CHO SUN OK RESTAURANT

4200 N LINCOLN AVE, CHICAGO, IL 60618 · Restaurant

22 inspections

1. Canvass10 mars 2025

   6 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED INTERIOR OF ICE MACHINE BIN AND INTERIOR GUARD WITH SOME DIRT, NOT CLEAN. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR IN BOTH WALK-IN COOLERS IN THE BASEMENT. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS AT LEAST SIX INCHES FROM FLOOR AND MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED RUSTY STROAGE SHELVES IN THE PRODUCE WALK-IN COOLER. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED ACCUMULATED DIRT UNDERNEATH 3-COMPARTMENT AND ONE COMPARTMENT SINK IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED FOOD HANDLER CERTIFICATES TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.
2. Plainte30 oct. 2024

   8 infractions

   • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
     • NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
   • 8. HANDS CLEAN & PROPERLY WASHED
     • NOTED EMPLOYEE WITHOUT WASHING HANDS OR WEARING GLOVES, COUGHED ON THE HANDS AND PROCEEDED TO PICK A PLATED PLATE WITH FOOD TO SERVE A CUSTOMER. EMPLOYEE STILL DID NOT WASH HANDS, WASH HANDS OR WEAR GLOVES STILL. DISCUSSED WITH MANAGEMENT THE NO BARE HAND CONTACT POLICY WITH READY TO EAT FOODS. MUST WEAR GLOVES, USE SPOONS, TONGS ETC. PRIORITY VIOLATION#7-38-010. CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • NOTED NO COLD RUNNING WATER AT THE EXPOSED HAND WASHING SINK OF THE BASEMENT FOOD PREP AREA. INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER AT ALL HAND WASHING SINK TO CONTROL AND REGULATE THE TEMPERATURE OF THE HOT RUNNING WATER. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-POTATOES 80.9F, KOREAN BEAN CAKE 78.4F, NOODLES 73.2F, KIMCHI 82.4F, POTATOE SALAD 49.5F, SHRIMP 44.6. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 17 LBS OF PRODUCTS WORTH $65.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • NOTED HEAVY CLUTTER THROUGHOUT THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • NOTED SEVERAL DEAD ROACHES ALONG WALL BASE OF THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN, SANITIZE FLOORS AND MAINTAIN.
3. Réinspection de la plainte6 mai 2024

   2 infractions

   • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
     • OBSERVED SINGLE SERVICE 1 GALLON MILK JUGS BEING REUSED TO HOLD AND FREEZE SOUP. 1 GALLON MILK JUGS CAN NOT BE PROPERLY WASHED RINSED AND SANITIZED AND ARE ONLY INTENDED FOR SINGLE USE.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED TOO MUCH CLUTTER IN BASEMENT. REMOVE ALL UNECESSARY ITEMS FROM BASEMENT AND STORE ALL REMAINING ITEMS AT LEAST 6 INCHES OFF UP OFF FLOOR AND AWAY FROM WALLS FOR PROPER CLEANING AND PEST CONTROL MONITORING AND TREATING.
4. Plainte15 avr. 2024

