Opart Thai House

PERSONAL CLEANLINESS

ALL EMPLOYEES IN THE FOOD PREP/DISH WASHING AREAS MUST WEAR A HAIR RESTRAINT. INSTRUCTED TO WEAR.

WIPING CLOTHS: PROPERLY USED & STORED

FOUND THE WIPING CLOTHS IN THE FOOD PREP AREA NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

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

FOUND THE LOWER SURFACE OF THE PREP TABLES LINED WITH CARDBOARD AND WITH A RUSTY SURFACE. INSTRUCTED TO REMOVE THE CARDBOARD AND RUST FROM THE PREP TABLES. MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

THE TRASH RECEPTACLE IN THE WOMEN'S TOILET ROOM HAS NO LID/COVER. INSTRUCTED TO PROVIDE A RECEPTACLE WITH A LID/COVER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS AND THE FLOORS IN THE CORNERS, UNDER/AROUND THE SINKS, HOT WATER TANK, DISH MACHINE, COOKING AND COOLING EQUIPMENT WITH THICK DIRT, GREASE, FOOD AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. -THE...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

THE STORAGE AREA BY THE MEN'S TOILET ROOM WITH CLUTTER. INSTRUCTED TO ELIMINATE THE CLUTTER AND ORGANIZE THE AREA. MAINTAIN A CLUTTER FREE AREA.

PERSONAL CLEANLINESS

ALL EMPLOYEES IN THE FOOD PREP/DISH WASHING AREAS MUST WEAR A HAIR RESTRAINT. INSTRUCTED TO WEAR.

WIPING CLOTHS: PROPERLY USED & STORED

FOUND THE WIPING CLOTHS IN THE FOOD PREP AREA NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

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

FOUND THE LOWER SURFACE OF THE PREP TABLES LINED WITH CARDBOARD AND WITH A RUSTY SURFACE. INSTRUCTED TO REMOVE THE CARDBOARD AND RUST FROM THE PREP TABLES. MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

THE TRASH RECEPTACLE IN THE WOMEN'S TOILET ROOM HAS NO LID/COVER. INSTRUCTED TO PROVIDE A RECEPTACLE WITH A LID/COVER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS AND THE FLOORS IN THE CORNERS, UNDER/AROUND THE SINKS, HOT WATER TANK, DISH MACHINE, COOKING AND COOLING EQUIPMENT WITH THICK DIRT, GREASE, FOOD AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. -TH...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

THE STORAGE AREA BY THE MEN'S TOILET ROOM WITH CLUTTER. INSTRUCTED TO ELIMINATE THE CLUTTER AND ORGANIZE THE AREA. MAINTAIN A CLUTTER FREE AREA.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

THE REAR HAND WASHING SINK IS IN POOR REPAIR, WRAPPED IN A BLACK GARBAGE BAG AND TAPED UP. INSTRUCTED TO HAVE SINK FIXED AND MUST MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

FOUND THE HAND WASHING SINKS IN THE REAR FOOD PREP AREA, THE FRONT BAR AREA AND IN THE MEN'S TOILET ROOM WITH NO HAND DRYING DEVICES. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c) SEE ABOVE VIOLATION #10. NO CITATION I...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

FOUND 5 LARGE LIVE ROACHES IN THE REAR FOOD PREP AREA AROUND THE DISH MACHINE AREA. ALSO, 5 SMALL LIVE FLIES IN THE FRONT BAR AREA. INSTRUCTED TO ELIMINATE ALL ACTIVITY, CLEAN THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE....

PERSONAL CLEANLINESS

ALL EMPLOYEES IN THE FOOD PREP/DISH WASHING AREAS MUST WEAR A HAIR RESTRAINT. INSTRUCTED TO WEAR.

WIPING CLOTHS: PROPERLY USED & STORED

FOUND THE WIPING CLOTHS IN THE FOOD PREP AREA NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

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

FOUND THE LOWER SURFACE OF THE PREP TABLES LINED WITH CARDBOARD AND WITH A RUSTY SURFACE. INSTRUCTED TO REMOVE THE CARDBOARD AND RUST FROM THE PREP TABLES. MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

SEE VIOLATION #60.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

THE TRASH RECEPTACLE IN THE WOMEN'S TOILET ROOM HAS NO LID/COVER. INSTRUCTED TO PROVIDE A RECEPTACLE WITH A LID/COVER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS AND THE FLOORS IN THE CORNERS, UNDER/AROUND THE SINKS, HOT WATER TANK, DISH MACHINE, COOKING AND COOLING EQUIPMENT WITH THICK DIRT, GREASE, FOOD AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. -TH...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

THE STORAGE AREA BY THE MEN'S TOILET ROOM WITH CLUTTER. INSTRUCTED TO ELIMINATE THE CLUTTER AND ORGANIZE THE AREA. MAINTAIN A CLUTTER FREE AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

SEE VIOLATION #60.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

VIOLATION #60.

