GOHYANG FOOD CORPORATION
5731 N LINCOLN AVE, CHICAGO, IL 60659 · Grocery Store
17 inspections
- Canvass
0 infraction
- Canvass Re-Inspection
18 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- NO PERSON OR EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION THAT ALL FOOD EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT ANY DISEASE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012 (A) NO CITATION
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- MUST PROPERLY MARKED ALL HAND WASHING SINKS
- 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
- OBSERVED THAT MEAT SLICING EQUIPMENT NOT CURRENTLY IN USE BUT NOT CLEAN PROPERLY.MUST CLEAN AND MAINTAIN CLEAN AFTER EACH USE.
- 23. PROPER DATE MARKING AND DISPOSITION
- OBSERVED NO PROPER DATE MARKING ON TCS FOODS STORED INSIDE OF COOLERS FOR MORE THAN 24 HOURS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)7-38-005
- 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
- OBSERVED PRODUCTION OF NON FERMENTED FRESH SERVED PRODUCT NAMED KIM CHI SALAD .MUST CONTACT CDPH FOR HACCP REQUIREMENTS
- 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
- OBSERVED THAT FACILITY MAKES OWN KIM CHI PRODUCT AND PACKED IT WITHOUT HACCP OR VARIANCE ISSUED BY DEPARTMENT.MUST PROVIDE HACCP AND VARIANCE APPROVAL .PRIORITY FOUNDATION VIOLATION.7-38.005.NO CITATION ISSUED.ON HAND 10-1 GALLONS CONTAINERS AND 8 -1/2 GALLONS CONTAINERS VALUED $ 85.00 .PRODUCT VOLUNTARILY DISCARDED.
- 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
- OBSERVED NO VARIANCE ISSUED BY REGULATORY AUTHORITY FOR SPECIAL PROCESS .MUST CONTACT CDPH FOR INSTRUCTION HOW TO RECEIVE VARIANCE.PRIORITY FOUNDATION VIOLATION.7-38-005. NO CITATION ISSUED
- 36. THERMOMETERS PROVIDED & ACCURATE
- OBSERVED THAT FACILITY HAVE PROPER FOOD THERMOMETER BUT NOT WORKING. MUST PROVIDE PROPER TEMPERATURE MEASURING DEVICE WITH PROBE.PRIORITY FOUNDATION VIOLATION.7-38-005.NO CITATION ISSUED
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND/OR PREPARED BY DATE INCLUDING BULK FOOD CONTAINERS.
- 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
- MUST STORE ALL FOOD IN FREEZER 6 INCHES ABOVE FLOOR
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- MUST REPAIR BROKEN DOOR GASKET ON WALK IN FREEZER DOORS
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- OBSERVED SIGNIFICANT ACCUMULATION OF DUST AND GREASE ON HOOD VENTILATION FILTERS. MUST CLEAN AND MAINTAIN CLEAN
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- EXTERIOR OF THE GREASE TRAP AND SURROUNDING AREA AT THE TWO COMPARTMENT SINK WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
- 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
- MUST PROVIDE TRASH CONTAINER WITH COVER FOR UNISEX BATHROOM.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED THAT FLOORS IN 2 COMPARTMENT SINK ROOM , PACKING ROOM, MEET CUTTING AREA AND HALL TO BATHROOM ARE SEVERALLY DAMAGED AND NOT SMOOTH EASY CLEANABLE.MUST REPAIR AND MAINTAIN CLEAN
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- MISSING LIGHT SHIELDS THROUGHOUT THE REAR PRODUCE PREP AND DRY FOOD STORAGE AREA. MUST REPLACE.
