CHOP SUEY KING Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED APPROXIMATELY 3 LBS COOKED BEEF IN A LARGE BOWL COVERED WITH PLASTIC WRAP ON SHELVING ON COOKS LINE AT 101.8F. 1 1/2 LBS COVERED, COOKED BEEF ON OTHER KITCHEN SHELVING AT 76.6F. ALL DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $50.00. INSTRUCTED ALL HOT FOODS MUST BE HELD HOT 140F OR ABOVE OR PROPERLY COOLED. CRITICAL VIOLATION 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWELS IN KITCHEN EMPLOYEE WASHROOM. MUST PROVIDE PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOODS NOT PROTECTED DURING STORAGE. RAW EGGS STORED DIRECTLY ON TOP OF UNCOVERED COOKED EGG ROLLS IN TALL REACH-IN COOLER. RAW SHRIMP STORED ON THE TOP SHELVING IN THE WALK-IN COOLER OVER COOKED/PREPARED FOODS AND UNCOVERED RAW FRESH VEGETABLES. INSTRUCTED TO PROPER STORE ALL RAW POTENTIALLY HAZARDOUS FOODS UNDER COOKED, READY TO EAT AND FRESH VEGETABLES. SERIOUS VIOLATION 7-38-005(A).

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED OUTER OPENINGS NOT PROTECTED/RODENT OR INSECT PROOF. FOUND SCREEN DOOR ON OPEN MAIN KITCHEN DOOR WITH A 2 INCH GAP ON THE BOTTOM OF THE DOOR THAT LEADS TO AN OPEN, UNSCREENED DOOR TO THE ALLEY. MUST PROVIDE A TIGHT FITTING,ON ALL SIDES,SCREEN DOOR THAT LEADS TO THE ALLEY OR CLOSE ALL EXIT DOORS. ALSO NOTED SCREENED WINDOW IN THE KITCHEN EMPLOYEE WASHROOM NOT TIGHT FITTING WITH OPEN 2 TO 3 INCH GAPS ON ALL SIDES. MUST PROVIDE A TIGHT FITTING WINDOW SCREEN. DEAD MOUSE NOTED IN TRAP ON FRONT SHELVING IN CASHIER STATION AREA. MUST REMOVE DEAD MOUSE. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 11-10-14 NOT CORRECTED. #30-COOKED AND PREPARED FOODS OUT OF ORIGINAL CONTAINER MUST HAVE LABEL AND DATE WHEN PRODUCT IS HELD OVER 24 HOURS.#31-NO GROCERY BAGS USED FOR FOOD STORAGE INSIDE COOLER AND FREEZERS. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS/CONTAINER.#32-INSTRUCTED TO CLEAN AND REPAINT PREP SHELVES WITH RUST BUILD-UP, GREASE AND FOOD DEBRIS IN FOOD PREP/COOKING AREA THROUGHOUT.#41- INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE AREA AND IN BETWEEN WALK-IN COOLER TO PREVENT PEST HARBORING. MUST REORGANIZE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.NOTED SOME LITTER ON GROUND IN REAR OUTSIDE AREA AND IN BASEMENT. MUST CLEAN AND MAINTAIN. SERIOUS VIOLATION 7-42-090.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: KNIVES STORED IMPROPERLY THROUGHOUT THE KITCHEN IN BETWEEN WALLS AND PREP TABLES. MUST PROVIDE PROPER KNIFE HOLDERS.

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: DIRTY BULK FOOD CONTAINERS. INTERIOR OF ALL COOLERS AND FREEZERS WITH DIRT AND ACCUMULATED FOOD DEBRIS. RUBBER DOOR GASKET ON THE SMALL BOX FREEZER WITH BLACK MOLD. MUST CLEAN AND MAINTAIN ALL. MUST NOT USE CARDBOARD OR TIN FOIL AS LINER FOR SHELVING OR COOKING EQUIPMENT THROUGHOUT KITCHEN. EXCESSIVE GREASE AND DUST ACCUMULATION ON THE METAL RACK SHELVING ABOVE THE THREE COMPARTMENT SINK USED FOR CLEAN DISH STORAGE AND ON METAL RACK COOKS LINE SHELVING. MUST CLEAN, REMOVE ALL GREASE OR REPLACE. MUST NOT USE USED CARDBOARD BOXES AS FOOD CONTAINERS FOR PREPARED, CUT VEGETABLES ON COOKS LINE OR IN THE WALK-IN COOLER. READY TO EAT OR PREPARED VEGETABLES MUST BE STORED IN A CLEAN, WASHABLE CONTAINER. LID OF THE LARGE BOX FREEZER DAMAGED WITH CRACKED, MISSING PLASTIC AND EXPOSED INSULATION. MUST REPLACE. BROKEN HANDLE OF THE RICE COOKER REPAIRED WITH TAPE. MUST PROPERLY REPAIR OR REPLACE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT KITCHEN, IN THE WALK-IN COOLER, UNDER THE THREE COMPARTMENT SINK AND GREASE TRAP, UNDER THE EXPOSED HAND SINK, BEHIND ALL COOLERS AND FREEZERS, COOKING EQUIPMENT AND UNDER THE WOK LINE WITH GREASE, DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. MUST NOT USE CARDBOARD AS MATTING FOR THE FLOORS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS THROUGHOUT COOKS PREP AREAS, DISH AREA, EXPOSED HAND SINK WITH DIRT AND FOOD SPLATTER. MUST CLEAN/REPAINT. OPEN CREVICES IN WALL AT THE THREE COMPARTMENT SINK ALONG METAL WALL COVERING. MUST SEAL ALL CRACKS/CREVICES.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELD END CAPS THROUGHOUT KITCHEN. MUST PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK UNDER THE KITCHEN EXPOSED HAND SINK ONTO THE FLOOR AND REPAIRED WITH TAPE. MUST PROPERLY REPAIR.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL STORED ITEMS THROUGHOUT THE FRONT CASHIER STATION AREA AND FRONT STORAGE ROOM MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE. ALL UNNECESSARY ITEMS REMOVED.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL STORED ITEMS THROUGHOUT THE FRONT CASHIER STATION AREA AND FRONT STORAGE ROOM MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE. ALL UNNECESSARY ITEMS REMOVED.

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.