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Taste Of Asia

3120-3122 N BROADWAY, CHICAGO, IL 60657 · Restaurant

12 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 10 ROACHES IN THE KITCHEN (6 UNDER THE DISHMACHINE AND 4 UNDER THE COOKING LINE). INSTRUCTED FACILITY TO REMOVE ALL PESTS AND TO MAINTAIN. RECOMMENDED TO CONTACT A LICENSED PEST CONTROL PROVIDED FOR SERVICE. SERIOUS CITATION ISSUED 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT # 1092873, DATED 3-18-14, NOT CORRECTED: VIOLATION 32: "FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE REAR FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS." VIOLATION 33: "DETAIL CLEAN VENTILATION HOOD AND FILTERS AQBOVE COOKING EQUIPMENT. MUST REMOVE ACCUMULATION OF GREASE. DETAIL CLEAN EXTERIOR OF COOKING EQUIPMENT." VIOLATION 40: "MUST PROVIDE A VISIBLE WORKING THERMOMETER AT ALL REFRIGERATION UNITS IN FOOD PREPARATION AREA." INSTRUCTED FACILITY TO CORRECT ALL AND TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT AND DEBRIS ON FLOORS THROUGHOUT. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST, DIRT, AND GREASE ACCUMULATION ON VARIOUS AREAS OF THE WALLS AND CEILING. INSTRUCTED FACILITY TO ROUTINELY CLEAN ALL AREAS OF THE WALLS AND CEILINGS AND TO MAINTAIN.
  4. Canvass

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED AND COOKED FOOD ITEMS INSIDE PREP COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY FOOD STORAGE SHELVING INSIDE REAR FOOD STORAGE ROOM. MUST REPAINT OR REPLACE. FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE REAR FREEZER. INSTRUTED TO USE FOOD GRADE STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN VENTILATION HOOD AND FILTERS AQBOVE COOKING EQUIPMENT. MUST REMOVE ACCUMULATION OF GREASE. DETAIL CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE AND EXTERIOR OF COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR IN KITCHEN FOOD PREP AREA IN FRONT OF 3-COMPARTMENT SINK BROKEN. MUST REPAIR/REPLACE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE WASHROOM DOOR NOT SELF-CLOSING. MUST PROVIDE A SELF-CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL WATER PRESSSURE IS NEEDED AT FRONT BAR 3-COMPARTMENT SINK. MUST REPAIR/MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A VISIBLE WORKING THERMOMETER AT ALL REFRIGERATION UNITS IN FOOD PREPARATION AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES FROM FRONT SELLING AREA TO PREVENT RODENT HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STOREIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  5. Complaint Re-Inspection

    0 infractions

  6. Complaint Re-Inspection

    13 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • CONTINUE TO OBSERVE CHEMICAL DISH MACHINE NOT DISPENSING SANITIZER WHILE DISHES BEING WASHED. FOUND 0 PPM CHLORINE LEVEL AFTER SEVERAL ATTEMPTS.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • CONTINUE TO OBSERVE WASTE WATER BACKING UP FROM THE RIGHT AND LEFT COMPARTMENTS OF THE KITCHEN 3 COMPARTMENT SINK WHEN WATER IS FILLED THEN RELEASED,NOTED WET DIRTY PLASTIC BAG WRAPPED AROUND THE DRAIN PIPE BENEATH THE SAID SINK,KITCHEN PAN ON FLOOR CATCHING WASTE WATER FROM PIPE.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • CONTINUE TO OBSERVE LIVE ROACH ACTIVITY IN THE KITCHEN COOKING AREAS; OVER THIRTY LIVE INFANT & ADULT ROACHES WERE FOUND IN THE KITCHEN CLUTTERED COOKING AREAS AND IN REAR KITCHEN COOLER DOOR GASKETS, INSIDE OF THE WOK STOVE WHERE FOOD IS PREPARED,OPENINGS WHERE WALL AND FLOOR MEET BENETH THE 3 COMPARTMENT SINK,AND INSIDE CRACKS AND OPENINGS ENCRUSTED WITH ROACH FECES ABOVE THE DISH WASHING AREA AND KITCHEN DOORWAYS AND AROUND THE HANDWASHING SIGNS,CALENDARS POSTED ON KITCHEN WALLS AND AROUND THE PLASTIC KNIFE RACK HUNG ON SAME WALL. REMOVE ALL EVIDENCE OF PEST INFESTATION, SEAL UP ALL AREAS OF POSSIBLE HARBORAGE AND WASH, RINSE AND SANITIZE ALL AREAS WHERE ACTIVITY IS FOUND IN DETAIL AND DRY STORAGE ROOM.THE REAR EXIT DOOR MUST BE RODENT-PROOFED AT BOTTOM RIGHT CORNER 1/4" MODE OF PEST ENTRY. THE CHEM-WISE PEST CONTROL LICENSE EXPIRED OBTAIN A VALID LICENSE COPY FROM YOUR PEST CONTROL OPERATOR AND A MAP OF THE PREMISES SHOWING BAIT/TRAP PLACMENT AND AN ACTIVITY LOG.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED IN DETAIL.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL OPEN FOOD PRODUCTS IN SANITARY CONTAINERS OR SINGLE USE FOOD BAGS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL FOOD UTENSILS ARE DIRTY AND COATED WITH DIRTY GREASE BUILDUP, CLEAN EVERY FOOD UTENSIL UNTIL IT IS SANITARY IN APPEARANCE AND SANITIZE THEM IN DETAIL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE ALL WORNED OUT -BLACK STAINED CUTTING BOARDS IN THE KITCHEN AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND MAINTAIN THE FOLLOWING: CLEAN EXTERIOR OF ALL COOKING EQUIPMENT, CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE DUST, CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE, PREP TABLES, EXTERIOR OF REFRIGERATION UNITS, REPAIR RUBBER GASKETS AT COOLER DOORS WHERE NEEDED, ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WASH-RINSE-SANITIZE FLOORS ALONG WALLS AND IN ALL CORNERS OF THE FOOD ESTABLISHMENT AND COVINGS IN DETAIL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WASH-RINSE-SANITIZE WALLS AND CEILINGS THROUGHOUT THE KITCHEN AREAS AND SEAL ALL NOTICEABLE OPENINGS WHERE NOTED TO MANAGEMENT AND AT DOOR FRAMES IN DETAIL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHT SHIELDS ARE DIRTY AND HAVE DEAD COCKROACHES INSIDE, CLEAN THE LIGHT FIXTURES INSIDE AND OUT AND SANITIZE IN DETAIL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE HOOD AND FILTERS AND DUCTS ALONG THE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING TO REMOVE HEAVILY GREASE BUILD-UP ON PIPES ATTACHED TO THE COOKING EQUIPMENTS THROUGHOUT THE PREMISES IN DETAIL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • DETAIL CLEAN,ORGANIZE STORAGE ROOMS,PERSONAL BELONGINGS FROM THE DRY STORAGE ROOMS,CLEANING EQUIPMENT MUST BE STORED IN A DESIGNATED AREAS.ALL ARTICLES STORED MUST BE 6" OFF FLOOR FOR EASIER CLEANING. REMOVE CLUTTERED CONDITIONS THROUGHOUT THE PREMISES IN DETAIL.
  7. Complaint