- 58. ALLERGEN TRAINING AS REQUIRED
- NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass
20 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- NO PERSON OR EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION THAT ALL FOOD EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT ANY DISEASE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012 (A) NO CITATION
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- MUST PROPERLY MARKED ALL HAND WASHING SINKS
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- OBSERVED THAT HAND WASHING SINK IN BATHROOM AND KITCHEN DO NOT PROVIDE WATER TEMPERATURE OF 100 F THROUGH MIXING VALVE OR COMBINATION FAUCET. TEMPERATURE OF EATER OBSERVED TO BE 140 F WITH HOT FAUCET AND 62 WITH COLD FAUCET. MUST INSTALLED COMBINATION FAUCET OR CONTROL VALVE THAT WILL PROVIDE TEMPERATURE OF WATER IN RANGE 100-120 F.PRIORITY FOUNDATION VIOLATION .7-38-030(c) CITATION ISSUED.
- 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
- OBSERVED THAT MEAT SLICING EQUIPMENT NOT CURRENTLY IN USE BUT NOT CLEAN PROPERLY.MUST CLEAN AND MAINTAIN CLEAN AFTER EACH USE.
- 23. PROPER DATE MARKING AND DISPOSITION
- OBSERVED NO PROPER DATE MARKING ON TCS FOODS STORED INSIDE OF COOLERS FOR MORE THAN 24 HOURS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)7-38-005
- 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
- OBSERVED PRODUCTION OF NON FERMENTED FRESH SERVED PRODUCT NAMED KIM CHI SALAD .MUST CONTACT CDPH FOR HACCP REQUIREMENTS
- 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
- OBSERVED THAT FACILITY MAKES OWN KIM CHI PRODUCT AND PACKED IT WITHOUT HACCP OR VARIANCE ISSUED BY DEPARTMENT.MUST PROVIDE HACCP AND VARIANCE APPROVAL .PRIORITY FOUNDATION VIOLATION.7-38.005.NO CITATION ISSUED.ON HAND 10-1 GALLONS CONTAINERS AND 15 -1/2 GALLONS CONTAINERS VALUED $ 125.00 .PRODUCT VOLUNTARILY DISCARDED.
- 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
- OBSERVED NO VARIANCE ISSUED BY REGULATORY AUTHORITY FOR SPECIAL PROCESS .MUST CONTACT CDPH FOR INSTRUCTION HOW TO RECEIVE VARIANCE.PRIORITY FOUNDATION VIOLATION.7-38-005. NO CITATION ISSUED
- 36. THERMOMETERS PROVIDED & ACCURATE
- OBSERVED THAT FACILITY HAVE PROPER FOOD THERMOMETER BUT NOT WORKING. MUST PROVIDE PROPER TEMPERATURE MEASURING DEVICE WITH PROBE.PRIORITY FOUNDATION VIOLATION.7-38-005.NO CITATION ISSUED
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND/OR PREPARED BY DATE INCLUDING BULK FOOD CONTAINERS.
- 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
- MUST STORE ALL FOOD IN FREEZER 6 INCHES ABOVE FLOOR
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- MUST REPAIR BROKEN DOOR GASKET ON WALK IN FREEZER DOORS
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- OBSERVED SIGNIFICANT ACCUMULATION OF DUST AND GREASE ON HOOD VENTILATION FILTERS. MUST CLEAN AND MAINTAIN CLEAN
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- EXTERIOR OF THE GREASE TRAP AND SURROUNDING AREA AT THE TWO COMPARTMENT SINK WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
- 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
- OBSERVED THAT HAND WASHING SINK IN BATHROOM IS LEAKING.MUST REPAIR AND MAINTAIN
- 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
- MUST PROVIDE TRASH CONTAINER WITH COVER FOR UNISEX BATHROOM.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED THAT FLOORS IN 2 COMPARTMENT SINK ROOM , PACKING ROOM, MEET CUTTING AREA AND HALL TO BATHROOM ARE SEVERALLY DAMAGED AND NOT SMOOTH EASY CLEANABLE.MUST REPAIR AND MAINTAIN CLEAN
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- MISSING LIGHT SHIELDS THROUGHOUT THE REAR PRODUCE PREP AND DRY FOOD STORAGE AREA. MUST REPLACE.