   8 infractions

   • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
     • OBSERVED APPROVED HAACP PLAN ON SITE FOR THE FERMENTATION OF KIMCHI. HAACP PLAN IS NOT BEING FOLLOWED. NO DAILY RECORDS ARE BEING KEPT FOR PH OR NA. MAINTAIN REQUIRED DAILY RECORDS. OBSERVED SUBMITTED AND APPROVED FLOOR PLAN OF BASEMENT INDICATES 2 LONG PREP TABLES. ONLY OBSERVED 1 SMALL 2FT BY 2 FT PREP TABLE NOT UNDER PROTECTIVE CEILING. MOVE PREP AREA BACK UNDER PROTECTIVE CEILING OR INSTALL ADDITIONAL PROTECTIVE CEILING. PRIORITY FOUNDATION VIOLATION 7-38-005
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED 4 LIVE COCKROACHES IN BASEMENT. PRIORITY FOUNDATION VIOLATION 7-38-020(a)
   • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
     • OBSERVED SINGLE SERVICE 1 GALLON MILK JUGS BEING REUSED TO HOLD AND FREEZE SOUP. 1 GALLON MILK JUGS CAN NOT BE PROPERLY WASHED RINSED AND SANITIZED AND ARE ONLY INTENDED FOR SINGLE USE.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED THE WASHING OF VEGETABLES IN LARGE TUBS IN BASEMENT. WATER IN BEING FILLED BY GARDEN HOSE AND THEN DISPOSED OF IN FLOOR DRAIN. FOOD PREPARATION SINK MUST BE INSTALLED TO WASH AND RINSE VEGETABLES INCLUDING CABBAGE, RAW SPROUTS, GREEN ONION ETC. UNDER POTABLE RUNNING WATER.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED AREA UNDER 3 COMPARTMENT, HAND SINK AND 1 COMPARTMENT SINKS NEEDS TO BE KEPT CLEAN AND DRY. OBSERVED FLOOR IN BASEMENT MUST BE KEPT CLEAN AND DRY.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED SLEEPING AREA IN DRY STORAGE ROOM. REMOVE ALL PERSONAL ITEMS FOR LIVING AND SLEEPING AND KEEP ALL PERSONAL ITEMS SEPARATE FROM FOOD AND FOOD RELATED ITEMS.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED TOO MUCH CLUTTER IN BASEMENT. REMOVE ALL UNECESSARY ITEMS FROM BASEMENT AND STORE ALL REMAINING ITEMS AT LEAST 6 INCHES OFF UP OFF FLOOR AND AWAY FROM WALLS FOR PROPER CLEANING AND PEST CONTROL MONITORING AND TREATING.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED ALL BROOMS AND MOPS NEED TO BE STORED IN A DESIGATED AREA AWAY FROM FOOD PREPARATION AND POSSIBLE COINTAMINAITON.
5. Short Form Complaint27 mars 2023

   1 infraction

   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-201.17 INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION INSIDE (2) WALK-IN COOLER IN THE BASEMENT.
6. Canvass17 janv. 2023

   5 infractions

   • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
     • OBSERVED NO COMPLETE HACCP PLAN OR VARIANCE PROVIDED FOR PRODUCTION OF KIMCHI. PREMISES MAKES KIMCHI ON PREMISES. INSTRUCTED MANAGER NOT TO PREPARE KIMCHI WITHOUT A HACCP APPROVAL AND OR VARIANCE FROM THE CITY OF CHICAGO PUBLIC HEALTH DEPARTMENT. (NOTED CUT NAPA CABBAGE SOAK IN BRINE MIXTURE AT ROOM TEMPERATURE FOR 8 HOURS). INSTRUCTED MANAGEMENT, NOT TO MAKE KIMCHI UNTIL HACCP PLAN IS APPROVED. MUST USE COMMERCIALLY MADE KIMCHI (FROM AN APPROVED PROCESSING PLANT). PRIORITY FOUNDATION 7-38-005.
   • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
     • OBSERVED NO APPROVED VARIANCE FROM CHICAGO DEPT OF PUBLIC HEALTH ON THE PREMISES FOR KIMCHI THAT ARE MADE ON THE PREMISES. INSTRUCTED MANAGEMENT TO OBTAIN AN APPROVED VARIANCE BEFORE PREPARING KIMCHI. PRIORITY FOUNDATION 7-38-005.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC).
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • ESTABLISHMENT HAS OPENING IN FRONT COOKING AREA. A PHYSICAL BARRIER IS NEEDED WHEN THE PREPARATION/COOKING AREA IS ADJACENT TO THE CUSTOMER DINING AREA AND IT IS LIKELY THAT CONTAMINATION WILL OCCUR.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION INSIDE (2) WALK-IN COOLER IN THE BASEMENT.
7. Canvass7 déc. 2021

