MS EGGROLL #2 STAR INC..

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 UTENSILS ON SHELVES AND ON COUNTERS AT ALL TIMES.

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 OUT TOILET SEAT AND COVER.

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 REACH IN COOLER REACH IN FREEZER,EXTERIORS OF COOLERS , EXTERIOR OF DEEP FRYER,INSIDE OF UNUSE STEAM TABLE , TOP OF CHINA BURNER, AND MOP SINK.

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 AND FOOD PRODUCTS 6" OFF THE FLOOR AT ALL TIMES.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN STAINS ON WALLS BEHIND DEEP FRYER,AND IN RESTROOM.

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 INCLUING PERSONAL ITEMS.

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 7-38-005(a) CRITICAL INSTRUCTED TO DISCONTINUE USE OF THE ABOVE COOLER HOLDING POTENTIALLY HAZARDOUS FOODS,HAVE IT REPAIR TO MAINTAIN 40F OR BELOW. MEANWHILE COOLER IS TAGED, INSTRUCTED TO FAX LETTER TO OUR OFFICE AFTER REPAIR TO REMOVE TAG. OWNER HAS OTHER COOLER THAT MAINTAINS 38F TEMPERATURE.

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 ISSUED 7-38-005(a)CRITICAL INSTRUCTED TO HAVE THE ABOVE FOODS DISCARD,AND TO HAVE ALL POTENTIALLY HAZARDOUS FOODS MAINTAINING AT 40F OR BELOW AT ALL TIMES ABOVE FOODS WERE DISCARDED AND DENATURED WITH SANITIZER AT TOTAL COST OF $150.00,TOTAL WEIGHT 23pds.

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 TEMP OF 100.5F.UNIT MAINTAINS AIR TEMP OF 38F.FOOD DISCARDED AND DENATURED.POUNDS 7 VALUE $ 17.CRITICAL VIOLATION: 7-38-005(A) H000071697

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 GIVEN ON HAND WASHING.OWNER BOUGHT PAPER TOWELS,DUE TO NONE WAS ON PREMISES.CRITICAL VIOLATION:7-38-030 H000071697

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 FOOD:COOKED,DRY, RAW ETC.

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 COMPARTMENT SINK AND THE METAL SHELF WERE CLEAN POT AND PANS ARE STORED.

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 WHITE CONTAINERS WERE DRY FOOD IS STORED.MUST CLEAN ALL PIPE BEHIND COOKING EQUIPMENT, UNDER 3 COMPARTMENT SINK AND GAS PIPE ABOVE THE 3 COMPARTMENT SINK.(GREASE BUILD-UP THROUGHOUT.CLEAN FILTER AND HOOD.

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

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.

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: 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. PROVIDE COLD HANDLE TO FAUCET FOR THE MOP SINK,ALSO PROVIDE RUNNING HOT AND COLD WATER TO IT.

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,ALSO A STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE.