CHINESE KITCHEN AND SUSHI Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND NO CHLORINE SANITIZER DISPENSING AT THE LOW TEMP DISHMACHINE AT THE REQUIRED 100 PPM. INSTRUCTED THAT MACHINE MUST DISPENSE THE PROPER AMOUNT OF CHLORINE DURING RINSE CYCLE. CRITICAL VIOLATION ISSUED 7-38-030. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPT OF HEALTH. FAX A LETTER TO REQUEST THAT THE TAG BE REMOVED TO 312 746-4240. MUST MANUALLY WASH RINSE AND SANITIZE IN THE THREE COMP SINK.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: FOUND NO CHEMICAL TEST STRIPS FOR THE LOW TEMP DISHMACHINE OR THREE COMP SINK TO TEST THE STRENGTH OF THE SANITIZER WHEN WASH RINSE AND SANITIZING AS REQUIRED. INSTRUCTED TO PROVIDE CHEMICAL TEST STRIPS AT ALL TIMES. SERIOUS VIOLATION 7-38-030 ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN BOTTOMS OF PREP TABLES IN KITCHEN. CLEAN BOTTOMS OF BOTH FRYERS TO REMOVE EXCESSIVE GREASE AND FOOD PARTICLES.

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: CLEAN FLOORS AROUND AND BEHIND VARIOUS KITCHEN EQUIPMENT AND IN STORAGE ROOM IN REAR OF KITCHEN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE THE PROPER AMOUNT OF STOPPERS FOR THE THREE COMP SINK TO PROPERLY SET UP TO WASH RINSE AND SANITIZE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE THE PROPER AMOUNT OF STOPPERS FOR THE THREE COMP SINK TO PROPERLY SET UP TO WASH RINSE AND SANITIZE.

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.