New China Express

WIPING CLOTHS: PROPERLY USED & STORED

3-304.14: **C** Wiping Cloths, Use Limitation NOTED GREEN AND WHITE WIPING CLOTH STORED ON CUTTINF BOARD AT COOKSLINE IN KITCHEN. INSTRUCTED TO STORE IN PROPER SANITIZING BUCKETS WITH SANITIZING SOLUTION BETWEEN USE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11: **C** Floors, Walls, and Ceilings- Cleanability NOTED FLOORS THROUGHOUT KITCHEN, UNDERNEATH ALL COOKING EQUIPMENT WITH EXCESSIVE AND THICK GREASE DEPOSITS, FOOD DEBRIS AND DIRT. INSTRUCTED TO DEGREASE, DEEP CLEAN AND MAINTAIN

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

OBSERVED PERSON IN CHARGE NO VALID PROOF OF FOOD SAFETY MANAGEMENT TRAINING DURING TIME OF INSPECTION. MUST PROVIDE.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (COOKED RICE, EGG FU YUNG, MONGOLIAN BEEF, EGGS, BOURBON CHICKEN) WITHOUT A CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE HOLDER ON SITE. A ...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED FACILITY WITH NO VOMIT AND DIARRHEA CLEAN UP KIT FOR EVENTS. INSTRUCTED TO PROVIDE ADEQUATE SUPPLIES FOR VOMIT AND DIARRHEA CLEAN UP. MUST ENSURE THE AVAILABILITY OF BOTH CLEAN UP POLICY AND ADEQUATE SUPPLIES (DISPOSABLE MOP, DISPOSABLE LATE...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED REAR ICE MACHINE WITH A BUILD-UP OF BLACK SUBSTANCE ON INTERIOR OF ICE CHUTE. ICE IS USED FOR HUMAN CONSUMPTION. PERSON IN CHARGE VOLUNTARILY REMOVED ICE AND CLEANED MACHINE. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED NO CURRENT PEST CONTROL LOGBOOK ON THE PREMISES. LAST LOGGED SERVICE REPORT IS DATED 3/19/19 AND 6/16/17. INSTRUCTED PERSON IN CHARGE THAT A LICENSED PEST CONTROL COMPANY AND OPERATOR MUST PROVIDE AT LEAST 2 PEST INSPECTIONS A YEAR AND THE R...

WIPING CLOTHS: PROPERLY USED & STORED

NOTED GREEN AND WHITE WIPING CLOTH STORED ON CUTTINF BOARD AT COOKSLINE IN KITCHEN. INSTRUCTED TO STORE IN PROPER SANITIZING BUCKETS WITH SANITIZING SOLUTION BETWEEN USE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED FOOD STORAGE RACKS WITH ENCRUSTED FOOD DEBRIS AND BLACK FUZZY SUBSTANCE. INSTRUCTED TO DEEP CLEAN AND MAINTAIN

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED ALL COOKING EQUIPMENT AND COOLERS AT COOKSLINE WITH ENCRUSTED GREASE AND FOOD DEBRIS. INSTRUCTED TO DEGREASE, DEEP CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED FLOORS THROUGHOUT KITCHEN, UNDERNEATH ALL COOKING EQUIPMENT WITH EXCESSIVE AND THICK GREASE DEPOSITS, FOOD DEBRIS AND DIRT. INSTRUCTED TO DEGREASE, DEEP CLEAN AND MAINTAIN

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO CERTIFIED FOOD MANAGER WITH PROOF OF ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST MAINTAIN DOCUMENTATION ON SITE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN WASHROOM AND REAR PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTILCES TO PROTECT FROM CONTAMINATION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED UNPACKAGED MEAT STORED IN GROCERY BAGS INSIDE WALK-IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE IN FOOD STORAGE BAGS OR CONTAINERS

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED WORN CUTTING BOARDS WITH DEEP GROOVES ON PREP COOLER AND IN PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOLERS, FREEZERS, COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAKING FAUCET ON HAND WASHING SINK IN WASHROOM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DUST BUILDUP ON LIGHT SHIELDS AND CEILING VENTS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

THE STORAGE RACKS INSIDE THE WALK IN COOLER WITH RUST. INSTRUCTED TO REMOVE RUST AND MAINTAIN A RUST FREE SURFACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

THE STORAGE RACKS INSIDE THE WALK IN COOLER AND THE LOWER SURFACE OF THE REACH IN COOLERS WITH FOOD AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE INTERIOR/EXTERIOR OF THE FRYERS AND COOKING EQUIPMENT WITH THICK BUILD UP OF GREASE, DIRT AND FOOD. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FRYERS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

THE BASE OF THE FAUCET ON THE 3-COMPARTMENT SINK LEAKS. INSTRUCTED TO FIX THE LEAKS AND MAINTAIN GOOD PLUMBING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS, UNDER/AROUND THE EQUIPMENT AND SINKS WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOOR DRAINS AND FLOORS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

THE VENTILATION ABOVE THE COOKING EQUIPMENT WITH GREASE AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION HOOD.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLERS ON SITE WITH EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID FOOD HANDLER'S CERTIFICATE.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED THE CAN OPENER WITH OLD FOOD AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CAN OPENER.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED THE CUTTING BOARDS IN THE REAR FOOD PREP AREA WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS TO MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE INTERIOR/EXTERIOR OF THE FRYERS WITH THICK BUILD UP OF GREASE, DIRT AND FOOD. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FRYERS.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED THE CAN OPENER WITH OLD FOOD AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CAN OPENER.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED THE CUTTING BOARDS IN THE REAR FOOD PREP AREA WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS TO MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE INTERIOR/EXTERIOR OF THE FRYERS WITH THICK BUILD UP OF GREASE, DIRT AND FOOD. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FRYERS.

PREVIOUS CORE VIOLATION CORRECTED

OBSERVED THE FOLLOWING CORE VIOLATIONS FROM REPORT #2582074 DATED 09/20/2023 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING: #16-MUST CLEAN AND MAINTAIN THE INTERIOR SIDES AND DOOR OF THE ICE MACHINE. #38-OBSERVED ...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

MUST CLEAN AND MAINTAIN THE INTERIOR SIDES AND DOOR OF THE ICE MACHINE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED THE INTERIOR SCREEN DOOR NOT TIGHT FITTING AROUND THE DOOR (TOP,BOTTOM AND SIDES). DOOR MUST BE COMPLETLY SEALED TO PREVENT ENTRY POINT FOR PESTS.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED OPEN FOOD (PRECOOKED & RAW) INSIDE THE WALK IN COOLER AND FREEZER NOT PROTECTED FROM THE ELEMENTS. INSTRUCTED MANAGER TO PROPERLY COVER AND MAINTAIN TO PREVENT POSSIBLE CONTAMINATION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST DETAIL CLEAN AND MAINTAIN THE PREP TABLES, DRY STORAGE SHELVING,INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZER AND INTERIOR OF THE WALK IN COOLER, EXTERIOR OF LARGE BULK STORAGE AND SMALL SPICE CONTAINER TO REMOVE SPILLS AND/OR FOOD DEBRIS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE FLOORS, FLOOR DRAIN AND WALLS HEAVLY ENCRUSTED WITH FOOD DEBRIS,SPIIL AND GREASE. MUST CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST DETAIL CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED PRECOOKED FOOD ITEMS INSIDE THE WALK IN COOLER. INSTRUCTED MANAGER TO DATE ALL PRECOOKED AND PREP FOODS WITH DATES AND NAMES.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED OPEN FOOD (PRECOOKED & RAW) INSIDE THE WALK IN COOLER AND FREEZER. INSTRUCTED MANAGER TO PROPERLY COVER TO PREVENT POSSIBLE CONTAMINATION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN THE PREP TABLES, DRY STORAGE SHELVING AND INTERIOR OF THE WALK IN COOLER AND FREEZER TO REMOVE SPILLS AND DEBRIS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAKY PIPES UNDERNEATH THE 3 AND 2 COMP SINKS. MUST REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS NEED CLEANING THROUGH OUT THE REAR PREP AND STORAGE AREA ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS, DEBRIS AND/OR GREASE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE LIGHT SHIELDS DIRTY IN THE PREP AREA. MUST CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT DIRTY. MUST CLEAN AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

FOUND READY TO EAT AND TCS FOODS STORED INSIDE THE WALK IN COOLER NOT LABELED. INSTRUCTED TO PROPERLY LABEL FOODS HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED SHELVES INSIDE WALK IN COOLER NOT CLEAN OF DEBRIS. MUST CLEAN/MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

THE INTERIOR/EXTERIOR OF THE DEEP FRYER AND THE COOKING EQUIPMENT WITH THICK GREASE, FOOD AND DIRT BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

THE FLOORS IN THE CORNERS, UNDER/AROUND THE COOKING/COOLING EQUIPMENT AND STORAGE RACKS WITH FOOD, DIRT, GREASE AND DEBRIS. INSTRUCTED TO DETAIL CLEAN THE FLOORS AND MAINTAIN. -THE WALLS AROUND THE COOKING/COOLING EQUIPMENT AND THE VENT IN THE TOILE...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

ALL FOOD HANDLERS MUST MEET THE FOOD HANDLERS REQUIREMENTS AND PROVIDE PROOF. INSTRUCTED TO MEET THE REQUIREMENTS.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS PROVIDED. HOWEVER MUST PROVIDE ALL THE NECESSARY ITEMS IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK,DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NOROVIRUS. PRIORITY FOUNDATION

PROPER HOT HOLDING TEMPERATURES

OBSERVED 2 PANS OF COOKED CHICKEN ON PREP TABLE MAINTAINED AT IMPROPER HOT TEMPERATURE OF 122.0F. INSTRUCTED TO MAINTAIN HOT FOODS AT 135.0F OR HIGHER . PIC REMOVED AND DICARDED APPROX 20-LBS OF FOOD AT APPROX $ 35.00. PRIORITY VIOLATION ISSUED 7-38...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED SHELVES INSIDE WALK IN COOLER NOT CLEAN OF DEBRIS. MUST CLEAN/MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FLOORS NOT CLEAN OF DEBRIS IN REAR PREP AREA BEHIND HEAVY EQUIPMENT. MUST CLEAN/MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

O BSERVED PIC HAS NO ALLERGEN TRAINING AT THIS TIME. MUST PROVIDE.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012(A)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY. PRIORITY FOUNDATION VIOLATION 7-38-005

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

6-301.14 OBSERVED NO HAND WASHING SIGN AT WASHBOWL IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGN AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

PROPER COLD HOLDING TEMPERATURES

3-501.16 (A)(2) OBSERVED TWO LARGE CONTAINERS OF COOKED RICE STORED IN WALK-IN COOLER OVERNIGHT (DATED 10-3-18) AT IMPROPER TEMPERATURE 46-6F-53.2F. INSTRUCTED MANAGER TO DISCARD APPROXIMATLEY 40LBS AND $40 OF RICE. ALL COLD TIME/TEMPERATURE CONTROL ...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12 OBSERVED BULK CONTAINERS NOT LABELED IN PREP AREA. INSTRUCTED MANAGER TO PROPERLY LABEL ALL BULK CONTAINERS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 OBSERVED GREASE BUILDUP AND FOOD DEBRIS ON COOKING EQUIPMENT, PREP TABLES AND ROLLING CARTS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 OBSERVED EXCESSIVE DEBRIS INSIDE LIGHT SHIELD NEAR WALK-IN COOLER. INSTRUCTED MANAGER TO CLEAN LIGHT SHIELD AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

PA 100 0367 OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

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

MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: INTERIOR BOTTOM OF FRYERS, EXTERIOR SURFACES OF FRYER AND WOK STATION, INTERIORS OF REFRIGERATION UNITS, EXTERIOR SURFACES OF BULK STORAGE CONTAINERS, CAN OPENER BLADE AND HOLDER AT PREP TABLE, INTERI...

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

MUST CLEAN FLOORS AROUND, UNDER AND BEHIND COOKING EQUIPMENT, ICE MACHINE AND WALK-IN COOLER.

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

MUST CLEAN LIGHT SHIELDS IN KITCHEN TO REMOVE PARTICLES OBSERVED, CELAN CEILING VENTS IN KITCHEN TO REMOVE DUST OBSERVED, CLEAN VENTILATION FAN ON CEIILING OF WASHROOM TO REMOVE DUST AND CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND ICE MACHINE...

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

OBSERVED 4LBS OF COOKED BEEF ON THE SHELF IN THE PREP AREA AT AN IMPROPER TEMPERATURE OF 96.2F, 2LBS OF COOKED RICE ON THE SHELF IN THE PREP AREA AT 77.1F AND 9LBS OF COOKED RICE INSIDE OF THE WALK IN COOLER AT 56.4F. INSTRUCTED TO PROVIDE AND MAINTA...

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

OBSERVED FOOD DEBRIS UNDER THE WOK STATION. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

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

OBSERVED THE FLOOR WITH ACCUMULATED DEBRIS UNDER THE 2 DOOR PREP COOLER IN THE KITCHEN. INSTRUCTYED TO CLEAN AND MAINTAIN THE FLOOR.

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

OBSERVED A FOOD HANDLER WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE A HAIR RESTRAINT WHILE HANDLING FOOD.

PERSONNEL WITH INFECTIONS RESTRICTED: NO OPEN SORES, WOUNDS, ETC

OBSERVED AN EMPLOYEE HANDLING FOOD IN THE KITCHEN WITH ONLY A BAND AID ON AN OPEN WOUND. INSTRUCTED TO PROVIDE AND MAINTAIN A BAND AID AND GLOVES TO COVER WOUNDS. CRITICAL VIOLATION 7-38-010(B)

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

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, COOKED RICE, SHRIMP, COOKED VEGETABLES, ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FO...

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

OBSERVED THE SODA DISPENSER NOZZLES WITH ACCUMULATED BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN SODA DISPENSER NOZZLES.

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

OBSERVED THE FLOOR UNDER THE WOK STATION WITH ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.

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

OBSERVED THE 3 COMPARTMENT SINK FAUCET BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

KNIVES STORED IMPROPERLY, INSTRUCTED TO STORE PROPERLY TO PREVENT CONTAMINATION, AND MAINTAIN.

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

DISCONTINUE USE OF GROCERY BAGS TO STORE FOOD, INSTRUCTED TO MAINTAIN.

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

OBSERVED GREASE BUILD UP ON FRYER, STOVE, PREP TABLES. OBSERVED DEBRIS ON INTERIOR OF WALK IN COOLER AND FREEZER, INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED DIRT AND DEBRIS ON KITCHEN WALLS , HOOD HAS GREASE BUILD UP. DUST BUILD UP ON FAN COVERS IN WALK IN COOLER, INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENTS NOT MET.

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

MUST LABEL SMALL FOOD STORAGE CONTAINERS.

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

MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES,WALK IN COOLER SHELVING UNITS AND 3- DOOR PREP COOLER.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON ICE MACHINE AND 3- DOOR PREP COOLER.

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

MUST CLEAN FOOD DEBRI FROM LOWER SHELF OF STEAM TABLE ON SERVING LINE,ICE DISPENSER,ALL REACH IN AND WALK IN COOLER SHELVES,FOOD AND MULTIUSE SHELVING UNITS,MEAT SLICER,EXTERIOR OF ALL FOOD STORAGE CONTAINERS,WOK STATION AND FAUCETS AT SAME.

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

MUST CLEAN DEBRI FROM FLOOR ALONG WALLBASES,UNDER,AROUND EQUIPMENT AND WALK IN COOLER AND FREEZER.

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

MUST CLEAN FOOD DEBRI FROM WALLS IN PREP AREAS AND BEHIND SODA MACHINE IN DINING AREA,LIGHT SHIELDS IN PREP AREA.,HOOD AND FILTERS AT COOKING EQUIPMENT.MUST SCRAPE AND PAINT PEELING PAINT ON CEILING ON SERVING LINE AND BEHIND SODA MACHINE.MUST REPLAC...

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

MUST PROVIDE SHATTER PROOF BULBS OR LIGHT SHIELDS AT HOLDING UNIT AT SERVICE LINE.

FOOD HANDLER REQUIREMENTS MET

IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST ENROLL AND MAINTAIN.

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

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT#1387345 DATE 02-13-2014(32) MUST LABEL COOKED FOOD ITEMS INSIDE THE WALK-IN COOLER IN REAR PREP AREA(33)MUST REMOVE GREASE BUILD-UP FROM BOTTOM COMPRTMENT OF DEEP FRYERS AND FILTERS ABOVE STOVE,INSTR...

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

REMOVE RUST FROM SHELVES IN THE PREP COOLER AT PREP AREA

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

CLEAN FLOORS INSIDE THE WALK-IN FREEZER IN REAR OF PREMISES,ALOMG WALL BASE AND CORNERS

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

MUST LABEL COOKED FOOD ITEMS INSIDE THE WALK-IN COOLER IN REAR PREP AREA

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

MUST PROVIDE A BACKFLOW DEVICE ON THE MOP SINK IN REAR OF PREMISES AND REMOVE RUST FROM THE SHELVING UNITS INSIDE THE WALK-IN COOLER IN REAR OF PREMISES

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

MUST REMOVE GREASE BUILD-UP FROM BOTTOM COMPARTMENTS OF DEEP FRYERS AND FILTERS ABOVE STOVE,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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

CLEAN THE FLOORS IN REAR AROUND THE ICE MACHINE AND THE MOP SINK AREA,HAS GREASE AND FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE THE WALK-IN COOLER IN REAR OF PREMISES AND THE PREP COOLER IN PREP AREA

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE

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

PAINT RUSTY SHELVES UNDERNEATH PREP TABLES IN KITCHEN AREA.

