Jasmine Rice

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

OBSERVED CARD BOARD BEING USED AS LINERS ON SHELVES IN KITCHEN. MUST REMOVE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED MEN'S TOILET ROOM DOOR NOT SELF CLOSING. MUST INSTALL SELF CLOSING DEVICE ON MEN'S TOILET ROOM DOOR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MINOR FOOD SPILLS ON FLOOR BEHIND COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED A SMALL AMOUNT OF SOIL BUILD UP IN THE ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED SALT AND PEPPER CONTAINERS AT THE END OF COOK LINE AND RICE CONTAINER IN THE DRY FOOD STORAGE AREA NOT LABELED. MUST LABEL FOOD STORAGE CONTAINERS WITH THE COMMON NAME.

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

OBSERVED EXCESSIVE ICE BUILD UP IN REACH-IN FREEZER. INSTRUCTED TO DEFROST, CLEAN SURFACES, AND MAINTAIN.

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

OBSERVED CUTTING BOARDS IN POOR CONDITION IN THE KITCHEN AREA. INSTRUCTED TO REPLACE.

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

OBSERVED CARDBOARD BEING USED AS A LINER ON SHELVING IN THE KITCHEN. INSTRUCTED TO REMOVE OR REPLACE WITH A MATERIAL THAT IS SMOOTH AND EASILY CLEANABLE. MANAGER REMOVED CARDBOARD FROM SHELVING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED WATER-STAINED CEILING TILES IN THE CUSTOMER SEATING AREA. INSTRUCTED TO REPLACE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED LOW LIGHTING IN THE FOOD PREP AREA AND NO LIGHTING IN THE MENS RESTROOM. MUST PROVIDE ADEQUATE LIGHTING.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED GREASE BUILD UP IN THE EXHAUST HOOD OVER COOKLINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

FOUND POTS AND PANS NOT STORED PROPERLY ON SHELVES/MUST STORE INVERTED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND CLUTTER STORED ON SHELVING UNITS ABOVE 3 COMPARTMENT SINK(

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

INSTRUCTED TO PROPERLY STORE AND INVERT SINGLE-USE FOOD CONTAINERS STORED ON TOP OF SHELF IN KITCHEN PREP AREA TO PREVENT CONTAMINATION BEFORE USE.

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

INSTRUCTED TO REMOVE CARDBOARD BOXES USED TO LINE KITCHEN SHELVES AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED MENS WASHROOM DOOR NOT SELF-CLOSING.INSTRUCTED TO PROVIDE AND MAINTAIN A SELF-CLOSING DEVICE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO REMOVE ACCUMULATION OF DUSTS ON KITCHEN EXHAUST FAN LOCATED AT EAST WINDOW AREA AND REPLACE WATER STAINED CEILING TILE IN DINING ROOM AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND ORGANIZE KITCHEN STORAGE AREA AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.

ALLERGEN TRAINING AS REQUIRED

ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN PREP/COOKING AREA.

PROPER DATE MARKING AND DISPOSITION

INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (FLOUR, SUGAR, SALT ETC)

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

INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

INSTRUCTED TO REPAIR LOOSE FAUCET AT 3 COMPARTMENT SINK AND AT HANDSINK NEXT MOPSINK IN DISHWASHING AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT STORAGE AREA.

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

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE A EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN UP POLICY/KIT ON SITE. INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP POLICY/KIT. PRIORITY FOUNDATION VIOLATION-7-38-005 NO CITATION ISSUED

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HANDSINK NOT ACCESSIBLE TO THE HOT LINE/FOOD PREP AREA.INSTRUCTED MANAGEMENT TO PUT EXPOSED HANDSINK ACCESSIBLE TO THE FOOD PREP AREA. CORE VIOLATION

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED NO SPLASH GUARDS AT MOP AND EXPOSED HANDSINK.ISTRUCTED MANAGEMENT TO INSTALL SPLASH GUARDS AT THESE SINKS CORE VIOLATION

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO BACKFLOW DEVICE ON MOPSINK.INSTRUCTED MANAGEMENT TO INSTALL A BACKFLOW DEVICE ON MOPSINK. ALSO COULD NOT LOCATE A BACKFLOW DEVICE AT ICE MACHINE.INSTRUCTED MANAGEMENT TO INSTALL A BACKFLOW DEVICE AT ICE MACHINE OR SHOW ITS LOCATION. CORE ...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CLUTTER IN THE BASEMENT AND DRY STORAGE AREA.INSTRUCTED MANAGEMENT TO REMOVE CLUTTER FROM THESE AREAS TO PREVENT PEST HARBORAGE. CORE VIOLATION

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

LABEL AND DATE ALL POTENTIALLY HAZARDOUS READY TO EAT FOOD INSIDE THE REACH IN COOLER AND MAINTAIN,

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

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

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

CLEAN THE FAN GUARD OF ONE DOOR REACH IN COOLER WITH DUST BUILD-UP AND MAINTAIN. CLEAN THE EXTERIOR SIDES OF THE CHEST FREEZER CLOSE TO THE DEEP FRYER WITH GREASE ACCUMULATED AND MAINTAIN.

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

HOOD/FILTER IN THE COOK LINE WITH HEAVY GREASE BUILD-UP. MUST CLEAN,REMOVE GREASE AND MAINTAIN. WALLS BEHIND THE DEEP FRYER, CHEST FREEZER, WITH GREASE BUILD-UP. MUST CLEAN, REMOVE GREASE AND MAINTAIN.

