See Thru Chinese Kitchen #13

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE FOLLOWING EQUIPMENT IN NEED OF CLEANING: BOTTOM AREA OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES AT THE WOK STATION, CAN OPENER BLADE AT PREP TABLE, RUSTY BOTTOM AREA OF PREP TABLE, AREA UNDER HOT HOLDING STATION AND SMALL PREP TABLE ...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS UNDER AND AROUND EQUIPMENT WHERE NEEDED, WALLS AROUND AND BEHIND EQUIPMENT AND SINKS WHERE NEEDED, CEILING VENTS AND CEILING TILE TO REMOVE DUST IN KITCHEN AREA. CLEAN ENCLOSED COMPRESSOR FAN IN WALK IN CO...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INSTRUCTED TO CLEAN THE VENTS IN THE HOODED AREA ABOVE THE COOKING EQUIPMENT.

WIPING CLOTHS: PROPERLY USED & STORED

3-304.14 : MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON SURFACES.

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

501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR DRINK PREP COOLER.

WIPING CLOTHS: PROPERLY USED & STORED

3-304.14 : MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON SURFACES.

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

-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR DRINK PREP COOLER.

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED

8-404.13(B:4) : PREVIOUS PRIORITY FOUNDATION VIOLATIONS FROM REPORT # 2598341 7/30/24 NOT CORRECTED #49-4-601.11(C) : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM INTERIOR & EXTERIOR OF FRYER CABINETS,EXTERIOR OF FOOD STORAGE CONTAINERS,...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED EVIDENCE OF APPX. 50 OR MORE MICE DROPPINGS ON FLOOR ALONG WALL BASES AND UNDERNEATH SHELVING UNITS AND PALLET IN DRY FOOD STORAGE AREA AND IN TOILET ROOM BEHIND TOILET AND SHELVING UNIT. MUST REMOVE DROPPINGS CLEAN AND SANITIZE.RECOMMENDED ...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

MUST REPAIR OR REPLACE OBSERVED A GAP ALONG BOTTOM OF REAR DOOR AND DOOR SWEEP WORN ON SCREEN DOOR MUST MAKE TIGHT FITTING TO PREVENT RODENT ENTRY.

WIPING CLOTHS: PROPERLY USED & STORED

MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON SURFACES.

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

MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR DRINK PREP COOLER.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS FROM REPORT # 2591797 3/28/24 NOT CORRECTED #49-4-601.11(C) : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM INTERIOR & EXTERIOR OF FRYER CABINETS,EXTERIOR OF FOOD STORAGE CONTAINERS,PREP TABLES,STORAGE SHELVES AN...

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

4-101.19 : MUST REMOVE RUST FROM PREP TABLES.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-601.11(C) : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM INTERIOR & EXTERIOR OF FRYER CABINETS,EXTERIOR OF FOOD STORAGE CONTAINERS,PREP TABLES,STORAGE SHELVES AND RACKS, ALL COOLERS,WOK STATION & FAUCETS,PIPES OF COOKING EQUIPMENT,INTE...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11 : MUST CLEAN FOOD DEBRIS FROM WALLS THROUGHOUT PREMISES

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-501.14 Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND DEBRIS BUILD UP ON FILTERS AND HOOD OF COOKING EQUIPMENT.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 : OBSERVED EXPIRED AND MISSING FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST PROVIDE A HAND WASHING SIGN AT HAND SINK IN TOILET ROOM.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED EVIDENCE OF APPX. 40 OR MORE MICE DROPPINGS ON FRONT COUNTER SHELVING UNITS,CARDBOARD ON FOOD STORAGE SHELVES AND DRY FOOD STORAGE AREA UNDER PALLETS.ALSO EVIDENCE OF APPX. 15 OR MORE LIVE SMALL FLIES ON PACKAGES ON SHELVING UNITS AND CEILIN...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED A GAP ALONG BOTTOM OF FRONT DOOR MUST MAKE DOOR TIGHT FITTING TO PREVENT RODENT ENTRY.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED BOXES AND BUCKETS OF FOODS STORED ON FLOOR IN WALK IN FREEZER AND COOLER MUST ELEVATE AND STORE ON SHELVING UNITS TO PREVENT CROSS CONTAMINATION.

