Oliang Cafe Chicago

INSECTS, RODENTS, & ANIMALS NOT PRESENT

6-501.112--OBSERVED SEVERAL DEAD COCKROACHES ON GLUEBOARDS THROUGHOUT PREMISES SUCH AS IN KITCHEN UNDER SHELVES, ON FLOOR UNDER REGISTER, WAITER STATION AREA AND UPSTAIRS THROUGHOUT STORAGE ROOM. MUST REMOVE FROM PREMISES.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED COCKROACHES ON GLUEBOARDS THROUGHOUT PREMISES SUCH AS IN KITCHEN UNDER SHELVES, WAITER STATION AREA AND UPSTAIRS BY STORAGE ROOM. MUST REMOVE FROM PREMISES.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN FRONT FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

OBSERVED PREPARED READY TO EAT TCS FOODS SUCH AS CRAB RANGOON COOKED NOOLES, COOKED RICE IN THE REAR 2-DOOR TALL REACH-IN COOLER LONGER THAN 24 HOURS WITH NO EXPIRATION DATES. REVIEWED PROPER DATE LABELING. ALL PREPARED TCS FOODS HELD LONGER THAN 24 ...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

PERSONAL CLEANLINESS

OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE FOOD IS BEING PREPARED AND SERVED. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED ICE SCOOPS STORED INSIDE ICE MACHINE. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST NOT USE CARDBOAD INSIDE ALL COOLERS MUST BE SMOOTH CLEANABLE SURFACES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DUST BUILD UP ON VENTILATION VENT INSIDE THE UNISEX WASHROOM. MUST REPAIR AND MAINTAIN.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

MUST PROVIDE ALL THE REQUIRED EQUIPMENT FOR THE WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT. PRIORITY FOUNDATION VIOLATION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD WATER, SOAP AND PAPER TOWELS, THAT PROPERLY DRAINS AT THE DISH ROOM THREE COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION.

THERMOMETERS PROVIDED & ACCURATE

MUST PROVIDE A METAL STEM THERMOMETER TO MEASURE HOT AND COLD FOOD TEMPERATURES. PRIORITY FOUNDATION VIOLATION.

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

MUST PROVIDE PROPER STOPPERS FOR THE THREE COMPARTMENT SINK.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

ALL RAW WOOD AT THE DISH ROOM UTILITY SERVICE SINK MUST BE PAINTED/SEALED TO BE NON-ABSORBENT.----MUST REMOVE ALL PEELING PLASTIC FROM THE METAL SIDE OF THE WOK LINE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST INSTALL A SMOOTH CLEANABLE CEILING OVER THE COOKS LINE FOOD PREP AREA AND THE DISH WASHING ROOM.----MISSING CEILING TILE IN THE 2ND FLR. DRY STORAGE ROOM. MUST REPLACE.