CHINA CITY Passes Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: 2-401.11 : OBSERVED MALE FOOD HANDLER DRINKING FROM AN OPEN CUP ON PREP LINE MUST PROVIDE A LID WITH A STRAW TO CONSUME DRINKS.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM PIPES OF COOKING EQUIPMENT,WOK STATION FAUCETS,FAUCET HANDLES AT HAND SINK IN FRONT PREP AREA,WALK IN COOLER- SHELVING UNITS .

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: 4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM PIPES OF COOKING EQUIPMENT,WOK STATION FAUCETS,FAUCET HANDLES AT HAND SINK IN FRONT PREP AREA,WALK IN COOLER- SHELVING UNITS .

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.