ML KITCHEN INC

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: WOK STATION, INTERIORS OF REFRIGERATION UNITS, PREP TABLES (TOPS AND BOTTOM), FRYER BOTTOM AND EXTERIOR AND CAN OPENER BLADE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO ORGANIZE AND MAINTAIN BASEMENT AREA; REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN FLOORS THROUGHOUT KITCHEN AND KITCHEN PANTRY. INSTRUCTED TO CLEAN WALLS IN KITCHEN AROUND EQUIPMENT AND IN KITCHEN PANTRY.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SOME SMALL HOLES IN AREAS OF THE BASEMENT FLOOR; SEAL ALL HOLES WHERE OBSERVED AND NEEDED.

ALLERGEN TRAINING AS REQUIRED - Comments: INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICIES ON SITE FOR FOOD AND CONDITIONAL EMPLOYEES.INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO WRITTEN CLEAN UP PROCEDURE OR NECESSARY ITEMS OUTLINED IN THE POLICY INCLUDING A CONCENTRATED SOLUTION THAT KILLS NOROVIRUS ON SITE DUIRNG TIME OF INSPECTION FOR RESPONDING TO VOMIT AND DIARRHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. MUST PROVIDE A PROCEDURE THAT MATCHES THE KIT AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP AVAILABLE AT HAND SINK AT FRONT PREP DRINK/ AREA DURING TIME OF INSPECTION.PRIORITY FOUNDATION VIOLATION.PERSON IN CHARGE PROVIDED.PRIORITY FOUNDATION VIOLATION. 7-38-030 (C). CITATION ISSUED.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED RAW CUT BEEF, PORK AND CHICKEN STORED ABOVE UNCOVERED CONTAINERS OF RAW CHOPPED BROCCOLI, CELERY, CHOPPED GREEN ONIONS,AND GREEN PEPPERS INSIDE OF WALK IN COOLER IN REAR PREP AREA. INSTRUCTED TO ALWAYS STORE COOKED AND READY TO EAT FOODS ABOVE ANY UNCOOKED (RAW) FOODS. FOOD MUST ALSO BE COVERED AND PROTECTED AT ALL TIMES. PERSON IN CHARGE CORRECTED DURING TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED IN USE LOW TEMPERATURE WAREWASHING MACHINE LOCATED IN REAR PREP DISH AREA NOT PROPERLY SANITIZING. THE SANITIZING CONCENTRATION WAS NOTED AT 0PPM DURING TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO REPAIR DISH MACHINE TO SANITIZING REQUIREMENTS OF 50-100PPM. DISH WASHING MAINTENANCE COMPANY ON SITE AND PROVIDED SERVICE DURING THIS TIME. MACHINE NOW SANITIZING AT 100PPM. PRIORITY VIOLATION.7-38-025. CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS (CRAB RANGOON,EGG ROLLS, COOKED CHICKEN,COOKED NOODLES, COOKED DUCK AND COOKED BEEF) WITH IMPROPER LABELING IN ALL REFRIGERATION UNITS IN FACILITY. INSTRUCTED TO PROVIDE DISCARD DATES (NOT TO EXCEED 7DAYS ) ON ALL REFRIGERATED TCS FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM THERMOMETER ON SITE FOR TESTING THE INTERNAL TEMPERATURES OF FOOD. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED WORKING FOOD CONTAINERS LOCATED NEAR WOK STATION WITHOUT COMMON NAME LABELS. MUST PROVIDE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FOILED USED AS SHELF LINER ON ALL PREP TABLE SHELVING UNITS IN REAR PREP. INSTRUCTED TO REMOVE FOIL AND CLEAN SURFACES. SURFACES SHALL BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED OVERSIZED POTS USED FOR COOKING ON SITE LARGER THAN THE 3 COMPARTMENT SINK OR DISH MACHINE AND UNABLE TO BE FULLY SUBMERGED IN WATER FOR PROPER WASHING AND SANITIZING. MUST REMOVE LARGE POTS FROM PREMISES AND USE SMALLER COOKING POTS ONLY. PERSON IN CHARGE REMOVED LARGE POTS FROM PREMISES DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-025. CITATION ISSUED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE FOOD DEBRIS ON FLOORS OF WALK IN COOLER AND FREEZER. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE CLUTTER AND UNNECESSARY ARTICLES STORED IN BASEMENT STORAGE AREA. MUST REMOVE ALL UNNECESSARY ARTICLES, CLEAN ALL CLUTTER, ORGANIZE EXCESS CARDBOARD BOXES, CLOTHING ARTICLES,UNUSED EQUIPMENT NEAR ICE MACHINE. MUST ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EXCESSIVE DUST AND DIRT ON ALL VENTILATION UNITS ABOVE REAR PREP AREA TABLES. MUST CLEAN AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED - Comments: NO ALLERGEN TRAINING COMPLETION CERTIFICATES ON SITE FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGER HOLDERS. INSTRUCTED TO MEET REQUIREMENTS.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED ONE EMPLOYEE IN THE PREP AREA CHANGE PAPER TOWELS DISPENSERS, THAN BEGIN HANDLING FOOD & EQUIPMENT. OBSERVED ANOTHER EMPLOYEE ENTER THE PREP AREA AND BEGAN HANDLING FOOD & EQUIPMENT, NEITHER EMPLOYEE WASHED THEIR HANDS AFTER CHANGING ACTIVITIES BEFORE HANDLING FOOD. INSTRUCTED TO PRACTICE GOOD HYGIENIC PRACTICES, BY WASHING HANDS BETWEEN CHANGING ACTIVITIES BEFOR HANDLING FOOD. CRITICAL VIOLATION 7-38-010

