ANONG INC.

2532 N CALIFORNIA AVE, CHICAGO, IL 60647 · Restaurant

18 inspections

1. Canvass26 sept. 2018

   0 infraction

2. Canvass26 juin 2017

   4 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • Cutting boards that had deep cuts, in kitchen prep area,shall be replaced. Caulk around 3 compartment sink in state of disrepair, shall be repaired/replaced.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • Non food contact surfaces of cooking equipment, prep table lower shelving not clean, need detailed cleaning(crevices).
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • Floors under heavy equipment, dish machine area not clean, need detailed cleaning(corners). Floors in bsmt storage areas under storage shelving not clean, need detailed cleaning(corners).
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • Walls, ceilings that had gaps, exposed raw wood in bsmt storage areas, shall be repaired/sealed.
3. Réinspection de la plainte10 mars 2017

   1 infraction

   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED FOOD BUILD UP INSIDE PREP AREA COOLERS DOOR RUBBER GASKETS AND FOOD BUILD UP ON EXTERIOR OF DISHMACHINE. MUST CLEAN AND MAINTAIN EQUIPMENT.
4. Plainte3 mars 2017

   5 infractions

   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • OBSERVED ONE LIVE ROACH ON TABLE TOP IN BASEMENT. INSTRUCTED MANAGER TO REMOVE INSECT ACTIVITY AND SANITIZE EQUIPMENT BY DATE OF REINSPECTION. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION 7-38-020.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED PREP AREA RUBBER DOOR GASKETS RIPPED. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR RUBBER GASKETS.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR AND INTERIOR OF ALL PREP AREA REACH IN COOLERS, FOOD BUILD UP INSIDE PREP AREA COOLERS DOOR RUBBER GASKETS AND FOOD BUILD UP ON EXTERIOR OF DISHMACHINE. MUST CLEAN AND MAINTAIN EQUIPMENT.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED FOOD/LITTER ON FLOOR UNDER AND BEHIND COOLERS AND ALONG WALLS/CORNERS AT PREP AREA. MUST CLEAN FLOOR AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED SMALL HOLES ON WOODEN PILLER AT BASEMENT NEXT TO TABLE TOP. INSTRUCTED MANAGER TO SEAL ALL HOLES, CRACKS/CREVICES AT SAID WOODEN PILLER SURFACE MUST BE SMOOTH AND EASY TO CLEAN.
5. Réinspection de la plainte27 janv. 2016

   0 infraction

6. Réinspection de la plainte25 janv. 2016

   5 infractions

   • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
     • NOTED PREVIOUS SERIOUS VIOLATION 7-38-020 DATED 1/12/2016 FROM INSPECTION REPORT #1609660 NOT CORRECTED:- #18) NOTED TWO LIVE ROACHES ON COUNTER TOP AND WALL OF THE PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREA. STILL NOTED TODAY ADULTS AND BABY ROACHES, OVER 16 LIVE ROACHES THROUGH OUT THE KITCHEN PREP AREA: ON FLOOR, WALLS,COUNTER TOP,UNDER THE DISPLAY PREP COOLER,AND SIDE OF MICROWAVE.ALSO LIVE ROACH INSIDE THE WOMEN'S WASHROOM. MUST ELIMINATE COCKROACHES ACTIVITY, HAVE PREMISES SERVICED BY A LICENSED PEST CONTROL COMPANY. WASH, RINSE AND SANITIZE ALL EQUIPMENT AND UTENSILS. CRITICAL VIOLATION:7-42-090
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • NOTED TORN RUBBER GASKETS AT TWO SERVICE COOLERS AT THE MAIN KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. ALSO NOTED SHELVES DOWN THE BASEMENT FOOD STORAGE AREA LINED WITH CARDBOARD BOXES. INSTRUCTED TO REMOVE ALL CARDBOARD BOXES. CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • NOTED COOKING EQUIPMENT WITH GREASE ENCRUSTED,DIRT AND GRIME... NOTED DIRTY SHELVES INSIDE DISPLAY COOLER AND RAILS OF SAME. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST UPGRADE HOUSE KEEPING THROUGHOUT
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT PREMISES ESPECIALLY UNDERNEATH COOKING EQUIPMENT WITH GREASE ENCRUSTED ON THE FLOOR, ALONG WALL BASE AT THE BASEMENT FOOD STORAGE DEAD ROACHES. MUST CLEAN, SANITIZE AND UPGRADE HOUSE KEEPING.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • NOTED 3 COMPARTMENT SINK AT THE PREP AREA WITH NO DRAIN BOARDS. INSTRUCTED TO PROVIDE DRAIN BOARDS FOR THE 3 COMPARTMENT SINK.
7. Réinspection de la plainte20 janv. 2016

