Yep Kitchen 源记茶餐厅

INSTRUCTED TO CLEAN THE FOLLOWING AND MAINTAIN: DELIME THE LOW TEMP DISHWASHER AS REQUIRED FOR CLEANER DISHES AND MAINTENANCE OF THE MACHINE, CLEAN BULK STORAGE CONTAINER EXTERIOR SURFACES AND INTERIORS OF REACH IN COOLERS WHERE NEEDED.

OBSERVED WATER ON THE FLOOR BEHIND AND UNDER THE COOKING EQUIPMENT; INSTRUCTED TO REMOVE STANDING WATER FROM FLOOR.

INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: FLOOR DRAINS AT SINKS AND DISHMACHINE, CEILING VENTS AND LIGHT SHIELDS TO REMOVE DUST OBSERVED AND PIPES ALONG THE WALL BEHIND COOKING EQUIPMENT TO REMOVE GREASE.

OBSERVED THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING; INSTRUCTED TO CLEAN AND MAINTAIN.

MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS ON PREMISES.

OBSERVED FLY STRIPS HANGING IN KITCHEN AREA OVER PREP TABLE AND EQUIPMENT; INSTRUCTED TO REMOVE, DISCARD AND HANG STRIPS NEAR EXIT DOORS AND AWAY FROM PREP AREAS. CORRECTED ON SITE.

OBSERVED GROCERY BAGS BEING USED FOR STORAGE OF FOODS IN THE WALK-IN UNIT AND WALK-IN FREEZER; INSTRUCTED TO USE FOOD GRADE BAGS ONLY FOR FOOD STORAGE.

INSTRUCTED TO CLEAN THE FOLLOWING AND MAINTAIN: DELIME THE LOW TEMP DISHWASHER AS REQUIRED FOR CLEANER DISHES AND MAINTENANCE OF THE MACHINE, CLEAN EXTERIOR SURFACES OF THE COOKING EQUIPMENT AND BOTTOMS OF THE FRYERS, CLEAN SHELVES INSIDE OF THE WALK-IN COOLER, CLEAN BULK STORAGE CONTAINER EXTERIOR SURFACES AND INTERIORS OF REACH IN COOLERS WHERE NEEDED.

OBSERVED WATER ON THE FLOOR BEHIND AND UNDER THE COOKING EQUIPMENT; INSTRUCTED TO REMOVE STANDING WATER FROM FLOOR.

DISPOSAL AREA NOT MAINTAINED. FOUND GREASE AND TRASH ON THE GROUND AROUND THE GREASE RECEPTACLE AND THE DUMPSTER. DUMPSTER OPEN. INSTRUCTED TO CLEAN AND MAINTAIN AND TO KEEP DUMSTER LID CLOSED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CONTROL OF VERMIN AND INSECTS ISSUED.

INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: FLOOR DRAINS AT SINKS AND DISHMACHINES, FLOORS UNDER AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT, CEILING TILE, CEILING VENTS AND LIGHT SHIELDS TO REMOVE DUST OBSERVED, WALLS AROUND AND BEHIND KITCHEN EQUIPMENT (COOKING, SINKS AND DISHMACHINE), PIPES ALONG THE WALL BEHIND COOKING EQUIPMENT TO REMOVE GREASE.

OBSERVED THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING; INSTRUCTED TO CLEAN AND MAINTAIN.

MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS ON PREMISES.

MUST PROVIDE FOOD ALLERGEN CERTIFICATES FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE, WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES. MANAGER ARRIVED ON SITE AFTER BEING CALLED VIA CELL PHONE BY EMPLOYEE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED

OBSERVED IMPROPER HANDWASHING PROCEDURE AT THE TIME OF THE INSPECTION. OBSERVED EMPLOYEE RINSE HANDS AND DID NOT USE SOAP OR HAND DRYING PROVISION. INSTRUCTED TO PROPERLY WASH HANDS WITH SOAP AND USE A PAPER TOWEL TO DRY. PRIORITY VIOLATION 7-38-010, CITATION ISSUED

