CHINESE KITCHEN AND SUSHI Passes Health Inspection - Chicago Restaurant

APPROVED THAWING METHODS USED - Comments: OBSERVED IMPROPER THAWING OF SHRIMPS, THE SHRIMPS WERE SITTING IN A BOWL OF WATER. INSTRUCTED TO PROPERLY THAW UNDER COOL RUNNING WATER.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: FOUND WHITE BULK INGREDIENT CONTAINERS IN THE REAR FOOD PREP AREA NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PERSONAL CLEANLINESS - Comments: EMPLOYEES IN THE FOOD PREP AREAS WITHOUT HAIR RESTRAINTS. INSTRUCTED TO WEAR HAIR RESTRAINTS WHEN IN THE FOOD PREP AREA. MAINTAIN SAME.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS IN THE REAR FOOD PREP AREAS ARE NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE PROPER PPM) WHEN NOT IN USE.

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: THE RACKS INSIDE THE WALK IN COOLER ARE RUSTY. INSTRUCTED TO REMOVE RUST OR REPLACE THE RACKS. MAINTAIN RUST FREE SURFACES.

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: THE INTERIOR OF THE DEEP FRYERS WITH THICK GREASE, FOOD AND DIRT BUILD UP. INSTRUCTED TO DETAIL CLEAN 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: THE FRONT HAND WASHING SINK BEHIND THE COUNTER LEAKS AT THE PIPES. INSTRUCTED TO FIX AND MAINTAIN PLUMBING.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: THE FLOORS IN THE CORNERS, UNDER/AROUND THE DISH MACHINE, COOKING/COOLING EQUIPMENT AND SINKS WITH THICK FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN. -THE WALLS AROUND THE DISH MACHINE, SINKS, COOKING EQUIPMENT AND STORAGE RACKS WITH FOOD, DIRT AND DUST. 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: THE FLOORS IN THE CORNERS, UNDER/AROUND THE DISH MACHINE, COOKING/COOLING EQUIPMENT AND SINKS WITH THICK FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN. -THE WALLS AROUND THE DISH MACHINE, SINKS, COOKING EQUIPMENT AND STORAGE RACKS WITH FOOD, DIRT AND DUST. 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.