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

MUST PROVIDE 2 MORE WORKING DRAIN STOPPERS FOR THE 3 COMPT SINK AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL WIPING CLOTH FOR WIPING THE CHOPPING BOARD,PREP TABLES,COOLERS ETC. MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

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

VENTS ABOVE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO DETAIL CLEAN DAILY,

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

LIGHT SHIELD IN KITCHEN AREA NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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

CHIPPING WOOD SURFACES IN DRY STORAGE AREA, INSTRUCTED TO RESEAL AND BETTER MAINTAIN,

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

VENTS ABOVE COOKING EQUIPMENT, DRIPPING GREASE, INSTRUCTED TO DETAIL CLEAN DAILY,

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

WALL NOT CLEAN BY COOKING EQUIPMENT, GREASE BUILD UP, INSTRUCTED TO REMOVE FOIL, AND CLEAN DAILY,

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

INSTRUCTED TO PROPERLY LABEL (NAME OF PRODUCT AND PREP DATE) PREPARED FOOD INSIDE REACH-IN COOLER IN PREP AREA.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD WITH DUST AND GREASE HANGING.

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

INSTRUCTED TO CLEAN AND REORGANIZE REAR STORAGE ROOM. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. MUST REMOVE MILK CRATES FOR STORAGE SHELVES.

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

INSTRUCTED NOT TO USE GROCERY BAG FOR FOOD STORAGE INSIDE FREEZER. MUST USE FOOD GRADE BAGS.---------MUST DEFROST REACH-IN FREEZER WITH HEAVY ICE BUILD-UP.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAINING EXTERIOR AND INTERIOR SURFACES OF DISH MACHINE WITH LIME BUILD-UP.

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

INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES IN PREP AREA.

FOOD HANDLER REQUIREMENTS MET

FOUND NO EMPLOYEE FOOD HANDLER CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE. INFORMATION GIVEN.

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

Found some food items not properly dated in coolers, and reach in freezer, must properly date food items in coolers, and reach in freezer.

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

Reach in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Caulk around 3 compartment sink in state of disrepair, shall be repaired/replaced.

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

Non food contact surfaces of cooler shelving/racks not clean, need detailed cleaning(crevices), prep table lower shelving not clean, need detailed cleaning(crevices).

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

Floors under heavy equipment, cooking equipment not clean, had excess grease build up, need detailed cleaning(corners), floors in rear storage room under shelving/racks not clean, need detailed cleaning(corners).

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

Damaged/stained ceiling tiles in kitchen/dining area shall be repaired/replaced, walls that had peeling paint, shall be repaired/sealed.

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

Damaged/broken light shields in prep area shall be repaired/replaced.

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

MUST PROPERLY STORE,INVERT CLEAN MULTI-USE UTENSILS,POTS/PANS IN KITCHEN AREAS TO PREVENT CONTAMINATION BEFORE USE.

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

PROVIDE MISSING SINK STOPPER FOR THE 3 COMPARTMENT SINK MUST HAVE 3 ADEQUATE WORKING SINK STOPPERS AT ALL TIMES. PROVIDE ADEQUATE FOOD GRADE BAGS FOR PROPER STORING OF FOODS IN CHEST FREEZER NOT GROCERY SHOPPING BAGS.

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

CLEAN SIDES OF HOT COOKING EQUIPMENTS AND PIPES TO REMOVE EXCESSIVE GREASE BUILD-UP,KITCHEN STORAGE SHELVINGS,HOOD/FILTERS REQUIRE A DETAIL CLEANING.

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

LIGHT BULB IN KITCHEN NEAR THE CHEST FREEZER MUST BE SHIELDED OR PROVIDE SHATTER-PROOF LIGHTING.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MENS TOILET ROOM MUST BE SELF CLOSING.

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

MUST REPAIR LOOSE COLD HANDLE AT EXPOSED HANDSINK IN KITCHEN,REMOVE DUSTS ACCUMULATIONS ON THE VENTILATION COVERS INSIDE THE TOILET ROOMS.

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

Must provide splash guard between exposed hand sink and prep sink in kitchen prep area.

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

Non food contact surfaces of cooler shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of ice machine not clean, need cleaning(detailed).

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

Floors in storage room under shelving not clean, need detailed cleaning(corners).

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

Exhaust canopy not clean, had excess grease build up, needs detailed cleaning.Exhaust vents in cooler not clean, need cleaning(detailed).

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. INSTRUCTED TO INSTALL WIRE SCREEN ON FAN WINDOW AT 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. COOKING HOOD,FILTERS FULL OF GREASE ,MUST CALL SERVICE FOR CLEANING; EXTERIOR PANEL OF ICE MACHINE UNCLEAN MUST CLEAN...

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. FLOOR UNDER ICE MACHINE UNCLEAN,MUST CLEAN AND MAINTAIN

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. WALLS ON COOKING AREA UNCLEAN,MUST CLEAN AND MAINTAIN

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

Foods in coolers not labeled or dated. Instructed to label and date all foods not in original containers.

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

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Utensils, exterior between equipment, storage shelves under prep tables not cleaned. Instructed to detail clean and sanitize.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

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

Ceiling tile damaged in prep area. Instructed to replace any damaged ceiling tile.

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

Ventilation not provided in men's toilet room. Instructed to install exhaust fan or have window open at all times.

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. INTERIOR OF 1 PREP COOLER UNCLEAN,MUST BE CLEAN AND MAINTAIN; FAN VENTS OF 2 DOOR COOLER UNCLEAN,MUST DETAIL CLEAN AND...