AUG 17
2018
PASS W/ CONDITIONS
7 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
LUCKS FOOD.
BEAT. 18/100
1109-1111 W ARGYLE ST · UPTOWN, CHICAGO
Last inspected August 17, 2018 · passed with conditions
Failed 5 of 14 inspections. 20 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
14
5 passed · 4 w/ conditions · 5 failed
VIOLATIONS
93
includes 20 critical
RECORDS COVER
7 YEARS
since Sep 2010
INSPECTION HISTORY
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
2-102.14(A) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE GUIDELINES. INSTRUCTED TO HAVE ONE.
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
2-501.11 MANAGEMENT UNABLE TO PROVIDE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO HAVE ONE IN PLACE.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
4-102.11(A)(1)(2) NOTED ASSORTED FOOD ITEMS INSIDE WALK IN COOLER, FREEZER AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS. INSTRUCTED TO REMOVE AND PROVIDE A FOOD GRADE CONTAINER WITH TIGHT FITTING LID
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
4-202.16 NOTED CARDBOARD BOXES USED TO LINE SHELVES THROUGHOUT THE DRY STORAGE AREA ON FIRST AND SECOND FLOOR. INSTRUCTED TO REMOVE, CLEAN MAINTAIN TO PREVENT HIDING PLACES FOR PEST.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
6-501.114 NOTED HEAVY CLUTTER THROUGHOUT PREMISE. INSTRUCTED TO DETAIL CLEAN, REMOVE ALL UNUSED EQUIPMENT, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST. MUST ALSO PROVIDE INSPECTION AILES ESPECIALLY AT THE REAR AND SECOND FLOOR FOR PEST MONITORING. MUST UPGRADE HOUSEKEEPING. -
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
6-201.11 INSTRUCTED TO DETAIL CLEAN FLOORS THROUGHOUT PREMISE ESPECIALLY AT THE FOLLOWING AREAS:- -CRACKS AND UNEVEN FLOORS AT THE REAR PREP AREA WITH DIRT -FLOOR UNDERNEATH PALLETS AT THE REAR AND SECOND FLOOR FOOD AND DRY STORAGE AREAS. - INSIDE THE WALK IN COOLER AND DIRT AND FOOD DEBRIS. MUST UPGRADE HOUSEKEEPING
ALLERGEN TRAINING AS REQUIRED
PA 100-0367 NOTED CERTIFIED FOOD MANAGER ON SITE WITH NO ALLERGEN CERTIFICATION OR PROOF OF. INSTRUCTED TO REGISTER AND HAVE ONE UPON NEXT ROUTINE INSPECTION.
AUG 82018FAILED13 violations4 CRITICALDETAILS
AUG 8
2018
FAILED
13 violations4 CRITICALDETAILS
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE GUIDELINES. INSTRUCTED TO HAVE ONE. PRIORITY FOUNDATION. NO CITATION ISSUED TODAY.
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
MANAGEMENT UNABLE TO PROVIDE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO HAVE ONE IN PLACE. PRIORITY FOUNDATION. NO CITATION ISSUED TODAY.
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
NOTED EMPLOYEE WHILE WEARING GLOVES WENT FROM THE FRONT PREP AREA TO THE KITCHEN OPENED THE REFRIGERATION UNITS, THEN WENT BACK TO THE FRONT PREP, SERVED CUSTOMERS FOOD WITH THE SAME GLOVES AND THEN TO THE CASH REGISTER TO COLLECT MONEY AND HAND OUT CHANGE. ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. EMPLOYEE AT THE SAME TIME WITH GLOVES ON FOLDED ARMS AND WIPED THE ARMS WITH HANDS ALL WITHOUT WASHING HANDS AND/OR CHANGING GLOVES AND CONTINUES TO SERVE CUSTOMERS. DISCUSSED WITH MANAGEMENT THE NO BARE HAND POLICY WITH READY TO EAT FOODS. MUST USE GLOVES, TONGS, SPOONS ETC AND MUST ALSO WASH HANDS WHEN CHANGING GLOVES OR MOVING FROM ONE PREP AREA TO ANOTHER. PRIORITY VIOLATION #7-38-010
PROPER COLD HOLDING TEMPERATURES
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TIME FOR TEMPERATURE CONTROL FOR SAFETY FOODS TO BE IMPROPER:-NOODLES 61.9F/76.4F (FRONT COUNTER AND KITCHEN), EGGS 58.4F, PORK 45.3F, SHRIMP 45.9F,BEANS BUNT 86.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 14 LBS OF PRODUCTS WORTH $21.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
NOTED ESTABLISHMENT OFFERING FOR SALE CUPS OF SOYBEAN PRODUCT WITH NO LABELS AND WARNING TO CONSUMERS. INSTRUCTED TO PROPERLY LABEL INDIVIDUAL CUPS WITH PRODUCTS USED AND A WARNING NOTICE.
