Kwei Lin Carry-out

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

OBSERVED CARD BOARD LINING SOME OF THE SHELVING UNITS AND STORED IN CORNER NEXT TO UP RIGHT COOLER. INSTRUCTED TO REMOVE AS A MEANS OF PREVENTING INSECT HARBORING.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED A BUILD UP OF DIRT, SPILLAGE AND FOOD DEBRIS INSIDE OF THE WALK IN COOLER. THE WALK IN FREEZER. THE UP RIGHT REACH IN REFRIGERATOR AND THE SMALL REACH IN COOLERS LOCATED ON THE HOT LINE SIDE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN ALL.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OVSERVED A BUILD UP OF DUST, DIRT, GREASE AND FOOD SPLATTER ON THE SIDES OF THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NON WORKING ICE MACHINE IN REAR FOOD SERVICE AREA. INSTRUCTED TO REPAIR OR REMOVE FROM FACILITY IF NOT GOING TO BE USED ANYMORE AS A MEANS OF PREVENTING PEST AND INSECT HARBORING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A BUILD UP OF DIRT AND FOOD DEBRIS ON THE FLOORS UNDER AND AROUND THE FACILITY. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED A BUILD UP OF DUST ON THE A/C HEATING VENTS THROUGHOUT THE FACILITY. INSTRUCTED TO CLEAN AND MAINTAIN.

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

2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. 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 RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

6-301.14 OBSERVED A HAND WASHING SIGN IS NEEDED INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

4-602.11(B-E) OBSERVED MINOR FOOD AND GREASE DEBRIS ON THE COOKING EQUIPMENT (WOK STATION). INSTRUCTED TO CLEAN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

5-501.17 OBSERVED A CLOSED RECEPTACLE IS NEEDED INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.13 OBSERVED FLOORS WITH MINOR ACCUMULATED DIRT, FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN UNDER AND AROUND ALL COOKING EQUIPMENT AND REFRIGERATION UNITS AND UNDER AND AROUND ALL SHELVING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.114 OBSERVED CLUTTER (OLD EQUIPMENT) AND UNNECESSARY ITEMS BEING STORED IN THE REAR. INSTRUCTED TO ORGANIZE, REMOVE UNNECESSARY CLUTTER AND ELEVATE ALL ITEMS AT LEAST 6 INCHES FROM THE GROUND.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 OBSERVED MALE FOOD HANDLER WITHOUT A FOOD HANDLERS CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

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 REQUIREMENT.

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

INSTRUCTED TO CLEAN THE CAN OPENER BLADE AND SLEEVE HOLDER AT THE PREP TABLE.

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

INSTRUCTED TO CLEAN VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT.

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

CLEAN CAN OPENER BLADE AT PREP TABLE. CLEAN INTERIOR BOTTOM OF FRYERS.

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

CLEAN VENTS IN HOODED SYSTEM ABOVE THE COOKING EQUIPMENT. CLEAN INTERIOR OF LIGHT SHIELDS IN PREP AREA. CLEAN VENT FAN IN THE WASHROOM ON THE CEILING TO REMOVE DUST OBSERVED ON THE FAN. CLEAN LOWER WALL AND PIPES BEHIND AND UNDER COOKING EQUIPMENT TO...

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

FOUND POTENTIALLY HAZARDOUS FOOD, COOKED EGG ROLLS AT IMPROPER TEMPERATURE OF 106.5F SITTING INSIDE A PAN ON TABLE IN FOOD PREP AREA,TOTAL WEIGHT 1LB,TOTAL COST $10.00 ,FOOD ITEM WAS DENATURED AND DESTROYED DURING INSPECTION,CRITICAL VIOLATION 7-38...

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

MUST CLEAN THE LIGHT SHIELD COVERS IN THE PREP AREA,OF DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA

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

OBSEVED A FOOD HANDLER NOT WEARING HAIR RESTRAINT IN FOOD PREP AREA,INSTRUCTED TO PROVIDE A HAIR RESTRAINT

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE AT PREP AREA

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

NOTED THE SHELVING ABOVE COUNTER TOP WHERE SMOOTIES ARE MADE IN POOR REPAIR NOTED CHIPPING AND PEELING PLY WOOD. MUST REPLACE AND MAINTAIN.

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

MUST CLEAN REAR DRY STORAGE SHELVING TO REMOVE SPILLS.

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

MUST CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS. ALSO CLEAN LIGHT SHIELDS IN THE SAME AREA.

