New China 2

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REMOVE ALUMINUM FOIL BEING USED AS A SHELVE LINER ON THE BOTTOM SHELVE OF THE PREP TABLE. FOUND SMALL AND BIG KNIVES ALL OVER THE TOP SHELVE AND ON THE TOP OF THE PREP TABLE. INSTRUCTED TO PROVIDE KNIFE RACK TO STORE THE KNIVES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

ONE OF THE RICE COOKER (ONE OUT OF 3)EXTERIOR PART NOT CLEAN. INSTRUCTED TO CLEAN/SANITIZE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR UNDER THE WOK STATION WITH HEAVY GREASE BUILD UP. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.FLOOR ON THE CORNER AND AROUND THE HOT HOLDING UNIT AND COOLERS WITH FOOD CRUMBS/DEBRIS. MUST CLEAN IN DETAIL AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

RIPPED OFF SCREEN ON THE EXIT DOOR. MUST REPLACE SCREEN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED EMPLOYEE HANDLING FOODS, WITHOUT HAIR HAIR RESTRAINT. INSTRUCTED TO WEAR A HAIR RESTRAINT TO COVER THE HAIR,WHILE HELPING PREPARE THE FOODS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

PREP FOODS IN WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE FOLLOWING NOT CLEANED, INSTRUCTED TO CLEAN/SANITIZE; COOLERS, BOTTOM PANELS OF PREP TABLES, STORAGE SHELVES UNDER FRONT SERVING COUNTER, COOKING EQUIPMENT AND MOP SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, THRU-OUT THE KITCHEN AND DISH WASHING AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN WALLS BEHIND AND SIDE OF 3PART SINK AT DISH WASHING AREA AND FILTERS ABOVE COOKING EQUIPMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR 3PART SINK FAUCET.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS FOR COOLERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO PROPERLY STORE CLEANING TOWELS.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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 OR CITY SANITATION CERTIFICATE. MUST PROVIDE CITY CERTIFICATE OR ENROLL.

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. MUST REPAINT STORAGE SHELVES UNDER FRONT SERVING COUNTER, REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS, AND R...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, STORAGE SHELVES, MICROWAVE OVENS, MOP SINK, COUNTERS, AND TABLES.

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. MUST DETAIL CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES.

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. MUST CLEAN; HOOD AND FILTERS ABOVE COOKING EQUIPMENT, VENT COVER IN WASHROOM, AND LIGHT SHIELDS.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE UNNECESSARY ARTICLES INSIDE WASHROOM AND KITCHEN, CLEAN ANR ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.