Jue Wei Ya Ba Wang Inc.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-205.15 OBSERVED THREE COMPARTMENT SINK FAUCET LEAKING.INSTRUCTED TO REPAIR LEAKING. INSTRUCTED TO REPAIR FAUCET.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED PEST ACTIVITY WITH APPROX. 5 LIVE ROACHES UNDER THREE COMPARTMENT SINK NOTED DURING INSPECTION. ADVISED TO CONSULT PEST CONTROL AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY PRIOR TO RE-INSPECTION. PRIORITY FOUNDATION...

PERSONAL CLEANLINESS

OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN.

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

OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER. INSTRUCTED TO REPLACE.

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

OBSERVED FROZEN FOOD ITEMS STORED IN PLASTIC STORAGE TOTES IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.

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

OBSERVED ALUMINIUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT. INSTRUCTED TO REMOVE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED THREE COMPARTMENT SINK FAUCET LEAKING.INSTRUCTED TO REPAIR LEAKING. INSTRUCTED TO REPAIR FAUCET.

ALLERGEN TRAINING AS REQUIRED

OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HAND WASHING SIGN IS NEEDED AT THE HAND WASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

PERSONAL CLEANLINESS

EMPLOYEES/FOOD HANDLERS NOT WEARING A HAIR RESTRAINT WHEN IN THE FOOD PREP AREA. INSTRUCTED THAT ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING FOODS.

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

KNIVES STORED ON THE SIDE OF THE 3-COMPARTMENT SINK. INSTRUCTED TO PROPERLY STORE KNIVES IN A KNIFE RACK, IN A DRAWER OR CLEAN BIN. MAINTAIN SAME.

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

THE CUTTING BOARD HAS DARK STAINS AND DEEP GROOVES. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS TO OBTAIN AND MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

THE EXTERIOR OF THE COOLERS/COOKING EQUIPMENT SIDES AND LOWER SURFACES OF THE STORAGE RACKS, SHELVES AND PREP TABLES WITH FOOD, DIRT AND DEBRIS BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

WALLS AROUND THE SINKS AND STORAGE RACKS WITH FOOD, STAINS, DIRT AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. FLOORS IN THE CORNERS, UNDER/AROUND THE SINKS, STORAGE RACKS, COOLING/COOKING EQUIPMENT WITH A THICK BUILD UP OF FOOD, OLD D...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

THE VENTILATION PANELS ABOVE THE COOKING EQUIPMENT WITH GREASE AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN VENTILATION PANELS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HAND WASHING SIGN IS NEEDED AT THE HAND WASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED RODENT DROPPINGS ON THE PREMISES. 80 RAT DROPPINGS IN THE FRONT/REAR IN THE HALLWAY UNDER/AROUND THE COOLERS, COOKING EQUIPMENT, SINKS AND STORAGE RACKS. INSTRUCTED PIC TO REMOVE DROPPINGS, CLEAN/SANITIZE THE AFFECTED AREAS AND RECOMMENDED C...

PERSONAL CLEANLINESS

EMPLOYEES/FOOD HANDLERS NOT WEARING A HAIR RESTRAINT WHEN IN THE FOOD PREP AREA. INSTRUCTED THAT ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING FOODS.

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

KNIVES STORED ON THE SIDE OF THE 3-COMPARTMENT SINK. INSTRUCTED TO PROPERLY STORE KNIVES IN A KNIFE RACK, IN A DRAWER OR CLEAN BIN. MAINTAIN SAME.

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

OBSERVED TCS FOODS STORED INSIDE THE FREEZERS IN GROCERY BAGS. INSTRUCTED TO STORE IN FOOD GRADE BAGS. MAINTAIN SAME.

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

THE CUTTING BOARD HAS DARK STAINS AND DEEP GROOVES. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS TO OBTAIN AND MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

THE EXTERIOR OF THE COOLERS/COOKING EQUIPMENT SIDES AND LOWER SURFACES OF THE STORAGE RACKS, SHELVES AND PREP TABLES WITH FOOD, DIRT AND DEBRIS BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

WALLS AROUND THE SINKS AND STORAGE RACKS WITH FOOD, STAINS, DIRT AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. FLOORS IN THE CORNERS, UNDER/AROUND THE SINKS, STORAGE RACKS, COOLING/COOKING EQUIPMENT WITH A THICK BUILD UP OF FOOD, OLD D...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

THE VENTILATION PANELS ABOVE THE COOKING EQUIPMENT WITH GREASE AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN VENTILATION PANELS.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEA CLEAN UP KIT ON PREMISES AT TIME OF INSPECTION AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION CITATION ISSUED 7-38-005

PROPER COLD HOLDING TEMPERATURES

FOUND SEVERAL FOOD ITEMS IN AN UNREFRIGERATED UNIT ON THE FRONT COUNTER AT IMPROPER TEMPERATURES. APPROXIMATELY 12 LBS OF COOKED MEAT AND VEGETABLES HAD TEMPS RANGING FROM 53F, 56F AND 60F. INSTRUCTED TO REMOVE IMMEDIATELY AND DISCARD ITEMS. VALUE...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

