NEW ASIA RESTAURANT.

POOR HYGIENIC PRACTICES; OBSERVED A FOOD HANDLER, HANDLING SOILED MULTI USE UTENSILS AND SOILED CLEANING TOWELS INSIDE THE 3PART SINK WIPING OFF FOOD DEBRIS FROM PREP TABLES AND COOKING EQUIPMENT, PUT ON GLOVES AND RETURNED TO PREP FOOD WITHOUT WASHING HIS HANDS. INSTRUCTED, HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010(A)

INSTRUCTED, CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES IN THE KITCHEN.

MUST RE-PAINT WOOD STORAGE SHELVES UNDER FRONT SERVING COUNTER.

FOOD DEBRIS AND GREASE ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; FRYERS, COOLERS, FREEZERS, MOP SINK AND STORAGE SHELVES.

INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER EQUIPMENT AT THE KITCHEN, THRU-OUT REAR STORAGE ROOM AND BASEMENT, DEBRIS/FOOD DEBRIS NOTED.

GREASE BUILD-UP ON FILTERS ABOVE COOKING EQUIPMENT, MUST CLEAN AND MAINTAIN; ALSO WALLS IN POOR REPAIR AT DINING AREA AND REAR AREA OF KITCHEN, INSTRUCTED TO REPAIR AND REPAINT, AND MUST SEAL OPENINGS ON WALLS IN BASEMENT TO PREVENT PEST ENTRY.

PIPE UNDER EXPOSED SINK IN THE KITCHEN IN POOR REPAIR, INSTRUCTED TO REPAIR AND MAINTAIN.

INSTRUCTED TO PROPERLY STORED CLEANING TOWELS.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZRDOUS FOODS ARE PREPARED AND SERVED, NO CITY CERTIFICATE. (PREPARING BEEF, RICE, SOUP, ASIAN MENU AT TIME OF INSPECTION.) INSTRUCTED, A CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES WITH A CITY CERTIFICATE. SERIOUS CITATION ISSUED, 7-38-012.

All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN.

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.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE A SPLASH GUARD BETWEEN PREP TABLES AND EXPOSED SINK.

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; FREEZER, COOKING EQUIPMENT, STORAGE SHELVES UNDER FRONT SERVING COUNTER AND MICROWAVE OVEN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER COOKING EQUIPMENT IN KITCHEN AND THRU-OUT BASEMENT.

The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE DAMAGED CEILING PANELS IN KITCHEN AND CLEAN VENT COVER IN WASHROOM.

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. MUST SEAL RUSTY GREASE TRAP UNDER 3PART SINK.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER AT THE LOCATION ,INST NEEDS TO HAVE HOT RUNNING WATER UNDER CITYPRESSURE.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO ONE HAS A FOOD SANITATION. INST NEEDS TO HAVE CERTIFICATE OR A LETTER OF REGISTRATION

THE EXPOSED HAND SINK THAT WAS LOCATED IN THE KITCHEN THAT WAS REMOVED,NEED TO REPLACE AND PUT SPLASH GAURDS. THE 3 COMPARTMENT SINK NEEDS STOPPER,

EXPOSED HAND SINK IS NEEDED IN THE KITCHEN AREA., VENT COVERS ARE NEEDED LOCATED ABOVE THE DINNING AREA