS AND DRYING MULTIUSE UTENSILS . MUST PROVIDE SANITIZING SOLUTION TO PROPERLY STORE WIPING CLOTHS. (CRITICAL 7-38-030)

MUST USE FOOD GRADE STORAGE CONTAINER FOR LEFT OVER FOOD ITEM. #10 CAN ARE NOT ACCEPTABLE. ALSO MUST PROPERLY LABEL PRECOOKED AND PREPARED FOOD ITEMS IN COOLERS WITH THE NAME AND DATE, BULK STORAGE CANTAINERS NEEDS THE PRODUCTS NAME.

FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNER TO REMOVE SPILLS AND DEBRIS IN THE FOLLOWING AREAS: WALK IN COOLER AND FREEZER, AROUND COOKING EQUIPMENT AND UNDER STORAGE SHELVING.

NOTED A LEAK AT THE BOTTOM OF THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN. NOTED STOPPERS FOR THE 3 COMPARTMENT SINKS ARE BROKEN. MUST REPLACE AND MAINTAIN STOPPERS

MUST PROVIDE AND MAINTAIN WORKING THERMOMETERS FOR COOLERS.

MUST USE FOOD GRADE STORAGE CONTAINER FOR LEFT OVER FOOD ITEM. #10 CAN ARE NOT ACCEPTABLE. ALSO MUST PROPERLY LABEL PRECOOKED AND PREPARED FOOD ITEMS IN COOLERS WITH THE NAME AND DATE, BULK STORAGE CANTAINERS NEEDS THE PRODUCTS NAME.

MUST DETAIL CLEAN STORAGE SHELVING INSIDE THE WALK IN COOLER AND FREEZER, ALSO REMOVE CARDBOAD FROM ALL STORAGE SHELVING. MUST REMOVE RUST FROM WALK IN COOLER SHELVING.

FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNER TO REMOVE SPILLS AND DEBRIS IN THE FOLLOWING AREAS: WALK IN COOLER AND FREEZER, AROUND COOKING EQUIPMENT AND UNDER STORAGE SHELVING.

MUST CLEAN VENT COVERS ABOVE THE COOKING EQUIPMENT TO REMOVE DUST.

NOTED A LEAK AT THE BOTTOM OF THE HOT WATER TANK. MUST REPAIR AND MAINTAIN.

MUST USE FOOD GRADE STORAGE CONTAINER FOR LEFT OVER FOOD ITEM. #10 CAN ARE NOT ACCEPTABLE. ALSO MUST PROPERLY LABEL PRECOOKED AND PREPARED FOOD ITEMS IN COOLERS WITH THE NAME AND DATE, BULK STORAGE CANTAINERS NEEDS THE PRODUCTS NAME.

MUST DETAIL CLEAN STORAGE SHELVING INSIDE THE WALK IN COOLER AND FREEZER, ALSO REMOVE CARDBOAD FROM ALL STORAGE SHELVING. MUST REMOVE RUST FROM WALK IN COOLER SHELVING.

FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNER TO REMOVE SPILLS AND DEBRIS IN THE FOLLOWING AREAS: WALK IN COOLER AND FREEZER, AROUND COOKING EQUIPMENT AND UNDER STORAGE SHELVING.

MUST CLEAN VENT COVERS ABOVE THE COOKING EQUIPMENT TO REMOVE DUST.

NOTED A LEAK AT THE BOTTOM OF THE HOT WATER TANK. MUST REPAIR AND MAINTAIN.

MUST LABEL BULK FOOD CONTAINERS IN THE REAR OF PREMISES AND LABEL AND DATE COOKED FOOD PRODUCTS INSIDE THE 2 DOOR REACH-IN COOLER AT FRONT PREP AREA

MUST CLEAN ALL COOKING EQUIPMENT AND FILTERS ABOVE STOVE,HAS GREASE BUILD-UP

FLOORS NEED DETAIL CLEANING UNDERNEATH THE SHELVING UNIT IN REAR OF PREMISES ALONG WALL BASE AND CORNERS

MUST PROVIDE A THERMOMETER INSIDE THE WALK-IN COOLER AT THE PREP AREA

CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT, BOTTOMS AND TOPS OF PREP TABLES, PREP TABLE STORING RICE, INTERIOR OF ICE MACHINE, ETC.

CLEAN FLOOR UNDERNEATH COOKING EQUIPMENT.

SOME CORNER AREAS OF STORAGE CLUTTERED; ORGANIZE AND MAINTAIN.

The cleavers are kept in a dirty space between the prep tables, clean and sanitize the cleavers and knife storage area.

The shelving above and under the rice cookers is dirty; wash, rinse and sanitize the shelving. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

The ice machine door is stained on the outside, clean the door. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN VENTS IN HOODED AREA ABOVE COOKING EQUIPMENT, CLEAN REAR SPLASH GUARD BEHIND COOKING WOKS AND CLEAN BOTTOM INTERIOR OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES.

PREVIOUS VIOLATION FROM JULY, 2011 WAS CORRECTED. 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 REPLACE MISSING FAUCET NECK AT ONE COMP PREP SINK IN REAR OF KITCHEN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR IN WALK IN FREEZER/COOLER.

REPLACE MISSING TOILET COVER IN EMPLOYEE WASHROOM FOR BACK OF TOILET.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR IN WALK IN FREEZER/COOLER.

REPLACE MISSING TOILET COVER IN EMPLOYEE WASHROOM FOR BACK OF TOILET.

PREVIOUS VIOLATION FROM JULY 2010 WAS CORRECTED. CLEAN INTERIOR BOTTOM OF FRYER TO REMOVE GREASE NOTED.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. REMOVE DUST FROM CEILING VENT IN KITCHEN AND BATHROOM.

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. THE SPACE WHERE THE CLEAVERS ARE STORED BY THE PREP LINE WAS DIRTY AND WAS SANITIZED AT THIS TIME.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. WASH, RINSE AND SANITIZE THE STAINED CUTTING BOARD.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Wash, rinse and sanitize all of the cooler interiors until it is clean and sanitary.