INSECTS, RODENTS, & ANIMALS NOT PRESENT
NOTED OVER 20 FLYING INSECTS OF WALLS, CEILING AND EQUIPMENT THROUGHOUT THE PREP AREAS. ALSO NOTED OVER 10 RAT DROPPING ON THE SECOND FLOOR FOOD STORAGE/DRY STORAGE. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. PRIORITY FOUNDATION VIOLATION #7-38-020(A)
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
NOTED HEAVY GREASE ENCRUSTED ON COOKING EQUIPMENT, DIRT CAKED DOUGH AND DIRT ON UNUSED EQUIPMENT (MIXERS,DOUGH ROLLERS, INSIDE REFRIGERATION UNITS ETC). INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AND/OR REMOVE EQUIPMENT.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
NOTED ASSORTED FOOD ITEMS INSIDE WALK IN COOLER, FREEZER AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS. INSTRUCTED TO REMOVE AND PROVIDE A FOOD GRADE CONTAINER WITH TIGHT FITTING LID.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
NOTED CARDBOARD BOXES USED TO LINE SHELVES THROUGHOUT THE DRY STORAGE AREA ON FIRST AND SECOND FLOOR. INSTRUCTED TO REMOVE, CLEAN MAINTAIN TO PREVENT HIDING PLACES FOR PEST.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
INSTRUCTED TO DETAIL CLEAN FLOORS THROUGHOUT PREMISE ESPECIALLY AT THE FOLLOWING AREAS:- -UNDERNEATH COOKING EQUIPMENT ENCRUSTED WITH THICK GREASE AND GRIME -CRACKS AND UNEVEN FLOORS AT THE REAR PREP AREA WITH DIRT -FLOOR UNDERNEATH PALLETS AT THE REAR AND SECOND FLOOR FOOD AND DRY STORAGE AREAS.(ALSO WHERE THE RATS DROPPINGS WERE FOUND. - INSIDE THE WALK IN COOLER AND DIRT AND FOOD DEBRIS. MUST UPGRADE HOUSE KEEPING
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
NOTED HEAVY CLUTTER THROUGHOUT PREMISE. INSTRUCTED TO DETAIL CLEAN, REMOVE ALL UNUSED EQUIPMENT, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST. MUST ALSO PROVIDE INSPECTION AILES ESPECIALLY AT THE REAR AND SECOND FLOOR FOR PEST MONITORING. MUST UPGRADE HOUSE KEEPING.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
NOTED EMPLOYEE BELONGING SCATTERED THROUGHOUT SHELVES AT THE PREP AREA. INSTRUCTED TO REMOVE ALL BELONGINGS AND PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
ALLERGEN TRAINING AS REQUIRED
NOTED CERTIFIED FOOD MANAGER ON SITE WITH NO ALLERGEN CERTIFICATION OR PROOF OF. INSTRUCTED TO REGISTER AND HAVE ONE UPON NEXT ROUTINE INSPECTION.
AUG 182017PASSED3 violationsDETAILS
AUG 18
2017
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
SHELVES UNDER THE PREP TABLES AND BEHIND COOKING EQUIPMENT.SHELVES INSIDE TE WALK-IN COOLER AND WALK-IN FREEZER ARE DIRTY WITH ENCRUSTED FOOD,INSTRUCTED TO CLEAN AND MAINTAIN.INTERIOR AND EXTERIOR OF RICE MACHINE MUST BE CLEANED AND SANITIZED.REORGANIZE SHELVES UNDER THE PREP TABLE REMOVE NOT NEEDED ITEMS(PLASTIC BAGS,TOOLS,EMPTY RUSTY CANS ETC.).
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR UNDER THE EQUIPMENT BROKEN BETWEEN THE FLOOR AND WALLS INSTRUCTED TO REPAIR.A LOT OF ITEMS BEHIND THE TWO BROWN DOOR COOLER ACROSS THE PREP TABLE
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MISSNG CEILING TILES IN PREP AREA ABOVE THE WALK-IN COOLER/ FREEZER,INSTRUCTED TO PROVIDED CEILING TILES AT SAID AREA.