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DISCONTINUE USING GROCERY BAGS TO STORE FOOD IN THE WALK-IN COOLER AND DEEP FREEZER, USE FOOD GRADE BAGS INSTEAD.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN GREASE ACCUMULATION FROM FRYER, WOK, GRILL, INTERIOR OF MICROWAVE OVEN, AND CONTACT SURFACES AND LOWER SHELVES ON PREP TABLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN DRIED FOOD DEBRIS FROM FLOORS (CORNERS)IN PREP AREA UNDER HEAVY EQUIPMENT, DRY STORAGE ROOM, AND WALK IN COOLER/FREEZER/

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN GREASE ACCUMULATION FROM KITCHEN HOOD AND FILTERS. CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELD IN PREP AREA. ALSO, CLEAN DUST FROM VENT COVERS IN WALK IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR SLOW DRAIN AT EXPOSED HAND SINK BEHIND HOT FOOD LINE.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: MUST STORE SOILED LINENS/RAGS IN SANITIZER SOLUTION BETWEEN USES.

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

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: CONTINUED NON COMPLIANCE ON PREVIOUS ORDER ISSUED, DATED 05/15/2017, REPORT #2050404, VIOLATION LISTED BELOW: 45 Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training. SERIOUS VIOLATION: 7-42-090

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: USING CARRYOUT BAGS AND CARDBOARD BOXES FOR FOOD STORAGE, INSTRUCTED TO RESTRICT AND PROVIDE FOOD STORAGE CONTAINERS THAT'S SMOOTH AND EASILY CLEANABLE,

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: VENTS ABOVE COOKING EQUIPMENT AND EXTERIOR BULK CONTAINERS NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS KITCHEN AREA NOT CLEAN, UNDER AND BEHIND EQUIPMENT, INSTRUCTED TO CLEAN DAILY,

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CRACKED LIGHT SHIELDS IN KITCHEN PREP AREA, INSTRUCTED TO REPAIR,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FAUCET FRONT EXPOSED HAND SINK IN POOR REPAIR, SPLASHING OUT WHEN TURNED ON, INSTRUCTED TO REPAIR,

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO METAL STEM THERMOMETERS ON SITE FOR TESTING FOODS, INSTRUCTED TO PROVIDE,

FOOD HANDLER REQUIREMENTS MET - Comments: Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FRONT PREP AREA EXPOSED HAND SINK NOT ACCESSIBLE FOR HAND WASHING, SINK FILLED WITH CUPS, UTENSILS AND BOWLS, INSTRUCTED TO RESTRICT AT ONCE, HAND SINK MUST BE ACCESSIBLE FOR HAND WASHING AT ALL TIMES, CRITICAL VIOLATION: 7-38-030

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUT SIDE GARBAGE CONTAINER OVERFLOWING, UNABLE TO CLOSE LIDS, STORING GARBAGE ON SIDE OF CONTAINER ON GROUND, NOT ABLE TO THROW IN CONTAINER, INSTRUCTED TO HAVE ADDITIONAL GARBAGE PICK-UP, OR BIGGER CONTAINER, SERIOUS VIOLATION: 7-38-020

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: VENTS ABOVE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS KITCHEN AREA NOT CLEAN, UNDER AND BEHIND EQUIPMENT, INSTRUCTED TO CLEAN DAILY,

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHIELD MISSING IN REAR STORAGE AREA, INSTRUCTED TO PROVIDE,

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO METAL STEM THERMOMETERS ON SITE FOR TESTING FOODS, INSTRUCTED TO PROVIDE,

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER BASEMENT AREA, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,

FOOD HANDLER REQUIREMENTS MET - Comments: Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.