CHIU QUON BAKERY & DIM SUM Passes Health Inspection - Chicago Bakery

PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE IN THE PREP AREA AND HANDLING FOOD. INSTRUCTED PIC TO HAVE ALL EMPLOYEES TO WEAR A HAIR RESTRAINT THAT IS IN THE PREP AREA AND HANDLING FOOD. 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: OBSERVED WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.

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: OBSERVED STORAGE RACKS IN THE WALK IN COOLER/FREEZER WITH RUST. INSTRUCTED PIC TO REMOVE RUST AND MAINTAIN RUST FREE EQUIPMENT.

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: OBSERVED STORAGE RACKS IN THE WALK IN COOLER/FREEZER WITH RUST. INSTRUCTED PIC TO REMOVE RUST AND MAINTAIN RUST FREE EQUIPMENT.

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.