CHINA KITCHEN

1931 W FOSTER AVE, CHICAGO, IL 60640 · Restaurant

17 inspections

1. Canvass28 févr. 2024

   0 infraction

2. Canvass Re-Inspection20 avr. 2023

   6 infractions

   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • 4-602.13 OBSERVED SOME GREASE BUILD AND FOOD DEBRIS ON SURFACES OF ALL COOKING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.11 OBSERVED MULTIPLE MISSING CEILING PANELS IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REPLACE MISSING CEILING PANELS AND MAINTAIN THEM.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.12 OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISHWASHING, AND STORAGE AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN ALL AREAS.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.114 OBSERVED THE REAR STORAGE AREA WITH CLUTTER AND ITEMS ON THE FLOOR. INSTRUCTED THE PERSON IN CHARGE TO ORGANIZE THE REAR STORAGE AREA AND KEEP ITEMS ELEVATED OFF OF FLOORS.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • 2-102.13 OBSERVED ONE FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOD-HANDLING EMPLOYEES RECEIVE FOOD HANDLER TRAINING TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • 2-102.13 OBSERVED ONE CERTIFIED FOOD MANAGER WITHOUT ALLERGEN AWARENESS TRAINING CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT ANY INDIVIDUAL THAT HOLDS A CITY OF CHICAGO FOODSERVICE MANAGERS CERTIFICATE OBTAINS ALLERGEN AWARENESS TRAINING.
3. Canvass13 avr. 2023

   7 infractions

   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED NO CURRENT PEST CONTROL LOG BOOK ON THE PREMISES. INSTRUCTED THE PERSON IN CHARGE THAT A LICENSED PEST CONTROL COMPANY AND OPERATOR MUST PROVIDE AT LEAST 2 PEST INSPECTIONS A YEAR, AND THE REPORTS MUST BE MAINTAINED IN THE LOG BOOK. INSTRUCTED TO PROVIDE A CURRENT PEST CONTROL LOG BOOK AND PEST INSPECTION REPORTS. PRIORITY FOUNDATION 7-38-020(C). CITATION ISSUED.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED SOME GREASE BUILD AND FOOD DEBRIS ON SURFACES OF ALL COOKING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED MULTIPLE MISSING CEILING PANELS IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REPLACE MISSING CEILING PANELS AND MAINTAIN THEM.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED THE REAR STORAGE AREA WITH CLUTTER AND ITEMS ON THE FLOOR. INSTRUCTED THE PERSON IN CHARGE TO ORGANIZE THE REAR STORAGE AREA AND KEEP ITEMS ELEVATED OFF OF FLOORS.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISHWASHING, AND STORAGE AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN ALL AREAS.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • OBSERVED ONE FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOD-HANDLING EMPLOYEES RECEIVE FOOD HANDLER TRAINING TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED ONE CERTIFIED FOOD MANAGER WITHOUT ALLERGEN AWARENESS TRAINING CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT ANY INDIVIDUAL THAT HOLDS A CITY OF CHICAGO FOODSERVICE MANAGERS CERTIFICATE OBTAINS ALLERGEN AWARENESS TRAINING.
4. Canvass2 août 2022

   3 infractions

   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED 1/4 INCH GAP AT REAR EXIT DOOR SWEEP. MUST RODENT PROOF SAID DOOR.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION HOOD. MUST CLEAN VENTILATION HOOD AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • PREP AREA HANDWASH SINK PIPE LEAKING. MUST REPAIR AND MAINTAIN.
5. Canvass1 avr. 2021

