Report date: Apr 30, 2024
2. City of chicago food service sanitation certificate
- comments: upon arrival, observed no certified food manager on site during the inspection, while open and operating. Instructed a certified food manager must be on site at all times while open and operating.
2. City of chicago food service sanitation certificate
- comments: upon arrival, observed no certified food manager on site during the inspection, while open and operating. Instructed a certified food manager must be on site at all times while open and operating.
Priority foundation violation 7-38-012, citation issued
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed handwashing sink in the rear food prep/ dishwashing area on the second floor with standing water and not draining. Instructed to repair mentioned sink and maintain. Priority foundation violation 7-38-030 (c), citation issued.
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed handwashing sink near the 3 compartment sink on the 2nd floor with no handwashing signage. Instructed to provide and maintain.
21. Proper hot holding temperatures
- comments: observed tcs cooked foods spring rolls (55. 0f), egg 53. 6f) crab-rangoons (67. 0f), and chicken (71. 0f) at improper hot holding temperatures, stored on the cart near deep fryingequipment on the side where rolls and foods are deep fried on the 2nd floor prep area. Food valued at $50 approx. 8lbs discarded at this time. Instructed to hold hot tcs foods at 135f or above. Priority violation 7-38-005, citation issued
22. Proper cold holding temperatures
- comments: observed improper cold holding temperatures of tcs foods throughout the main food prep area on the 2nd floor and the basement. The foods found out of compliance on the 2nd floor are as followed: chicken feet (50. F), pork (52. 8f) both found in the walk-in cooler, in a prep cooler across from the expeditors table on the side where egg rolls are fried 3 eggs (65. 6f), beef (48. 3f), all food items were discarded from a two door refrigerator near the dumpling prep area: pork, bbq pork, shrimp & chive, lotus rice, vegetable, shrimp & corn dumplings (71. 9f), stuffed peppers, preserved eggs, waterchestnut cakes, and various meat fillings for the dumpling of inside of prep cooler. In the walk-in freezer located in the basement there were 3 containers of shrimp found at temperatures ranging 50. 0f-53. 0f. Manager discarded approximately 355lbs at $1,000 worth of product. Must have cold holding foods at 41. 0f or below. Priority 7-38-005, citation consolidated with violation #21
33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed a two door refrigerator across from the expeditors table on the side where dumplings are prepared at an improper temperature of 60. 0f. Instructed all cold holding units must be at 41f or below and maintain. Priority violation 7-38-005, citation issued
37. Food properly labeled; original container
- comments: observed bulk dry ingredient storage containers not labeled on the second floor food prep area. Instructed to label all food storage containers and maintain.
38. Insects, rodents, & animals not present
- comments: observed pest infestation on site. Observed 50 or more live roaches and 500 mice droppings and more. Mice droppings were observed on the basement and the 2nd floor. The following floors on the 2nd floor were observed with droppings: in the rear food prep/ dishwashing area under the 2 compartment sink, 3 compartment sink, in the employee storage, behind the cold holding units near the walk-in cooler, under the dry ingredient storage containers throughout area, on the floors throughout prep area, in the dry goods storage closet near the women's toilet room. Mice droppings were observed on the shelving units were food ingredients were stored on the second floor and on thenlids of the dry ingredient storage containers. Mice droppings were observed in the basement in the storage area under shelving units and on boxes of glasses and in the food prep/ dishwashing area under the shelving units, push carts near the entrance door. The live roaches were observed on the second floor in the rear food prep/ dishwashing area on the under the 2 compartment sink, on the floor under the dry ingredient containers under the prep table, under the double decker ovens across from the 2 compartment sink, surrounding the 2 door cooler near the dumplings prep area and under the steam table for the dumplings. The outerior crevices of the following equipment: the rice cooker, the lower compartment 2 door refrigerator and freezer near where the dumplings are prepared, the lower compartment of a two door cooler near the rice cooker, instructed eliminate live pest activity, clean and sanitize recommended contacting pest control for a service. Priority violation 7-38-020(a), citation issued
38. Insects, rodents, & animals not present
- comments: observed a dead mouse on the floor under the double decker oven on the 2nd floor food prep area. Instructed to remove dead rodent, clean, and sanitize mentioned area.
38. Insects, rodents, & animals not present
- comments: observed the an openeing at the bottom of the door in the basement leading to the common hallway. Instructed to rodent proof mentioned door and maintain.
40. Personal cleanliness
- comments: observed food handlers with no hair restraints in the food prep areas on site. Instructed all food handlers must wear hair restraints and maintain.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed the dry storage closet next to the women's toilet room with boxes not elevated. Instructed to elevate items on the floor in mentioned area and maintain.
49. Non-food/food contact surfaces clean
- comments: observed severe grease build up on the inside of the lower compartment of the deep-frying units, on the pipes on the walls near the deep-frying units where the egg rolls are prepared and outerior of the cooking equipment throughout food prep/ dishwashing area on the 2nd floor. Also, observed the outerior and interior of the cooking equipment and cold holding units throughout the 2nd floor food prep/ dishwashing area with food debris build up and not maintained. Instructed to clean and maintain.
55. Physical facilities installed, maintained & clean
- comments: observed the floors throughout the 2nd floor food prep/ dishwashing area with grease build up and food debris. Especially under the cooking equipment (deep fryers and wok station), cold holding equipment, and food prep tables.
55. Physical facilities installed, maintained & clean
- comments: observed on the 2nd floor rear food prep area the wall with the window with grease build up. Also observed mold like substance on the ceilings throughout the basement dishwashing/ food prep area, especially under the dishwashing equipment. Also, observed condensation dripping from pipes by the dishwashing equipment in the basement. Instructed to clean entire wall and windowsill and maintain. Also, must remove black like substance and stop leaking in the basement.
