SEE THRU CHINESE KITCHEN

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CLEAN INTERIOR OF ICE MACHINE AND GASKETS OF REACH-IN COOLERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, PREP TABLES, CABINET AND SHELVES UNDER AND BEHIND FRONT COUNTER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER. REMOVE EXCESS WATER OFF FLOOR IN BASEMENT. CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BASEMENT AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR WALLS IN BASEMENT (WATER SEEPAGE). CLEAN WALLS IN PREP AND STORAGE AREAS (SPILLS). SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS UNDER ALL SINKS, ALONG BASEBOARDS UNDER COOK LINE, IN PREP AND STORAGE AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING HOT WATER FAUCET IN WASHROOM. REPAIR LEAKING COLD WATER HANDLE ON FRONT EXPOSED SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ALL UNUSED ARTICLES TO PREVENT PEST HARBORAGE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORE WASH CLOTHS IN SANITIZING SOLUTION.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED SEVERAL LIVE ROACHES CRAWLING INSIDE CABINET DOOR UNDER REAR EXPOSED SINK, TWO LIVE ROACHES CRAWLING ON FLOOR UNDER CLOSET DOOR AND BULK CONTAINERS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: COVER AND LABEL ALL BULK CONTAINERS AND PREPARED FOOD IN COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CLEAN INTERIOR OF ICE MACHINE AND GASKETS OF REACH-IN COOLERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, PREP TABLES, CABINET AND SHELVES UNDER AND BEHIND FRONT COUNTER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER. REMOVE EXCESS WATER OFF FLOOR IN BASEMENT. CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BASEMENT AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR WALLS IN BASEMENT (WATER SEEPAGE). CLEAN WALLS IN PREP AND STORAGE AREAS (SPILLS).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING HOT WATER FAUCET IN WASHROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ALL UNUSED ARTICLES TO PREVENT PEST HARBORAGE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORE WASH CLOTHS IN SANITIZING SOLUTION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE #10 CAN OPENER, CLEAN INTERIOR MICROWAVE, COOLER STORAGE RACKS.

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

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR REAR STORAGE WALL (PEELING PAINT).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE RUST FROM THE COOLER STORAGE SHELVES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN OUTER SIDES OF THE BULK CONTAINERS FLOUR, MSG ETC. ON THE OUTSIDE OF THE CONTAINERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR UNDER BULK CONTAINERS IN REAR STORAGE REMOVE THE FLOUR, MSG ETC.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage.CONTINUE TO CLEAN FANGUARD COVERS (COOLERS) STORAGE SHELVES, WOK STATION DRIP TRAYS FROM REPORT 537887 2/7/12.

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.CONTINUE TO CLEAN FLOOR UNDER STORAGE FROM REPORT 537887 2/7/12.

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. CONTINUE TO CLEAN VENTS AND REPLACE WATER DAMAGED TILES FROM REPORT 537887 2/7/12.

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.CLEAN WALLS ABOVE HOOD AND FILTER REPORT 670924 2/28/12.

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.CONTINUE TO CLEAN COOLER FANGUARD COVERS, STORAGE SHELVER, WOK STATION DRIP TRAYS, CLEANAND SANITIZE ALL CUTTING BOARDS AND #10 CAN OPENER. FRON REPORT 537887 2/7/12.

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.CONTINUE TO CLEAN FLOORS UNDER STORAGE. FROM REPORT 537887 2/7/12.

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.CONTINUE TO CLEAN CEILING VENTS AND REPLACE WATER DAMAGED TILES. FROM REPORT 537887 DATE 2/7/12.

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.NEED TO CLEAN WALL ABOVE THE HOOD/FILTER.

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.CONTINUE TO CLEAN COOLER FANGUARD COVERS, STORAGE SHELVES, WOK STATION DRIP TRAYS,CLEAN AND SANITIZE ALL CUTTING BOARDS, AND #10 CAN OPENER.