   6 infractions

   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • OBSERVED NO CLEAN UP SUPPLIES ON THE PREMISES TO RESPOND TO A VOMIT OR DIARRHEAL EVENT. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • CLEAN THE INTERIOR OF THE 1 DOOR COOLER NEXT TO THE BASEMENT STAIRS, PREP TABLE NEXT TO THE STOVE IN THE 1ST FLOOR PREP AREA, 1 BURNER STOVES AND GAS LINES IN THE BASEMENT, AND CHEST FREEZERS IN THE BASEMENT AND NEXT TO WASHROOM.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • REPAIR THE LEAK AT THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK BEHIND THE BAR.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • CLEAN THE FLOOR UNDER THE STOVE IN THE 1ST FLOOR PREP AREA AND BEHIND THE CHEST FREEZERS NEXT TO THE WASHROOM.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • CLEAN THE GREASE FROM THE VENTILATION HOOD AND FANS IN THE BASEMENT PREP AREA.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • PREVIOUS CORE VIOLATION FROM REPORT #2453667 ON 10/21/20 NOT CORRECTED: 57 - OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE UPDATED FOOD HANDLER CERTIFICATES FOR CURRENT EMPLOYEES. PRIORITY FOUNDATION 7-42-090.
8. Canvass21 oct. 2020

   4 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED SLIGHT FOOD BUILD UP IN MEAT SLICER. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • OBSERVED SLIGHT FOOD BUILD UP ON CUTTING KNIVES STORED IN RACK. INSTRUCTED TO PROPERLY WASH, RINSE, SANITIZE AND AIR DRY BEFORE STORING.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE UPDATED FOOD HANDLER CERTIFICATES FOR CURRENT EMPLOYEES.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED ALLERGEN TRAINING IS INCOMPLETE. MUST PROVIDE ALLERGEN TRAINING FOR EMPLOYEES WHO OBTAIN THE CITY OF CHICAGO FOOD MANAGER CERTIFICATE.
9. Canvass Re-Inspection5 nov. 2019

   0 infraction

10. Canvass28 oct. 2019

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED BLACK DIRT/SLIME BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, ICE USED FOOR HUMAN CONSUMPTION. MUST CLEAN INTERIOR OF ICE MACHNE AND MAINTAIN. ALL ICE INSIDE ICE MACHINE DISCARED. PRIORITY FOUNDATION 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED REFRIGERATED TCS FOODS WITHOUT SELL BY DATE ON LABEL. INSTRUCTED MANAGER REFRIGERATED, READY-TO-EAT, TCS FOOD, PREPARED ON SITE AND HELD GREATER THAN 24 HOURS MUST HAVE SELL BY DATE ON LABELS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
11. Plainte18 oct. 2018

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-201.11 OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE AN EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATIONS ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO CLEAN UP SCHEDULE ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP SCHEDULE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5.-202.12 OBSERVED NO HANDSINK ACCESSIBLE AT REAR HOT LINE AREA.INSTRUCTED MANAGEMENT TO INSTALL A HANDSINK IN THIS AREA. CORE
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED NO ALLERGEN CERTIFICATION ON SITE.INSTRUCTED MANAGEMENT TO GET ALLERGEN CERTIFIED. CORE
12. Canvass24 mai 2018

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO ELEVATE MOP IN BETWEEN USE FOR SANITARY PURPOSES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN THE REFRIGERATOR GASKETS AROUND EVERY REFRIGERATOR DOOR ON THE 1ST FLOOR TO REMOVE FOOD DEBRIS ACCUMULATION AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE DEBRIS BUILDUP ON THE WALL BEHIND THE COOKING EQUIPMENT AND ON THE EXTERIOR HOOD VENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE INTERIOR OF THE 1-DOOR REACH-IN FREEZER ON THE FIRST FLOOR IS SOILED WITH FOOD DEBRIS BUILDUP AND MUST BE DETAIL CLEANED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED DUST ACCUMULATION ON TOP OF THE LIGHT FIXTURE ABOVE THE DISHWASHING AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
13. Plainte4 avr. 2017

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LARGE PLASTIC CONTAINERS AT BASEMENT NOT LABELED (SUGAR, FLOUR). INSTRUCTED MANAGER TO LABEL CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE ALSO SAME ICE MACHINE UPPER PANEL DOOR LOOSE. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ICE MACHINE AND TIGHTEN UPPER PANEL DOOR AT SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CEILING LIGHT BULB END CAPS MISSING (X4) ABOVE BASEMENT PREP TABLE. MUST PROVIDE END CAPS FOR CEILING LIGHT BULBS END COVERS.
14. Plainte12 juill. 2016

