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MEE MAH

4032 W PETERSON AVE, CHICAGO, IL 60646 · Restaurant

Inspection summary

MEE MAH has been inspected 19 times by Chicago Department of Public Health since May 10, 2010. The most recent inspection, on January 12, 2024, found no infractions.

1 of 19 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: Food source, labelling and allergens, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 8 times across 7 separate inspections, most recently on July 11, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 6 times across 5 separate inspections, most recently on September 6, 2023. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 5 times across 5 separate inspections, most recently on June 16, 2022. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 5 times across 3 separate inspections, most recently on March 24, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on July 11, 2022. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED

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.

19 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT BUILD UP INSIDE ICE MACHINE UPPER PORTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP AREA COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN COOLERS DOOR RUBBER GASKETS.
  3. Short Form Complaint

    7 infractions

    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • OBSERVED ALL PERSONAL ITEMS NEED TO BE STORED IN A DESIGATED AREA AWAY FROM FOOD.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL CONTAINERS OF SPICES AND FOOD PRODUCT MUST HAVE A LABEL OF IDENTITY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BROKEN PLASTIC STRAINER WITHIN REFRIGERATOR BEING USED TO STORE FOOD. OBSERVED PITTED AND WORN CUTTING BOARD ON PREP TABLE. BROKEN AND WORN ITEMS MUST BE REMOVED AND REPLACED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FLOOR FAN VERY DIRTY. CLEAN IF POSSIBLE OR REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED TOO MUCH CLUTTER. MUST REMOVE ALL UNECESSARY ITEMS ON SHELVES IN FRONT AREA ORGANIZE ALL REMAINING ITEMS. ALL FOOD MUST BE STORED IN DESIGATED AREAS AND ALL PERSONAL, TOOLS, CLEANING ITEMS NEED TO BE STORED AWAY FROM FOOD.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING. MUST SHOW PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  4. Canvass Re-Inspection

    7 infractions

    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • OBSERVED ALL PERSONAL ITEMS NEED TO BE STORED IN A DESIGATED AREA AWAY FROM FOOD.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL CONTAINERS OF SPICES AND FOOD PRODUCT MUST HAVE A LABEL OF IDENTITY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BROKEN PLASTIC STRAINER WITHIN REFRIGERATOR BEING USED TO STORE FOOD. OBSERVED PITTED AND WORN CUTTING BOARD ON PREP TABLE. BROKEN AND WORN ITEMS MUST BE REMOVED AND REPLACED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FLOOR FAN VERY DIRTY. CLEAN IF POSSIBLE OR REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED TOO MUCH CLUTTER. MUST REMOVE ALL UNECESSARY ITEMS ON SHELVES IN FRONT AREA ORGANIZE ALL REMAINING ITEMS. ALL FOOD MUST BE STORED IN DESIGATED AREAS AND ALL PERSONAL, TOOLS, CLEANING ITEMS NEED TO BE STORED AWAY FROM FOOD.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING. MUST SHOW PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  5. Canvass

