HO FAT LEE CHINESE KITCHEN, I NC.
1114 S KEDZIE AVE, CHICAGO, IL 60612 · Restaurant
29 inspections
- Canvass
2 infractions
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- OBSERVED CONTAINERS STORED NEAR THE COOKING EQUIPMENT NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED BROKEN DOWN CARDBOARD BOXES BEING USED TO LINE THE LOWER SHELVES UNDER THE FOOD PREP TABLES. INSTRUCTED TO REMOVE AND MAINTAIN.
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- Non-Inspection
0 infractions
- Canvass
2 infractions
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- CLEAN THE WOK STATION AND STAINLESS STEEL STORAGE SHELVES ABOVE THE STEAM TABLE AND THE STORAGE SHELVES ABOVE THE 3-COMPARTMENT SINK.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- CLEAN THE GREASE ON THE WALL BEHIND THE COOKING EQUIPMENT.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- Canvass Re-Inspection
0 infractions
- Canvass Re-Inspection
2 infractions
- 58. ALLERGEN TRAINING AS REQUIRED
- 2-102.13 OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT A VALID ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW VALID PROOF OF TRAINING.
- 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
- 8-404.13(B)(3) PREVIOUS PRIORITY FOUNDATION VIOLATION FROM REPORT #2587991 ON 1/11/24 NOT CORRECTED: 38 - OBSERVED THE PEST CONTROL LOG BOOK NOT MAINTAINED. THE PREMISES HAVE A LOG BOOK WITH ONLY 1 INSPECTION REPORT FROM THE LAST YEAR IN THE LOG BOOK. MANAGEMENT INSTRUCTED TO PROVIDE AT LEAST 2 INSPECTION REPORTS FROM THE LAST YEAR IN THE PEST CONTROL LOG BOOK. PRIORITY VIOLATION 7-42-090. CITATION ISSUED.
- 58. ALLERGEN TRAINING AS REQUIRED
- Canvass
5 infractions
- 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
- OBSERVED THE PEST CONTROL LOG BOOK NOT MAINTAINED. THE PREMISES HAVE A LOG BOOK WITH ONLY 1 INSPECTION REPORT FROM THE LAST YEAR IN THE LOG BOOK. MANAGEMENT INSTRUCTED TO PROVIDE AT LEAST 2 INSPECTION REPORTS FROM THE LAST YEAR IN THE PEST CONTROL LOG BOOK. PRIORITY FOUNDATION VIOLATION 7-38-020(C). CITATION ISSUED.
- 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
- REMOVE THE DEAD INSECT FROM THE PREP TABLE.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- CLEAN THE PREP TABLE LOCATED ACROSS THE TOP FROM THE EXPOSED HAND-WASHING SINK.
- 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
- OBSERVED NO FOOD HANDLING CERTIFICATES FOR THE FOOD HANDLING EMPLOYEES. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
- 58. ALLERGEN TRAINING AS REQUIRED
- OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT A VALID ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW VALID PROOF OF TRAINING.
- 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
- Canvass
5 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- OBSERVED REAR HANDSINK TO BE INACESSIBLE WITH GRAY BUS TUB STORED INSIDE. INSTRUCTED PERSON IN CHARGE TO REMOVE OBSTRUCTION AND MAINTAIN HANDSINK ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION #7-38-030(C). CITATION ISSUED.
- 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
- OBSERVED DEAD ROACHES IN REAR DRY STORAGE ARE UNDER SHELVING. INSTRUCTED PERSON IN CHARGE TO REMOVE ALL DEAD INSECTS AND SANITIZE AREAS.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- OBSERVED EXCESSIVE DEBRIS IN CORNERS OF DRY STORAGE AREAS UNDER SHELVING. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
- 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- OBSERVED EXCESSIVE GREASE BUILD UP ON FILTERS IN VENTILATION SYSTEM OVER FRYERS AND STOVES. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Complaint
4 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- NO EMPLOYEE HEALTH POLICIES ON SITE FOR FOOD EMPLOYEES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-010.
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION. 7-38-005.
- 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
- OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE.
- 58. ALLERGEN TRAINING AS REQUIRED
- OBSERVED NO PROOF OF ALLERGEN TRAINING FOR CERTIFIED MANAGER. MUST OBTAIN ALLERGEN TRAINING FROM ANSI ACCREDITED PROGRAM.
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass
0 infractions
- Canvass
8 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- NO EMPLOYEE HEALTH POLICIES ON SITE FOR FOOD EMPLOYEES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION.
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION.
