CHINATOWN BUFFET

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: LIVE ROACHES (3) OBSERVED BY HOT WATER STORAGE TANK. ALSO LIVE FRUIT FLIES (APPROX. 20) NOTED IN DISHMACHINE AREA. INSTD TO REMOVE ALL PESTS AND CLEAN ALL AFFECTED AREAS. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 8/10/10 (REPORT 278205) NOT CORRECTED: 30- MUST LABEL & DATE COOKED FOODS STORED IN COOLERS. 33- MUST DETAIL CLEAN WOK STATION,POP CADDY,PREP TABLES,PIPES,FILTERS,HOOD,FRYERS,FANGUARD COVERS IN WALK IN COOLER,LOWER CABINETS HOT HOLDING CABINET AT GRILL AREA,VENTS,ICE DISPENSER ON SODA MACHINE,DISH RACKS,DISH MACHINE. 34- MUST DETAIL CLEAN FLOOR ALONG WALL BASES THROUGHOUT. 35- MUST SEAL OPENINGS AROUND PIPES.MUST REPAIR OR REPLACE DAMAGED WALL BASES IN REAR HALLWAY,LOOSE WALL NEAR WALK IN VEGETABLE COOLER,STAINED CEILING TILES IN DINIG AREA & TOILET ROOMS.MUST REMOVE MOLD FROM WALLS & BASES NEAR DISH MACHINE AREA. ALL ABOVE MUST BE CORRECTED. CITATION ISSUED 7-42-090 SERIOUS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INTERIOR OF ICE MACHINE WITH LIME BUILD-UP. UPRIGHT FREEZER WITH EXCESSIVE ICE BUILD-UP. REMOVE SAME. MISSING PROPER GUARD AT NOZZLES OF ICE CREAM SOFT SERVE MACHINE. PROVIDE SAME. REPLACE MISSING PANEL AT TOP OF ICE MACHINE UNIT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLIOWING FOOD AND NON-FOOD CONTACT SURFACES THRU-OUT NOT CLEAN, DEBRIS BUILD-UP, INCLUDING: ROLLING CARTS, INTERIOR OF COOLERS/FREEZERS INCLUDING RUBBER GASKETS, DOORS, AND DOOR HANDLES, ALL COOKING EQUIPMENT, INCLUDING INTERIOR BOTTOM AND WHEELS OF FRYERS, EXTERIOR OF CONVECTION OVEN, ALL SINKS, ALL DRY STORAGE CONTAINERS, EXTERIOR AND SIDE OF ICE MACHINE, MEAT SLICER, MIXER, AND ALL STORAGE SHELVES THRU-OUT. CLEAN SAME AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ALL DOORS AND DOOR HANDLES THRU-OUT NOT CLEAN AND WORN SURFACES. INSTD TO CLEAN AND PAINT. ALL WALLS THRU-OUT PREP AREA NOT CLEAN, ESPECIALLY BEHIND DISHMACHINE. INSTD TO CLEAN AND MAINTAIN. WALL AND WALLBASE BEHIND HOT WATER TANK IN POOR REPAIR. SEAL HOLE AND HAVE WALL TIGHT-FITTING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK AT PIPE UNDER EXPOSED HANDSINK. REPAIR SAME. CAULK AT INTERIOR BASIN/DIVIDER OF 2-COMPARTMENT SINK. INSTD TO REMOVE SAME AND TO PROPERLY REPAIR OR REPLACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INTERNAL THERMOMETERS MISSING FOR COOLERS/FREEZERS. PROVIDE SAME.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE COOKED FOODS STORED IN COOLERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Inspector 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.REMOVE KNIFES FROM IN BETWEEN EQUIPMENT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE CARD BOARD FROM SURFACES,RUST FROM SHELVING UNITS IN WALK IN COOLERS.MUST REPAIR OR REPLACE DAMAGED DOOR GASKET ON WALK IN FREEZER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST DETAIL CLEAN WOK STATION,POP CADDY,PREP TABLES,PIPES,FILTERS,HOOD,FRYERS,FANGUARD COVERS IN WALK IN COOLER,LOWER CABINETS HOT HOLDING CABINET AT GRILL AREA,VENTS,ICE DISPENSER ON SODA MACHINE,DISH RACKS,DISH MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST DETAIL CLEAN FLOOR ALONG WALL BASES THROUGHOUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENINGS AROUND PIPES.MUST REPAIR OR REPLACE DAMAGED WALL BASES IN REAR HALLWAY,LOOSE WALL NEAR WALK IN VEGETABLE COOLER,STAINED CEILING TILES IN DINIG AREA & TOILET ROOMS.MUST REMOVE MOLD FROM WALLS & BASES NEAR DISH MACHINE AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: 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.LIGHT NEEDED IN REAR PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.PROBE THERMOMETER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: 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.ORGANIZE CHAIR & TABLE STORAGE AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