    9 infractions

    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • OBSERVED ALL PERSONAL ITEMS NEED TO BE STORED IN A DESIGATED AREA AWAY FROM FOOD.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSREVED 2 DOOR REACH IN COOLER AT 52F. NOT MAINTAINING 41F OR LESS. ONLY NON TCS FOODS IN COOLER AT TIME OF INSPECTION. PRIORITY VIOLATION NO CITATION ISSUED. COOLER WAS TAGGED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL CONTAINERS OF SPICES AND FOOD PRODUCT MUST HAVE A LABEL OF IDENTITY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BROKEN PLASTIC STRAINER WITHIN REFRIGERATOR BEING USED TO STORE FOOD. OBSERVED PITTED AND WORN CUTTING BOARD ON PREP TABLE. BROKEN AND WORN ITEMS MUST BE REMOVED AND REPLACED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FLOOR FAN VERY DIRTY. CLEAN IF POSSIBLE OR REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED TOO MUCH CLUTTER. MUST REMOVE ALL UNECESSARY ITEMS ON SHELVES IN FRONT AREA ORGANIZE ALL REMAINING ITEMS. ALL FOOD MUST BE STORED IN DESIGATED AREAS AND ALL PERSONAL, TOOLS, CLEANING ITEMS NEED TO BE STORED AWAY FROM FOOD.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING. MUST SHOW PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2497350 DATED 3/24/21 NOT CORRECTED INCLUDING #10 OBSERVED NO HANDWASHING SINK AT DISHWASHING AREA WHERE LOW TEMPERATURE DISH MACHINE IS LOCATED. #10 OBSERVED SOAP DISPENSER ON WALL AT MOP SINK. MUST REMOVE. PRIORITY FOUNDATION 7-42-090.
  6. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE ON SITE DURING INSPECTION. INSTRUCTED TO PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK AT DISHWASHING AREA WHERE LOW TEMPERATURE DISH MACHINE IS LOCATED. MUST INSTALL. PRIORITY FOUNDATION. 7-38-030(C). NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED SOAP DISPENSER ON WALL AT MOP SINK. MUST REMOVE.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE. SHELLED EGGS FOUND AT 61.3F, COOKED RICE FOUND AT 58.2F AND COOKED VEGETABLE EGGROLLS FOUND AT 63.9F. INSTRUCTED MANAGER PROPER COLD HOLDING TEMPERATURE FOR TCS FOOD ITEMS MUST BE AT 41.0F OR LOWER. INSTRUCTED TO DISCARD AND DENATURE FOOD. ALL FOOD WEIGHING APPROXIMATELY 75 LBS AT A COST OF $100.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED EXTERIOR OF GREASE CONTAINER OUTSIDE WITH MINOR GREASE SPILLS ON FRONT END OF CONTAINER. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE GREASE BUILD UP ON VENTILATION HOOD IN PREP AREA. MUST CLEAN AND MAINTAIN.
  7. Canvass