    14 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • CHEMICAL DISH MACHINE NOT DISPENSING SANITIZER WHILE DISHES BEING WASHED. FOUND 0 PPM CHLORINE LEVEL AFTER SEVERAL ATTEMPTS. CRITICAL CITATION ISSUED 7-38-030.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • WASTE WATER BACKING UP FROM THE RIGHT AND LEFT COMPARTMENTS OF THE KITCHEN 3 COMPARTMENT SINK WHEN WATER IS FILLED THEN RELEASED,NOTED WET DIRTY PLASTIC BAG WRAPPED AROUND THE DRAIN PIPE BENEATH THE SAID SINK,KITCHEN PAN ON FLOOR CATCHING WASTE WATER FROM PIPE. CRITICAL CITATION 7-38-030.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • OVER THIRTY LIVE INFANT & ADULT ROACHES WERE FOUND IN THE KITCHEN CLUTTERED COOKING AREAS AND IN REAR KITCHEN COOLER DOOR GASKETS, INSIDE OF THE WOK STOVE WHERE FOOD IS PREPARED,OPENINGS WHERE WALL AND FLOOR MEET BENETH THE 3 COMPARTMENT SINK,AND INSIDE CRACKS AND OPENINGS ENCRUSTED WITH ROACH FECES ABOVE THE DISH WASHING AREA AND KITCHEN DOORWAYS AND AROUND THE HANDWASHING SIGNS,CALENDARS POSTED ON KITCHEN WALLS AND AROUND THE PLASTIC KNIFE RACK HUNG ON SAME WALL. REMOVE ALL EVIDENCE OF PEST INFESTATION, SEAL UP ALL AREAS OF POSSIBLE HARBORAGE AND WASH, RINSE AND SANITIZE ALL AREAS WHERE ACTIVITY IS FOUND IN DETAIL. ALSO,LIVE ANTS BENEATH THE 2 DOOR COOLER IN KITCHEN,12 LIVE HOUSE FLIES FLYING AROUND THE FRONT DINING SECTION NEAR THE WINDOW,RAT DROPPINGS WHERE FOUND INSIDE FLOWER POTS THROUGHOUT THE REAR CORRIDOR LEADING TO THE CUSTOMERS TOILET ROOMS AND DRY STORAGE ROOM.THE REAR EXIT DOOR MUST BE RODENT-PROOFED AT BOTTOM RIGHT CORNER 1/4" MODE OF PEST ENTRY.. THE CHEM-WISE PEST CONTROL LICENSE EXPIRED OBTAIN A VALID LICENSE COPY FROM YOUR PEST CONTROL OPERATOR AND A MAP OF THE PREMISES SHOWING BAIT/TRAP PLACMENT AND AN ACTIVITY LOG.CRITICAL CITATION 7-38-020.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED IN DETAIL. SERIOUS VIOLATION 7-38-005A.
    • 25. TOXIC ITEMS PROPERLY STORED, LABELED AND USED
      • FOUND AN OPEN HALF CONTAINER OF BORIC ACID IN KITCHEN BENEATH THE CLEAN MULTI-USE UTENSIL STORAGE SHELVING.OBSERVED EXCESSIVE AMOUNTS OF WHITE POWDERED SUBSTANCES ON FLOORING THROUGHOUT IN CORNERS OF THE KITCHEN AND REAR STORAGE AREAS NEAR THE TOILET ROOMS AND BEHIND COOKING EQUIPMENTS,CHEST FREEZERS.THIS CHEMICAL MUST BE DISPENSED BY A LICENSED PEST CONTROL OPERATOR WHEN SERVICING THIS FOOD ESTABLISHMENT. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL OPEN FOOD PRODUCTS IN SANITARY CONTAINERS OR SINGLE USE FOOD BAGS,
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL FOOD UTENSILS ARE DIRTY AND COATED WITH DIRTY GREASE BUILDUP, CLEAN EVERY FOOD UTENSIL UNTIL IT IS SANITARY IN APPEARANCE AND SANITIZE THEM.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE ALL WORNED OUT -BLACK STAINED CUTTING BOARDS IN THE KITCHEN AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND MAINTAIN THE FOLLOWING: CLEAN EXTERIOR OF ALL COOKING EQUIPMENT, CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE DUST, CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE, PREP TABLES, EXTERIOR OF REFRIGERATION UNITS, REPAIR RUBBER GASKETS AT COOLER DOORS WHERE NEEDED, ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WASH-RINSE-SANITIZE FLOORS ALONG WALLS AND IN ALL CORNERS OF THE FOOD ESTABLISHMENT AND COVINGS IN DETAIL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WASH-RINSE-SANITIZE WALLS AND CEILINGS THROUGHOUT THE KITCHEN AREAS AND SEAL ALL NOTICEABLE OPENINGS WHERE NOTED TO MANAGEMENT AND AT DOOR FRAMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHT SHIELDS ARE DIRTY AND HAVE DEAD COCKROACHES INSIDE, CLEAN THE LIGHT FIXTURES INSIDE AND OUT AND SANITIZE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE HOOD AND FILTERS AND DUCTS ALONG THE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING TO REMOVE HEAVILY GREASE BUILD-UP ON PIPES ATTACHED TO THE COOKING EQUIPMENTS THROUGHOUT THE PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • DETAIL CLEAN,ORGANIZE STORAGE ROOMS,PERSONAL BELONGINGS FROM THE DRY STORAGE ROOMS,CLEANING EQUIPMENT MUST BE STORED IN A DESIGNATED AREAS.ALL ARTICLES STORED MUST BE 6" OFF FLOOR FOR EASIER CLEANING. REMOVE CLUTTERED CONDITIONS THROUGHOUT THE PREMISES.
  8. Canvass Re-Inspection

