DERICE ASIAN CUSINE Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HAND WASHING SINK IN THE DISH WASHING AREA. INSTRUCTED TO INSTALL A HAND WASHING SINK IN THE DISH WASHING AREA PER CITY CODE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST PROVIDE A HAND WASH SINK AT FRONT SMOOTHIE COUNTER. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER DATE MARKING AND DISPOSITION - Comments: FOUND TCS FOODS AND READY TO EAT FOOD STORED INSIDE THE WALK IN COOLER NOT LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOODS THAT ARE PREPARED, AND/OR REMOVED FROM ITS ORIGINAL PACKAGING AND HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

IN-USE UTENSILS: PROPERLY STORED - Comments: FOUND MULTI-USE UTENSILS STORED BETWEEN THE COOLER AND PREP TABLE IN THE FOOD PREPARATION AREA. INSTRUCTED TO PROPERLY STORE MULTI USE UTENSILS. MAINTAIN SAME.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: FOUND THE INTERIOR OF THE DEEP FRYER AND THE RUBBER GASKETS INSIDE THE PREP COOLERS WITH DIRT, FOOD AND GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.

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: FOUND THE BASE OF THE FAUCET ON THE 3-COMPARTMENT SINK IN THE REAR AND THE RIGHT FAUCET ON THE 3-COMPARTMENT SINK ON THE SIDE DISH WASHING AREA LEAKING. INSTRUCTED TO FIX AND MAINTAIN SAME.

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: FOUND THE FLOORS IN THE CORNERS, UNDER/AROUND THE COOKING/COOLING EQUIPMENT AND STORAGE RACKS WITH DIRT, FOOD AND DEBRIS. INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT. -FOUND THE WALLS IN THE REAR AROUND THE SINKS WITH DIRT AND FOOD. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS.

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: FOUND THE FLOORS IN THE CORNERS, UNDER/AROUND THE COOKING/COOLING EQUIPMENT AND STORAGE RACKS WITH DIRT, FOOD AND DEBRIS. INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT. -FOUND THE WALLS IN THE REAR AROUND THE SINKS WITH DIRT AND FOOD. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS.

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.