Nicky's Chinese Food

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed evidence of rodent activity on the premises. Observed approximately 60 mouse droppings on the floor of the rear storage area behind the kitchen under the storage shelves and at front prep area behind chest freezer. Management instructed to clean and remove all rodent droppings from all affected areas. Additional pest control service is needed to eliminate the pest activity. Priority foundation #7-38-020(a). Citation issued.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food containers stored on the floor in the walk-in cooler.instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handlers prepping food without hair restraints. Instructed person in charge that all food handlers must wear a hair restraint.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed grease buildup, food debris, and dirt on floor under cooking equipment, along walls and in all corners in prep, dish washing, and storage areas. Instructed manager to clean floors under all equipment, along walls and in all corners in all areas. Observed dust buildup on ceiling and wall vents in prep and storage areas.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed food storage containers without labels containing the common name of foods. Instructed to provide.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed various frozen food items in plastic grocery bags in the walk-in freezer. Management instructed to use proper food grade storage bags and containers only.

Equipment and surfaces were dirty.

Inspector’s note: Observed grease buildup on cooking equipment, walls, surrounding floors and shelving units in the kitchen/prep areas. Instructed to degrease, clean and sanitize.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed grease buildup, food debris, and dirt on floor under cooking equipment, along walls and in all corners in prep, dish washing, and storage areas. Instructed manager to clean floors under all equipment, along walls and in all corners in all areas. Observed dust buildup on ceiling and wall vents in prep and storage areas.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed bulk containers not labeled in storage areas. Instructed manager to label all bulk containers with common name of food.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in cooler and freezer. Instructed manager to elevate all food items six inches off floor.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handlers not wearing hair restraints. All food handlers must wear effective hair restraints.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep table. Instructed manager to store wiping cloths in sanitizing solution between uses.

In-use utensils weren’t stored properly.

Inspector’s note: Observed handle of dispensing utensil inside food items. Instructed manager to provide long handle dispensing utensils and store handle above food to prevent contamination.

Equipment and surfaces were dirty.

Inspector’s note: Observed food debris and spills on interior and exterior surfaces of cooking equipment, bulk containers, shelving units, prep tables. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking drainpipe under prep sink. Instructed manager to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed debris and spills on walls and floors under all equipment, along walls and in all corners in prep and storage areas. Instructed manager to clean and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed bulk containers not labeled in storage areas. Instructed manager to label all bulk containers with common name of food.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed over 100 mice droppings scattered on floor along walls and corners in front beverage, prep and storage areas. Instructed manager to call an exterminator for service, clean and santize all areas. Priority foundation 7-38-020(a) citation issued

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in cooler and freezer. Instructed manager to elevate all food items six inches off floor.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handlers not wearing hair restraints. All food handlers must wear effective hair restraints.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep table. Instructed manager to store wiping cloths in sanitizing solution between uses.

In-use utensils weren’t stored properly.

Inspector’s note: Observed handle of dispensing utensil inside food items. Instructed manager to provide long handle dispensing utensils and store handle above food to prevent contamination.

Equipment and surfaces were dirty.

Inspector’s note: Observed food debris and spills on interior and exterior surfaces of cooking equipment, bulk containers, shelving units, prep tables. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking drainpipe under prep sink. Instructed manager to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed debris and spills on floors under all equipment, along walls and in all corners in prep and storage areas. Instructed manager to clean and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor inside walk-in cooler and freezer. Instructed manager to elevate all food items six inches off floor. Observed missing lids on bulk food containers. Instructed manager to replace missing lids to protect food items from contamination.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handlers not wearing hair restraints. All food handlers must wear effective hair restraints.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store wiping cloths in sanitizing solution between uses.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed open food items stored inside grocery bags. Instructed manager to store food in clean food storage bags or containers.

Equipment and surfaces were dirty.

Inspector’s note: Observed food debris on interior and exterior surfaces of cooking equipment, prep tables, shelving units. Must clean and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor inside walk-in cooler and freezer. Instructed manager to elevate all food items six inches off floor. Observed missing lids on bulk food containers. Instructed manager to replace missing lids to protect food items from contamination.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handlers not wearing hair restraints. All food handlers must wear effective hair restraints.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store wiping cloths in sanitizing solution between uses.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed open food items stored inside grocery bags. Instructed manager to store food in clean food storage bags or containers.

Equipment and surfaces were dirty.

Inspector’s note: Observed food debris on interior and exterior surfaces of cooking equipment, prep tables, shelving units. Must clean and maintain.

Sewage or wastewater wasn’t disposed of properly.

