New China Cafe

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

DEFROST CHEST FREEZER TO REMOVE ICE BUILDUP. REMOVE CARBOARD BOXES AND ALUMINUM FOIL. REPLACE LEAK AT CONDENSER INSIDE FRONT REFRIGERATION UNIT.

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

CLEAN AND SANITIZE UNDER AROUND WOKS, GREASE TRAP AT THREE COMPARTMENT SINK, INTERIOR OF FREEZER, FOOD SHELVES/RACKS, INTERIOR OF CABINETS AT PREP AREA, AROUND TOILET.

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. DETAIL CLEAN FLOORS ALONG WALL BASE.

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. CLEAN OVERHEAD PIPING/ATTACHMENTS TO REMOVE HEAVY DUST BUILDUP, WALLS AT PREP AREA, VENT IN TOILET ROOM, AND REMOVE STAINS FROM CEILING.

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

CLEAN DIRTY LIGHT SHIELDS, REPLACE LIGHT BULBS AT PREP AREA, AND AT DISH WASHING AREA. PROVIDE LIGHT SHIELDS WITH END CAPS AND OR SHATTER PROOF BULBS AT PREP AND DISH WASHING AREA.

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

REPAIR LEAK AT LEFT FAUCET HOT HANDLE AT THREE COMPARTMENT SINK. SLOW DRAINING THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN DRAINS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE INTERNAL THERMOMETERS FOR REFRIGERATION UNITS.

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. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 5LBS OF COOKED RICE AT IMPROPER TEMPERA...

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. SEAL SLIGHT OPENING ALONG LEFT SIDE OF REAR DOOR.

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. MUST DETAIL CLEAN COOKING EQUIPMENT AND OVERHEAD VENTILATION HOOD.

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 THE COOKING EQUIPMENT,COOLERS,FREEZER AND ALONG WALLS AND REMOVE ALL DIRT AND FOOD DEBRIS BUILD UP.

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...

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

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 BETTER ORGANIZE CLUTTER IN FRONT SERVICE ARE...