CHINA DOLL Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Observed 3 door reach in cooler at improper temperature of 66.5f, holding potentially hazardous foods. Cooler was tag during inspection. Site instructed not to use unit. Instructed site to not to use unit, service and ensure internal temperature of 40f or lower. Instructed manager to contact CDPH for tag removal. Critical violation #7-38-005 (A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed potentially hazardous foods stored in 3 door reach in cooler at improper temperature: 56.8f, 12lbs of cubed fried chicken, at a value of $30.00 57.9f, 3lbs of fried shrimp at a total value $30.00 58.5f, 2lbs of cubed fried pork, at a total $10.00 60.8f, 3lbs of eggs at a total value of $15.00 60.7f, 5lbs of cooked pork ribs, at a total value of $8.00 57.8f, 3lbs of hard boil eggs, at a value total of $5.00 61.5f, 5lbs of raw beef patties, at a total value of $20.00 56.7f, 2lbs of vegetable and pork pot stickers, at total value of $10.00 Manager voluntarily discarded and denatured a total weight of 35lbs, at a total value of $127.00 Instructed manager that potentially hazardous foods must be held at 40f for cold foods and 140 or less for hot foods. Critical Violation # 7-38-005 (A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed food splatter and debris throughout all cool holding units. Instructed manager to detail clean and maintain it all times.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed rust stains and cracks on bottom edges of rear exit door. Door is considered rodent-proof. Instructed manager to repair and maintain at all times. Observed unfinished ceiling in employee restroom, located on west wall, in rear. Informed manager that all surfaces must be smooth and easy cleanable. Instructed manager to seal and ensure surface is smooth and easily cleanable. Maintain at all times.

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: Observed rust stains and cracks on bottom edges of rear exit door. Door is considered rodent-proof. Instructed manager to repair and maintain at all times. Observed unfinished ceiling in employee restroom, located on west wall, in rear. Informed manager that all surfaces must be smooth and easy cleanable. Instructed manager to seal and ensure surface is smooth and easily cleanable. Maintain at all times.

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.