Miss Saigon

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

HANDS CLEAN & PROPERLY WASHED - Comments: NOTED EMPLOYEE WITHOUT WASHING HANDS OR WEARING GLOVES PICK UP COOKED AND READY TO EAT MEAT FROM THE GRILL AND PLACED IT ON A CUSTOMERS TO-GO FOOD CONTAINER WITH RICE READY FOR DELIVERY AND CONTINUED PREPARING FOOD STILL WITHOUT WASHING HANDS OR WEARING GLOVES. FINALLY THE EMPLOYEE AT THE SAME TIME PICKED UP THE PHONE AND MADE A PHONE CALL STILL WITH WEARING GLOVE OR WASHING HANDS AND CONTINUED COOKING FOOD. DISCUSSED WITH MANAGEMENT THE NO BARE HAND CONTACT POLICY WITH READY TO EAT FOODS. MUST WEAR GLOVES, USE SPOONS, TONGS ETC. PRIORITY VIOLATION # 7-38-010. CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO PAPER TOWELS AT THE REAR HAND WASH SINK OF THE PREP AREA. INSTRUCTED MANAGEMENT TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED EMPLOYEE WASHING DISHES AT THE 3 COMPARTMENT SINK WITHOUT SETTING IT UP TO WASH RINSE AND SANITIZE AS REQUIRED BY THE CODE. NO SANITIZER WAS USED TO SET UP THE SINK. INSTRUCTED MANAGEMENT TO ALWAYS SET UP THE SINK WHEN WASHING EQUIPMENT. MANAGER IMMEDIATELY HAD EMPLOYEE SET UP THE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE USING THE CHLORINE. PRIORITY VIOLATION #7-38-025

PROPER DATE MARKING AND DISPOSITION - Comments: NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS, BUT NO MORE THAT 7 DAYS INSIDE THE 2 DOOR REFRIGERATION UNIT. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). CITATION ISSUED TODAY.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE BASEMENT FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES AND BOWLS ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN THE SERVICE PREP COOLER AND SPILLS SHELVES, COUNTER TOPS OF THE HOT HOLDING CONTAINERS, ALL COOKING EQUIPMENT AND AROUND THE SERVICE COOLERS WITH DIRT, FOOD PARTICLE, GREASE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED LEAKAGE AT THE BOTTOM PIPE OF THE HAND WASHING SINK AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. ALSO NOTED HOT WATER FAUCET OF THE 3 COMPARTMENT SINK IN POOR REPAIRS AT THE DISH WASHING AREA. HOT RUNNING WATER IS TURNED ON FROM THE BOTTOM PIPE. INSTRUCTED TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGH OUT THE KITCHEN PREP AREA WITH HEAVY GREASE ACCUMULATION UNDERNEATH THE COOKING EQUIPMENT, STANDING WATER ON FLOOR AT THE DISH WASHING AREA, DIRT, FOOD DEBRIS, OLD FOOD PARITCLES AND GRIME ALONG WALL BASE AND UNDERNEATH EQUIPMENT.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.