BUDLONG HOT CHICKEN Passes Health Inspection - Chicago Restaurant

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED THE FRONT ENTRANCE OUTER AND INNER DOORS WITH AN OPEN 1 INCH GAP ALONG THE BOTTOM THRESHOLD OF BOTH DOORS. MUST PROVIDE A TIGHT FITTING SEAL ON THE OUTER DOOR.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE FRONT COUNTER HAND WASHING SINK BETWEEN THE SINK AND STORED CLEAN PITCHERS.----BREAD MUST NOT BE STORED UNDER WASTEWATER PIPELINES IN THE BASEMENT. MUST ENCASE PIPING TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT OR MOVE STORED BREAD.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: ICE MACHINES ICE SCOOP MUST BE HELD IN A CLEAN CONTAINER.---MUST NOT STORE UTENSILS BETWEEN THE WALL AND ELECTRICAL CONDUIT AT THE STEAM TABLE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST NOT STORE CLEAN UTENSILS AT THE SHELVING ON THE MOP SINK, OR ABOVE THE HAND WASHING SINK IN THE MAIN KITCHEN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE BASEMENT STORAGE AREA MUST BE ELEVATED FROM THE FLOORS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CLOTH TOWELS, CARDBOARD OR PAPER AS LINER FOR EQUIPMENT, SHELVING THROUGHOUT INCLUDING INSIDE FREEZER SHELVES.----MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE METAL SHELVING ON THE COOKS LINE.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: MUST PROVIDE A WASTE RECEPTACLE AT THE FRONT COUNTER HAND WASHING SINK.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED RAW WOODEN LEDGE AT THE BASEMENT PREP HAND SINK AND RAW WOOD DOORWAY THRESHOLD TO THE BASEMENT PREP AREA. ALSO RAW WOOD WALL AT THE FRONT COUNTER BEVERAGE DISPENSING WITH OPEN CREVICES IN WALL. MUST SEAL ALL TO BE SMOOTH AND CLEANABLE.----EXCESSIVE GREASE AND FOOD DEBRIS UNDER THE EQUIPMENT ON THE COOKS LINE. MUST CLEAN AND MAINTAIN.----MISSING CEILING TILES ON THE WEST AND NORTH SIDES OF THE MAIN KITCHEN.----HOLE IN THE BASEMENT CEILING ABOVE THE BREAD STORAGE---OPEN SEAM/CREVICE IN THE CEILING OF THE WALK-IN COOLER.----OPEN SEAMS/CREVICE IN THE BASEBOARD COVING IN THE CUSTOMER WASHROOM. MUST REPLACE/SEAL ALL OPENINGS/HOLES IN WALLS AND CEILINGS.

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: ALL UNUSED EQUIPMENT, UNNECESSARY ARTICLES STORED THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES. ALL NEEDED ITEMS MUST BE STORED ELEVATED AND ORGANIZED.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST PROVIDE MECHANICAL VENTILATION IN BOTH WASHROOMS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE UNATTACHED LIGHT SHIELD INSIDE THE WALK-IN COOLER.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE UNATTACHED LIGHT SHIELD INSIDE THE WALK-IN COOLER.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.