CHO SUN OK RESTAURANT

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LARGE PLASTIC CONTAINERS AT BASEMENT NOT LABELED (SUGAR, FLOUR). INSTRUCTED MANAGER TO LABEL CONTAINERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE ALSO SAME ICE MACHINE UPPER PANEL DOOR LOOSE. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ICE MACHINE AND TIGHTEN UPPER PANEL DOOR AT SAME.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CEILING LIGHT BULB END CAPS MISSING (X4) ABOVE BASEMENT PREP TABLE. MUST PROVIDE END CAPS FOR CEILING LIGHT BULBS END COVERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROVIDE SCOOPERS WITH HANDLES AT ALL TIMES FOR ALL LARGE BULK CONTAINERS HOLDING RICE, SUGAR AND FLOUR IN THE BASEMENT AREA AT THE BOTTOM OF THE STAIRS

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST REPAINT EXTERIOR TOP PORTION OF FREEZER IN THE BASEMENT WITH LARGE RUSTY MARKS. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR WALL AT THE BOTTOM OF THE STAIRCASE LEADING TO THE BASEMENT ON THE RIGHT HAND SIDE TO SEAL UP HOLES AND OPENINGS AT THE CORNER. ALSO REPAIR THE WALL EDGES AROUND THE ORDERING OPENING BETWEEN THE FRONT SERVICE COUNTER AND THE KITCHEN. ALSO MUST DETAIL CLEAN ALL PIPES AND FANS IN THE REAR KITCHEN PREP AREA TO REMOVE ACCUMULATED DUST AND GRIME FROM THE CEILING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE AN ADDITIONAL SINK STOPPER FOR THE FRONT 3-COMP SINK BY THE CASH REGISTER AREA.AT THIS TIME ONLY FOUND 2 WORKING SINK STOPPERS.MUST ALWAYS HAVE 3 WORKING SINK STOPPERS FOR ALL 3-COMP SINKS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR SLOW DRAINING KITCHEN HAND SINK BY THE 3-COMP SINK.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST DATE AND LABEL ALL PREPARED FOOD PRODUCTS IN THE WALK-IN COOLER AT ALL TIMES.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROVIDE SCOOPERS WITH HANDLES AT ALL TIMES FOR ALL LARGE BULK CONTAINERS HOLDING RICE, SUGAR AND FLOUR IN THE BASEMENT AREA AT THE BOTTOM OF THE STAIRS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN INTERIOR OF THE EXHAUST HOOD CANOPY ON THE 1ST FLOOR TO REMOVE ENCRUSTED GRIME. ALSO DETAIL CLEAN AND SANITIZE THE EXTERIOR OF THE LARGE BLENDER LOCATED ACROSS FROM THE 3-COMP SINK.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR WALL COVING UNDER THE PIPE AT THE HAND SINK BY THE REAR 3-COMP SINK AREA.COVING IS FALLING APART. MUST REPAIR TO BE SMOOTH AND EASILY CLEANABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE AN ADDITIONAL SINK STOPPER FOR THE FRONT 3-COMP SINK BY THE CASH REGISTER AREA.AT THIS TIME ONLY FOUND 2 WORKING SINK STOPPERS.MUST ALWAYS HAVE 3 WORKING SINK STOPPERS FOR ALL 3-COMP SINKS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK CONTAINERS (ADJACENT TO STAIRS) NOT LABELED IN BASEMENT. INSTRUCTED MANAGER TO LABEL BULK CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 2-DOOR PRODUCE PREP REACH IN COOLER AND 2-DOOR STAND UP PREP REACH IN COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ICE MACHINE.

FOOD HANDLER REQUIREMENTS MET - Comments: INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RESEAL RUSTY STORAGE SHELVES FIRST PREP COOLER, AND RESTRICT USING CARRY OUT OR GARBAGE BAGS FOR FOOD STORAGE, MUST INVEST IN FOOD GRADE BAGS OR CONTAINERS,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN AND BASEMENT AREAS,

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN/REPAINT WALLS FIRST FLOOR AND BASEMENT AREAS, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKING FAUCET AT 1 COMPARTMENT SINK FIRST FLOOR PREP AREA, AND LEAK UNDER HAND SINK IN BASEMENT AREA,

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES AND CLUTTER STORED IN BASEMENT AREA, ALL STOCK MUST BE KEPT ELEVATED 6" OFF THE FLOOR AND AWAY FROM WALL,

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN SINGLE SERVE ARTICLES MUST BE PROPERLY STORED, MUST INVERT DURING STORAGE,