- 58. ALLERGEN TRAINING AS REQUIRED
- NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass Re-Inspection
2 infractions
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- WALL REAR PREP EXPOSED HAND SINK IN POOR REPAIR WITH PEELING PAINT AND CHIPPING PLASTER. MUST REPAIR TO BE SMOOTH AND CLEANABLE
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- MISSING LIGHT SHIELDS THROUGHOUT THE REAR PRODUCE PREP AND DRY FOOD STORAGE AREA. MUST REPLACE.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Canvass
9 infractions
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- HOT HOLDING DISPLAY CASE FOUND WITH AN AMBIENT TEMPERATURE OF 89.6F WITH FOOD SUCH AS FISH AT 87.8F. MANAGEMENT INCREASED THE TEMPERATURE OF THE CASE DURING INSPECTION TO REACH A TEMPERATURE ABOVE 150F. CRITICAL VIOLATION 7-38-005(A).
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS BEING HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED HOT HOLDING DISPLAY CASE. CHICKEN WINGS AT 95.4F, FISH AT 110.5, FISH AT 87.8F, FISH AT 93.2F, VEGETABLE PANCAKES AT 85.3F. ALL 30 LBS OF FOODS DISCARDED. ESTIMATED VALUE TO BE $120.00. CRITICAL VIOLATION 7-38-005(A).
- 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
- PREVIOUS MINOR VIOLATIONS FROM #2028793 ON 4-24-17 NOT CORRECTED. #32-NOTED PREMISES USING MILK CRATES FOR ELEVATION AT THE DISPLAY AREA. INSTRUCTED TO PROVIDE APPROPRIATE SHELVING FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST.#34- INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE UNDERNEATH THE 2 COMPARTMENT SINK AT THE REAR PACKAGING AREA. #35- NOTED STAINED CEILING TILES AT THE REAR REPACKAGING ROOM AND FRONT DISPLAY AREA. INSTRUCTED TO REPLACE. SERIOUS VIOLATION 7-42-090.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- ALL PREPARED READY TO EAT FOODS IN THE WALK-IN COOLER MUST BE LABELED AND DATED. ALL PRE-PACKAGED FOODS ON DISPLAY FOR SALE MUST BE PROPERLY LABELED WITH BUSINESS NAME AND ADDRESS AND LIST OF INGREDIENTS. ALL BULK FOOD CONTAINERS NOT IN THE ORIGINAL CONTAINER MUST BE LABELED.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MUST NOT USE PAPER OR PAPER TOWELS AS LINER FOR SHELVING THROUGHOUT.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- EXTERIOR OF THE GREASE TRAP AND SURROUNDING AREA AT THE TWO COMPARTMENT SINK WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOOR TILES DAMAGED AND IN POOR REPAIR AT THE ENTRANCE TO THE WALK-IN COOLER. MUST REPLACE TO BE SMOOTH AND CLEANABLE. FLOORS UNDER THE REAR DRY FOOD STORAGE SHELVING WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT BOTH PREP AREAS.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- WATER DAMAGED CEILING TILES ABOVE THE THREE COMPARTMENT SINK. MUST REPLACE. WALLS AT THE GAS STOVE AND FLAT GRILL WITH EXCESSIVE GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN. WALLS AT THE THREE COMPARTMENT SINK AND REAR PREP EXPOSED HAND SINK IN POOR REPAIR WITH PEELING PAINT AND CHIPPING PLASTER. MUST REPAIR TO BE SMOOTH AND CLEANABLE.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- MISSING LIGHT SHIELDS THROUGHOUT THE REAR PRODUCE PREP AND DRY FOOD STORAGE AREA. MUST REPLACE.
