Thai Bowl Noodle,rice and Bubble Tea

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

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO NECESSARY ITEMS/KIT ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE VOMIT AND DIARHEAL CLEAN UP PROCEDURE AND NECESSARY ITEMS/KIT (DISPOSAL MOP HEAD, SINGLE USE GLOVES, FACE MASK AND APPROVED CHEM...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO THERMOMETER STEM PROBE ON SITE TO DETERMINE PROPER INTERNAL TEMPERATURE OF TCS FOODS. PRIORITY FOUNDATION VIOLATION # 7-38-005 NO CITATION ISSUED

ALLERGEN TRAINING AS REQUIRED

OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES.

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

OBSERVED THE PIC WITHOUT A CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CERTIFIED FOOD MANAGER ON SITE/POSTED AT TIME OF INSPECTION WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS WERE BEING PREPARED AND/OR SERVED, COOKED CHICKEN, TOFU, COOKED NOODLES, ETC. INFORMED SITE THAT CERTIFIED FOOD MANAGER MUST B...

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

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO NECESSARY ITEMS/KIT ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE VOMIT AND DIARHEAL CLEAN UP PROCEDURE AND NECESSARY ITEMS/KIT (DISPOSAL MOP HEAD, SINGLE USE GLOVES, FACE MASK AND APPROVED CHEM...

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

OBSERVED FOOD HANDLER EATING FOOD, ON TOP SURFACE OF PREP TABLE IN FRONT PREP COUNTER AREA. INFORMED MANAGER THAT STAFF MEALS MUST OCCUR IN NON FOOD PREPARATION AREA. MAINTAIN AT ALL TIMES.

HANDS CLEAN & PROPERLY WASHED

OBSERVED FOOD HANDLER WASH HANDS AT 3 COMPARTMENT SINK LOCATED AT FRONT COUNTER AREA. INFORMED MANAGER/PIC THAT HAND WASHING MUST NOT OCCUR IN 3 COMPARTMENT SINK. INSTRUCTED MANAGER/PIC TO ENSURE FOOD HANDLERS WASH HANDS IN DESIGNATED HAND WASHING ...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HAND SINK AT DISH WASH/COOK LINE AREA INACCESSIBLE/BLOCKED BY SEVERAL LARGE BOXES OF INVENTORY, AS WELL A 1 LARGE BOX OF EGGS, AT TIME OF INSPECTION, WHILE FOOD PREP WAS OCCURRING. INFORMED MANAGER THAT HAND SINKS MUST BE ACCESSIBLE DURING...

FOOD SEPARATED AND PROTECTED

OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED IN 2 DOOR COOLER AT COOK LINE AREA WITH OUT COVERS OR PROTECTION. INSTRUCTED MANAGER TO PROVIDE COVERS OR LIDS FOR FOODS IN COOL HOLDING UNITS TO PREVENT CONTAMINATION. MAINTAIN AT ALL TIM...

PROPER COLD HOLDING TEMPERATURES

OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED AT ROOM TEMPERATURE AT COOK LINE AND ON FLOOR IN FRONT OF HAND SINK AT IMPROPER TEMPERATURE 69.3F, 4 LBS OF RAW EGGS, $20.00 72.0F, .50LBS OF COOKED SLICED BEEF, $4.50 64.6F, .50LBS OF...

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT/TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED IN COLD HOLING UNITS WITHOUT DATE MARKED TO INDICATE THE DATE THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FO...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO THERMOMETER STEM PROBE ON SITE TO DETERMINE PROPER INTERNAL TEMPERATURE OF TCS FOODS. PRIORITY FOUNDATION VIOLATION # 7-38-005 NO CITATION ISSUED

IN-USE UTENSILS: PROPERLY STORED

OBSERVED NO SERVING UTENSILS STORED INSIDE TOP LOADING CONTAINERS OF FOOD AT PREP LINE. INSTRUCTED MANAGER TO PROVIDE UTENSILS AT TOP LOADING CONTAINERS OF FOOD AT PREP COOK LINE. MAINTAIN AT ALL TIMES.

