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LIUYISHOU HOT POT CHICAGO

2215 S WENTWORTH AVE, CHICAGO, IL 60616 · Restaurant

Résumé des inspections

LIUYISHOU HOT POT CHICAGO a été inspecté 11 fois par Chicago Department of Public Health depuis le 19 août 2022. La dernière inspection, le 19 février 2026, a relevé 1 infraction.

1 des 11 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 9 infractions relevées. Les constats à risque élevé ici concernent : Ravageurs, Nettoyage et désinfection et Contrôle de la température des aliments.

Les inspections récentes ont relevé plus d'infractions que les précédentes; il vaut donc la peine de lire attentivement les derniers rapports.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 11 fois dans 7 inspections distinctes, la plus récente le 11 février 2026. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 2 fois le 9 mai 2024. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 2 fois le 9 mai 2024. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETES

  • Formation et certification en salubritéRisque faible

    La plupart des territoires exigent la présence d'un manipulateur ou d'un gestionnaire certifié, et certains exigent une formation sur les allergènes. Ces constats signifient que le document ou la personne formée manquait au moment de l'inspection. Ils ne signifient pas à eux seuls que les aliments ont été mal manipulés.

    Relevé 6 fois dans 6 inspections distinctes, la plus récente le 19 février 2026. Par exemple : FORMATION D ' ALLERGÈNE

  • Équipement et ustensilesRisque faible

    L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.

    Relevé 5 fois dans 5 inspections distinctes, la plus récente le 11 février 2026. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

11 inspections

  1. Réinspection des toiles

    1 infraction

    • 58. FORMATION D ' ALLERGÈNE
      • BOTH CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN VALID FOOD ALLERGEN TRAINING CERTIFICATES.
  2. Toiles

    8 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED EVIDENCE OF RODENTS ON PREMISES. FOUND 40 OR MORE MOUSE DROPPINGS ON THE FLOOR IN THE REAR STORAGE CLOSET IN REAR OF KITCHEN; INSTRUCTED TO CLEAN AND REMOVE DROPPINGS. INSTRUCTED TO HAVE PEST CONTROL COMPANY SERVICE PRIOR TO REINSPECTION NEXT WEEK. PRIORITY FOUNDATION CITATION 7-38-020(A) ISSUED FOR CONTROL OF VERMIN AND INSECTS.
    • 40. FONDS PERSONNELS
      • ONE FOOD HANDLER IN KITCHEN NOT WEARING APPROPRIATE HAIR RESTRAINT; INSTRUCTED TO PROVIDE AND MAINTAIN. CORRECTED ON SITE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: CAN OPENER BLADE AT PREP TABLE (CORRECTED ON SITE), INTERIORS OF REFRIGERATION AND FREEZER UNITS, SHELVES INSIDE OF WALK-IN COOLER, INTERIOR BOTTOM OF FRYER AND EXTERIOR SURFACES OF OTHER COOKING EQUIPMENT.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKING FROM A VALVE UNDER THE EXPOSED HANDSINK; INSTRUCTED TO REPAIR LEAK AT VALVE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN THE WALLS AND FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT. CLEAN STORAGE ROOM FLOOR WHERE DROPPINGS OBSERVED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CLUTTER INSIDE OF STORAGE ROOM IN THE REAR AREA OF THE KITCHEN; INSTRUCTED TO REMOVE UNNECESSARY ITEMS TO AVOID HARBORAGE. ORGANIZE AND MAINTAIN.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO CLEAN VENTS INSIDE OF THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • BOTH CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN VALID FOOD ALLERGEN TRAINING CERTIFICATES.
  3. Réinspection des toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT THE FRONT BEVERAGE PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-204.112(B): OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE SOME OF THE COLD HOLDING UNITS IN THE REAR FOOD PREP AREA INCLUDING THE WALK-IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-302.12: OBSERVED SQUIRT BOTTLES WITH LIQUID FOOD ITEMS IN THE FRONT BEVERAGE PREP AREA AND THE REAR FOOD PREP AREA (SEASME SEED OIL) NOT LABELED. INSTRUCTED TO LABEL FOOD ITEMS WITH COMMON NAME AND MAINTAIN.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-202.15: OBSERVED A SMALL OPENING AT THE BOTTOM OF THE FRONT ENTRANCE DOOR OF THE FACILITY. INSTRUCTED TO RODENT PROOF MENTIONED DOOR AND MAINTAIN.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-501.112: OBSERVED DEAD ROACHES ON THE HANDWASHING SINK IN THE REAR FOOD PREP/DISHWASHING AREA. INSTRUCTED TO REMOVE, CLEAN, AND SANITIZE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15: OBSERVED THE ONLY HANDWASHING SINK IN THE REAR PREP/DISHWASHING AREA WITH A SLOW DRAIN. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.11: OBSERVED A LEAKING PIPE IN THE LOWER WALL OF THE REAR DRY STORAGE AREA. THE LEAK IS CREATING A FOUL SMELL IN THE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Toiles

