Sun Wah Bar-b-q Inc Co

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

MUST SEAL ALL HOLES AND CREVICES IN WALLS AND CEILING THROUGHOUT PREMISES.

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

EXHAUST VENT NOT WORKING IN WOMEN'S EMPLOYEE TOILET ROOM. MUST REPAIR/REPLACE WOMEN'S EXHAUST VENT.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION #18 FROM REPORT #1236119, DATED ON 11/25/13, NOT CORRECTED, UPGRADED TO CRITICAL VIOLATION 7-42-090. OBSERVED OVER 50 LIVE ROACHES (ADULT AND SMALLER) AT FRONT PREP AREA INSIDE CABINET UNDER COOKING EQUIPMENT AT SOUTH WALL,...

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

OBSERVED LITTER AND DEAD INSECTS INSIDE WOODEN EMPLOYEES LOCKERS ALSO OBSERVED ACCUMULATED DIRT BUILD UP INSIDE MOP SINK. FOOD BUILD UP ON EXTERIOR OF BULK CONTAINERS, FOOD ENCRUSTED ON INTERIOR/EXTERIOR SURFACES OF ALL COOKING AND COOLING EQUIPMENT,...

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

OBSERVED ACCUMULATED FOOD/DIRT BUILD UP AND STANDING WATER ON FLOOR THROUGHOUT REAR PREP/DISHWASH AREA ALSO OBSERVED MISSING/CRACKED FLOOR TILES AND BROKEN BASEBOARDS IN REAR PREP AREAS. ACCUMULATED DEBRIS IN FLOOR DRAINS AND TROUGH GRATES. INSTRUCTE...

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

OBSERVED DIRT BUILD UP ON EMPLOYEES WASHROOM DOORS, FOOD ENCRUSTED ON WALLS THROUGHOUT REAR PREP/DISHWASH AREA, WALLS INSIDE EMPLOYEES WASHROOMS, OBSERVED HOLES IN WALLS AND AROUND PIPES AT REAR PREP AND BEHIND EMPLOYEES LOCKERS. MUST DETAIL CLEAN/SA...

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION #18 FROM REPORT #1236119, DATED ON 11/25/13, NOT CORRECTED, UPGRADED TO CRITICAL VIOLATION 7-42-090. OBSERVED OVER 50 LIVE ROACHES (ADULT AND SMALLER) AT FRONT PREP AREA INSIDE CABINET UNDER COOKING EQUIPMENT AT SOUTH WALL,...

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

VIOLATION UPGRADED TO CRITICAL VIOLATION #14.

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

OBSERVED RUSTED RACKS AND RAILS INSIDE WALK IN COOLER AND FAR REAR PREP AREA. MUST REFINISH OR REPLACE SAID RACKS/RAILS. NO SPLASHGUARDS BETWEEN EXPOSED HAND SINKS AND PREP SINKS. MUST INSTALL WASHABLE SPLASHGUARDS.

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

OBSERVED LITTER AND DEAD INSECTS INSIDE WOODEN EMPLOYEES LOCKERS ALSO OBSERVED ACCUMULATED DIRT BUILD UP INSIDE MOP SINK. FOOD BUILD UP ON EXTERIOR OF BULK CONTAINERS, FOOD ENCRUSTED ON INTERIOR/EXTERIOR SURFACES OF ALL COOKING AND COOLING EQUIPMENT,...

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

OBSERVED ACCUMULATED FOOD/DIRT BUILD UP AND STANDING WATER ON FLOOR THROUGHOUT REAR PREP/DISHWASH AREA ALSO OBSERVED MISSING/CRACKED FLOOR TILES AND BROKEN BASEBOARDS IN REAR PREP AREAS. ACCUMULATED DEBRIS IN FLOOR DRAINS AND TROUGH GRATES. INSTRUCTE...

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

OBSERVED DIRT BUILD UP ON EMPLOYEES WASHROOM DOORS, FOOD ENCRUSTED ON WALLS THROUGHOUT REAR PREP/DISHWASH AREA, WALLS INSIDE EMPLOYEES WASHROOMS, OBSERVED HOLES IN WALLS AND AROUND PIPES AT REAR PREP AND BEHIND EMPLOYEES LOCKERS. MUST DETAIL CLEAN/SA...

