Hong Xuong Bakery Inc

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED SUGAR, FLOUR AND SALT NOT LABELED. INSTRUCTED TO LABEL FOOD WITH COMMON NAME WHEN HELD OUT OF ITS ORIGINAL CONTAINER.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED BULK GARBAGE CONTAINERS BEING USED TO STORE FLOUR AND SUGAR. INSTRUCTED TO USE FOOD GRADE CONTAINERS THAT ARE SMOOTH AND EASILY CLEANABLE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO LID ON TRASH CAN IN EMPLOYEE BATHROOM. INSTRUCTED TO PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MINOR FOOD DEBRIS ON FLOORS BEHIND REFRIGERATOR AND COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING INITIAL INSPECTION WHILE TCS FOODS WERE BEING PREPARED ie: STEAMED RICE @ 212F ON THE STOVE TOP. MANAGER ARRIVED 55 MINUTES AFTER START OF INSPECTION. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOO...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

: 2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED - -

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED - -

PROPER COLD HOLDING TEMPERATURES

FOUND TCS FOOD AT IMPROPER TEMPERATURE:15 EACH SWEET ROLLS FILLED WITH COOKED MIXED VEGETABLE AT TEMP OF 64.2F,PRODUCT STORED INSIDE THE TWO DOOR REACH-IN COOLER IN SELLING AREA. FOUND TWO POUND OF MARINATE CHICKEN AT TEMP OF 52.2F PRODUCT STORED IN...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

FOOD CONTAINER/BOTTLES USED FOR FOOD MUST BE LABEL WITH COMMON NAME OF FOOD,ALSO NON-FOOD CONTAINER MUST BE LABELED IF IS REMOVED FROM ORIGINAL CONTAINER

INSECTS, RODENTS, & ANIMALS NOT PRESENT

EVIDENCE OF MICE DROPPINGS IN PREP AREA:5 MICE DROPPING ALONG BASEBOARD WALL BY THE EXIT DOOR; 8 MICE DROPPINGS ON TOP THE SHELF BY THE CLEAN POTS,UNDER PREP TABLE; 4 MICE DROPPINGS AT OTHER PREP TABLE,6 MICE DROPPINGS BEHIND THE WHITE REACH-IN FREE...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MUST INSTALL A SPLASH GUARD AT HAND WASHING SINK BETWEEN PREP TABLE AND BETWEEN METAL SHELF IN THE KITCHEN TO PREVENT CONTAMINATION ON TO STORED FOOD RACK.

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

ALL BULK FOODS AND BULK SPICES MUST BE LABELED.

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

MUST NOT USE TINFOIL AS LINER FOR EQUIPMENT OR SHELVING.

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

BULK SPICE CONTAINERS DIRTY. MUST CLEAN AND MAINTAIN.

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

FLOORS UNDER THE GREASE TRAP AND REAR EXPOSED HAND SINK WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.

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

MUST CLEAN IN DETAIL REMOVE GREASE BUILD-UP ON THE PIPES BEHIND THE COOKING EQUIPMENT CONNECTING TO THE STOVES, AND WOK AND MAINTAIN.

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

MUST CLEAN THE FLOOR UNDER AND BEHIND THE STOVES, WOK AND DEEP FRYER AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE ON THE BIG DISPLAY SHELVE AND ON THE SMALL SHELVE IN FRONT OF THE BIG SHELVE AT ROOM TEMPERATURE. SUCH AS PORK BUN AT 68F AND 69F AND EMPANADA AT 65F, TOTAL 4 LBS. STICKY RICE WITH BLACK BEANS AT 45...

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

ALL CLEAN UTENSILS,POTS AND PANS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST BUILD-UP.

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

MUST CLEAN THE FOLLOWING AND MAINTAIN: ALL EXTERIOR OF THE BULK DRY FOOD CONTAINERS, SOLID LIGHT SHIELD IN THE PREP AREA, LIGHT SHIELD OF THE LIGHT BULBS ON THE HOOD/CANOPY, FAN GUARD(ONE OUT OF TWO) OF THE 2 DOOR REACH IN COOLER, AND MAINTAIN.

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

BROKEN/CRACKED SOLID LIGHT SHIELD IN THE PREP AREA. MUST REPLACE AND MAINTAIN. MISSING LIGHT BULB ON THE HOOD/CANOPY. MUST REPLACE LIGHT BULB.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.

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

FLOUR ON THE FLOOR THROUGHOUT THE KITCHEN AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

OBSERVED HEAVY DUST ACCUMULATION IN THE CEILING VENTS IN THE KITCEHN PREP AREAS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOUND CUPS STORED IN BULK FOOD CONTAINERS (SUGAR, RICE, SALT, ETC) USED TO DISPENSE FOOD. INSTRUCTED TO USE HANDLED SCOOPS TO DISPENSE FOOD AND STORE THE SCOOP EITHER IN THE FOOD WITH THE HANDLE FACING UP OUT OF THE FOOD OR IN A SEPERATE CONTAINER BE...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: VARIOUS KIND OF RICE AND RICE BEANS STORED ON SHELF IN FRONT OF COUNTER TOP,THAN TRANSFERRED INSIDE THE REACH-IN COOLER AT TEMP OF 53.4F,55.0F AND 57.3F.NO TEMPERATURE HOLDING OR COOLING METHOD APPL...

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

NO SPLASH GUARD BETWEEN THE PREP TABLE AND SHELVES WERE CLEAN UTENSILS ARE STORED,IN KITCHEN.INSTRUCTED TO INSTALL DIVIDERS AT SAID SINK,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

LINEN: CLEAN AND SOILED PROPERLY STORED

OBSERVED TWO DIRTY CLOTHS HANGING ON WATER PIPE UNDER THE THREE COMPARTMENT SINKS. INSTRUCTED TO REMOVE AND STORE THEM IN AN ENCLOSED CONTAINER

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

MUST PROVIDE STOPPERS (X3) AT 3-COMPARTMENT SINK.

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

OBSERVED FOOD BUILD UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT. MUST CLEAN FLOOR THROUGHOUT KITCHEN AND MAINTAIN.

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

OBSERVED WATER STAINED/DAMAGED CEILING TILES ABOVE PREP AREA AND WASHROOM WALL (NORTH WALL) PAINT PEEELING. MUST REPLACE DAMAGED CEILING TILES AND PAINT WASHROOM WALL.

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

3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE LEAKING. INSTRUCTED MANAGER TO REPAIR SINK.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED ONE FOOD HANDLER NOT WEARING HAIR RESTRAINT. MUST PROVIDE HAIR RESTRAINT FOR 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. BULK CONTAINERS NOT LABELED. MUST LABEL ALL UNLABELED CONTAINERS IN PREP AREA.

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. STAND UP REACH IN COOLER RUBBER DOOR GASKETS. MUST REPAIR OR REPLACE DAMAGED DOOR GASKETS.

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. OBSERVED FOOD/DUST BUILD UP ON SHELVES BEHIND FRONT COUNTER. MUST CLEAN AND MAINTAIN ALL UNCLEAN SHELVES.

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. OBSERVED STANDING WATER ON FLOOR UNDER COOKING EQUIPMENT. MUST KEEP FLOOR DRY/CLEAN THROUGHOUT KITCHEN.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CEILING LIGHT COVER MISSING ABOVE ICE MACHINE. MUST PROVIDE LIGHT COVER.