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NEW CHINA BUFFET ENTERPRISES

7310 W FOSTER AVE, CHICAGO, IL 60656 · Restaurant

11 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass Re-Inspection

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE DURING STORAGE AND SERVICE. NOTED COOKED RICE (FOR SUSHI) AT 85.5F STORED INSIDE CHEST COOLER. NO SHELF (PH) STABLE TEST AVAILABLE. INSTRUCTED TO PROVIDE. POTENTIALLY HAZARDOUS FOOD MUST BE TESTED AT A CERTIFIED MICROBIOLOGICAL TESTING LABORATORY AND MUST HAVE WRITTEN DOCUMENTATION FROM THE SAID PARTICULAR PRODUCT CAN BE HELD AT ROOM TEMPERATURE. INSTRUCTED PERSON IN CHARGE, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $5.00 TOTAL WEIGHT 1LB. CRITICAL VIOLATION ISSUED 7-38-005 (A).
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • OBSERVED OVER 100 RODENT (MICE) DROPPINGS INSIDE CABINETS UNDERNEATH HOT AND COLD HOLDING BUFFET TABLE AND UNDERNEATH SEATS. MUST RODENT PROOFED BOTTOM OF FRONT/ENTRANCE DOOR.---------NOTED INCOMPLETE PEST CONTROL LOG INFORMATION. MUST PROVIDE MAP AND CHEMICAL USED. CRITICAL VIOLATION ISSUED 7-38-020
    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATIONS NOT CORRECTED ISSUED 10-21-13 INSPECTION REPORT# 1369844. CRITICAL VIOLATION ISSUED 7-42-090 #32 - INSTRUCTED TO CLEAN AND REPAINT PREP SHELF WITH RUST BUILD-UP IN PREP AREA.---------MUST CLEAN AND REPAINT RUST METAL STORAGE RACKS INSIDE WALK-IN COOLER OR REPLACE.----------MUST REPLACE WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP AROUND (2) 3 COMPARTMENT SINK. #34 - INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAM UNDER AND AROUND 3 COMPARTMENT SINK, BY DISH WASHING MACHINE).---------MUST CLEAN AND MAINTAIN FLOORS ALONG THE WALLS UNDER COOKING LINE. #35 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD DEBRIS ACCUMULATION AROUND PREP AREA AND/OR REPAINT. #36 - LIGHT MUST BE SHIELDED WITH END CAPS INSIDE ICE CREAM FREEZER. #38 - INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2) 3 COMPARTMENT SINK.--------MUST REPAIR OR REPLACE BACK FLOW PREVENTER DEVICE AT MOP SINK. #40 - INSTRUCTED TO PROVIDE THERMOMETER INSIDE PIZZA/GARLIC BREAD HOT HOLDING UNIT. #16 - INTERIOR SURFACES OF ICE MACHINE NEEDS ADDITIONAL DETAIL CLEANING AND INTERIOR SURFACES OF (2) BEVERAGE/SODA DISPENSER MACHINE.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • UPGRADED TO CRITICAL VIOLATION#14
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • UPGRADED TO CRITICAL VIOLATION #14.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED METAL SHEET NEXT TO DISH MACHINE IN POOR REPAIR WITH GAP/OPENING. INSTRUCTED TO CLEAN AND REPAIR OR REPLACE.--------MUST PROVIDE SNEEZE GUARD/BARRIER ATTACHED TO ICE CREAM TAYLOR MACHINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLER, DISH RACKS (DISH MACHINE), INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, OVENS, PIPES AND ELECTRICAL CONDUITS WITH EXCESSIVE GREASE, INTERIOR CABINET UNDER HOT AND COLD BUFFET TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ADDITIONAL CLEANING OF FLOORS ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDERNEATH COOKING EQUIPMENT WITH GREASE AND FOOD DEBRIS.-------NOTED FOUL SEWER ODOR COMING FROM FLOOR DRAIN NEXT TO 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN THE SAID FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH EXCESSIVE GREASE ACCUMULATION.--------MUST CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE INSIDE WALK-IN COOLER.---------MUST CLEAN AND MAINTAIN LIGHTSHIEDLS WITH DUST AND GREASE BUILD-UP ABOVE FOOD PREP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED FLOOR DRAIN UNDER 3 COMPARTMENT SINK WITH AN OPEN DRAIN. INSTRUCTED TO REMOVE TAPE AROUND PIPES. MUST PROVIDE 6 INCHES AIR GAP.---------MUST PROVIDE BACKFLOW PREVENTER DEVICE AT MOPSINK FAUCET.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE METAL STEM THERMOMETER FOR HOT AND COLD HOLDING TEMPERATURE OF FOOD PRODUCTS.
  4. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE DURING STORAGE AND SERVICE. NOTED COOKED RICE (FOR SUSHI) AT 83.5F STORED INSIDE CHEST COOLER (PREP AREA). NO SHELF (PH) STABLE TEST AVAILABLE. INSTRUCTED TO PROVIDE. POTENTIALLY HAZARDOUS FOOD MUST BE TESTED AT A CERTIFIED MICROBIOLOGICAL TESTING LABORATORY AND MUST HAVE WRITTEN DOCUMENTATION FROM THE SAID PARTICULAR PRODUCT CAN BE HELD AT ROOM TEMPERATURE. FOUND SEAFOOD SALAD INTERNAL TEMPERATURE OF 53.8F, CABBAGE/CARROT SALAD AT 51.9F, SLICED TOMATO CUCUMBER SALAD AT 48.9F. THE SAID FOOD PRODUCTS ARE STORED AT THE BUFFET COLD HOLDING TABLE (WITH AN AIR TEMPERATURE OF 41.9F. INSTRUCTED PERSON IN CHARGE, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $50.00 TOTAL WEIGHT 5 LBS. CRITICAL VIOLATION ISSUED 7-38-005 (A).
