BARBECUE KING RESTAURANT Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM MARCH 13, 2014 AS DESCRIBED BELOW: #30 MUST LABEL BULK STORAGE CONTAINERS IN REAR WITH NAME OF PRODUCT INSIDE OF CONTAINER. #32 MUST REPAIR/REPLACE LOOSE RUBBER GASKET AT TWO DOOR COOLER NEAR DISHMACHINE IN REAR AREA TO AVOID ESCAPING AIR. UNIT AT PROPER TEMPERATURE AT THIS TIME. #33 MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF REFRIGERATION UNITS, SHELVES INSIDE OF WALK-IN COOLER/FREEZER, EXTERIOR SURFACES OF COOKING EQUIPMENT, BOTTOMS OF PREP TABLES, STORAGE RACKS, CLEAN EXTERIOR SURFACES OF BULK STORAGE CONTAINERS, ETC. #34 CLEAN FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT, COOKING EQUIPMENT, SINKS, INSIDE OF WALK-IN UNITS ETC AND MAINTAIN. #35 CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT. SERIOUS VIOLATION 7-42-090 ISSUED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BUMPED UP TO A SERIOUS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BUMPED UP TO A SERIOUS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: BUMPED UP TO A SERIOUS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: BUMPED UP TO A SERIOUS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: BUMPED UP TO A SERIOUS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REMOVE DUST FROM EXTERIOR OF VENTILATION FANS ON THE CEILINGS OF THE WASHROOMS, ALSO CLEAN INSIDE OF FANS TO REMOVE DIRT. CLEAN VENT ABOVE THE TEA MAKER IN PREP AREA TO REMOVE DUST BUILD UP IN VENT.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REMOVE DUST FROM EXTERIOR OF VENTILATION FANS ON THE CEILINGS OF THE WASHROOMS, ALSO CLEAN INSIDE OF FANS TO REMOVE DIRT. CLEAN VENT ABOVE THE TEA MAKER IN PREP AREA TO REMOVE DUST BUILD UP IN VENT.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.