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DA JSE JUNG

5220 N LINCOLN AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

DA JSE JUNG has been inspected 10 times by Chicago Department of Public Health since May 14, 2012. The most recent inspection, on December 20, 2019, found no infractions.

1 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 7 times across 4 separate inspections, most recently on August 2, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 6 times across 6 separate inspections, most recently on August 2, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 4 separate inspections, most recently on September 21, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on August 2, 2018. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 2, 2018. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Canvass

    0 infractions

  2. Complaint

    15 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO HEALTH POLICY ON SITE. MUST DEVELOP HEALTH POLICY AND PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN PROCEDURE FOR CLEANING WHEN A PATRON OR EMPLOYEE EXPERIENCES VOMITING AND/OR DIARRHEA . PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST INSTALL A HAND SINK IN THE FRONT SERVING AREA WITH HOT RUNNING WATER, PROVIDE HAND SOAP AND PAPER TOWEL. PRIORITY FOUNDATION VIOLATION ,7-38-030(C) NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • ALL READY TO EAT TIME TEMPERATURE CONTROL FOR SAFETY FOODS INSIDE THE REACH IN COOLER HELD OVER 24 HOURS MUST BE LABELED AND DATED. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • ESTABLISHMENT IS FERMENTING KIMCHI ON SITE. A HACCP PLAN IS REQUIRED IN 6 MONTHS BY 1/2/2019. INSTRUCTED TO CONTACT SUPERVISOR PAT O'CONNOR FOR APPLICATION REQUIREMENTS AT [email protected]
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOUND CONTAINERS OF ONIONS, AND POTATOES STORED IN THE FURNACE/MECHANICAL ROOM. INSTRUCTED TO STORE THE SAID ITEMS IN THE DRY FOOD STORAGE AREA TO PREVENT CONTAMINATION.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEES IN THE PREP AREA PREPARING FOODS NOT WEARING HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINT TO CONFINE THE HAIR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTH STORED EVERYWHERE ON THE TOP OF THE CHOPPING BOARD,PREP TABLES, ON TOP OF THE STOVE. INSTRUCTED TO STORE ON A BUCKET WITH SANITIZING SOLUTION BETWEEN USES.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • ALL CLEAN UTENSILS, POTS, PANS, TRAYS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST BUILD-UP.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND FROZEN FOODS AND PRODUCE FOODS STORED IN GROCERY BAGS INSTRUCTED TO REPLACE WITH FOOD GRADE STORAGE BAG.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CHEST FREEZER WITH HEAVY ICE BUILD-UP. MUST DEFROST AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FAN GUARD OF THE 2 DOOR REACH IN COOLER IN THE FRONT DINING AREA WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN. FILTER ON THE HOOD IN THE COOK LINE WITH HEAVY GREASE BUILD-UP. MUST CLEAN,REMOVE GEASE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALLS BESIDE THE STOVE WRAPPED WITH ALUMINUM FOIL. INSTRUCTED TO REMOVE THE ALUMINUM FOIL. CLEAN THE WALLS AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • TWO FOOD HANDLER EMPLOYEE WITHOUT FOOD HANDLER'S CERTIFICATE. MUST TAKE THE TRAINING AND PROVIDE CERTIFICATE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN CERTIFICATE. MUST PROVIDE. PRIORITY FOUNDATION PA 100-0367 NO CITATION ISSUED.
  3. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR VALID DOCUMENTATION WHILE POTENTIALLY HAZARDOUS FOODS (RICE,NOODLES ETC.) IS BEING PREPARED AND SERVED TO CUSTOMERS. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED OR SERVED AND HAVE THE CITY OF CHICAGO SANITATION CERTIFICATE POSTED AS REQUIRED. SERIOUS VIOLATION 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS STORED INSIDE FREEZERS NOT PROPERLY STORED. INSTRUCTED TO STORE FOODS IN FOOD GRADE STORAGE BAGS/CONTAINERS AND MAINTAIN. PREPARED/COOKED FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED.INSTRUCTED TO DATE/LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN MULTI-USE UTENSILS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED/INVERT (HANDLES UP)TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SEAL RUSTY BOTTOMS OF KITCHEN PREP TABLE,SHELVING NEAR THE DISHWASHING 3 COMPARTMENT SINK USING A NON-TOXIC FINISH AND MAINTAIN. CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS TO REMOVE GREASE BUILD-UP AND REMOVE DUSTS ACCUMULATIONS ON EAST WALLS IN PREP AREA AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES AND MAINTAIN.
  4. Canvass

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PREP AREA CEILING LIGHT BULBS (X2) END CAPS MISSING. INSTRUCTED MANAGER TO PROVIDE END CAPS FOR KITCHEN CEILING LIGHT COVERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDER NOT WEARING HAIR RESTRAINT. INSTRUCTED MANAGER FOOD HANDLER MUST WEAR HAIR RESTRAINT.
  5. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS STORED INSIDE FREEZERS NOT PROPERLY STORED. INSTRUCTED TO STORE FOODS IN FOOD GRADE FREEZER AND STORAGE BAGS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR NOT SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SINK STOPPERS NOT PROVIDED AT THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDED STOPPERS FOR EACH COMPARTMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER NOTED AT STORAGE AREAS; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  6. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS STORED INSIDE FREEZERS NOT PROEPRLY STORED. INSTRUCTED TO STORE FOODS IN FOOD GRADE FREEZER AND STORAGE BAGS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI USE UTENSILS NOT PROPERLY STORED. INSITR CUED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER, COOKING EQUIPMENT AND STORAGE SHELVES UNDER PREP TABLE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR NOT SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.
  7. Canvass

