SEE THRU CHINESE KITCHEN #13

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED TO IMPLEMENT A PROCEDURE AND PROVIDE ALL NECESSARY SUPPLIES. PRIORITY FOUNDATION VIOLATION 7-38-005

PREVIOUS CORE VIOLATION CORRECTED - Comments: CONTINUED NON COMPLIANCE FOR VIOLATION 49 FOUND EXCESSIVE FOOD, DIRT AND DEBRIS ON THE INTERIOR/EXTERIOR OF THE FRYERS, GRILL AND STOVE. ALSO, THE PREP TABLES AND STORAGE SHELVES IN THE PREP AREA AND INSIDE THE WALK IN COOLERS NEED TO BE DETAILED CLEANED. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL. VIOLATION 55 THE INTERIOR OF THE FLOOR DRAINS AND THE FLOORS IN THE CORNERS AND UNDER/AROUND ALL OF THE COOKING/COOLING EQUIPMENT AND STORAGE RACKS HAVE EXCESSIVE GREASE, FOOD, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN. ALSO, MUST CLEAN AND MAINTAIN THE WALLS AROUND THE COOKING EQUIPMENT AND SINKS, AND VIOLATION 58 NO PROOF OF ALLERGEN TRAINING ON SITE. INSTRUCTED TO HAVE ALL CITY OF CHICAGO FOOD SANITATION CERTIFICATE HOLDERS TO TAKE THE ALLERGEN TRAINING AND PROVIDE PROOF. CORE VIOLATIONS NOT CORRECTED IN THE TIME FRAME SPECIFIED ON THE INSPECTION REPORT ARE CLASSIFIED AS A PRIORITY FOUNDATION VIOLATION 7-42-090

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO IMPLEMENT A POLICY IN WHICH ALL MANAGERS, FOOD/CONDITIONAL EMPLOYEES ACKNOWLEDGE THEIR RESPONSIBILITIES IN REPORTING ANY ILLNESSES TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012 NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED TO IMPLEMENT A PROCEDURE AND PROVIDE ALL NECESSARY SUPPLIES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

PROPER DATE MARKING AND DISPOSITION - Comments: FOUND ALL OF THE RTE AND TCF FOODS STORED IN THE WALK IN COOLER NOT LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOODS THAT HAVE BEEN REMOVED FROM THEIR ORIGINAL PACKAGING AND/OR ALL PREPARED FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: FOUND EXCESSIVE FOOD, DIRT AND DEBRIS ON THE INTERIOR/EXTERIOR OF THE FRYERS, GRILL AND STOVE. ALSO, THE PREP TABLES AND STORAGE SHELVES IN THE PREP AREA AND INSIDE THE WALK IN COOLERS NEED TO BE DETAILED CLEANED. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: THE INTERIOR OF THE FLOOR DRAINS AND THE FLOORS IN THE CORNERS AND UNDER/AROUND ALL OF THE COOKING/COOLING EQUIPMENT AND STORAGE RACKS HAVE EXCESSIVE GREASE, FOOD, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN. ALSO, MUST CLEAN AND MAINTAIN THE WALLS AROUND THE COOKING EQUIPMENT AND SINKS.

