MEE MAH

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOODS INSIDE FREEZER NOT PROPERLY STORED. INSTRUCTED TO STORAGE FOODS IN FOOD GRADE FREEZER BAGS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE. SILVERWARE ON TABLES NOT WRAPPED. INSTRUCTED TO WRAP ALL UTENSILS OR PLACE ON TABLE WHEN CUSTOMER ARRIVES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: GASKETS NOT MAINTAINED ON REACH-IN COOLER DOOR. INSTURCTED TO REPLACE WORN GASKETS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CABBAGE SHREDDER ON PREP TABLE NOT CLEAN. INSTRUCTED TO CLEAN AND SANITIZE AFTER EACH USE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: HOLE NOTED IN WALL BETWEEN BASEBAORD BEHIND 2 DOOR COOLER. INSTRUCTED TO SEAL ALL OPENINGS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROPERLY STORE UTENSIL USED TO SCOOP RICE AT LARGE WHITE RICE CONTAINER OR USE A RICE SCOOPER WITH A LONGER HANDLE AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR INTERIOR SCREEN DOOR LOCATED IN FRONT OF THE REAR EXIT DOOR CLOSEST TO THE REAR STAFF RESTROOM SO AS TO BE ADJUSTED TO PROPERLY FIT DOOR FRAME. DOOR IS NOT EVEN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DETAIL CLEAN AND SANITIZE BOTH STAND-UP FANS IN THE KITCHEN TO REMOVE EXCESSIVE DUST ACCUMULATION. ALSO CHANGE EXHAUST HOOD VENTS AND REMOVE GREASE ACCUMUALTION FROM HOOD FRAME ABOVE COOKING WOK STATIONS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO REMOVE ALL ALUMINUM FOIL FROM PIPES AND PREP TABLES FOR SURFACES TO BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REMOVE PEELING PAINT FROM WALL AROUND THE REAR EXIT DOOR CLOSEST TO THE RESTROOM.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROPERLY STORE WASH CLOTHS IN THE SERVER STATION AREA IN SANITIZING SOLUTION UNTIL USED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE UPRIGHT COOLERS AND WALK IN COOLER AT IMPROPER INTERNAL TEMPERATURES BETWEEN 45.0F TO 66.8F (FRIED CHICKEN 51.8F,PORK 46.1F,EGGS 66.8F,CHICKEN 54.3F, SHRIMP 50.3F, COOKE RICE 45.9F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF FOOD ITEMS 13LBS WORTH $60.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR TEMPERATURES AT ALL TIMES ESPECIALLY DURING LUNCH HOUR.(TEMPERATURE OF EQUIPMENT IS ADEQUATE AT THIS TIME). CITATION ISSUED FOR CRITICAL VIOLATION 7-38-005(A).

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEES WEARING GLOVES AT THE PREP AREA; HOWEVER NOTED NO ONE CHANGING GLOVES. EMPLOYEE MOVED FROM ONE COOLER TO ANOTHER SELECTING ASSORTED FOOD ITEMS FROM CONTAINERS (UNCOOKED MEAT,SHRIMP,CUT VEGETABLES) THEN TO FRIED READY TO EAT ITEMS (CHICKEN) AT THE SAME TIME OPENING COOLER DOORS WITH SAME GLOVES.SAME EMPLOYEE WASHED HANDS WITH GLOVES ON AND PROCEEDED TO PREPARE FOOD. INSTRUCTED TO ALWAYS CHANGE GLOVES AND WASH HANDS AS OFTEN AS NEEDED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN EXTERIOR OF COOKING POTS BY THE 2 COMPARTMENT SINK AND CUTTING BOARD AT THE SMOOTHIE PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKING FAUCET AT THE 2 COMPARTMENT SINK AT THE REAR FOOD PREP AREA. MUST REPAIR. ALSO INSTRUCTED TO DETAIL CLEAN FANS INSIDE WALK IN COOLER, UPRIGHT COOLERS AND EXHAUST FAN AT THE REAR PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Walk in cooler shelving/racks need cleaning, non food contact surfaces of storage shelving need cleaning.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors in rear kitchen area need cleaning.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Exhaust canopy needs cleaning, exhaust vents in bathroom not clean, need cleaning

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Reach in cooler shelving that had peeling paint/rust, shall be repaired/replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Non food contact surfaces of reach in cooler shelving not clean need detailed cleaning.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Ceiling in rear kitchen storage areas had splatter, not clean need detailed cleaning.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Missing light shields in rear storage area closet shall be provided.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Exhaust vents(ventilation)in walk in cooler, coolers not clean need cleaning.

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 some food items not properly dated/labeled in walk in cooler, must date and label food items in walk in cooler.

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 walk in cooler shelving/racks not clean need detailed cleaning(crevices),non food contact surfaces of cooking equipment need detailed cleaning(crevices).Prep table lower shelving, and storage cabinet shelving need cleaning.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under heavy equipment, cooking equipment not clean need cleaning(corners), floor in rear storage areas, furnace room need detailed cleaning(corners). The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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.Walls in rear kitchen not clean need detailed cleaning.

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 prep areas need cleaning.

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 had grease build up needs detailed cleaning, exhaust vents(ventilation)in kitchen prep areas, dining areas, and bathrooms not clean need detailed cleaning.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Storage shelves inside prep cooler rusted .Instructed to apply non-toxic sealant to surface.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Can opener, fan covers and storage shelves thru-out not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor along wallbase and behind heavy equipment not cleaned. Instructed to detail clean daily.