- 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
- Canvass
5 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE THE WALK IN COOLER AND HOT HOLD UNIT AT THE DISPLAY AREA TO BE IMPROPER:-VEGETABLE/NOODLE 44.6F, EGGS 44.7F, KIMCHI 44.1F, SEAWEED SALAD 44.6F, SOUPS(PUMPKIN 44.6F, RED BEAN 44.6F, VEGETABLE 44.5F), PANCAKES (SEAFOOD 87.6F,FISH 75.1F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $90.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- NOTED TORN RUBBER GASKET AT THE WALK IN COOLER AND CONDENSATION UNIT IN DISREPAIR. INSTRUCTED TO REPAIR THE CONDENSATION UNIT AND RUBBER GASKET AND/OR REPLACE THE RUBBER GASKET AT DOOR....NOTED RUSTY SHELVES AT 2 DOOR REFRIGERATION BY THE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.....NOTED PREMISES USING MILK CRATES FOR ELEVATION AT THE DISPLAY AREA. INSTRUCTED TO PROVIDE APPROPRIATE SHELVING FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE ESPECIALLY UNDERNEATH THE 2 COMPARTMENT SINK AT THE REAR PACKAGING AREA.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- NOTED STAINED CEILING TILES AT THE REAR REPACKAGING ROOM AND FRONT DISPLAY AREA. INSTRUCTED TO CLEAN,REPAINT OR REPLACE.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- NOTED WATER LEAKING FROM THE BOTTOM PIPPING OF THE 2 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass
5 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- OBSERVED GASKET OF WALK IN FREEZER IN POOR REPAIR AND DOOR UNABLE TO LATCH CAUSING A BUILDUP OF FROZEN CONDENSATE. MUST REPAIR GASKET AND DOOR AND REMOVE ALL FROZEN CONDENSATE. MAINTAIN WALK IN FREEZER.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- OBSERVED FLOOR NEAR 2 COMPARTMENT SINK IN REAR NEAR MOP SINK UNCLEAN AND IN POOR REPAIR AROUND GREASE TRAP. MUST REPAIR FLOOR AND RESTORE SURFACE TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- OBSERVED WALLS IN ROOM WITH 2 COMPARTMENT SINK AND MOP SINK UNCLEAN. MUST CLEAN WALLS AND MAINTAIN. OBSERVED CEILING ABOVE EXHAUST FAN IN KITHCEN UNCLEANWITH HEAVY GREASE ACCUMULATION. CLEAN AND MAINTAIN.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- OBSERVED LIGHT SHEILDS MISSING IN ROOM WITH 2 COMPARTMENT SINK AND WALK IN COOLER. INSTALL AND MAINTAIN LIGHT SHEILDS.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- 3 SINK STOPPERS NEEDED FOR 3 COMPARTMETN SINK IN ORDER TO PROPERLY WASH, RINSE, AND SANITIZE DISHES AND UTENSILS.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
4 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Rear prep area storage shelving had peeling paint, shall be repaired/sealed.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Non food contact surfaces of cooking equipment not clean, need detailed cleaning(crevices), cooler shelving, storage shelving not clean, need cleaning(detailed).
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Floors in rear walk in cooler area under shelving/racks not clean, need cleaning(corners), floors in kitchen prep area under 3 compartment sink, prep table not clean, need detailed cleaning(corners).
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Wall by exposed hand sink in rear prep area had peeling paint, shall be repaired/sealed.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
6 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Found some 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
- Non food contact surfaces of walk in cooler shelving/racks not clean, need cleaning(detailed).
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Floors under heavy equipment, cooking equipment in prep area not clean, need detailed cleaning(corners), floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners). Floors in rear storage area, front storage area not clean, need detailed cleaning.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Damaged/stained ceiling tiles in kitchen prep area, shall be repaired/replaced. Ceiling tiles, wall in prep area not clean, need detailed cleaning. Wall by 3 compartment sink had peeling paint, shall be repaired/sealed.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- Missing light shields in rear prep area, and rear storage area, shall be provided.
