Orange Garden Restaurant LLC

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ACCUMULATED GREASE BUILD UP ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT. EXCESSIVE DIRT AND DEBRIS ON FLOOR INSIDE WALK-IN COOLER AND UNDERNEATH PREP TABLES. MUST CLEAN AND MAINTAIN AT ALL TIMES. MUST CLEAN FLOOR THROUGHOUT BASEMENT.

PROPER HOT HOLDING TEMPERATURES

OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE 2-DOOR TALL COOLER IN KITCHEN FOOD PREP AREA. OBSERVED COOKED CHICKEN AT 101.F. INSTRUCTED MANAGEMENT TO MAINTAIN ALL HOT TCS FOODS AT 135F OR ABOVE. MANAGER IMMEDIATELY AND VOLUNT...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED BOXES OF FOOD STORED ON THE FLOOR INSIDE THE WALK-IN COOLERS AT THIS TIME OF INSPECTION. INSTRUCTED TO ELEVATE ALL FOOD ITEMS OFF THE FLOOR AND MAINTAIN.

PERSONAL CLEANLINESS

OBSERVED EMPLOYEES PREPARING AND SERVING FOOD WITHOUT WEARING HAIR RESTRAINTS. 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 AND PREP SINKS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OUTSIDE GARBAGE AREA NOT MAINTAINED. OBSERVED OUTSIDE GREASE CONTAINER TO HAVE GREASE ENCRUSTED ON TOP LIP LID SIDES AND GROUND SURROUNDING GREASE CONTAINER, THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PEST. MUST MAINTAIN AREA ADEQUATE MAINTAIN AT AL...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED ACCUMULATED GREASE BUILD UP ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT. EXCESSIVE DIRT AND DEBRIS ON FLOOR INSIDE WALK-IN COOLER AND UNDERNEATH PREP TABLES. MUST CLEAN AND MAINTAIN AT ALL TIMES. MUST CLEAN FLOOR THROUGHOUT BASEMENT.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESS DIRT AND FOOD DEBRIS ON FLOOR DRAINS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN.

PREVIOUS CORE VIOLATION CORRECTED

OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2602143 ON 09/04/2024. 36. OBSERVED GLASS DOOR COOLER IN SMOOTHIE PREP AREA IN FRONT TO NOT HAVE A THERMOMETER. INSTRUCTED MANAGER TO PROVIDE THERMOMETER INSIDE TO ENSURE EQUIPME...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

TOP PORTION OF THE INTERIOR ICE MACHINE NEEDS CLEANING. MUST CLEAN AND MAINTAIN MORE FREQUENTLY TO PREVENT ACCUMULATION.

PROPER HOT HOLDING TEMPERATURES

OBSERVED COOKED CHICKEN STORED ON COUNTER IN KITCHEN PREP AREA AT 87.7F WITH NO ACTIVE SOURCE OF TEMPERATURE REGULATION. MANAGER STATED ITEMS WERE COOKED THIS MORNING. INSTRUCTED MANAGER TO HOT HOLD TCS FOOD ITEMS AT OR ABOVE 135F AT ALL TIMES, OR RA...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED GLASS DOOR COOLER IN SMOOTHIE PREP AREA IN FRONT TO NOT HAVE A THERMOMETER. INSTRUCTED MANAGER TO PROVIDE THERMOMETER INSIDE TO ENSURE EQUIPMENT IS FUNCTIONING.