Inspector’s note: Observed wastewater backing up through floor drain inside washroom when hand washing sink is in use. Instructed manager to call plumber and repair drainline.priority 7-38-030(c) citation issued

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor inside walk-in cooler and freezer. Instructed manager to elevate all food items six inches off floor. Observed missing lids on bulk food containers. Instructed manager to replace missing lids to protect food items from contamination.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handlers not wearing hair restraints. All food handlers must wear effective hair restraints.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store wiping cloths in sanitizing solution between uses.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed open food items stored inside grocery bags. Instructed manager to store food in clean food storage bags or containers.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting boards in the prep area with dark seems. Must resurface and/or replace.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed over 100 mice droppings scattered on floor along walls and corners in rear storage area. Instructed manager to call an exterminator for service, clean and sanitize all areas. Priority foundation 7-38-020(a) citation issued

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor inside walk-in cooler and freezer. Instructed manager to elevate all food items six inches off floor. Observed missing lids on bulk food containers. Instructed manager to replace missing lids to protect food items from contamination.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handlers not wearing hair restraints. All food handlers must wear effective hair restraints.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store wiping cloths in sanitizing solution between uses.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting boards in the prep area with dark seems. Must resurface and/or replace.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed open food items stored inside grocery bags. Instructed manager to store food in clean food storage bags or containers.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed ice buildup on compressor inside walk-in cooler. Instructed manager to repair and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed food debris and grease buildup on interior and exterior surfaces of cooking equipment, prep tables, shelving units, coolers, freezers, holding units, sinks. Instructed manager to clean and maitain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris, spills and grease buildup on walls and floors under all cooking equipment, prep tables, holding units, coolers, freezers, along walls and in all corners in prep, storage, and dish washing areas. Instructed manager to clean and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting boards in the prep area with dark seems. Must resurface and/or replace.

Equipment and surfaces were dirty.

Inspector’s note: Must clean and maintain all storage shelving through out including interior of walk in coolers.

Equipment and surfaces were dirty.

Inspector’s note: Observed the cooking equipment encrusted with food debris and/or grease. Must detail clean and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Must clean and maintain the fixtures in the washroom.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean the floors through out and walls behind prep station to remove spills, debris and/or grease.

Ventilation or lighting was inadequate.

Inspector’s note: Must clean the hood and filters above the cooking equipment to remove grease and debris.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed 1 live crawling roach in the rear storage area and 50 mice droppings scattered on the floor side rear dry storage area. Premises must up-grade house keeping. Instructed to remove and detail clean affected areas. Call pest control for service. Priority foundation citation issued #7-38-020(a).

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the floors under around and behind cooking equipment, under sinks and under shelves in the storage rooms. Instructed to clean the walls around and behind cooking and other equipment where needed and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Must detail clean and maintain the hood and filters above the cooking equipment to remove grease build up.

Equipment and surfaces were dirty.

Inspector’s note: The exterior surfaces of the cooking equipment and refrigeration units need cleaning. Clean bottom area of fryers to remove grease. Clean shelves inside of walk-in cooler and freezer.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: The plumbing fixtures in the washroom in need of detail cleaning; clean toilet and sink and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the floors under around and behind cooking equipment, under sinks and under shelves in the storage rooms. Instructed to clean the walls around and behind cooking and other equipment where needed and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Prep tables in the kitchen in need of cleaning along with the storage shelves in the walk-in cooler and other refrigeration units.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed the fixtures in the washroom dirty. Must clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors throught out and the ceiling and wall in the kitchen need cleaning.

Ventilation or lighting was inadequate.

Inspector’s note: Must clean the filters and hood above the cooking equipment to remove grease and debris.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Instructed to store all wiping cloths in a sanitizing solution when not in use.

Equipment and surfaces were dirty.

Inspector’s note: Observed the interior of the ice machine in need of cleaning; instructed to clean (corrected on site). Observed the bottom of the fryers and prep tables in the kitchen in need of cleaning along with the storage shelves in the walk-in cooler and other refrigeration units.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the floors under the cooking equipment, in the storage area under and around shelves and bulk storage containers and also inside of the walk-in cooler.

Wiping cloths weren’t used or stored properly.

Inspector’s note: All wiping cloths must be stored in a clean sanitizing solution when not in use. Instructed to provide sanitizing buckets at all times.

In-use utensils weren’t stored properly.

Inspector’s note: Instructed to remove utensil from between reach in coolers and store in a clean sanitized container. Instructed to correct and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: New cutting boards need to replace all worn boards. Instructed to replace and maintain

Equipment and surfaces were dirty.

Inspector’s note: All cooking equipment in need of detail cleaning to remove all grease and food debri build up. Must clean sides of fryers, stove top, and wok station. Instructed to detail clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Interior of all reach in coolers in need of detail cleaning to remove all food debris. Instructed to clean inside all coolers to remove food spills. Instructed to correct and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Leak at front 3 compartment sink p trap. Instructed to correct and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors throughout all prep and storage areas in need of detail cleaning. Instructed to clean under sinks, cooking equipment, in walk in cooler, and under storage shelves. Must clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Air vents above pop cooler in need of detail cleaning to remove all dust build up. Instructed to detail clean and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: All wiping cloths must be stored in a clean sanitizing solution when not in use. Instructed to provide sanitizing buckets at all times.