- 45. FOOD HANDLER REQUIREMENTS MET
- Must provide food handlers list for next routine inspection.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass
5 infractions
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- FOUND A LARGE RED PLASTIC COLLANDER SITTING ON TOP OF THE MOP SINK. MUST PROPERLY STORE MULTI-USE UTENSILS AT ALL TIMES.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MUST REMOVE ALL CARD BOARD FROM ALL SHELVING RACKS AND LOWER SHELF OF PREP TABLES. ALSO MUST DO SAME AT ALL SHELVING RACKS INSIDE THE WALK-IN COOLER FOR SURFACES TO BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST DETAIL CLEAN SANITIZE AND REMOVE PEELING PAINT FROM THE INSIDE BOTTOM SHELF OF THE 3DR TOFU COOLER. ALSO CLEAN AND SANITIZE INTERIOR BOTTOM SHELF OF THE FROZEN 3DR FREEZER NEXT TO THE COLD BEVERAGE 1DR COOLER TO REMOVE FOOD DEBRI.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- MUST DETAIL CLEAN AND SANITIZE EXHAUST FAN AT THE WALL ABOVE THE PREP TABLE IN THE KITCHEN TO REMOVE EXCESSIVE GREASE ACCUMULATION AND GRIME. MUST DO SAME AT WALL AROUND SAID FAN.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- MUST PROVIDE CHEMICAL TESTING STRIPS FOR THE 3-COMP SINK AT ALL TIMES.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- Canvass
5 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- SUSHI ROLLS NOT LABELED INSIDE REACH IN COOLER. INSTRUCTED MANAGER TO LABEL SUSHI (ALL INGREDIENTS AND NAME ADDRESS OF STORE).
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- OBSERVED ICE BUILD UP INSIDE WALK IN FREEZER AROUND DOOR. MUST REMOVE ALL EXCESSIVE ICE BUILD UP IN WALK IN FREEZER.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- OBSERVED DUST BUILD UP ON WALK IN COOLER FAN COVER. MUST CLEAN AND MAINTAIN FAN COVER.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- OBSERVED STANDING WATER ON WASHROOM FLOOR. MUST KEEP FLOOR DRY AND CLEAN THROUGHOUT.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- OBSERVED FOOD/DIRT BUILD UP ON WALL BEHIND 3-COMPARTMENT SINK. MUST DETAIL CLEAN WALL/REPAINT WALL AND MAINTAIN.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass
4 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED FISH STORED ON TOP THE PREP TABLE AT TEMP OF 90.8F, COOKED CHICKEN AT TEMP OF 81.4F, BOTH PRODUCTS WERE STORED ON TOP PREP TABLE IN THE KITCHEN.ALSO COOKED CHICKEN WAS FOUND STORED AT HOT HOLDING UNIT AT TEMP OF 110.6F TO 116.8F,UNIT MAINTAIN AIR TEMP OF 145F, FOOD DISCARDED AND DENATURED.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED AT PRESENT TIME.POUNDS 5, VALUE 35. CRITICAL VIOLATION:7-38-005(A)
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- FOUND COOKING SPATULA STORED BETWEEN THE WATER PIPE AND WALL BY THE PREP TABLE,INSTRUCTED TO PROVIDE A CLEAN CONTAINER TO STORE UTENSILS. NEWS PAPER USED TO COVER SHELVES ALSO DIRTY ALUMINUM FOIL IS USED TO COVER WALL BEHIND THE COOKING EQUIPMENT, INSTRUCTED TO REMOVE SAID ITEMS,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- HOOD ABOVE THE COOKING EQUIPMENT HAS A BUILD-UP OF GREASE,INSTRUCTED TO CLEAN AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK TOO NARROW FOR THE DISCHARGE WATER PIPES,INSTRUCTED TO PROVIDE A LARGER FLOOR DRAIN, SO THE WATER WILL DRAIN TO A SEWAGE DRAIN, NOT ON FLOOR.ALSO WASTE LINE CONNECTION FROM THE WALK-IN COOLER MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass
6 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- FOUND POTENTIALLY HAZARDOUS FOODS ON THE TOP OF THE FRONT COUNTER AT IMPROPER TEMPERATURE. SUSHI AT 69.9F -70.1F, KIM BOB AT 74.1F -76.5F, AND CHICKHEN WINGS AT 66.1F-68.3F. INSTRUCTED MANAGER THAT ALL COLDS FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW AND MUST BE STORED INSIDE THE COLD HOLDING UNIT OR DISPLAY COOLER. HOT FOODS MUST MAINTAIN A TEMPERATURE OF 140F OR HIGHER AND MUST BE STORED IN A HOT HOLDING UNIT. MANAGER DISCARDED THE SAID PRODUCT WORTH $79.50 AND TOTAL 17 LBS. CITATION ISSUED CRITICAL 7-38-005A
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- MUST PROVIDE LABEL/NAME OF THE PRODUCT ON ALL BULK CONTAINERS UNDER THE PREP TABLE IN THE PREP AREA, AND ALL FOOD CONTAINERS THAT IS NOT HTE ORIGINAL CONTAINERS INSIDE THE WALK IN COOLER.(NOTED CONTAINER HAS A DATE BUT NO NAME OF THE PRODUCT).