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND ICE NOT PROTECTED DURING STORAGE AND SERVICE. INTERIOR SURFACES OF ICE MACHINE BEHIND UPPER AND LOWER PANEL NOT CLEAN WITH BLACK MOLDLKE SUBSTANCE AROUND TUBINGS AND SURFACES WHERE THE WATER FLOWS. INTRUCTED TO DETAIL CLEAN AND MAINTAIN. SERIOUS VIOLATION 7-38-005 (A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND NO LICENSED PEST CONTROL SERVICE AND NO WRITTEN PEST CONTROL LOG BOOK. INSTRUCTED TO PROVIDE. A WRITTEN LOG SHALL BE MAINTAINED AND AVAILABLE. SERIOUS VIOLATION ISSUED 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOOD (E.G. CHICKEN, COOKED RICE, MEAT, SOUP, BEEF, PORK ETC.) ARE BEING PREPARED AND SERVED. MUST PROVIDE. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION ISSUED 7-38-012
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED ISSUED ON 01-30-2013, INSPECTION REPORT# 1321640. SERIOUS VIOLATION ISSUED 7-42-090 #32 - INSTRUCTED TO CLEAN AND REPAINT PREP SHELF WITH RUST BUILD-UP IN PREP AREA.---------MUST CLEAN AND REPAINT RUST METAL STORAGE RACKS INSIDE WALK-IN COOLER OR REPLACE.----------MUST REPLACE WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP AROUND (2) 3 COMPARTMENT SINK. #34 - INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAM UNDER AND AROUND 3 COMPARTMENT SINK (BY DISH WASHING MACHINE).---------MUST CLEAN AND MAINTAIN FLOORS ALONG THE WALLS UNDER COOKING LINE. #35 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD DEBRIS ACCUMULATION AROUND PREP AREA AND/OR REPAINT. #36 - LIGHT MUST BE SHIELDED WITH END CAPS INSIDE ICE CREAM FREEZER. #38 - INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2) 3 COMPARTMENT SINK.--------MUST REPAIR OR REPLACE BACK FLOW PREVENTER DEVICE AT MOP SINK. #40 - INSTRUCTED TO PROVIDE THERMOMETER INSIDE PIZZA/GARLIC BREAD HOT HOLDING UNIT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED METAL SHEET NEXT TO DISH MACHINE IN POOR REPAIR WITH GAP/OPENING AND WITH EXCESSIVE BLACK MOLD LIKE SUBSTANCE. INSTRUCTED TO CLEAN AND REPAIR OR REPLACE.---------MUST CLEAN AND REPAINT (2) PREP SHELVES (UNDER PREP TABLE) WITH RUST BUILD-UP OR REPLACE.-------MUST PROVIDE SNEEZE GUARD/BARRIER ATTACHED TO ICE CREAM TAYLOR MACHINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLER, DISH RACKS (DISH MACHINE), INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, OVENS, PIPES AND ELECTRICAL CONDUITS WITH EXCESSIVE GREASE, INTERIOR CABINET WITH CLUTTER UNDER HOT AND COLD BUFFET TABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH EXCESSIVE GREASE ACCUMULATION.--------MUST CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE INSIDE WALK-IN COOLER.---------MUST CLEAN AND MAINTAIN LIGHTSHIEDLS WITH DUST AND GREASE BUILD-UP ABOVE FOOD PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE METAL STEM THERMOMETER FOR HOT AND COLD HOLDING TEMPERATURE OF FOOD PRODUCTS.
  5. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN AND REPAINT PREP SHELF WITH RUST BUILD-UP IN PREP AREA.---------MUST CLEAN AND REPAINT RUST METAL STORAGE RACKS INSIDE WALK-IN COOLER OR REPLACE.----------MUST REPLACE WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP AROUND (2) 3 COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAM UNDER AND AROUND 3 COMPARTMENT SINK (BY DISH WASHING MACHINE).---------MUST CLEAN AND MAINTAIN FLOORS ALONG THE WALLS UNDER COOKING LINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD DEBRIS ACCUMULATION AROUND PREP AREA AND/OR REPAINT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT MUST BE SHIELDED WITH END CAPS INSIDE ICE CREAM FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2) 3 COMPARTMENT SINK.--------MUST REPAIR OR REPLACE BACK FLOW PREVENTER DEVICE AT MOP SINK ----------MUST FIX LEAKY FAUCET HANDLE AT (2) 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER INSIDE PIZZA/GARLIC BREAD HOT HOLDING UNIT.
  6. Complaint Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOR NEXT REGULAR INSPECTION
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOR NEXT REGULAR INSPECTION
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOR NEXT REGULAR INSPECTION
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOR NEXT REGULAR INSPECTION
  7. Complaint

