Dragonfly Mandarin

June 14, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings1

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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. Over 20 small flies were found in the basement prep area and dish area at this time. Over 30 live cockroaches were found in the walls around and under coolers, cooking and hot holding equipment, shelving and baseboards throughout the first floor kitchen and under the first floor bar ice bin and basement upright freezer. Remove all evidence of pest activity and clean up and seal all areas of possible harborage.
code 13Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD IS BEING PREPARED AND STORED BELOW MISAPPLIED ROACH BAIT. ALL FOOD IN SAID AREA HAS BEEN DISCARDED AT THIS TIME.
code 16
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. WHITE POWDER IS AROUND THE PERIMETER OF THE FIRST FLOOR KITCHEN EQUIPMENT. CONTAINERS WITH TWO TYPES OF ROACH BAIT/INSECTICIDE ARE STORED IN THE FOOD PREP AREA AND HAVE BEEN MISAPPLIED. THE PEST CONTROL TECHNICIAN ON SITE SAID IT WAS NOT APPLIED BY HIM AND THAT ONLY GEL BAITS WERE APPLIED BY HIS FIRM IN THE FOOD PREP AREA AND THE SERVICE REPORTS DOCUMENT NO POWDERED BAITS/PESTICIDES. REMOVE ALL OLD AND MISAPPLIED BAIT AND POISONS.
code 25
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE SHELVES AND FRAMES UNDER EQUIPMENT AND WOK LINE IN THE FIRST FLOOR KITCHEN IS DIRTY AND BUILT UP WITH GREASE AND FOOD DEPOSITS. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS. CIGARETTE BUTTS FOUND IN THE KITCHEN HOT LINE MUST BE REMOVED. INSTALL A COVER OVER THE BAR ICE BIN (EAST) AND SEPARATE THE COLD PLATE LINES FROM THE CONSUMABLE ICE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: THE WOK LINE, COOKING, HOT HOLDING AND COOLING EQUIPMENT IN THE FIRST FLOOR KITCHEN IS DIRTY AND BUILT UP WITH GREASE AND FOOD DEPOSITS. WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND EQUIPMENT UNTIL IT IS CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
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. THE FLOORS UNDER THE KITCHEN EQUIPMENT ARE LITTERED WITH DEAD ROACHES AND THE BASEBOARDS ARE DAMAGED AND HARBORING ROACHES, CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.
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. THE WALLS BEHIND THE COOKING LINE COOLERS ARE HARBORING ROACHES IN THE CRACKS AND CREVICES. RESEAL DAMAGED WALLS, REPAINT IN LIGHT COLORS AND CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. INCREASE LIGHTING SO YOU CAN SEE WHAT NEEDS TO BE CLEANED IN THE FIRST FLOOR FOOD PREPARATION AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. THE EAST FIRST FLOOR KITCHEN HAND SINK IS LEAKING AND THE WOMENS ROOM HANDICAPPED SINK IS TURNED OFF. REPAIR PLUMBING.
code 38
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. THE BASEMENT IS FULL OF OLD EQUIPMENT PILED UP IN ROOMS, REMOVE ALL UNNECESSARY ARTICLES FROM THE PREMISES AND REORGANIZE STORAGE.
code 41

What changed since the previous inspection?

Compared with Pass on October 14, 2010: 6 findings appeared for the first time. 4 findings recurred.

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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.