CHINA DOLL Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Wednesday, June 08, 2016 Violation Type: FOUND PREVIOUS MINOR VIOLATION #45 NOT CORRECTED AT THIS TIME. SEE BELOW. Observation Type: OUT Correct By: Monday, August 29, 2016 Violation Codes: Inspector Comments: FOOD HANDLER REQUIREMENTS NOT MET.INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES AND MAINTAIN AS REQUIRED. DURING INSPECTION FOUND ONE FOOD PREP STAFF MEMBER WITHOUT THEIR IDPH FOOD HANDLER'S CERTIFICATE. MUST PROVIDE BY 2/10/2017. SERIOUS CITATION 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: MUST PROPERLY DATE AND LABEL ALL PREPARED AND COOKED FOODS INSIDE ALL REFRIGERATION UNITS, AND WALK-IN COOLER. FOUND MANY FOODS INSIDE CONTAINERS NOT DATED OR LABELED.MUST PROVIDE.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND SANITIZE THE INTERIOR PORTION SHELVING OF ALL WOK STATIONS TO REMOVE EXCESSIVE GREASE AND FOOD BUILD-UP, MUST REMOVE ALUMINUM FOIL FROM ALL AREAS AT THE WOK STATION; MUST CLEAN INTERIOR AND EXTERIOR WALLS OF ALL FRYERS. MUST CLEAN/OR REPLACE SHELVING RACKS INSIDE REFRIGERATORS AT THE COOKING LINE.FOUND SHELVING RACKS WITH EXCESSIVE RUST BUILD-UP AND FOOD DEBRI. MUST PROVIDE.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND SANITIZE THE INTERIOR PORTION SHELVING OF ALL WOK STATIONS TO REMOVE EXCESSIVE GREASE AND FOOD BUILD-UP, MUST REMOVE ALUMINUM FOIL FROM ALL AREAS AT THE WOK STATION; MUST CLEAN INTERIOR AND EXTERIOR WALLS OF ALL FRYERS. MUST CLEAN/OR REPLACE SHELVING RACKS INSIDE REFRIGERATORS AT THE COOKING LINE.FOUND SHELVING RACKS WITH EXCESSIVE RUST BUILD-UP AND FOOD DEBRI. MUST PROVIDE.

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.