AUG 112017FAILED8 violations3 CRITICALDETAILS
AUG 11
2017
FAILED
8 violations3 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 4 PACKAGE OF COOKED RICE ROLLED WITH BEEF AT TEMP OF 85F; 10 PACKAGED OF PLAIN COOKED RICE ROLLS AT TEMP OF 77F; 7 BUNS REFILLED WITH COOKED HOT DOG AT TEMP OF 77F TO 80F; 13 PACKAGE OF COOKED RICE NOODLE MIXED WITH DRY SHRIMPS AT TEMP OF 75.7F TO 77.3F; 4 PACKAGE OF PLAIN WIDE RICE NODDLES AT TEMP 75.3F 76F AND 77F; 10 PACKAGED COOKED WIDE RICE NODDLE MIXED WITH SHRIMPS AT TEMP OF 80.6F TO 82.6F .FOOD WAS STORED ON TOP THE UNREFRIGERATED CASE IN SELLING AREA FOR CUSTOMERS SELF SERVE. HOT FOOD MUST MAITAIN TEMP OF 140F AND ABOVE COLD FOOD 40F AND BELOW. FOUND FRESH EGGS AT TEMP OF 51F INSIDE THE COOLER IN PREP AREA. FOOD DISCARDED AND DENATURED.POUNDS 30,VALUE 150 CRITICAL VIOLATION:7-38-005(A)
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
POOR HYGIENIC PRACTICES,ABSORVED EMPLOYEE HANDLING CASH REGISTARAR/MONEY,HELPING CUSTOMERS WITH ORDER AND WITHOUT HAND WASHING AND BARE HANDS AT REAR OF THE KITTCHEN GRABBED COOKED RICE WIDE NOODLE AND PACKAGED FOR CUSTOMERS. ALSO CERTIFIED FOOD MANAGER AFTER HANDLING DITY EQUIPMENT, KNOBS ENCRUSTED WITH FOOD HANDLES OF COOLER AND HOT HOLDING UNIT WITH BARE HANDS,PICKED UP COOKED BREAD BUNS SMELLED, CUTTED,SPRED MAYO ON TOP AND DIPPED TO CRUMLED FOOD. A READY TO EAT PRODUCT. INFORMATION GIVEN ON HAND WASHING AND GLOVES PROCEDURE. CRITICAL VIOLATION:7-38-010(A)
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
WE OBSERVED LIVE SMALL FLIES ON SITE IN DIFFERENT LOCATION OF THE PREMISES:6 FRONT PREP/SELLING.ON WALLS AND AROUND EXPOSED HAND SINK;KITCHEN 10 SMALL FLIES BY THE THREE COMPARTMENT SINK, AT REAR DRY STORAGE 15 SMALL FLIES ON BOXES,OPEN BAGS OF DRY FOOD,AND AT EXTERIOR OF WHITE REFRIGERATOR AT SAME AREA; 6 FLIES UNDER AND ON RICE NODDLE MACHINE.INSTRUCTED TO REMOVE FLIES,CLEAN AND SANITIZE ALL AREA AND EQUIPMENT MENTIONED.CONTACT PEST CONTROL .OUTER OPENINGS NOT PROTECTED:MAIN REAR DOOR WIDE OPENED AND SCREEN DOOR MESH BROKEN WITH LARGE HOLES AND FRAME NOT ABLE TO THIGH FITTED TO FRAME DOOR WITH GAPS OF 1/2" TO 1" OR MARE GAP TOP ,SIDES AND BOTTOM.REPLACE MESH, SCREEN DOOR MUST BE TIGHT FITTED TO FRAME MAIN DOOR(SCREEN DOOR IS A REMOVABLE DOOR) SERIOUS VIOLATION:7-38-020
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 2-23-16; REPORT#1632110 #30-LABEL AND DATE ALL FOOD CONTAINERS IN THE WALK IN COOLER WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS AND MAINTAIN. #32- FOUND SOME FRESH VEGETABLES STORED ON A GROCERY BAGS. INSTRUCTED TO REPLACE THE BAG WITH FOOD GRADE BAGS. CAULK WORN OUT ON BOTH WASHBOWL SINKS INSIDE BOTH WASHROOMS. MUST RE CAUK AND MAINTAIN. MUST REMOVE NEWSPAPER AND CARDBOARD BEING USED AS A SHELVE LINER ON THE DRY STORAGE SHELVE CLOSE TO THE MENS WASHROOM. #33-MUST CLEAN AND SANITIZE THE FOLLOWING: ALL COOKING EQUIPMENTS, ALL PUSH CART FOR THE SPICES, ALL DRY FOOD SHELVINGS,INSIDE THE PREP COOLERS, BOTTOM SHELVE OF THE PREP TABLES, ALL DRY FOOD CONTAINERS, 3 COMPARTMENT SINK, EXPOSED HAND SINK AND MOP SINK AND MAINTAIN. #34- MUST CLEAN THE FLOOR THRU-OUT THE KITCHEN/PREP AREA,ALONG THE WALL BASE ALL CORNER, UNDER AND BEHIND THE COOKING EQUIPMENT AND COOLERS AND MAINTAIN. PROVIDE RAISED SHELVINGSS TO STORED ALL ITEMS/ARTICLES THRU-OUT THE KITCHEN ,WALK IN COOLER AND WALK IN FREEZER. ELEVATE ALL FOOD CONTAINERS AND BUCKET WITH FOODS 6" OFF THE FLOOR. #38-LEAK ON THE FAUCET CONNECTOR ARM OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK. TODAY 8-11-17 OBSERVED THE SAME VIOLATIONS SERIOUS VIOLATION:7-42-090
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
SHELVES UNDER THE PREP TABLES AND BEHIND COOKING EQUIPMENT.SHELVES INSIDE TE WALK-IN COOLER AND WALK-IN FREEZER ARE DIRTY WITH ENCRUSTED FOOD,INSTRUCTED TO CLEAN AND MAINTAIN.INTERIOR AND EXTERIOR OF RICE MACHINE MUST BE CLEANED AND SANITIZED.REORGANIZE SHELVES UNDER THE PREP TABLE REMOVE NOT NEEDED ITEMS(PLASTIC BAGS,TOOLS,EMPTY RUSTY CANS ETC.).
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR UNDER THE EQUIPMENT BROKEN BETWEEN THE FLOOR AND WALLS INSTRUCTED TO REPAIR.A LOT OF ITEMS BEHIND THE TWO BROWN DOOR COOLER ACROSS THE PREP TABLE
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
. MISSNG CEILING TILES IN PREP AREA ABOVE THE WALK-IN COOLER/ FREEZER,INSTRUCTED TO PROVIDED CEILING TILES AT SAID AREA.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE STEM THERMOMETER ON SITE.MUST CLEAN OR REPLACE FILTHY UNABLE TO SEE NUMBER OF THE THERMOMETER INSIDE PREP COOLER IN PREP AREA.