    10 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED POOR HYGIENIC PRACTICES; FOOD HANDLER OBSERVED PERFORMING MULTIPLE TASKS. OBSERVED FOOD HANDLER SWEEPING FLOOR WITH A BROOM AND WITH GLOVES ON AND STARTED TO PREPARE READY TO EAT FOOD FOR CUSTOMERS WITHOUT WASHING HANDS IN BETWEEN TASK. INSTRUCTED MANAGER MUST PROPERLY WASH HANDS AFTER ANY POSSIBLE SOURCE OF CONTAMINATION. PRIORITY VIOLATION 7-38-010, CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SOAP AT THE ONLY HANDWASHING SINK IN THE REAR FOOD PREP/DISHWASHING AREA. AUTOMATIC SOAP DISPENSER NOT DISPENSING SOAP AT THE TIME OF THE INSPECTION. A BOTTLE OF HANDWASHING SOAP WAS PROVIDED AT THE MENTIONED SINK. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE FRONT BEVERAGE PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE SOME OF THE COLD HOLDING UNITS IN THE REAR FOOD PREP AREA INCLUDING THE WALK-IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED SQUIRT BOTTLES WITH LIQUID FOOD ITEMS IN THE FRONT BEVERAGE PREP AREA AND THE REAR FOOD PREP AREA (SEASME SEED OIL) NOT LABELED. INSTRUCTED TO LABEL FOOD ITEMS WITH COMMON NAME AND MAINTAIN.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED 2 LIVE ROACHES AND APPROXIMATELY 100 OR MORE MICE DROPPINGS THROUGHOUT FACILITY AT THE TIME OF THE INSPECTION. THE LIVE ROACHES WERE OBSERVED INSIDE OF THE SOAP DISPENSER AT THE HANDWASHING SINK IN THE REAR FOOD PREP/DISHWASING AREA. THE MICE DROPPINGS WERE OBSERVED ON THE FLOORS IN THE FOLLOWING AREAS: SURROUNDING THE ALL OF COOKING EQUIPMENT IN THE REAR PREP/DISHWASHING AREA, SURROUNDING THE HOT WATER TANK, INSIDE OF THE REAR DRY STORAGE AREA, UNDER THE CRATES OUTSIDE OF THE IN REAR DRY STORAGE AREA, INSIDE OF THE MOP SINK CLOSET, ON THE SIDES OF THE BOOTHS IN THE DINING AREA. THE MICE DROPPINGS WERE OBSERVED ON THE FOLLOWING SURFACES: ON THE LID OF THE CONTAINER OF SEASME SEED OIL, ON TOP OF THE LEDGE NEAR THE SLIDING DOOR OF THE PREP COOLER ACROSS FROM THE COOKING EQUIPMENT, ON THE SHELVES UNDER THE FOOD PREP TABLES, INSIDE A BOX WITH A COOKING CLEAVER KNIFE, ON THE WOODEN PALLETS UNDER COOKING EQUIPMENT.INSTRUCTED TO REMOVE MICE DROPPINGS, ELIMINATE LIVE ROACH ACTIVITY, CLEAN, AND SANITIZE ALL AFFECTED AREAS. SUGGESTED CONTACTING PEST CONTROL. THE CLEAVER KNIFE WAS WASHED AT THE TIME OF THE INSPECTION AND EMPLOYEES REMOVED SOME MICE DROPPINGS DURING WALK THROUGH OF FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED A SMALL OPENING AT THE BOTTOM OF THE FRONT ENTRANCE DOOR OF THE FACILITY. INSTRUCTED TO RODENT PROOF MENTIONED DOOR AND MAINTAIN.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED DEAD ROACHES ON THE HANDWASHING SINK IN THE REAR FOOD PREP/DISHWASHING AREA. INSTRUCTED TO REMOVE, CLEAN, AND SANITIZE.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED THE ONLY HANDWASHING SINK IN THE REAR PREP/DISHWASHING AREA WITH A SLOW DRAIN. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED A LEAKING PIPE IN THE LOWER WALL OF THE REAR DRY STORAGE AREA. THE LEAK IS CREATING A FOUL SMELL IN THE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  5. Réinspection des toiles

