CHINA LING Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: MISSING CLEANING SUPPLIES KIT. INSTRUCTED TO PROVIDE DISINFECTANT EFFECTIVE FOR NOROVIRUS. PRIORITY FOUNDATION 7-38-005 NO 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND EVIDENCE OF MICE DROPPINGS AROUND THE WATER HEATER AND UNER THE 3 COMPARTMENT SINK 0VER 40 TOTAL INSTRUCTED TO CLEAN THE AREA, REMOVE THE DROPPINGS AND SANITIZE THE AFFECTED AREAS. HAVE ADDITIONAL INSPECTION BY PEST CONTRL TECHNICIAN. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD,COOLERS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.

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: FOUND GROCERY BAG BEING USED TO STORE FROZEN FOODS INSDE THE WALK IN COOLER AND WALK IN FREEZER. MUST REPLACE WITH FOOD GRADE STORAGE BAG.

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 REMOVE CARDBOARD BEING USED FOR SHELVE LINER IN ALL SHELVINGS AND BOTTOM SHELVE OF THE PREP TABLES. REPLACE WITH NON ABSORBENT MATERIAL.

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: FOOD DEBRIS ON THE BOTTOMM SHELVE OF THE REACH IN COOLERS, BOTTOM SHLEVE OF THE PREP TABLES, CARTS FOR THE SPICES,EXTERIOR SURFACES OF THE RICE COOKER, SHELVINGS FOR THE DRY FOOD CONTAINERS AND ALL BULK FOOD CONTAINERS NEEDS DETAIL CLEANING AND SANITIZING 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OUTSIDE GREASE CONTAINER NOT MAINTAINED. GREASE ON THE TOP OF THE LID/COVER AND GREASE DRIPPING AROUND THE RIM. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. PRIORITY FOUNDATION 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: FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT AND AROUND THE WATER HEATER WITH GREASE AND DEBRIS. INSTRUCTED TO DETAIL 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: BURNED OUT LIGHT BULB ON THE VENTILATIN HOOD ABOVE THE WOK. MUST REPLACE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: BURNED OUT LIGHT BULB ON THE VENTILATIN HOOD ABOVE THE WOK. MUST REPLACE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.