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS IN DRY FOOD STORAGE ROOM MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • TORN RUBBER DOOR GASKET ON BOX FREEZER AND ON RIGHT SIDE COOKS LINE COOLER. MUST REPLACE. MUST REMOVE DEAD ROACHES FROM ALL AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES IN DRY FOOD STORAGE ROOM. MUST REPLACE. PEELING WALL PAPER IN LADIES WASHROOM. MUST REMOVE/REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD IN DRY FOOD STORAGE ROOM.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • BROKEN SELF-CLOSING DEVICE ON MENS WASHROOM DOOR. MUST REPLACE/REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AN INTERNAL THERMOMETER IN FRONT SMALL TWO DOOR COOLER.
  9. Canvass

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • CHEMICAL DISH MACHINE NOT DISPENSING SANITIZER WHILE DISHES BEING WASHED. FOUND 0 PPM CHLORINE LEVEL AFTER SEVERAL ATTEMPTS. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE MACHINE UNTIL REPAIRED, DISPENSES CHLORINE SANITIZER TO 100 PPM AND C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 12-2-10 NOT CORRECTED. #33-DETAIL CLEAN THE TOP OF THE STOVE, GAS LINES BEHIND THE STOVE, PREP TABLES, VENTILATION HOOD, INTERIOR AND EXTERIOR OF ALL COOLERS, PREP TABLES, STORAGE SHELVES, INTERIOR OF FREEZERS, MICROWAVE, FOOD STORAGE CONTAINERS, WIRE STORAGE RACKS, TOP OF THE GREASE TRAP BETWEEN THE COOKING EQUIPMENT, INTERIOR OF THE CHEST FREEZER, INTERIOR OF THE ICE MACHINE, TOP OF THE DISHMACHINE.#34- DETAIL CLEAN THE FLOOR OF THE DRY STORAGE ROOM, FLOOR OF THE PREP AREA AND THE DINING AREA, FLOOR UNDER THE 3 COMPARTMENT SINK. #35-DETAIL CLEAN THE CEILING TILES AROUND THE EXHAUST VENT IN THE PREP AREA. #38-MUST INSTALL A DIPPER WELL FOR THE HAND DIPPED ICE CREAM. #43-MUST STORE WET WIPING CLOTHS IN SANITIZER INSTEAD OF ON TOP OF PREP COOLERS. SERIOUS CITATION ISSUED 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS IN DRY FOOD STORAGE ROOM MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • TORN RUBBER DOOR GASKET ON BOX FREEZER AND ON RIGHT SIDE COOKS LINE COOLER. MUST REPLACE. MUST REMOVE DEAD ROACHES FROM ALL AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES IN DRY FOOD STORAGE ROOM. MUST REPLACE. PEELING WALL PAPER IN LADIES WASHROOM. MUST REMOVE/REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD IN DRY FOOD STORAGE ROOM.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • BROKEN SELF-CLOSING DEVICE ON MENS WASHROOM DOOR. MUST REPLACE/REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AN INTERNAL THERMOMETER IN FRONT SMALL TWO DOOR COOLER.
  10. Tag Removal

    6 infractions

    • 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. GREASE TRAP BELOW THE 3 COMPARTMENT SINK IS RUSTED AND DIRTY. MUST REPAINT THE GREASE TRAP. REPLACE THE TORN DOOR GASKET AROUND THE INSIDE OF THE DOOR OF THE VEGETABLE PREP 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. DETAIL CLEAN THE TOP OF THE STOVE, GAS LINES BEHIND THE STOVE, PREP TABLES, VENTILATION HOOD, INTERIOR AND EXTERIOR OF ALL COOLERS, PREP TABLES, STORAGE SHELVES, INTERIOR OF FREEZERS, MICROWAVE, FOOD STORAGE CONTAINERS, WIRE STORAGE RACKS, TOP OF THE GREASE TRAP BETWEEN THE COOKING EQUIPMENT, INTERIOR OF THE CHEST FREEZER, INTERIOR OF THE ICE MACHINE, TOP OF THE DISHMACHINE.
    • 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. DETAIL CLEAN THE FLOOR OF THE DRY STORAGE ROOM, FLOOR OF THE PREP AREA AND THE DINING AREA, FLOOR UNDER THE 3 COMPARTMENT SINK.
    • 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. DETAIL CLEAN THE CEILING TILES AROUND THE EXHAUST VENT IN THE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A DIPPER WELL FOR THE HAND DIPPED ICE CREAM.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WET WIPING CLOTHS IN SANITIZER INSTEAD OF ON TOP OF PREP COOLERS.
  11. Tag Removal