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 IMPROPER TEMPERATURE OF 2-DOOR PREP COOLER AT 58.6 F. WITH FOOD STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT ONCE REPAIRED FAX LETTER TO (312)746-4240.MUST HAVE COLD HOLDING AT 40 OR BELOW.

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. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED IN WALK IN COOLER,ON COLD HOLDING SALAD BAR,HOT HOLDING UNITS ,2-DOOR PREP COOLER SUCH AS HAM 75.7 F,CHICKEN 64.9 F,EGGS 72.6 F,BREADED CHICKEN 48.0 F,CHICEN 50.4 F-51.3 F,SLICED CANTALOUPE 51.4 F,SLICED WATERMELON 51.2 F,CUT PAPAYA 45.3 F,DICED TOMATO 59.7 F,MUSSELS 63.1 F,SAMON 132.4 F,BREADED FRIED FISH 117.8 F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED.APPX76LBS.$413

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: 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.OBSERVED EVIDENCE OF LIVE FRUIT FLIES MORE THAN 100 FLYING AROUND IN PREP AREAS,TOILET ROOM,DINING ROOM,DISH WASHING AREA,REAR HALLWAY.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES AFTER 8/10/10.

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.MUST LABLE & DATE COOKED FOODS STORED IN COOLERS.

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.REMOVE KNIVES FROM IN BETWEEN EQUIPMENT.

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 REMOVE CARD BOARD FROM SURFACES,RUST FROM SHELVING UNITS IN WALK IN COOLERS.MUST REPAIR ORPLACE DAMAGED DOOR GASKET ON WALK IN FREEZER.

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.MUST DETAIL CLEAN WOK STATION,POP CADDY,PREP TABLES,PIPES,FILTERS,HOOD,FRYERS,FANGUARD COVERS IN WALK IN COOLER,LOWER CABINETS HOT HOLDING CABINET AT GRILL AREA,VENTS,ICE DISPENSER ON SODA MACHINE,DISH RACKS,DISH MACHINE.

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.MUST DETAIL CLEAN FLOOR ALONG WALL BASES THROUGHOUT.

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 SEAL OPENINGS AROUND PIPES.MUST REPAIR OR REPLACE DAMAGED WALL BASES IN REAR HALLWAY,LOOSE WALL NEAR WALK IN VEGETABLE COOLER,STAINED CEILING TILES IN DINIG AREA & TOILET ROOMS.MUST REMOVE MOLD FROM WALLS & BASES NEAR DISH MACHINE AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: 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.LIGHT NEEDED IN REAR PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.PROBE THERMOMETER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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.ORGANIZE CHAIR & TABLE STORAGE AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLERS & PREP COOLERS,REPLACE MISSING HANDLE ON WALK IN COOLER DOOR,REPLACE MISSING STALL DOOR IN WOMEN'S TOILET ROOM.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DISH RACKS,ROLLING CARTS,LIGHT SHIELDS,FANGUARD COVERS IN COOLERS,VENTS,FAUCETS AT COOKING STATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR DRAINS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS THROUGHOUT,MOLD ON CEILING IN PREP AREA,WALL IN POOR REPAIR IN PREP AREA & REAR HALLWAY,LOOSE WALL BASE IN MOP SINK CLOSET,LOOSE WALL BEHIND HAND SINK IN PREP AREA.SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA & PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector Comments: Inspector 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.PROVIDE COLD RUNNING WATER AT FAUCET ABOVE ICE CREAM MACHINE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: Inspector Comments: 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.ELEVATE FOOD OFF OF FLOOR IN WALK IN FREEZER.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Inspector Comments: 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.FROM REPORT #87792 3/20/09.#30 MUST LABEL BULK FOOD STORAGE CONTAINERS.#31 MUST STORE KNIFES FROM IN BETWEEN WALL & PREP TABLE.#32 MUST REMOVE RUST FROM PREP TABLE ,MUST REPLACE DAMAGED LIDS ON SUSHI BAR.#33 MUST CLEAN DEEP FRYERS,FILTERS,ICE DISPENSER ON SODA MACHINE,CAN OPENER BLADE,INTERIOR PANEL OF ICE MACHINE,FLOOR MIXER,UNDER SIDE OF PREP TABLES,SOME STORAGE CABINETS.MUST DEFROST SUSHI BAR COOLER.#34 MUST CLEAN FLOORS THROUGHOUT.#35MUST REPLACE STAINED CEILING TILES IN DINING AREA.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO CEILING.#36 MUST PROVIDE LIGHTS IN PREP AREA,LIGHT SHIELDS OR SHATTER PROOF BULBS AT HOT & COLD BUFFET LINES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLERS & PREP COOLERS,REPLACE MISSING HANDLE ON WALK IN COOLER DOOR,REPLACE MISSING STALL DOOR IN WOMEN'S TOILET ROOM.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DISH RACKS,ROLLING CARTS,LIGHT SHIELDS,FANGUARD COVERS IN COOLERS,VENTS,FAUCETS AT COOKING STATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR DRAINS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS THROUGHOUT,MOLD ON CEILING IN PREP AREA,WALL IN POOR REPAIR IN PREP AREA & REAR HALLWAY,LOOSE WALL BASE IN MOP SINK CLOSET,LOOSE WALL BEHIND HAND SINK IN PREP AREA.SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector 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.PROVIDE COLD RUNNING WATER AT FAUCET ABOVE ICE CREAM MACHINE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: 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.ELEVATE FOOD OFF OF FLOOR IN WALK IN FREEZER.