ALLERGEN TRAINING AS REQUIRED

SEE VIOLATION #60.

PREVIOUS CORE VIOLATION CORRECTED

FOUND THE PREVIOUS CORE VIOLATIONS FROM REPORT #2355509 DATED 12/17/2019 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: -49. INSTRUCTED TO CLEAN THE INTERIOR SURFACES OF COOKING EQUIPMENT AND REFRIGERATION UNIT. -56. INSTRUCTED...

MISCELLANEOUS / PUBLIC HEALTH ORDERS

OBSERVED SEVERAL PEOPLE IN THE RESTAURANT NOT WEARING FACE COVERINGS. MUST WEAR FACE COVERINGS. CITATION ISSUED 7-28-060

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

FOUND NO CHEMICAL TEST STRIPS ON PREMISES AS REQUIRED FOR THE LOW TEMP DISHMACHINE; INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005 ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO CLEAN THE INTERIOR SURFACES OF COOKING EQUIPMENT AND REFRIGERATION UNIT.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INSTRUCTED TO CLEAN THE VENTS ABOVE THE GRILL IN THE KITCHEN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

SEE VIOLATION #60.

ALLERGEN TRAINING AS REQUIRED

SEE VIOLATION #60.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM JUNE 26, 2019 AS REQUIRED; MUST CORRECT. #57 OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO HAVE FOOD HANDLERS UPDATE CERTIFICATES. #58 INSTRUCTED THE PERSON ...

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

NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEA CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL ...

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

OBSERVED THE RUBBER GASKETS AT THE THREE DOOR PREP COOLER IN POOR REPAIR; REPAIR OR REPLACE GASKETS AT THE THREE DOOR COOLER.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE BOTTOM INTERIOR OF THE FRYER IN NEED OF CLEANING TO REMOVE GREASE OBSERVED AND SURFACE AREAS AROUND THE WOK STATION; CLEAN BOTTOM OF FRYER TO REMOVE GREASE AND SURFACE AREAS AROUND THE WOKS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN THE FLOOR UNDER FRYERS TO REMOVE GREASE AND UNDER DISHMACHINE TO REMOVE STANDING WATER. OBSERVED DUST BUILD UP ON THE VENT FANS AND VENTS ON THE CEILINGS OF THE WASHROOMS; CLEAN VENT FANS AND VENTS TO REMOVE DUST.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO HAVE FOOD HANDLERS UPDATE CERTIFICATES.

ALLERGEN TRAINING AS REQUIRED

INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED EMPLOYEE NOT WASH HANDS BEFORE PUTTING ON GLOVES TO HANDLE FOOD. INSTRUCTED FOOD HANDLER TO WASH HANDS THEN PUT ON GLOVES. CORRECTED DURING INSPECTION. CRITICAL VIOLATION 7-38-010(A)

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

NO PERSON ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED MANAGER TO PROVIDE PERSON AND CERTIFICATE AT ALL TIMES WHEN HANDLING POTENTIALLY HAZARDOUS FOODS IE...RICE, SOUP, CHICKEN ETC.. SERIOUS VIOLATION 7-38-012

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

FRYERS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP. DETAIL CLEAN AND MAINTAIN. MUST CLEAN AIR VENT IN WALK IN COOLER.

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

FLOORS UNDER ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. ALL GREASE AND FOOD MUST BE REMOVED. FLOORS UNDER DISH MACHINE, 3 COMPARTMENT SINK, AND IN FRONT BAR AREA MUST BE DETAIL CLEANED

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

CLEAN INTERIOR BOTTOMS OF PREP COOLERS OF FOOD SPILLAGE.

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

REPLACE MISSING TILE AT FLOOR UNDERNEATH EXPOSED HAND SINK IN PREP AREA ACROSS FROM DISHMACHINE TO PREVENT INSECT HARBORAGE. CLEAN FLOOR UNDER DEEP FRYERS OF GREASE SPILLS.

