CHINA HUT Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT AND INCOMPLETE KIT ON SITE WITH ONLY GLOVES, MASKS AND CHLORINE. MUST PROVIDE A WRITTEN CLEANING PROCEDURE FOR SUCH AN EVENT AND ALL REQUIRED EQUIPMENT. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE HANDWASHING SINK IN THE KITCHEN PREP AREA NOT ACCESSIBLE FOR USE.HAND SINK BEING BLOCKED BY A LARGE TABLE AND PLASTIC BUCKET WHILE FOOD HANDLER ACTIVELY COOKING FOODS AT THIS TIME.INSTRUCTED MANAGER, HANDWASHING SINK MUST BE ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT ALL TIMES.MANAGER REMOVED.PRIORITY FOUNDATION VIOLATION 7-38-030,CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED SOILED WIPING CLOTHS IMPROPERLY STORED THROUGHOUT THE KITCHEN. INSTRUCTED TO STORE IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

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: COOKS LINE KNIFE IMPROPERLY STORED BETWEEN PREP COOLER AND TABLE. MUST PROPERLY STORE IN A WASHABLE KNIFE HOLDER OR ON A CLEAN PREP SURFACE.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: ALL TO GO FOOD CONTAINERS MUST BE STORED INVERTED.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE WALK-IN FREEZER. MUST BE FOOD GRADE DISPOSABLE PLASTIC BAGS OR WASHABLE CONTAINERS.

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: TORN RUBBER DOOR GASKETS ON ALL DOORS OF ALL COOLERS ON THE COOKS LINE. INSTRUCTED TO 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT PREMISES/

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: BOTTOM INTERIOR OF BOTH COOKS LINE GLASS DOOR REACH-IN COOLERS WITH EXCESSIVE RUST. MUST REMOVE RUST.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: NOTED EXCESSIVE GREASE SPILLAGE ON TOP OF THE OUTDOOR GREASE RECEPTACLE AND WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO REMOVE OVERFLOWING GREASE AND FOOD DEBRIS. PRIORITY FOUNDATION VIOLATION 7-38-020(b) CITATION ISSUED.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED SOILED MOP HEAD IMPROPERLY STORED ON THE FLOOR AT STORED SODAS. INSTRUCTED TO STORE SOILED MOPS INVERTED AT THE UTILITY SERVICE SINK WHEN NOT IN USE.

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: BASEBOARD WALL TILE UNDER THE KITCHEN HAND WASHING SINK MISSING/DAMAGED WITH HOLE IN THE WALL. INSTRUCTED TO REPAIR/SEAL.----NOTED DIRTY FLOORS IN THE WALK-IN COOLER AND THROUGHOUT THE DISH AREA THREE COMPARTMENT SINK AND UNDER ADJACENT SHELVING. INSTRUCTED TO CLEAN AND 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BASEBOARD WALL TILE UNDER THE KITCHEN HAND WASHING SINK MISSING/DAMAGED WITH HOLE IN THE WALL. INSTRUCTED TO REPAIR/SEAL.----NOTED DIRTY FLOORS IN THE WALK-IN COOLER AND THROUGHOUT THE DISH AREA THREE COMPARTMENT SINK AND UNDER ADJACENT SHELVING. INSTRUCTED TO CLEAN AND 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.