WIPING CLOTHS: PROPERLY USED & STORED

MUST REMOVE WIPING CLOTHS STORED ON TABLES AND WOK STATION AND PLACE IN A SANITIZING SOLUTION WHEN NOT IN USE.

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

MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.

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

MUST REMOVE RUST FROM PREP TABLES.

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

MUST ELIMINATE GROCERY BAGS USED FOR FOOD STORAGE IN WALK IN FREEZER AND PROVIDE FOOD GRADE BAGS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM INTERIOR & EXTERIOR OF FRYER CABINETS,EXTERIOR OF FOOD STORAGE CONTAINERS,PREP TABLES,STORAGE SHELVES AND RACKS, ALL COOLERS,WOK STATION & FAUCETS,PIPES OF COOKING EQUIPMENT,INTERIOR PANEL OF...

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST PROVIDE A GARBAGE CAN WITH LID AND ELIMINATE BUCKET USED FOR GARBAGE IN TOILET ROOM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN FOOD DEBRIS FROM WALLS THROUGHOUT PREMISES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN DEBRIS BUILD UP INSIDE OF LIGHT FIXTURES.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST CLEAN EXCESSIVE GREASE AND DEBRIS BUILD UP ON FILTERS AND HOOD OF COOKING EQUIPMENT.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED EXPIRED AND MISSING FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS FROM REPORT # 2579613 8/4/23 NOT CORRECTED:#49-4-601.11(C) : MUST DETAIL CLEAN ALL COUNTER TOPS, DRY STORAGE SHELVING AND INTERIOR OF ALL COOLERS AND FREEZERS TO REMOVE SPILLS AND DEBRIS.#49-4-602.13 : OBSERVED ICE BUILD UP I...

APPROVED THAWING METHODS USED

OBSERVED FROZEN CHICKEN AND BEEF IN A TUB THAWING OUT. INSTRUCTED MANAGER TO PROPERLY UNTHAW TCS FOODS UNDER COOL RUNNING WATER OR INSIDE THE WALK IN COOLER.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST DETAIL CLEAN ALL COUNTER TOPS, DRY STORAGE SHELVING AND INTERIOR OF ALL COOLERS AND FREEZERS TO REMOVE SPILLS AND DEBRIS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED ICE BUILD UP INSIDE THE REACH FREEZER AND THE WALK IN FREEZER. MUST DEFROST AND CLEAN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS NEED DETAIL CLEANING THROUGH OUT PREMISES TO REMOVE SPILLS,DEBRIS AND/OR GREASE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DAMAGED CEILING TILES THROUGH OUT(WATER DAMAGED) AND BROKEN FLOOR TILES AT THE FRONT SERVICE COUNTER. MUST REPAIR AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST DETAIL CLEAN ALL COUNTER TOPS, DRY STORAGE SHELVING AND INTERIOR OF ALL COOLERS AND FREEZERS TO REMOVE SPILLS AND DEBRIS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS NEED DETAIL CLEANING THROUGH OUT PREMISES TO REMOVE SPILLS,DEBRIS AND/OR GREASE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DAMAGED CEILING TILES THROUGH OUT(WATER DAMAGED) AND BROKEN FLOOR TILES AT THE FRONT SERVICE COUNTER. MUST REPAIR AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

SEE VIOLATION #60

PREVIOUS CORE VIOLATION CORRECTED

OBSERVED PREVIOUS CORE VIOLATION #58 ALLERGEN TRAINING STILL NOT CORRECTED FROM REPORT #2554345 DATE 4-14-23. INSTRUCTED TO COMPLY AND MAINTAIN AT ALL TIMES OR MORE CITATIONS WILL FOLLOW. Violation Codes: 2-102.13 Inspector Comments: OBSERVED NO ALL...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.

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

OBSERVED OPEN FOOD STORED IN GROCERY BAGS. INSTRUCTED MANAGER TO PROPERLY STORE FOOD IN FOOD CONTAINERS OR STORAGE BAGS.

