CHINESE AMERICAN SERVICE LEAGUE, INC. Fails Health Inspection - Chicago A-not-for-profit chef training program

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND WATER TEMPERATURE AT 70.8 F LOCATED IN FOOD PREPARATION AREA. MUST PROVIDE HOT WATER TEMPERATURE OF 100 F AT ALL TIMES. MUST REPAIR AND MAINTAIN. PRIORITY VIOLATION. 7-38-030(C). CITATION CONSOLIDATED.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND LOW TEMPERATURE DISH MACHINE INADEQUATELY SANITIZING AT 0 PPM. RECOMMENDED GETTING LOW TEMPERATURE DISH MACHINE SERVICED. A CHLORINE BASED LOW TEMPERATURE DISH MACHINE MUST MAINTAIN A SANITIZING SOLUTION OF 25 PPM - 100 PM BASED ON WATER TEMPERATURE.LOW TEMPERATURE DISH MACHINE TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE LOW TEMPERATURE DISH MACHINE IS RE-INSPECTED BY CDPH AND MAINTAINING AN ADEQUATE SANITIZING SOLUTION. PRIORITY VIOLATION. 7-38-025. CITATION CONSOLIDATED.

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 HOT HOLDING TEMPERATURES - Comments: FOUND HOT TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, RICE PUDDING, POT STICKERS) AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 88 F - 108 F LOCATED IN FOOD PREPARATION AREA. ALL HOT FOOD HOLDING MUST BE HELD AT 135 F OR ABOVE AT ALL TIMES.FOOD (10 LBS AT $100) DISCARDED AND DENATURED BY MANAGER AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND HOT TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, RICE PUDDING, POT STICKERS) AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 88 F - 108 F LOCATED IN FOOD PREPARATION AREA. ALL HOT FOOD HOLDING MUST BE HELD AT 135 F OR ABOVE AT ALL TIMES.FOOD (10 LBS AT $100) DISCARDED AND DENATURED BY MANAGER AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.