   12 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO PROVIDE VERIFICATION OF POLICY FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • OBSERVED NO PROCEDURE AND CLEAN UP KIT FOR VOMIT AND DIARRHEA. INSTRUCTED TO PROVIDE POLICY AS WELL AS THE NECESSARY SUPPLIES NEEDED AS OUTLINED IN THE POLICY. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • AN EXPOSED HANDWASHING SINK NEED TO BE INSTALLED IN WEST PREP AREA WERE HOT AND COLD FOOD IS HANDLED. PRIORITY FOUNDATION VIOLATION:7-38-030(C)
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • LABEL WITH A COMMON NAME DRY FOOD INGREDIENT IN STORAGE AREA(FLOUR,SUGAR,ETC),ALSO FOOD REMOVED FROM ORIGINAL CONTAINER MUST BE LABELED.
   • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
     • KNIVES ARE STORED AT GRIMED, GREASY WOOD KNIFE RACK. INSTRUCTED TO PROVIDED A CLEANBLE WITH A SMOOTH SURFACE KNIFE RACK.REMOVE /REPLACE WOOD KNIFE RACK. BETWEEN THE WALL AND THREE COMPARTMENT SINK,MUST PROVIDE KNIFE RACK
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE WALK-IN FREEZER,ALSO MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS. MUST USE WASHABLE CONTAINERS WITH LIDS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • GREASE INTERIOR AND EXTERIOR OF COOKING EQUIPMENT AND DEEP FRYERS. CLEAN AND MAINTAIN
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • LID IS NEEDED AT RECEPTACLES AT STAFF WASHROOM.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • EMPLOYEES PERSONAL CLOTHING (JEANS PANTS) STORED IN PREP AREA ON SHELVES BY THE FOOD.REMOVE. INSTRUCTED TO PROVIDE A SEPARATE AREA/LOCKER FOR EMPLOYEE PERSONAL ITEMS. NO EMPLOYEE PERSONAL ITEMS MUST BE STORED IN PREP AREA
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • NO FOOD HANDLER TRAINNING CERTIFICATE PROVIDED ON SITE.INSTRUCTED TO OBTAIN
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 10-8-2019,REPORT #2315526 #58)2-102.13 NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED MANAGER TO PROVIDE ALLERGEN TRAINING CERTIFICATE FOR EMPLOYEES WHO HAVE THE CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE. PRIORITY FOUNDATION VIOLATION: 7-42-090.
6. Canvass8 oct. 2019

   18 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO PROVIDE VERIFICATION OF POLICY FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • OBSERVED NO PROCEDURE AND CLEAN UP KIT FOR VOMIT AND DIARRHEA. INSTRUCTED TO PROVIDE POLICY AS WELL AS THE NECESSARY SUPPLIES NEEDED AS OUTLINED IN THE POLICY. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
   • 15. FOOD SEPARATED AND PROTECTED
     • OBSERVED PACKAGED BEEF STORED ABOVE NOODLES IN WALK IN COOLER. ALSO OBSERVED RAW SHRIMP STORED ABOVE TOFU IN FRONT PREP COOLER. INSTRUCTED TO ALWAYS STORE COOKED AND READY TO EAT FOODS ABOVE RAW ITEMS. FOOD MUST ALSO BE COVERED AND PROTECTED.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • NO METAL STEM THERMOMETER ON SITE. INSTRUCTED MANAGER TO HAVE A METAL STEM THERMOMETER ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • OBSERVED BULK CONTAINERS NOT PROPERLY LABELED. INSTRUCTED MANAGER TO LABEL ALL FOOD WITH CONTENTS NAME THAT IS OUTSIDE OF ITS ORIGINAL CONTAINER.
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED ABOUT A 1 INCH GAP AT THE BOTTOM OF THE EXIT REAR DOOR. INSTRUCTED TO SEAL GAP WITH RODENT PROOF STRIP TO PREVENT AN ENTRY WAY FOR PESTS.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED BULK STORAGE ON FLOOR IN WALK IN COOLER. INSTRUCTED TO ELEVATE 6 INCHES OFF THE FLOOR.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED GARBAGE BUCKET USED FOR FOOD STORAGE. INSTRUCTED TO USE A PROPERLY DESIGNED FOOD STORAGE CONTAINER.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED DIRTY KNIVES IN REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED IMPROPERLY DESIGNED WOODEN KNIFE RACK. MUST CONSTRUCT PROPER FOOD GRADE RACK.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED PREP COOLER CUTTING BOARD WITH DARK STAINS AND IN BAD REPAIR. INSTRUCTED TO REFINISH OR REPLACE DAMAGED CUTTING BOARD.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED DIRTY GASKETS IN FRONT PREP COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED GROCERY BAGS BEING USED FOR FOOD STORAGE IN WALK IN COOLER AND FREEZER UNIT. INSTRUCTED TO STORE FOOD ITEMS IN APPROVED FOOD GRADE CONTAINERS.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED HOSE FROM CEILING BEING USED FOR DRAINING WATER WASTE INTO HAND SINK. INSTRUCTED TO USE THE FLOOR DRAIN OR BUCKET TO COLLECT WATER.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED ACCUMULATED DUST ON DUCT VENT IN WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED MISSING CEILING TILE ABOVE 3 COMPARTMENT SINK. INSTRUCTED TO REPLACE AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED LARGE COOLER, MOPS AND STRAINER OUTSIDE AT BACK OF BUILDING. INSTRUCTED TO REMOVE ITEMS FROM OUTSIDE AREA.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED MANAGER TO PROVIDE ALLERGEN TRAINING CERTIFICATE FOR EMPLOYEES WHO HAVE THE CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE.
7. Canvass11 janv. 2018

