PEKING MANDARIN RESTAURANT Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.found rodent //OBSERVED RAT DROPPINGS IN THE FOLLING AREA 10-15 DINNING AREA,30-40 KITCHEN & FRONT AREA PREP AREA,40-50,50-65 REAR STORAGE & PREP AREA ON FLOORS & 5ON DRY STORAGE SHELVE IN REAR STORAGE,NEED DETAIL CLEANING & SANITIZING THROUGHT. SOUTH WEST DOOR NOT RODENT PROOF,AND THE SOUTH EAST DOOR NEEDS TO BE RODENT PROOFED 1/4 INCH GAP ON THE BOTTOM OF DOOR.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.//SOME FOOD ITEMS NOT LABELE NEED NAMES & DATES ON ALL FOOD ITEMS IN STORAGE

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//INVERT ALL POTS & PANS IN STORAGE,PROPERLY STORAGE ALL SINGLE SERVICE UTENSILS IN STORAGE

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

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.//REPLACE ALL STAIN & PITTED CUTTING BOARDS IN PREP AREA,REPLACE RUSTY STORAGE SHELVES IN WALK IN COOLER & DRY STORAGE,

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.//SHELVES IN COOLERS,FREEZERS,INTERIOR & EXTERIOR OF ALL EQUIPMENT THROUGHT PREMISES.ALL COOKING EQUIPMENT STOVE FRYERS BEHIND THE PIPE FILLED WITH ENBEDED GREASE NEED TO BE CLEAN. GREASE BOX NEEDS TO BE MAINTAIN VERY GREASY FILLED WITH FOOD DEBRI..ICE MACHINE NEEDS TO BE DETAIL CLEAN FOUND SPOTS OF MOLD. THE CANOPY HOOD VERY DIRTY AND FILTER VERY DIRTY.NEEDS TO BE CLEAN AND SANITIZED.

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 UNDER & AROUND STOCK ,EQUIPMENT NEED DETAIL CLEANING IN THE WALK IN COOLER,UNDER AND AROUND 3 COMPMENT SINK,IN THE MAIN KITCHEN UNDER HEAVY EQUIPMENT,IN DINNING ROOM REMOVE ALL BORIC ACID UNDER THE BOOTHS IN DINNING AREA. ALL FOOD IN WALKIN AND REAR STORAGE AREA NEEDS TO BE 6 INCH OFF FLOOR.REMOVE ALL RODENT DROPPING IN FOOD STORAGE. DISHMACHIN AREA FLOOR HAS OPEN HOLE LEADING TO BASEMENT NEED TO BE REPAIR.CLEAN FLOOR IN BATHROOMS AND UNDER COUNTER FRONT AREA BEHIND HEAVY COOKING EQUIPMENT, ECT

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.cEILING TILES NEED TO BE REPLACE, OPEN AND BROKEN, WALLS IN THE BATHROOMS NEED DETAIL CLEANING UNDER AND AROUND WALL OF STOVE, AND FRYERS, 3COMPARTMENT NEEDS DETAIL CLEANING.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.END CAPS ARE NEEDED FOR ALL LIGHTS IN PREP AREA.MISSING LIGHTS SHIELD IN MENS BATHROOM. LIGHT IN 2ND PREP AREA ARE NEED. BACK FOOD STORAGE AREA MISSING LIGHT.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.BATHROOM HOT WATER HANDLE BROKEN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

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. TOLILETS AND SINKS WASHVASIN ALL NEED DETAIL CLEANING. HOT WATER HANDEL NEED TO BE FIX.

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. TOLILETS AND SINKS WASHVASIN ALL NEED DETAIL CLEANING. HOT WATER HANDEL NEED TO BE FIX.

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.