   8 infractions

   • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
     • NOTED PREVIOUS SERIOUS VIOLATION 7-38-020 DATED 1/12/2016 FROM INSPECTION REPORT #1609660 NOT CORRECTED:- #18) NOTED TWO LIVE ROACHES ON COUNTER TOP AND WALL OF THE PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREA. STILL NOTED OVER 30 LIVE ROACHES THROUGH OUT THE KITCHEN PREP AREA ON FLOOR, WALLS AND INSIDE MOTOR HOUSING OF SERVICE COOLERS. CITATION ISSUED FOR CRITICAL VIOLATION #7-42-090. MUST ELIMINATE COCKROACH ACTIVITY, HAVE PREMISES SERVICED BY A LICENSED PEST CONTROL COMPANY. WASH, RINSE AND SANITIZE ALL EQUIPMENT AND UTENSILS.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • NOTED TORN RUBBER GASKETS AT TWO SERVICE COOLERS AT THE MAIN KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. ALSO NOTED SHELVES DOWN THE BASEMENT FOOD STORAGE AREA LINED WITH CARDBOARD BOXES. INSTRUCTED TO REMOVE ALL CARDBOARD BOXES. CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • NOTED COOKING EQUIPMENT WITH GREASE ENCRUSTED,DIRT AND GRIME... NOTED DIRTY SHELVES INSIDE DISPLAY COOLER AND RAILS OF SAME. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST UPGRADE HOUSE KEEPING THROUGHOUT.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT PREMISES ESPECIALLY UNDERNEATH COOKING EQUIPMENT WITH GREASE ENCRUSTED ON THE FLOOR, ALONG WALL BASE AT THE BASEMENT FOOD STORAGE DEAD ROACHES. MUST CLEAN, SANITIZE AND UPGRADE HOUSE KEEPING.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • NOTED HEAVY GREASE AND DIRT INSIDE THE HOOD. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • LIGHTS ABOVE 3 COMPARTMENT SINK AND PREP AREAS/COUNTERS ARE NOT SHIELDED. MUST INSTALL LIGHT SHIELDS OR SHATTER RESISTANT BULBS.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • NOTED 3 COMPARTMENT SINK AT THE PREP AREA WITH NO DRAIN BOARDS. INSTRUCTED TO PROVIDE DRAIN BOARDS FOR THE 3 COMPARTMENT SINK.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • NOTED DIRTY WASH CLOTHS AT THE PREP AREA NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
8. Plainte12 janv. 2016