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

OBSERVED RAW WOOD SURFACES AT FRONT COUNTER. INSTRUCTED MANAGER TO SEAL ALL RAW WOOD SURFACES AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED FOOD SPILLS AND DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, SHELVING UNITS, BULK CONTAINERS, WASTE BASKETS, COOLERS, FREEZERS, PREP TABLES AND SINKS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CLUTTER IN REAR STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DEBRIS INISDE LIGHT SHIELDS IN PREP AREA, FOOD SPILLS ON WALLS IN PREP AREA, CARDBOARD AND FOOD DEBRIS ON FLOORS UNDER EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO FOOD HANDLER TRAINING FOR EMPLOYEES. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGER ON DUTY. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED EXTERIOR OF COOKING EQUIPMENT NOT CLEAN OF GREASE BUILD-UP, DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN. ALSO CLEAN FOOD STORAGE SHELVES IN PREP AREA.

PROPER DATE MARKING AND DISPOSITION

REFRIGERATED READY TO EAT TCS FOODS HELD OVER 24 HOURS WITHOUT PROPER DATE MARKING (EGG ROLLS, CRAB RAGOONS, COOKED BEEF AND CHICKEN). INSTD TO PROPERLY DATE MARK WITH DISCARD DATE (MAXIMUM OF 7 DAYS0 WITH PREPARATION DATE INCLUDED AS DAY 1. 7-38-005...

WIPING CLOTHS: PROPERLY USED & STORED

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION AT ALL TIMES WHEN NOT IN USE.

IN-USE UTENSILS: PROPERLY STORED

CLEAN KNIVES IMPROPERLY STORED INBETWEEN PREP TABLE AND STEAM TABLE. INSTD TO STORE PROPERLY

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

GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO USE PROPER FOOD GRADE CONTAINERS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INTERIOR BOTTOM OF FRYERS AND ALL STORAGE CONTAINERS (BUS PANS), NOT CLEAN EXCESSIVE FOOD DEBRIS AND RESIDUE. INSTD TO CLEAN AND MAINTAIN SAME.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

FOUND NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED TO IMPLEMENT A PROCEDURE AND PROVIDE ALL NECESSARY SUPPLIES. PRIORITY FOUNDATION VIOLATION 7-38-005

PREVIOUS CORE VIOLATION CORRECTED

CONTINUED NON COMPLIANCE FOR VIOLATION 49 FOUND EXCESSIVE FOOD, DIRT AND DEBRIS ON THE INTERIOR/EXTERIOR OF THE FRYERS, GRILL AND STOVE. ALSO, THE PREP TABLES AND STORAGE SHELVES IN THE PREP AREA AND INSIDE THE WALK IN COOLERS NEED TO BE DETAILED CLE...

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

FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO IMPLEMENT A POLICY IN WHICH ALL MANAGERS, FOOD/CONDITIONAL EMPLOYEES ACKNOWLEDGE THEIR RESPONSIBILITIES IN REPORTING ANY ILLNESSES TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-0...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

FOUND NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED TO IMPLEMENT A PROCEDURE AND PROVIDE ALL NECESSARY SUPPLIES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

PROPER DATE MARKING AND DISPOSITION

FOUND ALL OF THE RTE AND TCF FOODS STORED IN THE WALK IN COOLER NOT LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOODS THAT HAVE BEEN REMOVED FROM THEIR ORIGINAL PACKAGING AND/OR ALL PREPARED FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISS...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

FOUND EXCESSIVE FOOD, DIRT AND DEBRIS ON THE INTERIOR/EXTERIOR OF THE FRYERS, GRILL AND STOVE. ALSO, THE PREP TABLES AND STORAGE SHELVES IN THE PREP AREA AND INSIDE THE WALK IN COOLERS NEED TO BE DETAILED CLEANED. INSTRUCTED TO DETAIL CLEAN AND MAINT...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

THE INTERIOR OF THE FLOOR DRAINS AND THE FLOORS IN THE CORNERS AND UNDER/AROUND ALL OF THE COOKING/COOLING EQUIPMENT AND STORAGE RACKS HAVE EXCESSIVE GREASE, FOOD, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN. ALSO, MUST CLEAN AND MAINTAIN THE WALLS...