FEB 232016PASS W/ CONDITIONS8 violations1 CRITICALDETAILS
FEB 23
2016
PASS W/ CONDITIONS
8 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. FOUND BBQ PORK PUFFS AT 64.7F, 1LB TOTAL AND EGG CUSTARD AT 64.8F, TOTAL 3LBS ON TOP OF THE DISPLAY COOLER IN THE FRONT SERVING AREA AND LIQUID EGGS INSIDE THE WALK IN COOLER AT 64.8F, TOTAL 10LBS. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR LESS AND MUST BE STORED INSIDE THE COOLER,NOT ON ROOM TEMPERATURE ON TOP OF THE DISPLAY COOLER. WALK IN COOLER TEMPERATURE AT 35.0F. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED THE SAID PROPER WORTH $45.70, TOTAL 24LBS.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
LABEL AND DATE ALL FOOD CONTAINERS IN THE WALK IN COOLER WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS AND MAINTAIN.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
FOUND SOME FRESH VEGETABLES STORED ON A GROCERY BAGS. INSTRUCTED TO REPLACE THE BAG WITH FOOD GRADE BAGS. CAULK WORN OUT ON BOTH WASHBOWL SINKS INSIDE BOTH WASHROOMS. MUST RE CAUK AND MAINTAIN. MUST REMOVE NEWSPAPER AND CARDBOARD BEING USED AS A SHELVE LINER ON THE DRY STORAGE SHELVE CLOSE TO THE MENS WASHROOM.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN AND SANITIZE THE FOLLOWING: ALL COOKING EQUIPMENTS, ALL PUSH CART FOR THE SPICES, ALL DRY FOOD SHELVINGS,INSIDE THE PREP COOLERS, BOTTOM SHELVE OF THE PREP TABLES, ALL DRY FOOD CONTAINERS, 3 COMPARTMENT SINK, EXPOSED HAND SINK AND MOP SINK AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN THE FLOOR THRU-OUT THE KITCHEN/PREP AREA,ALONG THE WALL BASE ALL CORNER, UNDER AND BEHIND THE COOKING EQUIPMENT AND COOLERS AND MAINTAIN. PROVIDE RAISED SHELVINGSS TO STORED ALL ITEMS/ARTICLES THRU-OUT THE KITCHEN ,WALK IN COOLER AND WALK IN FREEZER. ELEVATE ALL FOOD CONTAINERS AND BUCKET WITH FOODS 6" OFF THE FLOOR.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
FILTER ON THE HOOD ABOVE THE OVEN WITH DUST AND FLOUR BUILD-UP. MUST CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
LEAK ON THE FAUCET CONNECTOR ARM OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK.
FOOD HANDLER REQUIREMENTS MET
MUST PROVIDE FOOD HANDLERS CETIFICATE NEXT ROUTINE INSPECTION.
show all 14 inspections →
MAY 262015PASS W/ CONDITIONS5 violations1 CRITICALDETAILS
MAY 26
2015
PASS W/ CONDITIONS
5 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED TWO CONTAINERS OF COOKED PORK FILLED BUNS AT 85.6F INSIDE THE FRONT DISPLAY NON REFRIGERATION UNIT. OBSERVED 4 PACKS OF PORK WRAPPED WITH RICE NOODLE AT THE FRONT COUNTER AT 79.0F AND A LARGE CONTAINER OF MAYO IN THE REAR PREP AREA AT 88.4F. HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE COLD FOOD 40F AND BELOW. MANAGER VOLUNTARILY DISCARDED 5# OF FOOD WORTH $40. CRITICAL VIOLATION 7-38-005A
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE REACH-IN COOLER IN THE REAR PREP AREA AND THE INTERIOR OF BOTH WALK-IN COOLERS TO REMOVE HEAVY FOOD DEBRIS BUILDUP.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED FOOD DEBRIS IN FRONT AND REAR PREP AREA, UPSTAIRS STORAGE UNIT, AND BATHROOM HALLWAY. INSTRUCTED TO DETAIL CLEAN ALL FLOORS ON PREMISES AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MISSING CEILING TILES IN REAR PREP ABOVE WALK-IN COOLERS. INSTRUCTED TO PROVIDE CEILING TILES TO PROVIDE SMOOTH, EASILY CLEANABLE SURFACE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED TO RE-ORGANIZE AND DISCARD UNECCESSARY ITEMS IN THE UPSTAIRS STORAGE UNIT, THE STORAGE UNIT IN BETWEEN THE TWO BATHROOMS, AND THE VARIOUS TRAYS OF FOOD STORED ON TOP OF EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED TO ALLOW PROPER CLEANING OF THE FLOORS, STORE ITEMS AT LEAST 6 INCHES OFF THE FLOOR, AND PROVIDE ADDITTIONAL DRYING/COOLING RACKS IN THE PREP AREA TO KEEP TRAYS OFF FOOD OFF EQUIPMENT, CHAIRS, AND OTHER NON FOOD CONTACT SURFACES- MAINTAIN.
