Young'S Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHINGS SINK IN KITCHEN FOOD PREPARATION AREA. MUST PROVIDE AND MAINTAIN.

THERMOMETERS PROVIDED & ACCURATE

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

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

PERSONAL CLEANLINESS

OBSERVED EMPLOYEE PREPARING AND SERVING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES AND FOOD STORAGE SHELVING. MUST PROPERLY STORED WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HAND WASHING SINK IN FRONT BAR/CASHIER AREA TO NOT HAVE A HANDWASHING SIGN AVAILABLE. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN APPROPRIATE HANDWASHING SIGNAGE AT ALL HANDSINKS.

THERMOMETERS PROVIDED & ACCURATE

OBSERVED WHITE STANDING COOLER IN BASEMENT PREPARATION AREA TO NOT HAVE A THERMOMETER OR TEMPERATURE MEASURING DEVICE LOCATED IN THE UNIT. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A TEMPERATURE MEASURING DEVICE IN UNIT TO CHECK AMBIENT AIR TEMPERAT...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD ITEMS, BOXES OF FOOD AND BUCKETS OF SAUCE STORED ON THE FLOOR THROUGHOUT THE PREMISES. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES FROM THE FLOOR.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED SCOOPS USED FOR RICE TO BE STORED IN STAGNANT ROOM TEMPERATURE WATER IN CUP AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REMOVE AND STORE ALL IN USE UTENSILS IN APPROPRIATE LOCATION IN BETWEEN USE.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED FOOD SERVICE EQUIPMENT STORED BELOW EXPOSED AND NOT PROTECTED WASTEWATER AND SEWAGE WASTE LINES ALONG THE NORTH AND SOUTH WALLS OF THE BASEMENT STORAGE AND PREPARATION AREAS. INSTRUCTED MANAGER TO MOVE ALL ITEMS STORED BELOW ANY EXPOSED AND ...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BROKEN GLASS AND TRASH BUILD UP ON THE FLOOR IN THE SIDE CLOSET DRY STORAGE AREA IN THE BASEMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA FREE OF EXCESSIVE TRASH AND DEBRIS BUILD UP.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED ALL FOOD HANDLER TRAINING CERTIFICATES ON SITE TO BE EXPIRED AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE ALL EMPLOYEES COMPLETE AND MAINTAIN FOOD HANDLER TRAINING AND PROOF OF COMPLETION, AND THAT ALL NEW EMPLOYEES COMPLETE TRAINING ...

ALLERGEN TRAINING AS REQUIRED

OBSERVED ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED MANAGER TO BE EXPIRED AT TIME OF INSPECTION. INSTRUCTED MANAGER TO COMPLETE AND MAINTAIN CERTIFIED ALLERGEN TRAINING AND CERTIFICATE.

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

NOTED RUSTY AND DIRTY SHELVES INSIDE THE 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON-TOXIC FOOD GRADE PAINT AND-OR REPLACE.

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

NOTED CARDBOARD BOXES USED TO LINE SHELVES THROUGHOUT PREMISES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PESTS.

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

UTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

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

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

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

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

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

NOTED CARDBOARD BOXES USED TO LINE SHELVES AT THE KITCHEN PREP AREA AND BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.

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

NOTED KNIVES NOT PROPERLY STORED ON SHELVES ATT THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO STORE KNIVES ON KNIFE RACKS OR INSDE CLEAN AND ENCLOSED CABINETS TO PREVENT CONTAMINATION

THERMOMETERS PROVIDED & ACCURATE

OBSERVED SOME COOLERS MISSING THERMOMETERS. INSTRUCTED MANAGER MUST PROVIDE THERMOMETERS FOR ALL COOLERS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED GREASE/FOOD DEBRIS UNDERNEATH FRYERS. INSTRUCTED MANAGER MUST CLEAN AND MAINTAIN KITCHEN FLOOR UNDERNEATH FRYERS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED DIRT/DUST BUILD UP IN THE LIGHT SHIELD ABOVE THE THREE COMPARTMENT SINK IN KITCHEN. MUST CLEAN AND MAINTAIN CEILING LIGHT.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED NO HAND WASHING SIGNAGE AT THE TWO HAND SINKS IN KITCHEN PREP AREA, HAND SINK IN BASEMENT AND IN WOMEN'S AND MEN'S BATHROOM. MUST PROVIDE.

