Chop Suey Kitchen

Thermometers were missing or inaccurate.

Inspector’s note: Observed 2-door cooler with cold hold unit attached without thermometer inside. Instructed to provide.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled towels stored throughout the prep area improperly. Instructed to store inside sanitizer bucket with solution @ 50 ppm.

Equipment and surfaces were dirty.

Inspector’s note: Observed heavy equipment in prep along the wok prep station, including fryers, all cooling units, and prep tables with dried food debris on interior and exterior surfaces. Instructed to clean and maintain equipment free of accumulation.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed handswashing sink in prep/dishwasher slow draining. Instructed to repair and maintain in good condition.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dried food debris on floors throughout prep area behind all heavy equipment , under 3 compartment sink and along sides where rice cookers are stored. Instructed to remove, clean and maintain.

Frozen food was thawed the wrong way.

Inspector’s note: Observed facility not meeting thawing requirements. Food handler thawing frozen shrimp in three compartment prep sink sitting in stagnant water. Informed food handler of proper thawing methods ( must utilize running water with enough volatility when thawing). Must meet proper thawing requirements and maintain.

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

Inspector’s note: Observed vegetables stored in plastic grocery bags in the 2 door cooler. Management instructed to use proper food grade storage bags and containers only.

Equipment and surfaces were dirty.

Inspector’s note: Observed the sides of cooking equipment and non cooking equipment with a build up of dust, grease and food debris. Instructed to clean, sanitize and maintain all equipment as a means of preventing possible pest and insect harboring.

Equipment and surfaces were dirty.

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

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a heavy accumulation of debris such as dirt, dust, grease, food splatter and food debris on floors along walls and corners especially along the hot food service line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed soiled mop heads not properly stored. Instructed manager to hang mop heads to prevent insect breeding.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need cleaning through out especially along the wall base, in corners and around the grease trap

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

Inspector’s note: Observed food items stored on floor in food prep area. Instructed manager to elevate all food six inches off floor.

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: Noted assorted food items inside coolers and refrigeration units with food stored inside plastic grocery bags. Instructed to properly store all food items inside approved food grade containers

Equipment and surfaces were dirty.

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

Equipment and surfaces were dirty.

Inspector’s note: Observed the sides of cooking equipment and non cooking equipment with a build up of dust, grease and food debris. Instructed to clean, sanitize and maintain all equipment as a means of preventing possible pest and insect harboring.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a heavy accumulation of debris such as dirt, dust, grease, food splatter and food debris on floors along walls and corners especially along the hot food service line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need cleaning through out especially along the wall base, in corners and around the grease trap

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing floor tiles around cookline and hood, repair or replace tiles so that floor is smooth and easily cleanable.

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: Noted assorted food items inside coolers and refrigeration units with food stored inside plastic grocery bags. Instructed to properly store all food items inside approved food grade containers

Equipment and surfaces were dirty.

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

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed soiled mop heads not properly stored. Instructed manager to hang mop heads to prevent insect breeding.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a heavy accumulation of debris such as dirt, dust, grease, food splatter and food debris on floors along walls and corners especially along the hot food service line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed no back flow prevention device attached to the utility sink located in the rear of the food prep area. Instructed to obtain and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a heavy accumulation of dirt, dust, grease, food splatter and food debris on the walls and floors especially along the hot food service line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas.

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

Inspector’s note: Observed evidence of pest activity in the rear staff toilet room on the floor alond the wall and on the base boards. Approx 30-40 dropping noted in this area. Instructed to clean and maintain. Contact pest control and have service with proof of service before return inspection date of 4-21-2022. Priority foundation violation 7-38-020(a) citation issued.

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

Inspector’s note: Observed alluminum foil lining rear shelf over the three compartment sink and card board lining the shelving in the rear food prep area. Instructed to remove to make space easy to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the sides of cooking equipment and non cooking equipment with a build up of dust, grease and food debris. Instructed to clean, sanitize and maintain all equipment as a means of preventing possible pest and insect harboring.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed no back flow prevention device attached to the utility sink located in the rear of the food prep area. Instructed to obtain and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a heavy accumulation of dirt, dust, grease, food splatter and food debris on the walls and floors especially along the hot food service line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Observed previous core violation not corrected from report dated 02/05/2020: #57 observed no proof of training for all food handlers. Instructed to provide and maintain records at all times.

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

Inspector’s note: Observed prep cooler maintaining improper temperature of 53.4f. All cold holding equipment must maintain internal temperature of 41f or below. Equipment has been tagged for reinspection. Priority. 7-38-005. Citation issued.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometer inside prep cooler. Instructed to provide.

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

Inspector’s note: Observed large bins of rice, flour, salt, and other ingredients in dry storage area without correct labels. All ingredients not in original packaging must be labeled with common name.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wet wiping cloths stored in prep area. Must store inside sanitizer bucket between use.