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

OBSERVED GASKETS OF THE 2 DOOR STANDING COOLER NEXT TO STAIRS FOR BASEMENT TO BE HEAVILY TORN AND DAMAGED. INSTRUCTED MANAGER TO PROVIDE REPLACEMENT FOR TORN AND DAMAGED GASKETS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE INTERIOR WALLS AND BOTTOM AS WELL AS EXTERIOR DOOR AND HANDLE OF THE MICROWAVE DIRECTLY ACROSS THE WOK STATION TO HAVE EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP, AS WELL AS SPILLAGE INSIDE MICROWAVE. OBSERVED HAND SINK HANDLES NEXT TO 3 ...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED HEAVY BUILD UP OF GREASE AND DUST ON THE EXHAUST FILTERS, PIPING, SWITHCES, AND ALL COMPONENTS OVER THE OVENS AND WOK AREAS IN KITCHEN. INSTRUCTED MANAGER TO SERVICE VENTILATION SYSTEM AND MAINTAIN FREE OF EXCESSIVE DUST AND GREASE BUILD UP.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED NO HAND WASH SIGNS AT ALL HAND WASH SINKS. INSTRUCTED TO HAVE HAND WASH SIGNS AT ALL HAND WASH SINKS.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

NOTED LOW-TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. THE SANITIZING STRENGTH OF THE SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZED AT A MINIMUM OF 50 PPM. T...

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

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

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS AND FOOD STORED INSIDE GROCERY BAGS AND TIN CANS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS.

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

NOTED UNFINISHED WOOD USED FOR SHELVING AT THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO PROVIDE SHELVES WITH NON-POROUS WOOD THAT ARE EASILY CLEANABLE AND MAINTAINED.

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

NOTED RUSTY AND DIRTY SHELVES INSIDE WALK-IN COOLERS IN THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH TOXIC FOOD GRADE PAINT, AND - OR REPLACE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NOTED WASHROOMS ON PREMISES WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASHROOMS

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS IN THE FOLLOWING AREAS:- --FLOORS THROUGHOUT THE KITCHEN AND DISH WASHING AREA, ESPECIALLY UNDERNEATH COOKING STOVE, SHELVES AND DISHWASHER. --UNBALANCED FLOOR WITH SLIGHT SLOPE BY THE 3-COMPARTMENT SIN...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED NO LIGHTING IN THE AREA WITH THE HAND WASH SINK OF THE BASEMENT FOOD STORAGE AREA.INSTRUCTED TO PROVIDE SHATTERPROOF BULBS OR PROTECTIVE SHIELD FOR THE BULBS.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH THE ORIGINAL CERTIFIED FOOD MANAGER CERTIFICATE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO ...

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

OBSERVED 1-3 FOOD HANDLERS EATING IN THE FOOD PREP AREA BY THE FOOD COOK LINE. INSTRUCTED MANAGERS THEY MUST PROVIDE A DESIGNATED SPACE FOR THEIR EMPLOYEES TO EAT.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED THE HANDWASHING SINK AT THE DISHWASHING AND THE SMOOTHIE AREA MISSING THE REQUIRED HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THE FACILITY USING IMPROPER COOLING METHODS FOR COOLING TCS FOODS (CHICKEN). THERE WAS COOKED CHICKEN COOLING AT ROOM TEMPERATURE IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO USE PROPER COOLING METHODS.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED THREE DRY FOOD SPICE CONTAINERS NOT LABELED ON THE COOKING LINE. INSTRUCTED TO LABEL ANY FOOD ITEMS NOT IN THEIR ORIGINAL PACKAGING WITH THEIR COMMON NAME AND MAINTAIN.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED THE HANDWASHING SINK AT THE DISHWASHING AREA INSTALLED NEAR THE DRAIN BOARD OF THE THREE-COMPARTMENT SINK WITHOUT A SPLASH GUARD. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD AT THE SAID HANDWASHING SINK AND MAINTAIN IT.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED KITCHEN UTENSILS NOT PROPERLY STORED. A CUTTING BOARD IS STORED STANDING UP ON THE FLOOR, A KNIFE IS STORED UNDER THE SERVING PLATES ON THE COOKING LINE, AND THE SERVING PLATES ARE NOT INVERTED. INSTRUCTED PROPERLY TO STORE AND INVERT ALL SA...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE SHELVING UNITS IN THE FOOD PREP AREA WITH SEVERE GREASED BUILD-UP UNDER THE VENTILATION HOOD AND THROUGHOUT THE FOOD PREP AREA WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN SAID SHELVING UNITS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE FLOORS UNDER THE VENTILATION HOOD WITH SEVERE GREASE BUILD-UP ON. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOOR.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED THE VENTILATION HOOD WITH GREASE DROPLETS AND DUST ON THE UNIT ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON-SITE AT THIS TIME. INSTRUCTED THE MANAGER TO HAVE ALL FOOD HANDLERS RETAKE THE REQUIRED FOOD HANDLING TRAINING COURSE AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE ORIGINAL CITY OF...

