TIENTSIN RESTAURANT

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN THE FLOORS UNDER THE 3-COMPARTMENT SINK TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL A 3-COMPARTMENT SINK LARGE ENOUGH TO SUBMERGE LARGE PIECES OF COOKING EQUIPMENT (WOK, ETC.) TO ALLOW PROPER WASH,RINSE, AND SANITIZING IN THE 3-COMPARTMENT SINK OR REMOVE LARGE PIECES OF COOKING EQUIPMENT TO ALLOW PROPER DISH WASHING IN THE CURRENT 3-COMPARTMENT SINK.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES: FOUND CONTAINERS OF BEEF MARROW AT 71.6F, PORK ORGANS AND OCTOPUS AT 82.0F STORED OUT ON THE PREP AREA. ALL POTENTIALLY HAZARDOUS FOOD MUST BE 40F OR LESS OR 140F OR MORE. MANAGER VOLUNTARILY DISCARDED 20# OF FOOD WORTH $175. CRITICAL VIOLATION 7-38-005A

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: THE ONLY EXPOSED HAND SINK IN THE KITCHEN WAS OBSTRUCTED WITH PANS OF MEAT, BAGS, AND OTHER UNECCESSARY ITEMS PREVENTING EMPLOYEES FROM WASHING THEIR HANDS. THE ABOVE MENTIONED SINK DID NOT CONTAIN SOAP AT TIME OF INSPECTION. UPON REQUEST THE MANAGER REMOVED RUBBISH FROM THE EXPOSED HAND SINK AND PROVIDED SOAP. ALL EXPOSED HAND SINKS MUST BE EASILY ACCESSIBLE WITH SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED RODENT ACTIVITY ON PREMISES: FOUND APPROXIMATELY 12 RAT DROPPINGS IN THE HALLWAY OUTSIDE OF THE KITCHEN WHERE FACILITY STORES PAPER GOODS AND DRY FOODS. INSTRUCTED TO CONTACT PEST CONTROL COMPANY FOR ADDITIONAL SERVICE. MUST REMOVE RAT DROPPINGS, DETAIL CLEAN & SANITIZE INFECTED AREAS. SERIOUS VIOLATION 7-38-020

TOXIC ITEMS PROPERLY STORED, LABELED AND USED - Comments: OBSERVED FOOD ITEMS STORED DIRECTLY NEXT TO TOXIC CHEMICALS STORED UNDER THE 3-COMPARMENT SINK. MANAGER RELOCATED FOOD ITEMS SEPARATE AND AWAY FROM ANY TOXIC CHEMICALS. Any product containing chemicals must be properly labeled and stored in a separately away from any food and/or food contact surfaces. SERIOUS VIOLATION 7-38-005(A)

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN THE FLOORS UNDER THE 3-COMPARTMENT SINK TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED DUST COVERING THE CEILING VENT AND SURROUNDING TILES ABOVE THE KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL A 3-COMPARTMENT SINK LARGE ENOUGH TO SUBMERGE LARGE PIECES OF COOKING EQUIPMENT (WOK, ETC.) TO ALLOW PROPER WASH,RINSE, AND SANITIZING IN THE 3-COMPARTMENT SINK OR REMOVE LARGE PIECES OF COOKING EQUIPMENT TO ALLOW PROPER DISH WASHING IN THE CURRENT 3-COMPARTMENT SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR OF FOOD SPILLS AND FLOUR AROUND COOKING EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALL OF FOOD SPLASHES AT PREP TABLE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPARED AND SERVED AS REQUIRED. MUST HAVE A CERTIFIED MANAGER ON DUTY AT ALL TIMES. SERIOUS VIOLATION 7-38-012 ISSUED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER SINKS AND COOKING EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN VENTS ABOVE COOKING EQUIPMENT.

FOOD HANDLER REQUIREMENTS MET - Comments: FOOD HANDLERS ON PREMISES MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL BEHIND PREP TABLE NOT DURABLE AND SMOOTH. INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE FOR PROPER CLEANING.