DONG KY RESTAURANT & BAKERY

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: FOUND ONE CONTAINER OF HALF AND HALF AND ONE BOTTLE OF BLACK COFFEE ON TOP OF THE ICE INSIDE THE ICE MAKER. INSTRUCTED MANAGER THAT ANY FOOD OR DRINK CAN NOT BE STORED ON TOP OF THE ICE INSIDE THE MAKER. CRITICAL VIOLATION 7-38-005(A). ICE ARE CONTAMINATED ALREADY. MANAGER REMOVED ALL THE ICE FROM THE ICE MAKER AND REMOVED THE CONTAINER OF HALF AND HALF AND BOTTLE OF BLACK COFFEE DURING INSPECTION.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND BIG GARBAGE CAN, BAG OF FLOUR STORED ON TOP OF THE MILK CONTAINER AND POTS AND PANS IN FRONT OF THE EXPOSED HAND SINK IN THE PREP/DISH WASHING AREA. INSTRUCTED MANAGER THAT EXPOSED HAND SINK MUST BE ACCESSIBLE AND CONVENIENT TO WASH HANDS ALL THE TIMES. CRITICAL VIOLATION 7-38-030. MANAGER REMOVED ALL THE SAID ITEMS FROM THE EXPOSED HAND SINK DURING INSPECTION.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWEL AND HAND SOAP IN THE FRONT EXPOSED HAND SINK. CRITICAL VIOLATION 7-38-030. MANAGER PROVIDED PAPER TOWEL AND HAND SOAP ON THE EXPOSED HAND SINK DURING INSPECTION.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRCTED FROM REPORT #1632329 DATED 2/26/16. #32- MUST INSTALL A SPLASH GUARD BETWEEN THE MOP SINK AND THE CART WITH RICE COOKER IN THE PREP/DISH WASHING AREA. MUST REPLACE GROCERY BAGS BEING USED TO WRAPPED THE FRESH VEGETABLES INSIDE THE REACH IN COOLER AND FROZEN MEATS INSIDE THE REACH IN FREEZER. MUST REPLACE WITH FOOD GRADE BAGS. #33- MUST CLEAN IN DETAIL ALL THE DRY FOOD CONTAINERS AND MAINTAIN. CLEAN AND ORGANIZE THE PREP TABLE BOTTOM SHELVE AND MAINTAIN. CLEAN AND SANITIZE ALL CHOPPING BOARD , AND THE FAN GUARD OF THE 2 DOOR REACH IN COOLER AND MAINTAIN. CLEAN,REMOVE DUST BUILD-UP ON THE CEILING VENT COVER INSIDE THE WASHROOM BY THE DINING AREA AND MAINTAIN. #43- ALL WASH CLOTH FOR WIPING THE CHOPPING BOARDS, COOLERS, PREP TABLES, DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION. #45-NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION. SERIOUS VIOLATION 7-42-090.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE REACH IN COOLER AND MAINTAIN. ALSO ALL BULK DRY FOOD CONTAINERS NEED LABEL.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MAKER AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: STAINED AND DAMAGED CEILING TILES ABOVE THE WATER HEATER AND COOK LINE IN THE KITCHEN, MUST REPLACE AND MAINTAIN.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD SERVICE MANAGER WHILE SERVING AND PREPARING POTENTIALLY HAZARDOUS FOODS SUCH SAUTEED CHICKEN, BEEF FRIED RICE, MONGOLIAN BEEF,ETC. SERIOUS VIOLATION 7-38-012, TIN QUACH ARRIVED AT 11:000 AM DURING INSPECTION.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED MALE EMPLOYEE WASHING THE DISHES IN THE 3 COMPARTMENT SINK NOT DOING IT PROPERLY. FIRST COMPARTMENT SINK IS EMPTY NO WATER AND SOAP. 2ND COMPARTMENT SINK WITH DIRTY DISHES AND SOAP AND 3RD COMPARTMENT SINK WITHOUT WATER AND SANITIZER. INSTRUCTED AND DISCUSSED TO THE MANAGER AND EMPLOYEE THE PROPER WAY OF USING THE 3 COMPARTMENT SINK AND THE PROPER WAY OF PUTTING SANITIZER ON THE 3RD COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL A SPLASH GUARD BETWEEN THE MOP SINK AND THE CART WITH RICE COOKER IN THE PREP/DISH WASHING AREA. MUST REPLACE GROCERY BAGS BEING USED TO WRAPPED THE FRESH VEGETABLES INSIDE THE REACH IN COOLER AND FROZEN MEATS INSIDE THE REACH IN FREEZER. MUST REPLACE WITH FOOD GRADE BAGS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL ALL THE DRY FOOD CONTAINERS AND MAINTAIN. CLEAN AND ORGANIZE THE PREP TABLE BOTTOM SHELVE AND MAINTAIN. CLEAN AND SANITIZE ALL CHOPPING BOARD , AND THE FAN GUARD OF THE 2 DOOR