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS NOT PROPERLY STORED IN COOLERS AND FREEZER. INSTRUCTED TO STORE FOODS IN FOOD GRADE MATERIAL STORAGE/FREEZER BAGS. FOODS IN COOLERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF COOLERS, FREEZERS AND STORAGE SHELVES NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BEHIND EQUIPMENT IN FURNACE ROOM AND ALONG WALL BASE IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENTILATION COVERS IN TOILET ROOM NOT CLEAN. INSTRUTED TO REMOVE HEAVY DUST BUILD-UP.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR NOT SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SINK STOPPERS NOT PROVIDED AT THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDED STOPPERS FOR EACH COMPARTMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ARTICLES NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER IN PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO PROVIDE PROPER HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
  8. Canvass

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INADEQUATE FOOD PROTECTION; POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES, FOUND CONTAINERS ON TOP OF PREP COOLER WITH ABOUT 3LBS. OF COOKED POTATOES AT 107.6F, 4LBS OF NOODLES AT 101.4F, 2LBS. COOKED TOFU AT 97.6F, AND 3LBS. OF COOKED EGGS WITH VEGETABLES AT 120.3F. INSTRUCTED HOT FOODS MUST BE AT 140F OR HIGHER, COLD 40F OR BELOW. NO TEMPERATURE LOGS AVAILABLE AT TIME OF INSPECTION. FOOD ITEMS DISCARDED-V=$80.. CRITICAL CITATION ISSUED, 7-38-005(A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES; OBSERVED FOOD HANDLER PERFORMING MULTIPLE ACTIVITIES AND RETURNING TO PREP AREA, HOWEVER NOT WASHING HANDS. (REMOVING SOILED/DIRTY TOWELS, WIPING CUTTING BOARDS AND PREP TABLES, ETC.. ALSO NOTED THE SAME FOOD HANDLER SCRATCHING HER HEAD, WHEN TOLD TO WASH HER HANDS SHE WENT TO WASHED HER HANDS INSIDE THE 3 COMPARTMENT SINK. INSTRUCTED, HANDS MUST BE WASHED WITH WARM WATER AND SOAP INSIDE THE EXPOSED HAND WASHING SINK. THE WASHING OF HANDS INSIDE A UTENSILS WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • INADEQUATE UTENSIL SANITATION; OBSERVED EMPLOYEE, WASHING, RINSING MULTI-USE UTENSILS AND PUTTING THEM TO DRY, HOWEVER NOT USING A SANITIZING METHOD. INSTRUCTED/DEMONSTRATED PROPER SET UP OF THE 3 COMPARTMENT SINK FOR PROPER UTENSILS SANITIZING USING 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED; INSTRUCTED TO DATE/LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN MULTI-USE UTENSILS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED/INVERT TO PREVENT CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEBRIS/FOOD DEBRIS ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, COOKING EQUIPMENT, AND STORAGE SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESSIVE DEBRIS/FOOD DEBRIS ON FLOORS; MUST DETAIL CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN PREP AREA/DISH WASHING AREA AND STORAGE AREAS. ALSO MUST REPLACE BROKEN AND MISSING FLOOR TILES INSIDE STORAGE/FURNACE ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DRIED FOOD DEBRIS ON WALLS BEHIND COOKING EQUIPMENT; INSTRUCTED TO CLEAN WALLS AND MAINTAIN. ALSO EXCESSIVE DUST AND GREASE ON HOOD AND FILTERS, MUST CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER NOTED AT STORAGE AREAS; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS; INSTRUCTED FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE PREPARING/COOKING/HANDLING FOODS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • CLEANING TOWELS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED TOWELS IN AN APPROVED SANITIZER.
  9. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN AND REPAINT METAL STORAGE RACKS WITH RUST BUILD-UP IN REAR STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOOR TILE UNDER COOKING EQUIPMENT IN POOR REPAIR (BROKEN AND CRACKED). INSTRUCTED TO FIX.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN WALLS WITH DRIED FOOD SPILLAGE BEHIND COOKING EQUIPMENT AND BEHIND NOODLE MACHINE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTRUCTED TO REPAIR BROKEN SELF CLOSING DEVICE AT TOILET ROOM DOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REORGANIZE REAR STORAGE (HOT WATER TANK AREA) TO PREVENT RODENT AND INSECT HARBORAGE.
  10. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE REACH-IN COOLER (WITH AN AIR TEMPERATURE OF 38.6F). NOTED TOFU INTERNAL TEMPERATURE OF 66.2F, COOKED ZUCCHINI PANCAKE AT 71.4F, EGGS AT 46.6F AND 47.3F, NOODLES AT 73.4F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 30.00, TOTAL WEIGHT 20 LBS. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. CRITICAL CITATION ISSUED 7-38-005 (A)
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND DISH WASHING FACILITIES (3 COMPARTMENT SINK) NOT PROPERLY MAINTAINED. NOTED WATER SEEPING IN BETWEEN DIVIDER BETWEEN 1ST COMPARTMENT AND 2ND COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR OR REPLACE. THE SAID SINK DIVIDER MUST BE WELDED SMOOTHLY (NO PLUMBERS PUTTY OR ANY CHEMICAL COMPOUND). SERIOUS CITATION ISSUED 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN AND REPAINT METAL STORAGE RACKS WITH RUST BUILD-UP IN REAR STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOOR TILE UNDER COOKING EQUIPMENT IN POOR REPAIR (BROKEN AND CRACKED). INSTRUCTED TO FIX.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN WALLS WITH DRIED FOOD SPILLAGE BEHIND COOKING EQUIPMENT AND BEHIND NOODLE MACHINE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTRUCTED TO REPAIR BROKEN SELF CLOSING DEVICE AT TOILET ROOM DOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REORGANIZE REAR STORAGE (HOT WATER TANK AREA) TO PREVENT RODENT AND INSECT HARBORAGE.

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