YES.

OBSERVED THAT RAW CUT CHICKEN AND ROW CUT BEEF IS STORED IN SAME CONTAINER IN WALK IN COOLER DURING INSPECTION. PRODUCT VOLUNTARILY DISCARDED BY MANAGER. PRIORITY VIOLATION 7-38-005

OBSERVED NO PROPER DATE MARKING ON TCS FOODS (COOKE NOODLES AND RICE) STORED INSIDE OF COOLERS FOR MORE THAN 24 HOURS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)7-38-005

MUST REPLACE BROKEN DOOR RUBBER SEAL ON REACH UNDER FOOD PREP COOLER

NOTED SOME USE OF DRINK CRATES FOR ELEVATION AT THE WALK IN COOLER. INSTRUCTED NOT TO USE CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL

MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WALL BASES ON SIDE OF WALK IN COOLER

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

NO PERSON OR EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION THAT ALL FOOD EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT ANY DISEASE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012 (A) NO CITATION

OBSERVED NO CLEAN-UP POLICY PROCEDURE FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED) 7-38.005

MUST PROVIDE PROPER HAND WASH SIGN ON FRONT BAR HAND WASHING SINK.

OBSERVED NO PROPER DATE MARKING ON TCS FOODS STORED INSIDE OF COOLERS FOR MORE THAN 24 HOURS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)7-38-005

NOTED ASSORTED FOOD ITEMS INSIDE FOOD PREP AREA NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND/OR PREPARED BY DATE INCLUDING BULK FOOD CONTAINERS.

MUST COVERED ALL FOOD STORED IN REFRIGERATOR INCLUDING SPINACH RANGOON.

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

MUST CLEAN SHELVES COVERED WITH DUST AND FOOD DEBRIS LOCATED IN WALK IN COOLER

BACKFLOW PREVENTION NOT LOCATED ON ICE MACHINE TO BE SERVICED AND MAINTAINED, INSTRUCTED TO PROVIDE AN APPROVED BACK FLOW PREVENTION OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT

MUST PROVIDE COVERED RECEPTACLE FOR SANITARY NAPKINS IN UNISEX WASHROOM

MUST PROVIDE PROTECTIVE SHIELD ON LIGHT FIXTURE WITH EXPOSED LIGHT BULBS OVER FOOD PREP AREA

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.

MUST LABEL AND DATE ALL FOOD CONTAINERS WITH POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER AND MAINTAIN. ALSO ALL SPICES NEEDS LABEL ALSO.

MUST REPLACE GROCERY BAG BEING USED TO STORE VEGETABLES AND FROZEN FOOD WITH FOOD GRADE STORAGE BAG. MUST REPAIR TORN RUBBER GASKET OF THE 2 DOOR REACH IN COOLER AND MAINTAIN.

INSTRUCTED TO CLEAN AND SANITIZE INTERIOR PANEL OF THE UPPER COMPARTMENT OF THE ICE MAKER AND MAINTAIN.

WATER STAINED CEILING TILES IN THE PREP AREA MUST REPLACE AND MAINTAIN. WALL VENT COVER OF THE HOOD WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN.

ELEVATE ALL FOOD CONTAINERS STORED ON THE FLOOR INSIDE THE WALK IN COOLER AND WALK IN FREEZER.

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE 2 DOOR KITCHEN COOLER, OBSERVED SPRING ROLLS CONTAINING (STEAMED BEAN SPROUTS,CUCUMBER,TOFU AND EGG) AT 58.9F-60.0F.ALSO,OBSERVED PRE-PORTIONED WRAPPED MADE NOODLES STORED AT IMPROPER TEMPERATURES INSIDE THE WALK-IN-COOLER AT TEMPERATURES OF 45.0F-46.1F.ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AND ALL HOT FOODS MUST BE STORED AT A TEMPERATURE OF 140F OR ABOVE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

OBSERVED TORN GASKETS AT THE 3 DOOR FOOD PREP COOLER AND AT THE WALK-IN-COOLER.INSTRUCTED TO REPLACE TORN GASKETS AND MAINTAIN.