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.CONTINUE TO CLEAN FLOORS UNDER STORAGE.

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.CONTINUE TO CLEAN CEILING VENTS AND REPLACE WATER DAMAGED CEILING TILES.

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 20 MICE DROPPINGS IN TWO LOCATIONS IN REAR STORAGE AND ELECTRICAL ROOM NORTH EAST. NEED TO REMOVE DROPPINGS HAVE PEAT CONTROL RETURN FOR SERVICE.

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. HANDSINK IN POOR REPAIR P TRAP LEAKING MUST REPAIR.

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.NEED TO REMOVE ALL CARDBOARD FROM COOLERS. ALSO REMOVE RUST FROM FRONT UNDER COUNTER COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage.NEED TO CLEAN WOK STATION/DRIP TRAY'S. CLEAN ALL COOLER FANGUARD COVERS STORAGE SHELVES, UNDER COUNTER CABINETS, INTERIOR OF MICROWAVE POOR REPAIR NEED TO REPLACE, CLEAN AND SANITIZE CUTTING BOARDS, PREP TABLES IN REAR, AND #10 CAN OPENER.

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 THRU OUT NEEDS DETAIL CLEANING IN CORNERS UNDER STORAGE AND REMOVE CARDBOARD FROM STORAGE AREA FLOOR.

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.NEED TO CLEAN CEILING VENTS FRONT DINNING AND REAR PREP/STORAGE AREA. REPLACE ALL WATER DAMAGED CEILING TILES.

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.NEED TO PROVIDE THERMOMETER METAL STEM TO TAKE FOOD TEMPERATURE.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.NEED TO REMOVE UNUSED ITEMS IN REAR ELECTRICAL ROOM

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 EQUIPMENT AWAY FROM WALLS AND CORNERS TO PREVENT RODENT HARBORAGE.

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. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEES CLEANING SHELVES AND MOPPING FLOOR AND PREPARING FOOD, SMOOTHIES, ETC WITHOUT WASHING HANDS. EMPLOYEES MUST WASH HANDS BETWEEN TASKS. CRITICAL VIOLATION 7-38-010A CITATION ISSUED.

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 EMPLOYEES WASHING BLENDER CONTAINER AND SPOONS IN EXPOSED SINK AND MULTI-USE CONTAINERS AND PANS IN REAR 3-COMP SINK WITH NO SOAP NOR SANITIZER. INSTRUCTED MANAGER TO PROPERLY SET UP 3-COMP SINK. ALL FOOD EQUIPMENT AND UTENSILS MUST BE WASHED, RINSED AND SANITIZED. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.

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 20-30 MICE DROPPINGS ON FLOOR IN SOUTHWEST CORNER IN REAR STORAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE AREAS. FRONT DOOR NOT RODENT PROOFED 1/4" GAP ON BOTTOM OF DOOR, REAR SCREEN DOOR NOT CLOSING PROPERLY. INSTRUCTED MANAGER TO REPAIR DOORS AND SEAL ALL OUTER OPENINGS ON DOORS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLAITONS NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO FROM REPORT# 289319 ON 1-24-11. 31 OBSERVED UNCLEAN PLASTIC CONTAINERS STORED ON FRONT COUNTER AND SMOOTHIE PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL SINGLE SERVICE CONTAINERS MUST BE DISCARDED AFTER USE. 32 SECURE TOP LID OF PREP COOLER. 33 FOLLOWING NEED CLEANING: INTERIOR AND EXTEIROR OF ALL COOLERS, FREEZERS, PREP TABLES, COUNTERS, SHELVES, COOKING EQUIPMENT, SINKS, BULK STORAGE CONTAINERS, ETC. 34 FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT, SINKS, PREP TABLES, ETC ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND WASHROOM AREAS. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND FREEZER. 35 REPLACE STAINED CEILING TILES. CLEAN ALL CEILING VENTS. WALLS NEED CLEANING IN FRONT COUNTER AND REAR PREP AREAS (SPILLS). 38 REPAIR LEAKING DRAINPIPE UNDER REAR EXPOSED SINK. SERIOUS VIOLATION 7-42-090 CITATION ISSUED

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. OBSERVED UNCLEAN PLASTIC CONTAINERS STORED ON FRONT COUNTER AND SMOOTHIE PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL SINGLE SERVICE CONTAINERS MUST BE DISCARDED AFTER USE.

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. SECURE INTERIOR TOP LID OF PREP COOLER. REMOVE RUST ON SHELVES IN PREP AND WALK-IN COOLERS.

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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, COUNTERS, SHELVES (FOOD DEBRIS), COOKING EQUIPMENT (GREASE BUIDUP), SINKS, BULK STORAGE CONTAINERS, ETC

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 NEED CLEANING UNDER ALL COOKING EQUIPMENT, SINKS, PREP TABLES, ETC ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, BASEMENT AND WASHROOM AREAS (FOOD DEBRIS, SPILLS). ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND FREEZER.

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. REPLACE STAINED CEILING TILES. CLEAN ALL CEILING VENTS. WALLS NEED CLEANING IN FRONT COUNTER AND REAR PREP AREAS (SPILLS).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING DRAINPIPE UNDER REAR EXPOSED SINK AND 1-COMP SINK.

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 EQUIPMENT AWAY FROM WALLS AND CORNERS TO PREVENT RODENT HARBORAGE.

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. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION.

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. OBSERVED UNCLEAN PLASTIC CONTAINERS STORED ON FRONT COUNTER AND SMOOTHIE PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL SINGLE SERVICE CONTAINERS MUST BE DISCARDED AFTER USE.

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. SECURE INTERIOR TOP LID OF PREP 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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, COUNTERS, SHELVES, COOKING EQUIPMENT, SINKS, BULK STORAGE CONTAINERS, ETC

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 NEED CLEANING UNDER ALL COOKING EQUIPMENT, SINKS, PREP TABLES, ETC ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND WASHROOM AREAS. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND FREEZER.

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. REPLACE STAINED CEILING TILES. CLEAN ALL CEILING VENTS. WALLS NEED CLEANING IN FRONT COUNTER AND REAR PREP AREAS (SPILLS).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING DRAINPIPE UNDER REAR EXPOSED SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. IMPROPER TEMPERATURE OF REACH-IN COOLER 57.5F AND WALK-IN COOLER 75.0F INSTRUCTED MANAGER TO REPAIR COOLERS MUST MAINTAIN 40F FOR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-30-005A CITATION ISSUED H59644.

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. IMPROPER TEMPERATURE OF 10 DOZEN RAW EGGS 57.9-68.5F, COOKED CHICKEN 56.8-57.5F, CREAM CHEESE FILLING FOR CRAB RANGOON 53.2F, RAW CHICKEN WINGS 52.9F, EGG ROLLS 49.6F STORED IN REACH-IN COOLER OVERNIGHT. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 100LBS AND $400 OF FOOD. CRITICAL VIOLATION 7-38-00A CITATION ISSUED H59644

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. COVER AND LABEL ALL BULK CONTAINERS IN REAR STORAGE.

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. REMOVE RUST ON SHELVES IN PREP AND WALK-IN COOLERS.

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. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZER, PREP TABLES, SHELVES, COOKING EQUIPMENT, SINKS, STORAGE CONTAINERS.

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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REMOVE CARDBOARD OFF FLOOR NEAR WALK-IN FREEZER.

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. WALLS NEED CLEANING BEHIND SMOOTHIE PREP AREA (SPILLS), ABOVE AND BEHIND VENTILATION HOOD (GREASE/SMOKE BUILDUP). WALLS NEED CLEANING AND PAINTING IN ALL AREAS. REPLACE STAINED CEILING TILES IN ALL AREAS.

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. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.