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

NOTED CARDBOARD BOXES USED TO LINE SHELVES THROUGH OUT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.

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

NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS STORED INSIDE TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NOTED LEAKING PIPE AT THE BOTTOM OF THE 3 COMPARTMENT SINK AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE KITCHEN AND BASEMENT FOOD PREP/STORAGE AREA.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

6-301.14-OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT THE TWO HAND SINKS IN KITCHEN PREP AREA, HAND SINK IN BASEMENT AND IN WOMEN'S AND MEN'S BATHROOM. MUST PROVIDE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT THE TWO HAND SINKS IN KITCHEN PREP AREA, HAND SINK IN BASEMENT AND IN WOMEN'S AND MEN'S BATHROOM. MUST PROVIDE.

PROPER COLD HOLDING TEMPERATURES

OBSERVED RAW CHICKEN, RAW PORK, COOKED STEAK AND RAW SHRIMP STORED IN PREP COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE. TEMPERATURE FOR RAW CHICKEN WAS AT 46.4, RAW PORK AT 44.8, COOKED STEAK AT 44.5F AND RAW SHRIMP AT 44.2F. INSTRUCTED MANAGER C...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED PREP COOLER IN KITCHEN PREP AREA AT AN AMBIENT TEMPERATURE OF 43.7F. INSTRUCTED MANAGER COLD HOLDING UNIT MUST BE AT AN AMBIENT TEMPERATURE OF AT LEAST 41.0F OR LOWER. MANAGER FIXED PREP COOLER ON SITE TO PROPER COLD HOLDING TEMPERATURE. PRI...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED MANAGER PREPARING FRESH VEGETABLES ON A DINING ROOM TABLE. INSTRUCTED ALL FOOD PREPPING MUST BE PERFORMED IN A FOOD PREPARATION AREA WITH ACCESS TO HAND WASHING SINK AND ON CLEANED AND SANITIZED SURFACES. MANAGER IMMEDIATELY TOOK FOOD IN KIT...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED BOXES OF CHICKEN STACKED ON FLOOR NEAR REAR DOOR. INSTRUCTED TO REMOVE OFF OF FLOOR AND STORE INTO SHELVES IN COLD HOLDING UNIT TO PREVENT CONTAMINATION.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATION NOT CORRECTED FROM 3-1-2019, REPORT #2268826. #38-OBSERVED AN OPEN 1/2 INCH GAP ON THE BOTTOM THRESHOLD OF THE KITCHEN REAR EXIT SCREENED DOOR BEING USED. MUST PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM OF THE SCREENED DOOR TO...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

: NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

ALL PREPARED TCS FOODS MUST BE PROPERLY DATE MARKED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT NAME.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED AN OPEN 1/2 INCH GAP ON THE BOTTOM THRESHOLD OF THE KITCHEN REAR EXIT SCREENED DOOR BEING USED. MUST PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM OF THE SCREENED DOOR TO PREVENT PEST ENTRY.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED MANAGER PREPARING FRESH VEGETABLES ON A DINING ROOM TABLE. INSTRUCTED ALL FOOD PREPPING MUST BE PERFORMED IN A FOOD PREPARATION AREA WITH ACCESS TO HAND WASHING SINK AND ON CLEANED AND SANITIZED SURFACES.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED COOKS LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP TABLES. MUST PROPERLY STORE KNIVES IN BETWEEN USE. MANAGER REMOVED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED EXCESSIVE GREASE AND FOOD DEBRIS ON THE EXTERIOR OF THE GAS STOVE AND THE SIDES OF THE DEEP FRYERS BETWEEN COOKS LINE EQUIPMENT.---- INTERIOR AND EXTERIOR OF THE TWO DOOR TALL REACH-IN COOLER LOCATED IN THE DISH ROOM FOUND WITH EXCESSIVE FOO...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

