SAN CHAE DOL SOT RESTAURANT

Recorded violations

• 21

  * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (PREPARING/SERVING, FISH, RICE, CHICKEN, ASIAN MENU). INSTRUCTED A CERTIFIED FOOD MANAGER WITH CITY CERTIFICATE MUST BE ON DUTY AT ALL TIME. SERIOUS CITATION ISSUED, 7-38-012.

• 28

  * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO PREVIOUS INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO CUSTOMERS. INSTRUCTED SUMMARY REPORT MUST BE POSTED AND VISIBLE TO ALL CUSTOMERS. SERIOUS CITATION ISSUED, 7-42-010(B).

• 30

  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. DRIED FOOD STORAGE CONTAINERS AND PREP FOODS INSIDE STORAGE COOLERS NOT LABELED, MUST LABEL AND MAINTAIN.

• 31

  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.

• 32

  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 SEAL; RUSTY METAL SHELVING UNIT, WOOD SHELVES AND BOTTOM PANELS OF PREP TABLES IN KITCHEN.

• 33

  FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, STORAGE SHELVES, BOTTOM PANELS OF PREP TABLES, FREEZERS AND GREASE TRAP UNDER 3PART SINK.

• 34

  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. EXCESSIVE DEBRIS AND GREASE BUILD UP ON FLOORS, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN, CLOSET AND FRONT SERVING AREA BEHIND COUNTER.

• 35

  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. WALLS THRU-OUT KITCHEN IN POOR REPAIR, MUST REPAIR/REPAINT. MUST REPLACE BROKEN/DAMAGED CEILING PANELS THRU-OUT PREMISES, AND CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.

• 38

  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. MUST REPAIR LEAKING PIPES UNDER 3PART SINK AND SEAL RUSTY GREASE TRAP UNDER SAME SINK.

• 41

  PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER IN KITCHEN AND CLOSET, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

• 42

  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.