Tai Ho Yee Food Co

July 13, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint-Fire
failed findings9
critical findings1

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND HOT HOLDING DISPLAY UNIT AT IMPROPER TEMPERATURE: AIR TEMPERATURE AT 116.0F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 140F AND ABOVE AT ALL TIMES. CRITICAL 7-38-005(A) ISSUED. MANAGER ADJUSTED TEMPERATURE OF HOT HOLDING UNIT-AMBIENT AIR AT 143.2F AT THIS TIME. POTENTIALLY HAZARDOUS FOODS INSIDE SAID UNIT PREPARED 07/13/10 MORNING WAS REHEATED TO 165F AND ABOVE.
code 2Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: FOUND OUTSIDE GARBAGE AREA NOT MAINTAINED. DUMSPTER LIDS NOT RODENT PROOFED-CRACKED/BROKEN LIDS-UNABLE TO CLOSE COMPLETELY. ALSO, NOTED LITTER, FOOD DEBRIS, AND RESIDENTIAL ARTICLES SURROUNDING SAID DUMSPTER. INSTRUCTED TO REPAIR AND OR REPLACE DUMSPTER LIDS AND CLEAN SURROUNDING AREA TO PREVENT PEST HARBORAGE. SERIOUS 7-38-020 ISSUED.
code 19
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: LABEL PREPARED FOODS INSIDE REFRIGERATION AND WALK-IN COOLER UNITS.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: PAINT RUSTY FOOD CONTACT SURFACES I.E. SCALE, CAN OPENER, RACKS, SHELVES, PREP TABLE BOTTOMS, AND EXTERIOR OF GREASE TRAP. PROVIDE SPLASH GUARD AT HAND WASH SINK AND MEAT SLICER AND AT HAND WASH SINK AND TWO COMPARTMENT SINK IN BASEMENT. REMOVE ALUMINUM LINNG AND CARDBOARD ON PREP SHELVES AND FOOD CONTACT SURFACES. USE FOOD GRADE CONTAINERS AND OR BAGS FOR FOOD ITEMS IN WALK-IN FREEZER.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: REPAIR CRACKED FLOOR TILES AT 1ST. FLOOR MAIN KITCHEN BY COOKING EQUIPMENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN WALLS AND CEILING IN BASEMENT PREP AREA, TOILET ROOM, PIPING UNDER THREE COMPARTMENT SINK, AND WALL BASE AT THREE COMPARTMENT SINK. SEAL ALL OPENINGS AT CEILING AND WALL BASE IN BASEMENT TO PREVENT PEST HARBORAGE.
code 35
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: PROVIDE SELF CLOSING DEVICE AT TOILET ROOM DOOR.
code 37
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: PROVIDE VENTILATION INSIDE STAFF TOILET ROOM.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: REMOVE EXCESSIVE WEEDS AT OUTSIDE GARBAGE AREA, REMOVE UNUSED ITEMS FROM PREMISES, ELEVATE ALL ITEMS 6 INCHES OFF FLOOR-REMOVE POP AND MILK CRATES BEING USED TO STORE ITEMS.
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.