CHINA LING Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED PREP COOLER AT IMPROPER TEMPERATURE, 60.1F, WITH POTENTIALLY HAZARDOUS FOODS INSIDE. UNIT TAGGED. PREMISES HAS WALK IN COOLER IN REAR PREP THAT HOLDS A TEMPERATURE OF 38.2F. INSTRUCTED TO NOT USE PREP COOLER UNTIL IT HAS BEEN SERVICED AND HOLDING TEMP AT 40F OR BELOW. 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 AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER AND IN THE WALK IN COOLER. 10 LBS OF SHRIMP AT 47.9F, VALUED AT $35. 3 LBS OF PASTA AT 60F, VALUED AT $5. 3 LBS OF SHRIMP AND BEEF EGG ROLL FILING AT 67.5F, VALUED AT $5. 10 LBS OF CHICKEN AT 78F, VALUED AT $15. 2 LBS OF EGGS STORED ON THE PREP COUNTER AT 68.2F, VALUED AT $5. MANAGER VOLUNTARILY DISCARDED AND DENATURED THE FOOD. INSTRUCTED TO HOLD POTENTIALLY HAZARDOUS COLD FOOD T 40F OR BELOW, AND POTENTIALLY HAZARDOUS HOT FOODS AT 140F AND ABOVE. 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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED RICE BEING STORED ON THE FLOOR OF THE MOP SINK, AND UNCOVERED FOOD BEING STORED IN THE WALK IN COOLER UNDER THE CONDENSER UNIT, POSSIBLE CONTAMINATION. INSTRUCTED TO NOT STORE FOOD ON FLOORS OR INSIDE COOLER UNCOVERED, KEEP FOODS STORED IN THE COOLER COVERED AT ALL TIMES. SERIOUS VIOLATION 7-38-005(A).

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 50 RODENT DROPPINGS IN DIFFERENT AREAS OF THE PREMISES; IN A CORNER UNDER THE 3-COMP IN THE REAR PREP AREA. IN THE SMALL STORAGE ROOM OFF THE DRY STORAGE ROOM ON SHELVES AND ON THE FLOOR IN CORNERS. ALSO, AROUND THE HOT WATER TANK AND UNDER STORAGE SHELVE ACROSS FROM THE TANK. INSTRUCTED TO REMOVE DROPPINGS, CLEAN AND SANITIZE THE AFFECTED AREA. CONTACT PEST CONTROL FOR SERVICE AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSP#1506702, DATED 9/21/15. VIOLATIONS INCLUDE; #32; Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced, prep table lower shelving had rust, shall be repaired/replaced. #33; Walk in cooler shelving/racks not clean, need detailed cleaning(crevices), cooler door tracks not clean, need detailed cleaning(crevices), prep table lower shelving not clean, need detailed cleaning(crevices). #34; Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners). #35; Damaged stained ceiling tiles in kitchen prep area, and bathroom, shall be replaced/repaired. $36; damaged/stained light shields in kitchen prep area, shall be replaced/repaired. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED FOOD CONTAINER IN PREP AREA NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED THE USE OF CARDBOARD AND GROCERY BAGS IN COOLERS. ALSO, CUTTING BOARDS ARE EXTREMELY DAMAGED WITH DEEP BLACK GROOVES. INSTRUCTED THAT CARDBOARD AND GROCERY BAGS ARE PROHIBITED, DISCONTINUE USE. AND TO REPAIR OR REPLACE CUTTING BOARDS AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED FOOD DEBRIS AND GREASE ACCUMULATION ON THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT; STOVE, FRYER, MICROWAVE. ALSO, ALL CONTACT SURFACES IN PREP AREA ARE NOT CLEAN. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED SOILED LINENS BEING STORED IMPROPERLY THROUGHOUT THE PREP AREA. INSTRUCTED TO STORE IN SANITIZER WATER WHEN NOT IN USE AND MAINTAIN.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTALL WORKING THERMOMETERS IN PREP COOLERS AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED EXCESSIVE CLUTTER IN THE TOILET ROOM. INSTRUCTED TO REMOVE ITEMS 6" OFF FLOORS TO PREVENT RODENT HARBORAGE. CLEAN, ORGANIZE AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED EXCESSIVE CLUTTER IN THE TOILET ROOM. INSTRUCTED TO REMOVE ITEMS 6" OFF FLOORS TO PREVENT RODENT HARBORAGE. CLEAN, ORGANIZE AND MAINTAIN.

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.