REACH IN COOLER AND MAINTAIN. CLEAN,REMOVE DUST BUILD-UP ON THE CEILING VENT COVER INSIDE THE WASHROOM BY THE DINING AREA AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK ON THE FAUCET ARM CONNECTOR OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED FEMALE EMPLOYEE PREPARING AND COOKING IN THE PREP AREA/KITCHEN NOT WEARING HAND RESTRAINT. INSTRUCTED TO WEAR RESTRAINT TO CONFINE THE HAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL WASH CLOTH FOR WIPING THE CHOPPING BOARDS, COOLERS, PREP TABLES, DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET - Comments: NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND THE ONLY EXPOSED HAND SINK IN THE REAR KITCHEN/PREP NOT ACCESSIBLE AND WITHOUT SOAP AND PAPAER TOWELS. OBSERVED A LARGE BLACK GARBAGE CAN FULL OF GARBAGE DIRECTLY IN FRONT OF THE HAND SINK, STRAINERS FULL OF CILANTRO AND LETTUCE STORED INSIDE OF THE HAND SINK, AND OTHER RUBBISH ITEMS INCLUDING EMPTY BOXES AND TO GO CONTAINERS STORED ON TOP OF THE RIGHT SIDE OF THE SINK. UNABLE TO USE THE ABOVE MENTIONED SINK. EXPOSED HAND SINK MUST BE ACCESSIBLE WITH SOAP AND PAPER TOWELS AT ALL TIMES FOR PROPER HAND WASHING. MANAGER REMOVE ALL ITEMS BLOCKING THE SINK AND PROVIDED SOAP AND PAPER TOWLES. CRITICAL VIOLATION 7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES IN THE FOOD PREP AREA AND FRONT SERVICE AREA. APPROXIMATELY 15 FRUIT FLIES WERE OBSERVED ON THE STORAGE RACKS, WALLS, AND CEILINNGS OF THESE AREAS. OBSERVED 1 ACTIVE ROACH CRAWLING ON THE CEILING OF THE FOOD PREP AREA AND 5 DEAD ROACHES BEHIND THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE, DETAIL CLEAN, AND SANITIZE INFECTED AREAS WHERE DEAD ROACHES WERE FOUND. ADDITIONAL PEST CONTROL IS REQUIRED TO MINIMIZE OR ELIMINATE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED THE STAINLESS STEEL SHEET METAL BEHIND THE COOKING EQUIPMENT PEELING AWAY FROM THE WALL WITH A GAP BETWEEN THE WALL AND THE SHEET METAL. INSTRUCTED TO RE-SEAL THE SHEET METAL TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND THE TWO DOOR FREEZER IN PREP AREA SOILED WITH FOOD DEBRIS ON THE FLOOR AND SHELVES OF UNIT, FOUND GREASE BUILDUP ON THE SIDES OF COOKING EQUIPMENT, AND GREASE BUILDUP IN THE LOWER COMPARTMENT OF THE DEEP FRYER. INSTRUCTED TO DETAIL CLEAN THE ABOVE MENTIONED AREAS AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED DEAD BUGS IN THE LIGHT SHIELDS ABOVE THE PREP AREA. INSTRUCTED TO DETAIL CLEAN THE LIGHT SHIELDS AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: RAW AND COOKED FOOD STORED INSIDE PLASTIC GROCERY BAGS,INSTRUCTED TO PROVIDE FOOD GRADE BAGS AND FOOD CONTAINERS WITH LIDS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: : NO SPLASH GUARD PROVIDE BETWEEN THE EXPOSED HAND SINK AND SHELF WERE CLEAN UTENSILS ARE STORED ALSO BETWEEN THE MOP SINK AND CART WERE POT TO COOK RICE IS STORED.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: .EMPLOYEES ARE USING DIRTY PLASTIC TO STOP WATER AT THREE COMPARTMENT SINK,DUE TO ONLY ONE STOPPER IS PROVIDED ON PREMISES,INSTRUCTED TO PROVIDE ADDITIONAL STOPPERS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND TWO DISPLAY PREP COOLERS IN PREP AREA AT IMPROPER TEMPERATURE, AIR TEMP OF 46.7F,49F AND 51.6F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNITS: COOKED AND RAW FOOD: CHICKEN,PORK,SHRIMPS ETC. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. TECHNICIAN WAS CALLED REPORTED ON PREMISES AT 12:30PM. AT 1:20PM PROBLEM WAS RESOLVED, BOTH COOLERS MAINTAIN AIR TEMP OF 35,6F TO 38F.INSTRUCTED TO CONTINUE TO MONITOR UNITS. CRITICAL VIOLATION: 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE TWO DISPLAY PREP COOLER AT IMPROPER TEMPERATURE:GROUND PORK AT TEMP OF 50F; COOKED BEEF AT TEMP OF 47.6F; COOKED SHRIMP AT TEMP OF 52.1F; PORK AND CHICKEN STEW AT TEMP OF 49.7F TO 49.8F BOTH PRODUCTS WERE COOKED ON 7-29; SOUPS AT TEMP OF 48.2F; FRESH EGGS AT TEMP OF 70.1F;SHRIMP COOKED WITH EGGS AT TEMP OF 48.5F; RICE AND SAUSAGE AT TEMP OF 48F;COOKED SAUSAGE SHAPED A LONG BAR 3 EACH RED AT TEMP OF 53.9F AND 6EACH WHITE AT TEMP OF 51.8F.PORK STEW WITH CARROTS AT TEMP OF 45.3F TO 47.8F; SAUSAGE BALLS AT TEMP OF 48.3F; MARINATE RAW BEEF AT TEMP OF 53.9F AND RAW CHICKEN AT TEMP OF 51.9F.FOUND RICE AND BEANS ROLLED UP IN BANANA LEAFS AT TEMP OF 48.3F AND 51.8F,COOKED YELLOW RICE AT TEMP OF 53F,BOTH PRODUCTS WERE STORED INSIDE THE FRONT REACH-IN COOLER. ALL PRODUCTS MENTIONED WERE DISCARDED AND DENATURED BY MANAGER.POUNDS 45,VALUE 250.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.INFORMATION ON COOLING PROCESS VERBALLY GIVEN TO CERTIFIED MANAGER. CRITICAL VIOLATION:7-38-005(A)

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EXPOSED HAND SINK IN PREP AREA NOT ACCESSIBLE IN FRONT OF THE SAID SINK A LARGE GRAY GARBAGE CONTAINER FULL OF GARBAGE,A BLACK CRATE TURNED UP SIDE DOWN WITH STACKED BUCKETS FULL OF FOOD AND PLASTIC GROCERY BAGS WITH FOOD.UNABLE TO USE SAID SINK.PERSONALLY REMOVED ITEMS IN FRONT THE SINK TO WASH HANDS. EXPOSED HAND SINK MUST BE ACCESSIBLE AT ALL TIMES FOR PROPER HAND WASHING. NO SOAP PROVIDED AT WASH BOWLS INSIDE THE STAFF WASHROOMS.MANAGER PROVIDED SOAP UPON MY REQUEST. CRITICAL VIOLATION:7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: LIVE ROACHES ON PREMISES: KITCHEN.ONE ADULT LIVE ROACH BETWEEN RAW WOOD SHEET AND EXTERIOR OF THE CHEST FREEZER.THE OTHER THREE LIVE ROACHES UNDER THE THREE COMPARTMENT SINKS.INSTRUCTED TO REMOVE ROACHES, CLEAN AND SANITIZE AREA MENTIONED. SERIOUS VIOLATION:7-38-020

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: RAW AND COOKED FOOD STORED INSIDE PLASTIC GROCERY BAGS,INSTRUCTED TO PROVIDE FOOD GRADE BAGS AND FOOD CONTAINERS WITH LIDS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: EXTERIOR OF CHEST FREEZER IS RUSTY AND BROKEN ON TOP TO COVER THE RUST A SHEET OF RAW WOOD,INTERIOR OF THE UNIT PANELS ARE BROKEN AND INSULATION ARE EXPOSED,INSTRUCTED TO REPAIR/REPLACE UNIT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO SPLASH GUARD PROVIDE BETWEEN THE EXPOSED HAND SINK AND SHELF WERE CLEAN UTENSILS ARE STORED ALSO BETWEEN THE MOP SINK AND CART WERE POT TO COOK RICE IS STORED.SURAFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE BUILD-UP INSIDE THE DEEP FRYER,ALSO INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENTS.HOOD AND FILTER GREASE IS DANGLING FROM HOOD,FILTERS AND PIPES.INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: GREASE BUILD UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT.EXCESS STAGNATE WATER UNDER THREE COMPARTMENT SINK AROUND GREASE TRAP.INSTRUCTED TO KEEP AREA DRY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MISSING WALL TILE INSIDE THE STAFF WASHROOMS,ALSO GRAFFITI ON WALLS AND DOORS INSIDE BOTH SAID WASHROOMS.WALL BEHIND THE THREE COMPARTMENT SINK NOT CLEANABLE,REPLACE TAPE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: COLD WATER HANDLE AT EXPOSED HAND SINK TOO TIGHT UNABLE TO TURN EASILY,INSTRUCTED TO REPAIR.EMPLOYEES ARE USING DIRTY PLASTIC TO STOP WATER AT THREE COMPARTMENT SINK,DUE TO ONLY ONE STOPPER IS PROVIDED ON PREMISES,INSTRUCTED TO PROVIDE ADDITIONAL STOPPERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VENT COVERS IN DINING AREA WITH A BUILD-UP OF DUST,INSTRUCTED TO CLEAN AND MAINTAIN.NO VENT COVERS INSTALLED ON VENT IN KITCHEN ON CEILING ABOVE PREP TABLES. INSTRUCTED TO PROVIDE WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO STEM THERMOMETER PROVIDED ON PREMISES.INSTRUCTED TO PROVIDE SAI THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: METAL SHELF BY THE CHEST FREEZER, HAS AN ACCUMULATION AND UN-ORGANIZED ITEMS,INSTRUCTED TO REMOVE ITEMS NOT NEEDED AND ORGANIZE THE REST.