YUSHO

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROPERLY STORE MULTI-USE UTENSILS IN THE 3-COMP DISH WASHING ROOM. FOUND STAINLESS STEEL SCRAPPERS BEING STORED BETWEEN THE WALL AND THE TOP OF THE 3-COMP SINK BASE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SEAL TWO SMALL HOLES AT THE WALL NEXT THE EXPOSED HAND SINK IN THE 3-COMP SINK ROOM TO THE RIGHT HAND SIDE OF THE HAND SINK.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE MISSING LIGHT SHIELD ABOVE THE DISH MACHINE IN THE 3-COMP SINK ROOM AREA.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND FOOD ITEMS INSIDE SMALL PLASTIC CONTAINERS NOT PROPERLY DATED AND LABELED. MUST ALWAYS DATE AND LABEL ALL PREPARED FOODS AND FOODS NOT IN THEIR ORIGINAL CONTAINERS. ALSO MUST DISPLAY FOR PUBLIC VIEW A CONSUMER ADVISORY WARNING AT ALL TIMES ON THE MENU OR VISIBLE TO PUBLIC ON A POSTER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DEFROST ICE BOX FREEZER AT THE BAR AREA TO REMOVE EXCESSIVE FROST BUILD-UP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST ADJUST TEMP VALVE AT THE MEN'S RESTROOM HAND WASHING SINK SO AS TO BE AT 85F FOR A MINIMUM OF 15 SECS AT ALL TIMES.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLER'S MUST WEAR HAIR RESTRAINTS IN FOOD PREP AREAS AT ALL TIMES. DURING INSPECTION FOUND 3 FOOD PREP STAFF MEMBER'S NOT WEARING HAIR RESTRAINTS.MUST PROVIDE.

FOOD HANDLER REQUIREMENTS MET - Comments: MUST PROVIDE IDPH FOOD HANDLER'S CERTIFICATE FOR ALL FOOD HANDLER'S. FOUND ONE NEW EMPLOYEE(DENIA HERNANDEZ) WITHOUT HER IDPH FOOD HANDLER'S CERTIFICATE. MUST PROVIDE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE DUSTS ACCUMULATIONS FROM ALL VENTILATION COVERS THROUGHOUT THE PREMISES AND CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS IN THE DISHWASHING AREAS AND BRICK WALLS AT REAR DRY STORAGE AREAS MUST BE SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS, FINAL RINSE AT 147.1F-147.8F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN FINAL RINSE AT 180F. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH.INSTRUCTED TO WASH-RINSE-SANITIZE ALL FOOD EQUIPMENTS AND MULTI-USE UTENSILS IN THE 3 COMPARTMENT SINK AND MAINTAIN.MANAGER CALLED THE REPAIR MAN,ARRIVED BEFORE I LEFT,IS NOW RUNNING AT 180F AT THIS TIME OF INSPECTION. CRITICAL VIOLATION 7-38-030

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A).

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED EXCESSIVE AMOUNTS OF GREASE SPILLS ON GREASE CONTAINER AND GROUND AROUND CONTAINER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN OUTSIDE GARBAGE AND WASTE GREASE AREAS,REMOVE HIGH WEEDS RIGHT OUTSIDE THE REAR EXIT DOOR SAME AREAS AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE ICE BIN COVER FOR ICE BIN AT BAR AREA AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE DUSTS ACCUMULATIONS FROM ALL VENTILATION COVERS THROUGHOUT THE PREMISES AND CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS IN THE DISHWASHING AREAS AND BRICK WALLS AT REAR DRY STORAGE AREAS MUST BE SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE AND MAINTAIN ADEQUATE SINK STOPPERS FOR THE 3 COMPARTMENT SINK AND MAINTAIN.

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

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK OFF FLOORS AND ORGANIZE REAR STORAGE AREA TO PREVENT PEST HARBORAGE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS AND MAINTAIN WHEN WORKING AROUND OPEN FOODS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED WALK-IN COOLER NOT MAINTAINING PROPER TEMP, READING BETWEEN 48-50'F, MUST RESTRICT USE OF ANY POTENTIALLY HAZARDS FOOD, ONLY PRODUCE CAN BE STORED, COOLER TAGGED, MUST FAX LETTER FOR TAG REMOVAL ONCE COOLER IS READING 40'F AND BELOW, REPAIR MAN CALLED OUT, CRITICAL CITATION ISSUED: 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE INSIDE THE WALK IN COOLER. SUCH AS MILK, EGGS, SOUR CREAM, PORK, CHICKEN DUCK, PIG HEAD, SEE ATTACHED SHEET, INSTRUCTED MANAGER THAT ALL COLD FOODS MUST MAINTAIN A TEMPERATURE OF 40'F OR LOWER INSIDE THE COOLER DURING STORAGE, MANAGER DISCARDED AND DENATURED FOODS, AT A COST OF, ABOUT $2400, AND APPROX., 350 LBS., NO TIME TEMPERATURE LOG AVAILABLE AT THIS TIME, ADVISED TO KEEP A RECORD OF COOLER DAILY, CITATION ISSUES CRITICAL 7-38-005(A

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMP DISH MACHINE THATS NOT IN USE AT THIS TIME IN POOR REPAIR, NOT REACHING 180'F ON FINAL CYCLE, MACHINE TAGGED, INSTRUCTED TO FAX LETTER FOR TAG REMOVAL, BEFORE MACHINE CAN BE USED, AND TEMPS ARE RUNNING 180'F ON FINAL RINSE CYCLE, FAX NUMBER 312746-8040, NO CITATION ISSUED AT THIS TIME,

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE INSIDE THE WALK IN COOLER. SUCH AS CRISPY PIGS TAIL AT 47-50F, TWICE FRIED CHICKEN AT 47-49F, BLOOD SAUSAGE AT 49-50F. INSTRUCTED MANAGER THAT ALL COLD FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR LOWER INSIDE THE COOLER DURING STORAGE. CITATION ISSUES CRITICAL 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $80.00, TOTAL 24 LBS. WALK IN COOLER AT 39.9F TEMPERATURE. NO TIME TEMPERATURE LOG AVAILABLE.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GREASE CONTAINER NOT MAINTAINED. GREASE AND DEBRIS ON TOP OF THE LID AND DRIPPING GREASE AROUND THE RIM OF THE CONTAINER. INSTRUCTED MANAGER THAT OUTSIDE GREASE CONTAINER MUST BE CLEAN AND MAINTAIN. CITATION ISSUED SERIOUS 7-38-020. MANAGER ASKED HIS TWO EMPLOYEES TO CLEAN THE GREASE CONTAINER DURING INSPECTION. OUTSIDE GREASE CONTAINER IS NOW CLEANED AND MAINTAINED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RAW BARE WOOD UNDER TH WASHBOWL SINK IN WOMENS WASHROOM. MUST SEAL /PAINT THE RAW WOOD. MUST REMOVE THE ALUMINUM FOIL FROM THE SPLASH GUARD OF THE EXPOSED HAND SINK IN THE DISH WASHING AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN THE REAR EXIT DOOR ABOVE THE RECEIVING TABLE WITH FOOD SPILLAGE. INSTRUCTED TO CLEAN AND MAINTAIN.

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. INSTRUCTED TO LABEL DRIED FOOD STORAGE CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE BOTTOM PANELS OF 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. MUST CLEAN FLOORS AND FLOOR DRAINS AT PREP AREAS AND DISH WASHING AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED, ICE SCOOPS MUST BE PROPERLY STORED.