HING WANG

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMPEATURE DISHMACHINE NOT SANITIZING, 0 PPM CHLORINE, HOWEVER DISHMACHINE NOT USED AT THIS TIME. NO CITATION ISSUED. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN DISHMCHINE, MUST SANITIZE AT 100 PPM CHLORINE. MUST TEMPORARILY WASH, RINSE AND SANITIZE ALL MULTI-USE UTENSILS IN 3-COMPARTMENT SINK. DISHMACHINE IS TAGGED BY CDPH AT THIS TIME. FAX (312) 746-4240 WHEN DISHMACHINE IS REPAIRED.

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. THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED INSIDE REACH IN COOLERS DOOR RUBBER GASKETS AND AT INTERIOR/EXTERIOR CORNERS OF COOLERS, FOOD DEBRIS ON SHELVES AT PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN 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. OBSERVED FOOD BUILD UP ON FLOOR THROUGHOUT PREP AREA, DISHMACHINE AREA AND DRY STORAGE ROOM. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT AND MAINTAIN.

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. OBSERVED FOOD DEBRIS ON WALLS AT PREP AND DISHWASH AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

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. OBSERVED PREP AREA HANDWASH BOWL(BEHIND FRONT COUNTER) DRAINING SLOWLY AND 3-COMPARTMENT SINK LEFT SIDE COMPARTMENT PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.//ABATED

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.//VIOLATION REMAINING SEE REPORT #483217

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.//VIOLATION REMAINING SEE REPORT #483217

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.//VIOLATION REMAINING SEE REPORT #483217

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.//VIOLATION REMAINING SEE REPORT #483217

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.//VIOLATION REMAINING SEE REPORT #483217

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.//VIOLATION REMAINING SEE REPORT #483217

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//VIOLATION REMAINING SEE REPORT #483217

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.//VIOLATION REMAINING SEE REPORT #483217

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.//VIOLATION REMAINING SEE REPORT #483217

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 AT IMPROPER TEMPERATURES. OBSERVED COOKED CHICKEN WINGS IN THE FRYER BASKET ABOVE THE DEEEP FRYER COOKING OIL AT 78F, AND EGG ROLLS IN A SEPARATE BASKET AT 118F. OBSERVED COOKED CHICKEN STORED IN A CONTAINER PARTIALLY SURROUNDED BY ICE ON TOP OF THE COUNTER AT 50F. OBSERVED PORK ROLL IN THE PREP COOLER AT 45F, AND TOFU AT 44F. OBSERVED EGG ROLLS IN A CONTAINER ON TOP OF THE PREP TABLE AT 48F, AND CRAB RANGOON IN A SEPARATE CONTAINER ON TOP OF THE PREP TABLE AT 49F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED THE 3 COMPARTMENT SINKS IN THE REAR PREP AREA IMPROPERLY MAINTAINED. OBSERVED WASTE WATER FROM THE 3 COMPARTMENT SINKS OVERFLOWING ONTO THE FLOOR WHEN THE SINKS ARE DRAINED OF WATER. MANAGEMENT INSTRUCTED TO ROD OUT THE DRAINS SO THAT THEY BOTH DRAIN WATER PROPERLY. SERIOUS VIOLATION 7-38-030.

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. DEFROST AND MAINTAIN THE WALK-IN FREEZER FREE OF EXCESS 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. DETAIL CLEAN THE FOLLOWING ITEMS: TOP OF PREP COOLER AND SHELVES ABOVE, VENTILATION HOOD, PREP TABLES, SHELVES BELOW THE FRONT COUNTER, LIGHT SHIELDS IN THE REAR PREP AREA, MICROWAVE IN REAR PREP AREA, SHELVES OF PRODUCE WALK-IN COOLER, DRY STORAGE CONTAINERS.

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. DETAIL CLEAN THE FLOOR UNDER EQUIPMENT IN THE PREP AREAS, ALONG WALLS, UNDER SHELVES, EQUIPMENT IN THE REAR PREP AREAS. DETAIL CLEAN THE FLOOR DRAINS IN THE REAR PREP AREAS.