   4 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • NOTED SOMME FOOD ITEMS STORED IN GROCERY BAGS. INSTRUCTED TO REMOVE AND STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • NOTED RUSTY SHELVES INSIDE SERVICE COOLER AT THE PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • NOTED STAINED CEILING TILES AT THE FRONT DINING AREA. INSTRUCTED TO CLEAN, REPAIR AND/OR REPLACE
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • NOTED EMPLOYEES BELONGING ON SHELVES AT THE REAR DRY STORAGE AREA. INSTRUCTED TO REMOVE AND PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
8. Canvass Re-Inspection4 avr. 2017

   1 infraction

   • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
     • MUST NOT STORE DIRTY CABBAGE PRESS IN THE REAR DRY STORAGE CLOSET. ALL EQUIPMENT AND UTENSILS MUST BE STORED CLEAN AFTER EACH USE.
9. Canvass21 mars 2017

   10 infractions

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
     • FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. COOKS LINE COOLER FOUND AT 50F WITH FOOD SUCH AS COOKED CHICKEN AT 49.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F. OR BELOW. CRITICAL VIOLATION 7-38-005(A).
   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 1/2 LB EACH COOKED CHICKEN AT 49.5F AND 50.7F SHRIMP AT 48.7F AND 50.3F, COOKED PORK AT 51.3F, ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE OF FOODS DISCARDED TO BE $100.00. CRITICAL VIOLATION 7-38-005(A).
   • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
     • INADEQUATE HAND WASHING FACILITIES AND NOT MAINTAINED. NO PAPER TOWELS AT THE COOKS LINE EXPOSED HAND SINK AND NO SOAP AT THE EMPLOYEE WASHROOM WASHBOWL. MANAGEMENT PROVIDED. CRITICAL VIOLATION 7-38-030.
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATION FROM #1687212 ON 5-20-16 NOT CORRECTED. #45-NO PROOF OF FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE. SERIOUS VIOLATION 7-42-090.
   • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
     • KNIVES MUST NOT BE STORED BETWEEN THE COOKS LINE COOLER AND STEAM TABLE. MUST PROVIDE PROPER KNIFE HOLDER.MUST NOT STORE DIRTY CABBAGE PRESS IN THE REAR DRY STORAGE CLOSET. ALL EQUIPMENT AND UTENSILS MUST BE STORED CLEAN AFTER EACH USE.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT. DIRTY METAL RACK SHELVING ABOVE THE TWO COMPARTMENT SINK DIRTY METAL SHELVING ABOVE THE COOKS LINE COOLER. MUST CLEAN ALL.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOORS IN THE FOLLOWING AREAS WITH DIRT, GREASE AND DEBRIS: UNDER WOK COOKS LINE AND COOKS LINE COOLER. UNDER REAR STORAGE ROOM SHELVING. UNDER ALL PREP SHELVING AND PREP AREA.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • MUST NOT USE CARDBOARD AS LINER FOR WALLS OR THE EXTERIOR WALK-IN COOLER. DIRTY WALL AT THE STEAM TABLE AND THE TWO COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • DIRTY LIGHT SHIELD AT ENTRANCE TO KITCHEN. MUST CLEAN.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
10. Canvass20 mai 2016

