2015 SEE THRU CHINESE KITCHEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO ADEQUATE SUPPLIES ON SITE FOR PROPERLY RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) OBSERVED A SLITE PINK SUBSTANCE ON THE ICE MAKER LOCATED IN THE INTERIOR OF THE ICE MACHINE IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED DRY STORAGE CONTAINERS MUST BE LABELED WITH THE PRODUCT NAME. INSTRUCTED TO PROVIDE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED GROCERY BAGS BEING USED FOR FOOD STORAGE. INSTRUCTED TO ONLY USE FOOD GRADE STORAGE BAGS OR FOOD GRADE STORAGE CONTAINERS. OBSERVED ALUMINUM BEING USED AS A SHELF LINER. INSTRUCTED ALL SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS INSIDE OF THE FRYERS AND AROUND THE WOK STATION. INSTRUCTED TO CLEAN AND SANITIZE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 5-501.17 OBSERVED NO CLOSED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED ACCUMULATED FOOD GREASE AND DIRT DEBRIS LOCATED UNDER THE COOKING EQUIPMENT AND ALL PREP TABLES AND REFRIGERATORS. INSTRUCTED TO CLEAN AND SANITIZE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED ACCUMULATED FOOD GREASE AND DIRT DEBRIS LOCATED UNDER THE COOKING EQUIPMENT AND ALL PREP TABLES AND REFRIGERATORS. INSTRUCTED TO CLEAN AND SANITIZE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.