DETAIL CLEAN FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER TO REMOVE DUSTS/FOOD DEBRIS AND MAINTAIN.

OBSERVED SMALL WATER LEAK AT THE BASE OF THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.

INSTRUCTED TO PROVIDE AND MAINTAIN A METAL STEM THERMOMETER TO MONITOR FOOD TEMPERATURES AND MAINTAIN.

MUST PROPERLY DATE AND LABEL ALL FOODS NOT FOUND IN THEIR ORIGINAL PACKAGING AT ALL TIMES. FOUND SAUCES, PLASTIC FOOD CONTAINERS AND LARGE BULK PLASTIC CONTAINERS NOT LABELED AT THIS TIME. MUST PROVIDE DATE AND NAME OF PRODUCTS ON ALL CONTAINERS.

MUST CLEAN AND SANITIZE THE CEILING AT THE EXHAUST HOOD CANOPY AND THE FILTERS TO REMOVE EXCESSIVE GREASE BUILD-UP.

MUST REPAIR LEAKY PIPE UNDER THE COMPARTMENT ON THE LEFT SIDE OF THE 3-COMP SINK AS YOU STAND IN FRONT OF IT. MUST REPAIR/REPLACE LID AT THE GREASE TRAP BOX NEXT TO THE 3-COMP SINK. FOUND ABOVE IN POOR REPAIR AND EXCESSIVELY RUSTED OUT. MUST PROVIDE SINK STOPPERS WHICH FIT PROPERLY AT THE 3-COMP SINKS IN ORDER TO PROPERLY SET-UP THE 3-COMP SINK FOR WASHING, RINSING AND SANITIZING. AT THIS TIME ONLY 1 SINK STOPPER PROPERLY FITS.MUST PROVIDE.

ICE BUILDUP IN WALK-IN FREEZER, INSTRUCTED TO REMOVE, RUSTY WIRE SHELVING INSIDE WALK-IN FREEZER AND COOLER, INSTRUCTED TO SEAL OR REPLACE,

EXHAUST HOOD, FILTERS, EXTERIOR BETWEEN COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

WALL SURFACE IN KITCHEN AREA NOT SMOOTH AND EASILY CLEANABLE, INSTRUCTED TO REMOVE ALL STICKY PAPER FROM WALL,

NO THREE WORKING SINK STOPPERS, INSTRUCTED TO PROVIDE,

NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

FACILITY NOT MAINTAINING PROPER TEMPERATURE; OBSERVED WALK-IN COOLER AT 52.9F. INADEQUATE FOOD PROTECTION. INSTRUCTED TO REPAIR COOLER AND KEEP AT 40F OR BELOW. COOLER JUST WENT BAD, FOODS INSIDE READING 42, INSTRUCTED TO MOVE ALL POTENTIALLY HAZARDOUS FOODS TO ANOTHER COOLER, AND STORE ONLY PRODUCE INSIDE COOLER, HELD FOR INSPECTION TAG PLACED ON UNIT. INSTRUCTED OWNER WHEN COOLER IS REPAIRED TO FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED,7-38-005(A).

ICE BUILDUP IN WALK-IN FREEZER, INSTRUCTED TO REMOVE, RUSTY WIRE SHELVING INSIDE WALK-IN FREEZER AND COOLER, INSTRUCTED TO SEAL OR REPLACE,

EXHAUST HOOD, FILTERS, EXTERIOR BETWEEN COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

WALL SURFACE IN KITCHEN AREA NOT SMOOTH AND EASILY CLEANABLE, INSTRUCTED TO REMOVE ALL STICKY PAPER FROM WALL,

NO THREE WORKING SINK STOPPERS, INSTRUCTED TO PROVIDE,

NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

FOODS INSIDE WALK-IN COOLERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.