: OBSERVED DIRTY METAL SHELVING IN THE BASEMENT PREP AREA.----OBSERVED DIRTY INTERIOR OF THE HAND SINK LOCATED AT THE BAR. MUST CLEAN AND MAINTAIN ALL.----MUST NOT USE CARDBOARD, NEWS PAPER OR TIN FOIL AS LINER FOR SHELVING OR COOKING EQUIPMENT THROU...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE DIRT, FOOD DEBRIS AND GREASE ON THE FLOORS UNDER THE KITCHEN THREE COMPARTMENT SINK, BEHIND THE DISH ROOM TALL REACH-IN COOLER AND UNDER THE WOK COOKS LINE. MUST CLEAN AND MAINTAIN ALL.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

: MISSING LIGHT SHIELDS ABOVE THE BASEMENT THREE COMPARTMENT SINK AND FLOOR STAND MIXER. MUST PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULBS.

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

NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

INADEQUATE HOT WATER TEMPERATURE IN THE WOMAN'S WASHROOM. HOT WATER TEMPERATURE FOUND AT 69.8F. MUST PROVIDE HOT WATER WITH A MINIMUM OF 100F AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED KITCHEN HAND WASHING SINK WITH A COLANDER OF PREPARED CUT CARROTS INSIDE, A PLASTIC BUCKET COVERING THE FAUCETS NOZZLE AND HOT AND COLD HANDLES, LARGE PANS OF COOKED DUMPLINGS COOLING ON TOP OF BUCKETS IN FRONT OF SINK AND BLOCKING ACCESS TO...

FOOD SEPARATED AND PROTECTED

OBSERVED RAW, GROUND PORK BEING STORED ON TOP SHELVING INSIDE TWO DIFFERENT TALL REACH-IN COOLERS DIRECTLY OVER UNCOVERED, READY TO EAT BEAN SPROUTS AND OTHER ASSORTED FRESH LETTUCE AND VEGETABLES. ALSO OBSERVED RAW CHICKEN AND RAW BEEF ON TOP SHELVI...

PROPER DATE MARKING AND DISPOSITION

: ALL PREPARED TCS FOODS MUST BE PROPERLY DATE MARKED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT NAME.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED AN OPEN 1/2 INCH GAP ON THE BOTTOM THRESHOLD OF THE KITCHEN REAR EXIT SCREENED DOOR BEING USED. MUST PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM OF THE SCREENED DOOR TO PREVENT PEST ENTRY.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED MANAGER PREPARING FRESH VEGETABLES ON A DINING ROOM TABLE. INSTRUCTED ALL FOOD PREPPING MUST BE PERFORMED IN A FOOD PREPARATION AREA WITH ACCESS TO HAND WASHING SINK AND ON CLEANED AND SANITIZED SURFACES.

IN-USE UTENSILS: PROPERLY STORED

: OBSERVED COOKS LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP TABLES. MUST PROPERLY STORE KNIVES IN BETWEEN USE. MANAGER REMOVED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED DIRTY METAL SHELVING IN THE BASEMENT PREP AREA.----OBSERVED DIRTY INTERIOR OF THE HAND SINK LOCATED AT THE BAR. MUST CLEAN AND MAINTAIN ALL.----MUST NOT USE CARDBOARD, NEWS PAPER OR TIN FOIL AS LINER FOR SHELVING OR COOKING EQUIPMENT THROUGH...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED EXCESSIVE GREASE AND FOOD DEBRIS ON THE EXTERIOR OF THE GAS STOVE AND THE SIDES OF THE DEEP FRYERS BETWEEN COOKS LINE EQUIPMENT.---- INTERIOR AND EXTERIOR OF THE TWO DOOR TALL REACH-IN COOLER LOCATED IN THE DISH ROOM FOUND WITH EXCESSIVE FOO...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE DIRT, FOOD DEBRIS AND GREASE ON THE FLOORS UNDER THE KITCHEN THREE COMPARTMENT SINK, BEHIND THE DISH ROOM TALL REACH-IN COOLER AND UNDER THE WOK COOKS LINE. MUST CLEAN AND MAINTAIN ALL.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