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND PROVIDE CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • ALL READY TO EAT TCS FOOD INSIDE THE REACH IN COOLER AND WALK IN COOLER THAT ARE HELD OVER 24 HOURS MUST BE PROPERLY LABELED AND DATED WITH EXPIRATION DATE(ONLY 7 DAYS INSIDE THE COOLER). PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • SOME COOLERS HAS NO VISIBLE THERMOMETER. MUST PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL DRY BULK FOOD CONTAINERS AND SPICES MUST BE PROPERLY LABELED WITH COMMON NAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTH FOR WIPING THE PREP TABLES,CHOPPING BOARDS,COOLERS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • MIUST STORE ICE SCOOP ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED IN THE MOP SINK FAUCET.. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE ,SERVICED AND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • TOILET WASTE RECEPTACLES IN WOMEN'S WASHROOM MUST HAVE A COVER OR LID AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • PREP TABLES TOP AND BOTTOM SHELVE WITH SO MANY UNNECESSARY ITEMS. INSTRUCTED TO ORGANIZE,REMOVE NON FOOD ITEMS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR UNDER ALL COOKING EQUIPMENT WITH EXCESSIVE GREASE AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CERTIFIED FOOD SERVICE SANITATION MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE.
  8. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN KITCHEN HOOD WITH EXCESSIVE GREASE ACCUMULATION.------MUST CLEAN AND MAINTAIN WALLS BEHIND EXPOSED HAND SINK IN PREP/COOKING AREA AND WALLS WITH DRIED FOOD SPILLAGE AROUND SERVICE AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE AREA TO PREVENT PEST HARBORAGE.--------USABLE ITEMS (FOOD AND NON FOOD) MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. NO MILK CRATES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER (S) WITH INCOMPLETE PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO PROVIDE. INFORMATION GIVEN.
  9. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around dish machine counter area in state of disrepair, shall be repaired/replaced. Rear kitchen shelving that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of ice machine(exterior) not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under 2 compartment sink not clean, had excess grease build up under pallet, need detailed cleaning, excess grease build up removed.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Broken/damaged light shield in dish machine area shall be repaired/replaced.
  10. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in walk in cooler, must properly date food items in walk in cooler.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Reach in cooler shelving that had rust/peeling paint in prep area, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks not clean, had excess food debris, not clean, need detailed cleaning(crevices). Reach in cooler shelving/racks not clean, need detailed cleaning(crevices), prep table lower shelving in kitchen pre area mot clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in cooler, and walk in freezer under shelving/racks not clean need detailed cleaning(corners). Floors under cooking equipment not clean 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 kitchen area had peeling paint/holes, shall ne repaired/sealed
  11. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE WALK-IN FREEZER AND IN REACH-IN FREEZER.---------NOTED KNIVES STORED IN BETWEEN PIPE AND WALL IN SERVICE BAR AREA. MUST PROVIDE KNIFE RACK FOR PROPER KNIFE STORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALL WITH DRIED FOOD SPILLAGE BEHIND PREP TABLE IN REAR PREP/COOKING AREA.---------MUST CLEAN CEILING VENT COVER WITH EXCESSIVE DUST ACCUMULATION INSIDE MEN AND WOMEN WASHROOM.
    • 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 EMPLOYEE WASHROOM DOOR IN REAR PREP/COOKING AREA.
  12. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENTS DURING STORAGE AND SERVICE INSIDE 3 DOOR PREP COOLER (AIR TEMPERATURE OF 40.9F). NOTED COOKED CHICKEN INTERNAL TEMPERATURE OF 47.6F, 48.2F, 47.9F, BEEF AT 50.1F, 49.9F, 48.0F, SHRIMP AT 47.9F, 48.1F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 200.00, TOTAL WEIGHT 20 LBS. CRITICAL VIOLATION 7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF REACH-IN COOLERS AND FREEZERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL EXPOSED HAND SINK IN REAR PREP/COOKING AREA WITH HOT AND COLD RUNNING WATER EQUIPPED WITH SOAP AND HAND DRYING DEVICE OR PAPER TOWEL.---------MUST REPAIR LEAKY DRAINPIPE UNDERNEATH 2 COMPARTMENT SINK (RIGHT COMPARTMENT) IN REAR PREP/COOKING AREA..
  13. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS INSIDE FREEZER NOT PROPERLY STORED. INSTRUCTED TO STORAGE FOODS IN FOOD GRADE FREEZER BAGS.
    • 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. SILVERWARE ON TABLES NOT WRAPPED. INSTRUCTED TO WRAP ALL UTENSILS OR PLACE ON TABLE WHEN CUSTOMER ARRIVES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GASKETS NOT MAINTAINED ON REACH-IN COOLER DOOR. INSTURCTED TO REPLACE WORN GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CABBAGE SHREDDER ON PREP TABLE NOT CLEAN. INSTRUCTED TO CLEAN AND SANITIZE AFTER EACH USE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLE NOTED IN WALL BETWEEN BASEBAORD BEHIND 2 DOOR COOLER. INSTRUCTED TO SEAL ALL OPENINGS.
