IMMM RICE AND BEYOND

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: EXPOSED TABLEWARES MUST BE PROTECTED, COVERED, OR WRAPPED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE CARDBOARD AS LINER INSIDE COOLERS, TINFOIL AS LINER ON COOKING EQUIPMENT OR TAPE AS A MEANS OF REPAIR ON WALL ABOVE THE SMALL THREE COMPARTMENT SINK AT ELECTRICAL BOXES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FRONT EXPOSED HAND SINK DIRTY AND BADLY STAINED. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER AND AROUND BOTH GREASE TRAPS, UNDER KITCHEN METAL RACK SHELVING AND TWO DOOR COOLER ALL FOUND DIRTY WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: EXCESSIVE DUST IN VENT IN THE LADIES WASHROOM. MUST CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INOPERABLE VENT IN THE LADIES WASHROOM. MUST REPAIR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL ARTICLES STORED ON THE REAR WALKWAY MUST BE REMOVED TO PREVENT RODENT HARBORING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHS THROUGHOUT ALL PREP AREAS MUST BE STORED IN A CONTAINER WITH A SANITIZING SOLUTION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: WALK IN COOLER AT IMPROPER TEMPERATURE AT 55-60.0F INSTRUCTED MANAGER THAT ALL COOLERS MUST MAINTAIN A TEMPERATURE OF 40.0F OR LOWER. TAGGED THE WALK IN COOLER "HELD FOR INSPECTION". INSTRUCTED NOT TO USE UNTIL IT'S REACHING A TEMPERATURE OF 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE WALK IN COOLER. TOFU AT 47.9F, 2LBS. CHICKEN AT 50.4F, 5LBS. PORK AT 78.0F, 10 LBS. EGG ST 54.1F, 1 DOZEN. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40.0F DURING STORAGE INSIDE THE WALK IN COOLER. CRITICAL VIOLATION 7-38-005(A) MANAGER DENATURED/DISCARDED THE SAID PRODUCTS WORTH $42.00 , TOTAL 17 LBS, 1 DOZEN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO GROCERY BAG ALLOWED TO STORED FRESH VEGETABLES INSIDE THE REACH COOLER AND WALK IN COOLER. REPLACE WITH FOOD GRADE STORAGE BAG. DEFROST BOTH CHEST FREEZER WITH HEAVY ICE ACCUMULATED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING VENT COVER IN BOTH WASHROOMS WITH DUST ACCUMULATED. MUST CLEAN, REMOVE DUST AND MAINTAIN. GREASE ACCUMULATED ON THE FILTER AND TUBES CONNECTED TO THE HOOD. MUST CLEAN IN DETAIL REMOVE GREASE AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST STORE WIPING CLOTH ON A BUCKET WITH SANITIZING SOLUTION.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED NO EXPOSED HAND SINK IN CLOSE PROXEMITY BEHIND THE FRONT SERVICE/PREP AREA WHERE THE MEALS WILL BE PREPARED AND SERVED TO CUSTOMERS: THE CLOSEST HAND SINK TO THE FRONT SERVICE AREA IS THE EXPOSED HAND SINK NEXT TO THE 3-COMPARTMENT SINK NEAR THE WASHROOMS WHICH IS BETWEEN 20-30 FEET AWAY. THE CASH REGISTER NEXT TO THE FRONT SERVICE STATION IS APPROXIMATELY 32 FEET AWAY FROM THE NEAREST HAND SINK. MUST INSTALL AN EXPOSED HAND SINK WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE, THAT IS ACCESSIBLE AND IN CLOSE PROXEMITY TO THE FRONT SERVICE/PREP AREA THAT HAS BEEN INSTALLED. CRITICAL VIOLATION 7-38-030

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON SITE DURING A LICENSE INSPECITON. WATCHARAPONG SURIYAWAN TOOK AND PASSED THE COURSE ON APRIL 20, 2015 AT 4461 N. PULASKI CHICAGO IL OVER 6 MONTHS AGO. INSTRUCTED MANAGER THAT THE CERTIFICATE MUST BE ON SITE AND POSTED IN A PLACE THAT IS VISIBLE TO ALL PATRONS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DUST BUILDUP ON THE FAN VENT COVER IN THE WALK-IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN THE SIDES OF THE COOKING EQUIPMENT TO REMOVE THE REMAINING GREASE BUILDUP FROM PREVIOUS OWNER AND MAINTAIN.