: MISSING LIGHT SHIELDS ABOVE THE BASEMENT THREE COMPARTMENT SINK AND FLOOR STAND MIXER. MUST PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULBS.

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

NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO HAND WASHING SINK LOCATED AT THE KITCHEN THREE COMPARTMENT SINK. MUST PROVIDE A HAND WASHING SINK AT THE THREE COMPARTMENT SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

FOOD SEPARATED AND PROTECTED

OBSERVED RAW CHICKEN AND RAW BEEF BEING STORED ON SHELVING INSIDE A TALL REACH-IN COOLER DIRECTLY OVER RAW, FRESH VEGETABLES SUCH AS RED PEPPERS, CELERY AND PREPARED SHREDDED CABBAGE. ALSO OBSERVED IN OTHER COOLER RAW PORK STORED ABOVE RAW, CUT CHINE...

PROPER DATE MARKING AND DISPOSITION

ALL PREPARED TCS FOODS MUST BE PROPERLY DATE MARKED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE

NO METAL STEM THERMOMETER ON SITE TO CHECK HOT AND COLD FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE

NO INTERNAL THERMOMETER LOCATED IN THE BASEMENT TALL REACH-IN COOLER. MUST PROVIDE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT NAME.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED AN OPEN 1/2 INCH GAP ON THE BOTTOM THRESHOLD OF THE KITCHEN REAR EXIT SCREENED DOOR BEING USED. MUST PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM OF THE SCREENED DOOR TO PREVENT PEST ENTRY.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED COOKS LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP TABLES. MUST PROPERLY STORE KNIVES IN BETWEEN USE. MANAGER REMOVED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED DIRTY METAL SHELVING IN THE BASEMENT PREP AREA.----OBSERVED DIRTY INTERIOR OF THE HAND SINK LOCATED AT THE BAR. MUST CLEAN AND MAINTAIN ALL.----MUST NOT USE CARDBOARD, NEWS PAPER OR TIN FOIL AS LINER FOR SHELVING OR COOKING EQUIPMENT THROUGH...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED EXCESSIVE GREASE AND FOOD DEBRIS ON THE EXTERIOR OF THE GAS STOVE AND THE SIDES OF THE DEEP FRYERS BETWEEN COOKS LINE EQUIPMENT.---- INTERIOR AND EXTERIOR OF THE TWO DOOR TALL REACH-IN COOLER LOCATED IN THE DISH ROOM FOUND WITH EXCESSIVE FOO...

SEWAGE & WASTE WATER PROPERLY DISPOSED

NO GREASE TRAP LOCATED AT THE BAR THREE COMPARTMENT SINK. MUST INSTALL.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE DIRT, FOOD DEBRIS AND GREASE ON THE FLOORS UNDER THE KITCHEN THREE COMPARTMENT SINK, BEHIND THE DISH ROOM TALL REACH-IN COOLER AND UNDER THE WOK COOKS LINE. MUST CLEAN AND MAINTAIN ALL.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MISSING LIGHT SHIELDS ABOVE THE BASEMENT THREE COMPARTMENT SINK AND FLOOR STAND MIXER. MUST PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULBS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO CERTIFICATES OR PROOF OF FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

ALLERGEN TRAINING AS REQUIRED

NO CERTIFICATE ON THE PREMISES OR PROOF OF ALLERGEN TRAINING FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

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

FOUND PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 6-26-17 INSPECTION # 2064976. VIOLATION 38. FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATERLINE. MUST PROVIDE. SERIOUS VIOLATION. 7-42-090.