In-use utensils weren’t stored properly.

Inspector’s note: Instructed to remove utensil from between reach in coolers and store in a clean sanitized container. Instructed to correct and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: New cutting boards need to replace all worn boards. Instructed to replace and maintain

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Intructed to replace all debri built up storage shelves in walk in cooler. Instructed to correct and maintain at all times.

Equipment and surfaces were dirty.

Inspector’s note: All cooking equipment in need of detail cleaning to remove all grease and food debri build up. Must clean sides of fryers, stove top, and wok station. Instructed to detail clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Interior of all reach in coolers in need of detail cleaning to remove all food debris. Instructed to clean inside all coolers to remove food spills. Instructed to correct and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Leak at front 3 compartment sink p trap. Instructed to correct and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors throughout all prep and storage areas in need of detail cleaning. Instructed to clean under sinks, cooking equipment, in walk in cooler, and under storage shelves. Must clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Air vents above pop cooler in need of detail cleaning to remove all dust build up. Instructed to detail clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean and maintain the following: shelves inside of the walk-in cooler, exterior surfaces of bus tubs storing foods inside of the walk-in cooler, exterior surfaces of cooking equipment (grill, burner, wok station and steamtable).

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the floor under cooking equipment to remove grease, clean floor inside of walk-in cooler and clean walls of walk in cooler.

Ventilation or lighting was inadequate.

Inspector’s note: Observed blown light bulbs in kitchen area; replace bulbs where needed.

Ventilation or lighting was inadequate.

Inspector’s note: Clean vent system above cooking equipment to remove grease observed in unit.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed 30 mice droppings on the floor and shelving at the front service counter and 25 mice droppings on the floor and empty storage container tops in the rear dish washing area. Must remove and detail clean affected areas. Priority foundation citation issued #7-38-020(a).

Equipment and surfaces were dirty.

Inspector’s note: Observed the exterior of all cooking equipment dirty. Must detail clean to remove grease and debris.

Equipment and surfaces were dirty.

Inspector’s note: Must detail clean all prep tables, storage shelving, interior of the walk in cooler, freezer, bulk storage container(exterior).

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need detail cleaning through out to remove grease,spills and debris.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean the walls and attached pipe behind the cooking equipment to remove grease and debris build up.

Ventilation or lighting was inadequate.

Inspector’s note: Must clean all vent cover through out the serving and prep area to remove dust and debris.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Instructed to label all bulk storage containers with name of product inside of container.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean and maintain the following: exterior surfaces of cooking equipment: fryers, wok station, refrigeration units, rice cookers etc to remove accumulated grease build up and residue from refrigeration units.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to walls around under and behind all kitchen and stored equipment and maintain. Clean ceiling vents in kitchen and washroom.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to clean the vents in the hooded system above the cooking equipment.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Instructed to label all bulk storage containers with name of product inside of container.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed pest activity on premises. Found evidence of roaches (3 live adult), 30 mouse droppings on floor and shelves, 3 live house flies in kitchen and 6-8 fruit flies in rear storage area. Instructed to eliminate pest activity and have pest control service prior to reinspection next week. Priority foundation violation 7-38-020(a) issued.

Equipment and surfaces were dirty.

Inspector’s note: Nstructed to clean and maintain the following: exterior surfaces of cooking equipment: fryers, wok station, prep tables, bulk storage containers, refrigeration units, rice cookers etc to remove accumulated grease build up and residue from refrigeration units.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean floors and walls around under and behind all kitchen and stored equipment and maintain. Clean ceiling vents in kitchen and washroom.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to clean the vents in the hooded system above the cooking equipment.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean and maintain the following: exterior surfaces of cooking equipment: wok station, bulk storage containers, rice cookers etc.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the walls around under and behind all kitchen equipment where needed. Clean the ventilation fan on the ceiling of the washroom to remove dust observed.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to clean the vents in the ventilation system above the cooking equipment.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Instructed to label all bulk storage containers with the name of the product inside of the container.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed evidence of pest activity on premises. Found 80 mouse droppings on the floor in the storage room behind the front serving area, on the bottoms of the prep tables in the kitchen and on the floor under the three comp sink. Instructed to clean all affected areas and have pest control service prior to reinspection next week. Priority foundation violation 7-38-020(a) issued.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean and maintain the following: exterior surfaces of cooking equipment: fryers, wok station, prep tables, bulk storage containers, refrigeration units, rice cookers etc.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the floors and walls around under and behind all kitchen equipment where needed. Clean the ventilation fan on the ceiling of the washroom to remove dust observed.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to clean the vents in the ventilation system above the cooking equipment.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking faucet on 3-compartment sink. Instructed manager to repair and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed missing light shields in single service article storage area. Instructed manager to provide.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed reach-in cooler not maintaining proper temperature 58.3f. Instructed manager to repair.cooler must maintain 41f or below. Cooler is tagged held for inspection and must not be used until reinspected by chicago department of health. Priority foundation 7-38-005