   10 infractions

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
     • NOTED TEMPERATURE OF DISPLAY COOLER TO BE IMPROPER AT 48.6F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS (HOT AND COLD) TO BE IMPROPER:-CHICKEN 105.7F, RICE 132.5F,EGGS 55.6F, SOUPS 116.3F,ASSORTED SAUCES COOKED 95.8F, NOODLE 85.1F, CHICKEN 67.5F, SPRING ROLLS 57.7F, SPRING ROLL MIXTURES 56.9F, CHEESE 50.1. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 110 LBS OF PRODUCTS WORTH $366.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
   • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
     • NOTED EMPLOYEE WASHING DISHES USING THE DISH WASHING MACHINE WITH FINAL RINSE OF LOW TEMPERATURE SANITIZER (CHLORINE) READING AT 00PPM. INSTRUCTED NOT TO USE EQUIPMENT UNTIL DISH WASHER IS PROPERLY SANITIZING WITH THE FINAL RINSE OF 50PPM AND ABOVE.INSTRUCTED TO SET UP THE 3 COMPARTMENT SINK UNTIL THE DISH WASHER IS REPAIRED AND MAINTAINED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
   • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
     • NOTED HAND WASH SINK AT THE MAIN PREP AREA TO BE INACCESSIBLE WITH CUTTING BOARD, KNIFE AND FOOD ON TOP OF SINK (USED AS A PREP TABLE),GARBAGE CAN, TRAY HOLDING RACK AND GALLON OF GREASE ALL IN FRONT OF THE HAND WASH SINK. INSTRUCTED TO ALWAYS HAVE HAND WASH SINKS ACCESSIBLE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • NOTED TWO LIVE ROACHES ON COUNTER TOP AND WALL OF THE PREP AREA. INSTRUCTED TO CLEAN ANS SANITIZE AFFECTED AREA....ALSO NOTED NO CURRENT PEST CONTROL ON SITE AT THIS TIME OF INSPECTION.INSTRUCTED TO HAVE A PEST CONTROL COMPANY WITH COMPLETE LOG BOOK UPON BEING RE-INSPECTED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • NOTED NO CERTIFIED FOOD MANAGER ON SITE WITH CURRENT CITY OF CHICAGO FOOD SERVICE CERTIFICATE. INSTRUCTED TO ALWAYS HAVE A CURRENT CITY OF CHICAGO FOOD CERTIFICATE ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • NOTED THORN RUBBER GASKETS AT TWO SERVICE COOLERS AT THE MAIN KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. ALSO NOTED SHELVES DOWN THE BASEMENT FOOD STORAGE AREA LINED WITH CARDBOARD BOXES. INSTRUCTED TO REMOVE ALL CARDBOARD BOXED CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • NOTED COOKING EQUIPMENT WITH GREASE ENCRUSTED,DIRT AND GRINE... NOTED DIRTY SHELVES INSIDE DISPLAY COOLER AND RAILS OF SAME. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST UPGRADE HOUSE KEEPING.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT PREMISES ESPECIALLY UNDERNEATH COOKING EQUIPMENT WITH GREASE ENCRUSTED ON THE FLOOR, ALONG WALL BASE AT THE BASEMENT FOOD STORAGE DEAD ROACHES. MUST CLEAN SANITIZES AND UPGRADE HOUSE KEEPING.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • NOTED HEAVY GREASE AND DIRT INSIDE THE HOOD. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
9. Canvass2 juill. 2015

   6 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED RUSTY FOOD STORAGE SHELVING IN BASEMENT. MUST REPAINT OR REPLACE.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • OBSERVED GRASE BUILDUP ON SIDE OF COOKING EQUIPMENT AND REFRIGERATION UNITS IN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED EXPOSED HAND WASHING SINK IN KITCHEN FOOD PREPARATION AREA DRAINING SLOW. INSTRUCTED TO REPAIR AND MAINTAINED. ADDITIONAL WATER PRESSURE NEEDED AT THE WOMEN'S WASHROOM. MUST REPAIR AND MAINTAIN.
   • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
     • OBSERVED FOOD HANDLER IN FOOD PREP AREA PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS PREPARED AND SERVED.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
   • 45. FOOD HANDLER REQUIREMENTS MET
     • FOOD HANDLER REQUIREMNETS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE.
10. Réinspection de la plainte19 sept. 2014

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED FACILITY TO LABEL ALL PREPARED FOODS AND TO MAINTAIN. INSTRUCTED FACILITY TO NO LONGER USE GROCERY PLASTIC BAGS FOR FOOD STORAGE. USE ONLY FOOD GRADE CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED FACILITY TO DETAIL CLEAN ALL FLOORS WITH FOCUS ON AREAS UNDER AND AROUND ALL EQUIPMENT.
11. Short Form Complaint9 sept. 2014

