LONG TUNG CHINESE KITCHEN.

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE(PRECOOKED & PREP).

OBSERVED 20 MICE DROPPINGS SCATTERED ON THE FLOOR UNDERNEATH THE PAPER GOOD STORAGE RACK AND 15 MICE DROPPINGS SCATTERED ON THE FLOOR UNDER DRY FOOD STORAGE SHELVING. NOTED 40 LIVE FLIES SCATTERED IN THE STORAGE AREAS AND INSIDE THE WASH ROOM ON THE WALLS AND BOXES. INSTRUCTED MANAGER TO REMOVE AND DETAIL CLEAN AFFECTED AREAS. ALSO CALL PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION CITATION ISSUED #7-38-020(A).

MUST DETAIL CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,WOK STATION & FAUCETS,PREP & REACH IN COOLERS,WALK IN COOLER SHELVING UNITS,EXTERIOR OF FOOD STORAGE CONTAINERS.MUST DEFROST CHEST FREEZER.

MUST CLEAN THE WASH ROOM FIXTURES.

MUST DETAIL CLEAN WALLS THROUGH OUT PREMISES ESPECIALLY WHERE FLIES ARE NOTED.

INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY CLUTTER THROUGH OUT REAR STORAGE AREAS AND WASHROOM TO PREVENT HARBORAGE. ALSO ELEVATE STOCK 6" OFF THE FLOOR AND AWAY FROM THE WALL FOR CLEANING AND MONITORING PURPOSES.

FLOORS NEED DETAIL CLEANING THROUGH OUT ESPECIALLY WHERE DROPPINGS WERE FOUND.

MUST CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.

PIC DOESN'T HAVE A FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(NO CITATION ISSUED)

OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN,RICE,GRAVY,EGG ROLLS,ETC).MUST BE ON SITE AT ALL TIMES .(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE

Violation Codes: 2-304.11 Inspector Comments: OBSERVED EMPLOYEES WEARING SOILED APRONS.MUST PROVIDE CLEAN ATTIRE.

Violation Codes: 3-304.14 Inspector Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

Violation Codes: 4-501.11 Inspector Comments: MUST REPAIR OR REPLACE DAMAGED LID ON CHEST FREEZER & WORN DOOR GASKET ON FRUIT PREP COOLER.MUST PROVIDE SINK STOPERS FOR 3- COMP SINK.MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES & SHELVING UNITS IN GLASS REACH IN COOLER.MUST REMOVE FOIL & CARDBOARD FROM PREP TABLES.

Violation Codes: 4-101.19 Inspector Comments: MUST PROVIDE SHELVING UNITS IN WALK IN FREEZER AND ELIMINATE CRATES FOR FOOD STORAGE.

Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,WOK STATION & FAUCETS,PREP & REACH IN COOLERS,WALK IN COOLER SHELVING UNITS,EXTERIOR OF FOOD STORAGE CONTAINERS.MUST DEFROST CHEST FREEZER.

Violation Codes: 5-501.17 Inspector Comments: MUST PROVIDE A GARBAGE CAN WITH LID IN UNISEX TOILET ROOM.

Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN EXCESSIVE GREASE BUILD UP FROM FLOOR UNDER WOK STATION & ALONG WALL BASES.

Violation Codes: 6-501.14 Inspector Comments: MUST CLEAN EXCESSIVE BUILD UP ON HOOD & FILTERS AT COOKING EQUIPMENT.

OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)

OBSERVED AN EXCESSIVE AMOUNT OF BLACK SLIMY BUILD UP ON INTERIOR PARTS OF ICE MACHINE AND DRIPPING ON TO ICE IN BIN.MUST REMOVE ICE.CLEAN AND SANITIZE MACHINE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

OBSERVED EVIDENCE OF APPX. 15 OR MORE LIVE SMALL FLIES ON BOXES AND SHELVING UNITS IN DISH WASHING AREA AND APPX. 30 OR MORE MICE DROPPINGS ON LOWER SHELVING UNITS AT SERVICE COUNTER AND IN TOILET ROOM ON TOP OF PRESSURE WASHER.MUST REMOVE DROPPINGS.CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/25/20.(PRIORITY FOUNDATION 7-38-020(A)

OBSERVED EMPLOYEES WEARING SOILED APRONS.MUST PROVIDE CLEAN ATTIRE.

MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

MUST REPAIR OR REPLACE DAMAGED LID ON CHEST FREEZER & WORN DOOR GASKET ON FRUIT PREP COOLER.MUST PROVIDE SINK STOPERS FOR 3- COMP SINK.MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES & SHELVING UNITS IN GLASS REACH IN COOLER.MUST REMOVE FOIL & CARDBOARD FROM PREP TABLES.

MUST PROVIDE SHELVING UNITS IN WALK IN FREEZER AND ELIMINATE CRATES FOR FOOD STORAGE.

OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)

MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,WOK STATION & FAUCETS,PREP & REACH IN COOLERS,WALK IN COOLER SHELVING UNITS,EXTERIOR OF FOOD STORAGE CONTAINERS.MUST DEFROST CHEST FREEZER.

MUST PROVIDE A GARBAGE CAN WITH LID IN UNISEX TOILET ROOM.

MUST CLEAN EXCESSIVE GREASE BUILD UP FROM FLOOR UNDER WOK STATION & ALONG WALL BASES.

MUST CLEAN EXCESSIVE BUILD UP ON HOOD & FILTERS AT COOKING EQUIPMENT.

OBSERVED THE SCREEN ON THE REAR EXIT DOOR RIPPED. INSTRUCTED TO REPAIR AND MAINTAIN

OBSERVED FLOORS IN THE PREP AREA WITH ACCUMULATION OF FOOD DEBRIS AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN

NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010.

NO VOMIT OR DIARRHEA CLEAN UP PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND NO CITATION ISSUED MAINTAIN. PRIORITY FOUNDATION #7-38-005

OBSERVED THE SCREEN ON THE REAR EXIT DOOR RIPPED. INSTRUCTED TO REPAIR AND MAINTAIN

NO WIPING CLOTHS IN SANITIZING SOLUTION ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN

OBSERVED FLOORS IN THE PREP AREA WITH ACCUMULATION OF FOOD DEBRIS AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN

CONTINUED NON COMPLIANCE FOR VIOLATION #47 OBSERVED ITEMS THROUGHOUT THE FACILITY SUCH AS CASES OF SODA, WATER, LARGE CONTAINERS OF SOY SAUCE AND COOKING OIL,ETC STORED ON THE FLOOR. ITEMS MUST BE ELEVATED AT LEAST 6 INCHES OFF THE FLOOR FOR CLEANING. INSTRUCTED TO PROVIDE SHELVING AND MAINTAIN AND VIOLATION #58 All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).CORE VIOLATIONS NOT CORRECTED IN THE SPECIFIED TIME FRAME ON THE INSPECTION REPORT ARE CLASSIFIED AS A PRIORITY FOUNDATION VIOLATION 7-42-090

NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED

NO VOMIT OR DIARRHEA PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED

OBSERVED HAND WASH SINK IN FRONT PREP AREA BEING USED TO WASH ITEMS FROM MAKING SMOOTHIES. A HAND WASHING SINK MAY NOT BE USED FOR PURPOSES OTHER THAN HAND WASHING. INSTRUCTED TO REMOVE ITEMS IN THE HAND SINK AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c) CITATION ISSUED

OBSERVED ICE MACHINE WITH PINK SLIMY SUBSTANCE. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN

VARIETY OF FOODS NOT PROPERLY LABELED (RAW ,FISH, CHICKEN, COOKED BEEF, ETC.) STORED INSIDE THE WALK IN COOLER. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE PROPERLY LABELED TO INDICATE THE DAY OR DATE IN WHICH THE FOOD SHALL BE DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

OBSERVED BULK CONTAINERS WITH SUGAR NOT COVERED OR LABELED. INSTRUCTED TO LABEL AND MAINTAIN

OBSERVED ITEMS(BARBECUE PORK) BEING STORED IN GROCERY BAGS. INSTRUCTED TO STORE FOOD ITEMS IN FOOD GRADE BAGS.

OBSERVED ITEMS THROUGHOUT THE FACILITY SUCH AS CASES OF SODA, WATER, LARGE CONTAINERS OF SOY SAUCE AND COOKING OIL,ETC STORED ON THE FLOOR. ITEMS MUST BE ELEVATED AT LEAST 6 INCHES OFF THE FLOOR FOR CLEANING. INSTRUCTED TO PROVIDE SHELVING AND MAINTAIN

OBSERVED FACILITY MAKING SMOOTHIES IN THE FRONT CUSTOMER AREA. INSTRUCTED TO INSTALL A PREP SINK FOR SMOOTHIE PREPARATION

OBSERVED UNNECESSARY ITEMS THROUGHOUT THE FACILITY. INSTRUCTED TO ORGANIZE, CLEAN AND MAINTAIN.

All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).

NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED

NO VOMIT OR DIARRHEA PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED

OBSERVED HAND WASH SINK IN FRONT PREP AREA BEING USED TO WASH ITEMS FROM MAKING SMOOTHIES. A HAND WASHING SINK MAY NOT BE USED FOR PURPOSES OTHER THAN HAND WASHING. INSTRUCTED TO REMOVE ITEMS IN THE HAND SINK AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c) CITATION ISSUED

VARIETY OF FOODS NOT PROPERLY LABELED (RAW ,FISH, CHICKEN, COOKED BEEF, ETC.) STORED INSIDE THE WALK IN AND FRONT COOLER. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE PROPERLY LABELED TO INDICATE THE DAY OR DATE IN WHICH THE FOOD SHALL BE DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

OBSERVED FROZEN CHICKEN BEING STORED IN PLASTIC GROCERY BAGS. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS.