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED,SERIOUS VIOLATION,CITATION ISSUED,FOUND ICE MACHINE DIRTY BLACK,SLIMY MATERIALS ON WALLS TOUCHING ICE AND ICE WATER;INSTRUCTED TO CALL SERVICE FOR CLEANING,TAG MACHINE;MUST FAX LETTER TO CDPH 312-746-4240 WHEN MACHINE HAS BEEN CLEANED
    • 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 CABINETS UNDER BUFFET STEAM TABLES UNCLEAN,UNDER SALAD BUFFET TABLE UNCLEAN MUST DETAIL CLEAN AND MAINTAIN; PAPER TOWEL HOLDER IN PREP AREA UNCLEAN MUST CLEAN AND MAINTAIN; INTERIOR OF 2 DOOR PREP COOLER UNCLEAN MUST CLEAN AND MAINTAIN
    • 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. SLIPPERY FLOOR IN PREP AREA , MUST PROVIDE RUBBER MAT ON FLOOR,MUST CLEAN AND MAINTAIN
    • 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. DAMAGED BAS WALLS ON CORNER OF 3 COMPARTMENT SINK NEAR WALK IN COOLER MUST BE REPAIRED
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. 3 COMPARTMENT SINK AND AROUND DISH MACHINE NEEDS RECAULKING
  8. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Above violation still remaining(cooler shelving that had rust, peeling paint shall be repair/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Above violation still remaining.
  9. Canvass

    7 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Found/obseved 2nd 3 compartment sink not draining properly, overflowing,(Supervisor B.turkaly notified). Citation#H000072733 issued with a court date of 10/27/2011, at 400 w Superior in room#112 at 2:00PM.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Prep tables that had peeling paint/rust shall be repair/replaced, cooler shelving that had peeling paint/ rust shall be replaced, repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean need detailed cleaning, Non food contact surfaces of cooler shelving need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment, prep tables, storage shelving not clean need detailed cleaning(corners).Floors in private room need cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Peeling paint in kitchen prep areas shall be repair/sealed, ceiling tiles in kitchen prep areas need cleaning(detailed).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Broken/damaged light shields in kitchen prep are shall be replaced, light shields in kitchen prep area need detailed cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in walk in cooler, kitchen prep area, and bathrooms not clean need detailed cleaning(crevices).
  10. 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 coolers, must date and label food items in coolers.
    • 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 cooler shelving, ice machine not clean need cleaning(detailed).Non food contact surfaces of cooking equipment need cleaning.
    • 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.Floors under cooking equipment need detailed cleaning(corners), floors in rear kitchen areas need cleaning.
    • 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.Ceiling tiles in kitchen prep areas not clean need cleaning, walls in prep areas, and rear storage sreas need cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in kitchen prep areas not clean need detailed cleaning. 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.
    • 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 excess grease build up needs detailed cleaning, exhaust vents(ventilation)in kitche prep area, coolers, and bathroom need cleaning.
  11. License

    0 infractions