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed over 50 mice droppings on floor along walls and corners near water heater, 20 mice droppings scattered on shelving units and 10 mice droppings scattered on ladder in rear storage area. Instructed manager to call an exterminator for service, clean and sanitize all areas. Priority foundation 7-38-020(a)

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed ice buildup inside walk-in freezer. Instructed manager to remove and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease buildup on interior and exterior surfaces of cooking equipment and fryers, accumulated food debris on prep tables, coolers, freezers, holding units. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking faucet on 3-compartment sink. Instructed manager to repair and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered waste receptacle in washroom. Instructed manager to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed accumulated grease buildup on floor under fryers and cooking equipment. Instructed manager to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed grease buildup inside ventilation hood. Instructed manager to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed missing light shields in single service article storage area. Instructed manager to provide.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Must repair leak at faucet of prep sink in prep area.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Must provide covered receptacle for washroom used by female employees.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean walls in prep area and around dish washing area of food splashes and grease build-up.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handler without proper hair restraint. Must provide.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Must properly store unused wiping cloths in sanitizing solution when not in use.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Must repair leak at faucet of prep sink in prep area.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Must provide covered receptacle for washroom used by female employees.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean walls in prep area and around dish washing area of food splashes and grease build-up.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: NOTED THE FOLLOWING PREVIOUS CORE VIOLATION FROM INSPECTION REPORT# 2243243 DATED 12/7/2018, #58 Observed no proof of allergen training. Must provide proof of allergen training for all Chicago food service managers. PRIORITY FOUNDATION 7-42-090.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed damaged door gasket on 1 door glass refrigerator in kitchen. Glass door has plastic tape on edge. Must remove tape. Must repair and maintain same.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed facility use of opened cans for storage of other products (sauces, oils, etc). Instructed may not use single service items, such as cans, as storage. Must store all food products in commercial, food grade containers. Must maintain same.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed coving separated from walk in coolers along the base. Must repair coving to prevent pest entry and make smooth and easily cleanable. Must maintain same.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution at the required ppm.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution at the required ppm.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed 20 mice droppings on bottom shelf under storage table. 20 mice droppings on floor along west wall under storage table, 10 mice droppings on floor along east wall under storage table in dry storage area, 10 mice droppings in floor in southeast corner under 3-compartment sink, 10 mice droppings on floor along west wall in furnace room, 20 flying insects in dish washing area, landing on multi-use containers, etc. Instructed manager to call an exterminator for service, clean and sanitize all areas. Serious violation 7-38-020

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Previous minor violation not corrected from report #1981617 on 1-18-17:32-replace damaged gasket on upright reach-in cooler in prep area. Remove food from all grocery bags in walk-in cooler and freezer and properly store food in food storage bags or containers. Serious violation 7-42-090

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Replace all worn cutting boards in prep area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior and exterior of all cooking equipment, wok stations, fryer cabinets, prep tables, coolers, freezers, sinks, shelving units, bulk containers.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors under all cooking equipment(grease buildup),prep tables, shelving units, coolers, freezers, sinks, along walls and in all corners in prep, storage, and dish washing areas.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean interior of ventilation hood. Remove all food spills on walls in prep area.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Elevate all stock off floor in walk-in cooler and freezer.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution at the required ppm. Store ice scoop handle up in ice machine.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Replace damaged gasket on upright reach-in cooler in prep area. Remove food from all grocery bags in walk-in cooler and freezer and properly store food in food storage bags or containers.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Replace missing light shield in ventilation hood.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Previous minor violations not corrected from report #1770246 on 5-5-16: 36-provide light shields for the lights above the rear storage area. 38-must repair the slow drain at the hand sink. 41-minimize clutter throughout storage ares. Must store all items in the walk-in freezer 6 inches off the floor. Serious violation 7-42-090

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Replace damaged gasket on upright reach-in cooler in prep area. Remove food from all grocery bags in walk-in cooler and freezer and properly store food in food storage bags or containers. Remove ice buildup in walk-in freezer.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior and exterior of cooking equipment, fryer, fryer cabinets, prep tables, shelves under prep tables, coolers, freezers, sinks, wok station, bulk containers(excessive dirt, grime, grease, food debris).

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors under all cooking equipment, fryers, wok station, prep tables, sinks, coolers(grease buildup, food debris), along walls and in alll corners in prep, storage, and dish washing areas.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean and paint walls across from water heater near bulk containers in rear storage area(dust buildup). Clean walls behind cooking equipment in kitchen(grease buildup).