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE FOLLOWING SERVICES, INTERIOR OF FREEZER BOTTOM PANEL FIRST FLOOR PREP AREA, HOOD AREA ABOVE COOKING EQUIPMENT, TOPS AND SIDE OF COOKING EQUIPMENT, AND INTERIOR PANEL OF ICE MACHINE,

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN LIGHT SHIELDS IN BASEMENT AREA,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK,

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE THE INTERIOR PANEL OF THE ICE MACHINE,INTERIOR PART OF THE GRILL, ALL THE LIDS/DOOR OF THE CHEST FREEZER IN THE BASEMENT AND THE KNIFE RACK AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN THE WALLS INSIDE THE WASHROOM AND SCRAPE PEELING PAINT ON THE WALLS. VENT INSIDE THE WASHROOM WITH DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN. WALLS BESIDE THE HOOD AND PIPE AND TUBINGS CONNECTED TO THE HOOD WITH HEAVY GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN. ALL THE FILTER ON THE HOOD ABOVE THE EACH DINING TABLE WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: MUST PROVIDE REGULAR SCOOP FOR THE ICE. FOUND A SMALL METAL CONTAINER BEING USE AS AN ICE SCOOP IN THE KITCHEN.

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. PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED; MUST LABEL AND MAINTAINE.

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.

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. MUST SEAL STORAGE SHELVES IN KITCHEN AND STORAGE ROOM.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; MUST CLEAN-SANITIZE, COOLERS, CHEST FREEZER IN KITCHEN AND BASEMENT, SLICER, COOKING EQUIPMENT AND ALL STORAGE SHELVES AND CABINETS.

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, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN AND BASEMENT.

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. MUST CLEAN AND REPAINT WALLS IN KITCHEN AND EMPLOYEE'S WASHROOM AND CLEAN HOOD/FILTERS.

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 THERMOMETERS FOR COOLERS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED CLEANING TOWELS MUST BE PROPERLY STORED.

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 IMPROPERLY WASHING MULTI-USE UTENSIL. INADEQUATE SANITIZING CONCENTRATION. IINSTRUCTED TO PROPERLY WASH, RINSE AND SANITIZE (100PPM CHLORINE). CRITICAL CITATION ISSUED (7-38-030)

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. FOUND OVER 10 LIVE ROACHES INSIDE FRAME OF DOOR (FOOD PREP AREA) AND DINING AREA/COAT CLOSET. ALSO, FOUND OVER 50 RAT AND MICE DROPPINGS THROUGHOUT PREP AREA (FRONT/REAR), STORAGE AND DINING . INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. CRITICAL CITATION ISSUED (7-38-020)

TOXIC ITEMS PROPERLY STORED, LABELED AND USED - Comments: Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. FOUND BORIC ACID POWDER THROUGHOUT PREMISES (KITCHEN, DINING AND FRONT PREP AREA ) INSTRUCTED TO REMOVE, MOP AND SANITIZE. SERIOUS CITATION ISSUED ( 7-38-030,005(A)

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. OBSERVED CUSTOMER GOING THROUGH THE KITCHEN PREP AND DISH WASHING AREA TO USE EMPLOYEES WASHROOM. INSTRUCTED TO DISCONTINUE/REMOVE RESTROOM SIGN. NO CUSTOMER ALLOWED IN THE FOOD PREP AREA. SERIOUS CITATION ISSUED (7-38-030)

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. OBSERVED DUST, GREASE, FOOD DEBRIS THROUGHOUT KITCHEN (PREP TABLE, COOKING EQUIPMENT, COOLERS, FREEZERS, SHELVES, AND HOOD/VENT).

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. NOTED FOOD DEBRIS,DIRT, GREASE BUILD-UP ON FLOORS THROUGHOUT, ALONG THE WALLS AND IN ALL CORNERS, UNDERNEATH SHELVES, EQUIPMENT AND DINING AREA.

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. INSTRUCTED MANAGER TO CLEAN WALLS THROUGHOUT WITH FOOD SPILLAGE (KITCHEN, DISHWASHING AREA AND DINING AREA, PIPES, FIXTURES, LIGHT SHIELDS COVER AND WALL VENTS.

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. INSTRUCTED TO REPLACE MISSING END CAPS AT ALL LIGHT SHIELDS ABOVE FOOD PREP AREA.

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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.

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. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES AND CLUTTER STORED IN BASEMENT AND IN REAR STORAGE ROOM (BY WASHROOM). ALL STOCKS MUST BE KEPT ELEVATED 6" OFF THE FLOOR.