OBSERVED TWO HANDWASHING SINKS INACCESSIBLE IN THE REAR FOOD PREP/DISHWASHING AREA. THERE WERE TOWELS, BAGS, AND A CONTAINER BLOCKING ACCESS TO THE HANDWASHING SINKS. INSTRUCTED TO MAINTAIN ALL HANDWASHING SINKS, SO THEY ARE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS ON SITE. APPROXIMATELY 15 DOZEN WHITE EGGS (76.1F) AND APPROXIMATELY 1 1/2 DOZEN OF BROWN EGGS (79.0F) FIND OUT AT ROOM TEMPERATURE. A CONTAINER OF RAW BEEF (63.0F) ON THE DRAINBOARD OF THE THREE COMPARTMENT SINK. FOUND INSIDE OF THE PREP COOLER: BEEF (47.3F-48.2F) AND SHRIMP (46.0F) APPROXIMATELY 28LBS AT $188 WORTH OF PRODUCT DISCARDED. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED

6-202.15: OBSERVED THE REAR EXIT DOOR IN THE FOOD PREP AREA NOT RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF MENTIONED DOOR AND MAINTAIN

3-307.11: OBSERVED DISPOSABLE CUPS STORED INSIDE THE BULK DRY INGREDIENT CONTAINERS. ALSO FOUND CONTAINERS OF DRY FOOD ITEMS ON THE SHELVES IN THE REAR DRY STORAGE AREA NOT COVERED. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANFER FOOD ITEMS AND COVER DRY FOOD ITEMS, WHILE UNATTENDED.

4-601.11(C): OBSERVED THE OUTERIOR ON THE SIDES OF THE COOKING EQUIPMENT WITH SLIGHT GREASE BUILD UP. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.

4-601.11(B): OBSERVED SLIGHT BLACK BUILD UP ON THE INTERIOR OF THE ICE MACHINE PANEL ABOVE THE ICE. INSTRUCTED TO CLEAN AND SANITIZE MENTIONED UNIT.

5-205.15: OBSERVED THE HANDWASHING SINK IN THE REAR FOOD PREP AREA WITH A LEAK AT THE PIPE. WATER PROFUSELY LEAKING INTO A BUCKET OF WATER UNDER PIPE. INSTRUCTED TO REPAIR AND MAINTAIN.

6-201.17: OBSERVED THE FOLLOWING FLOORS NOT CLEAN: UNDER/BEHIND THE COOKING EQUIPMENT, THROUGHOUT REAR PREP AREA, UNDER THE SHELVES WERE THE DRY INGREDIENTS ARE STORED IN THE REAR OF THE FOOD PREP AREA, UNDER THE THREE COMPARTMENT SINK IN THE FRONT SERVICE/ PREP AREA. ALSO, THE WALLS AND PIPES BEHIND THE COOKING EQUIPMENT OBSERVED WITH GREASE DROPLETS AND GREASE RESIDUE. INSTRUCTED TO DEEP CLEAN MENTIONED FLOORS AND WALLS.

2-102.13: OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST TAKE FOOD HANDLER COURSE AND RECORDS MUST BE MAINTAINED ON SITE.

2-102.13: OBSERVED CERTIFIED FOOD MANAGER ON SITE, WITHOUT ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE.

6-202.15: OBSERVED THE REAR EXIT DOOR IN THE FOOD PREP AREA NOT RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF MENTIONED DOOR AND MAINTAIN.

3-307.11: OBSERVED DISPOSABLE CUPS STORED INSIDE THE BULK DRY INGREDIENT CONTAINERS. ALSO FOUND CONTAINERS OF DRY FOOD ITEMS ON THE SHELVES IN THE REAR DRY STORAGE AREA NOT COVERED. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANFER FOOD ITEMS AND COVER DRY FOOD ITEMS, WHILE UNATTENDED.

4-601.11(C): OBSERVED THE OUTERIOR ON THE SIDES OF THE COOKING EQUIPMENT WITH SLIGHT GREASE BUILD UP. INSTURCTED TO DEEP CLEAN AND MAINTAIN.

4-601.11(B): OBSERVED SLIGHT BLACK BUILD UP ON THE INTERIOR OF THE ICE MACHINE PANEL ABOVE THE ICE. INSTRUCTED TO CLEAN AND SANITIZE MENTIONED UNIT.

5-205.15: OBSERVED THE HANDWASHING SINK IN THE REAR FOOD PREP AREA WITH A LEAK AT THE PIPE. WATER PROFUSELY LEAKING INTO A BUCKET OF WATER UNDER PIPE. INSTRUCTED TO REPAIR AND MAINTAIN.

6-201.17: OBSERVED THE FOLLOWING FLOORS NOT CLEAN: UNDER/BEHIND THE COOKING EQUIPMENT, THROUGHOUT REAR PREP AREA, UNDER THE SHELVES WERE THE DRY INGREDIENTS ARE STORED IN THE REAR OF THE FOOD PREP AREA, UNDER THE THREE COMPARTMENT SINK IN THE FRONT SERVICE/ PREP AREA. ALSO, THE WALLS AND PIPES BEHIND THE COOKING EQUIPMENT OBSERVED WITH GREASE DROPLETS AND GREASE RESIDUE. INSTRUCTED TO DEEP CLEAN MENTIONED FLOORS AND WALLS.