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Replace missing light shield in ventilation hood and damaged light shield in walk-in cooler.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Repair leaking faucet on rear 3-compartment sink.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Elevate all stock off floor in walk-in cooler, freezer, prep and storage areas.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: All food handlers must wear hair restraints and clean aprons.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store ice scoop handle up in ice machine to prevent bare hand contact.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must discard all broken multi use containers and lids.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean sinks, prep tables, refrigeration units, the steam table, the ventilation hood and the interior of fryers. Must remove grease and food debris. Must also detail clean toilet and sinks in the wash room.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must detail clean the floor and the floor drain under the three compartment sink. Also clean floors under shelves, under the cook line, along walls and throughout premises. Must remove grease and food debris.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must detail clean walls under the three compartment sink and throughout the prep area.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Provide light shields for the lights above the rear storage area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must repair the slow drain at the hand sink.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Minimize clutter throughout storage areas. Must store all items in the walk in freezer 6 inches off the floor.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean all cooking equipment, the hood above the cooking equipment, refrigeration units, cutting boards,shelving racks, sinks and prep tables. Must remove all grease and food debris build up.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must detail clean floors under the cooking equipment, under sinks, under heavy equipment and throughout storage areas. Must remove grease and food debris build up.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must detail clean walls in the prep and storage areas. Must remove grease and food debris.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Must provide a container to properly store ice scoops.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean all cooking equipment, the hood above the cooking equipment, refrigeration units, cutting boards,shelving racks, sinks and prep tables. Must remove all grease and food debris build up.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must detail clean floors under the cooking equipment, under sinks, under heavy equipment and throughout storage areas. Must remove grease and food debris build up.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must detail clean walls in the prep and storage areas. Must remove grease and food debris.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Must provide a container to properly store ice scoops.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Food not properly protected during storage. Noted raw shrimp being improperly stored above cooked chicken in the walk in cooler. Advised manager on proper food storage to prevent possible contamination. Serious citation issued 7-38-005a

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Noted evidence of rodents on site. Noted approximately 35 mice droppings scattered along the east end of the cook line and behind the glass door reach in cooler in the prep area. Must remove droppings, sanitize affected areas and have the pest control company service areas. Serious citation issued 7-38-020

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Noted food in the walk in freezer being stored in grocery bags and covered with cardboard. Instructed manager to use food grade bags or containers to store food items. Must also label all bulk food item containers in the rear storage area.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must remove rust on the exterior of the three compartment sink grease trap.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean all cooking equipment, the hood above the cooking equipment, refrigeration units, cutting boards,shelving racks, sinks and prep tables. Must remove all grease and food debris build up.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must detail clean floors under the cooking equipment, under sinks, under heavy equipment and throughout storage areas. Must remove grease and food debris build up.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must detail clean walls in the prep and storage areas. Must remove grease and food debris.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Repair light in the rear prep area.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Must provide a container to properly store ice scoops.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Large bulk food bins not labeled, instructed to label.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors not clean behind wok cooking area, grease spills noted, instructed to clean and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Inadequate lighting in front storage above small 3-comp sink, instructed to install.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Food handlers not wearing hair restraints, instructed to wear.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Inspector Comments: MUST PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE AND ELIMINATE PLASTIC GROCERY BAGS.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Inspector Comments: MUST REPAIR OR REPLACE WORN CUTTING BOARDS.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM PREP TABLES,ALL SHELVING UNITS INCLUDING WALK IN COOLER,FRYERS,WOK STATION,FAUCETS AT WOK STATION,STOVE.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREA AND WALK IN COOLER.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM WALLS IN PREP AREA,FILTERS AND HOOD.MUST REPAIR OR REPLACE LOOSE WALL BASES IN DRY FOOD STORAGE AREA,LOOSE CAULKING AT HOOD OF COOKING EQUIPMENT.MUST REMOVE RUST FROM DOOR OF WALK IN COOLER.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Inspector Comments: MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN TOILETROOM.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Inspector Comments: MUST PROVIDE CLEAN APRONS FOR FOOD HANDLERS.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed evidence of appx.15 or more live small flies on walls and ceilings in prep area,dry food storage area,at 2- comp sink grease trap and flying around premises.also evidence of appx. 30 rodent droppings on floor under 2- comp sink,on brick and on floor under 3- comp sink,on floor behind prep table next to hand sink in rear prep area,on floor under ventilation unit in furnanace room.also front and rear doors not tight fitting along the bottom.must remove droppings,clean & sanitize areas.rodent proof doors.recommended to have a pest control operator to service premises on or after 8/19/15.(serious 7-38-020)

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Must provide food grade bags for food storage and eliminate plastic grocery bags.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must repair or replace worn cutting boards.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean grease and food debri from prep tables,all shelving units including walk in cooler,fryers,wok station,faucets at wok station,stove.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must clean grease and food debri from floor under,around,along wall bases in prep area and walk in cooler.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must clean grease and food debri from walls in prep area,filters and hood.must repair or replace loose wall bases in dry food storage area,loose caulking at hood of cooking equipment.must remove rust from door of walk in cooler.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must repair or replace leaky pipe at hand sink in toiletroom.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Must provide clean aprons for food handlers.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean exterior surfaces around woks, clean interior of refrigeration unit near cooking equipment, clean bottom of fryers to remove grease.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors under and around kitchen equipment. Clean floor in storage area (cdi).

