CHOP SUEY KING Gets Conditional Pass on Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1976001 DATED 11/25/16. #31-Found bowl used as a scoop for flour resting inside container in food. Must remove. All utensils must be stored outside bulk food items, in a separate, clean container, or scope with handles (outside of food) may be used. Must maintain same. SERIOUS VIOLATION 7-42-090. MANAGER REMOVED THE BOWL AND SCOOP INSIDE THE BULK FOOD CONTAINERS AND PROVIDED CONTAINERS FOR THE SCOOP DURING INSPECTION. 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: LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER AND REACH IN COOLER AND MAINTAIN. ALSO ALL DRY BULK FOOD CONTAINERS NEEDS LABEL(NAME OF THE PRODUCT)OUTSIDE THE CONTAINER.

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: SEE VIOLATION #29.

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: RE CAULK AROUND THE WASHBOWL SINK INSIDE THE CUSTOMER WASHROOM AND RE CAULK ALONG THE SPLASH GUARD BETWEEN THE DEEP FRYER AND THE WOK. (CAULK WORN OUT) 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: MUST CLEAN THE FOLLOWING AND MAINTAIN: ALL TUBES CONNECTING TO THE HOOD AND COOKING EQUIPMENT(WITH HEAVY GREASE BUILD-UP), ALL DRY FOOD CONTAINERS, ALL THE SHELVINGS IN THE FRONT COUNTER, ALL DRY FOOD SHELVINGS,ALL THE SOY SAUCE CONTAINERS AND ALL THE LIGHT SHIELD ON THE LIGHT SHIELD OF THE LIGHT BULBS ON THE HOOD.

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: CRACKED BROKEN FLOOR TILES THRU-OUT THE KITCHEN AND REAR AREA IN FRONT OF THE WALK IN COOLER. MUST REPAIR /REPLACE CRACKED BROKEN FLOOR TILES AND MAINTAIN. CLEAN IN DETAIL THE FLOOR THRU-OUT KITCHEN PREP AREA, UNDER THE AND BEHIND THE PREP TABLES, COOLERS, COOKING EQUIPMENT(DEEP FRYER, WOK AND STOVE),3 COMPT SINK AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CRACKED BROKEN FLOOR TILES THRU-OUT THE KITCHEN AND REAR AREA IN FRONT OF THE WALK IN COOLER. MUST REPAIR /REPLACE CRACKED BROKEN FLOOR TILES AND MAINTAIN. CLEAN IN DETAIL THE FLOOR THRU-OUT KITCHEN PREP AREA, UNDER THE AND BEHIND THE PREP TABLES, COOLERS, COOKING EQUIPMENT(DEEP FRYER, WOK AND STOVE),3 COMPT SINK AND MAINTAIN.

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.