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- ANY CLEAN SINGLE MULTI USE UTENSILS,POTS AND PANS MUST BE STORED UPSIDE DOWN/INVERTED .
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST CLEAN IN DETAIL AND SANITIZE INTERIOR OF THE MICROWAVE, EXTERIOR PART OF ALL COOKING EQUIPMENT, THE BOTTOM SHELVE OF THE 2 GAS BURNER AND INTERIOR BOTTOM SHELVE OF THE 3 DOOR REACH IN FREEZER AND PREP TABLES AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- FAN GUARD INSIDE THE WALK IN COOLER WITH HEAVY DUST BUILD UP. MUST CLEAN AND MAINTAIN. STAINED CEILING TILES IN THE PREP AREA ABOVE THE 3 COMPARTMENT SINK, ABOVE THE 3 DOOR FREEZER AND IN THE REAR PREP AREA. MUST REPLACE CEILING TILES. WALLS BEHIND THE 3 COMPARTMENT SINK DAMAGED. MUST REPAIR, MAKE IT SMOOTH EASILY CLEANABLE.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- MUST PROVIDE MISSING THERMOMTER INSIDE THE WALK IN COLER NAD MUST BE VISIBLE. MUST REPLACE BROKEN THERMOMETER IN THE HOT HOLDING UNIT.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass
9 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Found potentially hazardous foods on top of the front counter not meeting proper temp such as fried chicken At 71.9F, sushi at 76,8F, Korean noodles at 65.6F, rice cake at 66.9F, total lbs at 17 lbs, total amount at $80.00.Instructed manager that all hot foods must be stored in hot holding unit and all cold foods must be stored in cold holding unit not on top of the front counter in room temperature. Manager discarded the said products. Citation issued critical.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Must provide label/name of the product on all food container that is not the original container inside the walk in cooler and all bulk containers under the prep table with sugar, flour, salt etc. Also all packaged foods for sale in a plastic containers must have a company's name, tel no., ingredients and name of the product.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- All clean utensils, pot and pans must be stored upside down/inverted to prevent dust accumulation.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- MISSING ONE DRAIN STOPPER FOR THE 3 COMPT SINK AND TWO DRAIN STOPPER FOR THE 2 COMPT SINK. MUST PROVIDE AND MAINTAIN.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- RUSTED BOTTOM SHELVE OF THE 3 DOOR REACH IN COOLER. MUST REMOVE RUST AND MAINTAIN. MUST DEFROST THE CHEST FREEZER AND MAINTAIN.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST CLEAN IN DETAIL THE INTERIOR BOTTOM OF THE REACH IN FREEZER AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- STAINED CEILING TILES IN THE KITCHEN AND BY THE CHIPS SECTION SHELVINGS. MUST REPLACE AND MAINTAIN. HOOD IN THE KITCHEN WITH DUST AND GREASE BUILT UP. MUST CLEAN IN DETAIL AND MAINTAIN. ALSO MUST CLEAN IN DETAIL THE WALLS BY THE 3 COMPT SINK AND MAINTAIN.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- MISSING END CAPS ON THE LIGHT BULB IN FRONT OF THE PRODUCE SECTION AND BY THE CHIPS SHELVING .NO LIGHT SHIELD AND END CAPS ON THE LIGHT BULB BY THE PRODUCE COOLER . MUST PROVIDE LIGHT SHIELD AND END CAPS.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- MISSING THERMOMETER IN ONE DOOR COOLER, CHEST FREEZER, WALK IN COOLER . MUST PROVIDE THERMOMETER AND MUST BE VISIBLE.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- License Re-Inspection
0 infraction
- License Re-Inspection
4 infractions
- 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 INSTALL COVING 4" BEHIND THE KIMCHI COOLER AND BEHIND ALL REACH IN FREEZERS.