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK RICE CONTAINERS NOT LABELED IN KITCHEN. MUST LABEL BULK CONTAINERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED FOOD DEBRIS ON SLICER AND FOOD BUILD UP INSIDE PREP AREA DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD/DIRT BUILD UP ON FLOOR ALONG WALLS/CORNERS IN PREP AREA ALSO OBSERVED FLOOR TILES IN POOR REPAIR IN FRONT OF WOK (LOW GROUT). MUST CLEAN FLOOR THROUGHOUT AND REPAIR/REGROUT DAMAGED FLOOR TILES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED GREASE/FOOD SMEARS ON WALLS BY VENTILATION HOOD AND GREASE/DUST BUILD UP ON PREP AREA CEILING FANS. MUST CLEAN WALLS AND CEILING FANS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPLACE DAMAGED DOOR GASKETS.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: THE FOLLOWING MINOR VIOLATIONS STILL EXIST FROM REPORT #525313 DATED ON 05/02/11 AND MUST BE CORRECTED BY DATE OF REINSPECTION- #32 MUST INSTALL SPLASH GUARD BETWEEN EXPOSED HAND BOWL & STORAGE SHELVES IN PREP AREA, MUST REPLACE ALL BADLY PITTED CUTTING BOARDS, #33 MUST CLEAN SHELVES IN COOLERS, DRY STORAGE, AND CLEAN INTERIOR OF ALL COOLERS IN PREP AREA, #34 FLOORS UNDER AND AROUND STOCK NEED DETAIL CLEANING AND ELEVATE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE, #35 MUST REPLACE ALL WATER STAINED CEILING TILES ABOVE PREP AREA, #38 INSTRUCTED MANAGEMENT TO REMOVE THREADS FROM MOP SINK FAUCET AND #42 ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS. ALL THE ABOVE VIOLATIONS MUST BE CORRECTED BY 05/29/12.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPLACE DAMAGED DOOR GASKETS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//OBSERVED REACH IN COOLER,PREP COOLER IN FRONT OF COOKING RANGE WITH AIR TEMP AT 47.9F,PLACE HELD FOR INSPECTION TAGE ON UNIT,MUST BE AT 40F OR BELOW. INSTRUCTED MGMT NOT TO USE COOLER UNTIL RREINSPECTED BY DEPT. OF HEALTH.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.//OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS RAW CHICKEN,SHRIMP TWO KIND,SQUID,BEEF TEMP BETWEEN 54.9F-49.0F MGMT VOLUNTEERED TO PROPERLY DISCARD FOOD ITEMS,$235.00/50LBS. NO TIME TEMP ON FOOD ITEMS OR LOGE

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES & TIMES ON FOOD ITEMS IN STORAGE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: 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.//INSTRUCTED MGMT TO PROPERLY STORE ALL CLEAN SINGLE SERVICE UTENSILS IN FRONT AREA,CLEAN MULTI-USE UTENSILS IN KITCHEN AREA.INVERT POTS PANS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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 BETWEEN EXPOSED HAND BOWL & STORAGE SHELVE IN PREP AREA/REMOVE ALUMINUM FOIL FROM DRY STORAGE SHELVES IN KITCHEN AREA & FROM AROUND STOVE TOP TOP AREA./NEED LID'S ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/NEED PROPER COVERS FOR ALL FOOD ITEMS IN STORAGE./MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLER,DRY STORAGE, UNDER HOOD OVER COOKING RANGE INTERIOR & EXTERIOR OF EQUIPMENT NEED DETAIL CLEANING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK NEED DETAIL CLEANING/MUST STORAGE ALL STOCK 6" OFF FLOORS WHEN IN STORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.//MUST REPLACE ALL STAIN CEILING TILE OVER PRE AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.//INSTRUCTED MGMT TO HAVE HAIR RESTRAINTS ON ALL FOOD HANDLERS WHEN PREPAIRING UNPROTECTED FOOD ITEMS IN KITCHEN AREA