SEE THRU CHINESE KITCHEN Passes Health Inspection - Chicago Restaurant

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED KNIFE IMPROPERLY STORED BETWEEN COOLERS FRONT PREP AREA, INSTRUCTED TO PROVIDE KNIFE RACK FOR PROPER 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: OBSERVED WALK-IN COOLER STORAGE SHELVES RUSTY, INSTRUCTED TO REMOVE THE RUST/OR REPLACE. ALSO OBSERVED IMPROPERLY STORED FOOD IN GROCERY BAGS IN WALK-IN COOLER/FREEZER INSTRUCTED TO PROVIDE FOOD GRADE CONTAINERS, OR ZIP-LOC BAGGIES.

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: OBSERVED THE FRONT PREP CUTTING BOARDS, REAR #10 CAN OPENER, PREP TABLES NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN THE STORAGE SHELVES IN THE WALK-IN FREEZER.

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: OBSERVED THE FLOOR IN THE WALK-IN FREZER, AND UNDER AND AROUND FRYERS NOT CLEAN, INSTRUCTED TO CLEAN.

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: OBSERVED WATER DAMAGED CEILING TILES IN FRONT WAITING AREA, AND REAR ABOVE THE 3 COMPARTMENT SINK. INSTRUCTED TO REPLACE.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED 1 LARGE, AND 2 SMALL PROPANE TANKS IN THE REAR SIDE ELECTRICAL ROOM, INSTRUCTED TO REMOVE FROM BUILDING.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED 1 LARGE, AND 2 SMALL PROPANE TANKS IN THE REAR SIDE ELECTRICAL ROOM, INSTRUCTED TO REMOVE FROM BUILDING.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.