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

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

NOTED RUSTY AND DIRTY SHELVES INSIDE WALK-IN COOLER AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NOTED LEAKING FAUCET AT RINSING SPRAYER SINK BY THE DISH WASHER. INSTRUCTED TO REPAIR AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NOTED WASHROOMS ON-PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASHROOMS

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED HEAVY CLUTTER ON SHELVES AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED MULTIPLE HOLES AND OPENING ON WALL AT THE DISHWASHING AREA AND ON CEILING AT THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO REPAIR AND MAINTAIN, SEAL ALL HOLES AND OPENINGS TO PREVENT HIDING PLACES FOR PEST.

ALLERGEN TRAINING AS REQUIRED

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO ADEQUATE HANDWASHING SINK CONVENIENT AND ACCESSIBLE TO DISHWASHER AT DISH MACHINE. MUST INSTALL HANDWASHING SINK CONVENIENT AND ACCESSIBLE FOR DISHWASHER AT DISH MAHCINE TO WASH HANDS. OBSERVED FRONT SMOOTHIE AREA NEAR ICE MACHINE WITH NO...

PROPER COLD HOLDING TEMPERATURES

OBSERVED 20LBS OF COOKED EGGROLLS VALUED AT $60 IN WALK IN COOLER IN BASEMENT AT IMPROPER TEMPERATURES OF 50.2F. ALL EGGROLLS WERE VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED WALK IN COOLER IN BASEMENT CONTAINING TCS FOODS AT 50.0F. COOLER WAS REPAIRED DURING INSPECTION AND WAS MAINTAINING 41F. PRIORITY VIOLATION 7-38-005

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

OBSERVED IMPROPER STORAGE OF PLASTIC TO GO UTENSILS. INVERT PLASTIC UTENSILS WITH HANDLES FACING OUT TO PREVENT HAND CONTAMINATION.

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

OBSERVED RAW WOOD THROUGHOUT FACILITY. ALL RAW WOOD MUST BE PAINTED OR SEALED SO THAT IT IS NONABSORBANT SMOOTH AND EASILY CLEANABLE. OBSERVED RAW WOOD BOARD IN MENS ROOM, UNDER AND AROUND DISH MACHINE, IN COOKING AND PREPPING AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED FILTERS AND HOODS NEED TO BE CLEANED. OBSERVED ACCUMULATION OF GREASE. CLEAN AND MAINTAIN

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS AT THE DISH WASHING AREA FOR STAFF TO WASH HANDS BETWEEN HANDLING THE CLEAN AND DIRTY DISHES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

RAW WOODEN SHELVING AT THE DISH MACHINE AREA. MUST PAINT SEAL. SHELVING SURFACES MUST BE SMOOTH AND CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

BLACKENED MOLDY METAL WALL AT THE DISH MACHINE. MUST CLEAN AND MAINTAIN. UNEVEN RAW BRICK WALLS THROUGHOUT THE BASEMENT NEXT TO THE BOX FREEZERS AND DRY FOOD STORAGE AREAS MUST BE COVERED/SEALED TO BE SMOOTH AND CLEANABLE.

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

NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS AT THE DISH WASHING AREA FOR STAFF TO WASH HANDS BETWEEN HANDLING THE CLEAN AND DIRTY DISHES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

TOP PORTION OF THE INTERIOR ICE MACHINE NEEDS CLEANING. MUST CLEAN AND MAINTAIN.

