EMPEROR'S CHOICE RESTAURANT Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NEEDS DETAIL CLEANING: FOOD EQUIPMENT, KNIVES, CLEAVERS, KNIFE HOLDER, INTERIOR BOTTOM OF FRYER TO REMOVE GREASE, EXTERIOR SURFACES OF COOKING EQUIPMENT (FRYER, WOKS, STOVE) TO REMOVE GREASE, PREP TABLE BOTTOMS AND TOPS IN KITCHEN AND BASEMENT PREP, STEAM TABLE AND MEAT SLICER IN BASEMENT ON PREP TABLE. INTERIOR BOTTOM OF REFRIGERATION UNITS AND CHEST FREEZERS IN BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS UNDER COOKING EQUIPMENT, BEHIND VARIOUS HEAVY KITCHEN EQUIPMENT AND DISHMACHINE, CLEAN IN BASEMENT AROUND AND BEHIND EQUIPMENT AND STORAGE SHELVES AND IN ALL STORAGE ROOMS IN BASEMENT. CLEAN FLOORS OF ALL WALK-IN COOLERS OF FOOD DEBRIS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT, SINKS AND DISHMACHINE TO REMOVE GREASE, SPLATTER AND DUST WHERE OBSERVED. CLEAN ATTACHED EQUIPMENT SUCH AS PIPES, TANKS, VENTS ETC TO CEILING IN KITCHEN TO REMOVE DUST. REMOVE DUST FROM VENTILATION FANS ON CEILINGS OF ALL WASHROOMS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT, SINKS AND DISHMACHINE TO REMOVE GREASE, SPLATTER AND DUST WHERE OBSERVED. CLEAN ATTACHED EQUIPMENT SUCH AS PIPES, TANKS, VENTS ETC TO CEILING IN KITCHEN TO REMOVE DUST. REMOVE DUST FROM VENTILATION FANS ON CEILINGS OF ALL WASHROOMS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.