Jue Wei Ya Ba Wang Inc.

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

Inspector’s note: Observed pest activity with approx. 5 live roaches under three compartment sink noted during inspection. Advised to consult pest control as additional services are needed to minimize or eliminate activity prior to re-inspection. Priority foundation violation #7-38-020(a). Citation issued.

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.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain.

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

Inspector’s note: Observed torn door gasket inside of the 2 door prep cooler. Instructed to replace.

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

Inspector’s note: Observed aluminium foil used as liner on food prep equipment. Instructed to remove.

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

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

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed three compartment sink faucet leaking.instructed to repair leaking. Instructed to repair faucet.

Staff personal cleanliness was inadequate.

Inspector’s note: Employees/food handlers not wearing a hair restraint when in the food prep area. Instructed that all food handlers must wear proper hair restraints at all times while preparing foods.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Knives stored on the side of the 3-compartment sink. Instructed to properly store knives in a knife rack, in a drawer or clean bin. Maintain same.

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

Inspector’s note: The cutting board has dark stains and deep grooves. Instructed to sand or replace cutting boards to obtain and maintain a smooth and easily cleanable surface.

Equipment and surfaces were dirty.

Inspector’s note: The exterior of the coolers/cooking equipment sides and lower surfaces of the storage racks, shelves and prep tables with food, dirt and debris build up. Instructed to detail clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Walls around the sinks and storage racks with food, stains, dirt and dust build up. Instructed to detail clean and maintain. Floors in the corners, under/around the sinks, storage racks, cooling/cooking equipment with a thick build up of food, old droppings, dirt and debris. Instructed to detail clean and maintain floors throughout.

Ventilation or lighting was inadequate.

Inspector’s note: The ventilation panels above the cooking equipment with grease and dirt build up. Instructed to clean and maintain ventilation panels.

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

Inspector’s note: Observed rodent droppings on the premises. 80 rat droppings in the front/rear in the hallway under/around the coolers, cooking equipment, sinks and storage racks. Instructed pic to remove droppings, clean/sanitize the affected areas and recommended contacting pest control for assistance. Priority foundation 7-38-020(a) violation citation issued

Staff personal cleanliness was inadequate.

Inspector’s note: Employees/food handlers not wearing a hair restraint when in the food prep area. Instructed that all food handlers must wear proper hair restraints at all times while preparing foods.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Knives stored on the side of the 3-compartment sink. Instructed to properly store knives in a knife rack, in a drawer or clean bin. Maintain same.

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

Inspector’s note: Observed tcs foods stored inside the freezers in grocery bags. Instructed to store in food grade bags. Maintain same.

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

Inspector’s note: The cutting board has dark stains and deep grooves. Instructed to sand or replace cutting boards to obtain and maintain a smooth and easily cleanable surface.

Equipment and surfaces were dirty.

Inspector’s note: The exterior of the coolers/cooking equipment sides and lower surfaces of the storage racks, shelves and prep tables with food, dirt and debris build up. Instructed to detail clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Walls around the sinks and storage racks with food, stains, dirt and dust build up. Instructed to detail clean and maintain. Floors in the corners, under/around the sinks, storage racks, cooling/cooking equipment with a thick build up of food, old droppings, dirt and debris. Instructed to detail clean and maintain floors throughout.

Ventilation or lighting was inadequate.

Inspector’s note: The ventilation panels above the cooking equipment with grease and dirt build up. Instructed to clean and maintain ventilation panels.

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

Inspector’s note: Found no chemical test strips on premises as required; instructed to provide and maintain at all times. Chemical test strips needed to test the strength of the sanitizer when wash rinse and sanitizing. Priority foundation violation 7-38-005 issued.

Equipment and surfaces were dirty.

Inspector’s note: The following must be cleaned and maintained: the exterior surfaces of cooking equipment (wok, burners, fryers), refrigeration units, pots and pans, prep table. Must clean to remove build up from splatter and other residue.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean floors and walls around under and behind all equipment in the kitchen.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violations not corrected from march 30, 2023 as required: instructed that all food handlers must wear proper hair restraints at all times while preparing foods. Found foods stored in freezer in grocery bags; instructed to use food grade bags only to store foods. Food handler on duty had no food handler certificate; instructed to obtain a food handler certificate as required. The city of chicago food service manager had no food allergen certificate as required; instructed to obtain a food allergen certificate. Priority foundation violation 7-42-090 issued.

