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Business Info

Restaurant: Ms. Eggroll
Address: 4513 N Sheridan Rd, Chicago, IL 60640
Type: Restaurant
Total inspections: 6
Last inspection: Feb 21, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found some food items not properly labeled, dated in coolers, must date and label all food items in coolers.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. non food contact surfaces of storage shelving in prep area, storage areas that had peeling paint, exposed raw wood, shall be repair.non food contact surfaces of coolers that had rust shall be repair.
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 cooking equipment, prep tables, cooler shelving not clean need detailed cleaning(crevices).rear storage shelving, prep tables need cleaning.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, cooking equipment(grill)had excess greases build up, needs detailed cleaning(corners), floors under prep tables, storage shelving, not clean need detailed cleaning(corners).
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. ceiling tiles, walls in kitchen prep areas need detailed cleaning, damaged, stained ceiling tiles in prep area, storage areas shall be replaced. walls in rear storage areas need cleaning behind shelving.
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 kitchen prep area, storage areas not clean, need detailed cleaning. missing light shield in bathroom shall be provided.
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 canopy not clean needs detailed cleaning, exhaust vents(ventilation)in cooler, prep area, storage area need cleaning.
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. must provide thermometers to all coolers, to properly maintain proper temperatures of 40f or less at all times in coolers.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED 3 LIVE ROACHES ON TOP THE CONTAINER WERE EGG ROLLS ARE STORED IN ON PREP TABLE, UNDER THE PREP TABLE 15 LIVE ROACHES ALONG THE TABLE, 20 ALONG THE END OF OF CORNER OF PREP TABLE, 20 IN FRONT OF PREP AREA WHERE THE FOOD IS BEING COOKED. ON THE SIDE OF LARGE BINS IN THE KITCHEN AREA 10 ROACHES, BEHIND THE THE RICE COOKER 20 PLUS. OBSERVED ROACHES ON SHELFS THIS IS WHERE THEY STORED CLEAN POTS AND PANS, AND WE FOUND MORE EGG ROLLS AND COLESLAW ON TOP THE SECOND PREP TABLE WERE ROACHES: ADULT,MEDIUM AND SMALL ROACHES(MORE THAN 20 PLUS LIVE ROACHES)WERE AROUND THE POTS, NAPKINS,AND UTENSILS.. FOUND 20 PLUS BEHIND THE PREP BLACK COOLER IN FRONT KITCHEN AREA.ROACHES UNDER 3 COMPARTMENT SINK, BETWEEN THE WATER PIPE.OBSERVED DROPPINGS INSIDE AN OLD STOVE.(20 OR MORE).INSTRUCTED TO CLEAN AND SANITIZE ALL AREA.MUST CONTACT PEST CONTROL.ALSO MUST SEAL ALL CRACKS AND CREVICES.CRITICAL VIOLATION:7-38-020 HOOOO64149-17
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO ONE ON SITE WITH A CERTIFIED FOOD SANITATION. NO PROOF OF ORIGINAL CITY SANITATION CERTIFICATE OR NOR AN ENROLLMENT IN SANITATION CLASS.A PIECES OF PAPER PRESENTED WITH COST OF CLASS.NO NAME OF COMPANY NO DATES OF CLASS TO BE TAKEN OR NOR NAME.SERIOUS VIOLATION:7-38-012 HOOOO64150-18
All food not stored in the original container shall be stored in properly labeled containers. FOUND FOOD CONTAINER WITHOUT DATES AND LABLES INSIDE THE REFRIGERATION UNITS,FREEZER UNITS, ON STORAGE SHELFS, IN FRONT AREA,AND ALL DRY FOOD(FLOUR, SUGAR,ETC).
All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:A LARGE AMOUNT OF EGGROLL MIX(SHRIMP AND OTHER ITEMs)AT TEMP OF 71.9F ON TOP PREP TABLE,MADE EGGROLLS AND COOKED STORED THROUGHOUT THE PREMISES(ON SHELVES,ON TOP FRONT PREP COUNTER,AT TEMP OF 118F TO 119.5F.SHRIMP AT TEMP OF 66.5F STORED ON TOP OF PREP TABLE.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED. POUNDS 75 VALUE 350.CRITICAL VIOLATION:7-38-005(A) HOOOO64149-17
Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EXPOSED HAND SINK NOT MAINTAINED,WATER NOT DRAINING.EXPOSED HAND SINK NOT ACCESSIBLE,A BIG GARBAGE CONTAINER WITH GARBAGE IN IT STORED IN FRONT OF IT.ALSO NO PAPER TOWEL INSIDE THE STAFF WASHROOM.MANAGER/OWNER TOOK A WIRE HANGER WITH A ROOL OF PAPER FROM SHELF AND PUT IT IN WASHROOM AFTER WE STARTED THE INSPECTION.NEED TO REPAIR EXPOSED HAND SINK .CRITICAL VIOLATION:7-38-030 HOOOO64150-18
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE SURFACE OF SHELF IN REAR AREA.OBSERVED RAW WOOD AND OTHER NON SMOOTH MATERIAL.SURFACE MUST MUST BE SMOOTH,CLEANABLE,AND NON ABSORBENT MATERIAL.REMOVE WOOD SHELVES THROUGHOUT
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING:INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,ALL COOLERS AND FREEZERS,ALL SHELVES AND BEHIND THE COOKING EQUIPMENT ALL PIPES(EXCESS GREASE BUILD-UP).HOOD AND FILTERS GREASE BUILD-UP.GREASE TRAP AND UNDER AND AROUND PREP TABLES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR MUST BE CLEANED ,PROVIDE BASEBOARD THROUGHT THE PREMISES INCLUDED WASHROOM,SPECIALLY NORTH EAST CORNER.
The walls and ceilings shall be in good repair and easily cleaned.DETAIL CLEAN ALL WALL THROUGHOUT THE PREMISES,SPECIALLY BEHIND THE COOKING EQUIPMENT
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.REPAIR FAUCET AT 3 COMPARTMENT SINK,LEAKING.
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. REMOVE ALL UNNECESSARY ARTICLES THROUGHOUT THE PREMISES,SPECIALLY ITEMS NOT NEEDED.REMOVE DIRTY CONTAINERS WITH GREASE ON IT,ALL BOXES ETC.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE INSECT ACTIVITY IN THE PREP AREA AND DISHWASH AREA. OBSERVED 5 LIVE COCKROACHES UNDER THE FRONT COUNTER BEHIND THE REFRIGERATOR IN THE FRONT PREP AREA, AND 5 LIVE ROACHES ON THE SHELVES ABOVE THE 3 COMPARTMENT SINK. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE STORAGE SHELVES UNDER THE FRONT COUNTER, TOP OF REFRIGERATOR AND FREEZER IN THE PREP AREA, INTERIOR OF PRODUCE COOLER ON FOOD STORAGE RACKS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE PREP AREA ESPECIALLY UNDER THE REFRIGERATOR.
The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN WALLS AND SHELVES ABOVE THE 3 COMPARTMENT SINK AND BELOW THE FRONT COUNTER. SEAL ALL WALL OPENINGS IN THE PREP AREA BELOW THE FRONT COUNTER AND WALLS IN THE DISHWASH AREA.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//ABATED
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING SEE REPORT #483557
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING SEE REPORT #483557
The walls and ceilings shall be in good repair and easily cleaned.//VIOLATION REMAINING SEE REPORT #483557

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD BUILD UP ON SHELVES AT PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN SHELVES.
The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS ON WALLS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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