DEL SEOUL

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL FOOD CONTAINERS WITH READY TO EAT FOOD INSIDE THE REACH IN COOLERS MUST BE LABELED AND DATED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CAULK AROUND THE WASHBOWL SINK IN BOTH WASHROOMS WORN OUT. MUST RE CAULK AND MAINTAIN. REMOVE ALL THE CARDBORAD ON THE SHELVE AND COOLER BEING USED AS A SHELVE LINER. REMOVE ALL ALUMINUM FOIL WRAPPED AROUND TJE LEGS OF THE PREP TABLE AND GRILL ON THE COOKS LINE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: : DETAIL CLEAN THE EXTERIOR OF THE FOOD STORAGE CONTAINERS UNDER THE PREP TABLE, PREP TABLES, INTERIOR OF PREP COOLERS, EXTERIOR OF COOKING EQUIPMENT, DUST ON WIRE STORAGE RACKS ATTACHED TO THE WALLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REMOVE ALL THE CARDBOARD ON THE FLOOR IN THE PREP AREA AND BASEMENT, BEING UED AS A FLOOR MAT. ALL STOCKS IN THE STORAGE ROOM IN THE BASEMENT MUST BE ELEVATED OFF THE FLOOR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOOR OF THE PREP AREA ESPECIALLY UNDER COOKING EQUIPMENT AND ALONG THE WALLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN THE FOOD DEBRIS FROM THE WALLS AND CEILING TILES IN THE PREP AREA. REPAIR THE WALL UNDER THE DUMPLING COOKING STATION WHERE THE FRP BOARD HAS DETACHED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN FAN GUARD OF THE 2 DOOR REACH IN COOLER WITH DUST BUILD UP AND MAINTAIN. MUST SEAL ALL THE GAP/OPENING AROUND THE PIPE IN THE BASEMENT ABOVE ALL CHEST FREEZER AND MAINTAIN. MUST REPAIR RIPPED OFF SCREEN OF THE EXIT DOOR AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: DETAIL CLEAN THE LIGHT SHIELD ON THE HOOD. MISSING LIGHT BULB ON THE HOOD. MUST REPLACE.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST RE ADJUST THE SELF CLOSER DEVICE ON THE DOOR OF THE MENS WAHROOM. DOOR NOT CLOSING ALL THE WAY.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE EXTERIOR OF THE FOOD STORAGE CONTAINERS UNDER THE PREP TABLE, PREP TABLES, INTERIOR OF PREP COOLERS, EXTERIOR OF COOKING EQUIPMENT, DUST ON WIRE STORAGE RACKS ATTACHED TO THE WALLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOOR OF THE PREP AREA ESPECIALLY UNDER COOKING EQUIPMENT AND A.LONG THE WALLS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN THE FOOD DEBRIS FROM THE WALLS AND CEILING TILES IN THE PREP AREA. REPAIR THE WALL UNDER THE DUMPLING COOKING STATION WHERE THE FRP BOARD HAS DETACHED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELDS FOR THE CEILING LIGHT FIXTURES ABOVE THE PREP TABLES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A CALIBRATED PROBE THERMOMETER TO TAKE FOOD TEMPERATURES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING ITEMS: WIRE RACK NEAR 1 COMPARTMENT SINK, DRY FOOD STORAGE RACKS AND DRY FOOD CONTAINERS STORED UNDER THE PREP TABLE, INTERIOR OF THE ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOOR IN THE PREP AREAS. REMOVE CARDBOARD FLATS FROM THE BASEMENT FLOOR IN THE HALLWAY TO THE STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN THE DUST FROM THE CEILING TILES IN THE PREP AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE LIGHT SHIELDS FOR ALL LIGHT FIXTURES IN THE PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL COOLERS.

