Uni Uni

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean and maintain the following: interior bottom of fryer, exterior surfaces of fryers and wok station.

Plumbing problems, or missing protection against backflow.

Inspector’s note: A foul odor was noted coming from the grease receptor at the three comp sink. Grease receptor is located in the floor. Instructed to have serviced to eliminate odor noted.

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

Inspector’s note: Observed rodent activity on premises. Found 40 or more mouse droppings on the floor in the washroom, on the floor in the storage room and on storage room shelf, in the kitchen area on the floor around and behind equipment, in the bottom of the fryer in the kitchen and on the windowsill in the front serving area. Instructed to clean all areas and have pest control company service prior to reinspection next week. Priority foundation citation issued for control of vermin and insects 7-38-020(a).

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean and maintain the following: interior bottom of fryer, exterior surfaces of fryers, woks and other equipment in kitchen, windowsills and refrigeration units.

Plumbing problems, or missing protection against backflow.

Inspector’s note: A foul odor was noted coming from the grease receptor at the three comp sink. Grease receptor is located in the floor. Instructed to have serviced to eliminate odor noted.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the floors throughout restaurant in prep areas, washroom and storage room and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no ambient air thermometer inside of the front display refrigerator. Instructed to provide and maintain.

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

Inspector’s note: Observed the top and side doors missing from the ice machine. Instructed to repair and maintain.

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

Inspector’s note: Observed two sink stoppers missing for the warewashing sink. Instructed to provide and maintain.

Staff personal cleanliness was inadequate.

Inspector’s note: Food handlers/employees not wearing hair restraints while in the food prep area. Instructed pic to have all employees in the food prep area to wear a hair restraint. Maintain same.

Equipment and surfaces were dirty.

Inspector’s note: Lower surfaces of the reach in coolers/freezers with food and dirt. Instructed pic to clean and maintain interior of coolers/freezers.

Equipment and surfaces were dirty.

Inspector’s note: Interior of the cotton candy machine and its attachments not clean. Instructed pic to clean and maintain the interior of the cotton candy machine and its attachments.

Garbage wasn’t handled or stored properly.

Inspector’s note: The outside dumpster area not maintained, trash and debris under/around the dumpster bin. Instructed pic to clean and maintain area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found the interior of the floor drains, floors in the corners, under/around the coolers/cooking equipment and sinks with dirt, food and debris. Instructed pic to clean and maintain floor drains and floors. -walls around the heavy equipment and sinks with stains and dirt. Instructed pic to clean and maintain walls.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Water stained ceiling tiles in the rear food prep area. Instructed pic to replace tiles and maintain.

Staff personal cleanliness was inadequate.

Inspector’s note: None of the food handlers were wearing hair restraints as required; must provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the walls around and behind kitchen equipment and in front prep area where needed. Instructed to clean the floors and floor drains in the prep areas and maintain around under and behind equipment where needed.

Staff personal cleanliness was inadequate.

Inspector’s note: None of the food handlers were wearing hair restraints as required; must provide and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean kitchen cooking equipment and interiors of refrigeration and freezer units where needed.

Plumbing problems, or missing protection against backflow.

Inspector’s note: The hot running water at the rear exposed handsink does not flow freely; water squirts out from faucet; instructrd to correct.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the walls around and behind kitchen equipment and in front prep area where needed. Instructed to clean the floors and floor drains in the prep areas and maintain around under and behind equipment where needed.

Ventilation or lighting was inadequate.

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

Equipment and surfaces were dirty.

Inspector’s note: Observed interior of the fryers and in between all cooking equipment with excessive accumulated food and grease debris. Instructed to clean

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive food grease and dirt debris under and around all cooking equipment, dry storage shelves, under 3 compartment sink and under all refrigeration units. Observed accumulated grease debris on the vents located above the cooking equipment. Instructed to clean all.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive clutter in the rear food prep area (cardboard boxes) and in the toilet rooms. Instructed to remove all unnecessary clutter and elevate everything at least 6 inches.

Ventilation or lighting was inadequate.

Inspector’s note: Observed ventilation filters missing above the cooking equipment. Instructed to replace.

Thermometers were missing or inaccurate.

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

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

Inspector’s note: 6-501.111 observed evidence of pest activity on site. Observed about 20 rat droppings inside of the front food prep area storage closet, about 20 mice droppings inside of the front food prep area storage closet, about 10 rat droppings in the rear food prep area located under dry storage shelves, about 5 rat droppings located around the hot water heater in the rear food prep area, about 10 live small flies on a shelf in the front food prep area and about 5 live large flies flying around the facility. Instructed to eliminate pest activity, clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).

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

Inspector’s note: 6-202.13 observed a cage inside of the 2nd toilet room, manager states "cage is to catch rodents". Instructed to remove and only allow pest control to set all rodent traps. Observed an insect light located above a prep table in the front food prep area. Instructed to remove and do not install insect lights above food prep nor food storage areas.

In-use utensils weren’t stored properly.

Inspector’s note: 3-304.12 observed an ice scoop being stored directly inside of the ice machine in the front food prep area. Instructed to properly store ice scoop in between use.

Single-use items weren’t stored or used properly.

Inspector’s note: 4-502.13 observed cardboard being reused as a shelf liner on the dry storage shelves located in the rear and a cardboard box being used as a food container(raw chicken inside). Instructed to not reuse cardboard as a shelf liner nor as a food container. All food containers must be food grade, smooth and easily cleanable.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed interior of the fryers and in between all cooking equipment with excessive accumulated food and grease debris. Instructed to clean.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-204.12 unable to locate the back flow prevention device on the ice machines. Instructed to locate or provide.

Garbage wasn’t handled or stored properly.

Inspector’s note: 5-501.15 observed outside grease dumpster not maintained with excessive grease debris on the grease dumpster lid and outside garbage dumpster lid opened. Instructed to remove grease debris from the grease dumpster lid and keep all outside garbage dumpster's lids close at all times. Priority foundation. Citation issued 7-38-020(b).

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed excessive food grease and dirt debris under and around all cooking equipment, dry storage shelves, under 3 compartment sink and under all refrigeration units. Observed accumulated grease debris on the vents located above the cooking equipment. Instructed to clean all.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114 observed excessive clutter in the rear food prep area (cardboard boxes) and in the toilet rooms. Instructed to remove all unnecessary clutter and elevate everything at least 6 inches.

Ventilation or lighting was inadequate.

Inspector’s note: 4-202.18 observed ventilation filters missing above the cooking equipment. Instructed to replace.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloths on the counter and not stored in the proper sanitizing solution; instructed to store wiping cloths in a sanitizing solution when not in use.

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

Inspector’s note: No chemical sanitizer flowing through the low temp dishmachine as required at the proper ppm; must correct. The chemical sanitizer at the low temp dishmachine is a 0 ppm; instructed the person in charge that the low temp chemical sanitizer attached must dispense at 100ppm at all times. Priority foundation violation 7-38-005 issued. Machine tagged held for inspection at this time. Instructed the person in charge that they must manually wash rinse and sanitize all dishes and utensils. Also to contact cdph via email at cdphfood@cityofchicago.org or fax 312 746-4240 to remove tag and resume using machine.

Equipment and surfaces were dirty.

Inspector’s note: Must clean and maintain the following: interiors of refrigeration and freezer units, exterior surfaces of cooking equipment and interior bottom of fryer to remove grease observed.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed the pic to clean the floors and walls around, behind and under all equipment and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloths on the counter and not stored in the proper sanitizing solution; instructed to store wiping cloths in a sanitizing solution when not in use.