ALLERGEN TRAINING AS REQUIRED

NO PROOF OF ALLERGEN TRAINING ON SITE. INSTRUCTED TO HAVE ALL CITY OF CHICAGO FOOD SANITATION CERTIFICATE HOLDERS TO TAKE THE ALLERGEN TRAINING AND PROVIDE PROOF.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

2-DOOR REFRIGERATD PREP COOLER IN FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMPERATURE RECORDED AT 44.5F-48.3F. INSRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT AND TO HAVE UNIT SERVICED(UNIT MUST BE ABLE TO MAINTAIN AN I...

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

SHRIMP-46.7F, CHICKEN-47.7F, CHICKEN-46.1F, BEEF-45.8F, BEEF-46.1F- ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AND /OR HELD AT 40 DEGREES OR BELOW. PRODUCT(10LB VALUED AT $30) FOUND AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(...

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

ALL BULK FOOD ITEMS STORED OUT OF ORIGINAL CONTAINERS MUST BE LABELED. ALL COOKED AND/OR PREPARED FOODS NO LONGER IN ORIGINAL CONTAINERS THAT IS HELD FOR MORE THAN 24 HOURS MUST BE LABELED AND DATED.

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

CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF MICROWAVE OVENS, PREP TABLES AND SHELVES, WALK-IN COOLER, WALK-IN FREEZER, REFRIGERATED PREP TABLE, HOT HOLDING STATION WHERE GRAVY IS HELD, RICE COOKER, ALL SINKS(EXPOSED HANDSINK, 3 COMPARTMENT SINK, ...

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

DETAIL CLEAN FLOORS THROUGHOUT ALL AREAS ALONG THE BASES OF THE WALLS IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(FOOD AND GREASE BUILD-UP).

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

CLEAN, PAINT OR REPLACE ALL HEAVILY STAINED CEILING TILES THROUGHOUT FOOD PREP AND STORAGE AREAS. CLEAN AND/OR PAINT THE INTERIOR AND EXTERIOR OF THE WASHROOM DOOR. CLEAN DIRT, DEBRIS AND DEAD INSECTS FROM ALL LIGHT SHIELDS WHERE PRESENT. REPLACE BR...

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

OBSERVED CUT FRUIT STORED IN CARDBOARD BOXES IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE CONTAINERS TO STORE FOODS.

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

DETAIL CLEAN THE FOLLOWING ITEMS: INTERIOR OF PREP COOLERS, STEAM TABLE, PREP TABLES, DRY FOOD STORAGE CONTAINERS.

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

CLEAN THE WALLS OF THE FOOD PREP AREA ESPECIALLY BEHIND THE WOK STATION AND AROUND AND BEHIND THE 3 COMPARTMENT SINK AND EXPOSED HANDWASHING SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A SANITIZER BUCKET WHEN NOT IN USE.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

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

LABEL ALL DRY STORAGE CONTAINERS.

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

CUTTING BOARDS WORN, STAINED BEYOND REPAIR, WITH DEEP, DARK GROVES. REPLACE AND MAINTAIN CUTTING BOARDS.

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

CAN OPENER, INTERIOR DOOR RUBBER GASKETS AND STORAGE SHELVES OF ALL COOLERS, EXTERIOR OF DRY STORAGE BINS NOT CLEAN, DEBRIS. INSTD TO CLEAN SAME AND MAINTAIN.

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

INTERIOR OF HOOD AND ALL ATTACHED PIPING BEHIND COOKING LINE NOT CLEAN, GREASE/DUST BUILD-UP. CLEAN AND MAINTAIN.

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

THE HOOD, FILTERS, FRYERS, FRYER CABINETS (GREASE BUILDUP), WOK AREA, PREP TABLES, COOLERS, INTERIOR AND EXTERIOR OF SINKS,FREEZERS (FOOD DEBRIS), CONTAINERS AND LIDS, STORAGE SHELVES NOT CLEAN. INSTRUCTED TO CLEAN AND SANITIZE ALL.

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

THE FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT, PREP TABLES, SHELVES, ALONG WALLS AND IN ALL CORNERS IN PREP AREA, STORAGE AREAS AND DINING ROOM. STORE ALL STOCK OFF FLOOR IN WALK-IN FREEZER AND REAR STORAGE ROOM.