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROVIDE SCOOPERS WITH HANDLES AT ALL TIMES FOR ALL LARGE BULK CONTAINERS HOLDING RICE, SUGAR AND FLOUR IN THE BASEMENT AREA AT THE BOTTOM OF THE STAIRS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REPAINT EXTERIOR TOP PORTION OF FREEZER IN THE BASEMENT WITH LARGE RUSTY MARKS. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR WALL AT THE BOTTOM OF THE STAIRCASE LEADING TO THE BASEMENT ON THE RIGHT HAND SIDE TO SEAL UP HOLES AND OPENINGS AT THE CORNER. ALSO REPAIR THE WALL EDGES AROUND THE ORDERING OPENING BETWEEN THE FRONT SERVICE COUNTER AND THE KITCHEN. ALSO MUST DETAIL CLEAN ALL PIPES AND FANS IN THE REAR KITCHEN PREP AREA TO REMOVE ACCUMULATED DUST AND GRIME FROM THE CEILING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE AN ADDITIONAL SINK STOPPER FOR THE FRONT 3-COMP SINK BY THE CASH REGISTER AREA.AT THIS TIME ONLY FOUND 2 WORKING SINK STOPPERS.MUST ALWAYS HAVE 3 WORKING SINK STOPPERS FOR ALL 3-COMP SINKS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SLOW DRAINING KITCHEN HAND SINK BY THE 3-COMP SINK.
15. Canvass9 mai 2016

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST DATE AND LABEL ALL PREPARED FOOD PRODUCTS IN THE WALK-IN COOLER AT ALL TIMES.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROVIDE SCOOPERS WITH HANDLES AT ALL TIMES FOR ALL LARGE BULK CONTAINERS HOLDING RICE, SUGAR AND FLOUR IN THE BASEMENT AREA AT THE BOTTOM OF THE STAIRS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF THE EXHAUST HOOD CANOPY ON THE 1ST FLOOR TO REMOVE ENCRUSTED GRIME. ALSO DETAIL CLEAN AND SANITIZE THE EXTERIOR OF THE LARGE BLENDER LOCATED ACROSS FROM THE 3-COMP SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR WALL COVING UNDER THE PIPE AT THE HAND SINK BY THE REAR 3-COMP SINK AREA.COVING IS FALLING APART. MUST REPAIR TO BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE AN ADDITIONAL SINK STOPPER FOR THE FRONT 3-COMP SINK BY THE CASH REGISTER AREA.AT THIS TIME ONLY FOUND 2 WORKING SINK STOPPERS.MUST ALWAYS HAVE 3 WORKING SINK STOPPERS FOR ALL 3-COMP SINKS.
16. Canvass7 oct. 2015

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK CONTAINERS (ADJACENT TO STAIRS) NOT LABELED IN BASEMENT. INSTRUCTED MANAGER TO LABEL BULK CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 2-DOOR PRODUCE PREP REACH IN COOLER AND 2-DOOR STAND UP PREP REACH IN COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ICE MACHINE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
17. Plainte9 sept. 2014

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RESEAL RUSTY STORAGE SHELVES FIRST PREP COOLER, AND RESTRICT USING CARRY OUT OR GARBAGE BAGS FOR FOOD STORAGE, MUST INVEST IN FOOD GRADE BAGS OR CONTAINERS,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN AND BASEMENT AREAS,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN/REPAINT WALLS FIRST FLOOR AND BASEMENT AREAS, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKING FAUCET AT 1 COMPARTMENT SINK FIRST FLOOR PREP AREA, AND LEAK UNDER HAND SINK IN BASEMENT AREA,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES AND CLUTTER STORED IN BASEMENT AREA, ALL STOCK MUST BE KEPT ELEVATED 6" OFF THE FLOOR AND AWAY FROM WALL,
18. Canvass3 juin 2014

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN SINGLE SERVE ARTICLES MUST BE PROPERLY STORED, MUST INVERT DURING STORAGE,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE FOLLOWING SERVICES, INTERIOR OF FREEZER BOTTOM PANEL FIRST FLOOR PREP AREA, HOOD AREA ABOVE COOKING EQUIPMENT, TOPS AND SIDE OF COOKING EQUIPMENT, AND INTERIOR PANEL OF ICE MACHINE,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN LIGHT SHIELDS IN BASEMENT AREA,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK,
19. Canvass3 mai 2013