2-102.13: OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST TAKE FOOD HANDLER COURSE AND RECORDS MUST BE MAINTAINED ON SITE.

2-102.13: OBSERVED CERTIFIED FOOD MANAGER ON SITE, WITHOUT ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE.

OBSERVED NO PREVIOUS INSPECTION SUMMARY REPORT POSTED ON SITE FROM 02/06/2025, REPORT #2611864. NEW SUMMARY REPORT GIVEN AND POSTED. PRIORITY FOUNDATION VIOLATION 7-42-010(B), CITATION ISSUED

UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE, 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

OBSERVED AN INACCESSIBLE HANDWASHING SINKS IN THE REAR FOOD PREP AREA. THERE WAS BLUE, FLOOR DRYING BLOWER FAN INSIDE THE HANDWASHING SINK NEAR THE THREE COMPARTMENT SINK AND AT THE OTHER HANDWASHING THERE WERE BUCKETS OF FOOD ITEMS AND A BIG POT IN FRONT OF THE SINK. INSTRUCTED TO MAINTAIN ALL HANDWASHING SINKS SO THAT THEY ARE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED

OBSERVED NO SHELLSTOCK TAG ATTACHED TO BULK CONTAINER OF OYSTERS, LOCATED IN THE WALK-IN COOLER. INFORMED MANAGER THAT TAG MUST REMAIN ATTACHED TO CONTAINER UNTIL CONTAINER IS EMPTY. INSTRUCTED TO PROVIDE APPROVAL SOURCES OF SHELLFISH AND MAINTAIN TAGS FOR 90 DAYS ON PREMISES. APPROXIMATELY 13LBS AT $150 WORTH OF PRODUCT DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. FOUND THE FOLLOWING RAW TCS FOOD ITEMS OUT AT AMBIENT AIR: GROUND PORK (53.1F), LIVER (50.3F), 6 EGGS (50.2F), SHRIMP (51.0F). FOUND APPROXIMATELY 15 DOZEN EGGS STORED ON A STORAGE RACK AT ROOM TEMPERATURE AT TEMPERATURES RANGING 57.7F-58.8F. LASTLY FOUND LIVER (50.1F) AND BEEF (50.4F) IN A REFREIGERATOR NEAR THE REAR EXIT DOOR OF THE FOOD PREP AREA. INSTRUCTED MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW AT ALL TIMES. APPROXIMATELY 20LBS AT $185 WORTH OF PRODUCT DISCARED AT THIS TIME. PRIORITY 7-38-005, CITATION ISSUED

OBSERVED NO SUSHI RICE ANALYSIS LETTER OR pH TEST KIT ON-SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A SUSHI RICE ANALYSIS LETTER OR OBTAIN A pH TEST KIT. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED

OBSERVED APPROXIMATELY 25-30 RAT DROPPINGS ON SITE. THE RAT DROPPINGS WERE FOUND ON THE FLOOR IN THE FOLLOWING AREAS: UNDER THE THREE COMPARTMENT SINK IN THE REAR FOOD PREP AREA, UNDER THE COOKING EQUIPMENT, NEAR THE DRAIN BOARD OF THE DISHWASHING MACHINE, UNDER THE SHELVES WHERE THE DRY INGREDIENTS ARE STORED IN THE REAR FOOD PREP AREA, AND UNDER THE HANDWASHING SINK IN THE SUSHI PREP AREA. INSTRUCTED TO REMOVE RAT DROPPINGS, CLEAN, AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED

OBSERVED THE REAR EXIT DOOR IN THE FOOD PREP AREA NOT RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF MENTIONED DOOR AND MAINTAIN.

OBSERVED DISPOSABLE CUPS STORED INSIDE THE BULK DRY INGREDIENT CONTAINERS. ALSO FOUND CONTAINERS OF DRY FOOD ITEMS ON THE SHELVES IN THE REAR DRY STORAGE AREA NOT COVERED. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANFER FOOD ITEMS AND COVER DRY FOOD ITEMS, WHILE UNATTENDED.

OBSERVED THE OUTERIOR ON THE SIDES OF THE COOKING EQUIPMENT WITH SLIGHT GREASE BUILD UP. INSTURCTED TO DEEP CLEAN AND MAINTAIN.

OBSERVED SLIGHT BLACK BUILD UP ON THE INTERIOR OF THE ICE MACHINE PANEL ABOVE THE ICE. INSTRUCTED TO CLEAN AND SANITIZE MENTIONED UNIT.

OBSERVED THE HANDWASHING SINK IN THE REAR FOOD PREP AREA WITH A LEAK AT THE PIPE. WATER PROFUSELY LEAKING INTO A BUCKET OF WATER UNDER PIPE. INSTRUCTED TO REPAIR AND MAINTAIN.

OBSERVED THE FOLLOWING FLOORS NOT CLEAN: UNDER/BEHIND THE COOKING EQUIPMENT, THROUGHOUT REAR PREP AREA, UNDER THE SHELVES WERE THE DRY INGREDIENTS ARE STORED IN THE REAR OF THE FOOD PREP AREA, UNDER THE THREE COMPARTMENT SINK IN THE FRONT SERVICE/ PREP AREA. ALSO, THE WALLS AND PIPES BEHIND THE COOKING EQUIPMENT OBSERVED WITH GREASE DROPLETS AND GREASE RESIDUE. INSTRUCTED TO DEEP CLEAN MENTIONED FLOORS AND WALLS.

OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST TAKE FOOD HANDLER COURSE AND RECORDS MUST BE MAINTAINED ON SITE.

OBSERVED CERTIFIED FOOD MANAGER ON SITE, WITHOUT ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE.

OBSERVED THE OPENING OF THE DEEP FRYERS IN THE FOOD PREP AREA WITH A BUILD UP OF GREASE ON THE DOORS AND ON THE INSIDE LOWER SURFACE. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED THE SIDES OF THE COOKING AND NON COOKING IN THE MAIN KITCHEN WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING, BREEDING AND HARBORING.

OBSERVED LARGE GAPS IN THE REAR STORAGE ROOM BEHIND THE SUSHI BAR AREA. INSTRUCTED TO SEAL ALL WALL GAPS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECTS FROM ENTERING.

OBSERVED FLOOR ALONG THE HOT LINE COOKING SIDE WITH A BUILD UP OF GREASE AND FOOD DEBRIS. ALSO CLEAN AND MAINTAIN ALL DRAINS. INSTRUCTED TO CLEAN UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT ALONG THE WALLS.

OBSERVED THE HOOD VENTILATION FILTERS AND VENTS WITH A BUILD UP OF DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS BEING PREPARED.

OBSERVED NO VALID CITY OF CHICAGO SANITATION MANAGER CERTIFICATE ON SITE. INSTRUCTED PERSON IN CHARGE THAT CERTIFIED MANAGER AS WELL AS CERTIFICATE MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012. CITATION ISSUED.

OBSERVED HAND SINK IN FRONT DRINK PREP AREA NOT ACCESSIBLE. SINK IS ONLY OPERABLE FROM BOTTOM VALVE. INSTRUCTED THAT SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

OBSERVED LOW TEMPERATURE WAREWASHING MACHINE LOCATED IN THE KITCHEN'S DISH AREA NOT PROPERLY SANITIZING. THE SANITIZING RESIDUAL CONCENTRATION WAS OBSERVED AT 0PPM AT TIME OF INSPECTION. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT A MINIMUM OF 50 PPM. TAGGED MACHINE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

OBSERVED EXCESSIVE SPILLAGE ON WALLS IN DRY STORAGE AREA AND BEHIND EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT #2582392 DATED: 9/27/23 NOT CORRECTED; #56 THE VENTS IN THE HOODED SYSTEM NEED CLEANING ABOVE THE COOKING EQUIPMENT, CLEAN VENTS. #49 OBSERVED THE EXTERIOR SURFACE OF THE FRYERS IN NEED OF CLEANING; CLEAN FRYERS. CLEAN AREAS AROUND THE WOKS, CLEAN INSIDE OF REFRIGERATION UNITS WHERE NEEDED AND CLEAN PREP TABLES IN KITCHEN. #55 INSTRUCTED TO CLEAN THE FLOORS UNDER AND AROUND ALL KITCHEN EQUIPMENT INCLUDING STORAGE AREA BY REAR EXIT DOOR. INSTRUCTED TO CLEAN THE WALLS AROUND AND BEHIND KITCHEN EQUIPMENT (DISHMACHINE, COOKING, STORAGE) WHERE NEEDED AND MAINTAIN. # 58 INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING. #57 INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING. PRIORITY FOUNDATION #7-42-090. CITATION ISSUED.

