Cho Sun Ok Restaurant

February 11, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings10
critical findings2

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Failed findings

No Evidence Of Rodent Or Insect Infestation, No Birds, Turtles Or Other Animalscritical

Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. FOUND OVER 10 LIVE ROACHES INSIDE FRAME OF DOOR (FOOD PREP AREA) AND DINING AREA/COAT CLOSET. ALSO, FOUND OVER 50 RAT AND MICE DROPPINGS THROUGHOUT PREP AREA (FRONT/REAR), STORAGE AND DINING . INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. CRITICAL CITATION ISSUED (7-38-020)
code 13Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE IMPROPERLY WASHING MULTI-USE UTENSIL. INADEQUATE SANITIZING CONCENTRATION. IINSTRUCTED TO PROPERLY WASH, RINSE AND SANITIZE (100PPM CHLORINE). CRITICAL CITATION ISSUED (7-38-030)
code 8Priority
consumer advisory missing

Official wording: Toxic Items Properly Stored, Labeled And Used
Inspector note: Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. FOUND BORIC ACID POWDER THROUGHOUT PREMISES (KITCHEN, DINING AND FRONT PREP AREA ) INSTRUCTED TO REMOVE, MOP AND SANITIZE. SERIOUS CITATION ISSUED ( 7-38-030,005(A)
code 25
Adequate Number, Convenient, Accessible, Properly Designed And Installed

Inspector note: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. OBSERVED CUSTOMER GOING THROUGH THE KITCHEN PREP AND DISH WASHING AREA TO USE EMPLOYEES WASHROOM. INSTRUCTED TO DISCONTINUE/REMOVE RESTROOM SIGN. NO CUSTOMER ALLOWED IN THE FOOD PREP AREA. SERIOUS CITATION ISSUED (7-38-030)
code 26
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED DUST, GREASE, FOOD DEBRIS THROUGHOUT KITCHEN (PREP TABLE, COOKING EQUIPMENT, COOLERS, FREEZERS, SHELVES, AND HOOD/VENT).
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. NOTED FOOD DEBRIS,DIRT, GREASE BUILD-UP ON FLOORS THROUGHOUT, ALONG THE WALLS AND IN ALL CORNERS, UNDERNEATH SHELVES, EQUIPMENT AND DINING AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED MANAGER TO CLEAN WALLS THROUGHOUT WITH FOOD SPILLAGE (KITCHEN, DISHWASHING AREA AND DINING AREA, PIPES, FIXTURES, LIGHT SHIELDS COVER AND WALL VENTS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO REPLACE MISSING END CAPS AT ALL LIGHT SHIELDS ABOVE FOOD PREP AREA.
code 36
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES AND CLUTTER STORED IN BASEMENT AND IN REAR STORAGE ROOM (BY WASHROOM). ALL STOCKS MUST BE KEPT ELEVATED 6" OFF THE FLOOR.
code 41

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.