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

Inspector’s note: No chemical sanitizer flowing through the low temp dishmachine as required at the proper ppm; must correct. The chemical sanitizer at the low temp dishmachine is a 0 ppm; instructed the person in charge that the low temp chemical sanitizer attached must dispense at 100ppm at all times. Priority foundation violation 7-38-005 issued. Machine tagged held for inspection at this time. Instructed the person in charge that they must manually wash rinse and sanitize all dishes and utensils. Also to contact cdph via email at cdphfood@cityofchicago.org or fax 312 746-4240 to remove tag and resume using machine.

Equipment and surfaces were dirty.

Inspector’s note: Must clean and maintain the following: interiors of refrigeration and freezer units, exterior surfaces of cooking equipment and interior bottom of fryer to remove grease observed.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed the pic to clean the floors and walls around, behind and under all equipment and maintain.

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

Inspector’s note: All cooking equipment in need of detail cleaning to remove all food build and debris. Hood ventilation unit above cooking equipment in need of detail cleaning to remove all grease build up. Clean and maintain at all times.

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

Inspector’s note: Floors throughout prep area in need of detail cleaning under and around all cooking equipment, dishmachine and sinks. Clean and maintain.

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

Inspector’s note: Walls behind cooking equipment in need of detail cleaning to remove all grease build up. Must detaial clean and maintain.

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

Inspector’s note: Any unnecessary clutter in rear storage area must be removed. Correct and maintain.

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

Inspector’s note: Detail clean/sanitize meat slicer and prep table slicer is on. Clean exterior of cooking equipment of grease build-up.

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

Inspector’s note: Clean floor in kitchen area and at rear under shelves of food debris.

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

Inspector’s note: Clean/sanitize walls next to meat slicer of food splashes and food stains.

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

Inspector’s note: Must clean exterior surface of cooking burner in kitchen.

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

Inspector’s note: Instructed to clean floor drains under sinks and cooking equipment.

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

Inspector’s note: Some lights in the hooded system are out; replace bulbs where needed.

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

Inspector’s note: Inoperable vent in womens' toilet room instructed to repair.

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

Inspector’s note: Raw wood shelves in rear storage area, instructed to seal.

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

Inspector’s note: Cold water knob at rear hand sink is loose, instructed to reapair.

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

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

Food handler requirements met

Inspector’s note: Food handlers requirment not met.

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

Inspector’s note: Two rear doors are not rodent proofed at the bottom; a 1/2 inch gap was observed at the bottom of both doors; must seal doors. Serious violation 7-38-020 issued.

* inspection report summary displayed and visible to all customers

Inspector’s note: No inspection summary report posted from the previous inspection september 13, 2013 as required. Instructed that a summary must be posted at all times from the previous inspection. Serious violation 7-42-010(b) issued.

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

Inspector’s note: Must clean and maintain the following equipment: meat slicer and can opener at rear prep table, exterior surfaces of cooking equipment (burners, large pots).

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

Inspector’s note: Must clean floor drains and maintain. Clean floors in corners around and behind hot water tank, deep freezers, dishmachine and cooking equipment to remove food particles and dirt.

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, prep tables and dishmachine to remove splatter.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide thermometers for all refrigeration units.

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

Inspector’s note: All equipment must be cleaned and free from dust build up

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

Inspector’s note: Floors must be cleaned and free from dust build up.

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

Inspector’s note: Walls must be cleaned and free from splatter.

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

Inspector’s note: Front and rear door not rodent proofed. All outer openings must be tight fitting. Correct and maintain.

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

Inspector’s note: No pest control logbook or contract for services on site at time of inspection. Must provide.

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

Inspector’s note: No original city of chicago sanitation certificate on site at time of inspection. Must provide.

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Inspector’s note: 3 compartment sink in poor repair. 1 compartment with rust build up. Must correct or replace.

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

Inspector’s note: All equipment must be cleaned and free from dust build up.

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

Inspector’s note: Floors must be cleaned and free from dust build up.

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

Inspector’s note: Walls must be cleaned and free from splatter.