ALLERGEN TRAINING AS REQUIRED - Comments: NO PROOF OF ALLERGEN TRAINING ON SITE. INSTRUCTED TO HAVE ALL CITY OF CHICAGO FOOD SANITATION CERTIFICATE HOLDERS TO TAKE THE ALLERGEN TRAINING AND PROVIDE PROOF.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 2-DOOR REFRIGERATD PREP COOLER IN FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMPERATURE RECORDED AT 44.5F-48.3F. INSRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT AND TO HAVE UNIT SERVICED(UNIT MUST BE ABLE TO MAINTAIN AN INTERNAL AIR TEMPERATURE OF 40 DGREES OR BELOW). CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: SHRIMP-46.7F, CHICKEN-47.7F, CHICKEN-46.1F, BEEF-45.8F, BEEF-46.1F- ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AND /OR HELD AT 40 DEGREES OR BELOW. PRODUCT(10LB VALUED AT $30) FOUND AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD ITEMS STORED OUT OF ORIGINAL CONTAINERS MUST BE LABELED. ALL COOKED AND/OR PREPARED FOODS NO LONGER IN ORIGINAL CONTAINERS THAT IS HELD FOR MORE THAN 24 HOURS MUST BE LABELED AND DATED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF MICROWAVE OVENS, PREP TABLES AND SHELVES, WALK-IN COOLER, WALK-IN FREEZER, REFRIGERATED PREP TABLE, HOT HOLDING STATION WHERE GRAVY IS HELD, RICE COOKER, ALL SINKS(EXPOSED HANDSINK, 3 COMPARTMENT SINK, WOK COOKING STATIONS(INCLUDING THE IDES WHERE GREASE AND FOOD BUILD-UP ARE PRESENT).DETAIL CLEAN THE FOLLOWING ITEMS: INTERIOR OF PREP COOLERS, STEAM TABLE, PREP TABLES, DRY FOOD STORAGE CONTAINERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT ALL AREAS ALONG THE BASES OF THE WALLS IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(FOOD AND GREASE BUILD-UP).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN, PAINT OR REPLACE ALL HEAVILY STAINED CEILING TILES THROUGHOUT FOOD PREP AND STORAGE AREAS. CLEAN AND/OR PAINT THE INTERIOR AND EXTERIOR OF THE WASHROOM DOOR. CLEAN DIRT, DEBRIS AND DEAD INSECTS FROM ALL LIGHT SHIELDS WHERE PRESENT. REPLACE BROKEN THRESHOLD AT THE REAR EXIT DOOR. CLEAN THE WALLS OF THE FOOD PREP AREA ESPECIALLY BEHIND THE WOK STATION AND AROUND AND BEHIND THE 3 COMPARTMENT SINK AND EXPOSED HANDWASHING SINK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CUT FRUIT STORED IN CARDBOARD BOXES IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE CONTAINERS TO STORE FOODS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE FOLLOWING ITEMS: INTERIOR OF PREP COOLERS, STEAM TABLE, PREP TABLES, DRY FOOD STORAGE CONTAINERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN THE WALLS OF THE FOOD PREP AREA ESPECIALLY BEHIND THE WOK STATION AND AROUND AND BEHIND THE 3 COMPARTMENT SINK AND EXPOSED HANDWASHING SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A SANITIZER BUCKET WHEN NOT IN USE.

FOOD HANDLER REQUIREMENTS MET - Comments: ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL DRY STORAGE CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WORN, STAINED BEYOND REPAIR, WITH DEEP, DARK GROVES. REPLACE AND MAINTAIN CUTTING BOARDS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CAN OPENER, INTERIOR DOOR RUBBER GASKETS AND STORAGE SHELVES OF ALL COOLERS, EXTERIOR OF DRY STORAGE BINS NOT CLEAN, DEBRIS. INSTD TO CLEAN SAME AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INTERIOR OF HOOD AND ALL ATTACHED PIPING BEHIND COOKING LINE NOT CLEAN, GREASE/DUST BUILD-UP. CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE HOOD, FILTERS, FRYERS, FRYER CABINETS (GREASE BUILDUP), WOK AREA, PREP TABLES, COOLERS, INTERIOR AND EXTERIOR OF SINKS,FREEZERS (FOOD DEBRIS), CONTAINERS AND LIDS, STORAGE SHELVES NOT CLEAN. INSTRUCTED TO CLEAN AND SANITIZE ALL.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT, PREP TABLES, SHELVES, ALONG WALLS AND IN ALL CORNERS IN PREP AREA, STORAGE AREAS AND DINING ROOM. STORE ALL STOCK OFF FLOOR IN WALK-IN FREEZER AND REAR STORAGE ROOM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS SPLASHED ON FOOD DEBRIS ON IT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: PROPERLY STORE ICE SCOOP TO PREVENT HANDLE FROM CONTACTING ICE INSIDE THE ICE MACHINE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN AND SANITIZE KNIVES AND KNIFE MAGNETIC STRIPS AT REAR. STORE CLEAN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN EXTERIOR OF REFRIGERATORS IN PREP AREA. MUST CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR AT CORNERS UNDER HANDSINK AT FRONT, DETAIL CLEAN FLOORS AROUND UNDER AND INBETWEEN EQUIPMENT IN PREP AREA. MUST CLEAN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: PROPERLY STORE ICE SCOOP TO PREVENT HANDLE FROM CONTACTING ICE.

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.NEED TO CLEAN HOOD,FILTERS FRONT COOKING AREA. NEED TO CLEAN THE EXTERIOR OF ALL BULK SIDE STORAGE. CLEAN FRONT MICROWAVE.

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.CLEAN FLOOR UNDER AND AROUND DRY STORAGE BULK SHELVES, CLEAN UNDER AND AROUND COOKING AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELDS FRONT DINNING AND REAR PREP.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WIPING CLOTHES IMPROPERLY STORED INSTRUCTED TO STORE IN CLEAN CONTAINER WITH 100PPM OF CHLORINE SANITIZER.

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. INVERT ALL SINGLE SERVICE FORKS AND SPOONS UNDER FRONT COUNTER.

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. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, SHELVES, PREP TABLES, COOKING EQUIPMENT.

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. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN FREEZER.

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. REPLACE STAINED CEILING TILES AND CLEAN CEILING VENTS IN LOBBY.

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. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.