Ms Eggroll #2 Star Inc.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT (STORE UPSIDE DOWN )ALL CLEAN UTENSI...

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 DAMAGED SEAT COVERS IN DINING AND IN KITCHEN. REPAIR RUST ON SHELVES IN COOLER. MUST REPAIR OR REPLACE WORN OU...

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. INSTRUCTED TO CLEAN STAINS ON 3 COMP.SINK,EXPOSE SINK,TOILET BOWL,TOILET TANK,HAND WASH SINK IN RESTROOM,BOTTOM OF R...

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. INSTRUCTED CLEAN DEBRIS ON FLOORS BEHIND FREEZER,UNDER COOKING EQUIPMENTS UNDER HOOD, AND IN SODA STORAGE ROOM. ELEVATE CLEAN UTENSILS...

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. INSTRUCTED TO CLEAN STAINS ON WALLS BEHIND DEEP FRYER,AND IN RESTROOM.

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. MUST ORGANIZE CLUTTER IN SODA STORAG RAOOM INCLUI...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND 2DOOR STAND UP REACH IN COOLER AT IMPROPER TEMPERATURE OF 65.2F DURING INSPECTION CITATION ISSUED 7-...

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. FOUND POTENTIALLY HAZARDOUS FOODS BEEF 5pds,60.1F, 11 FRESH UNCOOKED EGGS 96.3F AT PREP AREA,AND CHICKEN 15pds IN COOLER AT 58.7F AT IMPROPER TEMPERATURES DURING INSPECTION.CITATION IS...

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 FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE 76 EACH FRESH EGGS AT TEMP OF 48.7F TO 49 4F STORED ON TOP THE DISPLAY PREP COOLER.ALSO FOUND COOKED RICE MIXED WITH SHRIMP AT TEM...

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

Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED EXPOSED HAND SINK IN PREP AREA WITHOUT SOAP OR NOR PAPER TOWELS),ALSO WASHBOWL IN STAFF WASHROOM WITHOUT PAPER TOWELS OR HAND DRYING DEVICE.INFORMATION GIV...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. PROVIDE FOOD CONTAINER WITH LIDS TO STORE ALL FO...

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.REMOVE ALL ALUMINUM FOIL FROM EQUIPMENT AND SHELVES.SURFACE MUST BE SMOOTH AND CLEANABLE.SPLASH GUARD IS NEEDED BETWEEN 3...

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. DETAIL CLEAN ALL COOKKING EQUIPMENT,(INTERIOR AND EXTERIOR),DEEP FRYER,ALL SHELVES, ALL COOLERS AND FREEZERS.CLEAN WH...

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.REMOVE GREASE FROM UNDER AND AROUND COOKING EQUIPMENT.CLEAN 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. CLEAN WALLS THROUGHOUT THE PREMISES.SPECIALLY BEHIND COOKING EQUIPMENT,AND UNDER THE 3 COMPARTMENT SINK. SEAL HOLES THROUGHOUT THE PREMISES.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CLEAN LIGHT SHIELD NEXT TO HOOD, EXCESSIVE GREASE.

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. THERMOMETERS IS NEEDED FOR ALL COOLERS AND FREEZERS,ALS...