GOLDEN DRAGON CHINESE RESTAURANT Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND-SINK IN PREP AREA WITHOUT HAND CLEANSER AVAILABLE FOR PROPER HAND WASHING DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES . 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING PROVISION AVAILABLE AT TWO HANDSINKS LOCATED IN (IN USE) PREP AREA AS WELL AS TOILET ROOM DURING TIME OF INSPECTION. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030 (c). SEE PREVIOUS VIOLATION FOR CITATION.

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 COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS STORED IN UPRIGHT REFRIGERATION UNIT IN PREP AREA AT IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION. THEY ARE AS FOLLOWS... 5 LBS OF COOKED BEEF @163.0F AND 2 LBS OF ADDITIONAL BEEF CHUNKS @ 53.5F. INSTRUCTED TO HOLD ALL COLD HELD ITEMS @ 41F OR BELOW AT ALL TIMES AND MAINTAIN. MANAGER VOLUNTARILY DISCARDED DURING THIS TIME . PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS STORED IN COOLING UNITS THROUGHOUT FACILITY WITHOUT ANY LABELS... EGG ROLLS,FRIED CHICKEN, COOKED BEEF AND CHICKEN, MARINATED CHICKEN/SHRIMP, AND COOKED NOODLES. INSTRUCTED TO PROVIDE DISCARD OR USE BY DATES NOT TO EXCEED 7 DAYS ON ALL FOOD ITEMS REFRIGERATED, READY TO EAT ITEMS STORED ON SITE FOR MORE THAN 24 HOURS. MUST MAINTAIN. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETERS INSIDE OF BOTH UPRIGHT REFRIGERATION UNITS LOCATED IN PREP AREA TO TO MEASURE INTERNAL TEMPERATURES. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED WORKING INGREDIENTS LOCATED AT WOK WITHOUT ANY LABELS. MUST PROVIDE COMMON NAME LABELS FOR HERBS AND SPICES.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PERSONAL CLEANLINESS - Comments: OBSERVED DIRTY APRONS WORN BY ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE CLEAN OUTER CLOTHING TO WEAR WHILE OPEN AND OPERATING AND HANDLING FOOD. MUST MAINTAIN.

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 SOILED WIPING CLOTHS STORED THROUGHOUT PREP AREA ON TABLES AND HANGING ON SINKS IMPROPERLY DRYING. INSTRUCTED TO STORE INSIDE SANITIZING BUCKETS WITH CHLORINE @ AT LEAST 50 PPM. MUST MAINTAIN.

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 GROCERY BAGS USED FOR STORAGE . INSTRUCTED TO DISCONTINUE USE AND PROVIDE FOOD GRADE STORAGE BAGS ONLY FOR FOOD STORAGE. MUST MAINTAIN.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL TEST STRIP KIT ON SITE TO MATCH AVAILABLE SANITIZER (CHLORINE BLEACH) FOR PROPER SANITIZING OF EQUIPMENT/UTENSILS AT 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN CHLORINE TEST STRIPS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR REVIEW. INSTRUCTED TO MEET REQUIREMENTS.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR REVIEW. INSTRUCTED TO MEET REQUIREMENTS.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.