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

MUST PROVIDE LIGHT SHIELD FOR BULB IN WALK-IN COOLER.

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

CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE GREASE.

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

FOUND SOME MISSING AND CRACKED WALL TILE AT THE LOWER WALL UNDERNEATH THE THREE COMP SINK; REPLACE WALL TILE WHERE NEEDED. CLEAN WALL IN KITCHEN BEHIND/ABOVE TWO DOOR FREEZER TO REMOVE DUST NOTED. SOME CEILING TILE AND VENTS IN KITCHEN NEED CLEANING;...

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

NO NAME FOUND ON THE BULK STORAGE CONTAINERS ON THE STORAGE SHELF IN THE KITCHEN; MUST LABEL CONTAINERS WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.

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

FOUND A LOOSE RUBBER GASKET AT THE THREE DOOR PREP COOLER IN THE KITCHEN (FAR RIGHT SIDE) AND THE TWO DOOR FREEZER RIGHT SIDE; MUST REPAIR OR REPLACE GASKETS AT BOTH UNITS.

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

FOUND WAIT STAFF HANDLING RICE IN KITCHEN; MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOODS AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER IN WALK-COOLER, INSTRUCTED TO INSTALL.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLERS REQUIRMENTS NOT MET.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED REFRIGERATOR CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING DUCK, CHICKEN AND BEEF AT IMPROPER TEMPERATUR OF 52.3 F. REFRIGERATION UNIT TAGGED. CRITICAL VIOLATION 7-38-005 (A)

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

OBSERVED APPROXIMATELY 1LB OF BEEF VALUED AT $10 AT 61.8 F, OBSERVED 2LBS OF CHICKEN VALUED AT $5 AT 57.4 F AND 3 LBS OF DUCK VALUED AT $30 AT 59.1. ALL FOOD DISCARDED AND DENATURED. CRITICAL VIOLATION 7-38-005 (A)

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

OBSERVED EXPOSED HANDSINK HANDLE IN DISREPAIR. REPAIR HANDLE SO THAT IT EASILY TURNS ON AND OFF.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND PREP REACH IN COOLER NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE OF 40F. AMBIENT TEMPERATURE WAS 54.2F. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY INSPECTOR. INSTRUCTED TO HAVE UNIT FIXED AND ONCE MAINTAINING THE PROPER TEMPERATUR...

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

FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE ABOVE PREP COOLER AT IMPROPER TEMPERATURES. TEMPERATURES RANGED FROM 46.1F-71.2F AND INCLUDED FOOD ITEMS: BEEF, PORK, CHICKEN, CUT VEGETABLES, TOFU, CUT ONIONS, COCONUT MILK, SAUCES, POT STICKERS,...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES: OBSERVED FOOD HANDLERS MULTI TASKING, HANDLING RAW FOODS, TOUCHING SOILED WASH CLOTHS AND PUTTING ON GLOVES WITHOUT WASHING THEIR HANDS. INSTRUCTED TO PROPERLY WASH HANDS WHEN MULTI TASKING, TOUCHING RAW FO0DS, BODY, ETC. CRI...

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

MUST PROPERLY DATE/LABEL POTENTIALLY HAZARDOUS FOODS IN ALL COOLERS.

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

MUST REMOVE FOOD/SAUCES STORED IN OPEN LARGE CANS IN COOLERS FROM CANS AND STORE IN FOOD GRADE CONTAINERS/BAGS.

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

MUST PROVIDE A PARTITIONER TO SEPARATE EXPOSED HANDWASHING SINK AND PREP TABLE IN PREP AREA.

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

MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF COOKING EQUIPMENT, RUBBER GASKETS AND RACKS IN ALL COOLERS, PREP TABLES AND CAN OPENER.

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS, UNDER/AROUND ALL SINKS AND HEAVY EQUIPMENT.

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

FLO0R TILES IN FRONT OF COOKING EQUIPMENT AND PREP COOLER (CLOSEST TO THE ENTRANCE DOOR)ARE NOT LEVEL AND HOLDING EXCESSIVE WATER. INSTRUCTED TO FIX/LEVEL FLOOR.

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

MUST DETAIL CLEAN AND MAINTAIN CEILING VENTS, TILES AND WALLS THROUGH OUT PREP AREA.

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

3-COMPARTMENT SINK FAUCET IS IN POOR REPAIR AND LEAKS. MUST FIX AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

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

FOUND FLOORS INSIDE STORAGE NOT CLEAN.

