Cheng's Fried Chicken, 1116 W Bryn Mawr Ave, Chicago, IL 60660 - Restaurant inspection findings and violations



Business Info

Restaurant: Cheng's Fried Chicken
Address: 1116 W Bryn Mawr Ave, Chicago, IL 60660
Type: Restaurant
Total inspections: 3
Last inspection: Feb 6, 2012
Score
(the higher the better)

100

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
  • VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  • WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
May 6, 2010 100
  • CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
May 19, 2011 100
  • APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
  • CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
  • FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  • VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Feb 6, 2012 100

Violation descriptions and comments

May 6, 2010

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving need cleaning.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls in rear kitchen areas need cleaning.
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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.light shields in prep area not clean need cleaning.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust vents(ventilation)in coolers not clean need cleaning.

May 19, 2011

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO DETAIL CLEAN TOILET BOWL INSIDE OUT,EXPOSE HAND SINK, AND 2COMP.SINK WITH STAINS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO RESURFACE CUTTING BOARD AT PREP AREA WIHT DEEP CUTS AND STAINS.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEAN FOOD UTENSILS ON SHELVES AND ON COUNTERS THROUGHOUT,INCLUDING SINGLE SERVICE ARTICLES.

Feb 6, 2012

NEED TO PROVIDE FOOD GRADE BAGS OR CONTAINERS TO STORE COOKED AND RAW FOOD IN COOLERS AND FREEZERS.DO NOT USE BOXES
DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(GREASE BUILD-UP).ALSO NEED TO CLEAN ATTACHED PIPE BEHIND TE COOKING EQUIPMENT (GREASE AND FOOD DEBRIS). REMOVE DUST BUILD-UP ON TOP THE WRAPPED PIPE THROUGHOUT THE PREP AND REARE AREA.
CLEAN FLOOR UNDER THE COOKING EQUIPMENT, SCRAPE THE BUILD-UP FOOD AND GREASE
REPAIR BROKEN HOT WATER HANDLE IN STAFF WASHROOM(EXTREMELY HARD TO TURN IT ON AND 0FF). ALSO REPAIR LEAKING PIPE UNDER THE SAME SAID SINK.
ALL STAFF MUST WEAR HAIR RESTAINANT IN PREP AREA.
REPLACE BROKEN PAPER TOWEL DISPENSERS INSIDE THE STAFF WASROOM(UNABLE TO PULL TPWELS),ALSO REMOVE DIRTY HANGER WICH THE PAPAPER TOWELS ARE HOOKED ON IT PROVIDE PRPOPER DISPENSER.

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