PROPER COLD HOLDING TEMPERATURES

OBSERVED APPROXIMATELY 60 LBS COOKED EGG ROLLS IN THE BASEMENT WALK-IN COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 48.2F TO 50.7F. REVIEWED ALL COLD FOODS MUST BE HELD AT 41F OR BELOW. ALL DISCARDED. AN ESTIMATED $600.00. PRIORITY VIOLATION 7-38-...

PROPER DATE MARKING AND DISPOSITION

OBSERVED VARIOUS PREPARED TCS, READY TO EAT FOODS THROUGHOUT COOLERS WITHOUT PROPER DATE LABELING WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. SUCH AS COOKED CHICKEN WITH NO LABELS, COOKED EGG ROLLS WITH A PREPARATION DATE ONLY. REVIEWED ALL TCS, P...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THE BASEMENT WALK-IN COOLER WITH AN INADEQUATE AMBIENT TEMPERATURE OF 50.2F WITH FOOD SUCH AS EGG ROLLS INSIDE AT 50.7F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW, C.D.P.H C...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK FOOD CONTAINERS MUST BE PROPERLY LABELED.

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

MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE BOX FREEZERS. MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.----BROKEN/CRACKED PLASTIC LID ON THE BULK STARCH CONTAI...

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

MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR/PADDING FOR METAL PREP TABLE AT THE RICE HOT HOLDING STATION. MUST BE SMOOTH CLEANABLE SURFACE.

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

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST NOT USE CLOTH TOWELS, PAPER OR TIN FOIL AS LINER FOR SHELVING THROUGHOUT THE PREMISES. RAW WOODEN SHELVING AT THE DISH MACHINE AREA. MUST PAINT SEAL. SHELVING SURFACES MUST BE SMOOTH AND CLEANABLE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

BULK STARCH CONTAINER FOUND DIRTY. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

WATER DAMAGED CEILING TILE AT THE ENTRANCE TO THE KITCHEN. MUST REPLACE. BLACKENED MOLDY METAL WALL AT THE DISH MACHINE. MUST CLEAN AND MAINTAIN. UNEVEN RAW BRICK WALLS THROUGHOUT THE BASEMENT NEXT TO THE BOX FREEZERS AND DRY FOOD STORAGE AREAS MUST ...

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS FROM #2240666 ON 11-27-18 NOT CORRECTED. #37- FOOD CONTAINER/BOTTLES USED FOR FOOD MUST BE LABEL WITH COMMON NAME OF FOOD.#38- FRONT DOORS(MAIN DOORS,AND INTERIOR DOORS) ARE NOT PROTECTED,OPENINGS BETWEEN AND BOTTOM OF DOORS,...

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

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED -

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED -

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

HAND SINK MUST BE INSTALLED AT SMOOTHIE STATION BY THE KITCHEN DOOR,IN DINING AREA. IF THAT AREA NO LONGER IS USED FOR SMOOTHIES MUST REMOVE THREE COMPARTMENT SINK AND ALL SMOOTHIES APPLIANCES AND NO NEED TO INSTALL HAND WASHING SINK. PRIORITY FOUNDA...

PROPER DATE MARKING AND DISPOSITION

ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED -

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

FOOD CONTAINER/BOTTLES USED FOR FOOD MUST BE LABEL WITH COMMON NAME OF FOOD - -

INSECTS, RODENTS, & ANIMALS NOT PRESENT

FRONT DOORS(MAIN DOORS,AND INTERIOR DOORS) ARE NOT PROTECTED,OPENINGS BETWEEN AND BOTTOM OF DOORS,INSTRUCTED TO RODENT PROOF DOORS TO PREVENT ENTRY POINT FOR PEST

PERSONAL CLEANLINESS

2-402.11 ALL FOOD HANDLERS MUST WEAR HAT/HAIR/BEARD RESTRAINT. -

WIPING CLOTHS: PROPERLY USED & STORED

WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

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

BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLER AT WEST WALL BY THE BASEMENT DOOR,BROKEN RUBBER GASKET AND INTERIOR LID INSIDE THE CHEST FREEZER IN BASEMENT.DUCT TAPE IS USED TO SEAL/REPAIR GASKET.REPLACE,THE USAGE OF DUCT TAPE IS PROHIBITE...