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

FOUND HOOD EXHAUST NOT CLEAN(EXCESSIVE GREASE).

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. NON-COMPLIANCE WITH PREVIOUS SERIOUS VIOLATIONS FROM INSPECTION #422269 ON 10/26/2010...

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

REMOVE POP AND MILK CRATES AND REPLACE WITH ADEQUATE SHELVING/RACKS TO STORE ITEMS.

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

BUILDUP THRESHOLD AT REAR DOOR. CLEAN FLOORS ALONG WALL BASE AT BAR.

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. REPLACE SOILED CEILING PANELS AND WIPE DOWN WALL AT REAR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND AMBIENT AIR TEMPERATURE OF PREP COOLER IN KITCHEN AT 56.1F AT TOP COMPARTMENT AND 57.7F AT BOTTOM COMP...

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 INSIDE ABOVE SAID UNIT AT IMPROPER TEMPERATURES: RAW SHRIMP, BEEF, CHICKEN AT 48.5F, TOFU AT 56.3F, 24 EGGS AT 66.6F. INSTRUCTED TO MAINTAIN COLD FOOD...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

FOUND OUTSIDE WASTE GREASE RECEPTACLE NOT MAINTAINED. GREASE RECEPTACLE LID WIDE OPEN WITH GREASE SPILLAGE, NOODLES, MANILLA CLAM SHELFISH TAG,FOOD DEBRIS,GREASE SPILLS SURROUNDING GROUND, SPLATTERED ON WALLS, AND ACCUMULATING ON TOP OF LID. INSTRUCT...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

FOUND SMALL THREE COMPARTMENT SINK AT BAR WITH DIRTY GLASSES SOAKING IN FIRST COMPARTMENT IN DIRTY, STAGNANT WATER WHICH IS UNABLE TO DRAIN DUE TO CLOGGED DRAIN. ALSO,MIDDLE COMPARTMENT NOT DRAINING WHEN WATER TURNED ON AND RUNNING INTO MIDDLE COMPAR...

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

PREVIOUS MINOR VIOLATIONS FROM REPORT #231311 ON 04/07/10 NOT CORRECTED: #INSTRUCTED TO PROVIDE SPLASH GUARDS BETWEEN PREP TABLE AND HAND WASH SINK. INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN HAND WASH SINK AND THREE COMPARTMENT SINK AT FRONT BAR PRE...

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

REMOVE POP AND MILK CRATES AND REPLACE WITH ADEQUATE SHELVING/RACKS TO STORE ITEMS.

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

CLEAN INTERIOR PANEL OF ICE MACHINE.

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

BUILDUP THRESHOLD AT REAR DOOR. CLEAN FLOORS ALONG WALL BASE AT BAR.

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. REPLACE SOILED CEILING PANELS, SEAL WALL NEXT TO VENTILATION HOOD WHERE EXPOSED INSULATION LOCATED, WIPE DOWN WALL AT REAR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND TWO PREP COOLERS AT KITCHEN AT IMPROPER TEMPERATURE OF 51.0-52.4F. INSTRUCTED TO MAINTAIN TEMPERATUR...

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 TEMPERATURE INSIDE ABOVE SAID PREP COOLERS: 2LBS OF COOKED DUCK, 1LB OF COOKED PORK, AND 2 X DOZEN EGGS AT 53.5-55.0F. MANAGER VOLUNTARILY D...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSEREVED FOOD HANDLER/WAITRESS HANDLING DIRTY...

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 PACKAGED FOOD ITMES INSIDE FREEZER.

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 PROVIDE SPLASH GUARD BETWEEN PREP TABLE AND HAND WASH SINK. INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN ...

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 AND OR REPLACE WORN, STAINED DISH WASHING HOLDERS, INTERIOR OF FREEZER, STORAGE SHELVES AT FRONT...

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 CLEAN UNDER, AROUND ALL COOKING EQUIPMENT TO REMOVE DIRT AND GREASE SPILLS.

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 DETAIL CLEAN UPPER WALLS AND CEILING AT KITCHEN AND WALLS AROUND HAND WASH SINK AT BAR. INSTRUCTED TO REPAIR WALL BASE COVING THROUGH OUT KITCHEN PREP AREA.

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

INSTRUCTED TO CLEAN LIGHT SHIELDS WITH DUST BUILD-UP IN KITCHEN.

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. INSTRUCTED TO CLEAN LITTER/DEBRIS AROUND OUTSIDE ...