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

CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS SPLASHED ON FOOD DEBRIS ON IT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROPERLY STORE ICE SCOOP TO PREVENT HANDLE FROM CONTACTING ICE INSIDE THE ICE MACHINE.

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

CLEAN AND SANITIZE KNIVES AND KNIFE MAGNETIC STRIPS AT REAR. STORE CLEAN.

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

CLEAN EXTERIOR OF REFRIGERATORS IN PREP AREA. MUST CLEAN.

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

CLEAN FLOOR AT CORNERS UNDER HANDSINK AT FRONT, DETAIL CLEAN FLOORS AROUND UNDER AND INBETWEEN EQUIPMENT IN PREP AREA. MUST CLEAN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROPERLY STORE ICE SCOOP TO PREVENT HANDLE FROM CONTACTING ICE.

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.NEED TO CLEAN HOOD,FILTERS FRONT COOKING AREA. NEED TO CLEAN THE EXTERIOR OF ALL BULK SIDE STORAGE. CLEAN FRONT MICROWAV...

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 FLOOR UNDER AND AROUND DRY STORAGE BULK SHELVES, CLEAN UNDER AND AROUND COOKING AREA.

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.CLEAN LIGHT SHIELDS FRONT DINNING AND REAR PREP.

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WIPING CLOTHES IMPROPERLY STORED INSTRUCTED TO STORE IN CLEAN CONTAINER WITH 100PPM OF CHLORINE SANITIZER.

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. INVERT ALL SINGLE SERVICE FORKS AND SPOONS UNDER F...

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 AND EXTERIOR OF ALL COOLERS, FREEZERS, SHELVES, PREP TABLES, COOKING EQUIPMENT.

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. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN FREEZER.

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 STAINED CEILING TILES AND CLEAN CEILING VENTS IN LOBBY.

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. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

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

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO FROM REPORT #491242...

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. PROVIDE SHELVING FOR STORAGE IN WALK-IN FREEZER AND REAR STORAGE AREA.

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 AND EXTERIOR OF SINKS, FRYERS, FRYER CABINETS (GREASE BUILDUP), WOK AREA, PREP TABLES, COOLERS, FREEZERS...

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. FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT, PREP TABLES, SHELVES, ETC ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. STORE ...

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. SEAL OPENINGS AND PROVIDE COVING ALONG WALLS IN PREP AREA.

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

REPLACE DAMAGED LIGHT SHIELD IN UPRIGHT VEGETABLE COOLER.

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. ORGANIZE WALK-IN FREEZER, COOLER AND STORAGE ROOM. R...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.STORE ICE SCOOP HANDLE UP AND REMOVE PERSONAL DRINKS FROM ICE MACHINE.

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. PROVIDE SHELVING FOR STORAGE IN WALK-IN FREEZER AND REAR STORAGE AREA.

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 AND EXTERIOR OF SINKS, FRYERS, FRYER CABINETS, WOK AREA, PREP TABLES, COOLERS, FREEZERS

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. FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT, PREP TABLES, SHELVES, ETC ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. STOR...

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. SEAL OPENINGS AND PROVIDE COVING ALONG WALLS IN PREP AREA.

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. ORGANIZE WALK-IN FREEZER, COOLER AND STORAGE ROOM. ...

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 AND EXTERIOR OF CUTTING BOARDS, PREP TABLES, SINKS, COOKING EQUIPMENT, COOLERS, FREEZERS

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. ELEVATE ALL STOCK 6" OFF FLOOR IN WALK-IN COOLER AND FREEZER.

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...

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. FRON...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. NO HOT WATER (60.4F) AT S...

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 POP CRATES OFF FLOOR AND PROVIDE SHELVING FOR STORAGE.

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 AND EXTERIOR OF CUTTING BOARDS, PREP TABLES, SINKS, COOKING EQUIPMENT, COOLERS, FREEZERS

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. ELEVATE ALL STOCK 6" OFF FLOOR IN WALK-IN COOLER AND FREEZER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. STORE ICE SCOOP IN SEPARATE CONTAINER TO MINIMIZE BARE HAND CONTACT.