KOREAN SEOUL FOOD Fails Health Inspection - Chicago Restaurant

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NOTED WATER LEAKING PROFUSELY FROM UNDER THE MOTOR OF DISHMACHINE (HAS A PLASTIC BIN COLLECTING THE LEAKING WATER) MUST FIX, TO PREVENT PEST HARBORAGE.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

TOXIC ITEMS PROPERLY STORED, LABELED AND USED - Comments: Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. FOUND 2-CANS OF OVEN CLEANER UNDER FRONT PREP TABLE; CONTAINERS OF DISHSOAP, SANITIZER & SMALL FLOOR CLEANER UNDER REAR PREP TABLE. MUST STORE SEPARATELY AWAY FROM FOOD PREP/STORAGE AREAS.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

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 PROVIDE A SPLASH GUARD ON BOTH SIDES OF FRONT PREP AREA HANDSINK; CUTTING BOARDS WITH DEEP/DARK GROOVES MUST SMOOTH/EASILY CLEANABLE.

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. FOLLOWING NEED DETAILED CLEANING: EXTETIOR & INTERIOR OF ALL COOKING & COLD HOLDING UNITS THRUOUT PREMISES, INTERIOR FLOORS OF COOLERS/FREEZER; INTERIOR PANEL OF ICE MACHINE; SHELVES OF SMALL COOLERS AT FRONT PREP AREA; INSIDE/OUTSIDE OF GARBAGE BINS; EXTRIOR OF BULK FOOD CONTAINERS-DUE TO ENCRUSTED FOOD DEBRIS/DIRT.

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 TRUOUT PREMISES (UNDER, BEHIND, AROUND ALL EQUIPMENT PREP TABLES, SINKS) & DRAINS MUST BE FREE OF GRIME/ORGANIC MATTER/DEBRIS/DIRT. MUST ELEVATE ALL STOCK ABOVE THE FLOOR (AT DRY/COLD STORAGE AREAS).

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: The walls and ceilings shall be in good repair and easily cleaned. ALL WATER-STAINED CEILING TILES IN REAR KITCHEN MUST BE REPLACED; WALLS WITH FOOD STAINS; FILTERS AT HOOD WITH HEAVY GREASE/DUST BUILD-UP MUST KEPT BE CLEAN.

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: The walls and ceilings shall be in good repair and easily cleaned. ALL WATER-STAINED CEILING TILES IN REAR KITCHEN MUST BE REPLACED; WALLS WITH FOOD STAINS; FILTERS AT HOOD WITH HEAVY GREASE/DUST BUILD-UP MUST KEPT BE CLEAN.

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.