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Grease spillage in fryer cabinet. Must clean.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors not clean (debris) along walls and shelving legs. Must clean and maintain floors.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Holes/openings in wall in furnace room. Must seal.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Observed several original metal cans of product being used to store sauce, vegetables, salt etc. Instructed that approved food grade containers must be used for storage of these products at cooking stations. Also observed food in the walk-in freezer stored in plastic carryout bags; instructed that food grade bags must be used for food storage.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Peeling paint and rust on storage shelves in kitchen and storage areas. Must refinish shelves to be smooth and easily cleanable.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean and maintain the following: exterior/interior surfaces of all cooking equipment (woks, rice cookers, fryer, stove) clean interior bottom of fryer to remove grease and food particles. Clean all storage shelves in kitchen and rear storage room. Clean bottoms and tops of prep tables. Observed bus tubs holding raw and cooked foods unclean; instucted to clean bus tubs storing foods. Clean racks/shelves inside walk-in cooler. Dried, accumulated food debris on wok station walls and faucet. Must clean and maintain same.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors need detail cleaning throughout under, around and behind all kitchen equipment, sinks and storage rooms to remove grease, dirt and droppings observed. Must seal area under cooking equipment between floor and wall to seal gaps observed (possible rodent entry points). Elevate all items 6" off floor to facilitate cleaning and to prevent pest harborage.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls throughout need detail cleaning around and behind equipment in kitchen and sinks. Must clean ventilation fan on ceiling of washroom to remove dust observed. Must clean vents above cooking equipment and maintain. Seal opening around pipes under exposed hand sink and any other openings found while moving equipment and cleaning facility.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Thermometers must be conspicuous in all refrigeration units; provide where needed.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Instructed on proper storage of mops and mop buckets with used water; instructed to dump used waste water after using and to store mops with mop heads upward to dry. Mop heads must also be cleaned periodically or replaced with new ones. Instructed to organize and maintain closet behind front counter; remove unnecessary items to avoid clutter.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Must detail clean and sanitize all multi use items and bulk food item containers. Must also discard all broken and cracked multi use items and their lids.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Noted evidence of insects and rodents on site. Noted approximately 35-40 live small and large flies under the 2 and 3 compartment sinks, in rear storage areas and throughout prep areas. Also noted approximately 40 mice droppings scattered under the 2 and 3 compartment sinks, on lower sections of prep tables and on storage shelves. Must remove droppings and insects, sanitize affected areas and have the pest control company service areas. Serious citation issued 7-38-020

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Must detail clean and sanitize all multi use items and bulk food item containers. Must also discard all broken and cracked multi use items and their lids.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean the interior and exterior of stove,ovens,wok station,fryers and coolers. Must remove extreme grease and food debris. Must also detail clean prep tables,sinks and the hood above the cooking equipment. Must also detail clean all attached cords,piping,handles,legs,knobs and wires. Must remove extreme grease and food debris. Must also clean all shelves in rear storage areas and in coolers.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must detail clean floors under the entire cook line, in rear storage areas,under sinks, around grease traps and throughout. Must remove extreme grease and food debris. Must remove dead mouse from behind the walk in freezer.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must detail clean walls and ceiling in food prep areas and in storage areas.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must install a back flow device at the ice machine or make available for inspection.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Previous minor violations from report # 1158449 on 9-5-12 not corrected. (32)rear exit door off track. Must repair. Must discard all broken and cracked multi use containers and lids,(33)must detail clean all cooking equipment along the cook line,under and on top of prep tables,sinks,all storage shelves,storage racks,coolers and all surfaces. Must remove extreme grease,dust and food debris,(34)must detail clean floors under the cook line,under rear storage shelves,under bulk item containers,under coolers,under sinks and throughout. Must remove extreme dust,dirt,grease and other debris. Must clean floors on interior of walk in cooler and freezer,(35)must detail clean walls in prep areas,dishwashing areas and throughout. Must remove grease and food debris,(36)provide end caps on light shields above prep area where missing and (41)must remove clutter and construction debris from floors in fu

