SKY CHOP SUEY INC Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: LIVE ROACHES NOTED IN VARIOUS AREAS THROUGH OUT PREMISES: (3) LIVE ROACHES NOTED CRAWLING ALONG WALL BASE BEHIND WOK STATION/COOKING LINE, (1) LIVE ROACH NOTED IN DRY STORAGE AREA BEHIND CONTAINERS, 3 LIVE ROACHES IN WOK STATION, 2 LIVE BABY ROACHES CRAWLING NEAR HOT WATER TANK, 5 LIVE ROACHES NOTED N CAVITIES INBETWEEN WALL AND STAINLESS STEEL SURFACES. NUMEROUS DEAD ROACHES ALSO NOTED IN LIGHTSHIELDS. INSTD TO REMOVE ALL ROACHES, CLEAN AND SANITIZE ALL AFFECTED AREAS. VIOLATION 7-38-020 CRITICAL.

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT THROUGH OUT NOT CLEAN; EXCESSIVE FOOD DEBRIS: INTERIOR OF FRYERS, WOK STATION, ALL STORAGE SHELVES AND WIRE RACKS, STORAGE CONTAINERS. INTERIOR/EXTERIOR OF ALL COOLERS INCLUDING RUBBER GASKETS AND MOTORS, ENTIRE COOKING LINE, WOK STATION, ALL PREP TABLES LEGS, WHEELS, ATTACHED PIPING OF ALL EQUIPMENT, CAN OPENER AND HOLDER, CUTTING BOARDS, RICE COOKERS AND INBETWEEN PREP TABLES INSTD TO CLEAN, FREE OF DEBRIS AND MAINTAIN SAME.

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: FLOOR THROUGH OUT PREMISES, UNDER AND BEHIND ALL EQUIPMENT, COOLER AND COOKING LINE NOT CLEAN, EXCESSIVE GREASE AND DEBRIS. INSTD 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: FLOOR THROUGH OUT PREMISES, UNDER AND BEHIND ALL EQUIPMENT, COOLER AND COOKING LINE NOT CLEAN, EXCESSIVE GREASE AND DEBRIS. INSTD 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.