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

OBSERVED FOOD STORED IN FREEZER IN GROCERY BAGS. MUST PROVIDE AND USE FOOD GRADE STORAGE BAGS OR CONTAINERS FOR FOR FOOD STORAGE.

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

NOTED SHELVING INSIDE WALK IN COOLER DIRTY. MUST CLEAN TO REMOVE FOOD SPILLS AND DEBRIS.

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

FLOORS DIRTY INSIDE THE WALK IN COOLER AND FREEZER, ALSO UNDERNEATH AND BEHIND COOKING EQUIPMENT. MUST CLEAN TO REMOVE SPILLS, GREASE AND DEBRIS.

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

NOTED A FEW STAINED CEILING TILES ABOVE PREP AREA. MUST REPLACE AND MAINTAIN.

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

MUST LABEL BULK FOOD CONTAINERS IN THE REAR OF PREMISES

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

CLEAN THE FLOORS BEHIND AND UNDERNEATH THE METAL SHELVINH UNITS IN REAR OF PREMISES

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

MUST CLEAN THE LIGHT SHIELD COVERS IN THE PREP AREA OF DUST BUILD-UP

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

REMOVE CLUTTER IN REAR OF PREMISES,TO PREVENT RODENT HARBORAGHE

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHEN NOT IN USE

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

POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURE IN PREP AREA SITTING ON TOP OF FOOD CONTAINERS INSIDE REFRIGERATED PREP TABLE. COOKED BEEF-70.5F, COOKED CHICKEN-72.2F, COOKED CHICKEN-70.5F. ALL COOKED FOODS MUST BE HELD AT 40 DEGREES OR BEL...

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

ALL COOKED AND PREPARED FOODS REMOVED FROM ORIGINAL CONTAINERS THAT IS HELD UNDER REFRIGERATION FOR MORE THAN 24 HOURS MUST BE DATED AND LABELED.

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

REMOVE ALL BOXES FROM SHELVES AND REFRAIN FROM USING BOXES TO DRAIN OIL FROM UNCOVERED FOODS.

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

CLEAN THE FOLLOWING: ALL STORAGE RACKS AND SHELVES IN REAR, CABINET INTERIORS OF DEEP FRYER, EXHAUST SYSTEM ABOVE COOKING EQUIPMENT, AND 3 COMPARTMENT SINK.

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

DETAIL CLEAN FLOORS UNDERNEATH COOKING EQUIPMENT, STORAGE RACKS AND SHELVES IN REAR AND IN WASHROOM UNDERNEATH STORED ARTICLES(DEBRIS, GREASE).

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

CLEAN LIGHT SHIELDS IN FOOD PREP AREA WHERE NEEDED.

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

MUST PROPERLY STORE CLEANING EQUIPMENT/MOP AFTER USE.

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.MUST DABEL DRY FOOD STORAGE CONTAINERS-SALT, MSG, SUGAR,ETC. ALSO COVER/WRAP/DATE EGG ROLLS INSIDE WALK IN FREEZER,COOLERS.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED OLD FOOD,DEBRIS IN HANDLES OF DRY FOOD...

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.OBSERVED THE FOLLOWING NOT CLEAN HOOD AND FILTER, INTERIOR OF FRONT COOLER, ALSO THE FRONT SMALL BOX FREEZER NEEDS TO BE...

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

OBSERVED THE FLOOR NOT CLEAN UNDER REAR STORAGE AREA INSTRUCTED TO CLEAN.

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. Use dustless cleaning methods.OBSERVED WALL VENTS AT HOOD NOT CLEAN DUSTY INSTRUCTED TO CLEAN AND REMOVE DUST. ALSO OBSERVED 2 WATER DAMAGED CEILING TILES INSTRUCTED TO REPLACE.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL COOKING EQUIPMENTS AND COOLERS. ALSO, CLEAN STORAGE RACKS AND CABINETS IN PREP AREA.

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

MUST CLEAN ALL FLOORS UNDER/AROUND HEAVY EQUIPMENTS, HOT WATER TANK AND IN ALL CORNERS IN PREP/STORAGE AREAS.

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

MUST DETAIL CLEAN WALLS AROUND HOT WATER TANK-REMOVE SPIDER WEBS WITH DEAD BUGS ON IT, ALL CEILING VENTS, REAR SCREEN DOOR WITH DEAD FLIES TRAPPED IN IT AND SEAL AROUND ALL PIPES/CONDUITS.

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

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE IN PREP AREA AND WHILE HANDLING FOOD.