CHINA CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER DATE MARKING AND DISPOSITION - Comments: FOUND TCS AND READY TO EAT FOODS STORED INSIDE THE WALK IN COOLER AND NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL TCS AND READY TO EAT FOODS THAT ARE PREPARED AND/OR REMOVED FROM ITS ORIGINAL PACKAGING AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: BULK INGREDIENT CONTAINERS IN THE FOOD PREP AREA NOT LABELED. INSTRUCTED TO LABEL. MAINTAIN SAME.

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.

PERSONAL CLEANLINESS - Comments: ALL FOOD HANDLERS AND EMPLOYEES IN THE FOOD PREP AREA MUST WEAR A HAIR RESTRAINT. INSTRUCTED TO OBTAIN AND WEAR A HAIR RESTRAINT.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RUSTY RACKS INSIDE THE WALK IN COOLER AND RUSTY PREP TABLES IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE RUST AND MAINTAIN SURFACES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE INTERIOR/EXTERIOR OF THE DEEP FRYERS WITH THICK GREASE, FOOD AND DIRT BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE STORAGE RACKS INSIDE THE WALK IN COOLER AND IN THE FOOD PREP AREA WITH THICK DIRT AND FOOD BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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: FOUND THE TRASH RECEPTACLE INSIDE THE WOMEN'S TOILET ROOM WITH OUT A LID. INSTRUCTED TO PROVIDE A TRASH RECEPTACLE WITH A LID AND MAINTAIN.

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: THE WALLS, CEILING VENTS AND TILES WITH DIRT AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. THE FLOORS IN THE CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT AND INSIDE THE WALK IN COOLER WITH DIRT, FOOD AND DEBRIS. INSTRUCTED TO DETAIL CLEAN THE FLOORS IN THE BASEMENT AND 1ST FL. MAINTAIN SAME.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: THE FILTERS ON THE VENTILATION HOOD WITH GREASE AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN FILTERS AND MAINTAIN SAME.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: ALL FOOD HANDLERS MUST MEET THE FOOD HANDLERS REQUIREMENTS AND PROVIDE PROOF THE REQUIREMENTS WERE MET. INSTRUCTED TO MEET THE REQUIREMENTS. MAINTAIN CURRENT CERTIFICATES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: ALL FOOD HANDLERS MUST MEET THE FOOD HANDLERS REQUIREMENTS AND PROVIDE PROOF THE REQUIREMENTS WERE MET. INSTRUCTED TO MEET THE REQUIREMENTS. MAINTAIN CURRENT CERTIFICATES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.