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

Inspector’s note: Observed cardboard used as shelving liner near prep area. Instructed to remove.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Observed previous core violation not corrected from report dated 02/05/2020: #51 observed a leak at the faucet of the three compartment sink. Instructed to repair the leak (plumbing). #55 observed excess clutter and unnecessary articles stored throughout the kitche, in the front cashier area, and dry storage area. Must remove all unnecessary articles, clean all clutter, organize, and maintain areas at all times. #57 observed no proof of training for all food handlers. Instructed to provide and maintain records at all times.

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

Inspector’s note: Observed vegetables stored in plastic grocery bags in the 2 door cooler. Management instructed to use proper food grade storage bags and containers only.

Equipment and surfaces were dirty.

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

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed a leak at the faucet of the three compartment sink. Instructed to repair the leak (plumbing).

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

Inspector’s note: Observed no covered receptacle in the employee restroom. Instructed to provide a covered receptacle in the employee restroom.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excess clutter and unnecessary articles stored throughout the kitche, in the front cashier area, and dry storage area. Must remove all unnecessary articles, clean all clutter, organize, and maintain areas at all times.

Frozen food was thawed the wrong way.

Inspector’s note: Observed facility not meeting thawing requirements. Food handler thawing frozen shrimp in three compartment prep sink sitting in stagnant water. Informed food handler of proper thawing methods ( must utilize running water with enough volatility when thawing). Must meet proper thawing requirements and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometer on site to monitor the internal food temperature of tcs. Facility must obtain and maintain proper thermometers. Priority foundation violation #7-38-005. No citation issued

Staff personal cleanliness was inadequate.

Inspector’s note: Observed male employee preparing food with no hair restraint. Instructed manager to provide hair restraint while in food prep areas and preparing food.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wet wiping cloth laying on the prep tables. Must properly store wiping cloths in a sanitizing solution between use.

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

Inspector’s note: Observed vegetables stored in plastic grocery bags in the 2 door cooler. 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: Observed facility without a chemical test kit for sanitizer or for ware washing area. Informed person in charge a test kit that accurately measures the concentration in mg/l of sanitizing solution must be provided. Priority foundation violation #7-38-005. Citation issued.

Equipment and surfaces were dirty.

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

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed a leak at the faucet of the three compartment sink. Instructed to repair the leak (plumbing).

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

Inspector’s note: Observed no covered receptacle in the employee restroom. Instructed to provide a covered receptacle in the employee restroom.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excess clutter and unnecessary articles stored throughout the kitche, in the front cashier area, and dry storage area. Must remove all unnecessary articles, clean all clutter, organize, and maintain areas at all times.

Equipment and surfaces were dirty.

Inspector’s note: Must clean the interior of the prep cooler to remove spills and debris.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Noted a leak at the faucet base at the 3 comp sink. Must repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need cleaning through out especially along the wall base, in corners and around the grease trap.

Ventilation or lighting was inadequate.

Inspector’s note: Must clean the light shields in the prep area to remove debris.

Ventilation or lighting was inadequate.

Inspector’s note: Noted the hood and filters above the cooking equipment dirty and grease. Must detail clean and maintain.

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

Inspector’s note: Observed frozen meats stored in plastic grocery bags in the chest freezer. Management instructed to use only food grade storage bags.

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

Inspector’s note: Observed low cold water pressure at the exposed handwashing sink and low hot water pressure at the handwashing sink in the washroom. Management instructed to provide adequate water pressure at all handwashing sinks.

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

Inspector’s note: No valid city of chicago sanitation certificate posted or certified manager on duty while potentially hazardous foods are being handle, prepared and served such as: chicken,beef,eggs and rice. Instructed manager to enroll more employee's in city sanitation class and provide proof of such. A valid city of chicago sanitation certificate should be posted and a certified manager on duty at all times. Serious citation issued #7-38-012.

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

Inspector’s note: Floors need cleaning around and behind all heavy equipment and storage shelving to remove spills, debris and grease.

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

Inspector’s note: Must organize stock in the dry storage area and remove unnecessary clutter at the rear door and in the toilet room to prevent harborage.

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

Inspector’s note: Must detail floors behind the cooking equipment has heavy accumulation of grease build-up and food debris,instructed to clean and maintain area

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

Inspector’s note: Must detail clean the wall near stove by 3 compartment sink of grease and dirt build-up,instructed to clean and maintain area also must replace stained ceiling tiles in the washroom

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

Inspector’s note: Must repair the spring on the washroom door,instructed to repair or replace

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide a thermometer inside the 2 door reach-in cooler at prep area

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 a total of 45 mice droppings behind 2 chest freezers on floor along wall base and corners in the prep area and observed 20 mice dropping on a shelf at bottom of shelf at front counter, instructed to clean and sanitize affected areas. Observed no pest control log book on site, must provide with the required documents such as pest control license, technician license, materials used data, and map locator, serious violation 7-38-020.

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

Inspector’s note: Must detail floors behind the cooking equipment has heavy accumulation of grease build-up and food debris,instructed to clean and maintain area

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

Inspector’s note: Must detail clean the wall near stove by 3 compartment sink of grease and dirt build-up,instructed to clean and maintain area also must replace stained ceiling tiles in the washroom

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

Inspector’s note: Must repair the spring on the washroom door,instructed to repair or replace

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide a thermometer inside the 2 door reach-in cooler at prep area