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

BLACK AND DEEP CUTS AT SURFACE OF CUTTING BOARD AT TRAY LINE (EAST SITE),MUST REFINISH OR REPLACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS/GASKETS, COOKING EQUIPMENT, PREP TABLES (UNDERSIDES AND SHELVES), STEAM TABLE AND SINKS. INTERIOR OF HOOD FILTERS WITH EXCESSIVE DUST AND GREASE. FOOD DEBRIS ON EXTER...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

ALL FLOORS THROUGHOUT ENTIRE FACILITY WITH DIRT, GREASE AND FOOD DEBRIS, SPECIALLY UNDER AND AROUND COOKING EQUIPMENT,UNDER DISH MACHINE,UNDER SHELVES ETC. MUST CLEAN ALL AREAS AND MAINTAIN. FLOOR THROUGHOUT THE PREP AREA(KITCHEN) IN POOR REPAIR,UNEV...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE. -

ALLERGEN TRAINING AS REQUIRED

OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN. -

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND EVIDENCE OF RATS AT PREMISES. OBSERVED ABOUT 25 RAT DROPPINGS AT BASEMENT ALONG WALLS AT BASEMENT AND UNDER ICE MACHINE 1ST FLOOR. SERIOUS VIOLATION. 7-38-020. MUST REMOVE ALL DROPPINGS, CLEAN BASEMENT ALONG WALLS AND UNDER ICE MACHINE, AND NOT...

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

FOUND HOLE AT FLOOR BY REAR EXIT DOOR. MUST SEAL HOLE BY DOOR.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND 7 RAT DROPPING UNDER COFFEE MACHINE AT KITCHEN AREAS. SERIOUS VIOLATION. 7-38-020. MUST NOTIFY PEST CONTROL OPERATOR.

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

FOUND FLOORS NOT CLEAN AT BASEMENT. MUST CLEAN AND SANITIZE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND EVIDENCE OF RODENTS AT PREMISES. OBSERVED 15 RAT DROPPINGS AT BASEMENT UNDER THE STAIRS. SERIOUS VIOLATION. 7-38-020. MUST NOTIFY PEST CONTROL OPERATOR.

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

FOUND BULK FOOD NOT LABELED. (FLOUR, SUGAR, ETC.) MUST LABEL BULK FOOD (PLASTIC BINS).

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

FOUND EXTERIOR OF DISHMACHINE NOT CLEAN. MUST CLEAN AND SANITIZE.

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

FOUND FLOORS NOT CLEAN UNDER STAIRS AT BASEMENT. MUST CLEAN AND SANITIZE.

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

MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE WALK-IN COOLER. MUST LABEL BULK FOOD STORAGE CONTAINERS.

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

OBSERVED FOOD STORE IN PLASTIC GROCERY BAGS INSIDE CHEST FREEZER LOCATED IN BASEMENT. INSTRUCTED TO STORE IN A FOOD GRADE BAGS.

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

OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

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

OBSERVED LEAKY FAUCET BASE AT THE 3-COMPARTMENT SINK IN KITCHEN PREP AREA.MUST REPAIR AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

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

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

FOUND ACCUMULATED FOOD DEBRIS ENCRUSTED ON/AROUND PREP AREA HANDWASH BOWL HOT AND COLD WATER HANDLES AND FOOD BUILD UP ON SHELVES/EXTERIOR OF ALL EQUIPMENT THROUGHOUT PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL EQUIPMENT.

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

OBSERVED ACCUMULATED FOOD/DIRT BUILD UP ON FLOOR THROUGHOUT PREP AREA ALONG WALLS/CORNERS. INSTRUCTED MANAGER TO CLEAN FLOOR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETERS INSIDE STAND UP REACH IN COOLER BY ICE MACHINE AND AT SMALL REACH IN COOLER BEHIND FRONT COUNTER. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS FOR ALL COOLERS.