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must wash,rinse and sanitize all extremely soiled multi use bus pans and their lids.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must install a back flow device at the ice machine or make available for inspection.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must remove clutter from rear food storage area.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Rear exit door off track. Must repair. Must discard all broken and cracked multi use containers and lids.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean all cooking equipment along the cook line,under and on top of prep tables,sinks,all storage shelves,storage racks,coolers and all surfaces. Must remove extreme grease,dust and food debris.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must detail clean floors under the cook line,under rear storage shelves,under coolers,under sinks and throughout. Must remove extreme dust,dirt,grease and other debris. Must clean floors on interior of walk in cooler and freezer.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must finish walls in the front behind the register. Must detail clean walls in prep areas,dishwashing areas and throughout. Must remove grease and food debris.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Provide end caps on light shields above prep area where missing. Provide more adequate lighting in rear hallway and storage areas.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must remove clutter and construction debris from floors in furnace room and in front hallway. Must store all items 6 inches off the floor.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Noted evidence of insects and rodents on site. Noted approximately 5 live small flies in dishwashing area. Also noted approximately 25-30 mice droppings under the 2 compartment sink,under the 3 compartment sink and under the rear storage shelves. Must remove insects and droppings,sanitize affected areas and have the pest control company service areas. Serious citation issued 7-38-020.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Rear exit door off track. Must repair. Must discard all broken and cracked multi use containers and lids.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean all cooking equipment along the cook line,under and on top of prep tables,sinks,all storage shelves,storage racks,coolers and all surfaces. Must remove extreme grease,dust and food debris.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must replace all missing floor tiles in prep area. Must detail clean floors under the cook line,under rear storage shelves,under bulk item containers,under coolers,under sinks and throughout. Must remove extreme dust,dirt,grease and other debris. Must clean floors on interior of walk in cooler and freezer.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must repair large holes in the walls under the prep area hand sink and around the old water meter. Must finish walls in the front behind the register. Must detail clean walls in prep areas,dishwashing areas and throughout. Must remove grease and food debris.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Provide end caps on light shields above prep area where missing. Provide more adequate lighting in rear hallway and storage areas.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must repair leak at the two compartment sink. Must also repair leaks at the old water meter and remove drip pan underneath. Must repair leak at the fan on interior of the walk in cooler.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must remove clutter and construction debris from floors in furnace room and in front hallway. Must store all items 6 inches off the floor.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Cover all bulk containers in prep, storage, and walk-in cooler areas.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Clean all bulk containers. Remove used tin cans, utensils, etc and properly store food, condiments, in sanitary containers.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Paint surfaces, shelves, swing door, etc behind front counter and shelving in rear.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior and exterior of all coolers, freezers, cooking equipment, ventilation hood, sinks, prep tables, shelving units, bulk containers (food debris, dust, dirt, grease buildup).

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Elevate all stock off floor in walk-in cooler, freezer, storage and prep areas. Floors need cleaning near fryers (grease buildup), under all cooking equipment, prep tables, along walls and in all corners in prep, dish washing and storage areas (food debris, dirt, grease, spills, etc).

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls need cleaning in kitchen, behind prep tables(spills), etc. Clean all ceiling vents. Seal openings in ceiling around pipe fittings above water heater.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Provide light and replace missing light shields in ventilation hood

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Cover all bulk containers.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior and exterior of all coolers, freezers, cooking equipment, sinks, prep tables, shelving units.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Elevate all stock off floor in walk-in cooler, freezer, storage and prep areas. Floors need cleaning near fryers (grease buildup), under all equipment along walls and in all corners in prep, dish washing and storage areas (food debris, dirt, etc).

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls need cleaning in kitchen, behind prep tables(spills), etc. Clean all ceiling vents.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Provide light and replace missing light shields in ventilation hood.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL BULK CONTAINERS.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: 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. INVERT ALL CONTAINERS AND UTENSILS TO PROTECT FROM CONTAMINATION.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN AND PAINT SHELVES IN UNDER FRONT COUNTER AND IN REAR STORAGE AREA, SWING DOOR, ETC

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN ALL COOLERS, FREEZERS, SHEVING UNITS, STEAM TABLES, PREP TABLES, SINKS, COOKING EQUIPMENT, CONTAINERS, LIDS, COUNTERS, CUTTING BOARDS, ETC

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ELEVATE ALL STOCK OFF FLOOR. CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLER, FREEZER, PREP, STORAGE AND DISH WASHING AREAS.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. CLEAN ALL WALLS (SPILLS) AND CEILING VENTS (DUST BUILDUP).

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE END CAPS ON LIGHT SHIELDS IN PREP AND DISH WASHING AREAS. REPLACE MISSING LIGHT SHIELD IN VENTILATION HOOD.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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. REPAIR LEAKING WATER METER IN STORAGE AREA.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS IN ALL COOLERS.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN PREP AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR CLEAN APRONS AND HAIR RESTRAINTS.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL BULK CONTAINERS.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: 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. INVERT ALL CONTAINERS AND UTENSILS TO PROTECT FROM CONTAMINATION.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN AND PAINT SHELVES IN UNDER FRONT COUNTER AND IN REAR STORAGE AREA, SWING DOOR, ETC.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN ALL COOLERS, FREEZERS, SHEVING UNITS, STEAM TABLES, PREP TABLES, SINKS, COOKING EQUIPMENT, CONTAINERS, LIDS, COUNTERS, CUTTING BOARDS, ETC

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ELEVATE ALL STOCK OFF FLOOR. CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLER, FREEZER, PREP, STORAGE AND DISH WASHING AREAS.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. CLEAN ALL WALLS (SPILLS) AND CEILING VENTS (DUST BUILDUP).