    6 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT THE FRONT BEVERAGE PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • 3-501.13: OBSERVED FROZEN SHRIMP BEING THAWED ON A SHELF UNDER A FOOD PREP TABLE. INSTRUCTED TO USE PROPER THAWING METHODS AND MAINTAIN.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-202.15: OBSERVED A SMALL OPENING AT THE BOTTOM OF THE SCREEN DOOR AND THE DOOR AT THE REAR OF THE FOOD PREP AREA. INSTRUCTED TO RODENT PROOF MENTIONED DOORS AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C): OBSERVED THE INTERIOR OF THE COLD HOLDING UNITS ACROSS FROM THE VENTILATION HOOD WITH FOOD RESIDUE INSIDE UNITS. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED EQUIPMENT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12: OBSERVED DRIED FOOD SPLATTERS ON THE WALLS THROUGHOUT THE REAR FOOD PREP AREA, ESPECIALLY THE WALLS NEAR THE WOK STATION AND BEHIND THE FOOD PREP TABLE ON THE WALL WITH THE WHITE, STAND ALONE FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN ALL WALLS IN THE MENTIONED AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11: OBSERVED THE FLOOR TILES NEAR THE 3 COMPARTMENT SINK MISSING GROUT. INSTRUCTED TO REGROUT MENTIONED FLOORS AND MAINTAIN.
  6. Réinspection des toiles

    7 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 5-202.12 (A): OBSERVED NO HOT RUNNING WATER AT THE HANDWASHING SINK IN THE FRONT BEVERAGE PREP AREA. A BIN OF ICE AND A SCOOP, GARNISH FOR BEVERAGES, CUPS, AND COFFEE/TEA UNIT WERE OBSERVED IN THE AREA. TEMPERATURE OF WATER WAS 70.0F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT (100F) AND COLD RUNNING AT ALL HANDWASHING SINKS. PRIORITY VIOLATION 7-38-030(C), NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • 6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT THE FRONT BEVERAGE PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • 3-501.13: OBSERVED FROZEN SHRIMP BEING THAWED ON A SHELF UNDER A FOOD PREP TABLE. INSTRUCTED TO USE PROPER THAWING METHODS AND MAINTAIN.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 6-202.15: OBSERVED A SMALL OPENING AT THE BOTTOM OF THE SCREEN DOOR AND THE DOOR AT THE REAR OF THE FOOD PREP AREA. INSTRUCTED TO RODENT PROOF MENTIONED DOORS AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C): OBSERVED THE INTERIOR OF THE COLD HOLDING UNITS ACROSS FROM THE VENTILATION HOOD WITH FOOD RESIDUE INSIDE UNITS. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED EQUIPMENT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12: OBSERVED DRIED FOOD SPLATTERS ON THE WALLS THROUGHOUT THE REAR FOOD PREP AREA, ESPECIALLY THE WALLS NEAR THE WOK STATION AND BEHIND THE FOOD PREP TABLE ON THE WALL WITH THE WHITE, STAND ALONE FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN ALL WALLS IN THE MENTIONED AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-201.11: OBSERVED THE FLOOR TILES NEAR THE 3 COMPARTMENT SINK MISSING GROUT. INSTRUCTED TO REGROUT MENTIONED FLOORS AND MAINTAIN.
  7. Toiles