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. OBSERVED THE FOLLOWING FOODS HELD IN METAL COLD HOLDING UNIT WITHOUT ICE AT IMPROPER TEMPERATURES: APPROXIMATELY ONE QT. EACH OF COOKED SPINACH @ 47.8F, SPROUTS @ 46.5F, CARROTS @ 54.5, COOKED FRIED EGGS @ 86.1F, ZUCCHINI @ 48.7F, MUSHROOMS @ 52.1F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $50.00.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED THE FOLLOWING CROSS CONTAMINATION OF FOODS. OBSERVED EMPLOYEE TOSSING IN LARGE BOWL READY TO EAT SHREDDED RADISH WITH BARE HANDS THEN WITH FINGERS EAT THREE MOUTHFULS OF RADISH AND SHAKE OFF EXCESS RADISH FROM FINGERS INTO BOWL AND PROCEED TO FILL VARIOUS CONTAINERS OF CONTAMINATED RADISH TO REFRIGERATION STORAGE AND COLD HOLDING UNIT ON COOKS LINE. ALSO OBSERVED SAME EMPLOYEE RINSE OFF DIRTY HANDS IN ONE COMPARTMENT PREP SINK THEN CONTINUE TO PREP READY TO EAT FOODS.ALL FOOD DISCARDED. OBSERVED 1/2 CASE RAW EGGS, SOME CRACKED AND DRIPPING, STORED ABOVE UNCOVERED, SHREDDED READY TO EAT LETTUCE FOR SALAD IN TALL REACH-IN COOLER. LETTUCE DISCARDED. MANAGEMENT CORRECTED EGG STORAGE.

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. OBSERVED EMPLOYEE WASHING METAL FOOD CONTAINERS IN TWO COMPARTMENT PREP SINK WITHOUT SOAP/SANITIZER THEN PROCEED TO USE ON COOKS LINE. MANAGEMENT CORRECTED.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. OBSERVED ALL THREE EXPOSED HAND SINKS ON PREMISES NOT MAINTAINED AND/OR ACCESSIBLE FOR HAND WASHING. FRONT EXPOSED SINK WITHOUT HOT WATER OR WATER HANDLE. REAR PREP EXPOSED HAND SINK BLOCKED BY FOOD CARD AND RUBBER DISH WASHING GLOVES STORED INSIDE. COOKS LINE EXPOSED HAND SINK BEING USED TO STORE PLASTIC CONTAINER WITH SOAKING FOOD MATS INSIDE. MANAGEMENT CORRECTED DURING INSPECTION. INSTRUCTED TO USE REAR EXPOSED HAND SINKS UNTIL HOT WATER PROVIDED AT FRONT SINK.

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. OUTSIDE GARBAGE CONTAINER OVERFLOWING WITH CARDBOARD BOXES AND OTHER GARBAGE. UNABLE TO CLOSE LIDS. MUST REMOVE ALL OVERFLOWING GARBAGE AND PROVIDE ADEQUATE GARBAGE PICK-UP OR CONTAINERS.

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. BROKEN DOOR HANDLE REPAIRED WITH DUCT TAPE ON "COLA" FOOD COOLER. MUST REPLACE OR PROPERLY REPAIR HANDLE. DIRTY, FOOD SPLATTER FOOD CART ON WHEELS. MUST CLEAN. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT.

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.EXTERIOR ALL FOOD COOLERS DIRTY, MUST CLEAN. INTERIOR ICE MACHINE DIRTY MUST CLEAN.

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 NOT USE CARDBOARD AS MATTING FOR FLOORS. FLOORS THROUGHOUT, UNDER SINKS, SHELVING COOKS LINE WITH EXCESSIVE FOOD DEBRIS AND DIRT. MUST CLEAN AND MAINTAIN. ALL STORED ITEMS IN BASEMENT DRY FOOD STORAGE MUST BE ELEVATED FROM FLOOR.

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.WALLS AT THREE COMPARTMENT SINK AND CLEAN DISH STORAGE WITH FOOD SPLATTER. MUST CLEAN. CEILING IN BASEMENT DRY FOOD STORAGE WITH EXPOSED INSULATION FALLING. MUST SEAL/REPAIR.

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.MUST PROVIDE LIGHT SHIELDS THROUGHOUT BASEMENT DRY FOOD STORAGE.

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.LEAK AT NOZZLE OF THREE COMPARTMENT SINK. MUST REPAIR.

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 FOR ALL FRIGERATION UNITS.

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. ALL UNNECESSARY ARTICLES THROUGHOUT THE BASEMENT MUST BE REMOVED OR STORED ELEVATED AND ORGANIZED.