GONG CHA Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT AN ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED. INSTRUCTED ALL PERSONS IN CHARGE MUST HAVE A VALID ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE ON SITE AND POSTED AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 OBSERVED NO ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE ON SITE AND POSTED. INSTRUCTED TO ALWAYS HAVE AN ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE ON SITE AND POSTED AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12(A) OBSERVED THE HOT WATER KNOB NOT WORKING AT THE HAND WASHING SINK LOCATED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REPAIR AND ALWAYS MAINTAIN ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.112 OBSERVED DEAD INSECTS BY THE LEDGE ALONG THE WINDOWS IN THE CUSTOMER DINING AREA. INSTRUCTED TO CLEAN AND SANITIZE.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-306.11 OBSERVED INADEQUATE FOOD PROTECTION AT THE FRONT CUSTOMER COUNTER BY THE FRONT DRINK MACHINE AND BY THE PREP COOLER. INSTRUCTED TO PROVIDE PROPER PROTECTION FROM ANY POSSIBLE CONTAMINATION FROM CUSTOMERS BY PROVIDING SNEEZE GUARDS AT LEAST 60 INCHES (FROM THE FLOOR) IN HEIGHT. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 OBSERVED PIPES GOING DIRECTLY INTO THE AIR GAP FOR THE ICE MACHINE. INSTRUCTED TO PROVIDE A PROPER AIR GAP BETWEEN THE PIPES AND THE FLOOR DRAIN FOR THE ICE MACHINE.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 OBSERVED NEW EMPLOYEES (ONE MALE ONE FEMALE) WITHOUT FOOD HANDLERS CERTIFICATES. INSTRUCTED ALL NEW EMPLOYEES MUST MEET REQUIREMENT WITHIN 30 DAYS OF HIRE.

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: 2-102.13 OBSERVED NEW EMPLOYEES (ONE MALE ONE FEMALE) WITHOUT FOOD HANDLERS CERTIFICATES. INSTRUCTED ALL NEW EMPLOYEES MUST MEET REQUIREMENT WITHIN 30 DAYS OF HIRE.

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.