- 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. STAINED CEILING TILES THROUGHOUT THE ESTABLISHMENT AND REAR PREP AREA.MUST REPLACE CEILING TILES AND MAINTAIN. MUST SEAL THE HOLE ON THE WALL IN THE CORNER WALL OF THE SPICES SHELVES.
- 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. PROVIDE LIGHT SHIELD AND END CAPS THROUGHOUT PREMISES.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. NO BACK FLOW PREVENTIVE DEVICE ON THE MOP SINK. MUST INSTALL.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- License
8 infractions
- 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. REMOVE ICE FROM AND REPAIR DAMAGED FLOOR OF WALK IN FREEZER. REMOVE FOAM FROM CEILING OF WALK IN COOLER AND SEAL WITH A SMOOTH AND EASILY CLEANABLE, NON-POROUS SURFACE. INSTALL A LARGER DRAIN BOARD ABOVE 3 COMPARTMENT SINK. REPAIR LEAK FROM CEILING OF WALK IN COOLER. REMOVE PLASTIC FROM LARGE MEAT SLICER AND REPAIR TO KEEP CLOSED.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- All utensils shall be thoroughly cleaned and sanitized after each usage. DETAIL CLEAN 2 MEAT SLICERS IN REAR PREP AREA. DEFROST AND CLEAN ALL FREEZERS. DETAIL CLEAN ALL REFRIGERATION UNITS. DETAIL CLEAN ALL SHELVING AND PREP TABLES.
- 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. REPAIR LOOSE TILES RIGHT OF FRONT DOOR, FLOOR RIGHT OF 2 COMPARTMENT SINK AND THROUGHOUT PREMISES TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
- 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. SEAL HOLES IN WALL AND AROUND PIPE IN 2 COMPARTMENT SINK ROOM AND UNDER SAME SINK. SEAL HOLES IN WALLS THROUGHOUT PREMISES AS NEEDED. REMOVE UNEVEN SURFACE ON WALL BY PIPE UNDER TWO COMPARTMENT SINK. REPAIR MISALIGNED FRONT DOOR.
- 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. PROVIDE LIGHT SHIELDS IN ALL REFRIGERATION UNITS, ABOVE VEGETABLES, IN WALK IN COOLER AND THROUGHOUT PREMISES.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INCREASE SIZE OF HOOD VENT IN MAIN PREP AREA OR INSTALL SMALLER GRILL FOR PROPER VENTILATION. INSTALL MOPSINK WITH A BACKFLOW PREVENTION DEVICE. REPAIR VENT IN WASHROOM OR LEAVE WINDOW OPEN.
- 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. PROVIDE MISSING REFRIGERATION THERMOMETERS FOR ALL REFRIGERATION UNITS THROUGHOUT.
- 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. REMOVE CONSTRUCTION WOOD AND METAL, REMOVE BAGS, CRATES ETC TO PREVENT PEST HARBORAGE. REMOVE ALL CLUTTER AND UNUSED ITEMS FROM SHELVES THROUGHOUT PREMISES.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED