Jade East Restaurant

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

FOUND OUTSIDE DUMPSTER NOT MAINTAINED. LID OF THE DUMPSTER IS WIDE OPEN WITH OVERFLOWING GARBAGE. SURROUNDING AREA WITH CARBOARD AND FLOOR MAT. INSTRUCTED MANAGER THAT OUTSIDE DUMPSTER LID MUST BE CLOSED ALL THE TIMES WITHOUT OVERFLOWING GARBAGE AND ...

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

ALL CLEAN MULTI USE UTENSILS,POTS AND PANS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION.

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

INSTRUCTD TO INSTALL SPLASH GUARD BETWEEN THE DRAIN BOARD OF THE 3 COMPARTMENT SINK AND EXPOSED HAND SINK. RUSTED BOTTOM SHELVE OF THE PREP TABLE, MUST REMOVE RUST AND MAINTAIN. RAW WOOD OF THE SHELVING IN THE BASEMENT. MUST SEAL OR PAINT.

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

MUST CLEAN AND SANITIZE THE FOLLOWING: ALL WIRE RACK SHELVING S IN THE PREP AREA, AND KNIFE RACK.

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

FLOOR ALONG THE WALL BASE ALL CORNER INSIDE BOTH WAAHROOMS,BEHIND THE WATER HEATER, NEEDS DETAIL CLEANING AND MAINTAIN.

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

WALLS BEHIND THE DRY STORAGE SHELVE IN THE PREP AREA NEED DETAIL CLEANING AND NEEDS RE PAINTING. WALLS THROUGHOUT THE DISHWASHING AREA, PREP AREA,KITCHEN NEEDS DETAIL CLEANING. MUST SEAL THE OPENING AROUND THE PIPE UNDER THE WASHBOWL SINK IN THE MENS...

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

SLOW DRAINING OF THE LADIES WASHBOWL SINK. MUST REPAIR TO HAVE A WELL DRAINING SINK.

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

UNNECESSARY ITEMS IN THE BASEMENT(BROKEN OLD DEEP FRYER,BROKEN ICE MACHINE, OLD COOKING EQUIPMENT,ETC). INSTRUCTED TO REMOVE TO PREVENT RODENT/INSECT HARBORAGE

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

MUST RE CAULK AROUND THE WASHBOWL SINK OF THE WOMEN'S WASHROOM . CAULKING WORN OUT.

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

MUST CLEAN AND SANITIZE THE FOLLOWING: CHOPPING BOARDS, ALL THE DRY FOOD CONTAINERS, THE WOK AREA AND COOKING EQUIPMENT, ALL THE CABINETS IN THE PREP AREA, AND BOTTOM SHELVE OF THE PREP TABLES AND MAINTAIN.

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

MUST REMOVE ALL THE CARDBOARD ON THE FLOOR BEING USED AS FLOOR MAT.

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

INSTRUCTED TO CLEAN THE FAN GUARD OF THE TWO 2 DOOR REACH IN COOLER(WITH ACCUMULATED DUST) IN THE PREP AREA AND MAINTAIN. FILTER/HOOD/AND LIGHT SHIELD ON THE HOOD WITH GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN. VENT IN BOTH WASHROOMS WITH A...

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

MUST REMOVE THE THREAD OF THE MOP SINK FAUCET OR INSTALL A BACK FLOW PREVENTIVE DEVICE.

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

OBSERVED TWO FOOD STRAINERS IN SINKS IN EXTREMELY POOR REPAIR WITH CRACKED/BENT METAL, OPEN CREVICES WITH ENCRUSTED FOOD DEBRIS. MUST REPLACE.

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

MUST PROVIDE A SMOOTH EASILY CLEANABLE CEILING ABOVE BASEMENT ICE MACHINE.

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

"OUT OF SERVICE" URINAL MUST BE REPAIRED.

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

OBSERVED APPROXIMATELY 3LBS COOKED CHICKEN INSIDE PREP COOLER AT 50.9F. OTHER FOODS IN COOLER FOUND AT ADEQUATE TEMPERATURE. REVIEWED PROPER METHODS OF COOLING PREPARED FOODS BEFORE STORING IN COOLER. NO TEMPERATURE LOGS ON PREMISES. FOOD DISCARDED. ...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

OBSERVED DURING INSPECTION KITCHEN EMPLOYEE USING METAL FOOD POT AS A CONTAINER TO HOLD A CLEANING SOLUTION, THEN USING A METAL SCRUBBER, CLEAN OFF STOVE TOP AND EXTERIOR OF TALL REACH-IN COOLER, THEN DISCARD CLEANING SOLUTION IN TWO COMPARTMENT PREP...

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

REAR EXIT KITCHEN SCREEN DOOR BEING USED DURING INSPECTION NOT RODENT PROOFED WITH OPEN 1 INCH GAP ON BOTTOM OF DOOR. MANAGEMENT INSTALLED DOOR SWEEP THAT WAS HANGING ON WALL NEXT TO DOOR DURING THE INSPECTION HOWEVER, SWEEP STILL LEAVES DOOR WITH A ...

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

PREVIOUS MINOR VIOLATIONS FROM 7-9-12 NOT CORRECTED. #32-OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS. MUST USE FOOD GRADE STORAGE BAGS ONLY TO STORE FOODS.#33-DETAIL CLEAN THE FOLLOWING: TOP OF STOVE, VENTILATION HOOD AND FILTERS, STEAM TABL...

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

ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

OBSERVED TWO FOOD STRAINERS IN SINKS IN EXTREMELY POOR REPAIR WITH CRACKED/BENT METAL, OPEN CREVICES WITH ENCRUSTED FOOD DEBRIS. MUST REPLACE.

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

INTERIOR THREE COMPARTMENT SINK EXTREMELY DIRTY WITH BLACK SLIME SUBSTANCE IN CORNERS OF SINK BASINS. MUST CLEAN AND MAINTAIN.

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

FLOORS UNDER COOKS WOK LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS, USED CARDBOARD CHICKEN BOXES, POTS, PANS. MUST CLEAN ALL OF FLOOR AND REMOVE BOXES, POTS, AND PANS FROM FLOOR.

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

MUST PROVIDE A SMOOTH EASILY CLEANABLE CEILING ABOVE BASEMENT ICE MACHINE.

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

"OUT OF SERVICE" URINAL MUST BE REPAIRED. LEAK UNDER MOP SINK ONTO FLOOR AND LEAK AT NOZZLE OF THREE COMPARTMENT SINK. MUST REPAIR ALL. MUST PROVIDE THREE PROPER STOPPERS FOR THREE COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE INTERNAL THERMOMETERS FOR ALL TALL REACH-IN COOLERS.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

OBSERVED CROSS CONTAMINATION BETWEEN RAW BEEF AND VEGETABLES IN THE PREP COOLER. OBSERVED SEVERAL SMALL PIECES OF RAW BEEF IN THE CONTAINER OF BEAN SPROUTS IN THE PREP COOLER. MANAGEMENT DISCARDED THE CONTAINER OF BEAN SPROUTS. MANAGEMENT INSTRUCT...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED FOODS NOT PROTECTED DURING STORAGE IN THE FREEZERS AND COOLERS. OBSERVED CRAB RANGOON STORED IN CARDBOARD BOXES IN THE FREEZER AND EGG ROLLS AND SPRING ROLLS STORED IN DIRTY PLASTIC CONTAINERS THAT CANNOT BE CLEANED OR SANITIZED. ALSO OBSE...

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

REPAIR THE TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS. MUST USE FOOD GRADE STORAGE BAGS ONLY TO STORE FOODS.

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

DETAIL CLEAN THE FOLLOWING: TOP OF STOVE, VENTILATION HOOD AND FILTERS, STEAM TABLE, STORAGE SHELVES AND WIRE STORAGE RACKS THROUGHOUT, PREP TABLES, TOP OF WOK STATION WITH ENCRUSTED FOOD DEBRIS.

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

DETAIL CLEAN THE COBWEBS ON THE CEILING AND WALLS AROUND THE PREP AREA.

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. MUST CLEAN EXTERIOR SIDE OF DEEP FRYER, GREASE IN HOOD EXHAUST

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. MUST CLEAN FLOOR KITCHEN AREA, UNDER AND BEHIND EQUIPMENT AND CLEAN CARPET IN DINING AREA

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. WATER DAMAGED CEILING TILES THROUGH OUT DINING ROOM, MUST REPLACE

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...

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. ALL PREPARED FOODS IN FREEZER MUST BE LABELED AND DATED. ALL BULK FOOD CONTAINERS MUST BE LABELED.

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. ALL PREPARED FOODS IN FREEZERS AND COOLERS MUST BE ...

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 PROVIDE LIDS FOR BULK FOOD CONTAINERS. MUST PROVIDE PROPER LID FOR GARBAGE CAN WITH HANDLE, NO RAW, DIRTY WOOD. MU...

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 NEED CLEANING, FOOD ACCUMULATION REMOVED: CABBAGE SHREDDER, VEGETABLE PRESS, INTERIOR COOKS LINE COOLER A...

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. LARGE CRACK THROUGH OUT CEMENT FLOOR IN KITCHEN WITH FOOD AND DIRT ACCUMULATION. MUST SEAL, MAKE SMOOTH AND CLEANABLE. FLOORS UNDER WOK COO...

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. WATER DAMAGED CEILING TILES THROUGH OUT DINING ROOM, MUST REPLACE. WALL IN MENS WASHROOM WITH OPEN HOLE/GAP AT WALL SEAM, MUST SEAL. DIRTY WALL AT MENS WASHROOM LIGHT SWITCH, MUST ...

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INTERNAL FOR ALL REFRIGERATION AND FREEZER UNITS.

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD...