Kylin

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 frozen chicken stored in plastic grocery bags in the freezer. Management instructed to use proper food grade storage bags and containers only.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: 4-301.12: observed faciity missing one sink stopper for the three compartment sink. Instructed to provide.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c): observed all the cooking equipment in the area such as the sneeze guard near the flat top grill, the outerior and interior of the microwvae, the burner covers on the stove, and the shelving units with food splatters, not clean, dust, and food build up. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12: observed the walls and the floors throughout the food prep area with food splatters and not clean especially behind equipment. Instructed to deep clean all floors and walls.

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

Inspector’s note: Observed 2 live roaches in the food prep area. One on top of the cooler used as a food prep table and the electric stove burner stored on top of the same said prep cooler. Also, observed approximately 5 small flies in the food prep area, and approximately 10-20 rat droppings in the dining area around the columns where the dish carts are stored and, in the hallway, leading to their food prep kitchen. Instructed to eliminate pest activity, clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation 7-38-020(a), citation issued

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed faciity missing one sink stopper for the three compartment sink. Instructed to provide.

Equipment and surfaces were dirty.

Inspector’s note: Observed all the cooking equipment in the area such as the sneeze guard near the flat top grill, the outerior and interior of the microwvae, the burner covers on the stove, and the shelving units with food splatters, not clean, dust, and food build up. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the walls and the floors throughout the food prep area with food splatters and not clean especially behind equipment. Instructed to deep clean all floors and walls.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Insructed to clean the floors in corner areas around and under equipment.

Thermometers were missing or inaccurate.

Inspector’s note: 4-302.12 observed no metal stem thermometer on-site to take temperatures of cold and hot foods. Instructed to provide. Priority foundation 7-38-005.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed the interior of the cooking equipment and under the flat top grill with accumulated food and grease debris. Instructed to clean all.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated dirt and grease debris under the refrigeration units and cooking equipment. Observed accumulated grease debris on the vents above the cooking equipment. Instructed to clean all.

Equipment and surfaces were dirty.

Inspector’s note: Instructed the pic to clean the exterior surfaces of cooking equipment and interior surfaces of refrigeration unit and freezer.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean floors around and under all kitchen equipment and maintain.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: No city of chicago certified manager, on site during inspection while potentially hazardous foods; beef, eggs, etc., were being prepared or served. Instructed to have a certified manager on site at all times when potentially hazardous foods are being prepared or served. Serious violation 7-38-012.

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

Inspector’s note: Must label bulk food containers; rice, in rear hallway area, when remove from original packaging. Instructed to maintain.

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

Inspector’s note: Obsevered plastic film on exetrior surface of both 2 door coolers. Instructed manager to remove and ensure surface is smooth and easliy cleanable.

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

Inspector’s note: Observed grease build on exterior surface of stove. Instructed manager to detail clean and maintain. Observed dust, food and debris on shevling unit above exposed hand sink. Instructed manager to detail clean and maintain.

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

Inspector’s note: 3 compartment sink must be large enough to submerge largest piece of kitchen equioment. Instructed manager to install 3 compartment sink large enough to submerge equioment or remove largest piece of equipment.

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

Inspector’s note: Observed knives on magnetic knife rack not clean. Must clean multi-use utensils after use. Instructed to clean and sanitize knives and knife strip.

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

Inspector’s note: Clean/sanitize food contact surfaces and counter tops. Clean interior of refrigeration units.

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

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

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

Inspector’s note: Clean the interior compartments of the three comp sink and maintain.

* inspection report summary displayed and visible to all customers

Inspector’s note: No inspection summary posted from the previous inspection done on june 9, 2015 as required in plain view of customers. Summary was found in a file in the storage area outside of the cooking area. Instructed that the summary must be posted at all times. Serious violation 7-42-010(b) issued.

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

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

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

Inspector’s note: Clean the interior compartments of the three comp sink and maintain.

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

Inspector’s note: Slow drainage at hand sink, instructed to repair.

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

Inspector’s note: Observed unclean 3 compartment sink including back splash. Instructed to scrub sink and maintain in a sanitary condition.

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

Inspector’s note: Must clean and maintain the knife rack and knives on the rack.

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 15 rat droppings on floor under storage shelving at 1st.floor. Storage room. Must remove droppings and clean and sanitize affected area. Serious violation, citation issued.

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

Inspector’s note: Floors need cleaning in prep area along wall base and in corners.

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

Inspector’s note: Walls need cleaning of debris behind prep table.

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

Inspector’s note: Must clean hood above cooking equipment of grease.

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. INSTRUCTED TO CAULK AROUND ALL CEILING AND WALL JUCTIONS THROUGHOUT UNIT AND PROVIDE SMOOTH, EASILY CLEANABLE WALL CEILING PANELS FOR DRY FOOD STORAGE ROOM IN COMMON STORAGE ROOM ON 1ST. FLOOR. CLEAN STAINS ON CEILING IN UNIT.