GOHYANG FOOD

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS ON THE TOP OF THE FRONT COUNTER AT IMPROPER TEMPERATURE. SUSHI AT 69.9F -70.1F, KIM BOB AT 74.1F -76.5F, AND CHICKHEN WINGS AT 66.1F-68.3F. INSTRUCTED MANAGER THAT ALL COLDS FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW AND MUST BE STORED INSIDE THE COLD HOLDING UNIT OR DISPLAY COOLER. HOT FOODS MUST MAINTAIN A TEMPERATURE OF 140F OR HIGHER AND MUST BE STORED IN A HOT HOLDING UNIT. MANAGER DISCARDED THE SAID PRODUCT WORTH $79.50 AND TOTAL 17 LBS. CITATION ISSUED CRITICAL 7-38-005A

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROVIDE LABEL/NAME OF THE PRODUCT ON ALL BULK CONTAINERS UNDER THE PREP TABLE IN THE PREP AREA, AND ALL FOOD CONTAINERS THAT IS NOT HTE ORIGINAL CONTAINERS INSIDE THE WALK IN COOLER.(NOTED CONTAINER HAS A DATE BUT NO NAME OF THE PRODUCT).

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ANY CLEAN SINGLE MULTI USE UTENSILS,POTS AND PANS MUST BE STORED UPSIDE DOWN/INVERTED .

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL AND SANITIZE INTERIOR OF THE MICROWAVE, EXTERIOR PART OF ALL COOKING EQUIPMENT, THE BOTTOM SHELVE OF THE 2 GAS BURNER AND INTERIOR BOTTOM SHELVE OF THE 3 DOOR REACH IN FREEZER AND PREP TABLES AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FAN GUARD INSIDE THE WALK IN COOLER WITH HEAVY DUST BUILD UP. MUST CLEAN AND MAINTAIN. STAINED CEILING TILES IN THE PREP AREA ABOVE THE 3 COMPARTMENT SINK, ABOVE THE 3 DOOR FREEZER AND IN THE REAR PREP AREA. MUST REPLACE CEILING TILES. WALLS BEHIND THE 3 COMPARTMENT SINK DAMAGED. MUST REPAIR, MAKE IT SMOOTH EASILY CLEANABLE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE MISSING THERMOMTER INSIDE THE WALK IN COLER NAD MUST BE VISIBLE. MUST REPLACE BROKEN THERMOMETER IN THE HOT HOLDING UNIT.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found potentially hazardous foods on top of the front counter not meeting proper temp such as fried chicken At 71.9F, sushi at 76,8F, Korean noodles at 65.6F, rice cake at 66.9F, total lbs at 17 lbs, total amount at $80.00.Instructed manager that all hot foods must be stored in hot holding unit and all cold foods must be stored in cold holding unit not on top of the front counter in room temperature. Manager discarded the said products. Citation issued critical.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Must provide label/name of the product on all food container that is not the original container inside the walk in cooler and all bulk containers under the prep table with sugar, flour, salt etc. Also all packaged foods for sale in a plastic containers must have a company's name, tel no., ingredients and name of the product.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: All clean utensils, pot and pans must be stored upside down/inverted to prevent dust accumulation.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MISSING ONE DRAIN STOPPER FOR THE 3 COMPT SINK AND TWO DRAIN STOPPER FOR THE 2 COMPT SINK. MUST PROVIDE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTED BOTTOM SHELVE OF THE 3 DOOR REACH IN COOLER. MUST REMOVE RUST AND MAINTAIN. MUST DEFROST THE CHEST FREEZER AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL THE INTERIOR BOTTOM OF THE REACH IN FREEZER AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: STAINED CEILING TILES IN THE KITCHEN AND BY THE CHIPS SECTION SHELVINGS. MUST REPLACE AND MAINTAIN. HOOD IN THE KITCHEN WITH DUST AND GREASE BUILT UP. MUST CLEAN IN DETAIL AND MAINTAIN. ALSO MUST CLEAN IN DETAIL THE WALLS BY THE 3 COMPT SINK AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING END CAPS ON THE LIGHT BULB IN FRONT OF THE PRODUCE SECTION AND BY THE CHIPS SHELVING .NO LIGHT SHIELD AND END CAPS ON THE LIGHT BULB BY THE PRODUCE COOLER . MUST PROVIDE LIGHT SHIELD AND END CAPS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING THERMOMETER IN ONE DOOR COOLER, CHEST FREEZER, WALK IN COOLER . MUST PROVIDE THERMOMETER AND MUST BE VISIBLE.

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 INSTALL COVING 4" BEHIND THE KIMCHI COOLER AND BEHIND ALL REACH IN FREEZERS.

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. STAINED CEILING TILES THROUGHOUT THE ESTABLISHMENT AND REAR PREP AREA.MUST REPLACE CEILING TILES AND MAINTAIN. MUST SEAL THE HOLE ON THE WALL IN THE CORNER WALL OF THE SPICES SHELVES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELD AND END CAPS THROUGHOUT PREMISES.

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. NO BACK FLOW PREVENTIVE DEVICE ON THE MOP SINK. MUST INSTALL.

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 ICE FROM AND REPAIR DAMAGED FLOOR OF WALK IN FREEZER. REMOVE FOAM FROM CEILING OF WALK IN COOLER AND SEAL WITH A SMOOTH AND EASILY CLEANABLE, NON-POROUS SURFACE. INSTALL A LARGER DRAIN BOARD ABOVE 3 COMPARTMENT SINK. REPAIR LEAK FROM CEILING OF WALK IN COOLER. REMOVE PLASTIC FROM LARGE MEAT SLICER AND REPAIR TO KEEP CLOSED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. DETAIL CLEAN 2 MEAT SLICERS IN REAR PREP AREA. DEFROST AND CLEAN ALL FREEZERS. DETAIL CLEAN ALL REFRIGERATION UNITS. DETAIL CLEAN ALL SHELVING AND PREP TABLES.

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. REPAIR LOOSE TILES RIGHT OF FRONT DOOR, FLOOR RIGHT OF 2 COMPARTMENT SINK AND THROUGHOUT PREMISES TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

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. SEAL HOLES IN WALL AND AROUND PIPE IN 2 COMPARTMENT SINK ROOM AND UNDER SAME SINK. SEAL HOLES IN WALLS THROUGHOUT PREMISES AS NEEDED. REMOVE UNEVEN SURFACE ON WALL BY PIPE UNDER TWO COMPARTMENT SINK. REPAIR MISALIGNED FRONT DOOR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS IN ALL REFRIGERATION UNITS, ABOVE VEGETABLES, IN WALK IN COOLER AND THROUGHOUT PREMISES.

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. INCREASE SIZE OF HOOD VENT IN MAIN PREP AREA OR INSTALL SMALLER GRILL FOR PROPER VENTILATION. INSTALL MOPSINK WITH A BACKFLOW PREVENTION DEVICE. REPAIR VENT IN WASHROOM OR LEAVE WINDOW OPEN.

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. PROVIDE MISSING REFRIGERATION THERMOMETERS FOR ALL REFRIGERATION UNITS THROUGHOUT.

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 CONSTRUCTION WOOD AND METAL, REMOVE BAGS, CRATES ETC TO PREVENT PEST HARBORAGE. REMOVE ALL CLUTTER AND UNUSED ITEMS FROM SHELVES THROUGHOUT PREMISES.