NEW HAPPY CHEF.

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.

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.

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

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.

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 MACHINE. ADJUST THRESHOLD AT REAR EXIT DOOR.

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.

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

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

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

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. HELD FOR INSPECTION TAG PLACED ON SAID UNIT. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL. CRITICAL 7-38-005 (A) ISSUED.

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 PROVIDED. MANAGER STATES SAID PRODUCTS HAS BEEN INSIDE HOT HOLDING UNIT SINCE 8AM. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS, APPROXIMATE VALUE $50.00. CRITICAL 7-38-005(A) ISSUED.

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. OBSERVED EMPLOYEE USING LOW TEMPERATURE DISH MACHINE WITH 0PPM CHLORINE AFTER SEVERAL CYCLES. SANITIZER LINE IS CLOGGED AND NOT DISPENSING SANITIZER. PERFORMANCE CHEMICAL AND SUPPPLY INC. TECHNICIAN ARRIVED ON SITE TO REPAIR CLOGGED LINE. CRITICAL 7-38-030 ISSUED.

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 BLOCKING SINK TO MAKE ACCESSIBLE FOR HAND WASHING BY FOOD HANDLERS AT ALL TIMES. MANAGER REMOVE SAID ITEMS AT THIS TIME. SECOND HAND WASH SINK AT TEA PREP STATION BEING USED TO DUMP TEA. DARK STAINS INSIDE HAND WASH AND DRAIN WITH DARK BUILDUP. INSTRUCTED TO USE ONE COMPARTMENT SINK TO DISPOSE LIQUIDS AND MAINTAIN HAND WASH SINK FOR HAND WASHING ONLY. CRITICAL 7-38-030 ISSUED.

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.

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

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.

REPAIR LEAKS AT PIPING UNDER TWO COMPARTMENT 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.

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 AT ALL TIMES. MANAGER CALLED TECHNICIAN TO SERVICE WALK-IN COOLER, TECHNICIAN ARRIVED ON SITE TO ADD FREON. NO HELD FOR INSPECTION TAG PLACED ON UNIT AT THIS TIME. CRITICAL 7-38-005(A) ISSUED.

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 OF BEEF, 5LBS OF CHICKEN, 3LBS OF IMITATION CRAB MEAT,AND 3LBS OF SHRIMP. SAID PRODUCTS WITH LABELS DATED 4/13,4/11,4/9, AND 4/7. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS, APPROXIMATE VALUE $100.00. INSTRUCTED TO MAINTAIN COLD FOODS AT 40F AND BELOW AT ALL TIMES. CRITICAL 7-38-005(A) ISSUED.

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 CHICKEN, AND 2LBS OF IMITATION CRAB MEAT- AS WELL AS ICE CRYSTALS INDICATING THAWING AND REFREEZING OF SAID PRODUCTS. ALSO, FOUND READY TO EAT UNCOVERED VEGETABLES STORED NEXT TO RAW SHRIMP INSIDE WALK-IN COOLER. INSTRUCTED TO PROPERLY STORE READY TO EAT FOODS SEPARATE AND AWAY FROM RAW FOOD PRODUCTS AND COVER OPEN FOODS TO PROTECT FROM CONTAMINATION DURING STORAGE INSIDE WALK-IN FREEZER AND WALK-IN COOLER. MANAGER REMOVED SAID FOOD PRODUCTS AT THIS TIME, APPROXIMATE VALUE $20.00. SERIOUS 7-38-005(A) ISSUED.

All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL BULK FOOD CONTAINERS.

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 PREP AREA AND STORE KNIVES IN CLEAN DESIGNATED AREA.

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 SERVICE AREA. INSTRUCTED TO PROVIDE STORAGE RACK FOR DRY UTENSILS/EQUIPMENT STROAGE. INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN HAND WASH SINK AND TEA PREP AREA. INSTRUCTED TO REMOVE WORN WOOD BLOCKS AT THREE COMPARTMENT SINK AND CHIPPED WOOD PANEL AT NEXT TO DISH MACHINE AREA.

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 COOLER CEILING/FAN GUARDS, PREP AREA WALLS, INTERIOR OF DEEP FRYERS, EXTERIOR/INTERIOR OF STOVE, AND PREP SHELVES/RACKS.

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 TO REPLACE CRACKED FLOOR TILES AT PREP AREA AND REMOVE DARK STAINS AT CARPETING IN DINING AREA.

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 COVER IN MENS TOILET ROOM AND CLEAN CEILING IN MENS TOILET ROOM WITH STAINS. INSTRUCTED TO REPAIR WALL BASE COVING IN DINING AREA AND CAULK ALONG WALL THROUGH OUT DINING AREA AND NEXT TO DISH MACHINE.

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, AND REPLACE BULB AT UTILITY SINK/ONE COMPARTMENT SINK AREA.

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. INSTRUCTED TO REPAIR LEAKS AT PIPING UNDER HAND WASH SINK NEXT TEA PREP AREA, REPAIR LEAKS AT HANDLES/FAUCET AT THREE COMPARTMENT SINK, TWO COMPARTMENT SINK, AND ONE COMPARTMENT SINK. INSTRUCTED TO REPAIR SLOW DRAINING HAND WASH SINK NEXT TO TWO COMPARTMENT SINK AT REAR. INSTRUCTED TO PROVIDE BACK FLOW PREVENTION DEVICE AT WATER LINE AT ICE MACHINE.

INSTRUCTED TO PROPERLY STORE CLEANING EQUIPMENT AT REAR DRY STROAGE.