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

FOUND MEAT STORED IN GROCERY BAGS IN VARIOUS COOLERS THROUGHOUT PREMISES. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE FOOD.

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

REPLACE TORN GASKETS AROUND THE TWO DOOR REACH-IN COOLER AND CLEAN THE GASKETS ENCRUSTED WITH FOOD DEBRIS.

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

FOUND THE DOOR HANDLE ON THE TWO DOOR REFRIGERATOR SOILED WITH FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

OBSERVED FOOD DEBRIS AND GREASE BUILDUP UNDER THE WOK LINE. MUST REMOVE AND MAINTAIN.

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

THE KNIVES AND KNIFE HOLDING SLOT IN THE EQUIPMENT ARE DIRTY; CLEAN , RINSE AND SANITIZE THE KNIFE HOLDER IN DETAIL.

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

THE METAL AND WOODEN SHELVING IN THE KITHEN AND WALK IN COOLER IS ENCRUSTED WITH FOOD; CLEAN AND/OR REPAIR THE SURFACES SO THEY ARE SMOOTH AND CLEAN.

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

THE KITCHEN FLOORS ARE DIRTY, ROUGH AND UNSANITARY, CLEAN AND RESEAL THE FLOORS SO THEY ARE SMOOTH AND EASY TO CLEAN.

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

THE KITCHEN WALLS ARE GREASY AND DIRTY, CLEAN THE WALLS AND USE LIGHT COLORED PAINT IF REPAINTING.

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: RAW CHICKEN STORED IN CONTAINER WITH MARINATE SAUCE AT TEMP OF 53.0F TO 53.4F,COOKED BROCCOLI AT TEMP OF 71.7F TO 76.9F. BOTH PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER WITH DATE OF 7-11-13. NO...

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

DETAIL CLEAN FANS INSIDE COOLERS WITH EXCESSIVE DUST AND DIRT BUILD-UP. MUST CLEAN AND MAINTAIN. EXTERIOR AND INTERIOR OF ALL COOKING EQUIPMENT WITH GREASE BUID-UP AND FOOD DEBRIS.MUST CLEAN AND MAINTAIN.

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

CELING LEAKING ABOVE SHELVING REAR KITCHEN AREA. MUST REPAIR AND MAINTAIN

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

MISSING LIGHT SHIELD AT TALL REACH-IN COOLER IN PREP AREA.MUST PROVIDE. DETAIL CLEAN LIGHT SHIELDS IN KITCHEN PREP AREA.

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

MUST INSTALL BACKFLOW PREVENTER DEVICE FOR MOP SINK IN THE BASEMENT.

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

: DETAIL CLEAN FANS INSIDE COOLERS WITH EXCESSIVE DUST AND DIRT BUILD-UP. MUST CLEAN AND MAINTAIN. EXTERIOR AND INTERIOR OF ALL COOKING EQUIPMENT WITH GREASE BUID-UP AND FOOD DEBRIS.MUST CLEAN AND MAINTAIN.

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

CELING LEAKING ABOVE SHELVING REAR KITCHEN AREA. MUST REPAIR AND MAINTAIN.

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

MISSING LIGHT SHIELD AT TALL REACH-IN COOLER IN PREP AREA.MUST PROVIDE. DETAIL CLEAN LIGHT SHIELDS IN KITCHEN PREP AREA.

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

MUST INSTALL BACKFLOW PREVENTER, DEVICE FOR MOP SINK IN THE BASEMENT.

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

FOOD (ICE)NOT PROCTED FROM CONTAMINATION. NOTED GREYISH AND BROWNISH SLIMMY SUBSTANCE ON THE INNER LINNING OF ICE MACINE DRIPPING ONTO THE ICE. MUST REMOVE ICE CLEAN AND SANITIZE ICE MACHINE. SERIOUS CITATION ISSUED 7-38-005(A) ICE MACHINE WAS CLEAN ...