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE END CAPS ON LIGHT SHIELDS IN PREP AND DISH WASHING AREAS. REPLACE MISSING LIGHT SHIELD IN VENTILATION HOOD.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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. REPAIR LEAKING WATER METER IN STORAGE AREA.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS IN ALL COOLERS.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN PREP AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR CLEAN APRONS AND HAIR RESTRAINTS.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean all shelving racks,sinks,prep tables and all surfaces throughout. Must remove extreme grease and food debris build up. Also clean all multi use items.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must repair leaky faucet at 3 compartment sink.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Found previous minor violations from 3/18/2010 not corrected. (33)must clean exterior surfaces of all cookng equipment:woks,fryers, clean interior bottom of fryers to remove grease,exterior of pots,rice cookers,etc. (34) floors throughout kitchen and storage need detail cleaning under,around and behind everything. Clean under cooking equipment,under sinks,around grease receptor,under storage shelves and behind coolers and freezers. Clean and maintain floors. Areas of floor greasy under equipment,spills of dry goods in rear must be removed and under sinks where moist from water. (35) must clean and maintain walls around and behind equipment. (41) must organize and maintain all storage areas to avoid clutter. (43) observed unclean dry wiping cloths in prep area. Instructed that towels must be clean and stored in a sanitizing solution. Cdph currently observes same violations previously note

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Must properly label all bulk food item containers in rear. (msg,salt,sugar,etc)

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean all shelving racks,sinks,prep tables and all surfaces throughout. Must remove extreme grease and food debris build up. Also clean all multi use items.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must clean floors in washroom.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Detail clean walls throughout prep and storage areas and remove extreme spills and grease.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must repair leaky faucet at 3 compartment sink.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must remove foul odors coming from extreme grease and food debris under the one compartment sink and cook line.

Food and non-food contact surfaces properly designed, constructed and maintained

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean exterior surfaces of all cooking equipment: woks, fryers, clean interior bottom of fryers to remove grease, exterior of pots, rice cookers, etc.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors throughout kitchen and storage need thorough detail cleaning under around and behind everything. Clean under cooking equipment, under sinks, around grease receptor, under storage shelves, behind coolers and freezers. Clean and maintain floors. Areas of floor greasy under equipment, spills of dry goods in rear must be removed (cleaned) and under sinks and shelves where moist from water.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must clean and maintain walls around and behind equipment.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: Washroom door not self-closing. Must install a self-closing device on door

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Provide and maintain thermometers in all coolers.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must organize and maintain all storage areas to avoid clutter. Odor noted from under three comp sink possibly from grease receptor or just from standing water; must eliminate.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Instructed on proper storage of wiping cloths. Observed unclean dry wiping cloths on prep tables. Instructed that towels must be clean and stored in a sanitizing solution with a minimum of 50ppm for sanitizing prep areas.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must clean interiors of all refrigeration units and maintain. Must clean all prep tables and maintain. Must clean and maintain all cutting boards.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: 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. MUST CLEAN EXTERIOR SURFACES OF ALL COOKING EQUIPMENT: WOKS, FRYERS, CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, EXTERIOR OF POTS, RICE COOKERS, ETC.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT KITCHEN AND STORAGE NEED THOROUGH DETAIL CLEANING UNDER AROUND AND BEHIND EVERYTHING. CLEAN UNDER COOKING EQUIPMENT, UNDER SINKS, AROUND GREASE RECEPTOR, UNDER STORAGE SHELVES, BEHIND COOLERS AND FREEZERS. CLEAN AND MAINTAIN FLOORS. AREAS OF FLOOR GREASY UNDER EQUIPMENT, SPILLS OF DRY GOODS IN REAR MUST BE REMOVED (CLEANED) AND UNDER SINKS AND SHELVES WHERE MOIST FROM WATER.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND EQUIPMENT.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: Washroom door not self-closing. Must install a self-closing device on door.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE AND MAINTAIN THERMOMETERS IN ALL COOLERS.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors MUST ORGANIZE AND MAINTAIN ALL STORAGE AREAS TO AVOID CLUTTER. ODOR NOTED FROM UNDER THREE COMP SINK POSSIBLY FROM GREASE RECEPTOR OR JUST FROM STANDING WATER; MUST ELIMINATE.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Instructed on proper storage of wiping cloths. Observed unclean dry wiping cloths on prep tables. Instructed that towels must be clean and stored in a sanitizing solution with a minimum of 50ppm for sanitizing prep areas.