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

NEW SECOND FLOOR DINING AREA ADDED WITH ONLY EXPOSED HAND SINK AND MOP SINK. MUST INSTALL SEPARATE PREP SINK FOR WATER SERVICE.

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

REAR AREAS ARE CLUTTERED AND UNORGANIZED. MUST REMOVE ALL UNNECESSARY ITEMS (WOOD, CHAIRS, UNUSED EQUIPMENT ETC) AND NEATLY STORE ALL ELSE TO FACILITATE CLEANING AND TO PREVENT PEST HARBORAGE.

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

FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 114.1 F AND 120.5 F- COOKED TONGUE, INTESTINES, PORK EARS AND BBQ PORK. ALL OUT OF TEMPERATURE FOODS VOLUNTARILLY DISCARDED AND DENATURED. INSTRUCTED MANAGER ALL PO...

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

OBSERVED OVER 10 LIVE ROACHES ON FLOOR INSIDE HEATER ROOM. INSTRUCTED MANAGER MUST CLEAN AND SANITIZE ALL AFFECTED AREAS/EQUIPMENT ALSO ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION 7-38-020.

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

BULK CONTAINERS NOT LABELED IN MAIN PREP AREA (FLOUR, SUGAR, ETC.). MUST LABEL ALL BULK CONTAINERS.

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

OBSERVED LITTER AND DEAD INSECTS INSIDE WOODEN EMPLOYEES LOCKERS ALSO OBSERVED ACCUMULATED DIRT BUILD UP INSIDE MOP SINK. MUST CLEAN AND MAINTAIN ALL LOCKERS AND MOP SINK.

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

DISHWASH AREA EXPOSED HANDWASH BOWL WATER VALVE LEAKING ALSO OBSERVED WALK IN COOLER DRAIN PIPE WATER DRIPPING ON FLOOR/AT SAME. MUST REPAIR AND MAINTAIN SINK AND WALK IN COOLER WATER PIPE MUST DRAIN INSIDE FLOOR DRAIN.

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

OBSERVED RIPPED REACH IN COOLER DOOR RUBBER GASKETS AT FRONT PREP AREA. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS.

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

OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON ALL SHELVES, EXTERIOR OF ALL COOLERS AND COOKING EQUIPMENT AT BOTH FRONT AND REAR PREP/DISHWASH AREAS. MUST CLEAN ALL EQUIPMENT AND MAINAIN.

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

OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON FLOOR UNDER AND AROUND ALL EQUIPMENT/ALONG ALL WALLS AND CORNERS AT PREP AND DISHWASH AREAS ALSO OBSERVED DAMAGED FLOOR TILES/LOW GROUT/MISSING FLOOR BASE TILES THROUGHOUT REAR PREP AREA. MUST CLEAN FLOOR ...

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

OBSERVED FOOD STAINS ON WALLS THROUGHOUT REAR PREP/DISHWASH AREA. MUST CLEAN ALL WALLS AND MAINTAIN.

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

OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE BETWEEN 87.9 F AND 101 F- PORK, ORGAN MEATS AND BBQ CHICKEN. INSTRUCTED MANAGER ALL HOT FOODS MUST BE HELD AT 140 F OR ABOVE. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS...

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

OBSERVED WASTE WATER BACKING UP FROM FLOOR DRAIN UNDER REAR PREP AREA 2-COMPARTMENT SINK (BY DISHMACHINE) WHEN WATER IS TURNED ON. WHEN WATER IS TURNED OFF WATER WILL DRAIN. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN FLOOR DRAIN. SERIOUS VIOLATION 7-3...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

MENS EMPLOYEES WASHROOM TOILET BOWL UNABLE TO FLUSH. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN TOILET BOWL BY DATE OF REINSPECTION (05/27/13). SERIOUS VIOLATION 7-38-030.

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

THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1235227 DATED ON 06/08/12- #33 THE FOLLOWING NOT CLEAN, INTERIOR OF PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS WITH FOOD BUILD UP, INTERIOR OF EMPLOYEES LOCKERS CLUTTERED, #34 OBS...

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

OBSERVED RIPPED REACH IN COOLER DOOR RUBBER GASKETS AT FRONT PREP AREA. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS.

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

OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON ALL SHELVES, EXTERIOR OF ALL COOLERS AND COOKING EQUIPMENT AT BOTH FRONT AND REAR PREP/DISHWASH AREAS. MUST CLEAN ALL EQUIPMENT AND MAINAIN.

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

OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON FLOOR UNDER AND AROUND ALL EQUIPMENT/ALONG ALL WALLS AND CORNERS AT PREP AND DISHWASH AREAS ALSO OBSERVED DAMAGED FLOOR TILES/LOW GROUT/MISSING FLOOR BASE TILES THROUGHOUT REAR PREP AREA. MUST CLEAN FLOOR...

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

OBSERVED FOOD STAINS ON WALLS THROUGHOUT REAR PREP/DISHWASH AREA. MUST CLEAN ALL WALLS AND MAINTAIN.

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

SEE REPORT DATED ON 06/08/12

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

SEE REPORT DATED ON 06/08/12

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

SEE REPORT DATED ON 06/08/12

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

SEE REPORT DATED ON 06/08/12

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FRONT PREP AREA STEAMTABLE NOT MAINTAINED, WATER TEMPERATURE AT 107.5 F AT THIS TIME, UNABLE TO REACH MINIMUM HOLDING TEMPERATURE OF 140 F TO USE STEAMTABLE. INSTRUCTED MANAGER TO REPAIR STEAMTABLE, MUST BE ABLE TO HOLD ALL HOT FOODS AT 140 F OR ABOV...

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

FOUND THE FOLLOWING POTENTAILLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 101.5 F AND 107.7 F- PORK TONGUES, PORK BELLIES, DUCK FEET, PORK INTESTINES. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 F OR ABOVE IF HE...

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

THE FOLLOWING NOT CLEAN- INTERIOR OF PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS WITH FOOD BUILD UP, INTERIOR OF EMPLOYEES LOCKERS CLUTTERED AND WALK IN MEAT COOLER SHELVES WITH ACCUMULATED FOOD BUILD UP. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPM...

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

OBSERVED FOOD, DUST AND LITTER ON FLOOR IN REAR DRY STORAGE ROOM AND IN BOTH EMPLOYEES WASHROOMS. MUST CLEAN AND MAINTAIN FLOOR.

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

OBSERVED BLACK SMOKE STAINS ON CEILING TILES AT REAR SMOKE AREA. MUST PAINT/CLEAN ALL UNCLEAN CEILING TILES.

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

MENS WASHROOM HANDWASH BOWL DRAINING SLOWLY (FRONT PUBLIC WASHROOM). MANAGER ABLE TO REPAIR SINK AT THIS TIME/MUST MAINTAIN.

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

CLEAN OR REPLACE THE STAINED CUTTING BOARDS IN THE REAR PREP AREA.

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

DETAIL CLEAN ALL COOKING EQUIPMENT, PREP TABLES, STORAGE SHELVES, WIRE STORAGE RACKS IN WALK-IN COOLER THROUGHOUT THE PREMISES.

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

DETAIL CLEAN THE FLOOR THROUGHOUT THE PREP AREAS, WALK-IN FREEZER AND COOLER, STORAGE AREAS THROUGHOUT. DETAIL CLEAN DEAD ROACH UNDER 2 COMPARTMENT SINK AT CORNER OF THE BAR. MAINTAIN THE FLOOR DRY THROUGHOUT THE PREP AREAS

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

DETAIL CLEAN THE WALLS OF THE PREP AREA THROUGHOUT. CLEAN OR REPLACE THE STAINED CEILING TILES AROUND THE OVENS IN THE REAR PREP AREA.

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

HAIR RESTRAINTS NEEDED FOR ALL EMPLOYEES IN BOTH PREP AREAS.

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 FOOD AT IMPROPER TEMPERATURE.COOKED FOOD STORED INSIDE THE WALK-IN:COOKED AND PULLED DUCK AT TEMP OF 72F; COOKED VARIOUS KIND OF ANIMAL ORGANS AT TEMP OF 56.7...