OBSERVED ITEMS THROUGHOUT THE FACILITY SUCH AS CASES OF SODA, WATER, LARGE CONTAINERS OF SOY SAUCE AND COOKING OIL,ETC STORED ON THE FLOOR. ITEMS MUST BE ELEVATED AT LEAST 6 INCHES OFF THE FLOOR FOR CLEANING. INSTRUCTED TO PROVIDE SHELVING AND MAINTAIN

OBSERVED ACCUMULATION OF DIRT AND FOOD DEBRIS ON SHELVES THROUGHOUT THE FOOD PREP AND REAR DISH WASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN

OBSERVED TOILET ROOM IN REAR DISH WASHING AREA WITHOUT A SELF CLOSURE. INSTRUCTED TO PROVIDE AND MAINTAIN

OBSERVED UNNECESSARY ITEMS THROUGHOUT THE FACILITY. INSTRUCTED TO ORGANIZE, CLEAN AND MAINTAIN.

All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).

Observed no labels on potentially hazardous foods in walk in cooler and freezer. Observed must label all potentially hazardous foods with prep date. Must maintain same.

Observed boxes stored directly on the floor in the walk in freezer, and chemical stored directly on the floor of restroom. Must elevate all items at least 6 inches above the floor to allow for proper cleaning. Must maintain same.

Observed refrigeration without thermometers in a conspicuous spot. Must provide thermometers in all refrigeration units in a conspicuous spot.

Observed no labels on potentially hazardous foods in walk in cooler and freezer. Observed must label all potentially hazardous foods with prep date. Must maintain same.

Observed refrigeration without thermometers in a conspicuous spot. Observed food handler without stem thermometer. Must provide thermometers in all refrigeration units in a conspicuous spot. Must provide metal stem thermometer to properly test temperature of potentially hazardous foods.

Observed no city of Chicago certified food manager on site while potentially hazardous foods (chicken, beef, shrimp,etc.) are being prepped, cooked and served. Must have a city of Chicago certified food manager on site at all times while potentially hazardous foods are being prepped, cooked, and/or served. Observed no Chicago food sanitation certificate posted in facility. Must have city of Chicago food sanitation certification posted in plain view of customers at all times.

Observed previous minor violations not corrected from report # 2129618, dated 12/22/17. Must correct the following previously issued minor violations: #41 OLD VEHICLE TIRE, CLUTTER IN TOILET ROOM. INSTD REMOVE AND MAINTAIN AREA. #45 FOOD HANDLER REQUIREMENTS NOT MET. INSTD TO MEET REQUIREMENTS. Serious violation 7-42-090.

Observed no labels on potentially hazardous foods in walk in cooler and freezer. Observed must label all potentially hazardous foods with prep date. Must maintain same.

Observed refrigeration without thermometers in a conspicuous spot. Observed food handler without stem thermometer. Must provide thermometers in all refrigeration units in a conspicuous spot. Must provide metal stem thermometer to properly test temperature of potentially hazardous foods.

OLD VEHICLE TIRE, CLUTTER IN TOILET ROOM. INSTD REMOVE AND MAINTAIN AREA.

FOOD HANDLER REQUIREMENTS NOT MET. INSTD TO MEET REQUIREMENTS.

OVER 10 LIVE SMALL FLIES NOTED ON WALLS IN FRONT PREP AREA BY BLENDERS, IN REAR BY DRY STORAGE AREA AND ON WALLS IN TOILET ROOM. OVER 30 MICE DROPPINGS SCATTERED ON FLOOR UNDERNEATH DRY STORAGE SHELVES INBETWEEN WALK IN COOLER AND FREEZER, ALONG WALLBASE UNDER 3-COMPARTMENT SINK AND ON FLOOR IN CORNER UNDER SHELVES IN REAR STORAGE AREA INSTD TO ELIMINATE FLIES, MICE DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. CONTACT PEST CONTROL FOR SERVICE 7-38-020 SERIOUS.

DRY STORAGE CONTAINERS NOT PROPERY LABELED. INSTD TO LABEL IN ENGLISH.

KNIVES IMPROPERLY STORED INBETWEEN COOLERS AND PREP TABLES. INSTD TO STORE PROPERLY.

CARDBOARD LINING ON BOTTOM OF PREP TABLES. INSTD TO REMOVE LINING AND MAINTAIN SURFACE FREE OF RUST.

WOK STATION, INTERIOR OF RICE COOKER, ALL DRY STORAGE CONTAINERS, ALL PREP TABLES NEED DETAILED CLEANING, FREE OF DEBRIS/GREASE BUILD UP.

TOILET ROOM WALLS, DOOR AND LIGHTSWITCH COVER NOT CLEAN, DEBRIS. INSTD TO CLEAN AND MAINTAIN.

OLD VEHICLE TIRE, CLUTTER IN TOILET ROOM. INSTD REMOVE AND MAINTAIN AREA.