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 IMPROPER TEMPERATURE OF PREP COOLER AT 51.9 F WITH FOODS STORED ON TOPSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40 OR BELOW.

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. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURE OF COOKED AND RAW FOODS ON TOP SIDE OF COOLER,COLD & HOT HOLDING UNITS SUCH AS CRAB 53.9 F,SHRIMP 50.3 F,CHICKEN 47.6 F,GINGER 62.7 F,SUSHI 68.0-69.2 F,CRAB SALAD 50.3 F, BOILED EGGS 45.8 F,RICE 120.9 F,.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED AND DENATURED.APPX.20LBS. VALUED $40.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: 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.FROM REPORT #87792 3/20/09.#30 MUST LABEL BULK FOOD STORAGE CONTAINERS.#31 MUST STORE KNIFES FROM IN BETWEEN WALL & PREP TABLE.#32 MUST REMOVE RUST FROM PREP TABLE ,MUST REPLACE DAMAGED LIDS ON SUSHI BAR.#33 MUST CLEAN DEEP FRYERS,FILTERS,ICE DISPENSER ON SODA MACHINE,CAN OPENER BLADE,INTERIOR PANEL OF ICE MACHINE,FLOOR MIXER,UNDER SIDE OF PREP TABLES,SOME STORAGE CABINETS.MUST DEFROST SUSHI BAR COOLER.#34 MUST CLEAN FLOORS THROUGHOUT.#35MUST REPLACE STAINED CEILING TILES IN DINING AREA.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO CEILING.#36 MUST PROVIDE LIGHTS IN PREP AREA,LIGHT SHIELDS OR SHATTER PROOF BULBS AT HOT & COLD BUFFET LINES.

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.REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLERS & PREP COOLERS,REPLACE MISSING HANDLE ON WALK IN COOLER DOOR,REPLACE MISSING STALL DOOR IN WOMEN'S TOILET ROOM.

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.DISH RACKS,ROLLING CARTS,LIGHT SHIELDS,FANGUARD COVERS IN COOLERS,VENTS,FAUCETS AT COOKING STATION.

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.FLOOR DRAINS

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 CLEAN WALLS THROUGHOUT,MOLD ON CEILING IN PREP AREA,WALL IN POOR REPAIR IN PREP AREA & REAR HALLWAY,LOOSE WALL BASE IN MOP SINK CLOSET,LOOSE WALL BEHIND HAND SINK IN PREP AREA.SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING 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.PROVIDE COLD RUNNING WATER AT FAUCET ABOVE ICE CREAM MACHINE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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.ELEVATE FOOD OFF OF FLOOR IN WALK IN FREEZER.