MON LUNG CHOP SUEY

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found the following potentially hazardous foods at improper temperatures in the walk in cooler: 17lbs of raw shrimp @ 60.5F and 6lbs of chicken @ 46.3F. Operator voluntarily discarded denatured foods during inspection. Instructed all potentially hazardous foods must be held at 40F or below for cold foods, or 140F or higher for hot foods. Critical violation 7-38-005(a).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Found cardboard uses as shelving in kitchen near hand sink. Found tin foil used as a liner near cooking line. Found cardboard used as a liner on prep table. Must remove all of these items. All surfaces must be smooth and easily cleanable, and not porous. Must maintain same.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Found excessive dust build up inside fan on upper interior of 2 door refrigerator, and on fan inside employee restroom. Must remove dust and clean and sanitize these areas. Found excessive grease build up on equipment near fryer. Must remove excessive grease build up, clean and sanitize this area. Must maintain same.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Potentially hazardous food at improper temperature: found 35 pounds of cooked chicken at temp of 45.3F to 46F; 40 pound of BBQ cooked pork at temp of 46.8F to 47.1F;cooked pork stored inside the plastic grocery bags at temp of 45.7F to 46.7F.food mentioned was stored inside the walk-in cooler; 5 pounds of cooked brown rice inside the small hot holding unit at temp of 128F. Food mentioned discarded and denatured. Pounds 80,value 165 Critical violation:7-38-005(a)

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violations not corrected from 5-15-15,report #1453956 #34-MUST CLEAN FLOORS UNDER AND AROUND ALL COOKING EQUIPMENT TO REMOVE ALL GREASE AND FOOD DEBRIS. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES. #35-WALLS AT COOKING AREA IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES #38-SPLASH GUARD NEEDED AT HAND SINK. MUST INSTALL AND MAINTAIN Today 4-7-16 observed the same violations. serious violation:7-42-090

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: duct tape was observed inside and outside the chest freezer and at two reach-in cooler. Instructed to remove said tape. No duct tape should be used. Surface must be smooth, cleanable and non-absorbent material. observed cardboards on shelves, dirty broken aluminum foil around pipes,and news paper under cutting boards on top prep tables. Instructed to remove said items. Surface must be smooth, cleanable and non-absorbent materials observed food storage inside the garage, with car also parked at same location. Instructed if garage is used for food storage the car must be removed and vice versa. If is used for storage, floors and walls must be smooth ,cleanable and non-absorbent surface. soap dispenser installed above the drain board of the three compartment sink at second floor must be relocated.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: broken/uneven floor tiles under the cooking equipment must be replaced. Surface must be smooth, cleanable and non-absorbent surface.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: light shield in the kitchen with dust and grease ,instructed to clean and maintain

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Leaking faucet at three compartment sink, instructed to repair

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS UNDER AND AROUND ALL COOKING EQUIPMENT TO REMOVE ALL GREASE AND FOOD DEBRIS. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS AT COOKING AREA IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SPLASH GUARD NEEDED AT HAND SINK. MUST INSTALL AND MAINTAIN

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE UTENSIL MUST BE STORED IN A CLEAN SANITIZES CONTAINER.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: WASTE, STORAGE AREA IN NEED OF CLEANING TO REMOVE ALL DEBRIS AND TRASH BUILD UP. MUST CLEAN, REMOVE ALL DEBRIS TO PREVENT RODENT HARBORAGE. SERIOUS VIOLATION 7-38-020.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 10-29-14 INSP#386 REPORT# 1501329 #30 LABEL BULK CONTAINERS IN REAR STORAGE AREA. #33 CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, SINKS, ICE MACHINE #34 CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, SECOND FLOOR FURNACE ROOM AND BASEMENT AREAS #38 REPAIR LEAKING HOT WATER HANDLE ON EXPOSED SINK IN PREP AREA. REPAIR FAUCET ON WASHBOWL IN EMPLOYEE WASHROOM. MUST CORRECT ALL VIOLATIONS AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-42-090

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS UNDER AND AROUND ALL COOKING EQUIPMENT TO REMOVE ALL GREASE AND FOOD DEBRIS. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS AT COOKING AREA IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SPLASH GUARD NEEDED AT HAND SINK. MUST INSTALL AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE UTENSIL MUST BE STORED IN A CLEAN SANITIZES CONTAINER.

FOOD HANDLER REQUIREMENTS MET - Comments: NO ONE ON SITE WITH FOOD HANDLERS CERTIFICATE. LEFT INFORMATION WITH MANAGER TO OBTAIN CERTIFICATES.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL BULK CONTAINERS IN REAR STORAGE AREA.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INVERT ALL SINGLE SERVICE ARTICLES AND MULTI-USE EQUIPMENT TO PROTECT FROM CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, SINKS, ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, SECOND FLOOR FURNACE ROOM AND BASEMENT AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING HOT WATER HANDLE ON EXPOSED SINK IN PREP AREA. REPAIR FAUCET ON WASHBOWL IN EMPLOYEE WASHROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED UNCOVERED RAW CHICKEN AND RAW BEEF STORED ABOVE UNCOVERED PRODUCE, SLICED ONIONS AND MUSHROOMS IN REACH-IN COOLER. INSTRUCTED MANAGER TO PROPERLY COVER AND STORE READY TO EAT FOOD ABOVE RAW FOOD IN COOLERS TO PREVENT CONTAMINATION. SERIOUS VIOLATION 7-38-005A CITATION ISSUED.

