YUEN'S CHINESE KITCHEN.

MUST CORRECT VIOLATIONS NOTED ON INSPECTION # 419298 DATED 10.7.10.

MUST CORRECT ALL VIOLATIONS NOTED ON INSPECTION REPORT #419298 DATED 10.7.10.

MUST CORRECT ALL VIOLATIONS NOTED ON INSPECTION REPORT #419298 DATED 10.7.10.

MUST CORRECT ALL VIOLATIONS NOTED ON INSPECTION REPORT #419298 DATED 10.7.10.

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 10 POUNDS OF RICE IN PICNIC COOLER ACROSS FROM WOK STOVE AND 2 POUNDS OF RICE IN RICE WARMER NEAR 3 COMPARTMENT SINK AT TEMPERATURES RANGING FROM 110.6 - 126.4 DEGREES F. NOTED RICE IN PICNIC COOLER HAD SCATTERED BROWNISH COLORED RICE. MANAGER STATED COLOR WAS FROM ADDING SESAME OIL AND PEPPER. ALSO FOUND 13 RAW EGGS (LESS THAN A 1 POUND) IN WALK-IN COOLER AT TEMPERATURES RANGING FROM 56.4 - 57.2 DEGREES F. INSTRUCTED OWNER TO DISPOSE AND DENATURE. OWNER COMPLIED. TOTAL WEIGHT 13 LBS, VALUE $25. ALL WEIGHTS AND VALUES ARE APPROXIMATIONS. CITATION #63819-11 COURT DATE 11.18.10 AT 400 W SUPERIOR, ROOM 112 AT 10 AM.

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. FOUND OVER 1/2" GAP UNDER REAR OUTER DOOR. INSTRUCTED OWNER TO SEAL DOOR. CITATION #63819-11 COURT DATE 11.18.10 AT 400 W SUPERIOR, ROOM 112 AT 10AM.

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. WHILE DRAINING LEFT COMPARTMENT OF 3 COMPARTMENT SINK IN PREP AREA GREASY WATER WITH FOOD DEBRIS CAME UP IN THE NEXT 2 COMPARTMENTS THEN SLOWLY DRAINED DOWN. INSTRUCTED MANAGER TO HAVE SINK MAINTAINED. CITATION #63820-12 COURT DATE 11.18.10, 400 W SUPERIOR, ROOM 112 AT 10 AM.

All food not stored in the original container shall be stored in properly labeled containers. MUST PROPERLY LABEL ALL UNLABLELD PREPARED FOODS TO ENSURE FRESHNESS AND FIRST IN - FIRST OUT PRINCIPLES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN ALL EQUIPMENT INCLUDING STOVES AND ATTACHED PIPES, REFRGERATION UNITS AND PREP COUNTERS. CLEAN INSIDE, OUTSIDE THROUGHOUT PREP AREA.

The walls and ceilings shall be in good repair and easily cleaned. REMOVE ALL CARDBOARD USED AS SHELVING AND REPLACE WITH A SMOOTH, NON-POPROUS SURFACE FOR EASY CLEANING. CLEAN CEILING FANS IN DINING AREA.

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. CLEAN AND ORGANIZE WASHROOM IN REAR. REMOVE UNEEDED ITEMS. STORE REMAINING ITEMS 6" OFF THE FLOOR.

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 animal products.found some food items not properly dated/labeled in coolers. must date and label all foods .in coolers.

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 cooler shelving, storage shelving, not clean need detailed cleaning.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floor under heavy equipment, cooking equipment, storage shelving not clean need cleaning.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls, ceilings in prep are need cleaning(detailed).

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 provided for all artificial lighting sources in preparation, service, and display facilities.light shields in prep areas not clean need detailed cleaning.