CHINESE KITCHEN AND SUSHI Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM MARCH 21, 2014:(32) REPAIR LOOSE RUBBER GASKET AT TWO DOOR COOLER WHERE NEEDED IN KITCHEN (UNIT IS AT PROPER TEMPERATURE AT THIS TIME), (33) MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF REFRIGERATION UNITS AND FREEZER, EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR BOTTOMS OF BOTH FRYERS TO REMOVE GREASE AND FOOD PARTICLES, ALL STORAGE SHELVES, PREP TABLE TOPS AND BOTTOMS AND UNDER FRONT GRILL OF FRONT PREP AREA, (34) MUST CLEAN AND MAINTAIN FLOORS UNDER ALL COOKING EQUIPMENT, SINK, DISHMACHINE, PANTRY AND WALK-IN COOLER, (35) WALLS AROUND AND BEHIND COOKING EQUIPMENT AND DISHMACHINE NEED CLEANING. ALSO CLEAN CEILING VENTS IN KITCHEN AND BOTH WASHROOMS TO REMOVE DUST OBSERVED. SERIOUS VIOLATION 7-42-090 ISSUED.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED GROCERY BAGS BEING USED FOR FOOD STORAGE INSIDE OF THE WALK-IN COOLER AND TWO DOOR FREEZER; INSTRUCTED TO STORE FOODS IN FOOD GRADE BAGS ONLY NOT GROCERY BAGS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BUMPED UP TO A SERIOUS.

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: BUMPED UP TO A SERIOUS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: BUMPED UP TO A SERIOUS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: SEVERAL DEAD ROACHES OBSERVED ON FLOORS UNDER AND AROUND EQUIPMENT; CLEAN AND REMOVE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: SEVERAL DEAD ROACHES OBSERVED ON FLOORS UNDER AND AROUND EQUIPMENT; CLEAN AND REMOVE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.