ASIAN CAFE Passes Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: THE INTERIOR OF THE ICE MACHINE COMPARTMENTS IS NOT CLEAN (INTERIOR TOP). ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ONCE FOOD IS REMOVED FROM ORIGINAL CONTAINERS, IT MUST BE LABELED FOOD WITH A COMMON NAME INSIDE THE COOLERS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN PREP AREAS IN A SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RUSTY SHELVES INSIDE THE WALK-IN COOLER AND REAR STORAGE. ALSO, THE PREP TABLE BASE IS RUSTY AND UNABLE TO CLEAN. THE SURFACE MUST BE SMOOTH, CLEAN, AND NON-ABSORBENT SURFACE. REMOVE TOOLS FROM UNDER THE PREP TABLE STORED WITH COOKING UTENSILS

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL SHELVING METAL FOOD CARTS THROUGHOUT THE KITCHEN ARE DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.MUST NOT USE CARDBOARD FOR SHELVING AND ALUMINUM FOIL AS LINER COOKING EQUIPMENT. GREASE BUILD-UP AT WOK UNIT UNDER THE BURNERS AND TOP PART OF THE UNIT.MUST SCRAPE THE BUILD-UP OF ENCRUSTED, BURNED, GREASE BUILD-UP.CLEAN AND MAINTAIN

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: EXCESS GREASE BUILD -UP ON FLOORS UNDER AND BEHIND COOKING EQUIPMENT, CLEAN AND MAINTAIN

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: EXCESS GREASE BUILD -UP ON FLOORS UNDER AND BEHIND COOKING EQUIPMENT, CLEAN AND MAINTAIN

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.