NOV 212014PASSED7 violationsDETAILS
NOV 21
2014
PASSED
7 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
PROVIDE FOOD CONTAINERS WITH LIDS FOR OPENED DRY FOOD BAGS BY THE REAR DOOR IN REAR STORAGE AREA. ONE BURNER GAS UNIT NOT COMPLETELY UNDER VENTILATION / HOOD,INSTRUCTED TO RELOCATE UNDER THE HOOD/VENTILATION OR REMOVE FROM PREMISES. WASTE LINE CONNECTION FROM THE WALK-IN COOLER / FREEZER MUST BE PROPERLY CONNECTED SUCH IT DRAINS DIRECTLY INTO A FLOOR DRAIN
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
GREASE AND FOOD DEBRIS ENCRUSTED AT NOODLE MACHINE THROUGHOUT,COOKING EQUIPMENT,SHELVES INTERIOR OF ALL COOLERS INCLUDED WALK-IN COOLER AND FREEZER.MUST CLEAN ENCRUSTED FOOD UNDER THE PREP TABLES IN KITCHEN.ACCUMULATION OF FLOUR DUST AND ENCRUSTED FOOD AT INTERIOR AND EXTERIOR OF PORTABLE CARTS, NEED TO CLEAN AND MAINTAIN. A BUILD UP OF GREASE AT EXTERIOR AND INTERIOR OF PLASTIC BUCKETS THAT ARE USED TO STORE FOOD,INSTRUCTED TO CLEAN AND MAINTAIN THROUGHOUT THE PREMISES,INCLUDED BEHIND THE COOKING EQUIPMENT. GREASE TRAP BETWEEN THE COOKING EQUIPMENT COVERED WITH GREASE,THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK WITH DEBRIS BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
EXCESS STANDING WATER BY THE NOODLE UNITS,AND STAGNATE PUDDLES OF WATER AROUND OPENED FLOOR DRAIN AND CAPPED FLOOR DRAIN IN FRONT OF WALK-IN COOLER/FREEZER,INSTRUCTED TO KEEP AREA DRY.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OPENED WALL BEHIND THE COOKING EQUIPMENT,INSTRUCTED TO SEAL WITH A SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. MISSNG CEILING TILES IN PREP AREA ABOVE THE WALK-IN COOLER/ FREEZER,INSTRUCTED TO PROVIDED CEILING TILES AT SAID AREA.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
NO STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE,INSTRUCTED TO PROVIDE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
SECOND FLOOR STORAGE AND FIRST FLOOR STORAGE AREA NOT ORGANIZED,ITEMS / FOOD STORED ON FLOOR.INSTRUCTED TO ELEVATE 6" OFF THE FLOOR AND ORGANIZE AREA MENTIONED
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
OBSERVED EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA.ALL EMPLOYEES SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR IN PREP AREA
NOV 42014FAILED9 violations2 CRITICALDETAILS
NOV 4
2014
FAILED
9 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED BBQ PORK INSIDE PASTRY AT TEMP OF 79.8F TO 83.8F; HOT DOG AT TEMP OF 80.2F; HAM AND CHEESE AT TEMP OF 84.F; COOKED BLACK BEANS 86F; COOKED SAUSAGE AT TEMP OF 84.7F; COOKED WHITE BEANS AT TEMP OF 82.7F.ALL FOOD COOKED FOOD ARE INSIDE BUNS/PASTRIES.ALL FOOD MENTIONED WAS STORED INSIDE THE FRONT DISPLAY NON-REFRIGERATOR / HOT HOLDING CASE. RICE CAKES WERE STORED ON TOP THE FRONT COUNTER. HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE COLD FOOD 40F AND BELOW. FOOD AT ABUSED TEMPERATURE WAS DISCARDED AND DENATURED. POUNDS 18,VALUE 55. CRITICAL VIOLATION:7-38-005
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OVER 35 MICE DROPPINGS AT REAR STORAGE AREA WERE DRY FOOD IS STORED.DROPPINGS WERE OBSERVED BETWEEN AND BY FLOUR,SUGAR BAGS,UNDER SHELVES MOSTLY AT SOUTH EAST CORNER OF STORAGE.NO GNAWED FOOD BAGS.INSTRUCTED TO CLEAN AND SANITIZE AREA MENTIONED. SERIOUS VIOLATION:7-38-020
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
PROVIDE FOOD CONTAINERS WITH LIDS FOR OPENED DRY FOOD BAGS BY THE REAR DOOR IN REAR STORAGE AREA. ONE BURNER GAS UNIT NOT COMPLETELY UNDER VENTILATION / HOOD,INSTRUCTED TO RELOCATE UNDER THE HOOD/VENTILATION OR REMOVE FROM PREMISES. WASTE LINE CONNECTION FROM THE WALK-IN COOLER / FREEZER MUST BE PROPERLY CONNECTED SUCH IT DRAINS DIRECTLY INTO A FLOOR DRAIN
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
