CHINA HUT

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND CHEF PREP REACH IN COOLER IN KITCHEN UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR BELOW AT THE TIME OF COMPLAINT INSPECTION,ABOV E COOLER PRESENT TEMP.AFTER WAITING FOR OVER 1hr WAS 46.F CITATION ISSUED 7-38-005(a)CRITICAL INSTRUCTED TO REPAIR ABOVE COOLER TO BE ABLE MAINTAIN 40F OR BELOW AT AT ALL TIMES. ALSO CAN NOT USE ABOVE COOLER FOR STORAGE OF POTENTIALLY HAZARDOUS FOODS.COOLER IS TAGGED.INSTRUCTED TO FAX LETTER TO FOOD PROTECTION AT 312 746 4240 TO HAVE TAG REMOVED AFTER REPAIR. HEARING FOR TICKET #H000073553-16 THRU H000073556-10 WILL BE ON 10-27-11 AT 400 W SUPERIOR AVE ROOM 112 AT 10:00am.

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. POTENTIALLY HAZARDOUS FOODS(LARGE & SMALL SHRIMPS 9pds,AND BBQ PORK 1pd) IN ABOVE CHEF REACH IN COOLER WERE FOUND AT INADEQUATE TEMPERATURES RANGING FROM 47.1F TO 56.9F DURING INSPECTION.CITATION ISSUED 7-38-005(a)CRITICAL.INSTRUCTED TO HAVE ABOVE FOODS MAINTAINING AT 40F OR BELOW AT ALL TIMES.INSTRUCTED ALSO TO DISCARD ABOVE MENTION FOODS,AND DENTURE WITH SANITIZER, MANAGEMENT COMPLIED.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICE OF FOOD HANDLERS IN KITCHEN TOUCHING NOSE,MOUTH,HAIR,AND OTHER OBJECTS WITHOUT WASHING HAND WENT BACK AND HANDLE READY TO EAT FOODS WITH BARE HANDS DURING COMPLAINT INSPECTION.CITATION ISSUED 7-38- 010(a)CRITICAL MANAGEMENT WAS WARNED BEFORE DURING 01-11-11 INSPECTION VERBALLY.INSTRUCTED TO TO HAVE FOODSERVICE EMPLOYEES WASH HAND AFTER EACH CONTAMINANT BEFORE HANDLING FOODS AT ALL TIMES.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EXPOSE HAND WASH SINK IN KITCHEN BY 3COMP.SINK NOT ACCESSIBLE TO FOOD HANDLERS FOR PROPER HAND WASHING AT THE TIME OF COMPLAINT INSPECTION ABOVE HAND WASH SINK WAS BLOCKED WITH COKE CARTONS AND OTHER FOOD CONTAINERS.CITAION ISSUED 7-38-030 CRITICAL,ALSO OWNER WAS CAUTIONED VERBALLY ON 01-11-11 INSPECTION.INSTRUCTED TO REMOVE ALL BLOCKAGE FROM ABOVE HAND WASH SINK TO ACCESSIBLE TO FOODSERVICE EMPLOYEES AT ALL TIMES.

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. FOUND PREPARED AND READY TO EAT FOODS IN COOLERS,AND AT PREP AREAS NOT PROTECTED DURING STORAGE AND PREPARATIONS,AT THE TIME OF INSPECTION. NOTED COOKED CHICKEN,SHRIMPS,VIGGIES,IN COOLERS WITHOUT FIRST COVERING HAD OTHER FOOD UTENSILS STORED DIRECTLY INSIDE THE FOODS,FRIED CHICKEN WERE STORED DIRECTLY INSIDE CARD BOXES PREVIOUSLY RECEIVED FROM DELIVERY OF OTHER GOODS WITHOUT ANY BARRIER LIKE APPROVED PLASTIC FOOD BAGS, USING GROCERY BAGS TO STORE READY TO EAT FOODS,AND PREPARING & MIXING CHICKEN FOR FRYING ON FLOOR INSTEAD OF HAVING THEM ON PREP TABLES.CITATION ISSUED 7-38-005(a) SERIOUS. AGAIN OWNER WAS WARNED AT LAST INSPECTION OF 01-11-11 VERBALLY. INSTRUCTED TO HAVE PREPARED AND READY TO EAT FOODS COVERED FIRST BEFORE STORING ANY OBJECT INSIDE THEM,USE APPROVED FOOD STORAGE BAGS SUCH AS ZIPLOCK BAGS ETC,NOT GROCERY BAGS NOR WIPE CLOTHS FOR COVERING OF COOKED RICE,AND PREPARE FOODS ON PREP TABLES OR ON PREP COUNTERS NOT ON FLOORS TO PREVENT CROSS CONTAMINATIONS.

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. NOTED EVIDENCE OF INSECT ACTIVITY ON PREMISES AT THE TIME OF ONSPECTION.OBSERVED 10LIVE ROACHES CRAWLING ON FLOORS,IN MOP SINK, AND ON LUNDRY MACHINE IN BASEMENT.CITATION ISSUED 7-38-020 SERIOUS INSTRUCTED TO HAVE PEST CONTROL COMPANY TREAT ABOVE PROBLEM AND GET RID OF THEM BY REINSPECTION NEXT WEEK. ALSO CLEAN AND SANITIZE ABOVE AFFECTED FLOORS WITH SANITIZER, AND MAINTAIN DRY.

INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF - Comments: All garbage and rubbish containing food wastes shall, prior to disposal, be stored in metal containers with tight fitting lids and shall be kept covered except when opened for the disposal or removal of garbage. FOUND TRASH CONTAINERS IN RESTROOMS WITHOUT LIDS,TRASH CONTAINER IN GIRLS RESTROOM OVER FLOWS WITH SOILED TISSUE PAPERS ALOVER THE FLOORS. CITATION ISSUED 7-38-020 SERIOUS OWNER WAS AGAIN WARNED AT LAST INSPECTION OF 01-11-11 VERBALLY.INSTRUCTED TO CLEAN SOILED TOILET TISSUES AND SANITIZE FLOORS IN GIRLS RESTOOM, AND PROVIDE LIDS FOR ALL WASTE CONTAINERS .

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. FOUND PREVIOUS MINOR VIOLATION OF 01-11-11 REPORT #491124 #42 NOT CORRECTED AT THIS TIME.#42( OBSERVED FOODSERVICE EMPLOYEES IN KITCHEN HANDLING FOODS WITHUOT HAIR RESTRAINT,INSTRUCTED MUST HAVE HAIR RESTRAINT ON WHILE FOODS ARE HANDLED AT ALL TIMES).CITATION ISSUED 7-42-090 SERIOUS INSTRUCTED TO COMPLY WITH REINSPECTION NEXT WEEK.

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. REPAIR DEEP KNIFE CUTS ON CUTTING BOARDS,AND REPAIR RUST STORAGE SHELF UNDER PREP TABLE IN REAR,

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. INSTRUCTED TO CLEAN AND SANITIZE PREP TABLES AND FOOD CONTAINERS ,CLAEN GREASE ON GREASE CONTAINER OUTSIDE,AND INSIDE COMPARTMENTS OF DEEP FRYERS.

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. INSTRUCTED TO CLEAN STANDING WATER ON FLOORS IN THE BASMENT BY MOP SINK AND LUNDRY MACHINE,MAINTAIN DRY AT ALL TIMES.AND FLOORS UNDER 3COMP.SINK AND UNDER STORAGE SHELVES IN REAR TO BSMT.

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 LEAKS UNDER 3COMP.SINK IN KITCHEN.

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 TO REPAIR/REPLACE LID (COVERS) ON DRY FOOD CONTAINERS TO COVER PROPERLY WITHOUT GAPS.

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. INSTRUCTED TO CLEAN DEBRIS ON DRY FOOD CONTAINERS IN KITCHEN,INSIDE OVEN UNDER HOOD, INSIDE TRASH CONTAINER CABINET CASE IN DINING,INSIDE TOP CASE OF CHEF PREP COOLER IN KITCHEN, AND WALK IN FREEZER FLOOR IN BASEMENT.ALSO TABLES IN DINING AREA WITH FOOD CRUMBS AND SPILLS ON GREASE TRAP UNDER AND VENT IN TOILETS WITH DUST .

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. INSTRUCTED TO DEBRIS ON FLOORS AT MOP SINK AREA,AND AT EXPOSE HAND WAS SINK BY 3COMP.SINK AREA.

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. INSTRUCTED TO CLEAN STAINS ON WALLS AT MOP SINK AT 3COMP.SINK BELOW DRAIN BOARD.

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. MUST STORE EMPLOYEE COATS AWAY FROM FOOD STORAGE AREA.

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. OBSERVED FOODSERVICE EMPLOYEES IN KITCHEN HANDLING FOODS WITHUOT HAIR RESTRAINT,INSTRUCTED MUST HAVE HAIR RESTRAINT ON WHILE FOODS ARE HANDLED AT ALL TIMES.

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. found some food items not properly dated/labeled in coolers, must date and label all food items in coolers.

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. non food contact surfaces of cutting boards that had deep cuts, shall be repair/replaced.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of walk in cooler shelving, racks not clean need detailed cleaning(crevices), non food contact surfaces of ice machine not clean need detailed cleaning, storage shelving in kitchen prep areas need cleaning.non food contact surfaces of cooking equipment need cleaning.

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. floors under heavy equipment, cooking equipment, and under storage shelving in bsmt. need detailed cleaning(corners).

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. Use dustless cleaning methods. walls, ceiling tiles in kitchen prep areas not clean need detailed cleaning.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in kitchen prep area, storage areas not clean need cleaning.

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. 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. exhaust canopy had excess grease build up, needs detailed cleaning, exhaust vents(ventilation)in coolers, kitchen prep areas not clean need detailed cleaning.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. stock items must be stored six inches off of floor to prevent pest harborage.

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. All utensils shall be thoroughly cleaned and sanitized after each usage.above violation still remaining.

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.above violation stll remaining.

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. Use dustless cleaning methods.above violation still remaining.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.above violation still remaining.

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. 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.above violation still remaining.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.above violation still remaining.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment.above violation still remaining.

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. All utensils shall be thoroughly cleaned and sanitized after each usage.above violation still remaining.

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.above violation still remaining.

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. Use dustless cleaning methods.above violation still remaining.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.above violation still remaining.

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. 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.above violation still remaining.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.above violation still remaining.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment.above violation still remaining.

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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, storage shelving not clean need detailed cleaning.

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.floors under heavy equipment, cooking equipment need detailed cleaning, floors under storage shelving in ist floor, bsmt., not clean need cleaning(detailed).

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. Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned.walls in front prep area need cleaning(detailed).

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.light shields in prep areas not clean need cleaning, broken light bulb in bsmt. storage area shall be replaced.

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. 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.exhaust vents(ventilation) in kitchen, coolers and bathrooms need cleaning.exhaust canopy needs cleaning.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.excess debris and clutter in bsmt. storage areas shall be removed.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment.found/observed employees in front counter area, and 1(one) employee in prep area not wearing hair restraints at time of inspection(complaint) on 3/11/2010. mgmt. was advised to provide hair restraints to all employees.