    6 infractions

    • 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. GREASE TRAP BELOW THE 3 COMPARTMENT SINK IS RUSTED AND DIRTY. MUST REPAINT THE GREASE TRAP. REPLACE THE TORN DOOR GASKET AROUND THE INSIDE OF THE DOOR OF THE VEGETABLE PREP 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. DETAIL CLEAN THE TOP OF THE STOVE, GAS LINES BEHIND THE STOVE, PREP TABLES, VENTILATION HOOD, INTERIOR AND EXTERIOR OF ALL COOLERS, PREP TABLES, STORAGE SHELVES, INTERIOR OF FREEZERS, MICROWAVE, FOOD STORAGE CONTAINERS, WIRE STORAGE RACKS, TOP OF THE GREASE TRAP BETWEEN THE COOKING EQUIPMENT, INTERIOR OF THE CHEST FREEZER, INTERIOR OF THE ICE MACHINE, TOP OF THE DISHMACHINE.
    • 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. DETAIL CLEAN THE FLOOR OF THE DRY STORAGE ROOM, FLOOR OF THE PREP AREA AND THE DINING AREA, FLOOR UNDER THE 3 COMPARTMENT SINK.
    • 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. DETAIL CLEAN THE CEILING TILES AROUND THE EXHAUST VENT IN THE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A DIPPER WELL FOR THE HAND DIPPED ICE CREAM.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WET WIPING CLOTHS IN SANITIZER INSTEAD OF ON TOP OF PREP COOLERS.
  12. Canvass

    7 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED NO SANITIZING RINSE AVAILABLE AT THE LOW TEMPERATURE DISHMACHINE. NO CHLORINE SANITIZER WAS DETECTED AT THE DISHMACHINE. UNIT TAGGED BY CDPH. MANAGEMENT INSTRUCTED TO MAINTAIN THE DISHMACHINE WITH A CHLORINE SANITIZING RINSE OF 100 PPM. FAX REINSPECTION LETTER TO (312) 746-4240 AFTER UNIT HAS BEEN REPAIRED. CRITICAL VIOLATION 7-38-030.
    • 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. GREASE TRAP BELOW THE 3 COMPARTMENT SINK IS RUSTED AND DIRTY. MUST REPAINT THE GREASE TRAP. REPLACE THE TORN DOOR GASKET AROUND THE INSIDE OF THE DOOR OF THE VEGETABLE PREP 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. DETAIL CLEAN THE TOP OF THE STOVE, GAS LINES BEHIND THE STOVE, PREP TABLES, VENTILATION HOOD, INTERIOR AND EXTERIOR OF ALL COOLERS, PREP TABLES, STORAGE SHELVES, INTERIOR OF FREEZERS, MICROWAVE, FOOD STORAGE CONTAINERS, WIRE STORAGE RACKS, TOP OF THE GREASE TRAP BETWEEN THE COOKING EQUIPMENT, INTERIOR OF THE CHEST FREEZER, INTERIOR OF THE ICE MACHINE, TOP OF THE DISHMACHINE.
    • 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. DETAIL CLEAN THE FLOOR OF THE DRY STORAGE ROOM, FLOOR OF THE PREP AREA AND THE DINING AREA, FLOOR UNDER THE 3 COMPARTMENT SINK.
    • 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. DETAIL CLEAN THE CEILING TILES AROUND THE EXHAUST VENT IN THE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A DIPPER WELL FOR THE HAND DIPPED ICE CREAM.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WET WIPING CLOTHS IN SANITIZER INSTEAD OF ON TOP OF PREP COOLERS.