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

PREVIOUS MINOR VIOLATION FROM 10/16/12, INSPECTION REPORT# 1198492 NOT CORRECTED.(32) RUSTY SHELVING AT REAR EXIT DOOR USED FOR RICE AND CLEAN DISH/PAN STORAGE. MUST CLEAN ALL, REMOVED RUST AND MAINTAIN. (33) INTERIOR AND EXTERIOR OF TALL REACH-IN CO...

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

DETAIL CLEAN FANS INSIDE COOLERS WITH EXCESSIVE DUST AND DIRT BUILD-UP. MUST CLEAN AND MAINTAIN. EXTERIOR AND INTERIOR OF ALL COOKING EQUIPMENT WITH GREASE BUID-UP AND FOOD DEBRIS.MUST CLEAN AND MAINTAIN.

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

CELING LEAKING ABOVE SHELVING REAR KITCHEN AREA. MUST REPAIR AND MAINTAIN.

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

MISSING LIGHT SHIELD AT TALL REACH-IN COOLER IN PREP AREA.MUST PROVIDE. DETAIL CLEAN LIGHT SHIELDS IN KITCHEN PREP AREA.

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

HAND WASH SINK IN PREP AREA IS DRAINING SLOW. MUST REPAIR.

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

RAW WOODEN SHELVING ABOVE ICE MACHINE MUST BE PAINTED OR SEALED. DIRTY SHELVING WITH FOOD SPLATTER ABOVE THREE COMPARTMENT AND ONE COMPARTMENT SINKS IN KITCHEN. RUSTY SHELVING AT REAR EXIT DOOR USED FOR RICE AND CLEAN DISH /PAN STORAGE. MUST CLEAN A...

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

INTERIOR AND EXTERIOR OF TALL REACH-IN COOLER DIRTY WITH FOOD DEBRIS AND ENCRUSTED FOOD IN DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN.

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

FLOOR UNDER WOK LINE WITH EXCESSIVE GREASE. MUST REMOVE AND MAINTAIN CLEAN. MUST NOT USE CARDBOARD AS MATTING FOR FLOOR AT DISH MACHINE.

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

WALLS AT THE FOLLOWING AREAS WITH FOOD SPLATTER, GREASE AND DIRT. AT THREE COMPARTMENT AND ONE COMPARTMENT SINKS. AT EXPOSED HAND SINK. AT METAL PREP TABLE ACROSS FROM TALL REACH-IN COOLER. MUST CLEAN AND MAINTAIN ALL.

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

HANDLES OF EXPOSED HAND SINK ENCRUSTED WITH FOOD. INTERIOR AND EXTERIOR OF THREE COMPARTMENT SINK DIRTY WITH FOOD DEBRIS AND DRIED FOOD. MUST CLEAN, SANITIZE AND MAINTAIN. LEAK ON NOZZLE OF COLD HANDLE ON THREE COMPARTMENT SINK. MUST REPAIR.

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.NEED TO REPLACE BROKEN AND RUSTY SHELF NEXT TO PREP TABLE , NEXT TO RICE COOKER

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.DETAIL CLEAN STAIRCASE THAT GOES ON THE ROOF,AND GROU...

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. All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:3 LAYERS OF FRESH EGGS(30 EACH ON EACH LAYER) AT TEMPERATURE OF 56...

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.POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE WEARING...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERV...

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.CHEST FREEZER DOOR INTERIOR LINER IS NOT PRPOPERLY SEALED, INSTRUCTED TO FIX IT.NEED TO REPLACE BROKEN AND RUSTY SHELF N...

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.CLEAN INTERIOR OF DEEP FRYER(GREASE BUILD UP).

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.DETAIL CLEAN STAIRCASE THAT GOES ON THE ROOF,AND GROUND WHICH HAS EXCESS OF PIGEON'S FECES

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. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FRESH EGGS STORED ON SHELF NEXT TO REAR DOOR IN PREP AREA. AT TEM...

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.O...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERV...

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.REMOVE ALL CARDBOARDS THROUGHOUT THE PREMISES.

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

All utensils shall be thoroughly cleaned and sanitized after each usage.DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, BUILD UP OF FOOD DEBRIS AND GREASE

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...