CHOPSTICK EXPRESS Passes Health Inspection - Chicago Restaurant

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BOXED FOOD ITEMS BEING STORED ON THE FLOOR IN THE WALK-IN COOLER, FREEZER, AND THROUGHOUT THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALUMINUM FOIL BEING USED AS LINER ON SHELVING UNITS THROUGHOUT THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL ALUMINUM FOIL AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED UNFINISHED WOOD ON THE SHELVING AND BACK OF SHELVING UNITS REAR DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO FINISH THE WOOD ON THE SHELVING UNITS AND BACK OF SHELVING UNITS IN REAR DRY STORAGE AREA SO THAT IT REMAINS SMOOTH AND EASILY CLEANABLE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN/DAMAGED RUBBER GASKET ON DOOR OF WALK-IN FREEZER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR OR REPLACE GASKET AND MAINTAIN.

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: OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, AND SHELVING UNITS. INSTRUCTED THE PERSON IN CHARGE TO 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: OBSERVED ACCUMULATED FOOD DEBRIS ON FLOOR BEHIND AND UNDERNEATH ALL COOKING EQUIPMENT, AND IN ALL CORNERS THROUGHOUT THE PREP AND DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS BEHIND AND UNDERNEATH ALL COOKING EQUIPMENT AND IN ALL CORNERS THROUGHOUT THE PREP AND DRY STORAGE AREAS 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: OBSERVED ACCUMULATED FOOD DEBRIS ON FLOOR BEHIND AND UNDERNEATH ALL COOKING EQUIPMENT, AND IN ALL CORNERS THROUGHOUT THE PREP AND DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS BEHIND AND UNDERNEATH ALL COOKING EQUIPMENT AND IN ALL CORNERS THROUGHOUT THE PREP AND DRY STORAGE AREAS 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.