MULTI USE UTENSILS NOT PROEPRLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.

EXHAUST HOOD, FILTERS, EXTERIOR BETWEEN COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

FAUCET LEAKING AT NECK. INSTRUCTED TO REPAIR OR REPLACE WASHER.

THERMOMETER NOT VISIBLE INSIDE COOLERS. INSTRUCTED TO HAVE THERMOMETER CONSPICUOUS INSIDE ALL COOLERS.

FOODS INSIDE COOLERS AND BULK STORAGE CONTAINERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.

MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.

EXHAUST HOOD, FILTERS, COOKING EQUIPMENT, ICE MACHINE, THREE COMPARTMENT SINK, PREP TABLE AND STORAGE SHELVES NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE SURFACES.

FLOOR ALONG WALL BASE AND BEHIND EQUIPMENT NOT CLEANED. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE HEAVY GREASE AND FOOD DEBRIS.

VENTILATION COVERS AND CEILING TILE NOT MAINTAINED. INSTRUCTED TO REPLACE DAMAGED CEILING TILE AND DETAIL CLEAN AND REMOVE DUST BUILD-UP FROM VENTILATION COVERS.

LIGHT COVERS MISSING FROM LIGHT FIXTURES IN PREP AREA. INSTRUCTED TO REPLACE LIGHT COVERS.

THERMOMETER NOT PROVIDED INSIDE PREP COOLER. INSTRUCTED TO PROVIDE THERMOMETER CONSPICUOUSLY INSIDE ALL COOLERS.

EMPLOYEES IN PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO PROVIDE PROPER HAIR RESTRAINTS FOR ALL FOOD HANDLERS.

ICE SCOOP NOT PROPERLY STORED. INSTRUCTED TO STORE ON HOLDER OR SANITIZE CONTAINER.

FACILITY NOT MAINTAINING PROPER TEMPERATURE; OBSERVED TWO DOORS PREP REACH IN COOLER IN KITCHEN AT 64.9F. INADEQUATE FOOD PROTECTION. INSTRUCTED TO REPAIR COOLER AND KEEP AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON UNIT. INSTRUCTED OWNER WHEN COOLER IS REPAIRED TO FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED,7-38-005(A).

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES REQUIREMENT DURING STORAGE. THE FOLLOWING FOOD ITEMS INSIDE ABOVE COOLER; 2LBS. COOKED CHICKEN AT 76.4, 1LB. SLICED TOMATOES, 60.6F, 2LBS. BEEF 56.3F, 4LBS. TOFU 62.4F, 9LBS. NOODLES RANGING FROM 59.3-63.7F, AND 3LBS. SHRIMPS 59.7F. INADEQUATE FOOD PROTECTION. INSTRUCTED COLD POTENTIALLY HAZARDOUS FOODS MUST BE AT 40F OR BELOW. FOODS DISCARDED, V=$150. CRITICAL CITATION ISSUED, 7-38-005(A).

PREP FOODS INSIDE THE WALK IN COOLER NOT LABELED; INSTRUCTED TO DATE/LABEL AND MAINTAIN.

BROKEN GASKETS ON TWO DOORS PREP REACH IN COOLER DOORS; INSTRUCTED TO REPLACE BROKEN GASKETS.

FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, ICE MACHINE, DISH MACHINE, MOP SINK, MICROWAVE OVEN, AND STORAGE CABINETS AT FRONT DINING AREA.

DEBRIS ON FLOORS; INSTRUCTED TO CLEAN FLOORS; UNDER COOKING EQUIPMENT AND REAR STORAGE AREA, AT CORNERS AND ALONG WALLS.

WALLS THRU-OUT THE KITCHEN IN POOR REPAIR; INSTRUCTED REPAIR BOTTOM AREA OF EAST AND SOUTH WALLS UNDER 3 COMPARTMENT SINK AND DISH WASHING MACHINE, AND SEAL CRACKS/OPENINGS ON WALLS AND CEILING TO PREVENT PEST HARBORAGE. ALSO MUST DETAIL CLEAN FILTERS ABOVE COOKING EQUIPMENT AND VENT COVERS IN THE KITCHEN AND WASHROOM.