A NON REFRIGERATED UNIT WAS BEING USED TO STORE COLD COOKED FOODS ON THE FRONT COUNTER. UNIT HAD 16 OZ BOTTLES OF ICE IN THE BOTTOM TO KEEP ITEMS COLD. INSTRUCTED THAT PROPER REFRIGERATION MUST BE USED TO MAINTAIN COLD FOOD TEMPERATURES. PRIORITY ...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

FOUND NO CHEMICAL TEST STRIPS ON PREMISES AS REQUIRED; INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. CHEMICAL TEST STRIPS NEEDED TO TEST THE STRENGTH OF THE SANITIZER WHEN WASH RINSE AND SANITIZING. PRIORITY FOUNDATION VIOLATION 7-38-005 ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

THE FOLLOWING MUST BE CLEANED AND MAINTAINED: THE EXTERIOR SURFACES OF COOKING EQUIPMENT (WOK, BURNERS, FRYERS), REFRIGERATION UNITS, POTS AND PANS, PREP TABLE. MUST CLEAN TO REMOVE BUILD UP FROM SPLATTER AND OTHER RESIDUE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN FLOORS AND WALLS AROUND UNDER AND BEHIND ALL EQUIPMENT IN THE KITCHEN.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM MARCH 30, 2023 AS REQUIRED: INSTRUCTED THAT ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING FOODS. FOUND FOODS STORED IN FREEZER IN GROCERY BAGS; INSTRUCTED TO USE FOOD GRA...

PERSONAL CLEANLINESS

INSTRUCTED THAT ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING FOODS.

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

FOUND FOODS STORED IN FREEZER IN GROCERY BAGS; INSTRUCTED TO USE FOOD GRADE BAGS ONLY TO STORE FOODS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN FLOORS AND WALLS AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLER ON DUTY HAD NO FOOD HANDLER CERTIFICATE; INSTRUCTED TO OBTAIN A FOOD HANDLER CERTIFICATE AS REQUIRED.

ALLERGEN TRAINING AS REQUIRED

THE CITY OF CHICAGO FOOD SERVICE MANAGER HAD NO FOOD ALLERGEN CERTIFICATE AS REQUIRED; INSTRUCTED TO OBTAIN A FOOD ALLERGEN CERTIFICATE.

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

2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON-SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

6-301.14 OBSERVED HAND WASHING SIGN IS NEEDED AT THE HAND WASHING SINK. INSTRUCTED TO PROVIDE.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

4-602.11(B-E) OBSERVED A CUTTING BOARD STAINED WITH DARK GROOVES. INSTRUCTED TO REPLACE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12 OBSERVED NO LABELS ON THE DRY STORAGE CONTAINERS LOCATED IN THE REAR DRY STORAGE AREA. INSTRUCTED TO PROVIDE.

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

4-502.13 OBSERVED FOODS BEING STORED IN GROCERY BAGS INSIDE OF THE FREEZERS. INSTRUCTED TO ONLY STORE FOODS IN FOOD-GRADE BAGS OR FOOD-GRADE CONTAINERS.

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

4-202.16 OBSERVED GASKETS IN POOR REPAIR IN THE REFRIGERATOR. INSTRUCTED TO REPLACE AND MAKE SURFACE SMOOTH AND EASILY CLEANABLE.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

4-603.15 OBSERVED WOK TOO LARGE TO BE WASHED RINSED AND SANITIZED IN THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE LARGE WOK OR PROVIDED A LARGER 3 COMPARTMENT SINK OR PROVIDE A WRITTEN PROCEDURE FOR WASHING RINSING AND SANITIZING LARGE EQUIPMENT.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-601.11(C) OBSERVED ACCUMULATED GREASE DEBRIS IN BETWEEN ALL COOKING EQUIPMENT. INSTRUCTED TO CLEAN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS UNDER AND BEHIND THE COOKING EQUIPMENT AND REFRIGERATION AND FREEZER UNITS. INSTRUCTED TO CLEAN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.114 OBSERVED EXCESSIVE CLUTTER, ITEMS STORED DIRECTLY ON THE GROUND, AND UNNECESSARY ITEMS IN THE REAR DRY STORAGE AREA. INSTRUCTED TO REMOVE CLUTTER, ORGANIZE DRY STORAGE AREAS, AND ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND.

ALLERGEN TRAINING AS REQUIRED

2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.

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

NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES....

