CHINA GARDEN CHINESE RESTAURANT Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED PIC TO PROVIDE. PRIORITY FOUNDATION

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO EMPLOYEE VOMITING AND DIARRHEAL PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED PIC TO PROVIDE. MUST PROVIDE ALL NECESSARY ITEMS NEEDED IN POLICY. MUST INCLUDE FACE MASK, DISPOSABLE GLOVES AND DISPOSABLE MOP. PRIORITY FOUNDATION

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED PREP TABLE LOWER SHELVES INTERIOR OF ALL COOLERS, DOORS, GASKETS, COOKING EQUIPMENT EXTERIOR, INTERIOR AND SHELVES OF ENTIRE WALK IN COOLER SURFACES NOT CLEAN OF ACCUMILATION BUILD UP OF GREASE, FOOD DEBRIS,ETC. INSTRUCTED

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURE OF SEVERAL,( TCS) FOODS INSIDE OF 2 COOLER IN PREP AREA. APPROX 40- LBS OF CHICKEN WINGS AT 46.9F, 50- LBS OF BREADED COOKED CHICKEN AT 50F,48F, 1-LB OF COOKED SHRIMP AT 52F, 4-LBS OF RAW SHELL EGGS AT 58.0F,40LBS OF BEEF AT 46.8F, 1-LB OF TOFU AT 48.2F, BREADED COOKED SHRIMP AT 49.9F. ALL FOODS REMOVED BY PIC AND DISCARDED BY PIC AT COST APPROX $ 250.00. INSTRUCTED TO MAINTAIN TCS FOODS AT 41F OR BELOW. PRIORITY VIOLATION ISSUED 7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKING ON ANY TCS PREPARED , READY TO EAT FOODS INSIDE OF COOLERS HELD OVER 24 HOURS. OBSERVED COOKED, SHRIMP ,CHICKEN EGG ROLLS ETC. INSTRUCTED TO DATE TCS FOODS PREPARED ON SITE AND HELD 24 HOURS. MUST DATE TO IDENTIFY THE PRODUCT SHELF LIFE. PREPARED AND DISCARD DATE. PRIORITY FOUNDATION

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED 2 COOLER IN PREP AREA BEING USED MAINTAINING IMPROPER TEMPERATURES. PREP COOLER MAINTAINING TEMPERATURE OF 51F AND REACH IN COOLER AT 48.3F. INSTRUCTED THAT COOLERS MUST MAINTAIN COLD TEMPERATURE OF 41F OR BELOW. COOLERS WILL BE TAGGED HELD FOR INSPECTION. INSTRUCTED TO USE ADDITIONAL COOLERS ON PREMISES THAT MAINTAINING 41F OR BELOW. MUST CONTACT THE HEALTH DEPT FOR TAG REMOVAL BEFORE USING COOLERS-COS. PRIORITY VIOLATION ISSUED 7-38-005

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO TEMPERATURE MEASURING THERMOMETER INSIDE OF PREP COOLER. INSTRUCTED TO INSTALL.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED FOODS NOT IN ORIGINAL CONTAINERS, SAUCES,DRY STORAGE,ETC, NOT LABELED WITH COMMON NAME. INSTRUCTED TO INSTALL

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED REAR BACK DOOR NOT RODENT PROOFED AT BOTTOM AREAS OF DOOR. INSTRUCTED TO REPAIR DOOR TO BE TIGHT-FITTING.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. OBSERVED 42 MICE DROPPINGS ON FLOORS AROUND HAND SINK, 3- COMPARTMENT SINK, MOP SINK. INSTRUCTED TO CLEAN/SANITIZE ALL AREAS. RECOMMENED PEST SERVICE. PRIORITY FOUNDATION ISSUED 7-38-020(A)

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED DRY SOILED WIPING CLOTHS NOT STORED INSIDE SANITIZER BUCKETS FOR USE. INSTRUCTED TO STORE IN USE CLEAN WIPING IN SANITIZER SOLUTION.

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: OBSERVED CUTTING PREP BOARD USE FOR PREPING FRUITS,ETC WITH DARK GROOVES. MUST SAND, CLEAN OR REPLACE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE EXTERIOR OF STORED AND IN USE FOOD STORAGE PANS NOT CLEAN. INSTRUCTED TO CLEAN OR REPLACE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS AROUND, UNDER HEAVY EQUIPMENT , IN BOILER ROOM , WALK IN COOLER NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING FOR EMPLOYEE WORKING. MUST PROVIDE.

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: NO PROOF OF FOOD HANDLER TRAINING FOR EMPLOYEE WORKING. MUST PROVIDE.

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.