GREASE AND FOOD DEBRIS ENCRUSTED AT NOODLE MACHINE THROUGHOUT,COOKING EQUIPMENT,SHELVES INTERIOR OF ALL COOLERS INCLUDED WALK-IN COOLER AND FREEZER.MUST CLEAN ENCRUSTED FOOD UNDER THE PREP TABLES IN KITCHEN.ACCUMULATION OF FLOUR DUST AND ENCRUSTED FOOD AT INTERIOR AND EXTERIOR OF PORTABLE CARTS, NEED TO CLEAN AND MAINTAIN. A BUILD UP OF GREASE AT EXTERIOR AND INTERIOR OF PLASTIC BUCKETS THAT ARE USED TO STORE FOOD,INSTRUCTED TO CLEAN AND MAINTAIN THROUGHOUT THE PREMISES,INCLUDED BEHIND THE COOKING EQUIPMENT. GREASE TRAP BETWEEN THE COOKING EQUIPMENT COVERED WITH GREASE,THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK WITH DEBRIS BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
EXCESS STANDING WATER BY THE NOODLE UNITS,AND STAGNATE PUDDLES OF WATER AROUND OPENED FLOOR DRAIN AND CAPPED FLOOR DRAIN IN FRONT OF WALK-IN COOLER/FREEZER,INSTRUCTED TO KEEP AREA DRY.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OPENED WALL BEHIND THE COOKING EQUIPMENT,INSTRUCTED TO SEAL WITH A SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. MISSNG CEILING TILES IN PREP AREA ABOVE THE WALK-IN COOLER/ FREEZER,INSTRUCTED TO PROVIDED CEILING TILES AT SAID AREA.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
NO STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE,INSTRUCTED TO PROVIDE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
SECOND FLOOR STORAGE AND FIRST FLOOR STORAGE AREA NOT ORGANIZED,ITEMS / FOOD STORED ON FLOOR.INSTRUCTED TO ELEVATE 6" OFF THE FLOOR AND ORGANIZE AREA MENTIONED
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
OBSERVED EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA.ALL EMPLOYEES SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR IN PREP AREA
FEB 182014FAILED11 violations3 CRITICALDETAILS
FEB 18
2014
FAILED
11 violations3 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOOD STORED INSIDE UNHEATED DISPLAY CASE,AIR TEMP OF 68.7F (FRONT SERVING AREA). COOKED PASTRIES FILLED WITH BBQ PORK AT TEMP OF 83.8F; HAM AND CHEESE AT TEMP OD 88.6F, AND BBQ PORK STORED ON SHELVES BY THE OVEN AT TEMP OF 83.8F TO 83.9F. 4 PACKAGES OF FRESH COOKED RICE CAKES STORED ON TOP DIPLAY CASE AT ROOM TEMPERATURE AT TEMP OF 66.9F; 10 PACKAGES OF FRESH RICE NODDLES AT TEMP OF 66.7F,STORED ON TOP THE SAME DISPLAY COOLER. MANAGER STATED FOOD WAS COOKED IN THE MORNING,HOWEVER NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME. FOOD DISCARDED AND DENATURED POUNDS 15,VALUE $47.20. CRITICAL VIOLATION: 7-38-005(A)
SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
SOURCE OF CROSS CONTAMINATION. WE OBSERVED WATER LEAKING FROM CEILING INSIDE THE WALK-IN COOLER THRU THE PIPE OF CONDENSER UNIT, ON UNCOVERED COOKED FOOD(BBQ PORK) WHICH WAS STORED UNDER THE CONDENSER UNIT. OBSERVED A BOWL PARTIALLY FILLED WITH SOLID LARD AND MOSTLY FILLED WITH BROWN WATER LEAKING FROM CEILING,AT BOTTOM OF SHELF OBSERVED A LARGE PAN FILLED WITH BROWN WATER THAT LEAKS FROM CEILING. RE-ORGANIZED WALK-IN COOLER.FOOD WAS STORED ONLY AT SOUTH AREA OF WALK-IN COOLER. OBSERVED DIRTY ORANGE UNDER SHIRT AND GRAY CHILDREN T-SHIRT STORED ON TOP THE PREP TABLE IN THE KITCHEN,WHICH EMPLOYEE USED TO CLEAN THE TABLE AND CONTINUE TO USE THE SAME TABLE FOR MAKING PASTRIES.200 LBS OF FOOD,VALUE AT 160 WAS DISCARDED. CRITICAL VIOLATION:7-38-005(A)FO
SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
OBSERVED CONTINUOUS WATER FLOW FROM CEILING ONTO FOOD PREPARATION EQUIPMENT USED TO MAKE RICE NOODLES).WATER IS ALSO LEAKING CONTINUOUSLY ON TOP AND FRONT OF THE WALK-IN. MISSING CEILING TILES ON TOP THE WALK-IN UNITS, CEILING IS COVERED WITH SATURATED CARD BOARDS,AND THE CEILING TILES ARE BULGED.OBSERVED EMPLOYEE PREPARING FOOD AND RICE NOODLES. WATER IS ON FLOOR AND SOME OF THE FLOOR HAS STAGNATE WATER: UNDER EQUIPMENTS,AND WALK-IN COOLER,WATER IS ON FLOOR THROUGHOUT THE PREP AREA. MUST REPAIR CEILING,AND PROVIDE MISSING TILES IN PREP AREA. CRITICAL VIOLATION:7-38-030
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
FOUND PASTRIES STORED ON THE FRONT DISPLAY CASE WITH OUT LABELS. INSTRUCTED TO PROVIDE LABELS WITH FOOD SOURCE,AND FOOD INGREDIENTS.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