Staff personal cleanliness was inadequate.

Inspector’s note: Instructed that all food handlers must wear proper hair restraints at all times while preparing foods.

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

Inspector’s note: Found foods stored in freezer in grocery bags; instructed to use food grade bags only to store foods.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean floors and walls around and behind kitchen equipment where needed.

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

Inspector’s note: 3-302.12 observed no labels on the dry storage containers located in the rear dry storage area. Instructed to provide.

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

Inspector’s note: 4-502.13 observed foods being stored in grocery bags inside of the freezers. Instructed to only store foods in food-grade bags or food-grade containers.

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

Inspector’s note: 4-202.16 observed gaskets in poor repair in the refrigerator. Instructed to replace and make surface smooth and easily cleanable.

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

Inspector’s note: 4-603.15 observed wok too large to be washed rinsed and sanitized in the 3 compartment sink. Instructed to remove large wok or provided a larger 3 compartment sink or provide a written procedure for washing rinsing and sanitizing large equipment.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed accumulated grease debris in between all cooking equipment. Instructed to clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated grease and food debris under and behind the cooking equipment and refrigeration and freezer units. Instructed to clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114 observed excessive clutter, items stored directly on the ground, and unnecessary items in the rear dry storage area. Instructed to remove clutter, organize dry storage areas, and elevate everything at least 6 inches from the ground.

Equipment and surfaces were dirty.

Inspector’s note: Instructed the pic to clean surface areas around the woks and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: The floors under the cooking equipment need cleaning; clean and maintain.

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

Inspector’s note: All food stored in reach in coolers and on shelves at room temperature. Must be labeled and dated. Correct and maintain.

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

Inspector’s note: New cutting boards needed. Cutting boards are worn, discolored with deep cuts. Must correct and maintain.

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

Inspector’s note: New cutting boards needed. Cutting boards are worn, discolored with deep cuts. Must correct and maintain.

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

Inspector’s note: 3 compartment sink on site is not large enough to submerge the largest piece of equipment. Must install large 3 compartment sink or remove large utensils ie... Large soup pots. Correct and maintain.

Food handler requirements met

Inspector’s note: Must have foood hander certificates for any employee on site. 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: Found evidence of rodent activity and a live roach at premises prep and storage areas. Observeed 20 rat droppings in storage area and 1 live roach in prep area under 3 compartment sink. Instructed manager to contact pest control for service. Serious violation 7-38-020

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

Inspector’s note: All food stored in reach in coolers and on shelves at room temperature. Must be labeled and dated. Correct and maintain.

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

Inspector’s note: New cutting boards needed. Cutting boards are worn, discolored with deep cuts. Must correct and maintain.

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

Inspector’s note: All cooking equipment must be detailed cleaned to remove baked on built up food debris. All equipment in need of detail cleaning. Correct and maintain.

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

Inspector’s note: Floors throughout in need of detial cleaning to remove large amounts of food build under and around all equipment. Instructed to clean and maintain.

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

Inspector’s note: 3 compartment sink on site is not large enough to submerge the largest piece of equipment. Must install large 3 compartment sink or remove large utensils ie... Large soup pots. Correct and maintain.

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

Inspector’s note: All unnecessary clutter must be removed and or organized. Correct and maintain.

Food handler requirements met

Inspector’s note: Must have foood hander certificates for any employee on site. Correct and maintain.

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

Inspector’s note: C.lean interior bottom of all refrigeration units of food debris

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

Inspector’s note: Clean floor around cooking equipment and under/around 3-compartment sink.

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

Inspector’s note: Observed leak under 3-comp sink. Must repair.

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

Inspector’s note: Observed food handler without proper hair restraint in prep area.must provide.

Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock

Inspector’s note: Must provide chemical test strips for the three comp sink to test the stength of the sanitizer when wash rinse and sanitizing.

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

Inspector’s note: No three comp sink inside of unit as required for wash rinse and sanitizing. Must install with a grease receptor attached and a drain board. Must also have three working drain stoppers.