MS. EGGROLL

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 FOOD BUILD UP ON SHELVES AT PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN SHELVES.

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. OBSERVED FOOD DEBRIS ON WALLS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

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.//VIOLATION REMAINING SEE REPORT #483557

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.//VIOLATION REMAINING SEE REPORT #483557

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.//VIOLATION REMAINING SEE REPORT #483557

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE INSECT ACTIVITY IN THE PREP AREA AND DISHWASH AREA. OBSERVED 5 LIVE COCKROACHES UNDER THE FRONT COUNTER BEHIND THE REFRIGERATOR IN THE FRONT PREP AREA, AND 5 LIVE ROACHES ON THE SHELVES ABOVE THE 3 COMPARTMENT SINK. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

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. DETAIL CLEAN THE STORAGE SHELVES UNDER THE FRONT COUNTER, TOP OF REFRIGERATOR AND FREEZER IN THE PREP AREA, INTERIOR OF PRODUCE COOLER ON FOOD STORAGE RACKS.

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. DETAIL CLEAN THE FLOOR OF THE PREP AREA ESPECIALLY UNDER THE REFRIGERATOR.

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. DETAIL CLEAN WALLS AND SHELVES ABOVE THE 3 COMPARTMENT SINK AND BELOW THE FRONT COUNTER. SEAL ALL WALL OPENINGS IN THE PREP AREA BELOW THE FRONT COUNTER AND WALLS IN THE DISHWASH AREA.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:A LARGE AMOUNT OF EGGROLL MIX(SHRIMP AND OTHER ITEMs)AT TEMP OF 71.9F ON TOP PREP TABLE,MADE EGGROLLS AND COOKED STORED THROUGHOUT THE PREMISES(ON SHELVES,ON TOP FRONT PREP COUNTER,AT TEMP OF 118F TO 119.5F.SHRIMP AT TEMP OF 66.5F STORED ON TOP OF PREP TABLE.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED. POUNDS 75 VALUE 350.CRITICAL VIOLATION:7-38-005(A) HOOOO64149-17

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EXPOSED HAND SINK NOT MAINTAINED,WATER NOT DRAINING.EXPOSED HAND SINK NOT ACCESSIBLE,A BIG GARBAGE CONTAINER WITH GARBAGE IN IT STORED IN FRONT OF IT.ALSO NO PAPER TOWEL INSIDE THE STAFF WASHROOM.MANAGER/OWNER TOOK A WIRE HANGER WITH A ROOL OF PAPER FROM SHELF AND PUT IT IN WASHROOM AFTER WE STARTED THE INSPECTION.NEED TO REPAIR EXPOSED HAND SINK .CRITICAL VIOLATION:7-38-030 HOOOO64150-18

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. OBSERVED 3 LIVE ROACHES ON TOP THE CONTAINER WERE EGG ROLLS ARE STORED IN ON PREP TABLE, UNDER THE PREP TABLE 15 LIVE ROACHES ALONG THE TABLE, 20 ALONG THE END OF OF CORNER OF PREP TABLE, 20 IN FRONT OF PREP AREA WHERE THE FOOD IS BEING COOKED. ON THE SIDE OF LARGE BINS IN THE KITCHEN AREA 10 ROACHES, BEHIND THE THE RICE COOKER 20 PLUS. OBSERVED ROACHES ON SHELFS THIS IS WHERE THEY STORED CLEAN POTS AND PANS, AND WE FOUND MORE EGG ROLLS AND COLESLAW ON TOP THE SECOND PREP TABLE WERE ROACHES: ADULT,MEDIUM AND SMALL ROACHES(MORE THAN 20 PLUS LIVE ROACHES)WERE AROUND THE POTS, NAPKINS,AND UTENSILS.. FOUND 20 PLUS BEHIND THE PREP BLACK COOLER IN FRONT KITCHEN AREA.ROACHES UNDER 3 COMPARTMENT SINK, BETWEEN THE WATER PIPE.OBSERVED DROPPINGS INSIDE AN OLD STOVE.(20 OR MORE).INSTRUCTED TO CLEAN AND SANITIZE ALL AREA.MUST CONTACT PEST CONTROL.ALSO MUST SEAL ALL CRACKS AND CREVICES.CRITICAL VIOLATION:7-38-020 HOOOO64149-17

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO ONE ON SITE WITH A CERTIFIED FOOD SANITATION. NO PROOF OF ORIGINAL CITY SANITATION CERTIFICATE OR NOR AN ENROLLMENT IN SANITATION CLASS.A PIECES OF PAPER PRESENTED WITH COST OF CLASS.NO NAME OF COMPANY NO DATES OF CLASS TO BE TAKEN OR NOR NAME.SERIOUS VIOLATION:7-38-012 HOOOO64150-18

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. FOUND FOOD CONTAINER WITHOUT DATES AND LABLES INSIDE THE REFRIGERATION UNITS,FREEZER UNITS, ON STORAGE SHELFS, IN FRONT AREA,AND ALL DRY FOOD(FLOUR, SUGAR,ETC).

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. REPLACE SURFACE OF SHELF IN REAR AREA.OBSERVED RAW WOOD AND OTHER NON SMOOTH MATERIAL.SURFACE MUST MUST BE SMOOTH,CLEANABLE,AND NON ABSORBENT MATERIAL.REMOVE WOOD SHELVES THROUGHOUT

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. DETAIL CLEAN THE FOLLOWING:INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,ALL COOLERS AND FREEZERS,ALL SHELVES AND BEHIND THE COOKING EQUIPMENT ALL PIPES(EXCESS GREASE BUILD-UP).HOOD AND FILTERS GREASE BUILD-UP.GREASE TRAP AND UNDER AND AROUND 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.FLOOR MUST BE CLEANED ,PROVIDE BASEBOARD THROUGHT THE PREMISES INCLUDED WASHROOM,SPECIALLY NORTH EAST CORNER.

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.DETAIL CLEAN ALL WALL THROUGHOUT THE PREMISES,SPECIALLY BEHIND THE COOKING EQUIPMENT

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.REPAIR FAUCET AT 3 COMPARTMENT SINK,LEAKING.

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. REMOVE ALL UNNECESSARY ARTICLES THROUGHOUT THE PREMISES,SPECIALLY ITEMS NOT NEEDED.REMOVE DIRTY CONTAINERS WITH GREASE ON IT,ALL BOXES ETC.

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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found some food items not properly labeled, dated in coolers, must date and label all food items in coolers.

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. non food contact surfaces of storage shelving in prep area, storage areas that had peeling paint, exposed raw wood, shall be repair.non food contact surfaces of coolers that had rust shall be repair.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooking equipment, prep tables, cooler shelving not clean need detailed cleaning(crevices).rear storage shelving, prep tables need cleaning.

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.floors under heavy equipment, cooking equipment(grill)had excess greases build up, needs detailed cleaning(corners), floors under prep tables, storage shelving, not clean need detailed cleaning(corners).

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. Use dustless cleaning methods. ceiling tiles, walls in kitchen prep areas need detailed cleaning, damaged, stained ceiling tiles in prep area, storage areas shall be replaced. walls in rear storage areas need cleaning behind shelving.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in kitchen prep area, storage areas not clean, need detailed cleaning. missing light shield in bathroom shall be provided.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. exhaust canopy not clean needs detailed cleaning, exhaust vents(ventilation)in cooler, prep area, storage area need cleaning.

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 to all coolers, to properly maintain proper temperatures of 40f or less at all times in coolers.