COOKED AND RAW FOOD STORED INSIDE GROCERIES BAGS,INSIDE WALK-IN COOLER AND WALK-IN FREEZER.INSTRUCTED TO PROVIDE FOOD GRADE BAGS AND FOOD CONTAINERS WITH LID.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED UNKNOWN PARTICLES INSIDE DRY FOOD INGREDIENTS(FLOUR,SUGAR ETC.)BROWN BAGS WHICH THE FOOD IS STORED ARE NOT COVERED,SOME OF THE BAG ARE DIRTY,INSTRUCTED TO PROVIDE CONTAINERS WITH LIDS,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. RUSTY SHELVES INSIDE THE WALK-IN COOLER NEED A SMOOTH ,CLEANABLE AND NON-ABSORBENT MATERIAL. RAW WOOD SHELVES INSIDE THE WALK-IN COOLER,WALK-IN FREEZER,STORAGE AREA,AND UNDER THE PREP TABLE ARE ENCRUSTED WITH FOOD,GREASE,PEELING PAINT, SURFACE NOT CLEANABLE.INSTRUCTED REPAIR/REPLACE SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL TWO BURNER UNIT NOT COMPLETELY UNDER THE HOOD/VENTILATION,INSTRUCTED UNIT MUST BE COMPLETELY UNDER THE HOOD/VENTILATION.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
GREASE AND DUST BUILD UP ON COOKING EQUIPMENT,FILTERS,HOOD ,PIPE UNDER THE HOOD,SHELVES UNDER THE PREP TABLES AND BEHIND COOKING EQUIPMENT.SHELVES INSIDE TE WALK-IN COOLER AND WALK-IN FREEZER ARE DIRTY WITH ENCRUSTED FOOD,INSTRUCTED TO CLEAN AND MAINTAIN.INTERIOR AND EXTERIOR OF RICE MACHINE MUST BE CLEANED AND SANITIZED.REORGANIZE SHELVES UNDER THE PREP TABLE REMOVE NOT NEEDED ITEMS(PLASTIC BAGS,TOOLS,EMPTY RUSTY CANS ETC.).
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR UNDER THE EQUIPMENT BROKEN BETWEEN THE FLOOR AND WALLS INSTRUCTED TO REPAIR.A LOT OF ITEMS BEHIND THE TWO BROWN DOOR COOLER ACROSS THE PREP TABLE
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
FOOD AND DEBRIS ON WALL UNDER THE THREE COMPARTMENT SINKS, INSTRUCTED TO CLEAN.MISSING CEILING TILE IN HALLWAY BY THE KITCHEN SWING DOOR
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
DEAD LIGHT BULB UNDER THE HOOD, INSTRUCTED TO PROVIDE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
PERSONAL ITEMS STORED ON SHELVES INSIDE PREP AREA AND FOOD STORAGE,INSTRUCTED TO PROVIDE A SEPARATE LOCATION
APR 12013PASSED6 violationsDETAILS
APR 1
2013
PASSED
6 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED FOOD STAINS/FOOD DEBRIS ON EXTERIOR OF ALL SINKS, ON SHELVES IN PREP AREA AND FOOD BUILD UP INSIDE REACH IN PREP COOLERS. MUST CLEAN AND MAINTAIN EQUIPMENT.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED MISSING/CRACKED FLOOR TILES IN PREP AREA UNDER COOKING EQUIPMENT AND 3-COMPARTMENT SINK DISHWASH AREA. MUST REPAIR/REPLACE ALL DAMAGED FLOOR TILES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED FOOD STAINS/FOOD DEBRIS ON WALLS THROUGHOUT KITCHEN. MUST CLEAN ALL UNCLEAN WALLS AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE LEAKING. MUST REPAIR SINK.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
NO THERMOMETER INSIDE REACH IN 2-DOOR COOLER BEHIND FRONT COUNTER. MUST PROVIDE WORKING THERMOMETER FOR COOLER ALSO MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
COAT ROOM CLOSET CLUTTERED. MUST ELEVATE ALL ITEMS 6" OFF FLOOR AND MAINTAIN.
JAN 252012PASS W/ CONDITIONS6 violations1 CRITICALDETAILS
JAN 25
2012
PASS W/ CONDITIONS
6 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All hot food shall be stored at a temperature of 140F or higher. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 74.1 F AND 94.8 F- COOKED BBQ PORK BUNS, STUFFED BEAN BUNS, STUFFED HOT DOG BUNS AND STUFFED SAUSAGE BUNS ALL HELD INSIDE DISPLAY CASE ALONG FRONT COUNTER. INSTRUCTED MANAGER ALL HOT FOODS MUST BE HELD AT 140 F OR ABOVE OR MUST PROVIDE TIME TEMPERATURE LOGS FOR ALL ITEMS INSIDE DISPLAY CASE. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. FOODS DISCARDED- HOT DOG ROLLS(X11) PIECES, SAUSAGE BUNS (X 16) PIECES, BBQ PORK ROLLS (X8) PIECES AND STUFFED BEAN ROLLS (X8) PIECES WEIGHT TOTAL 3 LBS, VALUED AT $30.00.
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. OBSERVED PREP AREA CUTTING BOARD IN POOR REPAIR (SUFACE WITH STAINED PITS). MUST REPLACE OR REPAIR DAMAGED CUTTING BOARD.