FOOD HANDLER REQUIREMENTS NOT MET. INSTD TO MEET REQUIREMENTS.

NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN COOKED TO ORDER FOOD, RICE(166.9F) AND GRAVY(167.2F) PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A

PAINT RUSTY SHELVES UNDERNEATH PREP TABLES.

CLEAN THE SIDES AND INTERIORS OF THE WOK STATIONS, THE REFRIGERATED PREP COOLER, THE REACH-IN COOLER IN THE FOOD PREP AREA, AND THE EXTERIORS OF THE BULK FOOD STORAGE CONTAINERS.

CLEAN FLOORS UNDER ALL COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

CLEAN THE STAINS FROM THE WALLS THROUGHOUT ALL ROOMS AND AREAS WHERE PRESENT. CLEAN DEBRIS AND STAINS FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT. CLEAN GREASE BUILD-UP FROM HOOD AND FILTERS ABOVE COOKING EQUIPMENT. CLEAN DIRT AND STAINS FROM ALL DOORS THROUGHOUT.

ELEVATE ALL STOCK OFF FLOOR IN PREP, WALK-IN COOLER, AND WALK-IN FREEZER AREAS.

ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.

STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.

EMPLOYEES THAT FALL UNDER THE CATEGORY OF FOOD HANDLER THAT ARE NOT CERTIFIED FOOD SERVICE MANAGERS MUST MEET IDPH REQUIREMENTS.

PAINT RUSTY SHELVES UNDERNEATH PREP TABLES.

CLEAN THE SIDES AND INTERIORS OF THE WOK STATIONS, THE REFRIGERATED PREP COOLER, THE REACH-IN COOLER IN THE FOOD PREP AREA, AND THE EXTERIORS OF THE BULK FOOD STORAGE CONTAINERS.

CLEAN THE STAINS FROM THE WALLS THROUGHOUT ALL ROOMS AND AREAS WHERE PRESENT. CLEAN DEBRIS AND STAINS FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT. CLEAN GREASE BUILD-UP FROM HOOD AND FILTERS ABOVE COOKING EQUIPMENT. CLEAN DIRT AND STAINS FROM ALL DOORS THROUGHOUT.

REPAIR LEAKY FAUCETS AT THE ONE COMPARTMENT SINK IN FRONT SMOOTHIE PREP AREA.

EMPLOYEES THAT FALL UNDER THE CATEGORY OF FOOD HANDLER THAT ARE NOT CERTIFIED FOOD SERVICE MANAGERS MUST MEET IDPH REQUIREMENTS.

THE FOLLOWING PREVIOUS SERIOUS VIOLATIONS NOTED 3-30-17 ON REPORT# 2009615 NOT CORRECTED: -19- OUTSIDE GARBAGE AND GREASE AREA STILL NOT PROPERLY MAINTAINED. GREASE STILL FOUND ON THE EXTERIORS OF THE GREASE RECEPTACLES INSIDE THE GARBAGE COALE AS WELL AS TRASH ON THE GROUND IN THE CORNERS AROUND THE GREASE DUMPSTER IN THE NORTHWEST CORNER AND AROUND THE TRASH CAN IN THE SOUTHEAST CORNER NEAR THE DOORS. THE DUMPSTER WITH THE MISSING LID HAS NOT BEEN REPAIRED OR REPLACED.ALL GREASE MUST BE CLEANED FROM THE EXTERIOR OF THE GREASE CONTAINER(S), ALL TRASH MUST BE CLEANED FROM THE GROUND, AND DUMPSTER WITHOUT A LID REPLACED. -22-NO CHEMICAL TEST KIT ON PREMISES TO VERIFY CHEMICAL CONCENTRATION OF SANITIZING SOLUTION DURING THE DISH WASHING PROCESS. NON COMPLIANT WITH EXISTING VIOLATIONS CRITICAL 7-42-090.

NO CERTIFIED MANAGER WITH A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED OR PROVIDED AT THE TIME OF THIS INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOODS(FRIED RICE, COOKED RICE, EGG ROLLS, BEEF, CHICKEN, GRAVY) WERE BEING PREPARED AND/OR SERVED. SERIOUS VIOLATION 7-38-012(A).

PAINT RUSTY SHELVES UNDERNEATH PREP TABLES.

CLEAN THE SIDES AND INTERIORS OF THE WOK STATIONS, THE REFRIGERATED PREP COOLER, THE REACH-IN COOLER IN THE FOOD PREP AREA, AND THE EXTERIORS OF THE BULK FOOD STORAGE CONTAINERS.

CLEAN THE FLOORS THROUGHOUT ALL AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DEBRIS, GREASE, DIRT).

CLEAN THE STAINS FROM THE WALLS THROUGHOUT ALL ROOMS AND AREAS WHERE PRESENT. CLEAN DEBRIS AND STAINS FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT. CLEAN GREASE BUILD-UP FROM HOOD AND FILTERS ABOVE COOKING EQUIPMENT. CLEAN DIRT AND STAINS FROM ALL DOORS THROUGHOUT.