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. REPAIR THE CEILING DRYWALL IN DISREPAIR IN THE HALLWAY BETWEEN THE FRONT AND REAR PREP AREAS. DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT IN BOTH PREP AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE ADEQUATE LIGHTING IN THE REAR STORAGE ROOM.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: PROVIDE A FAN COVER FOR THE VENTILATION FAN IN THE EMPLOYEE RESTROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE LEAKING HANDSINKS AT THE BAR AREA AND EAST 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. METAL STEM THERMOMETER IS NOT AVAILABLE ON PREMISES. MUST PROVIDE.

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. MAINTAIN THE AREA AROUND THE DUMPSTERS CLEAN AND FREE OF LITTER AND DEBRIS.

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.//VIOLATION REMAINING SEE REPORT #413424

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.//VIOLATION REMAINING SEE REPORT #413424

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.//VIOLATION REMAINING SEE REPORT #413424

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.//VIOLATION REMAINING SEE REPORT #413424

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.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED CHICKEN INSIDE GROCERY PLASTIC BAGS(5 BAG TOTAL)STORED OUTSIDE ON TOP THE THE FOOD CART AT TEMP OF; 54.6F;-76F;-89.7F-86.3F AND 84.2F.ALSO FOUND A WEDGE OF WATERMELON AT TEMP OF 46.7F INSIDE FRONT COOLER (UNIT AT TEMP OF 41F).FOUND 4 LAYERS OF 30 EACH OF FRESH EGGS STORED IN WALK-IN COOLER (UNIT AT TEMP OF 39F)AT TEMP OF 62.F- 65.7F-66F-AND 70F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD WAS DISCARDED AND DENATURED.POUNDS 36. VALUE 170.INFORMATION GIVEN AND EXPLAINED HOW TO FOLLOW A TIME AND TEMPERATURE LOG.CRITICAL VIOLATION:7-38-005(a) HOOOO63972-11

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. FOOD NOT PROTECTED DURING STORAGE.FOUND 5 PLASTIC GALLONS WITH INSIDE FROZEN CHICKEN BROTH, UNCOVERED STORED ON GROUND,ON TOP OF EACH OTHER AND ON THE TOP THE CART OUTSIDE NEXT TO REAR DOOR.OBSERVED FOREIGN OBJECTS AND HOUSE FLIES IN FOOD AND AROUND THE CONTAINERS.ALSO FOUND CONTAINERS WITH FROZEN CHICKEN BROTH STORED INSIDE THE WALK-IN COOLER, UNCOVERED STACKED ON TOP EACH OTHER,ALSO OBSERVED ICE FROM CONDENSER UNIT INSIDE THE COOKED FOOD(PRODUCT UNCOVERED),WHICH HAS FORMED A BUILD-UP OF ICE.FOOD DISCARDED AND DENATURED.INSTRUCTED MANAGER TO COVER ALL FOOD.INFORMATION ON FOOD PROTECTION GIVEN.POUNDS 50, VALUE 300.CRITICAL VIOLATION:7-38-005(a) HOOOO63972-11

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND GARBAGE CONTAINER OVERFLOWING WTH GARBAGE, UNABLE TO CLOSE LID. ALSO OBSERVED 3 DIRTY OPENED BUCKTES WITH GREASE AND WASTE OIL NEXT TO GARBAGE CONTAINERS WITH A LOT OF FLIES INSIDE AND AROUND THOSE BUCKETS.GROUND NOT CLEAN AROUND THE CONTAINERS OF WASTE OIL.( LAYER BUILD-UP GREASE).OBSERVED NUMEROUS FLIES ON AND AROUND GARBAGE.INSTRUCTED MANAGER TO ADD ON GARBAGE PICK-UP OR TO ADD ON A GARBAGE CONTAINER.LID MUST BE CLOSED AT ALL TIME TO MINIMIZE INSECTS ACTIVITIES.SERIOUS VIOLATION:7-38-020 HOOOO63973

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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.ANY ITEMS NOT STORED FROM ORIGINAL CONTAINERS MUST BE LABELED(FOOD AND NON-FOOD PRODUCTS).

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.PROVIDE SCOOPS, UNTINLS WITH HANDLE FOR DRY AND COOKED FOOD.

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.CHEST FREEZER NOT CLEANED, BUILD UP OF ENCRUSTED FOOD AND ICE.INSTUCTED TO CLEAN AND MAINTAIN.

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 THROUGHOUT THE PREMISES,SPECIALLY UNDER THE COOKING EQUIPMENT(GREASE BUILD-UP)