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 ACCUMULATED FOOD DEBRIS ON EXTERIOR OF ALL COOLERS/SHELVES/SINKS AT PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
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. OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND ALL EQUIPMENT IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR THROUGHOUT.
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. OBSERVED FOOD STAINS ON WALL BEHIND 3-COMPARTMENT SINK AND GREASE STAINED CEILING TILES ABOVE 3-COMPARTMENT SINK. MUST CLEAN WALL AND CLEAN OR REPLACE UNCLEAN CEILING TILES.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PREP AREA HANDWASH BOWL WITH LOW WATER PRESSURE. MUST INCREASE WATER PRESSURE.
SEP 72010FAILED10 violations3 CRITICALDETAILS
SEP 7
2010
FAILED
10 violations3 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND COOKED WIDE RICE NOODLE, STORED ON TOP THE DISPLAY CASE (PACKED FOR SELL)AT TEMP OF 75.9F 076.4F -AND 77.5F;FOUND PULLED PORK INSIDE BREADS AT TEMP OF 82.5F; ROLLED BREAD WITH COOKED HOT DOG IN IT AT TEMP OF 86.9F;BREAD WITH CHEESE INSIDE(MOZZARELLA)AT TEMP OF T6.7F;EGG CUSTARD TART AT TEMP OF 76.7F- 77.6F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 37 VALUE 60.CRITICAL VIOLATION:7-38-005(a) HOOOO63963-11
NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.INFESTATION OF MICE DROPPINGS ON PREMISES.MICE DROPPINGS WAS OBSERVED IN PREP AREA:ON COOKIE SHEETS,ON TOP POT AND PANS,ON TOP AND AROUND FLOUR BAGS IN REAR STORAGE AREA.ON SHELVES NEXT TO OPENED FOOD,INSIDE THE HOT HOLDING UNIT WERE FOOD WAS STORED IN IT.ON TOP PREP TABLE(WEST WALL),AND BEHIND PIZZA OVEN NORTH-WEST CORNER.ABOUT 20 MICE DROPPINGS WERE OBSERVED AT SECOND STORAGE AREA,UNDER SHELVES.ALSO MICE DROPPINGS WERE OBSERVED INSIDE STORAGE OF ELECTRICAL AND GAS BOXES. APPROX.100 OR MORE DROPPINGS.OUTER OPENING NOT PROTECTED.REAR SCREEN DOOR NOT COMPLETELY ENCLOSED,AN 1/INCH GAP ON TOP AND A 1/4 OF INCH ON THE SIDE OF THE DOOR AND FRAME.MANAGEMENT IS REQUIRED TO REMOVE DROPPINGS, CLEAN AND SANITIZE ALL AREAS.CONTACT PEST CONTROL.LAST SERVICE WAS ON 7-30 10.SEAL HOLES THROUGHOUT THE PREMISES ,INCLUDED ALL STORAGE NOT USED FOR FOOD.CRITICAL VIOLATION:7-38-020 HOOOO63963-11
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.PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 3-6 09,REPORT #156226 #33 NON FOOD CONTACT SURFACES OF COOKING EQUIPMENT SHELVES COOLER OF SHELFS NO CLEAN NEEDS DETAILED CLEANING #34 FLOORS UNDER HEAVY EQUIPMENT COOKING EQUIPMENTS STORAGE SHELVING RACKS ON SHELVES AND ON FLOOR,STORAGE ROOMS NEED DETAILED CLEANING THRU OUT ALL CORNERS AND BASEBOARD. #DAMAGED STAINED IN PREP AREA COOKING TILES IN DINING AREA AND KITCHEN AREA NEEDS TO BE REPAIR OR REPLACED. #36 LIGHTS SHIELDS IN PREP AREA DINNING AREAS NOT CLEAN NEED DETAILED CLEANING, BROKEN LIGHT SHIELDS SHALL BE REPAIRED. #41 EMPLOYEE IN KITCHEN AREA HAS NO HAIR RESTRAINTS.SERIUS VIOLATION:7-42-090 HOOOO63964-12
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 PROVIDE LABELS WITH FOOD INGREDIENTS FOR ALL FOOD PRODUCTS SOLD TO CUSTOMERS
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.REPAIR BASE OF EXTERIOR OF WALK-IN COOLER BROKEN AN RUSTY,ENOUGH SPACE FOR RODENT AND INSECT HARBORAGE.
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.RICE MACHINE HAS EXCESS GRIME AND GREASE BUILD UP,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.RESEAL ALL PLASTIC BASEBOARD WALLS THROUGHOUT THE PREMISES.CLEAN GREASE AND GRIME BEHIND BOTH GREASE TRAPS
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.WALL AND CEILING ARE YELLOW IN COLOR DUE TO MUCH SMOKE FROM FOOD, ALSO FOOD SPLATTERED ON WALLS,INSTRUCTED TO CLEAN OR PAINT
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. VENTILATION IS NEEDED ABOVE PIZZA OVEN.NOT VENTED.
LINEN: CLEAN AND SOILED PROPERLY STORED
Soiled and clean linens, coats, and aprons shall be properly stored.REMOVE ALL DIRTY LINENS FROM PREMISES AND USE ONLY CLEAN LINENS.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →