NEW CHINA 2.

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.

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

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.

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

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

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

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.

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

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

MUST REPAIR 3PART SINK FAUCET.

MUST PROVIDE THERMOMETERS FOR COOLERS.

INSTRUCTED TO PROPERLY STORE CLEANING TOWELS.

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 PEST CONTROL LOG BOOK, INSTRUCTED TO CONTRACT A LICENSED PEST CONTROL CO. AND PROVIDE LOG BOOK UPON REINSPECTION.

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.

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 REPLACE CUTTING BOARDS.

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.

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.

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: 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 PROVIDE DRAIN STOPPERS FOR 3PART SINK.

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.

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