GOLDEN CROWN RESTAURANT

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REFINISH OR REPLACE CUTTING BOARD (ON TOP OF PREP TABLE) WITH DEEP SEAMS.-----------NOTED SWEET AND SOUR SAUCE STORED IN TIN CANS (STEAM TABLE). INSTRUCTED TO PROVIDE FOOD GRADE CONTAINERS FOR PROPER FOOD STORAGE..

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN, MAINTAIN AND REPAINT METAL STORAGE RACKS WITH DRIED FOOD DEBRIS, RUST, WHITE AND BLACK MOLDLIKE ACCUMULATION INSIDE WALK-IN COOLER OR REPLACE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH MOLD LIKE BUILD-UP AND SPILLAGE INSIDE WALK-IN COOLER AND WALLS WITH FOOD SPILLAGE BEHIND DRY INGREDIENT (SUGAR, FLOUR, SALT ETC) BINS IN REAR STORAGE AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES (PAPERS, CARDBOARD, PLASTIC CONTAINERS ETC.) AND CLUTTER STORED BEHIND BAR AND IN DINING AREA TO PREVENT PEST HARBORAGE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST DATE AND LABEL COOKED AND PREPARED FOODS INSIDE COOLERS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RESTRICT USING CARDBOARD BOXES, CARRYOUT BAGS, AND USED PLASTIC TO WRAP AND COVER FOODS, MUST INVEST IN FOOD STORAGE CONTAINERS OR FOOD GRADE BAGS, MUST ALSO REPLACE STAINED AND PITTED CUTTING BOARD IN KITCHEN PREP AREA

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS WITH DRIED FOOD DEBRIS AND SPILLS, INTERIOR AND EXTERIOR SURFACES OF STOVE ENCRUSTED WITH GREASE AND DRIED FOOD, AND WIRED SHELVING INSIDE COOLERS, WITH DRIED FOOD SPILLS,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT REAR KITCHEN AREA AND FRONT DINING AREA,

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE MORE LIGHT IN REAR KITCHEN PREP AREA, LIGHT TOO DIM, AND REPLACE CRACKED SHIELD REAR KITCHEN AREA

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

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: Exterior of cooking equipment, storage shelves, sinks not cleaned. Instructed to detail clean and sanitize.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Light covers in prep area not cleaned. Instructed to detail clean. Ceiling not maintained in dining room. Instructed to repair ceiling damaged and replace ceiling tile.

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 AND MAINTAIN STORAGE RACKS WITH MOLD LIKE BUILD-UP, EXTERIOR SURFACES OF COOKING EQUIPMENT WITH GREASE BUILD-UP AND DRIED FOOD DEBRIS ACCUMULATION.

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 FLOORS ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDER AND AROUND COOLERS AND COOKING EQUIPMENT IN FOOD PREP 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 REMOVE GRAFFITI SIGNS ON WALLS THROUGHOUT MEN'S WASHROOM.

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. INSTRUCTED TO REPAIR LEAKY FAUCET NECK AT EXPOSED HANDSINK IN WAITER STATION

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. INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER AND WALK-IN FREEZER TO PREVENT RODENT AND INSECT HARBORAGE.--------MUST REMOVE USED PLASTIC BAGS AND EMPTY CARDBOARD BOXES ON PREMISES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ADDITIONAL CLEANING OF SIDES OF COOKING EQUIPMENT WITH GREASE AND FOOD DEBRIS ACCUMULATION. (STOVE, FRYER ETC)

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ADDITIONAL CLEANING OF FLOORS IN THE KITCHEN ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDER AND AROUND REACH-IN COOLERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL EXPOSED HANDSINK BEHIND FRONT SERVICE BAR.--- MUST REPAIR VENTILATION IN EMPLOYEE WASHROOM.--- SODA DRAIN LINE DUMPING INTO 1 COMPARTMENT OF THE 3 COMP BAR SINK. INSTRUCTED TO RELOCATE PROPERLY INTO FLOOR DRAIN.

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. NOTED CUTTING BOARD ON TOP OF PREP TABLE NOT CLEAN WITH STAIN. INSTRUCTED TO CLEAN/SANITIZE OR REPLACE.---FOUND CLEANING TOWELS HANGING UNDER CONDENSER FAN INSIDE WALK-IN COOLER. MUST REMOVE.--- NOTED CARDBOARD AND TOWELS USED AS LINER IN THE KITCHEN. INSTD TO REMOVE.

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. FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL REACH IN COOLERS, REACH IN FREEZER, INTERIOR WALLS OF WALK-IN COOLER AND WALK-IN FREEZER, STORAGE RACKS IN WALK-IN COOLER WITH BLACK MOLD LIKE BUILD-UP, SIDES OF ALL COOKING EQUIPMENT, STORAGE SHELVES, CABINETS THROUGHOUT.--- SODA GUN HOLDER BEHIND BAR.

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 AND MAINTAIN FLOORS THROUGHOUT PREMISES, ALONG THE WALLS AND IN ALL CORNERS UNDER AND AROUND COOKING EQUIPMENT, UNDER STORAGE SHELVES, FLOORS THROUGHOUT LIQUOR ROOM AND MOP ROOM. --- NEEDS TO CLEAN/SHAMPOO CARPET FLOORING IN DINING AREA.---MUST SEAL LOOSE FLOOR BASEBOARD TILES AROUND KITCHEN.--- STOCK/ITEM MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

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 RE-CAULK AROUND EXPOSED HAND SINK IN SERVICE AREA, BEHIND HAND SINK IN MEN AND WOMEN'S WASHROOM, BEHIND DISH MACHINE.

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 INSTALL EXPOSED HANDSINK BEHIND FRONT SERVICE BAR.--- MUST REPAIR BROKEN VENTILATION IN EMPLOYEE WASHROOM.-- MUST FIX OR REPLACE LOOSE FAUCET AT HANDSINK IN LADIES WASHROOM.--- MUST PROVIDE WORKING DRAINSTOPPERS AT (2) 3 COMPARTMENT SINK (KITCHEN AND BAR).--- FOUND SODA DRAINLINE DUMPING INTO ONE COMPARTMENT OF THE 3 COMP BAR SINK. MUST DRAIN PROPERLY INTO FLOOR DRAIN.--- MUST REPAIR LOW WATER PRESSURE (HOT/COLD) AT HANDSINK IN MEN'S WASHROOM.

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. MUST PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS AND FREEZER AND METAL STEM THERMOMETER FOR HOT AND COLD FOOD TEMP.

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. OBSERVED CLUTTER/UNNECESSARY ARTICLES STORED ON PREMISES (EG PAPER, UNUSED EQUIPMENT, PLASTIC BAGS, EMPTY BOTTLES ETC) INSTRUCTED TO DISCARD TO PREVENT RODENT AND INSECT HARBORAGE.