REPAIR LEAKY FAUCETS AT THE ONE COMPARTMENT SINK IN FRONT SMOOTHIE PREP AREA.

ALL EMPLOYEES THAT FALL UNDER THE CATEGORY OF FOOD HANDLER THAT ARE NOT CERTIFIED FOOD SERVICE MANAGERS MUST MEET IDPH REQUIREMENTS.

REFRIGERATED PREP COOLER NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMPERATURE RECORDED AT 47.1F. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT AND HAVE IT SERVICED. CRITICAL VIOLATION 7-38-005(A).

COOKED CHICKEN FOUND SITTING OUT AT ROOM TEMPERATURE IN LARGE DEEP BUS PANS AT 95.1F,AND 92.2F. ALSO FOUND SHRIMP AT 51.1F IN REFRIGERATED PREP COOLER. ALL COOKED THAT ARE BEING COOLED, MUST BE PLACED IN SHALLOW CONTAINERS AND MUST BE COOLED WITHIN 6 HOURS(140 TO 70 IN 2 HOURS AND FROM 70 TO 40 IN 4 HOURS). THIS PROCESS MUST BE DOCUMENTED TO VERIFY THIS PROCEDURE IS BEING IMPLEMENTED.. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES WAS DISCARDED. CRITICAL VIOLATION 7-38-005(A).

OUTSIDE WASTE AND GREASE DUMPSTER AREA NOT PROPERLY MAINTAINED, THE GARBAGE DUMPSTER IS MISSING THE LIDS AND THE GREASE DUMPSTER HAS GREASE ON THE EXTERIOR OF THE TOP OF THE RECEPTACLE. MUST EITHER REQUEST LIDS BE ATTACHED TO THE GARBAGE RECEPTACLE OR REPLACE IT WITH A NEW CONTAINER,AND CLEAN THE EXTERIOR OF THE GREASE DUMPSTER. SERIOUS VIOLATION 7-38-020.

NO CERTIFIED MANAGER WITH A VALID CITY OF CHICAGO FOOD SERVICE CERTIFICATE POSTED OR PROVIDED AT THE TIME OF THIS INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND SERVED(EGGS ROLLS, SHRIMP FRIED RICE). SERIOUS VIOLATION 7-38-012(A).

NO CHEMICAL TEST KIT ON PREMISES TO VERIFY CHEMICAL CONCENTRATION OF SANITIZING SOLUTION DURING THE DISH WASHING PROCESS. SERIOUS VIOLATION 7-38-030

PAINT RUSTY SHELVES UNDERNEATH PREP TABLES.

CLEAN THE SIDES AND INTERIORS OF THE WOK STATIONS, THE REFRIGERATED PREP COOLER, THE REACH-IN COOLER IN THE FOOD PREP AREA, AND THE EXTERIORS OF THE BULK FOOD STORAGE CONTAINERS.

CLEAN THE FLOORS THROUGHOUT ALL AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DEBRIS, GREASE, DIRT).

CLEAN THE STAINS FROM THE WALLS THROUGHOUT ALL ROOMS AND AREAS WHERE PRESENT. CLEAN DEBRIS AND STAINS FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT. CLEAN GREASE BUILD-UP FROM HOOD AND FILTERS ABOVE COOKING EQUIPMENT. CLEAN DIRT AND STAINS FROM ALL DOORS THROUGHOUT.

REPAIR LEAKY FAUCETS AT THE ONE COMPARTMENT SINK IN FRONT SMOOTHIE PREP AREA.

ALL EMPLOYEES THAT FALL UNDER THE CATEGORY OF FOOD HANDLER THAT ARE NOT CERTIFIED FOOD SERVICE MANAGERS MUST MEET IDPH REQUIREMENTS.

NOTED 3 DOZEN RAW EGGS IN CARTON IN WALK-IN COOLER ON TOP SHELF WITH INTERNAL TEMPERATURES RANGING FROM 64.5-67 F. DEGREES. INSTRUCTED TO KEEP ALL COLD FOODS AT 40F OR LOWER. MANAGER VOLUNTARILY DISCARDED. APPROX. WT. 3 LBS AND VALUE $8.00. CRITICAL VIOLATION 7-38-005(A)ISSUED.

PREMISES UNABLE TO PROVIDE PROOF OF VALID CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATE. MUST PROVIDE. SERIOUS VIOLATION 7-38-012.

CLEAN/SANITIZE INTERIOR BOTTOM OF ALL REFRIGERATION UNITS OF FOOD DEBRIS AND MEAT JUICES.

CLEAN FLOORS ALONG WALLBASE AND AT CORNERS UNDER STORAGE RACKS BY WALK-IN FREEZER.

NOTED 3 DOZEN RAW EGGS IN CARTON ON PREP TABLE AT REAR WITH INTERNAL TEMPERATURE RANGING FROM 48.6F-59.3F. INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED EGGS. APPROX. WT. 3LBS AND VALVUE $8.00. CRITICAL VIOLATION 7-38-005(A).

OBSERVED EMPLOYEE IDENTIFIED AS A DELIVERY DRIVER ENTER PREMISES AND BEGIN TO FILL RICE CARTON FOR CUSTOMER CONSUMPTION WITHOUT WASHING HANDS. ALSO OBSERVED SEVERAL FOOD HANDLERS(HAND TO MOUTH) DRINKING OPENLY IN PREP AREA. INSTRUCTED ON PROPER HAND WASHING AND HYGIENIC PRACTICES. CRITICAL VIOLATION 7-38-010(A).

DETAIL CLEAN/SANITIZE ALL FOOD CONTACT SURFACES AND PREP TABLES OF ENCRUSTED FOOD DEBRIS AND SPILLS. MUST MAINTAIN AT ALL TIMES.

DETAIL CLEAN FLOORS THROUGHOUT. ALSO CLEAN SANITIZE FLOOR IN WALK-IN COOLER OF FOOD SPILLS AND MEAT JUICES.

REPLACE/REPAIR WATER DAMAGED CEILING TILES IN CUSTOMER DINING AREA.

REMOVE CLUTTER AT REAR AND IN WASHROOM, ORGANIZE AND MAINTAIN AT ALL TIMES.

OBSERVED FOODS NOT PROTECTED DURING STORAGE SUCH AS: COOKED FOODS (EGG ROLLS AND CHICKEN) IN THE WALK IN COOLER NOT COVERED AND RAW CHICKEN STORED OVER COOK CHICKEN IN THE REFRIGERATOR. INSTRUCTED MANAGER TO COVER ALL FOODS INSIDE THE WALK IN COOLER TO PREVENT CONTAMINATION. ALSO COOK FOODS SHOULD ALWAYS BE STORED ON THE TOP SHELVES AND RAW FOODS AT THE BOTTOM. CITATION ISSUE #7-38-005(A).

NOTED THE BULK STORAGE CONTAINERS AND THE SPICE CONTAINER VERY DIRTY. MUST DETAIL CLEAN.

FLOORS DIRTY AROUND COOKING EQUIPMENT AND IN THE DRY FOOD STORAGE AREA. MUST DETAIL CLEAN TO REMOVE SPILLS,GREASE AND DEBRIS.

NOTED THE FILTER AND HOOD ABOVE THE COOKING EQUIPMENT DIRTY. MUST CLEAN TO REMOVE GREASE,DUST AND DEBRIS.

MUST CLEAN BOTTOM STORAGE SHEVLING ACROSS FROM THE COOKING EQUIPMENT AND COUNTER TOPS TO REMOVE SPILLS AND DEBRIS.

FLOORS NEED CLEANING AROUND STORAGE RACK/SHELVING TO REMOVE SPILLS AND AROUND COOKING EQUIPMENT TO REMOVE GREASE.

MUST CLEAN THE WALL IN THE BACK AROUND THE 3 COMPARTMENT SINK TO REMOVE DEBRIS.

THE FOLLOWING NOT CLEAN THE HOOD,FILTERS, COOKING EQUIPMENT, EXTERIOR SHELVES, RACKS INSIDE WALK-IN COOLER, SIDES OF COOLERS, FREEZERS, EXTERIORS OF BULK FOOD STORAGE CONTAINERS AND SHELVING RACK NEXT TO WALK-IN FREEZER,INTERIORS AND EXTERIORS OF ALL OTHER COOLERS, PREP TABLES AND SHELVES, CABINET INTERIORS OF DEEP FRYERS. MUST CLEAN ALL.

CLEAN ALL THE FLOORS ALONG THE WALLS AND IN THE CORNERS AND UNDER THE HEAVY EQUIPMENT. CLEAN ALL THE BASEBOARDS (COVING) HAS SPLASHED ON DIRT AND FOOD DEBRIS. CLEAN FLOOR IN THE WI FREEZER.

CLEAN ALL THE WALLS BEHIND THE COOKING EQUIPMENT AND THROUGHOUT KITCHEN. MUST REMOVE THE ICE FROM INSIDE THE WALKIN FREEZER WALLS. CLEAN THE CEILING VENTS IN THE KITCHEN HAS DUST AND DIRT ON THEM.

FOUND CLUTTER AT REAR OF PREMISES THAT MUST BE REMOVED.BOXES,BAGS,ETC SO NO INSECT OR RODENT HARBORAGE.

REMOVE THE RUST AND PAINT THE SHELF AND LEGS UNDER ALL THE PREP TABLE LOCATED NEXT TO THE 3-COMPARTMENT SINK.

MUST CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT ALL THE COOKING EQUIPMENT, THE REACH IN COOLERS. DEFROST AND CLEAN THE REACHIN FREEZER THICK WITH ICE BUILDUP INSIDE THE UNIT.