  14. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE UTENSIL USED TO SCOOP RICE AT LARGE WHITE RICE CONTAINER OR USE A RICE SCOOPER WITH A LONGER HANDLE AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR INTERIOR SCREEN DOOR LOCATED IN FRONT OF THE REAR EXIT DOOR CLOSEST TO THE REAR STAFF RESTROOM SO AS TO BE ADJUSTED TO PROPERLY FIT DOOR FRAME. DOOR IS NOT EVEN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DETAIL CLEAN AND SANITIZE BOTH STAND-UP FANS IN THE KITCHEN TO REMOVE EXCESSIVE DUST ACCUMULATION. ALSO CHANGE EXHAUST HOOD VENTS AND REMOVE GREASE ACCUMUALTION FROM HOOD FRAME ABOVE COOKING WOK STATIONS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO REMOVE ALL ALUMINUM FOIL FROM PIPES AND PREP TABLES FOR SURFACES TO BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE PEELING PAINT FROM WALL AROUND THE REAR EXIT DOOR CLOSEST TO THE RESTROOM.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE WASH CLOTHS IN THE SERVER STATION AREA IN SANITIZING SOLUTION UNTIL USED.
  15. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE UPRIGHT COOLERS AND WALK IN COOLER AT IMPROPER INTERNAL TEMPERATURES BETWEEN 45.0F TO 66.8F (FRIED CHICKEN 51.8F,PORK 46.1F,EGGS 66.8F,CHICKEN 54.3F, SHRIMP 50.3F, COOKE RICE 45.9F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF FOOD ITEMS 13LBS WORTH $60.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR TEMPERATURES AT ALL TIMES ESPECIALLY DURING LUNCH HOUR.(TEMPERATURE OF EQUIPMENT IS ADEQUATE AT THIS TIME). CITATION ISSUED FOR CRITICAL VIOLATION 7-38-005(A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • NOTED EMPLOYEES WEARING GLOVES AT THE PREP AREA; HOWEVER NOTED NO ONE CHANGING GLOVES. EMPLOYEE MOVED FROM ONE COOLER TO ANOTHER SELECTING ASSORTED FOOD ITEMS FROM CONTAINERS (UNCOOKED MEAT,SHRIMP,CUT VEGETABLES) THEN TO FRIED READY TO EAT ITEMS (CHICKEN) AT THE SAME TIME OPENING COOLER DOORS WITH SAME GLOVES.SAME EMPLOYEE WASHED HANDS WITH GLOVES ON AND PROCEEDED TO PREPARE FOOD. INSTRUCTED TO ALWAYS CHANGE GLOVES AND WASH HANDS AS OFTEN AS NEEDED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN EXTERIOR OF COOKING POTS BY THE 2 COMPARTMENT SINK AND CUTTING BOARD AT THE SMOOTHIE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE 2 COMPARTMENT SINK AT THE REAR FOOD PREP AREA. MUST REPAIR. ALSO INSTRUCTED TO DETAIL CLEAN FANS INSIDE WALK IN COOLER, UPRIGHT COOLERS AND EXHAUST FAN AT THE REAR PREP AREA.
  16. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks need cleaning, non food contact surfaces of storage shelving need cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in rear kitchen area need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust canopy needs cleaning, exhaust vents in bathroom not clean, need cleaning
  17. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Reach in cooler shelving that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of reach in cooler shelving not clean need detailed cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling in rear kitchen storage areas had splatter, not clean need detailed cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in rear storage area closet shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in walk in cooler, coolers not clean need cleaning.
  18. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.Found some food items not properly dated/labeled in walk in cooler, must date and label food items in walk in cooler.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage.Non food contact surfaces of walk in cooler shelving/racks not clean need detailed cleaning(crevices),non food contact surfaces of cooking equipment need detailed cleaning(crevices).Prep table lower shelving, and storage cabinet shelving need cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment not clean need cleaning(corners), floor in rear storage areas, furnace room need detailed cleaning(corners). The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 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.Walls in rear kitchen not clean need detailed cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 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.Light shields in prep areas need cleaning.
    • 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.Exhaust canopy had grease build up needs detailed cleaning, exhaust vents(ventilation)in kitchen prep areas, dining areas, and bathrooms not clean need detailed cleaning.
  19. Canvass

    4 infractions

    • 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.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Storage shelves inside prep cooler rusted .Instructed to apply non-toxic sealant to surface.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Can opener, fan covers and storage shelves thru-out not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind heavy equipment not cleaned. Instructed to detail clean daily.

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