JADE PALACE RESTAURANT.

CUTTING BOARD IN POOR REPAIR, CRACKED IN MIDDLE. REPLACE SAME.

INTERIOR OF STOVE, EXTERIOR SIDES OF RICE COOKER, EXTERIOR OF TRASH BIN NOT CLEAN, EXCESSIVE DEBRIS BUILD-UP. INSTD TO CLEAN AND MAINTAIN.

FLOOR UNDER COOKING LINE NOT CLEAN. CLEAN SAME AND MAINTAIN.

THE CUTTING BOARDS HAVE DIRTY EDGES, SCRUB AND SANITIZE THE BOARDS DAILY.

THE STEAM TABLE, COOLER HANDLES AND TEAPOT ARE GREASY, SCRUB THE EQUIPMENT CLEAN AND SANITIZE IT.

THE FLOORS BEHIND THE FREEZER ARE DIRTY, CLEAN THE FLOORS FROM CORNER TO CORNER.

THE CORNER COUNTER IN THE DINING ROOM IS CLUTTERED, REORGANIZE STORAGE AREA.

CLEAN EXTERIOR OF CONTAINERS AND BOWLS USED FOR SAUCES, OILS ETC.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR OF STOVE IN KITCHEN AND EXTERIOR OF FRYER IN KITCHEN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR UNDER COOKING EQUIPMENT CLOSE TO WALL TO REMOVE BUILD UP. CLEAN/SWEEP UNDER SINK AND BEHIND HEAVY EQUIPMENT.

Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL COOKED FOODS IN ALL COOLERS.

Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FAUCETS AT WOK STAION & WOK STATION,PIPES OF EQUIPMENT,DEEP FRYER,FILTERS,INSIDE STOVE,SHELVING UNITS IN REACH IN COOLERS,DRAWERS & SHELVING UNITS IN DINING AREA.

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL OPENINGS AROUND PIPES.

Inspector Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE END CAPS ON LIGHT SHIELD AT COOKING EQUIPMENT.

Inspector Comments: 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.MUST PROVIDE THERMOMETERS FOR FREEZERS.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF MORE THAN 100 RODENT DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS UNDER 3- COMPARTMENT SINK,UNDER & NEXT TO BOTH SLIDING GLASS REACH IN COOLERS,UNDER SILVERWARE SHELVING UNITS IN DINING AREA,ON FLOOR BEHIND CHEST FREEZER,NEXT TO UP RIGHT FREEZER,ON FLOOR UNDER SERVICE COUNTER,UNDER & NEXT TO BOOTHS IN DINING AREA,UNDER FOOD STORAGE PALLET IN DINING AREA.ALSO OPEN BAIT UNDER FOOD STORAGE PALLET.NO CURRENT PEST CONTROL LICENSE IN PEST CONTROL LOG BOOK.ALSO REAR EXIT DOOR WIDE OPEN.MUST REMOVE DROPPINGS,POISON,CLEAN & SANITIZE AREAS,KEEP DOOR CLOSED TO PREVENT PEST ENTRY.PROVIDE A COPY OF PEST CONTROL LICENSE.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/13/11.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OBSERVED OUTSIDE GREASE CONTAINER LID WIDE OPEN AND TRASH STUFFED IN & OVER FLOWING FROM CONTAINER.INSTRUCTED MANAGER THAT THIS UNIT IS FOR GREASE ONLY.REMOVE TRASH,KEEP LIDS CLOSED & MAINTAINED.

All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL COOKED FOODS IN ALL COOLERS.

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.MUST INVERT PLASTIC WEAR PROPERLY.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM PREP TABLES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FAUCETS AT WOK STAION & WOK STATION,PIPES OF EQUIPMENT,DEEP FRYER,FILTERS,INSIDE STOVE,SHELVING UNITS IN REACH IN COOLERS,DRAWERS & SHELVING UNITS IN DINING AREA.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS THROUGHOUT.

The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL OPENINGS AROUND PIPES.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE END CAPS ON LIGHT SHIELD AT 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 OR REPLACE LEAKY FAUCETS AT 3- COMPARTMENT SINK.

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.MUST PROVIDE THERMOMETERS FOR FREEZERS.

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.MUST ELEVATE & ORGANIZE ARTICLES ON SHELVING UNITS & PREP TABLES THROUGHOUT.