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HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

FOUND TWO OF TWO EXPOSED HAND WASH SINKS WITH NO PAPER TOWELS. INSTRUCTED TO PROVIDE PAPER TOWELS TO PROPERLY DRY HANDS AFTER WASHING HANDS PER CITY CODE. MANAGER PROVIDED PAPER TOWELS AT SAID SINKS AT THIS TIME. CRITICAL 7-38-030 ISSUED.

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. LABEL BULK FOOD CONTAINERS IN KITCHEN. LABEL, READY TO EAT PREPARED FOODS INSIDE WALK-IN COOLER.

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

REMOVE ICE BUILDUP IN WALK-IN FREEZER AND REMOVE MILK CRATE BEING USED TO STORE STOCK AT REAR STORAGE AREA.

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

CLEAN INTERIOR PANEL OF ICE MACHINE, PREP TABLE BOTTOMS, TEA STATION, INTERIOR OF THREE COMPARTMENT SINK, INTERIOR OF DEEP FRYERS, EXTERIOR OF OVEN, BULK FOOD CONTAINER LIDS. CLEAN SHELVES BY VENTILATION HOOD IN KITCHEN.

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. CLEAN FLOORS AROUND PREP TABLES AND INSIDE ICE MACHINE. REMOVE STANDING WATER AROUND FLOOR DRAIN IN ICE MACHINE ROOM AND AROUND DISH MACHIN...

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 VENTILATION HOOD/FILTERS, WALLS AND PIPING BEHIND TWO COMPARTMENT SINK, CEILING VENTS IN KITCHEN, ABOVE TEA STATION, AND IN WOMENS TOILET ROOM.

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

PROVIDE END CAPS FOR LIGHT SHIELDS ABOVE PREP AREA IN REAR KITCHEN.

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

REPAIR LEAKS AT HOT WATER HANDLE AT ONE COMPARTMENT SINK AND AT BACKFLOW DEVICE AT UPPER WALL AT UTILITY SINK.

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

All employees shall be required to use effective hair restraints to confine hair.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND HOT HOLDING UNIT AT IMPROPER TEMPERATURE: AMBIENT AIR AT 88.7F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 140F AND ABOVE AT ALL TIMES. H...

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

All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE SAID HOT HOLDING UNIT: 15 BBQ PORK PUFF AND 18 DEEP FRIED TARO PUFF WITH MEAT AT 93.4-100.3F. NO TIME/TEMPERATURE LOGS...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

FOUND HAND WASH SINK IN KITCHEN NOT ACCESSIBLE FOR HAND WASHING BECAUSE LARGE GARBAGE CAN BLOCKING SAID SINK AND DISH PAN WITH DIRTY DISHES FILLED INSIDE SINK. INSTRUCTED TO REMOVE SAID ITEMS FROM INSIDE HAND WASH SINK AND RELOCATE GARBAGE CAN FROM B...

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

REMOVE RUST FROM INTERIOR OF BEVERAGE COOLER AT FRONT SERVICE AREA. REMOVE ICE BUILDUP INSIDE WALK-IN FREEZER AND REPAIR GASKET AT WALK-IN FREEZER DOOR.

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

CLEAN EXTERIOR OF STOVE, PREP TABLE NEXT TO BULK FOOD STORAGE CONTAINERS, AND LIDS FOR FOOD CONTAINERS AT REAR STORAGE AREA.

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

REPLACE WATER DAMAGED CEILING PANELS AT DINING AREA, CLEAN PIPING AT CRAB TANKS, CLEAN DUSTY VENTS IN TOILET ROOMS, AND CLEAN WINDOW LEDGES AT DINING AREA.

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

REPAIR LEAKS AT PIPING UNDER TWO COMPARTMENT SINK.

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.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND WALK-IN COOLER AT IMPROPER TEMPERATURE OF 45F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 40F AND BELOW A...

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. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES RANGING FROM 45.6-47.0F INSIDE ABOVE SAID WALK-IN COOLER: 3LBS OF CHINESE SQUAB, 3LBS OF FISH FILET, 5LBS OF PORK CHOP,8LBS O...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND FOOD NOT PROTECTED INSIDE WALK-IN FREEZER: EXCESSIVE ICE BUILD-UP COVERING OPEN FOOD ITEMS-1LB OF FISH FILET, 2LBS OF...

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. INSTRUCTED TO LABEL BULK FOOD CONTAINERS.

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. INSTRUCTED TO INVERT UTENSILS AT FRONT BEVERAGE ...

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 PAINT RUSTY SURFACES AT MIXER, GREASE TRAPS, RACKS/SHELVES, AND PAINT WORN STORAGE SHELVES AT FRONT SER...

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. INSTRUCTED TO CLEAN THE FOLLOWING: INTERIOR PANEL OF ICE MACHINE,VENT COVERS INSIDE REFRIGERATION UNITS, WALK-IN COO...

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. INSTRUCTED TO RE-GROUT FLOOR TILE SECTIONS AT THREE COMPARTMENT SINK, TWO COMPARTMENT SINK, DISH MACHINE AREA, AND PREP AREA. INSTRUCTED ...

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. INSTRUCTED TO SEAL ALL OPENINGS AROUND PIPING AND CONDUITS IN PREP AREA AND ICE MACHINE STORAGE CLOSET. INSTRUCTED TO REPAIR WALL TILE AT UTILITY SINK. INSTRUCTED TO RE-ATTACH VENT...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO REPLACE CRACKED LIGHT SHIELDS, CLEAN LIGHT SHIELDS WITH DEAD INSECTS, ...

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

INSTRUCTED TO PROPERLY STORE CLEANING EQUIPMENT AT REAR DRY STROAGE.