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

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN ALL COOLERS, FREEZERS, COOKING EQUIPMENT, PREP TABLES, SHELVES IN PREP AND STORAGE AREAS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: PROPERLY STORE ICE SCOOP HANDLE UP IN SEPARATE CONTAINER TO MINIMIZE BARE HAND CONTACT.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original container.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Exhaust hood, filter and exterior of cooking equipent not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Light covers through-out prep not cleaned. Instructed to detail clean. Ceiling tile not maintained in prep area. Instructed to replace damaged ceiling tile. Walls behind equipment in prep not cleaned. Instructed to detail clean and/or repaint.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: Dish washing facilities not maintained or operated. Observed grease trap in basement not maintained. Found waste grease around exterior, on ground around grease trap. Also, a trench going from grease trap to sewer floor drain is being used if grease trap overflows and trench has trail of waste grease. Instructed that waste grease must running directly into and pass through grease trap and must remove trench that allow for overflow to city sewer drain. Serious citation issued 7-38-030

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original container.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Exhaust hood, filter and exterior of cooking equipent not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Light covers through-out prep not cleaned. Instructed to detail clean. Ceiling tile not maintained in prep area. Instructed to replace damaged ceiling tile. Walls behind equipment in prep not cleaned. Instructed to detail clean and/or repaint.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WASTE LINE CONNECTION FROM THE WALK-IN-COOLER MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTY INTO A FLOOR DRAIN

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 POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED COOKED RICE AT 97.6F-120.0F ON PREP TABLE,RAW CHICKEN 51.9F IN WALK-IN-COOLER,SHELLED EGGS 47.9F IN WALK-IN-COOLER,4 BAGS OF RAW SHRIMP 53.4F INSIDE THE 3 COMP SINK,SLICED ONIONS 59.3F PREP TABLE.NO TIME/TEMPERATURE LOGS FOR VERIFICATION. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 70#'S OF FOOD WORTH APPROX. $500.00 CRITICAL VIOLATION 7-38-005A.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED INADEQUATE FOOD PROTECTION I.E.FOOD HANDLER TAKING UNUSED COOKED RICE FROM THE CUSTOMERS TABLE AND THEN RETURNING IT TO THE KITCHEN WERE THE RICE WAS STORED FOR RE-SERVICE TO CUSTOMERS.ALSO FOODS IN WALK IN COOLER UNCOVERED EXPOSED TO THE ELEMENTS UNPROTECTED CHICKEN,POTS WITH SAUCE,AND OTHER FOOD ITEMS STORED ON FLOOR INSIDE THE WALK-IN-COOLER.INSTRUCTED MANAGER TO PROPERLY STORE,ELEVATE 6" ,COVER,LABEL& DATE ALL FOODS IN REFRIGERATION UNITS TO PROTECT DURING STORAGE.SERIOUS VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: Thawing frozen food for further processing shall be accomplished by storage in a refrigerator at 40?F or less, or by other approved method. WE OBSERVED POTENTIALLY HAZARDOUS FOODS USING IMPROPER THAWING METHOD.WE OBSERVED (4)FROZEN SHRIMP BAGS IMPROPERLY THAWING IN INTERIOR BASIN OF THE 3 COMP SINK.INSTRUCTED MANAGER TO PROPERLY THAW POTENTIALLY HAZARDOUS FOODS UNDER COLD RUNNING WATER/REFRIGERATION/COOKING METHODS.NO TIME/TEMPERATURE LOGS FOR VERIFICATION.SERIOUS VIOLATION 7-38-005(A).

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 1 LIVE FLY IN THE FOOD PREP/DISHWASH AREA DURING THIS INSPECTION.FOUND FRONT DOOR NOT INSECT/RODENT PROOFED APPROXIMATELY 1/4" MODE OF ENTRY AT BOTTOM LEFT HAND CORNER ALSO REAR KITCHEN DOOR PROPED OPEN WITH NO PROPER SCREEN,SMALL CORNER NEXT TO COOKING LINE WITH NO SCREEN FOR PEST CONTROL.ALSO PEST CONTROL LOG BOOK IS INCOMPLETE MISSING LICENSE CERTIFICATE.MUST REMOVE SAID FLY,INSECT/RODENT PROOF SAID DOORS,WINDOW OPENINGS. SERIOUS VIOLATION 7-38-020.

* 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.FOUND NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (RICE,SOUPS,CHICKEN, ETC.) ARE BEING PREPARED AND SERVED TO THE CUSTOMERS DURING THIS INSPECTION. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.CERTIFIED MANAGER SALLY YUEN ARRIVED AT PREMISES APPROXIMATELY 45 MINUTES INTO THE INSPECTION.

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.INSTRUCTED MANAGER TO PROVIDE FOOD GRADE STORAGE BAGS FOR STORING OF FOODS IN THE WALK-IN-COOLER.

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.DETAIL CLEAN,MAINTAIN KITCHEN COOKING EQUIPMENTS,COOLERS,SHELVINGS,TOPS/BOTTOMS OF FOOD PREP TABLES AND LEGS ATTACHED TO EQUIPMENTS TO REMOVE HEAVILY GREASE BUILD UP.

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. DETAIL CLEAN WALLS/CEILING IN REAR DRY STORAGE ROOM AND ALONG CHEST FREEZERS.

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.BACKFLOW PREVENTION DEVICE IS NEEDED AT ICE MACHINE,WASTE LINE CONNECTION FROM THE WALK-IN-COOLER MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTY INTO A FLOOR DRAIN ALSO A PROPER LID IS REQUIRED FOR GREASE TRAP BOX,CATCH BASIN IN BASEMENT LOCATION,DETAIL CLEAN HOOD/FILTERS OVER COOKING EQUIPMENTS.

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.REMOVE ALUMINUM FOILS IN THE KITCHEN COOKING EQUIPMENTS THROUGHOUT,CARDBOARD LINERS ON SHELVINGS,BOTTOMS OF PREP TABLES,REMOVE UNNECESSARY ARTICLES STORED IN BASEMENT AREAS.