    16 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE OPEN AND OPERATING. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HOT RUNNING WATER AT THE HANDWASHING SINK IN THE FRONT BEVERAGE PREP AREA. A BIN OF ICE AND A SCOOP, GARNISH FOR BEVERAGES, CUPS, AND COFFEE/TEA UNIT WERE OBSERVED IN THE AREA. TEMPERATURE OF WATER WAS 70.0F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT (100F) AND COLD RUNNING AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE FRONT BEVERAGE PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED HIGH TEMPERATURE DISHWASHING MACHINE NOT IN USE NOT PROPERLY SANITIZING. FINAL RINSE WAS 167.0F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. TECHNICHAN ARRIVED ON SITE AND REPAIRED DISHWASHING MACHINE BEFORE THE CONCLUSION OF THE INSPECTION. PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED PINK AND BLACK MOLD-LIKE SUBSTANCE ABOVE THE ICE ON THE INTERIOR OF THE ICE MACHINE IN THE REAR FOOD PREP AREA. ALSO NOTED SAID SUBSTANCE ON ICE SHIELD. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. ICE MACHINE IS USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF COOKED TCS FOODS. THE FOLLOWING FOODS WERE FOUND NOT MEETING COMPLIANCE AT THE FRONT SELF-SERVICE BUFFET: SESAME BALLS (118.0F), SPRING ROLLS (120.0F), AND BOILED EGGS (73.7F). MANAGER VOLUNTARILY DISCARD & DENATURED FOOD APPROXIMATELY 8LBS AT $30. INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS ON SITE. CHICKEN WINGS FOUND AT ROOM TEMPERATURE ACROSS FROM THE BACK EMPLOYEE AREA IN THE REAR FOOD PREP AREA AT 57.0F. FOUND CHICKEN ON THE COLD SELF-SERVICE BUFFET LINE AT 56.4F. MANAGER DISCARDED 12LBS AT $45 WORTH OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21.
    • 29. CONFORMITÉ AVEC LA VARIANCE/PROCESSUS SPÉCIALISÉ/HACCP
      • OBSERVED KIMCHI THAT'S PREPARED ON SITE WITH NO PROOF OF AN APPROVED VARIANCE/HACCP PLAN FOR SPECIAL PROCCESSES. INSTRUCTED MANAGER DISCONTINUE PREPARING KIMCHI UNTIL A HACCP PLAN/VARIANCE IS OBTAINED BY CDPH. PLEASE COMMENTS FOR FURTHER INSTRUCTIONS ON HOW TO OBTAIN APPROVAL FOR VARIANCE/HACCP PLAN. 15LBS WORTH OF PRODUCT AT $60 DENATURED AND DISCARDED AT THIS TIME. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 32. VARIANCE OBTENUE POUR LES MÉTHODES DE TRAITEMENT SPÉCIALISÉES
      • OBSERVED NO VARIANCE OR HACCP PLAN ON SITE FOR SPECIAL PROCCESSES SUCH AS PREPARING KIMCHI ON SITE. INSTRUCTED TO PROVIDE PROOF OF AN APPROVED VARIANCE OR HACCP PLAN FOR SPECIAL PROCESSES. PRIORITY FOUNDATION 7-38-005 CITATION CONCOLIDATED WITH VIOLATION #29.
    • 35. MÉTHODES DE MODÈLE AGRÉÉES
      • OBSERVED FROZEZ SHRIMP BEING THAWED ON A SHELF UNDER A FOOD PREP TABLE. INSTRUCTED TO USE PROPER THAWING METHODS AND MAINTAIN.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED APPROXIMATELY 60-80 MICE DROPPINGS THROUGHOUT THE FACILITY. FOUND MICE DROPPINGS ON THE FLOORS AND SURFACES THROUGHOUT THE REAR FOOD PREP AREA, ON THE WOODEN POST STORED ON TOP OF A CLOSED GARBAGE CAN, WALL BASE BEHIND THE WHITE- STAND ALONE FREEZER, AND ON ELECTRICAL BOXES BEHIND EQUIPMENT AND PREP TABLES. IN THE FRONT BEVERAGE PREP AREA ON THE FLOOR. IN THE REAR BEVERAGE STORAGE AREA. INSTRUCTED TO REMOVE MICE DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED A SMALL OPENING AT THE BOTTOM OF THE SCREEN DOOR AND THE DOOR AT THE REAR OF THE FOOD PREP AREA. INSTRUCTED TO RODENT PROOF MENTIONED DOORS AND MAINTAIN.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO TEMPERATURE MEASURING DEVICE FOR THE HIGH TEMPERATURE WAREWASHING MACHINE. INSTRUCTED TO PROVIDE AN IRREVERSIBLE TEMPERATURE MEASURING DEVICE THAT IS ABLE TO CHECK SURFACE TEMPERATURE OF MACHINE. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED THE INTERIOR OF THE COLD HOLDING UNITS ACROSS FROM THE VENTILATION HOOD WITH FOOD RESIDUE INSIDE UNITS. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED EQUIPMENT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED THE FLOOR TILES NEAR THE 3 COMPARTMENT SINK MISSING GROUT. INSTRUCTED TO REGROUT MENTIONED FLOORS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DRIED FOOD SPLATTERS ON THE WALLS THROUGHOUT THE REAR FOOD PREP AREA, ESPECIALLY THE WALLS NEAR THE WOK STATION AND BEHIND THE FOOD PREP TABLE ON THE WALL WITH THE WHITE, STAND ALONE FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN ALL WALLS IN THE MENTIONED AREA.
  8. Réinspection des toiles