PROPER DATE MARKING AND DISPOSITION

FOUND NO DATE MARKINGS ON READY TO EAT (RTE TCS) FOODS IN REFRIGERATION UNITS; MUST PROVIDE DATE MARKINGS. INSTRUCTED THE PIC THAT ALL RTE TCS FOODS HELD FOR MORE THAN 24 HOURS MUST BE DATE MARKED WITH THE DATE THE FOOD WILL BE SOLD, DISCARDED OR CO...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED THE PIC TO CLEAN SURFACE AREAS AROUND THE WOKS AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

THE FLOORS UNDER THE COOKING EQUIPMENT NEED CLEANING; CLEAN AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

INSTRUCTED THE PIC THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

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

ALL FOOD STORED IN REACH IN COOLERS AND ON SHELVES AT ROOM TEMPERATURE. MUST BE LABELED AND DATED. CORRECT AND MAINTAIN.

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

NEW CUTTING BOARDS NEEDED. CUTTING BOARDS ARE WORN, DISCOLORED WITH DEEP CUTS. MUST CORRECT AND MAINTAIN.

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

NEW CUTTING BOARDS NEEDED. CUTTING BOARDS ARE WORN, DISCOLORED WITH DEEP CUTS. MUST CORRECT AND MAINTAIN.

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

3 COMPARTMENT SINK ON SITE IS NOT LARGE ENOUGH TO SUBMERGE THE LARGEST PIECE OF EQUIPMENT. MUST INSTALL LARGE 3 COMPARTMENT SINK OR REMOVE LARGE UTENSILS IE... LARGE SOUP POTS. CORRECT AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

MUST HAVE FOOOD HANDER CERTIFICATES FOR ANY EMPLOYEE ON SITE. CORRECT AND MAINTAIN.

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

FOUND LARGE POT OF SOUP ON STOVE TOP AT IMPROPER TEMPERATURE 79.4 DEGREES. SOUP POT WAS SITTING ON STOVE TOP WITH NO FLAME UNDER POT. MANAGER STATED HE WAS GOING TO WARM SOUP. SOUP WAS DISCARDED AT THIS TIME. INSTRUCTED MANAGER TO BREAK DOWN INTO SMA...

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

FOUND EVIDENCE OF RODENT ACTIVITY AND A LIVE ROACH AT PREMISES PREP AND STORAGE AREAS. OBSERVEED 20 RAT DROPPINGS IN STORAGE AREA AND 1 LIVE ROACH IN PREP AREA UNDER 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO CONTACT PEST CONTROL FOR SERVICE. SERIOUS...

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

ALL FOOD STORED IN REACH IN COOLERS AND ON SHELVES AT ROOM TEMPERATURE. MUST BE LABELED AND DATED. CORRECT AND MAINTAIN.

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

NEW CUTTING BOARDS NEEDED. CUTTING BOARDS ARE WORN, DISCOLORED WITH DEEP CUTS. MUST CORRECT AND MAINTAIN.

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

ALL COOKING EQUIPMENT MUST BE DETAILED CLEANED TO REMOVE BAKED ON BUILT UP FOOD DEBRIS. ALL EQUIPMENT IN NEED OF DETAIL CLEANING. CORRECT AND MAINTAIN.

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

FLOORS THROUGHOUT IN NEED OF DETIAL CLEANING TO REMOVE LARGE AMOUNTS OF FOOD BUILD UNDER AND AROUND ALL EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

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

3 COMPARTMENT SINK ON SITE IS NOT LARGE ENOUGH TO SUBMERGE THE LARGEST PIECE OF EQUIPMENT. MUST INSTALL LARGE 3 COMPARTMENT SINK OR REMOVE LARGE UTENSILS IE... LARGE SOUP POTS. CORRECT AND MAINTAIN.

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

ALL UNNECESSARY CLUTTER MUST BE REMOVED AND OR ORGANIZED. CORRECT AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

MUST HAVE FOOOD HANDER CERTIFICATES FOR ANY EMPLOYEE ON SITE. CORRECT AND MAINTAIN.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

OBSERVED NO PAPER TOWELS AT FRONT EXPOSED HANDWASH SINK IN PREP AREA. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.

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

C.LEAN INTERIOR BOTTOM OF ALL REFRIGERATION UNITS OF FOOD DEBRIS

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

CLEAN FLOOR AROUND COOKING EQUIPMENT AND UNDER/AROUND 3-COMPARTMENT SINK.

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

OBSERVED LEAK UNDER 3-COMP SINK. MUST REPAIR.

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

OBSERVED FOOD HANDLER WITHOUT PROPER HAIR RESTRAINT IN PREP AREA.MUST PROVIDE.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

MUST PROVIDE CHEMICAL TEST STRIPS FOR THE THREE COMP SINK TO TEST THE STENGTH OF THE SANITIZER WHEN WASH RINSE AND SANITIZING.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

NO THREE COMP SINK INSIDE OF UNIT AS REQUIRED FOR WASH RINSE AND SANITIZING. MUST INSTALL WITH A GREASE RECEPTOR ATTACHED AND A DRAIN BOARD. MUST ALSO HAVE THREE WORKING DRAIN STOPPERS.