FULLERTON RESTAURANT Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE DATE ON PREPARED FOODS IN COOLERS

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAIR OR REPLACE BURNT PLASTIC CUTTING BOARD ON GRILL. ALSO REPAIR RUSTING BOTTOM OF REACH-IN FREEZER IN KITCHEN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSIDE COMPARTMENT OF DEEP FRYER,CHAR GRILL,AND TOP OF BAKE OVEN WITH GREASE AND DEBRIS NEEDS CLEANING.INSIDE BOTTOM OF CHEF COOLER BY HAND WASH SINK IN KITCHEN,CAN OPENER BLADE,1COMP.SINK IN KITCHEN,& MOP SINK(3COMP)SINK IN BASEMENT WITH DEBRIS AND STAINS NEEDS CLEANING. MUST DEFROST AND CLEAN WALK IN FREEZER IN BSMT..

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS ALONG WALLS IN BASEMENT AT DRY STORAGE AREA WITH DEBRIS NEEDS CLEANING.REPAIR HOLE ON FLOOR BY ENTRY TO BASEMENT ON 1STFL. CLEAN AND MAINTAIN FLOORS DRY AT EXPOSE HAND WASH SINK IN KITCHEN,AND BASEMENT BY STAIR WELLS AND BY MOP SINK WITH STANDING WATER. MUST ELEVATE DISH WASHER RACK 6" OFF THE FLOOR.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAKING PIPE UNDER HAND WASH SINK IN KITCHEN,AND BSAMENT. ALSO REPAIR FAUCETS ON 1COMP.SINK SPRAYER HEAD ON DISH WASHER MACHINE CONSTANTLY DRIPPING.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAKING PIPE UNDER HAND WASH SINK IN KITCHEN,AND BSAMENT. ALSO REPAIR FAUCETS ON 1COMP.SINK SPRAYER HEAD ON DISH WASHER MACHINE CONSTANTLY DRIPPING.

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.