GRAND CHINESE KITCHEN , CHICAGO Fails Health Inspection - Chicago Restaurant

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: Violation Codes: 6-202.15 Inspector Comments: OBSERVED AN APPX. "1/2-3/4" GAP ALONG BOTTOM OF FRONT DOOR AND ALONG SIDE OF REAR DOOR.MUST MAKE DOOR TIGHT FITTING.

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: Violation Codes: 3-305.11 Inspector Comments: Violation Codes: 3-305.11 Inspector Comments: OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AREA, WALK-IN COOLER AND UNDER FRONT COUNTER. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS SIX INCHES OFF FLOOR.

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.

PERSONAL CLEANLINESS - Comments: Violation Codes: 2-304.11 Inspector Comments: OBSERVED EMPLOYEES WEARING SOILED APRONS. MUST PROVIDE CLEAN APRONS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST INVERT MULTI-USE UTENSILS ON STORAGE SHELVES AND PREP TABLES.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Violation Codes: 4-501.11 Inspector Comments: MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR REACH IN COOLER & WALK IN COOLER.MUST ELIMINATE CRATES THROUGHOUT USED FOR FOOD STORAGE REMOVE CARD BOARD ON SHELVING UNITS.

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 WORN CUTTING BOARDS.MUST REPAIR OR REPLACE.

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: Inspector Comments: OBSERVED ACCUMULATED GREASE BUILDUP AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT & PIPES OF SAME, WOK STATION, FRYERS, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS AND UNDERSIDES, HOLDING UNITS,FAN GUARDS IN WALK IN COOLER,ROLLING CARTS,STOVE,WHEEL BASES,EXTERIOR OF FOOD STORAGE CONTAINERS,FAUCETS AT WOK STATION. INSTRUCTED MANAGER 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: Inspector Comments: Violation Codes: 6-501.11 Inspector Comments: OBSERVED STAINED CEILING TILES AND DUST BUILDUP ON VENTILATION FAN IN WASHROOM AREAS. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN. OBSERVED MISSING GROUT ON FLOOR TILES UNDER HOLDING UNITS AND WHERE NEEDED. INSTRUCTED MANAGER TO REPAIR 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: Violation Codes: 6-201.13 Inspector Comments: MUST REPAIR OR REPLACE OPENING AROUND PIPES LEADING INTO WALLS AND CEILINGS. MISSING AND DAMAGED WALL BASES,MUST REMOVE TAPE FROM CEILING TILES.

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: Violation Codes: 6-201.11 Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON WALLS & DOORS THROUGHOUT PREP AND DISH WASHING AREAS

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: Inspector Comments: OBSERVED EXCESS CARDBOARD ALONG WALLS AND CORNERS IN REAR PREP AREA. INSTRUCTED MANAGER TO REMOVE.

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: MUST DETAIL CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.

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 REPLACE BURNTOUT LIGHTS WHERE NEEDED.

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 BURNTOUT LIGHTS WHERE NEEDED.

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.