Meal delivery

disclosure and reminder of consuming raw and undercooked foods on menu must provide and maintain. (priority foundation 7-38-005)

37. Food properly labeled; original container
- comments: must label food storage containers (shakers,squeeze bottles,bulk )when food is not in original package.

38. Insects, rodents, & animals not present
- comments: observed evidence of appx. 75 or more mice droppings on pop & juice storage racks and underneath,on floor next to storage rack,behind large food storage container, in corner behind cooking equipment,under prep tables in dish washing area,on floor under chemical storage rack. Also. Appx. 30 or more live ants crawling on floor next to prep table in rear area. Must remove droppings clean and sanitize areas. Recommended to have a pest control operator to service premises on or after 4/18/24. (priority foundation 7-38-020(a)(citation issued)

38. Insects, rodents, & animals not present
- comments: observed a gap along bottom & center,along top of double front entry door. Must make door tight fitting to prevent rodent entry.

39. Contamination prevented during food preparation, storage & display
- comments: must provide a splash guard at hand sink in rear dish washing areas next to 3- compartment sink and dish storage rack.

41. Wiping cloths: properly used & stored
- comments: must store wiping cloths in a sanitizing solution when not in use.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: must invert multi-use utensils on dish storage shelf.

45. Single-use/single-service articles: properly stored & used
- comments: must store plastic wear with handles in upright position.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must remove foil from rolling cart and cardboard from upper shelving units of front prep cooler,crates from walk in freezer & cooler.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must repair or replace worn door gasket on reach in freezer & 3- door prep cooler,walk in freezer door in poor repair not closing properly & bent exterior panel.

48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed no chemical test kit to check sanitizing solution ppm's at 3- compartment sink must provide and maintain. (priority foundation 7-38-005)(citation issued)

49. Non-food/food contact surfaces clean
- comments: must clean excessive grease and food debris build up from oven,grill table. Prep tables, fryer cabinets,used and unused reach in coolers & prep coolers,motors at coolers,all storage shelves & racks,pipes of cooking equipment,walk in cooler- fan guard covers & shelving units.

51. Plumbing installed; proper backflow devices
- comments: must remove plastic from sprayer handle at 3- compartment sink.

54. Garbage & refuse properly disposed; facilities maintained
- comments: observed outside garbage dumpster lid melted and in poor repair and outside grease container is encrusted with grease and food debris on lid must repair or replace lid to be tight fitting and clean and maintain grease container. (priority foundation 7-38-020(b)(citation issued)

55. Physical facilities installed, maintained & clean
- comments: must repair or replace tiled floor along wall bases in rear storage area in poor repair,missing and damaged wall bases and wall trim(prep & toilet room),ceiling near pit in poor repair and insulation exposed,excessive caulking around upper walls and windows near pit,loose wall base and wall vent in toilet room,gap in window at front entry door. Must grout floor behind cooking equipment in pit area.

55. Physical facilities installed, maintained & clean
- comments: must clean dust and food splatter from walls throughout premises.

55. Physical facilities installed, maintained & clean
- comments: must provide a hooking system to hang up wet mops.

55. Physical facilities installed, maintained & clean
- comments: must remove and organize massive amount of articles from service counters.

55. Physical facilities installed, maintained & clean
- comments: must clean grease and food debris build up from floor under,around,along wall bases throughout including walk in cooler & freezer. Ice build up from floor in walk in freezer.

57. All food employees have food handler training
- comments: observed no food handlers training for all employees must provide and maintain.

58. Allergen training as required
- comments: observed no food allergen training for food manager must provide and maintain.

Source: chicago.gov

washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Evidence of rats or live rats in establishment's food or non-food areas.
Evidence of mice or live mice in establishment's food or non-food areas.
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
Source: New York City Environmental Health Department.

food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
Sewage disposal system is not provided, improper, inadequate or unapproved.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
Source: New York City Environmental Health Department.

to label some food storage containers identified with common name (salt, flour, sugar etc)

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: instructed to detail clean and maintain prep and storage shelves infront prep and in rear storage/dishwashing area

49. Non-food/food contact surfaces clean
- comments: instructed to detail clean and maintain interior and exterior surfaces of all coolers and freezers with excessive grease accumulation in rear prep/dishwashing area.

55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain kitchen hood and pipes with excessive grease accumulation above cooking equipment infront prep/cooking area.

55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain floors throughout front and rear prep/dishwashing area.

56. Adequate ventilation & lighting; designated areas used
- comments: kitchen hood ventilation in poor repair, hood fan does not clear smoke in the kitchen with cranking sound. Instructed to fix.

Source: chicago.gov

in rear handwashing sink basin, on floor next to walk-in cooler, in front area beneath storage shelves. Observed approximately 50 dead cockroaches in the areas listed above and beneath cold holding equipment. Found live small flies along rear wall near utility sink and on walls and ceiling in rear area. Observed roach feces beneath and on piping throughout kitchen area and behind decorative wall fixtures. Instructed to contact licensed pest control to eliminate cockroaches and drain flies, remove dead cockroaches and feces, and clean and sanitize all affected areas and maintain. Priority violation. 7-38-020(a) citation issued.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed aluminum foil and cardboard used to line nonfood-contact surfaces of shelves, cooking equipment, and rolling carts throughout kitchen area. Instructed to remove aluminum foil and cardboard and maintain smooth, easily-cleanable nonfood-contact surfaces.

49. Non-food/food contact surfaces clean
- comments: observed all nonfood-contact surfaces of cooking equipment (wok station, fryers), cold-holding equipment (interior and exterior including door gaskets, and motor hardware) , prep tables, and all storage shelves to be soiled with food debris and grease. Instructed to clean and sanitize nonfood-contact surfaces of equipment at adequate frequnecy to prevent build up of soil and grease and maintain.

55. Physical facilities installed, maintained & clean
- comments: observed floors along wok line, in rear storage area, near mop sink, beneath cooling equipment, and in front area to be soiled with grease and food debris. Instructed to clean floors at adequate frequency to prevent build up of soil and debris and maintain.

56. Adequate ventilation & lighting; designated areas used
- comments: observed wok line hood ventilation system to be soiled with grease and debris. Instructed to clean hood ventilation system and change filters at adequate frequency to prevent build up of grease and debris and maintain.

Source: chicago.gov