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

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

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED 3 COMPARTMENT SINK NOT MAINTAINED. WHEN WATER IS TURNED ON AT MIDDLE SINK, SAID WATER FROM MIDDLE SINK BASIN, LEAKS/STREAMS/FLOWS INTO 3RD SINK/COMPARTMENT AT BOTTOM EDGE OF STAINLESS DIVIDER SEAM, WHICH PREVENTS WATER FROM FILLING IN MIDD...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED SLOW DRAINING HAND WASHING SINK IN REAR DISH WASHING/FOOD PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES.

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

OBSERVED READY TO EAT FOOF ITEMS NOT PROPERLY LABELED INSIDE PREP COOLERS. MUST LABEL ITEMS WITH PRODUCT NAME PREPARED BY DATE AND OR/USED BY DATE. MUST LABEL FOOD STORAGE CONTAINERS IN KITCHEN FOOD PREP AREA.

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

OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR KITCHEN FOOD PREP AREA. MUST REPAINT OR REPLACE.

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

OBSERVED GREASE BUILD UP ON SIDES OF COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

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

OBSERVED BROKEN FLOOR TILE IN FRONT OF 2-DOOR REFRIGERATOR IN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.

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

OBSERVED DUST ACCUMULATED ON CEILING VENTILATION VENTS IN FRONT PREP AREA. MUST CLEAN AND MAINTAIN.

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

OBSERVED EXPOSED HAND WASHING SINK DRAINING SLOW IN FRONT PREP AREA. MUST REPAIR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

VISIBLE AND WORKING THERMOMETER NEEDED INSIDE 2-DOOR PREP COOLER. MUST PROVIDE AND MAINTAIN.

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

MUST CLEAN DEBRIS FROM FLOORS UNDER HEAVY EQUIPMENT THROUGHOUT PREMISES, INCLUDING FRONT AND REAR PREP AREAS. ALSO, CLEAN STAINS FROM CARPET IN CUSTOMER DINING ROOM. INSTRUCTED TO MAINTAIN.

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

MUST CLEAN STAINED CEILING TILES IN REAR PREP AREA. REPAIR MISSING WALL TILES AROUND THE MOP SINK. CLEAN EXCESSIVE GREASE FROM WALL BEHIND HEAVY EQUIPMENT. CLEAN DUST FROM CEILING VENT IN TOILET ROOM. INSTRUCTED TO MAINTAIN.

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

OBSERVED INTERIOR PANEL OF ICE MACHINE IN REAR PREP AREA WITH A BROWN SLIME LIKE SUBSTANCE LIKELY TO CONTAMINATE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO DISCONTINUE USING THE MACHINE UNTIL CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A)

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

OBSERVED APPROXIMATELY 15 LIVE SMALL FLIES ON THE NORTH WALL IN THE REAR PREP AREA. INSTRUCTED TO REMOVE FLIES. CLEAN AND SANITIZE THE AFFECTED AREA. CONTACT PEST CONTROL PROVIDER FOR SERVICE. NO PEST CONTROL LOG BOOK OR IDPH PEST CONTROL LICENSE ON ...

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

MUST LABEL FOOD CONTAINERS IN PREP AREAS WHEN FOOD HAS BEEN REMOVE FROM ORIGINAL PACKAGING AND MAINTAIN.

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

MUST REMOVE ALUMINUM FOIL FROM HEAVY EQUIPMENT IN REAR PREP, FOIL IS PROHIBITED ON EQUIPMENT. REPLACE/REPAIR CUTTING BOARD ON PREP COOLER, BLACK GROOVES AND STAINS PRESENT. DISCONTINUE USE OF GROCERY BAGS TO STORE FOOD IN THE UPRIGHT AND DEEP FREEZER...

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

MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM STORAGE RACKS ALONG WALLS IN REAR PREP AREA; FROM STOVE, WOK AND FRYER. CLEAN DRIED FOOD DEBRIS FROM INTERIOR OF MICROWAVE IN REA PREP. INSTRUCTED TO MAINTAIN.

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

MUST CLEAN DEBRIS FROM FLOORS UNDER HEAVY EQUIPMENT THROUGHOUT PREMISES, INCLUDING FRONT AND REAR PREP AREAS. ALSO, CLEAN STAINS FROM CARPET IN CUSTOMER DINING ROOM. INSTRUCTED TO MAINTAIN.

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

MUST CLEAN STAINED CEILING TILES IN REAR PREP AREA. REPAIR MISSING WALL TILES AROUND THE MOP SINK. CLEAN EXCESSIVE GREASE FROM WALL BEHIND HEAVY EQUIPMENT. CLEAN DUST FROM CEILING VENT IN TOILET ROOM. INSTRUCTED TO MAINTAIN.

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

MUST REPLACE BURNED OUT TRACK LIGHT IN DINING AREA. INSTRUCTED TO MAINTAIN.

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

MUST INCREASE HOT WATER PRESSURE AT EXPOSED HAND SINK IN THE REAR PREP AREA. INSTRUCTED TO MAINTAIN.

LINEN: CLEAN AND SOILED PROPERLY STORED

MUST PROPERLY STORE WET LINENS IN SANITIZER WATER WHILE NOT IN USE TO PREVENT CROSS CONTAMINATION, INSTRUCTED TO MAINTAIN.

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

MUST WEAR HAIR RESTRAINTS WHEN COOKING OR PREPARING FOOD IN PREP AREA.

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

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

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

MUST CLEAN GREASE AND FOOD DEBRI FROM EXTERIOR OF GARBAGE CAN,EXTERIOR OF LARGE FOOD STORAGE BUCKETS,FRONT PREP COOLER.

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

MUST CLEAN DUST BUILD UP FROM VENTILATION VENTS IN DINING AREA.MUST REPAIR OR REPLACE STAINED CEILING TILES IN DINING AREA.

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

MUST REMOVE CAULK INSIDE OF FAR RIGHT SINK BASIN OF 3- COMP SINK IN REAR PREP AREA.

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

MUST ELEVATE PAPER GOODS FROM FLOOR IN STORAGE AREA NEAR FRONT COUNTER

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

Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WITH PROPER INFO

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

Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKET ON REAR PREP COOLER.MUST REMOVE RUST FROM SHELVING UNITS IN REAR PREP COOLER,FOIL FROM PIPES OF COOKING EQUIPMENT.

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

Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM EXTERIOR OF FOOD STORAGE CONTAINERS,PREP COOLERS USED AND UNUSED,SHELVING UNITS,PREP TABLE,ALL COOKING EQUIPMENT,WOK STATION,FRYER CABINETS,CUTTING BOARDS,PIPES OF COOKING EQUIPMENT,EXTERIOR O...

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

Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREAS.

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

Inspector Comments: MUST ADJUST THRESHOLD AT FRONT ENTRY DOOR.MUST REPAIR OR REPLACE STAINED CEILING TILES IN REAR PREP AREA.MUST CLEAN GREASE AND FOOD DEBRI FROM FILTERS AND HOOD,LIGHT SHIELDS.

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

Inspector Comments: MUST REMOVE EXCESSIVE CAULK FROM INTERIOR BASIN OF 3- COMP SINK FAR RIGHT COMPARTMENT IN REAR PREP AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Inspector Comments: MUST PROVIDE HOOKS TO HANG UP WET MOPS

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED HAND WASHING FACILITIES FOR STAFF NOT MAINTAINED AND ACCESSIBLE.OBSERVED HAND SINK IN REAR PREP AREA NOT ACCESSIBLE IT HAS A CASE OF RAW EGGS,CASE OF VINEGAR,POTS AND PANS STORED IN FRONT OF HAND SINK NOT ABLE TO WASH HANDS AND ALSO HAND SIN...

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

MUST LABEL FOOD STORAGE CONTAINERS WITH PROPER INFO.

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

MUST REPAIR OR REPLACE WORN DOOR GASKET ON REAR PREP COOLER.MUST REMOVE RUST FROM SHELVING UNITS IN REAR PREP COOLER,FOIL FROM PIPES OF COOKING EQUIPMENT.

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

MUST CLEAN GREASE AND FOOD DEBRI FROM EXTERIOR OF FOOD STORAGE CONTAINERS,PREP COOLERS USED AND UNUSED,SHELVING UNITS,PREP TABLE,ALL COOKING EQUIPMENT,WOK STATION,FRYER CABINETS,CUTTING BOARDS,PIPES OF COOKING EQUIPMENT,EXTERIOR OF GREASE TRAP AT 3- ...

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

MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREAS.

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

MUST ADJUST THRESHOLD AT FRONT ENTRY DOOR.MUST REPAIR OR REPLACE STAINED CEILING TILES IN REAR PREP AREA.MUST CLEAN GREASE AND FOOD DEBRI FROM FILTERS AND HOOD,LIGHT SHIELDS.