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

FOUND SINKS NOT CLEAN AT BASEMEMT. MUST CLEAN AND SANITIZE.

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

FOUND FLOORS NOT CLEAN AT BASEMENT. MUST CLEAN AND SANITIZE.

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

FOUND NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATERLINE. MUST PROVIDE.

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

FOUND CLUTTER STORED ON FOOD SHELVING UNIT(CLOTHES,ETC.) MUST REMOVE CLUTTER, CLEAN, AND ORGANIZE.

FOOD HANDLER REQUIREMENTS MET

FOODHANDLER AT PREMISES WITH NO FOODHANDLER TRAINING CERTIFICATE. MUST PROVIDE.

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

MUST PROPERLY STORE MULTI-USE UTENSILS IN KITCHEN FOOD PREP AREA TO PREVENT CONTAMINATION.

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

MUST INSTALL SPLASH GUARDS BETWEEN FRONT PREP AREA EXPOSED HAND SINKA AND 3-COMPARTMENT SINK. OBSERVED CUTTING BOARDS WITH DEEP DARK GROOVES. MUST BE SENDED/BLEACHED OR REPLACED. FOUND FOOD ITEMS STORED IN PLASTIC GROCERY BAGS INSIDE 2-DOOR FREEZER...

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

OBSERVED GREASE AND DIRT ON FOOD STORAGE RACKS IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN. OBSERVED GREASE AND DIRT ON TOP AND SIDES ALL COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURF...

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

MUST PROVIDE LIGHT SHIELDS INSIDE 3-DOOR REACH-IN COOLER IN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.

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

MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT TO PREVENT RODENT HARBORAGE. MUST ELEVATE ITEMS 6INCHES OFF THE FLOOR IN KITCHEN FOOD PREP AREA.

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

MUST LABEL BULK FOOD STORAGE CONTAINERS IN KITCHEN FOOD PREP AREA.

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

OBSERVED CARDBOARDS USED TO LINE SHELVING AND STORED FOOD ON TOP OF IT. MUST REMOVE AND MAINTAIN.

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

OBSERVED DIRT AND GREASE BUILD-UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. DETAIL CLEAN INTERIOR SURFACES OF CHEST FREEZERS IN BASEMENT. MUST REMOVE DIRT.

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

OBSERVED CRACKED FLOOR TILES IN KITCHEN FOOD PREP AREA INFRONT OF 3-DOOR REACH-IN FREEZER. MUST REPAIR AND MAINTAIN.

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

OBSERVED WATER DAMAGED CEILING TILES INSIDE WASHROOMS. MUST REPAIR AND MAINTAIN.

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

OBSERVED ITEMS STORED UNDERNEATH 3-COMPARTMENT SINK AT THE FRONT BAR AREA. MUST ELEVATE ITEMS 6INCHES OFF THE FLOOR.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS (RAW BEEF)AT AN IMPROPER TEMPERATURE, 48.5 F STORED IN A BOWL LOCATED ON A PLASTIC BUCKET IN ROOM TEMPERATURE IN PREP AREA. INSTRUCTED MANAGER ON THE PROPER STORAGE OF COLD FOOD, 40F OR BELOW, AND DISCARDED AND DE...

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

NO CERTIFIED FOODSERVICE MANAGER ONSITE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, BEEF, ETC.) ARE PREPARED. A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED. SERIOUS VIOLATION 7-3...

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

REPLACE BROKEN RUBBER DOOR GASKET ON REACH IN COOLER IN THE PREP AREA. NO USE OF GROCERY BAGS FOR FOOD STORAGE.ALSO CUTTING BOARDS NEED TO BE REPAIRED OR REPLACED. RAW WOOD SHELVES IN THE THE BASEMENT FOR STORAGE. INSTRUCTED MANAGER TO REPLACE GASKET...