- 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
- OBSERVED IMPROPER CLEANING PROCEDURE FOR UTENSILS. OBSERVED FOOD HANDLER BRUSH OFF FOOD DEBRIS WITH DAWN DISH WASHING LIQUID AND STEEL SCOURING PAD, RINSE IN SAME SINK AND THEN PLACED ON RACK. INSTRUCTED MANAGER TO FOLLOW PROPER PROCEDURE FOR WASHING, RINSING AND SANITIZING UTENSILS. DEMONSTRATED PROPER SET UP DURING TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED
- 23. PROPER DATE MARKING AND DISPOSITION
- OBSERVED TCS FOODS WITHOUT DATE MARKING. INSTRUCTED TO PROVIDE DISCARD DAY FOR TCS FOODS HELD FOR MORE THAN 24 HOURS.
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- OBSERVED WORKING FOOD INGREDIENT CONTAINERS WITHOUT CONTENTS NAME. INSTRUCTED TO PROVIDE AND MAINTAIN.
- 41. WIPING CLOTHS: PROPERLY USED & STORED
- OBSERVED SOILED WIPING CLOTHS ON FRONT AND REAR PREP AREA TABLES STORED IMPROPERLY. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- OBSERVED CARDBOARD BOXES USED TO LINE SHELVES IN DRY STORAGE CLOSET. INSTRUCTED TO REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
- 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
- OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE.
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass Re-Inspection
0 infractions
- Canvass
3 infractions
- 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
- ONE OF THE OUTSIDE GARBAGE DUMPSTERS IS MISSING A LID AND THE MIDDLE LID DOES NOT CLOSE PROPERLY. MANAGEMENT INSTRUCTED THAT ALL DUMPSTERS MUST BE COVERED AT ALL TIMES. MUST REPLACE BROKEN AND MISSING LID FROM THE GARBAGE DUMPSTER. SERIOUS VIOLATION 7-38-020.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- DETAIL CLEAN THE EXTERIOR OF THE FOOD STORAGE CONTAINERS AND INTERIOR OF PREP COOLERS.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- REGROUT THE FLOOR TILES NEXT TO THE EXPOSED HANDWASHING SINK.
- 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
- Canvass
2 infractions
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOOR IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE ALL BUILD UP IN CORNERS. MUST CORRECT AND MAINTAIN.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- LEAK AT HOT WATER HANDLE AT FRONT PREP SINK. MUST CORRECT AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Canvass
5 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- INSTRUCTED TO CLEAN THE RACKS INSIDE THE WALK IN COOLER. MAINTAIN SAME.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- INSTRUCTED TO CLEAN THE FLOORS IN THE CORNERS AND UNDER/AROUND THE COOKING EQUIPMENT.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- INSTRUCTED TO CLEAN THE FILTERS ON THE VENTILATION HOOD. INSTRUCTED TO REPLACE THE WATER STAINED CEILING TILES IN THE TOILET ROOM AND IN THE DINING AREA. MAINTAIN ALL.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- INSTRUCTED TO PROVIDE ADEQUATE LIGHTING TO THE TOILET ROOM. MAINTAIN SAME.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM). MAINTAIN SAME.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
4 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- FOUND THE CUTTING BOARDS ON TOP OF THE PREP REACH IN COOLERS TO BE STAINED AND WITH DEEP, DARK GROOVES. INSTRUCTED TO EITHER SAND AND DETAIL CLEAN OR REPLACE CUTTING BOARDS. MAINTAIN SAME.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- FOUND THE STORAGE RACKS IN THE PREP AREA AND IN THE WALK IN COOLERS IN NEED OF CLEANING. ALSO, THE CAN OPENER IN THE PREP AREA NEEDS CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- FOUND WATER STAINED CEILING TILES IN THE PREP AREA. INSTRUCTED TO REPLACE THEM AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- FOUND THE VENT IN THE TOILET ROOM WITH ACCUMILATED DIRT/DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass Re-Inspection
0 infractions
- Canvass
4 infractions
- 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
- OBSERVED POTENTIALLY HAZARDOUS FOOD IMPROPERLY THAWING. OBSERVED 2 PACKAGES OF FROZEN CRAB MEAT STORED ON A STORAGE RACK IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW FOOD IN THE COOLER OR UNDER COLD RUNNING WATER. FROZEN PACKAGES WERE PLACED IN THE WALK-IN COOLER TO THAW. SERIOUS VIOLATION 7-38-005A.
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- OBSERVED LIVE ANTS ON THE FLOOR OF THE FOOD PREP AREA AND DINING AREA. APPROXIMATELY 100 LIVE ANTS WERE OBSERVED ON THE FLOOR IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- OBSERVED FROZEN FOODS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO STORE ALL FOODS IN FOOD GRADE STORAGE BAGS ONLY.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- CLEAN THE FOOD DEBRIS ON THE FLOOR THAT IS A FOOD SOURCE FOR THE ANTS. REGROUT THE FLOOR TILES IN FRONT OF THE 3 COMPARTMENT SINK.
