SEE THRU CHINESE KITCHEN Fails Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EXPOSED HAND SINK NOT ACCESSIBLE: FOUND SEVERAL CLEAN TRAYS DRAINING UP WARDED INSIDE THE EXPOSED HAND SINK.FAUCET TILTED TO THE LEFT.UNABLE TO WASH HANDS.UPON MY REQUEST TRAYS REMOVED AND FAUCET REPOSITION FOR PROPER HAND WASHING.THREE COMPARTMENT SINK USED FOR HAND WASHING CRITICAL VIOLATION: 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE WASTE GREASE CONTAINER NOT MAINTAINED.FOUND GREASE CONTAINER WITH HARDENED AND EXCESSIVE GREASE ON CONTAINER.GREASE AROUND THE EDGE AND GROUND INSTRUCTED TO CLEAN AND MAINTAIN. RAT DROPPINGS WERE OBSERVED AROUND THE AREA. SERIOUS VIOLATION:7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: EXCESSIVE DUST,ENCRUSTED FOOD AND OIL STAINS ON CARDBOARD USED FOR SHELF LINERS,ALSO FILTHY BOX CONTAINERS,WITH FOOD INSIDE,INSTRUCTED TO REMOVE CARDBOARD THROUGHOUT THE PREMISES.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.NO LIDS PROVIDED FOR DRY FOOD CONTAINERS,INSTRUCTED TO PROVIDE.SCREEN DOOR IN POOR REPAIR,MESH AND FRAME BROKEN,INSTRUCTED TO REPLACE. BROKEN,UNEVEN,AND DIRTY CAULKING AROUND THE EAST COOKING EQUIPMENT INSTRUCTED TO REMOVE REPLACE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIALS

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: HOOD AND FILTERS WITH GREASE BUILD UP, INSTRUCTED TO CLEAN AND MAINTAIN.EAST SIDE OF THE COOKING EQUIPMENT WITH A BUILD UP OF GRIMES 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: EXCESSIVE ENCRUSTED GREASE ON FLOOR UNDER COOKING EQUIPMENT,ALONG BASEBOARD AND CORNERS.DEBRIS ON FLOOR UNDER SHELVES INSIDE THE WALK-IN COOLER,INSTRUCTED TO CLEAN AND MAINTAIN

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: EXCESSIVE ENCRUSTED GREASE ON FLOOR UNDER COOKING EQUIPMENT,ALONG BASEBOARD AND CORNERS.DEBRIS ON FLOOR UNDER SHELVES INSIDE THE WALK-IN COOLER,INSTRUCTED TO CLEAN AND MAINTAIN

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.