PLENTY CHINESE RESTAURANT

2002 W MONTROSE AVE, CHICAGO, IL 60618 · Restaurant

3 inspections

1. Toiles10 juill. 2012

   0 infraction

2. Toiles16 avr. 2012

   9 infractions

   • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
     • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES; OBSERVED ONE FOOD HANDLER WASHING HIS HANDS INSIDE THE 3PART SINK, ANOTHER FOOD HANDLER REMOVING MOP BUCKET FROM THE KITCHEN TO THE OUTSIDE AREA, ALSO REMOVED SOILED TOWELS AND WENT BACK TO PREPARED FOODS WITHOUT WASHING HIS HANDS. INSTRUCTED HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITIONS AT THE EXPOSED HAND SINK WITH WARM WATER AND SOAP. THE WASHING OF HANDS INSIDE A UTENSILS-WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010(A).
   • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
     • All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPLACE BROKEN GASKETS ON PRE REACH IN COOLER DOORS IN KITCHEN AND REPLACE CUTTING BOARDS.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, FREEZERS, BOTTOM PANELS AND AREAS UNDER ALL EQUIPMENT IN KITCHEN, MICROWAVE OVEN, CAN OPENER, CARTS, ALL SHELVES IN THE KITKCHEN AND UNDER FRONT SERVING AREA AND MOP SINK.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE DEBRIS AND GREASE BUIL-UP THRU-OUT THE KITCHEN, INSTRUCTED TO CLEAN, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN WALLS THRU-OUT THE KITCHEN, REPLACE DAMAGED CEILING TILES AT SAME AREA AND CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT. ALSO INSTRUCTED TO CLEAN ALL CEILING ATTACHMENTS THRU-OUT.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • 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. INSTRUCTED TO PROVIDE DRAIN STOPPERS FOR 3PART SINK.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • EXCESSIVE CLUTTER THRU-OUT FACILITY, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
   • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
     • INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.
3. Toiles14 juin 2010

   5 infractions

   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN INTERIOR OF THE REAR FREEZER, COOLER MICROWAVE, AND FRONT FAN GUARD COVER. ALSO OBSERVED THE FOLLOWING EXTERIOR NOT CLEAN FRYER SIDE, WOK STATION, COOLERS/ FREEZERS,MICROWAVE, 3 TIER CARTS(2),AND HOOD,FILTERS INSTRUCTED TO CLEAN ALL ABOVE ITEMS.CLEAN AND SANITIZE CABBAGE PRESS.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR UNDER COOKING EQUIPMENT UNDER AND AROUND STORAGE SHELF,COOLERS, AND FREEZERS. ALSO CLEAN FLOOR DRAINS.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.CLEAN WALL IN STORAGE AREA, ENTRANCE TO COOKING AREA, REPAIR HOLE IN WALL REAR PREP AREA.CEILING VENTS DUSTY INSTRUCTED TO CLEAN REMOVE DUST.ALSO OBSERVED WATER DAMAGED CEILING TILES OVER HOOD REAR PREP/COOKING AREA. INSTRUCTED TO REPLACE.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELDS IN RESTROOM AND MAIN PREP AREA.
   • 39. LINENE: CLEAN ET SILED PROPERLY
     • Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WIPING CLOTHS IMPROPERLY STORED ON PREP COUNTER. INSTRUCTED TO PLACE IN A CONTAINER OF SANITIZER CHLORINE 100PPM.