55. Physical facilities installed, maintained & clean
- comments: observed clutter under the stairs leading to the basement area. Instructed to declutter, organize, and remove unneccessary items and maintain.
Source: chicago.gov
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed handwashing sink in the rear food prep/ dishwashing area on the second floor with standing water and not draining. Instructed to repair mentioned sink and maintain. Priority foundation violation 7-38-030 (c), citation issued.
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed handwashing sink near the 3 compartment sink on the 2nd floor with no handwashing signage. Instructed to provide and maintain.
21. Proper hot holding temperatures
- comments: observed tcs cooked foods spring rolls (55. 0f), egg 53. 6f) crab-rangoons (67. 0f), and chicken (71. 0f) at improper hot holding temperatures, stored on the cart near deep fryingequipment on the side where rolls and foods are deep fried on the 2nd floor prep area. Food valued at $50 approx. 8lbs discarded at this time. Instructed to hold hot tcs foods at 135f or above. Priority violation 7-38-005, citation issued
22. Proper cold holding temperatures
- comments: observed improper cold holding temperatures of tcs foods throughout the main food prep area on the 2nd floor and the basement. The foods found out of compliance on the 2nd floor are as followed: chicken feet (50. F), pork (52. 8f) both found in the walk-in cooler, in a prep cooler across from the expeditors table on the side where egg rolls are fried 3 eggs (65. 6f), beef (48. 3f), all food items were discarded from a two door refrigerator near the dumpling prep area: pork, bbq pork, shrimp & chive, lotus rice, vegetable, shrimp & corn dumplings (71. 9f), stuffed peppers, preserved eggs, waterchestnut cakes, and various meat fillings for the dumpling of inside of prep cooler. In the walk-in freezer located in the basement there were 3 containers of shrimp found at temperatures ranging 50. 0f-53. 0f. Manager discarded approximately 355lbs at $1,000 worth of product. Must have cold holding foods at 41. 0f or below. Priority 7-38-005, citation consolidated with violation #21
33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed a two door refrigerator across from the expeditors table on the side where dumplings are prepared at an improper temperature of 60. 0f. Instructed all cold holding units must be at 41f or below and maintain. Priority violation 7-38-005, citation issued
37. Food properly labeled; original container
- comments: observed bulk dry ingredient storage containers not labeled on the second floor food prep area. Instructed to label all food storage containers and maintain.
38. Insects, rodents, & animals not present
- comments: observed pest infestation on site. Observed 50 or more live roaches and 500 mice droppings and more. Mice droppings were observed on the basement and the 2nd floor. The following floors on the 2nd floor were observed with droppings: in the rear food prep/ dishwashing area under the 2 compartment sink, 3 compartment sink, in the employee storage, behind the cold holding units near the walk-in cooler, under the dry ingredient storage containers throughout area, on the floors throughout prep area, in the dry goods storage closet near the women's toilet room. Mice droppings were observed on the shelving units were food ingredients were stored on the second floor and on thenlids of the dry ingredient storage containers. Mice droppings were observed in the basement in the storage area under shelving units and on boxes of glasses and in the food prep/ dishwashing area under the shelving units, push carts near the entrance door. The live roaches were observed on the second floor in the rear food prep/ dishwashing area on the under the 2 compartment sink, on the floor under the dry ingredient containers under the prep table, under the double decker ovens across from the 2 compartment sink, surrounding the 2 door cooler near the dumplings prep area and under the steam table for the dumplings. The outerior crevices of the following equipment: the rice cooker, the lower compartment 2 door refrigerator and freezer near where the dumplings are prepared, the lower compartment of a two door cooler near the rice cooker, instructed eliminate live pest activity, clean and sanitize recommended contacting pest control for a service. Priority violation 7-38-020(a), citation issued
38. Insects, rodents, & animals not present
- comments: observed a dead mouse on the floor under the double decker oven on the 2nd floor food prep area. Instructed to remove dead rodent, clean, and sanitize mentioned area.
38. Insects, rodents, & animals not present
- comments: observed the an openeing at the bottom of the door in the basement leading to the common hallway. Instructed to rodent proof mentioned door and maintain.
40. Personal cleanliness
- comments: observed food handlers with no hair restraints in the food prep areas on site. Instructed all food handlers must wear hair restraints and maintain.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed the dry storage closet next to the women's toilet room with boxes not elevated. Instructed to elevate items on the floor in mentioned area and maintain.
49. Non-food/food contact surfaces clean
- comments: observed severe grease build up on the inside of the lower compartment of the deep-frying units, on the pipes on the walls near the deep-frying units where the egg rolls are prepared and outerior of the cooking equipment throughout food prep/ dishwashing area on the 2nd floor. Also, observed the outerior and interior of the cooking equipment and cold holding units throughout the 2nd floor food prep/ dishwashing area with food debris build up and not maintained. Instructed to clean and maintain.
55. Physical facilities installed, maintained & clean
- comments: observed the floors throughout the 2nd floor food prep/ dishwashing area with grease build up and food debris. Especially under the cooking equipment (deep fryers and wok station), cold holding equipment, and food prep tables.
55. Physical facilities installed, maintained & clean
- comments: observed on the 2nd floor rear food prep area the wall with the window with grease build up. Also observed mold like substance on the ceilings throughout the basement dishwashing/ food prep area, especially under the dishwashing equipment. Also, observed condensation dripping from pipes by the dishwashing equipment in the basement. Instructed to clean entire wall and windowsill and maintain. Also, must remove black like substance and stop leaking in the basement.
55. Physical facilities installed, maintained & clean
- comments: observed clutter under the stairs leading to the basement area. Instructed to declutter, organize, and remove unneccessary items and maintain.
Source: chicago.gov