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. ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. OBSERVED NO HOT WATER AT THE MEN'S EMPLOYEE RESTROOM. MANAGEMENT INSTRUCTED TO PROVIDE HOT AND COL...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE INSIDE OF THE WALK-IN FREEZER. OBSERVED MEAT BONES STORED IN DIRECT CONTACT WITH FRYER OIL...

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. OBSE...

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

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED EXCESS BUILDUP OF GREASE ALONG THE TOP AND SIDES OF THE GREASE DUMPSTER, ALOS ON THE GROUND AROUND THE DU...

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

OBSERVED WASTE WATER BACKUP FROM THE FLOOR DRAIN NEXT TO THE 3 COMPARTMENT SINK WHEN WATER WAS RELEASED FROM THE 3 COMPARTMENT SINK. MUST REPAIR SO THAT THE SINK DRAINS PROPERLY WITHOUT BACKUP. SERIOUS VIOLATION 7-38-030. H000073308-14.

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. REPLACE THE DOOR GASKETS FOR THE WALK-IN FREEZER DOOR TO PREVENT ICE BUILDUP INSIDE OF THE DOOR. CLEAN OR REPLACE THE ...

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. DETAIL CLEAN ALL COOKING EQUIPMENT, PREP TABLES, STORAGE SHELVES, WIRE STORAGE RACKS IN WALK-IN COOLER THROUGHOUT THE ...

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. DETAIL CLEAN THE FLOOR THROUGHOUT THE PREP AREAS, WALK-IN FREEZER AND COOLER, STORAGE AREAS THROUGHOUT. DETAIL CLEAN DEAD ROACH UNDER 2 CO...

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. DETAIL CLEAN THE WALLS OF THE PREP AREA THROUGHOUT. CLEAN OR REPLACE THE STAINED CEILING TILES AROUND THE OVENS IN THE REAR PREP AREA.

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

OBSERVED LEAK UNDERNEATH THE WOK STATION. MUST REPAIR.

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. HAIR RESTRAINTS NEEDED FOR ALL EMPLOYEES IN BOTH PREP AREAS.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

Shellfish shall be obtained from an approved source and kept in their original package until sold. FOUND FRESH SHELLFISH ( 2 CONTAINERS OF PACIFIC OYSTERS,AND 1 CONTAINER OF REGULAR MANILA CLAMS)WITHOUT SHELLFISH TAGS PROVIDED WITH PRODUCTS,STORE...

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:COOKED TONGUE,INTESTINES,RIBS,PORK, CHICKEN AND DUCKS AT TEMP OF...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. FOUND TWO EXPOSED HAND SINK WITHOUT SOAP AND PAPER TOWELS.ALSO REAR WASHROOMS USED FOR STAFF(WOMEN'S AND MEN'S)WITHOUT SOAP AND PAPER TOWELS.MANAGEMENT PROVIDED S...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED EVIDENCE OF RODENT INFESTATION THROUGHOUT THE PREMISES:FRONT PREP AREA:ALONG THE WAL...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE.OBSERVED COOKED FOOD UNCOVERED STORED ON TOP EACH OTHER IN WALK-IN(COOKED CHIC HEN, PORK,...

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

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. OBSERVED FLOOR DRAIN BACKING UP WASTE WATER ON FLOOR WHEN WATE...

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. DETAIL CLEAN ALL COOKING EQUIPMENT(INTERIOR AND EXTERIOR), INCLUDED PIPE AND ELECTRIC CORDS(GREASE AND DUST BUILD-UP...

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 THROUGHOUT THE PREMISES INCLUDED WALK-IN COOLERS AND FREEZERS,SPECIALLY UNDER SHELVES AND CORNERS(FOOD DEBRIS).NEED TO CLEAN AL...

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETERS IS NEEDED IN ALL COOLERS AND FREEZERS.

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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked ani...

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. exposed raw wood of storage shelving shall be repair.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of walk in cooler sh...

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 under heavy equipment, cooking equipment, and rear storage shelving not clean need detailed cleaning(corners).

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. Use dustless cleaning methods. walls, ceilings in rear prep areas need detailed cleaning.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...