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE WALK IN COOLER. COOLER TEMP AT 38.0F. SHRIMP AT 51.4F, 3 LBS. COOKED CHICKEN AT 47.7F, 10 LBS. CHOPPED CHICKEN AT 53.3F, 4 LBS. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN TEMP OF 40F OR BELOW DURING STORAGE. CRITICAL VIOLATION 7-38-005(A). MANAGER DENATURED/DISCARDED THE SAID PRODUCTS WORTH $100.00, 17 LBS.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN UTENSILS, POTS,PANS, FOOD CONTAINERS, TRAYS MUST BE STORED UPSIDE DOWN/INVERTED, TO PREVENT DUST ACCUMULATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RE CAULK AROUND THE EXPOSED HAND SINK (CAULK WORN OUT) AND MAINTAIN. PROVIDE 2 MORE DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN IN DETAIL AND SANITIZE ALL WIRE RACK SHELVINGS INSIDE THE WALK IN COOLER AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
11. Canvass7 juill. 2015

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED MEAT PRODUCTS STORED DIRECTLY IN GROCERY BAGS IN THE WALK-IN COOLER AND FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY PROTECT MEAT DURING STORAGE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND GROCERY BAGS OF FOOD ON THE FLOOR IN THE WALK-IN COOLER. STOCK MUST BE ELEVATED AT LEAST 6 INCHES OFF THE FLOOR AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN THE FLOORS UNDER THE DRY FOOD STORAGE RACK IN THE REAR CLOSET TO REMOVE DRYWALL AND FOOD DEBRIS BUILDUP- MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • METAL STEMMED THERMOMETER WAS NOT PROPERLY CALIBRATED AT TIME OF INSPECTION. MUST REPLACE THERMOMETER OR PROPERLY CALIBRATE.
12. Canvass4 sept. 2014

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: SHRIMPS AT TEMP OF 49.7F; COOKED CHICKEN AT TEMP OF 46.5F; STORED INSIDE THE DISPLAY PREP COOLER.COOKED CUT BEEF AT TEMP OF 65F STORED ON TOP THE CRATES BY THE COOKING EQUIPMENT;EGG ROLLS AT TEMP OF 90F STORED ON TABLE BY THE DEEP FRYERS; A LARGE QUANTITY OF COOKED /FRIED CHICKEN STORED INSIDE THE WALK-IN COOLER AT TEMP OF 45.5F TO 46F.COOLER UNITS MAINTAINS TEMP OF 40F AND BELOW.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW,HOT FOOD 140F AND ABOVE.FOOD DISCARDED AND DENATURED.PONDS 25, VALUE$50. CRITICAL VIOLATION:7-38-005(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS PROVIDED AT STAFF WASHROOM,ALSO HAND DRYING DEVICE BROKEN.OBSERVED EMPLOYEE DRYING HANDS AT DIRTY,USED AND REUSED BATH TOWELS HANGING BY THE EXPOSED HAND SINK,EVEN THOUGH PAPER TOWELS WERE PROVIDED AT SAID SINK.BATH TOWEL REMOVED AND MANAGER BOUGHT A ROLL OF PAPER TOWEL FROM NEXT DOOR GROCERY STORE. CRITICAL VIOLATION:7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND CLEAN KNIVES STORED INSIDE A BROKEN WOOD RACK WITH A POROUS SURFACE UNABLE TO CLEAN,INSTRUCTED TO REMOVE AND REPLACE,WITH A KNIFE RACK WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL FOUND BROKEN BLUE PLASTIC SCOOP STORED INSIDE DRY FOOD,INSTRUCTED REPLACE SAID SCOOP .
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE AND SPIDER WEBS BUILD-UP INSIDE AND OUTSIDE OF ALL EQUIPMENTS,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE BUILD-UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT INSTRUCTED TO CLEAN AND MAINTAIN
13. Canvass Re-Inspection12 sept. 2013

