SOUTH CHINA KITCHEN #2 INC..

REFRIGERATED PREP TABLE NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP FOUND AT 45.1F-UNIT TAGGED HELD FOR INSPECTION. INSTRUCTED NOT TO USE UNIT UNTIL REPAIRED AND RE INSPECTED BY CDPH - CITATION ISSUED - CRITICAL 7-38-005(A)

EGG ROLLS - 76.8F, CHICKEN WINGS - 78.6F, CHICKEN -101.5F, BEEF- 121.4F, BEEF - 56.6F, AND CHICKEN - 56.6F - ALL PRODUCT FOUND AT IMPROPER TEMPERATURE VOLUNTARILY DISCARDED (40LB VALUED AT 75.00) - CITATION ISSUED-CRITICAL 7-38-005(A).

MUST USE FOOD STORAGE BAGS INSTEAD OF PLASTIC GROCERY BAGS FOR FOOD ITEMS STORED IN WALK-IN FREEZER.

CLEAN THE FOLLOWING: INTERIOR CABINETS OF DEEP FRYERS, SHELVES UNDERNEATH FRONT SERVICE COUNTER, EXPOSED HAND SINK, EXTERIORS OF BULK FOOD STORAGE CONTAINERS, AND ALL OTHER UNCLEAN SURFACES.

FLOORS THROUGHOUT ENTIRE PREMISES MUST BE DETAIL CLEANED ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

REPLACE ALL STAINED CEILING TILES THROUGHOUT. REPAIR BOTTOM OF REAR OUTSIDE DOOR MAKING IT TIGHT-FITTING TO PREVENT RODENT ENTRY.

REPLACE BLOWN LIGHT IN HOOD ABOVE COOKING EQUIPMENT.

KEEP THERMOMETERS IN ALL COOLERS.

ELIMINATE CLUTTER IN REAR WHERE UNUSED EQUIPMENT IS STORED.

All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL BULK CONTAINERS IN PREP AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, PREP TABLES, SINKS, ICE MACHINE

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 EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.

The walls and ceilings shall be in good repair and easily cleaned. SEAL OPENINGS AROUND PIPE FITTINGS IN CEILING ABOVE EXPOSED SINK. REPLACE MISSING TILES ALONG WALLS IN ALL AREAS. REPLACE STAINED CEILING TILES IN ALL AREAS.

REMOVE FOOD EQUIPMENT, PANS, ETC FROM WASHROOM.

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. REMOVE UNUSED EQUIPMENT, CARDBOARD BOXES, ETC IN REAR STORAGE AND OUTSIDE AREAS TO PREVENT PEST HARBORAGE.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. IMPROPER TEMPERATURE OF PREP COOLER 52.7F AND REACH-IN COOLER 58.2F. INSTRUCTED MANAGER TO REPAIR COOLERS MUST MAINTAIN 40F OR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED H64459

All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF RAW EGGS 57.1F, COOKED CHICKEN 55.5-56.3F, AND EGG ROLLS 58.3F STORED IN PREP AND REACH-IN COOLERS OVERNIGHT. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005A CITATION ISSUED H64459

All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL BULK CONTAINERS IN PREP AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, PREP TABLES, SINKS, ICE MACHINE

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 EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.

The walls and ceilings shall be in good repair and easily cleaned. SEAL OPENINGS AROUND PIPE FITTINGS IN CEILING ABOVE EXPOSED SINK. REPLACE MISSING TILES ALONG WALLS IN ALL AREAS. REPLACE STAINED CEILING TILES IN ALL AREAS.

REMOVE FOOD EQUIPMENT, PANS, ETC FROM WASHROOM.

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. REMOVE UNUSED EQUIPMENT, CARDBOARD BOXES, ETC IN REAR STORAGE AND OUTSIDE AREAS TO PREVENT PEST HARBORAGE.