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

CLEAN THE FOLLOWING: INTERIOR OF ICE MACHINE IN KITCHEN AREA, THE INTERIOR OF SELF-SERVICE POP DISPENSING STATION IN DINING AREA, FILTERS AND HOOD ABOVE COOKING EQUIPMENT, CABINET INTERIORS OF DEEP FRYERS AND SIDES OF ALL COOKING EQUIPMENT.

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

DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

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

CLEAN WALLS BEHIND ALL COOKING EQUIPMENT IN KITCHEN AREA. CLEAN LIGHT SHIELD ABOVE WALK-IN COOLER IN KITCHEN AREA.

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

REPLACE WORN GASKET AROUND DOOR TO ICE MACHINE.

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

CLEAN SHELVES UNDERNEATH PREP TABLES, HOOD ABOVE COOKING EQUIPMENT, CAN OPENER AND HOLSTER ATTACHED TO PREP TABLE IN REAR FOOD PREP AREA, AND EXTERIOR OF ICE MACHINE.

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

DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

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

CLEAN BOTH EXIT DOORS IN KITCHEN. CLEAN WALLS AND LEDGES SURROUNDING THE MOP SINK.

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

REMOVE CLUTTER FROM REAR OF PREP AREA NEXT TO EXIT DOOR.

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

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 70LBS OF RAW SHRIMP AND COOKED CHICKEN AT IMPROPER TEMPERATURES RANGING BETWEEN 55-70 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR ...

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

FOUND PREVIOUS MINOR VIOLATIONS FROM 3-18-2011 NOT CORRECTED. (33)MUST DETAIL CLEAN ALL PREP TABLES,METAL SHELVING RACKS,INTERIOR OF FRYERS,WOK STATIONS,BULK FOOD ITEM CONTAINERS,AND INTERIOR OF ALL COOLERS. MUST REMOVE GREASE,FOOD DEBRIS AND CLEAN...

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

MUST REPAIR RUBBER GASKETS AT PREP COOLER DOORS SO THEY CLOSE PROPERLY.

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

MUST DETAIL CLEAN AND SANITIZE ALL MULTI USE ITEM CONTAINERS USED TO STORE CONDIMENTS AND COOKING SPICES. REMOVE FOOD DEBRIS AND GRIME.

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

MUST REMOVE DEAD ROACHES FROM WALLS UNDER PREP TABLE ALONG WALL NEXT TO 2 COMPARTMENT SINK AND FROM THE BOTTOM OF PREP TABLES.

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

REMOVE CLUTTER FROM REAR OF PREP AREA NEXT TO EXIT DOOR.

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

MUST DETAIL CLEAN ALL PREP TABLES,SHELVES UNDER PREP TABLES,METAL SHELVING RACKS,INTERIOR OF FRYERS,WOK STATIONS,BULK FOOD ITEM CONTAINERS AND INTERIOR OF ALL COOLERS. MUST REMOVE GREASE,FOOD DEBRIS AND CLEAN ALL ATTACHED LEGS,WHEELS,HANDLES,MOTOR H...

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

MUST DETAIL CLEAN FLOORS UNDER ALL SINKS,COOKING EQUIPMENT,PREP TABLES AND SODA SYRUP DISPENCERS. MUST REMOVE EXTREME FOOD DEBRIS AND GREASE.

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

MUST DETAIL CLEAN WALLS IN PREP AREAS AND REMOVE GREASE AND FOOD DEBRIS.

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. THE COOKING EQUIPMENT, HOOD,FILTER AND PIPES ABOVE NOT CLEAN HAS GREASE BUILDUP. INSTRUCTED TO CLEAN SAME.

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. THE FLOOR IN THE BACK PREP AREA THICK WITH GREASE BUILDUP. INSTD. TO CLEAN AND CHANGE MOP HEADS OFTEN.

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 THE WALLS BEHIND THE COOKING EQUIPMENT HAS FOOD DEBRIS ON THEM.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN THE VENTS IN THE BACK AREA HAS DUST BULDUP.

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 CLEN OLD FOOD FROM CAN OPENER ON PREP TABLE AND MAINTAIN. ALSO CLEAN/SANITIZE RIGHT SIDE OF UPPER PANEL OF ICE MAC...

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 CLEAN DEBRIS FROM FLOOR AREAS IN REAR DOOR AREA.

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.MUST NOT REUSE SINGLE SERVICE ARTICLES IN REAR WALK ...

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

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 Regulati...