New China Buffet

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

ICE MACHINE NOT CLEAN, SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA AND INTERIOR PANELS, HAVE BLACK SLIMY SUBSTANCE BUILD-UP INSIDE, INSTRUCTED TO DISCONTINUE USE, AND USE PRE PACKAGE ICE, UNTIL MACHINE IS CLEAN, MACHINE TAGGED, I...

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

ALL EXIT/ENTRY DOORS IN POOR REPAIR, NOT PROPERLY MAINTAINED, APPROX., 1/4 GAP AT BOTTOM OF DOORS, INSTRUCTED TO REPAIR AND PROVIDE A RODENT PROOF STRIPE AT BOTTOM OF ALL DOORS, SERIOUS CITATION ISSUED: 7-38-020

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

MUST RESEAL OR REPLACE RUSTY SHELVING INSIDE WALK IN COOLER AND DRY STORAGE AREAS,

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

MUST CLEAN AND SANITIZE THE FOLLOWING: INSIDE CABINETS UNDER THE HOT HOLDING ISLAND, ALL THE DRY FOOD BULK CONTAINERS, EXTERIOR OF THE RICE COOKER, ALL COOKING EQUIPMENT, AND PREP TABLE BOTTOM SHELVES, INSTRUCTED TO CLEAN ALL SURFACES, AND MAINTAIN I...

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

FLOORS NOT CLEAN AND MAINTAINED IN REAR KITCHEN AREA UNDER AND BEHIND ALL EQUIPMENT, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,

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

WALLS, CEILING AND LIGHT SHIELDS NOT CLEAN AND MAINTAINED IN REAR KITCHEN AREA, INSTRUCTED TO CLEAN/REPAIR WHERE NEEDED,

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

LIGHT TOO DIM BY HOT WATER TANK AREA, INSTRUCTED TO REPAIR,

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE ON THE TOP OF THE PREP TABLE. CHICKEN AT 60F, 59F AND 58F TEMPERATURE. INSTRUCTED MANAGER THAT ALL COLD FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW AND MUST BE STORED INSIDE THE COOLER NO TIME...

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

CAULKING AROUND THE WASHBOWL SINK IN WOMENS WASHROOM(ONE OUT OF THREE WASHBOWL SINK) WORN OUT, ALSO SPLASH GUARD OF THE 3 COMPARTMENT SINK CAULKING WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO RE CAULK.

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

RUSTED BOTTOM SHELVE OF THE PREP TABLE. INSTRUCTED TO REMOVE RUST OR REPLACE AND MAINTAIN.

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

MUST CLEAN AND SANITIZE THE FOLLOWING: INSIDE THE CABINET UNDER THE HOT HOLDING ISLAND, ALL THE DRY FOOD BULK CONTAINERS, EXTERIOR OF THE RICE COOKER,EXTERIOR OF THE WOK STATION,PREP TABLE BOTTOM SHELVE, AND ALL THE CHOPPING BOARDS AND MAINTAIN.

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

FLOORS AROUND THE CO2 MACHINE, AROUND AND BEHIND THE WATER HEATER, INSIDE THE ELECTRICAL ROOM, FURNACE ROOM, INSIDE THE WALK IN COOLER, WALK IN FREEZER, NEEDS DETAIL CLEANING AND MAINTAIN.

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

HOLES ALL OVER THE WALLS IN THE DISH WASHING AREA NEED TO BE SEALED. WALLS BY THE DISH MACHINE NEEDS DETAIL CLEANING AND MAINTAIN. VENT IN WOMENS WASHROOM WITH HEAVY DUST BUILD-UP. MUST CLEAN AND MAINTAIN.

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

BURNED OUT LIGHT BULBS ON THE HOT HOLDING ISLAND AND ON THE HOOD IN THE KITCHEN. MUST REPLACE.

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. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE; FOUND 11 DOZENS EGGS ON TOP OF PREP REACH IN COOLER RANGING FROM 64.7-69.8F AND ABOUT 3LBS COOKED FISH AT 54.5F CERTIFIED FOOD MANA...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES; OBSERVED ONE FOOD HAN...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED, FROM REPORT #521948, DATED 12-16-11. #30, P...

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. INSTRUCTED TO REPLACE BROKEN GASKETS FOR DOORS FOR TWO PREP REACH IN COOLERS AT HOT FOODS PREP AREA, AND SEAL RUSTY B...

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 WALLS THRU-OUT HOT FOODS PREP AREA AND VENT COVERS THRU-OUT BOTH PREP AREAS, EXCESSIVE DUST ON THEM.

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. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND ABOUT 40 LBS. OF COOKED TURKEY AT 65.4F. CONTAINER ON TOP OF PREP TABLE. CERTIFIED FOOD MANAGER STATED, "TURKEYS WERE COOKE...

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

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

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.

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 SEAL OR REPLACE RUSTY SHELVING UNITS INSIDE WALK IN COOLER AND DRY STORAGE AREAS. ALSO REPLACE CUTTING BOARDS A...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT AT BOTH PREP AREAS, BOTTOM PANELS OF PREP TABLES, MOP SINK, SHELVING UNITS, AND CABINETS UN...

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 REGROUT DISH WASHING AREA FLOORS, AND CLEAN FLOORS THRU-OUT PREP AREAS AND STORAGE AREAS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALO...

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/FILTERS ABOVE COOKING EQUIPMENT AT BOTH PREP AREAS, LIGHT SHIELDS SAME AREAS AND REPLACE DAMAGED CEILING PANELS THRU-OUT DINING AREAS.

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

CLUTTER NOTED INSIDE STORAGE AREAS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

CLEANING TOWELS MUST BE PROPERLY STORED.

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

rusty vent in dish room.

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

not clean wok station hood, filter and rear stove.

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

clean floor in walk-in freezer and behind ice machine.

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

replace burnt bulbs and broken light shields.

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.OBSERV...

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.OBSERVED RUSTY VENT IN DISH ROOM INSTRUCTED TO REMOVE RUST.

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.OBSERVED THE FOLLOWING NOT CLEAN FRONT WOK STATION, HOOD AND FILTER FRONT, REAR STOVE, AND REAR WOK STATION. INSTRUCTED ...

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.OBSERVED THE FLOOR IN WALK-IN FREEZER NOT CLEAN, AND BEHIND ICE MACHINE REAR STORAGE INSTRUCTED TO CLEAN.

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.OBSERVED HOLE IN WALL REAR ELECTRICAL ROOM INSTRUCTED TO REPAIR.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...