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE INTERIOR PANEL OF THE ICE MACHINE,INTERIOR PART OF THE GRILL, ALL THE LIDS/DOOR OF THE CHEST FREEZER IN THE BASEMENT AND THE KNIFE RACK AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE WALLS INSIDE THE WASHROOM AND SCRAPE PEELING PAINT ON THE WALLS. VENT INSIDE THE WASHROOM WITH DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN. WALLS BESIDE THE HOOD AND PIPE AND TUBINGS CONNECTED TO THE HOOD WITH HEAVY GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN. ALL THE FILTER ON THE HOOD ABOVE THE EACH DINING TABLE WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • MUST PROVIDE REGULAR SCOOP FOR THE ICE. FOUND A SMALL METAL CONTAINER BEING USE AS AN ICE SCOOP IN THE KITCHEN.
20. Canvass7 mars 2012

    9 infractions

    • 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. PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED; MUST LABEL AND MAINTAINE.
    • 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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED.
    • 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. MUST SEAL STORAGE SHELVES IN KITCHEN AND STORAGE ROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; MUST CLEAN-SANITIZE, COOLERS, CHEST FREEZER IN KITCHEN AND BASEMENT, SLICER, COOKING EQUIPMENT AND ALL STORAGE SHELVES AND CABINETS.
    • 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. MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN AND BASEMENT.
    • 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. MUST CLEAN AND REPAINT WALLS IN KITCHEN AND EMPLOYEE'S WASHROOM AND CLEAN HOOD/FILTERS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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 FOR COOLERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED CLEANING TOWELS MUST BE PROPERLY STORED.
21. Réinspection de la plainte16 févr. 2010

    0 infraction

22. Plainte11 févr. 2010

    10 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • 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 EMPLOYEE IMPROPERLY WASHING MULTI-USE UTENSIL. INADEQUATE SANITIZING CONCENTRATION. IINSTRUCTED TO PROPERLY WASH, RINSE AND SANITIZE (100PPM CHLORINE). CRITICAL CITATION ISSUED (7-38-030)
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. FOUND OVER 10 LIVE ROACHES INSIDE FRAME OF DOOR (FOOD PREP AREA) AND DINING AREA/COAT CLOSET. ALSO, FOUND OVER 50 RAT AND MICE DROPPINGS THROUGHOUT PREP AREA (FRONT/REAR), STORAGE AND DINING . INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. CRITICAL CITATION ISSUED (7-38-020)
    • 25. TOXIC ITEMS PROPERLY STORED, LABELED AND USED
      • Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. FOUND BORIC ACID POWDER THROUGHOUT PREMISES (KITCHEN, DINING AND FRONT PREP AREA ) INSTRUCTED TO REMOVE, MOP AND SANITIZE. SERIOUS CITATION ISSUED ( 7-38-030,005(A)
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • 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. OBSERVED CUSTOMER GOING THROUGH THE KITCHEN PREP AND DISH WASHING AREA TO USE EMPLOYEES WASHROOM. INSTRUCTED TO DISCONTINUE/REMOVE RESTROOM SIGN. NO CUSTOMER ALLOWED IN THE FOOD PREP AREA. SERIOUS CITATION ISSUED (7-38-030)
    • 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. OBSERVED DUST, GREASE, FOOD DEBRIS THROUGHOUT KITCHEN (PREP TABLE, COOKING EQUIPMENT, COOLERS, FREEZERS, SHELVES, AND HOOD/VENT).
    • 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. NOTED FOOD DEBRIS,DIRT, GREASE BUILD-UP ON FLOORS THROUGHOUT, ALONG THE WALLS AND IN ALL CORNERS, UNDERNEATH SHELVES, EQUIPMENT AND DINING AREA.
    • 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. INSTRUCTED MANAGER TO CLEAN WALLS THROUGHOUT WITH FOOD SPILLAGE (KITCHEN, DISHWASHING AREA AND DINING AREA, PIPES, FIXTURES, LIGHT SHIELDS COVER AND WALL VENTS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO REPLACE MISSING END CAPS AT ALL LIGHT SHIELDS ABOVE FOOD PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES AND CLUTTER STORED IN BASEMENT AND IN REAR STORAGE ROOM (BY WASHROOM). ALL STOCKS MUST BE KEPT ELEVATED 6" OFF THE FLOOR.