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • UPON INSPECTION NOTED 160 POUNDS OF CHICKEN SITTING ON PREP TABLE IN BASEMENT AT A TEMPERATURE OF 60.1F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD. INSTRUCTED FACILITY TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE AND TO MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND 10 COCKROACHES ON PREMISES (6 BEHIND STAND UP 2 DOOR REFRIGERATOR ON 1ST FLOOR AND 4 IN BASEMENT). INSTRUCTED FACILITY TO REMOVE ALL PESTS AND RECOMMENDED TO CONTACT PEST CONTROL SERVICE. SERIOUS CITATION ISSUED 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED FACILITY TO LABEL ALL PREPARED FOODS AND TO MAINTAIN. INSTRUCTED FACILITY TO NO LONGER USE GROCERY PLASTIC BAGS FOR FOOD STORAGE. USE ONLY FOOD GRADE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED FACILITY TO CLEAN AND SANITIZE ICE MACHINE AND TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED FACILITY TO DETAIL CLEAN ALL FLOORS WITH FOCUS ON AREAS UNDER AND AROUND ALL EQUIPMENT.
12. Plainte5 sept. 2014

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 70 POUNDS OF POTENTIALLY HAZARDOUS FOOD(SHRIMP, PORK, BEEF, EGGS, AND CRAB RANGOON FILLING WITH CRAB CREAM CHEESE AND EGGS) AT TEMPERATURES RANGING FROM 51.1F-69.2F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD. INSTRUCTED TO STORE AT 40F OR BELOW OR 140F OR ABOVE AND TO MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • FOUND THE PREP AREA EXPOSED HAND SINK INACCESSIBLE AND WITHOUT SOAP. INSTRUCTED FACILITY THAT EXPOSED HANDSINKS MUST ALWAYS BE ACCESSIBLE AND MAINTAINED WITH SOAP AND PAPER TOWELS. ALSO OBSERVED EMPLOYEES TOUCHING THEIR FACE AND DIRTY DISHES WITHOUT WASHING HANDS. INSTRUCTED TO WASH HANDS AT EVERY POSSIBLE CHANCE OF CONTAMINATION. CRITICAL CITATION ISSUED 7-38-010(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (EGGS, PORK, BEEF, ETC) ARE BEING PREPARED. INSTRUCTED FACILITY THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED. SERIOUS CITATION ISSUED 7-38-012(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED FACILITY TO LABEL ALL PREPARED FOODS AND TO MAINTAIN. INSTRUCTED FACILITY TO NO LONGER USE GROCERY PLASTIC BAGS FOR FOOD STORAGE. USE ONLY FOOD GRADE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED FACILITY TO CLEAN AND SANITIZE ICE MACHINE AND TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED FACILITY TO DETAIL CLEAN ALL FLOORS WITH FOCUS ON AREAS UNDER AND AROUND ALL EQUIPMENT.
13. Canvass10 avr. 2014

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found food items not properly dated in reach in freezer, must properly date food items in reach in freezer.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooler shelving, racks not clean, need detailed cleaning, display cooler door tracks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment not clean, need cleaning(detailed), floor in bsmt storage areas under shelving not clean, need cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in bsmt storage area shall be provided.
14. Canvass Re-Inspection8 août 2013

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOODS CONTAINERS MUST BE LABELED TO IDENTIFY THE PRODUCT STORED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • All clean single service utensils must be stored with handles up.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Clean and degrease the cooking equipments and surfaces in detail.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PERSONAL BELONGINGS MUST BE STORED IN A DESIGNATED AREA NOT ON THE DRY STORAGE SHELVINGS IN BASEMENT AREA.
15. Canvass31 juill. 2013