    1 infraction

    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • SOME FOOD HANDLERS DO NOT HAVE THE REQUIRED FOOD HANDLER TRAINING; ALL MUST OBTAIN A FOOD HANDLER TRAINING CERTIFICATE.
  9. Toiles

    7 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED RODENT ACTIVITY ON PREMSIES. FOUND 80 OR MORE MOUSE DROPPINGS ON THE FLOOR IN THE REAR STORAGE ROOM BY REAR EXIT DOOR, ON THE FLOOR IN THE STORAGE ROOM OF KITCHEN, ON THE FLOOR IN THE CORNER BY THE MEAT SLICER, BEHIND THE FLOOR MIXER AND UNDER AROUND AND BEHIND PREP TABLES, REFRIGERATION AND FREEZER UNITS. INSTRUCTED TO CLEAN ALL AREAS AND HAVE PEST CONTROL SERVICE PRIOR TO REINSPECTION NEXT WEEK. PRIORITY FOUNDATION VIOLATION 7-38-020(A) ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • THE EXTERIOR SURFACES OF THE FRYER AND BOTTOM AREA NEEDS CLEANING, CLEAN THE EXTERIOR SURFACE OF THE WOK STATION, CLEAN INTERIOR OF REFRIGERATION AND FREEZER UNITS WHERE NEEDED, CLEAN BLADE OF CAN OPENER ON PREP TABLE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • FOUND THE SPRAYER NECK AT THE THREE COMP SINK LEAKING; INSTRUCTED TO REPAIR OR REPLACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN THE FLOOR UNDER AROUND AND BEHIND KITCHEN EQUIPMENT AND IN STORAGE AREAS UNDER SHELVES. ALSO CLEAN FLOOR INSIDE OF THE WALK-IN COOLER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO ORGANIZE AND MAINTAIN STORAGE ROOMS AND CORNER AREA BY KITCHEN STORAGE ROOM; REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO CLEAN THE VENTS ABOVE THE COOKING EQUIPMENT WHERE NEEDED.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • SOME FOOD HANDLERS DO NOT HAVE THE REQUIRED FOOD HANDLER TRAINING; ALL MUST OBTAIN A FOOD HANDLER TRAINING CERTIIFCATE.
  10. Licence

    2 infractions

    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • HOOD VENTS IN NEED OF CLEANING TO REMOVE ALL GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES. INSTRUCTED TO OBTAIN AND MAINTAIN.
  11. Licence

    0 infraction

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