MISSING LIGHT SHIELDS ABOVE EQUIPMENT IN THE KITCHEN; INSTRUCTED TO REPLACE MISSING LIGHT SHIELDS.

ICE SCOOP AND CLEANING TOWELS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED CLEANING TOWELS IN AN APPROVED SANITIZER AND SCOOP TO PREVENT CONTAMINATION.

MUST LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT FOOD INSIDE THE WALK IN COOLER AND PREP COOLER. ALL BULK WITH RICE, FLOUR,SUGAR NEEDS LABEL ALSO.

MUST CLEAN IN DETAIL THE EXTERIOR OF (ONE OUT OF THREE )RICE COOKER AND MAINTAIN.

MUST CLEAN THE FLOOR ALONG THE WALL BASE ALL CORNER UNDER THE DRY STORAGE SHELVES,BESIDE THE WALK IN COOLER AND MAINTAIN. ALL CONTAINERS WITH FOOD INSIDE THE WALK IN COOLER MUST BE ELEVATED 6" OFF THE FLOOR.

DAMAGED WALLS BEHIND THE SHELVE CLOSE TOT HE WALK IN FREEZER. MUST REPAIR. MUST SEAL THE GAP AROUND THE PIPE AND THE GAP BETWEEN THE CEILING AND WALL INSIDE THE FURNACE ROOM. MUST CLEAN IN DETAIL THE FILTER AND HOOD WITH GREASE BUILD UP.

MUST PROVIDE LIGHT SHIELD ON THE LIGHT BULB ON THE HOOD.

MUST PROVIDE THERMOMETER INSIDE THE PREP COOLER,AND WALK IN COOLER AND MUST BE VISIBLE.

All food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT #391250

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.//VIOLATION REMAINING SEE REPORT #391250

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAINING SEE REPORT #391250

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING SEE REPORT #391250

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING SEE REPORT #391250

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 and Regulations of the Board of Health.//VIOLATION REMAINING SEE REPORT #391250

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.//VIOLATION REMAINING SEE REPORT #391250

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.//OBSERVED LOW TEMP DISH MACHINE READING AT 10PPM CHLORINE ON UTENSILS IN MACHINE PLACED HELD FOR INSPECTION TAG ON UNIT, INSTRUCTED NOT TO USE UNTIL REINSPECTED BY DEPT. OF HEALTH.

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.//REAR DOOR NOT RODENT & INSECT PROOF DOOR MESURIED AT 1/2" AT BOTTOM & 1/4" BOTTOM SIDE

All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE.

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.//MUST INVERT ALL POTS,PANS,PLATES IN STORAGE,PROPERLY STORE ALL CLEAN MULTI-USE UTENSILS IN WALK IN COOLER

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//SPLASH GUARD BETWEEN EXPOSED HAND BOWL & 3COMP SINK IN KITCHEN AREA/REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA/NEED LIDS ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/REMOVE RUSTY GREASE TRAP UNDER 3COM SINK,RUSTY DRY STORAGE SHELVES IN KITCHEN STORAGE AREA REPAINT.

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.//SOME SHELVES IN COOLER ,DRY STORAGE ,UNDER HOOD OVER COOKING RANGE,INTERIOR & EXTERIOR OF EQUIPMENT NEED DETIAL CLEANING

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK EQUIPMENT NEED CLEANING/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE./MUST REPAIR FLOOR TILE IN FRONT OF REAR DOOR MISSING.

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 and Regulations of the Board of Health.//INSTRUCTED MGMT TO REMOVE THREADS OFF FAUCET ON MOP SINK OR INSTALL BACK SIPHONAGE DEVICE ON SYSTEM.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.//INSTRUCTED MGMT TO REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES IN KITCHEN AREA