    7 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • ECO LAB LOW TEMPERATURE DISHMACHINE IN USE DURING THIS INSPECTION. DISPENSING "0"PPM OF CHLORINE.TAGGED HELD FOR INSPECTION AT THIS TIME.MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA FAX ATT.A.LOPEZ 312-746-4240 OR BY E-MAIL:[email protected] ONCE REPAIRED AND REQUEST A TAG REMOVAL.CRITICAL VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOODS CONTAINERS MUST BE LABELED TO IDENTIFY THE PRODUCT STORED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • All clean single service utensils must be stored with handles up.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Clean and degrease the cooking equipments and surfaces in detail.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PERSONAL BELONGINGS MUST BE STORED IN A DESIGNATED AREA NOT ON THE DRY STORAGE SHELVINGS IN BASEMENT AREA.
16. Canvass15 oct. 2012

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN HOODED AREA ABOVE COOKING EQUIPMENT, TOPS AND SIDE OF COOKING AND FAN GUARD ABOVE THE SAME AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT FIRST FLOOR AND BASEMENT AREAS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER IN BASEMENT AREA, CLEAN AND BETTER ORGANIZE AREA
17. Canvass10 févr. 2011

    4 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers.FOUND NO INSPECTION REPORT SUMMARY FROM 2/5/10 DISPLAYED NOR VISIBLE TO CUSTOMERS DURING THIS INSPECTION.INSTRUCTED MANAGER THAT INSPECTION REPORT SUMMARY MUST BE POSTED IN PLAIN VIEW OF THIS ESTABLISHMENT'S CUSTOMERS.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.INSTRUCTED MANAGER TO LABEL ALL BULK FOOD CONTAINERS TO IDENTIFY PRODUCTS STORED LOCATED IN BASEMENT DRY STORAGE ROOM.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • 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.INSTRUCTED MANAGER TO REMOVE DIRTY DISHWARE STORED ON SHELVINGS DIRECTLY ABOVE CLEAN MULTI-USE BOWLS IN FOOD PREP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.INSTRUCTED MANAGER TO PROPERLY STORE PERSONAL BELONGINS IN A DESIGNATED AREA NOT ON DRY STORAGE SHELVINGS LOCATED IN BASEMENT.
18. Canvass5 févr. 2010

    4 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGIENIC PRACTICE OF FOODSERVICE EMPLOYEES HANDLING FOODS WITH BARE HANDS TOUCHING BODY PARTS,[FACE,HEAD,MOUTH,NOSE,ETC]. WITHOUT WASHING HANDS WHEN REQUESTED TO WASH HANDS,HANDS WERE WASHED WITHOUT SOAP,BECAUSE THERE WERE NO SOAP IN THE SOAP DISPENCER. CITATION ISSEUED 7-38-010[A]CRITICAL. INSTRUCTED MANAGENT TO HAVE FOOD HANDLERS WASH HANDS FIRST WHENEVER THEY TOUCH ANY NONE FOOD OBJECT BEFORE HANDLING FOOD OR BEFORE PUTTING ON GLOVES TO HANDLE FOODS. INSTRCTED TO ALSO MAKE SOAP AVAILABLE AT EXPOSE HAND WASH SINK AT ALL TIMES FOR PROPER HAND WASHING OF FOOD SERVICE STAFFS. CDI
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • 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. FOUN CLEANED MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVES THR-OUT FACILITY NOT PROPERLY STORED, INSTRUCTED MANAGEMENT TO INVERT [UPSIDEDOWN] AT ALL TIMES. ALSO DISH WASH RACKS STORED ON FLOOR MUST BE ELEVATED 6" OF THE FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXPOSE HAND WASH SINK IN KITCHEN WITH GREASE AND DEBRIS,TOILET BOWLS , 3COMP.SINKS,AND MOP SINK IN BASEMENT WITH DIRTS,MUST BE CLEANED AND MAINTAINED SAME AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THRU-OUT KITCHEN UNDER AND AROUND/CORNERS OF EQUIPMENTS WITH FOOD DEBRIS NEED CLEANING.