YOUNG'S RESTAURANT.

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.

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

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.

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

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.

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

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.

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.

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 COLD HOLDING TEMPERATURE MUST BE AT 41.0F OR LOWER. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD IMMEDIATELY. FOOD WEIGHS APPROXIMATELY 50 LBS AT A COST OF $125. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

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 KITCHEN PREP AREA. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

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 PREVENT PEST ENTRY. #49-OBSERVED EXCESSIVE GREASE AND FOOD DEBRIS ON THE EXTERIOR OF THE GAS STOVE AND THE SIDES OF THE DEEP FRYERS BETWEEN COOKS LINE EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.

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

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

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

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.

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.

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

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 FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.

: 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 THROUGHOUT THE KITCHEN OR IN THE BASEMENT PREP AREA.

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.

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

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

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

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.

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 THE SINK. INSTRUCTED A HAND SINK IS FOR HAND WASHING PURPOSES ONLY AND MUST BE ACCESSIBLE AT ALL TIMES. MANAGEMENT REMOVED ALL FOODS AND BUCKET. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE ABOVE VIOLATION #10 FOR CITATION.

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 SHELVING DIRECTLY NEXT TO UNCOVERED, PREPARED VEGETABLES IN THE COOKS LINE COOLER. INSTRUCTED TO PROPERLY STORE ALL RAW ANIMAL PRODUCT FOODS. ALL SPROUTS AND VEGETABLES DISCARDED. APPROXIMATELY 20 LBS WITH AN ESTIMATED VALUE OF $40.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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

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

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.

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.

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

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 THROUGHOUT THE KITCHEN OR IN THE BASEMENT PREP AREA.

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 FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.

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.

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

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

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

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.

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 CHINESE VEGETABLE. INSTRUCTED TO PROPERLY STORE ALL RAW MEATS. ALL FOODS REMOVED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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

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

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

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

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.

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

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 THROUGHOUT THE KITCHEN OR IN THE BASEMENT PREP AREA.

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 FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.

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

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.

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

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

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

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.

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

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

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

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

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

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

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 IN KITCHEN FOOD PREP AREA.INSTRUCTED TO USE ONLY FOOD GRADE BAGS FOR FOOD STORAGE.

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 SURFACE OF ALL REFRIGERATION UNITS IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.

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

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

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

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

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.

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

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

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

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 DENATURED THE BEEF. CRITICAL VIOLATION 7-38-005(A)

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 7-38-012.

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, DISCONTINUE USING GROCERY BAGS AND SEAL RAW WOOD SHELVES.

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

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

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.

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 VENTILATION HOOD.

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

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

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

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,SANITIZE 100PPM). ALSO OBSERVED AN EMPLOYEE WASHING KITCHEN CUTLERY IN THE VEGETABLE PREP SINK. INSTRUCTED TO WASH ALL DISHES, UTENSILS, ETC. IN THE 3-COMPARMTENT SINK AT ALL TIMES TO PROPERLY WASH,RINSE, AND SANITIZE. CRITICAL VIOLATION 7-38-030

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

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

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

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

MISSING THERMOMETER AT PREP DISPLAY COOLER. MUST PROVIDE.

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

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.

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

MUST REPLACE WATER DAMAGED CEILING TILES AT REAR KITCHEN AREA.

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).

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

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; COOKED BROWN RICE STORED IN STEAM TABLE AT TEMP OF 120.3F,CHICKEN BROTH STORED IN REACH-IN COOLER AT TEMP OF 106.5F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD WAS DISCARDED AND DENATURED.POUNDS 6, VALUE 5.CRITICAL VIOLATION:7-38-005(A) HOOOO585880-10.

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 EMPLOYEE WASHING AND RINSING A CUTTING BOARD AND UTENSILS(WHICH WAS UESD TO CUT RAW CHICKEN),WITHOUT USING SANITIZING SOLUTION.INFOMATION GIVEN HOW TO SET UP THREE COMPARTMENT SINK(WASDH, RINSE AND SANITIZE).CRITICAL VIOLATION:7-38-030 HOOOO58580-10

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.

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).

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

All employees shall be required to use effective hair restraints to confine hair.EVERYONE MUST WEAR HAIR RESTRAINANT IN PREP AREA.

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. NO SANITIZING SOLUTION USED AT 3 COMPARTMENT SINK.OBSERVED CERTIFIED FOOD HANDLER AND EMPLOYEE WASHING AND RINSING LUNCH PLATES, FOOD CONTAINERS, UTENSILS AND ETC. SINK WAS SET-UP AFTER MY REQUEST(WASH, RINSE AND SANITIZE 100PPM).CRITICAL VIOLATION:7-38-030 HOOOO60429-14

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 MAINTAIN MEAT/ VEGETABLE SLICER, INTERIOR AND EXTERIOR SURFACE OF 3 COMPARTMENT SINK BEHIND BAR FRONT AREA; 3 COMPARTMENT SINK IN THE BASEMENT , PREP SHELVES IN THE KITCHEN (NOTED CARDBOARDS LINER WITH GREASE AND FOOD DEBRI), STORAGE RACKS INSIDE REACH-IN COOLERS, INTERIOR OF REACH-IN FREEZER IN THE KITCHEN. (#38) MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR PREP AREA.(#41)MUST REMOVE ALL CLUTTER/UNNECESSARY ARTICLES (EMPTY BOXES, UNUSED EQUIPMENTS, CARDBOARD, BUCKETS, JARS ETC.)IN THE BASEMENT .SERIOUS VIOLATION: 7-42-090 HOOOO60429-14

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. INSTRUCTED MANAGER IF AREA IS USED FOR PREP AREA, MUST INSTALL AN EXPOSED HAND SINK, OR REMOVE ALL ITEMS.