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

OBSERVED DIRTY STORAGE RACKS NEXT TO THE FRYER IN THE KITCHEN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

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

OBSERVED DIRT AND GREASE ON THE FLOORS UNDER THE STOVE AND FRYERS IN THE PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

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

CEILING TILES IN THE KITCHEN PREP AREA NEED CLEANING OR REPAIRING. WALLS THROUGHOUT THE KITCHEN NEED TO BE CLEANED. CAULKING NEEDED AROUND 3 COMP SINK IN THE KITCHEN PREP AREA. INSTRUCTED MANAGER TO REPAIR, CLEAN AND INSTALL NEW CAULKING.

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

OBSERVED ACCUMULATED FOOD DEBRIS AT BAR EXPOSED HANDWASH BOWL AND BAR 3-COMPARTMENT SINK INTERIOR/AROUND WATER HANDLES ALSO OBSERVED GREASE BUILD UP ON VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF SINKS AT BAR AND VENTILATIO...

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

BASEMENT 3-COMPARTMENT SINK COLD WATER HANDLE LEAKING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO METAL STEM THERMOMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

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

NO SANITZING SOLUTION USED AT 3-COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING AND RINSING FOOD EQUIPMENT AND FOOD CONTAINERS AND THEN PLACING THEM DIRECTLY IN THE DRYING RACK. 3-COMPARTMENT SINK WAS PROPERLY SET UP FOLLOWING MY REQUEST (WASH,RINSE,SANI...

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

INSTRUCTED TO DETAIL CLEAN THE FOOD STORAGE RACKS THAT ARE ENCRUSTED WITH FOOD DEBRIS IN THE TWO DOOR REFRIGERATOR.

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

MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR FOOD STORAGE AREA.

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

DETAIL CLEAN MEAT SLICER, PREP TABLES AND INTERIOR OF COOLERS IN REAR PREP AREA. REMOVE DIRT AND DEBRIS.

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

LIGHT SHIELDS MISSING INSIDE DOUBLE DOOR COOLER LOCATED IN KITCHEN PREP ARE. MUST PROVIDE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER AT PREP DISPLAY COOLER. MUST PROVIDE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

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

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

MUST DATE AND LABEL ALL FOOD NOT IN ORIGINAL CONTAINERS AND MUST USE FOOD GRADE BAGS TO STORE FOOD IN ALL ICE BOX FREEZERS IN THE BASEMENT.

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

MUST REPAINT RUSTY GREASE TRAP BOX UNDER 3COMP SINK AT REAR KITCHEN AREA. MUST ALSO DEFROST ICE BOX FREEZERS LOCATED IN THE BASEMENT.

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

MUST REPLACE WATER DAMAGED CEILING TILES AT REAR KITCHEN AREA.

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

ALL ITEMS UNDER 3COMP SINK AT FRONT SERVICE BAR AREA MUST BE ELEVATED 6 INCHES OFF THE FLOOR AT ALL TIMES (I.E., SODA CASES).

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE AN ICE SCOOPER HOLDER AT ICE MACHINE IN THE FRONT BAR AREA AT ALL TIMES.

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 WHITE RICE STORED ON TOP PREP TABLE AT TEMP OF 106.3F; COOK...

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.O...

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 ALL CARDBOARDS AND NEWS PAPERS USED TO LINE SHEVES, AND STORE FOOD ON TOP OF IT.

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.KEEP FLOOR DRY AND CLEAN IN BASEMENT PREP AREA.ELEVATE ALL ITEMS FROM FLOORS(6" AND ABOVE).

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.PROVIDE STOPPERS FOR BOTH 3 COMPARTMENT SINKS

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.EVERYONE MUST WEAR HAIR RESTRAINANT IN PREP AREA.

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 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 FROM 2-2-09, REPORT#147996. (#33)MUST CLEAN AND M...

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.OBSERVED PART OF BASEMENT AREA WITH A PREP TABLE , FOOD SEASONS, LARGE MIXER, FRESH CABBAGE AND CABBAGE MACHINE. INSTRU...