OBSERVED HANDSINK TO BE INACCESSIBLE (BLOCKED WITH BUCKETS AND POTS). INSTRUCTED PERSON IN CHARGE TO MAINTAIN HANDSINKS TO BE ACCESIBLE AT ALL TIMES.PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRED TEMPERATURE OF 135F DEGREES OR ABOVE FOR HOT HOLDING: RICE AT 76.4F, BEEF AT 119.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

OBSERVED AT 1/4 INCH GAP AT THE BOTTOM OF THE EXIT DOOR IN THE KITCHEN LEADING TO THE OUTSIDE AREA; INSTRUCTED TO SEAL DOOR AT BOTTOM.

OBSERVED THE EXTERIOR SURFACE OF THE FRYERS IN NEED OF CLEANING; CLEAN FRYERS. CLEAN AREAS AROUND THE WOKS, CLEAN INSIDE OF REFRIGERATION UNITS WHERE NEEDED AND CLEAN PREP TABLES IN KITCHEN.

INSTRUCTED TO CLEAN THE FLOORS UNDER AND AROUND ALL KITCHEN EQUIPMENT INCLUDING STORAGE AREA BY REAR EXIT DOOR. INSTRUCTED TO CLEAN THE WALLS AROUND AND BEHIND KITCHEN EQUIPMENT (DISHMACHINE, COOKING, STORAGE) WHERE NEEDED AND MAINTAIN.

THE VENTS IN THE HOODED SYSTEM NEED CLEANING ABOVE THE COOKING EQUIPMENT, CLEAN VENTS.

INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.

INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

NO EMPLOYEE HEALTH POLICIES ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.

FOUND RAW FRESH OYSTERS IN THE WALK-IN COOLER WITHOUT THE SHELLFISH TAG AS REQUIRED. INSTRUCTED TO KEEP THE TAG WITH THE OYSTERS UNTIL DEPLETED THEN KEEP TAG IN A FILE FOR 90 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED. DISCARDED 3 LBS OF OYSTERS VALUED AT $59.00.

OBSERVED AT 1/4 INCH GAP AT THE BOTTOM OF THE EXIT DOOR IN THE KITCHEN LEADING TO THE OUTSIDE AREA; INSTRUCTED TO SEAL DOOR AT BOTTOM.

OBSERVED THE EXTERIOR SURFACE OF THE FRYERS IN NEED OF CLEANING; CLEAN FRYERS. CLEAN AREAS AROUND THE WOKS, CLEAN INSIDE OF REFRIGERATION UNITS WHERE NEEDED AND CLEAN PREP TABLES IN KITCHEN.

INSTRUCTED TO CLEAN THE FLOORS UNDER AND AROUND ALL KITCHEN EQUIPMENT INCLUDING STORAGE AREA BY REAR EXIT DOOR. INSTRUCTED TO CLEAN THE WALLS AROUND AND BEHIND KITCHEN EQUIPMENT (DISHMACHINE, COOKING, STORAGE) WHERE NEEDED AND MAINTAIN.

THE VENTS IN THE HOODED SYSTEM NEED CLEANING ABOVE THE COOKING EQUIPMENT; CLEAN VENTS.

INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.

INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

NO INSPECTION SUMMARY POSTED FROM PREVIOUS INSPECTION ON JULY 6, 2023 AS REQUIRED; MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.

NO EMPLOYEE HEALTH POLICIES ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.

OBSERVED AT 1/4 INCH GAP AT THE BOTTOM OF THE EXIT DOOR IN THE KITCHEN LEADING TO THE OUTSIDE AREA; INSTRUCTED TO SEAL DOOR AT BOTTOM.

INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.

INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

NO EMPLOYEE HEALTH POLICIES ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.

NO VOMIT AND DIARRHEA KIT ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A VOMIT AND DIARRHEAL KIT IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.

THE HIGH TEMP DISHMACHINE ON PREMISES WAS NOT REACHING THE REQUIRED TEMPERATURE OF 180F AT THE RINSE. INSTRUCTED TO CORRECT. THE BOOSTER HAS NOT BEEN INSTALLED AT THE MACHINE; INSTRUCTED TO INSTALL. PRIORITY VIOLATION 7-38-025.

OBSERVED AT 1/4 INCH GAP AT THE BOTTOM OF THE EXIT DOOR IN THE KITCHEN LEADING TO THE OUTSIDE AREA; INSTRUCTED TO SEAL DOOR AT BOTTOM.

INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.

INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.