MUST CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS SOME GREASE AND SPLASHED ON FOOD DEBRIS ON IT.

THE VENTS IN THE TOILET ROOM AND PREP AREA NOT CLEAN NOT CLEAN HAS DUST AND DIRT BUILDUP. AT THE 3-COMPARTMENT SINK THE RIGHT SIDE COLD WATER HANDLE SPRAYING WATER ALL OVER WHEN THE WATER IS ON. MUST REPAIR OR REPLACE IT.

CLEAN EXTERIOR SECTION OF ICE MACHINE IN FRONT AREA, CAN OPENER AND HOLSTER CONNECTED TO PREP TABLE NEXT TO 3 COMPARTMENT SINK, AND INTERIOR AND EXTERIOR OF REFRIGERATED PREP TABLE.

DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT

USE FOOD STORAGE BAGS INSTEAD OF PLASTIC GROCERY BAGS WHEN STORING VARIOUS FOODS IN FREEZERS.

PAINT RUSTY SHELF UNDERNEATH PREP TABLE BY 3 COMPARTMENT SINK.

CLEAN EXTERIORS OF BULK FOOD STORAGE CONTAINERS LOCATED ALONG SIDE OF WALK-IN FREEZER, EXTERIOR SECTION OF ICE MACHINE IN FRONT AREA, CAN OPENER AND HOLSTER CONNECTED TO PREP TABLE NEXT TO 3 COMPARTMENT SINK, AND INTERIOR AND EXTERIOR OF REFRIGERATED PREP TABLE WHERE VEGETABLES ARE STORED(ALSO INFORMED OWNNER THAT THIS UNIT WOULD HAVE TO BE SERVICED AND CAPABLE OF MAINTAINING AN INTERNAL AIR TEMPERATURE OF 40 DEGREES OR BELOW IN ORDER TO STORE POTENTIALLY HAZARDOUS FOODS INSIDE).

DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT

REPLACE WORN SCREEN IN REAR EXIT DOOR.

USE FOOD STORAGE BAGS INSTEAD OF PLASTIC GROCERY BAGS WHEN STORING VARIOUS FOODS IN FREEZERS.

PAINT RUSTY SHELF UNDERNEATH PREP TABLE BY 3 COMPARTMENT SINK.

CLEAN EXTERIORS OF BULK FOOD STORAGE CONTAINERS LOCATED ALONG SIDE OF WALK-IN FREEZER, EXTERIOR SECTION OF ICE MACHINE IN FRONT AREA, CAN OPENER AND HOLSTER CONNECTED TO PREP TABLE NEXT TO 3 COMPARTMENT SINK, AND INTERIOR AND EXTERIOR OF REFRIGERATED PREP TABLE WHERE VEGETABLES ARE STORED(ALSO INFORMED OWNNER THAT THIS UNIT WOULD HAVE TO BE SERVICED AND CAPABLE OF MAINTAINING AN INTERNAL AIR TEMPERATURE OF 40 DEGREES OR BELOW IN ORDER TO STORE POTENTIALLY HAZARDOUS FOODS INSIDE).

DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT

REPLACE WORN SCREEN IN REAR EXIT DOOR.

REFRIGERATED PREP TABLE NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMPERATURE RECORDED AT 60F. INSTRUCTED TO REMOVE ALL PRODUCT AT IMPROPER TEMPERATURE. UNIT ALSO TAGGED HELD FOR INSPECTION, CANNOT BE USED TO STORE ANY POTENTIALLY HAZARDOUS FOODS UNTIL IT HAS BEEN REPAIRED AND RE-INSPECTED BY THE CDPH. CITATION ISSUED-CRITICAL 7-38-005(A).

SHRIMP-57F, ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES OR BELOW. CITATION ISSUED-CRITICAL 7-38-005(A).

USE FOOD STORAGE BAGS INSTEAD OF PLASTIC GROCERY BAGS WHEN STORING VARIOUS FOODS IN FREEZERS.

PAINT RUSTY SHELF UNDERNEATH PREP TABLE BY 3 COMPARTMENT SINK.

CLEAN EXTERIORS OF BULK FOOD STORAGE CONTAINERS LOCATED ALONG SIDE OF WALK-IN FREEZER, EXTERIOR SECTION OF ICE MACHINE IN FRONT AREA, CAN OPENER AND HOLSTER CONNECTED TO PREP TABLE NEXT TO 3 COMPARTMENT SINK, AND INTERIOR AND EXTERIOR OF REFRIGERATED PREP TABLE WHERE VEGETABLES ARE STORED(ALSO INFORMED OWNNER THAT THIS UNIT WOULD HAVE TO BE SERVICED AND CAPABLE OF MAINTAINING AN INTERNAL AIR TEMPERATURE OF 40 DEGREES OR BELOW IN ORDER TO STORE POTENTIALLY HAZARDOUS FOODS INSIDE).

DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT

REPLACE WORN SCREEN IN REAR EXIT DOOR.

USE FOOD STORAGE BAGS INSTEAD OF PLASTIC GROCERY BAGS WHEN STORING VARIOUS FOODS IN FREEZERS.

PAINT RUSTY SHELF UNDERNEATH PREP TABLE BY 3 COMPARTMENT SINK.

CLEAN EXTERIORS OF BULK FOOD STORAGE CONTAINERS LOCATED ALONG SIDE OF WALK-IN FREEZER, EXTERIOR SECTION OF ICE MACHINE IN FRONT AREA, CAN OPENER AND HOLSTER CONNECTED TO PREP TABLE NEXT TO 3 COMPARTMENT SINK, AND INTERIOR AND EXTERIOR OF REFRIGERATED PREP TABLE WHERE VEGETABLES ARE STORED(ALSO INFORMED OWNNER THAT THIS UNIT WOULD HAVE TO BE SERVICED AND CAPABLE OF MAINTAINING AN INTERNAL AIR TEMPERATURE OF 40 DEGREES OR BELOW IN ORDER TO STORE POTENTIALLY HAZARDOUS FOODS INSIDE).

DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

REPLACE WORN SCREEN IN REAR EXIT DOOR.

THE FOLLOWING PRODUCTS FOUND SITTING OUT AT ROOM TEMPERATURE:EGGS-51.5F, CHICKEN-52.4F, CHICKEN-51.4F-ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 DEGREES OR ABOVE OR AT 40 DEGREES OR BELOW. ALL PRODUCT FOUND ALL IMPROPER TEMPERATURES VOLUNTARILY DISCARDED. CITATION ISSUED-CRITICAL 7-38-005(A).

ALL COOKED FOODS STORED IN COOLERS( MUST USE SHALLOW CONTAINERS) BEING COOLED MUST BE PROPERLY LABELED WITH TIMES & TEMPERATURE READINGS TO AID IN COOLING PRODUCT WITHIN 6 HOUR TIME FRAME(140-70 DEGREES IN 2 HOURS AND 70-40 DEGREES WITHIN 4 HOURS).

PAINT RUSTY SHELF UNDERNEATH PREP TABLE IN REAR BY 3 COMP. SINK.

CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF ICE MACHINE, SHELVES & RACKS INSIDE WALK-IN COOLER, SIDES OF COOLERS & FREEZERS, EXTERIORS OF BULK FOOD STORAGE CONTAINERS AND SHELVING RACK NEXT TO WALK-IN FREEZER,INTERIORS AND EXTERIORS OF ALL OTHER COOLERS, PREP TABLES AND SHELVES, CABINET INTERIORS OF DEEP FRYERS, SINKS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.

DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

CLEAN WALLS THROUGHOUT WHERE NOT CLEAN. REPLACE STAINED CEILING TILES IN DINING AREA.

ELIMINATE CLUTTER IN WASHROOM.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.NEED TO CLEAN AND SANITIZE #10 CAN OPENER, EXTERIOR OF BULK CONTAINERS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.NEED TO REMOVE EXCESSIVE ICE FROM WALK-IN FREEZER FLOOR.

The walls and ceilings shall be in good repair and easily cleaned.NEED TO CLEAN EXTERIOR WALL OF THE WALK-IN COOLER( AT BULK STORAGE). REPLACE WATER DAMAGED CEILING TILES FRONT, CLEAN DUSTY CEILING VENTS.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.NEED TO CLEAN ALL LIGHT SHIELDS.

Soiled and clean linens, coats, and aprons shall be properly stored.NEED TO PROPERLY STORE WIPING CLOTHES OFF TABLES AND STORE IN CLEAN CONTAINER WITH 100PPM CHLORINE SANITIZER.

FOUND FLOORS NOT CLEAN AT REAR OF PREMISES.

FOUND CLUTTER AT REAR OF PREMISE THAT MUST BE REMOVED.(BOXES,ETC,)

FOUND BULK FOOD NOT PROPERLY LABELED.(FLOUR,SUGAR ETC.)

FOUND SHELVING UNITS NOT WIPED DOWN BY 3COMPARTMENT SINK AT REAR OF PREMISES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FOUND FLOORS NOT CLEAN INSIDE WALK IN COOLER AND FREEZER.

CEILING EXHAUST/VENTS GRID NOT CLEAN.

FOUND WASH CLOTHS NOT PROPERLY STORED ON SHELVING UNITS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOOR UNDER THE COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO CLEAN SAME. CLEAN THE FLOOR DRAINS SO NO INSECT HARBORAGE.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. THE VENTS IN THE TOILET ROOM AND PREP AREA NOT CLEAN NOT CLEAN HAS DUST AND DIRT BUILDUP. INSTRUCTED TO CLEAN SAME.

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. SOME OF COOLERS HAVE NO THERMOMETERS. INSTRUCTED TO PROVIDE SAME.