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

MUST REMOVE EXCESSIVE CAULK FROM INTERIOR BASIN OF 3- COMP SINK FAR RIGHT COMPARTMENT IN REAR PREP AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE HOOKS TO HANG UP WET MOPS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED REFRIGERATOR IN DISREPAIR WITH NO POTENTIALLY HAZARDOUS FOOD STORED WITHIN. 7-38-005 (A) UNIT WAS TAGGED. NO CITATION ISSUED. CRITICAL VIOLATION

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

OBSERVED ONLY EXPOSED HANDWASHING SINK IN COOKING AREA OF KITHCEN BLOCKED BY BOXES PILED HIGH. OBSERVED NO PAPER TOWELS AT EXPOSED HANDWASHING SINK. MUST KEEP EXPOSED HANDWASHING SINK CLEAR AND ACCESSIBLE AT ALL TIMES. MUST PROVIDED SOAP AND PAPER TO...

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

OBSERVED OUTSIDE GREASE CONTAINED UNCLEAN WITH HEAVY GREASE ACCUMULATION ON THE OUTISDE OF GREASE CONTAINER. GREASE CONTAINER MUST BE CLEANED AND COVER MUST BE CLOSE AT ALL TIMES. SERIOUS VIOALTION 7-38-020

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

OBSERVED CARDBOARD USED AS SHELF LINER. ALL CARDBOARD MUST BE REMOVED. ALL SURFACES NEED TO BE SMOOTH AND EASILY CLEANABLE.

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

OBSERVED FLOORS IN FRONT SERVICE AREA UNDER 3 COMPARTMANT SINK UNCLEAN. OBSERVED FLOORS WITHIN COOKING ARE UNCLEAN. CLEAN AND MAINTAIN ALL FLOORS

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

OBSERVED WALL COVING IN BATHROOM IN DISREPAIR. REPAIR AND MAINTAIN WALL COVING.

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

OBSERVED HOT WATER AT 3 COMPARTMENT SINK IN FRONT SERVICE AREA IN DISREPAIR. REPAIR HOT WATER SO THAT IT CAN BE TURNED ON AND OFF BY HANDLE.

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

OBSERVED BACK ALLEYWAY OUTSIDE OF REAR EXIT DOOR OF KITHCEN WITH CLUTTER AND STORED BELONGINGS. MUST CLEAR ALLEYWAY AND NOT STORE ITEMS IN ALLEY.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED TWO FEMALE EMPLOYEES WASHING BLENDER IN THE FRONT PREP AREA, AND WASHING FOOD CONTAINER IN THE REAR PREP AREA,UNDER RUNNING WATER ON THE 2ND COMPARTMENT SINK. THEN BOTH OF THE EMPLOYEES,PUT THE BELNDER AND FOOD CONTAINER ON THE DRAIN BOARD W...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

FRONT EXPOSED HAND SINK WITH BIG GARBAGE CONTAINER IN FRONT OF THE SINK AND REAR EXPOSED HAND SINK WITH FIVE BOXES OF SOY SAUCE IN FRONT OF THE SINK AND THE PLUNGER AND PLASTIC LID ON THE SIDE OF THE SINK. EXPOSED SINKS ARE NOT ACCESSIBLE AND CONVENI...

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

ALL FOOD CONTAINERS WITH READY TO EAT FOODS INSIDE THE COLD HOLDING UNIT, AND REACH IN COOLER MUST BE LABELED AND DATED. ALSO ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

MUST REMOVE ALL CARDBOARD BEING USED AS A SHELVE LINER IN THE PREP AREA. MUST REPLACE ALL GROCERY BAG BEING USED TO WRAP FROZEN FOOD, REPLACE WITH US FOOD GRADE PLASTIC BAG.

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

FLOOR UNDER AND BEHIND ALL COOKING EQUIPMENT IN THE COOK LINE WITH GREASE AND DUST ACCUMULATED. MUST CLEAN AND MAINTAIN.

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

STAINED BROKEN CEILING TILES IN THE PREP AREA. MUST REPLACE AND MAINTAIN. FAN GUARD AND VENT COVER INSIDE THE WASHROOM, WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN. HOOD AND FILTER WITH GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.

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

SLOW DRAINING OF THE EXPOSED HAND IN THE REAR PREP AREA. MUST REPAIR TO HAVE A WELL DRAINING SINK.

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

ALL EMPLOYEES HANDLING AND PREPARING FOOD MUST WEAR A HAIR RESTRAINT.

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

BROKEN CEILING TILES IN REAR OF KITCHEN AREA. MUST REPAIR/REPLACE. DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT. MUST REMOVE GREASE AND DIRT BUILD-UP.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

WASHROOM DOOR MUST HAVE A SELF CLOSING DEVICE.

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

STOPPERS IS NEEDED FOR 3-COMPARTMENT SINK IN KITCHEN AREA.

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

PREVIOUS MINOR VIOLATIOS FROM 01/06/12, INSPECTION REPORT# NOT CORRECTED. 30 ALL PREPARED FOODS IN FREEZER AND COOLERS MUST BE LABELED AND DATED. 33. EXCESSIVE GREASE ON SIDES OF COOK LINE EQUIPMENT. MUST CLEAN AND MAINTAIN. 34 FLOOR UNDER DRY STORA...

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

BROKEN CEILING TILES IN REAR OF KITCHEN AREA. MUST REPAIR/REPLACE. DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT. MUST REMOVE GREASE AND DIRT BUILD-UP.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

WASHROOM DOOR MUST HAVE A SELF CLOSING DEVICE.

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

STOPPERS IS NEEDED FOR 3-COMPARTMENT SINK IN KITCHEN AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

VISIBLE AND WORKING THERMOMETER IN PREP AND FRONT COOLERS. MUST PROVIDE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

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. ...

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. PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 4-14-11 #517295. #21- NO CITY OF CHICAGO...

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. ALL PREPARED FOODS IN FREEZER AND COOLER MUST BE LABELED AND DATED.

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. INTERIOR TALL REACH-IN FREEZER IN KITCHEN BOTTOM SHELVING IN POOR REPAIR, CRACKED AND BROKEN WITH EXPOSED INSULATION. MU...

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. EXCESSIVE GREASE ON SIDES OF COOKS LINE EQUIPMENT. MUST CLEAN AND MAINTAIN.

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. FLOOR UNDER DRY FOODS STORAGE SHELVING WITH DEBRIS. MUST CLEAN. MUST NOT USE CARDBOARD AS MATTING FOR FLOORS.

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. WATER DAMAGED CEILING TILES IN WASHROOM. MUST REPLACE.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED FOODS NOT PROTECTED DURING STORAGE IN REAR TALL REACH-IN COOLER RAW CHIC...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION. BOTH MANAGERS WERE CONTACTED BY TELEPHONE AND ARRIVED AT...

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. EXCESSIVE DRIPPING GREASE FROM HOOD EXHAUST. MUST CLEAN AND MAINTAIN.

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. GREASE AND FOOD DEBRIS UNDER WOK AND GAS STOVE. MUST REMOVE AND MAINTAIN.

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. METAL PLATING ON WALL AT THREE COMPARTMENT SINK SEPARATING FROM WALL. MUST REPAIR/RE-SEAL.

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. BROKEN INTERNAL THERMOMETER INSIDE TALL REACH IN FREEZER...

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. ALL STORED ARTICLES IN REAR WALK WAY MUST BE REMOVED...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.TALL REACH IN COOLER FOUND AT 53.6F WITH FOODS SUCH AS RAW CHICKEN AT 50.7F. COOLER TAGGED HELD FOR INSPECTION...

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.THE FOLLOWING FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER AND FOOD STORED NOT PROTECTED. CREAM CHEESE STUFFING @47.8F, RAW CHICKEN @50.7F, RAW EGG @50.3F. ALSO ...

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.FROM 4-20-09 #158400 NOT CORRECTED. #30-DRY FOOD STORAGE CONTAINERS MUST BE LABELED. #32-...

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.ALL PREPARED FOODS MUST BE STORED IN CLEAN WASHABLE ...

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. MUST INSTALL SPLASH GUARD AT FRONT EXPOSED HAND SINK NEXT TO CLEAN STORED DISHES. MUST NOT USE TINFOIL OR CARDBOARD AS...

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.EMPLOYEE PERSONAL BELONGINGS MUST NOT BE STORED IN FO...