- 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
- Short Form Complaint
3 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST DETAIL CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS NEED CLEANING AROUND COOKING EQUIPMENT AND INSIDE THE WALK IN COOLER AND FREEZER TO REMOVE SPILLS AND DEBRIS.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- NOTED A FEW CEILING TILES IN THE DINING AREA IN POOR REPAIR. MUST REPLACE AND MAINTAIN.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Complaint
8 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- FOUND POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER AND IN 2- LARGE BOWLS SITTING ON ROLLING CART IN PREP AREA AT IMPROPER TEMPERATURE SUCH AS: RAW SHELLED EGGS AT 45.3F,POOLED EGGS 46.7F, BEEF AT 45.6F AND SHRIMP AT 67.1F TO 68.7F. ALL FOOD ITEMS WERE DISCARDED AND DENATURED BY MANGER.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX. 47LBS. $100.(CRITICAL 7-38-005A) CITATION ISSUED.
- 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
- OBSERVED POOR HYGIENIC PRACTICE BY SEVERAL EMPLOYEES WHILE MULTI TASKING, ONE PERSON WIPING HIS NOSE WITH HAND AND THEN WIPED NOSE WITH HIS APRON AND TOUCHING HIS FACE WHILE PREPPING/CUTTING RAW CHICKEN AND NOT WASHING HIS HANDS AFTER CONTAMINATION.ALSO ANOTHER PERSON WAS PREPPING CHICKEN ALSO LIFTED LID OFF OF GARBAGE CAN AND OPENED DOOR TO WALK IN FREEZER AND COOLER THEN WENT BACK TO CUTTING CHICKEN .ANOTHER PERSON TOUCHING HAIR AND HAT WHILE COOKING FOOD ON SERVING LINE. ALSO RINSING HANDS AT THE 3 COMPARTMENT SINK AND DRYING THEY ON SOILED TOWEL. INSTRUCTED MANAGER ON PROPER HAND WASHING BETWEEN TASK AND ONLY AT HAND SINKS FOR HAND WASHING.(CRITICAL 7-38-010 A)
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
- OBSERVED EMPLOYEE PUTTING WATER INTO THE RICE COOKER FROM A HOSE ATTACHED AT THE MOPSINK TO WASH IT OUT TO COOK MORE RICE WITHOUT PROPER SANITIZING EQUIPMENT. ALSO OBSERVED SEVERAL OTHER FOOD HANDLING EMPLOYEE'S JUST RINSING OUT PANS ,BOWLS AND OTHER UTENSILS UNDER RUNNING WATER AT 3- COMPARTMENT SINK.INSTEAD OF WASHING ,RINSING AND SANITIZING UTENSILS PROPERLY. INSTRUCTED AND DEMONSTRATED TO OWNER ON SETTING UP THE 3 COMPARTMENT SINK PROPERLY.(CRITICAL 7-38-030)
- 25. TOXIC ITEMS PROPERLY STORED, LABELED AND USED
- OBSERVED SOILED WIPING CLOTHS LAYING ON PREP COUNTERS AND TABLE BEING USED TO WIPE DOWN THE COUNTER ,PREP TABLES, AND COOLERS.WIPING THERE HANDS AND DRYING MULTIUSE UTENSILS . MUST PROVIDE SANITIZING SOLUTION TO PROPERLY STORE WIPING CLOTHS. (CRITICAL 7-38-030)
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- MUST USE FOOD GRADE STORAGE CONTAINER FOR LEFT OVER FOOD ITEM. #10 CAN ARE NOT ACCEPTABLE. ALSO MUST PROPERLY LABEL PRECOOKED AND PREPARED FOOD ITEMS IN COOLERS WITH THE NAME AND DATE, BULK STORAGE CANTAINERS NEEDS THE PRODUCTS NAME.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNER TO REMOVE SPILLS AND DEBRIS IN THE FOLLOWING AREAS: WALK IN COOLER AND FREEZER, AROUND COOKING EQUIPMENT AND UNDER STORAGE SHELVING.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- NOTED A LEAK AT THE BOTTOM OF THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN. NOTED STOPPERS FOR THE 3 COMPARTMENT SINKS ARE BROKEN. MUST REPLACE AND MAINTAIN STOPPERS
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- MUST PROVIDE AND MAINTAIN WORKING THERMOMETERS FOR COOLERS.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Short Form Complaint
5 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- MUST USE FOOD GRADE STORAGE CONTAINER FOR LEFT OVER FOOD ITEM. #10 CAN ARE NOT ACCEPTABLE. ALSO MUST PROPERLY LABEL PRECOOKED AND PREPARED FOOD ITEMS IN COOLERS WITH THE NAME AND DATE, BULK STORAGE CANTAINERS NEEDS THE PRODUCTS NAME.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST DETAIL CLEAN STORAGE SHELVING INSIDE THE WALK IN COOLER AND FREEZER, ALSO REMOVE CARDBOAD FROM ALL STORAGE SHELVING. MUST REMOVE RUST FROM WALK IN COOLER SHELVING.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNER TO REMOVE SPILLS AND DEBRIS IN THE FOLLOWING AREAS: WALK IN COOLER AND FREEZER, AROUND COOKING EQUIPMENT AND UNDER STORAGE SHELVING.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- MUST CLEAN VENT COVERS ABOVE THE COOKING EQUIPMENT TO REMOVE DUST.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- NOTED A LEAK AT THE BOTTOM OF THE HOT WATER TANK. MUST REPAIR AND MAINTAIN.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass
5 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- MUST USE FOOD GRADE STORAGE CONTAINER FOR LEFT OVER FOOD ITEM. #10 CAN ARE NOT ACCEPTABLE. ALSO MUST PROPERLY LABEL PRECOOKED AND PREPARED FOOD ITEMS IN COOLERS WITH THE NAME AND DATE, BULK STORAGE CANTAINERS NEEDS THE PRODUCTS NAME.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST DETAIL CLEAN STORAGE SHELVING INSIDE THE WALK IN COOLER AND FREEZER, ALSO REMOVE CARDBOAD FROM ALL STORAGE SHELVING. MUST REMOVE RUST FROM WALK IN COOLER SHELVING.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNER TO REMOVE SPILLS AND DEBRIS IN THE FOLLOWING AREAS: WALK IN COOLER AND FREEZER, AROUND COOKING EQUIPMENT AND UNDER STORAGE SHELVING.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- MUST CLEAN VENT COVERS ABOVE THE COOKING EQUIPMENT TO REMOVE DUST.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- NOTED A LEAK AT THE BOTTOM OF THE HOT WATER TANK. MUST REPAIR AND MAINTAIN.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass
4 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- MUST LABEL BULK FOOD CONTAINERS IN THE REAR OF PREMISES AND LABEL AND DATE COOKED FOOD PRODUCTS INSIDE THE 2 DOOR REACH-IN COOLER AT FRONT PREP AREA
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST CLEAN ALL COOKING EQUIPMENT AND FILTERS ABOVE STOVE,HAS GREASE BUILD-UP
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS NEED DETAIL CLEANING UNDERNEATH THE SHELVING UNIT IN REAR OF PREMISES ALONG WALL BASE AND CORNERS
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- MUST PROVIDE A THERMOMETER INSIDE THE WALK-IN COOLER AT THE PREP AREA
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass
3 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT, BOTTOMS AND TOPS OF PREP TABLES, PREP TABLE STORING RICE, INTERIOR OF ICE MACHINE, ETC.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- CLEAN FLOOR UNDERNEATH COOKING EQUIPMENT.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- SOME CORNER AREAS OF STORAGE CLUTTERED; ORGANIZE AND MAINTAIN.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Complaint
3 infractions
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- The cleavers are kept in a dirty space between the prep tables, clean and sanitize the cleavers and knife storage area.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- The shelving above and under the rice cookers is dirty; wash, rinse and sanitize the shelving. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- The ice machine door is stained on the outside, clean the door. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- Complaint
2 infractions
- 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. MUST CLEAN VENTS IN HOODED AREA ABOVE COOKING EQUIPMENT, CLEAN REAR SPLASH GUARD BEHIND COOKING WOKS AND CLEAN BOTTOM INTERIOR OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- PREVIOUS VIOLATION FROM JULY, 2011 WAS CORRECTED. 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. MUST REPLACE MISSING FAUCET NECK AT ONE COMP PREP SINK IN REAR OF KITCHEN.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Suspected Food Poisoning
2 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. CLEAN FLOOR IN WALK IN FREEZER/COOLER.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- REPLACE MISSING TOILET COVER IN EMPLOYEE WASHROOM FOR BACK OF TOILET.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Complaint
2 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. CLEAN FLOOR IN WALK IN FREEZER/COOLER.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- REPLACE MISSING TOILET COVER IN EMPLOYEE WASHROOM FOR BACK OF TOILET.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Canvass
2 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- PREVIOUS VIOLATION FROM JULY 2010 WAS CORRECTED. CLEAN INTERIOR BOTTOM OF FRYER TO REMOVE GREASE NOTED.
- 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. Use dustless cleaning methods. REMOVE DUST FROM CEILING VENT IN KITCHEN AND BATHROOM.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Complaint
3 infractions
- 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. THE SPACE WHERE THE CLEAVERS ARE STORED BY THE PREP LINE WAS DIRTY AND WAS SANITIZED AT THIS TIME.
- 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. WASH, RINSE AND SANITIZE THE STAINED CUTTING BOARD.
- 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. Wash, rinse and sanitize all of the cooler interiors until it is clean and sanitary.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES