CHINA GOURMET Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: WE OBSERVED COOKED BEEF STORED INSIDE THE WALK-IN COOLER AT TEMP OF 47.1F AND CHICKEN AT TEMP OF 45F INSIDE THE REACH-IN COOLER.COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW.FOOD DISCARDED AND DENATURED:POUNDS 6,VALUE 20. PRIORITY VIOLATION:7-38-005,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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD CONTAINERS WITH COMMON NAME AT STORAGE AND WALK-IN COOLER.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: KNIFE OBSERVED IMPROPERLY STORED BETWEEN THE PREP AND STEM TABLE. MUST PROVIDE A PROPER KNIFE HOLDER FOR KNIVES OR STORE ON CLEAN CUTTING BOARD.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: TORN RUBBER DOOR GASKETS AT REACH IN DOOR COOLER,SOUTH WALL BY THE HANDWASHING SINK. MUST REPLACE.NOT ABLE TO COMPLETELY CLOSE WITH TIGHT FITTING DOOR.

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: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE PREMISES

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: SHELVING IN THE FOLLOWING AREAS WAS FOUND DIRTY WITH FOOD DEBRIS HANGING FROM IT: THROUGHOUT THE WALK-IN COOLER ON SHELVING NEXT TO THE COOKS LINE, ALL SHELVING ON THE COOKS LINE. MUST CLEAN AND MAINTAIN ALL.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN CAULKING BETWEEN WALL AND THREE COMPARTMENT SINK ALSO WALL AND WASHBOWLS IN BOTH WASHROOMS. MUST REPLACE TO BE SMOOTH AND CLEANABLE.

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: BROKEN CAULKING BETWEEN WALL AND THREE COMPARTMENT SINK ALSO WALL AND WASHBOWLS IN BOTH WASHROOMS. MUST REPLACE TO BE SMOOTH AND CLEANABLE.

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.