Korean Seoul Food

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

THE KITCHEN SURFACES ARE FULL OF FOOD AND GREASE BUILDUP, WASH, RINSE AND SANITIZE ALL KITCHEN SURFACES FROM TOP TO BOTTOM.

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

THE KITCHEN EQUIPMENT IS FULL OF FOOD AND GREASE BUILDUP, WASH, RINSE AND SANITIZE ALL KITCHEN EQUIPMENT FROM TOP TO BOTTOM.

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

SOME COMPLIANCE FOUND, CONTINUE TO CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. THE STEAMTABLE DRAINED OUT WATER AND FOOD ALL OVER THE FLOOR...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. THE UNCOVERED AND COVERED FOOD IN THE WALK IN COOLER IS STORED ON AND UNDER MOLDY SHELVING AND THE FLOOR IN SAID COOLER I...

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

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. The previous minor violations were originally documented on 10/06/10, and include: (3...

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. THE KITCHEN SURFACES ARE FULL OF FOOD AND GREASE BUILDUP, WASH, RINSE AND SANITIZE ALL KITCHEN SURFACES FROM TOP TO B...

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 KITCHEN EQUIPMENT IS FULL OF FOOD AND GREASE BUILDUP, WASH, RINSE AND SANITIZE ALL KITCHEN EQUIPMENT FROM TOP TO...

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. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Store wiping cloths in sanitizing solution in between use.

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

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NOTED WATER LEAKING PROFUSELY FROM UNDER THE MOTOR OF DISHMACHIN...

TOXIC ITEMS PROPERLY STORED, LABELED AND USED

Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. FOUND 2-CANS OF OVEN CLEANER UNDER FRONT PREP TABLE; CONTAINERS OF DISHSOAP...

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 A SPLASH GUARD ON BOTH SIDES OF FRONT PREP AREA HANDSINK; CUTTING BOARDS WITH DEEP/DARK GROOVES MUST SMOOTH...

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. FOLLOWING NEED DETAILED CLEANING: EXTETIOR & INTERIOR OF ALL COOKING & COLD HOLDING UNITS THRUOUT PREMISES, INTERIOR FL...

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. FLOORS TRUOUT PREMISES (UNDER, BEHIND, AROUND ALL EQUIPMENT PREP TABLES, SINKS) & DRAINS MUST BE FREE OF GRIME/ORGANIC MATTER/DEBRIS/DIRT. M...

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. ALL WATER-STAINED CEILING TILES IN REAR KITCHEN MUST BE REPLACED; WALLS WITH FOOD STAINS; FILTERS AT HOOD WITH HEAVY GREASE/DUST BUILD-UP MUST KEPT BE CLEAN.

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. ANY CLUTTER/UNNECESSARY ARTICLES UNDER PREP TABLES &...