CHINA GOURMET Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED

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: BLACK SLIME SUBSTANCE INSIDE ICE MACHINE WATER RESERVOIR,ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES. PRIORITY FOUNDATION:7-38-005,CITATION ISSUED

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: MUST NOT USE BOWLS TO DISPENSE COOKED FOOD PRODUCTS. PROVIDE PROPER DISPENSING UTENSILS(UTENSILS WITH HANDLES).

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: FOUND TCS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE REACH-IN COOLER ACROSS FROM COOKING EQUIPMENT:15# OF COOKED EGG ROLLS AT TEMP OF 46.5F TO 47.8F; FRESH EGGS 10 EACH AT TEMP OF 67.8F AND TRAY OF 40 EACH FRESH EGGS AT TEMP OF 66.8F,ALSO STORED INSIDE THE REACH-IN COOLER. FOOD DISCARDED AND DENATURED: POUNDS 18,VALUE 90. PRIORITY VIOLATION:7-38-005(A),CITATION ISSUED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARDBOARD USED ON SHELVES,THROUGHOUT THE PREMISES INSTRUCTED TO REMOVE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE -

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: RAW/COOKED FOOD STORED INSIDE GROCERY PLASTIC BAGS MUST BE REMOVE AND PROVIDE A FOOD GRADE BAGS,OR FOOD GRADE CONTAINERS WITH LID. -

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 USE OF MILK CRATES FOR ELEVATION OF STOCK,INSTRUCTED TO REMOVE AND PROVIDE RAISED SHELVES -

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: WATER LEAKING FROM CONDENSER UNIT INSIDE THE WALK-IN COOLER.INSTRUCTED TO REPAIR.NO FOOD MUST BE STORED UNDER THE CONDENSER UNIT

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: GREASE AT INTERIOR OF COOKING EQUIPMENT, DEEP FRYER,HOOD AND FILTERS, CLEANING 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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: RUSTY GREASE TRAP UNDER THREE COMPARTMENT SINK,ALSO EXTERIOR OF LARGE GREASE TRAP IN BASEMENT AREA WITH EXCESS GREASE,INSTRUCTED TO CLEAN AND MAINTAIN.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED WATER BETWEEN FLOOR TILES ,NO GROUT ON FLOOR TILES IN PREP AND WAREWASHING AREA,MUST PROVIDE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED WATER BETWEEN FLOOR TILES ,NO GROUT ON FLOOR TILES IN PREP AND WAREWASHING AREA,MUST PROVIDE.

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.