CHOP SUEY KING Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED CHICKEN EGGROLLS STORED IN FRONT COOLER WITHOUT LABEL. INSTRUCTED MUST LABEL ALL PREPARED FOODS.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED STAINED CUTTING BOARDS ON FRONT OF REACH IN COOLER. INSTRUCTED TO SAND OR REPLACE AND MAINTAIN. OBSERVED ICE ACCUMULATION INSIDE FREEZER IN FRONT OF PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.

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: OBSERVED GREASE BUILD UP ON FRONT LOWER SIDE OF WOK COOKING LINE. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED DUST BUILD UP ON LIGHT AND VENT COVVER OF WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED DUST BUILD UP ON LIGHT SHEILD INSIDE WALK IN COOLER

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED STAINS AND DIRT ON SIDE OF WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED OPEN HOLE IN CEILING NEAR PIPPING IN REAR OF KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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: OBSERVED CRACKED LIGHT SHEILD, HANGING FROM LIGHT IN REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN ALL LIGHTING.

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: OBSERVED VENTILATION IN CUSTOMER RESTROOM NOT WORKING DUE TO DUST BUILD UP ON VENT COVER. INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN.

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: OBSERVED VENTILATION IN CUSTOMER RESTROOM NOT WORKING DUE TO DUST BUILD UP ON VENT COVER. INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN.

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.