    0 infraction

14. Canvass4 sept. 2013

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1235278 DATED ON 07/13/12 NOT CORRECTED-#33 OBSERVED ACCUMULATED FOOD DEBRIS ON ALL KITCHEN SHELVES, INTERIOR OF ALL COOLERS AND TABLE TOPS. MUST CLEAN AND MAINTAIN ALL EQUIPMENT, #34 OBSERVED FOOD AND DIRT BUILD UP ON PREP AREA FLOOR UNDER AND AROUND ALL COOKING EQUIPMENT AND UNDER SHELF RACKS AT DRY STORAGE ROOM. MUST CLEAN AND MAINTAIN FLOOR, #35 OBSERVED FOOD STAINS ON WALLS IN KITCHEN. MUST CLEAN WALLS IN KITCHEN. INSTRUCTED MANAGER TO CORRECTED ALL PREVIOUS MINOR VIOLATIONS BY DATE OF REINSPECTION (09/11/13). SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK CONTAINERS NOT LABELED IN PREP/STORAGE AREA (RICE, MSG, ETC.). INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED CEILING LIGHT COVER CRACKED ABOVE PREP TABLE (BY MICROWAVE). MUST REPLACE DAMAGED COVER.
15. Suspected Food Poisoning13 juill. 2012

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND EGG ROLLS AT 45.5 F AND ORANGE CHICKEN BETWEEN 47.8 F- 51.0 F INSIDE WALK IN COOLER, HOWEVER AMBIENT AIR TEMPERATURE OF WALK IN COOLER AT 40.6 F AT THIS TIME. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED FOOD DEBRIS ON ALL KITCHEN SHELVES, INTERIOR OF ALL COOLERS AND TABLE TOPS. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD AND DIRT BUILD UP ON PREP AREA FLOOR UNDER AND AROUND ALL COOKING AND COOLING EQUIPMENT AND UNDER ALL SHELF RACKS AT DRY STORAGE ROOM. MUST CLEAN AND MAINTAIN FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINS ON WALLS IN KITCHEN. MUST CLEAN WALLS IN KITCHEN.
16. Canvass Re-Inspection25 janv. 2012

    0 infraction

17. Canvass18 janv. 2012

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 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. PEST CONTROL LOGBOOK NOT MAINTAINED, PREMISES ONLY ABLE TO PROVIDE LATEST PEST CONTROL INVOICE FOR ESTABLISHMENT ON 08/01/09. INSTRUCTED MANAGER TO PROVIDE CURRENT PEST CONTROL INVOICES ON PREMISES- IF ESTABLISHMENT IS SERVICES MONTHLY THEN RECORDS MUST SHOW INVOICES FOR EVERY CONSECUTIVE MONTH.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED RUSTED SHELVES INSIDE WALK IN COOLER AND REACH IN PREP COOLERS. MUST PAINT OR REPLACE DAMAGED SHELVES.
    • 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. OBSEREVED STANDING WATER IN WASHROOM AROUND TOILET BOWL. MUST KEEP FLOOR DRY/CLEAN IN WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS ON WALLS IN PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.