GRAND CHINESE KITCHEN Passes Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: 2-401.11 OBSERVED 2-3 EMPLOYEES EATING THROUGHOUT THE FOOD PREP AREA. INSTRUCTED MANAGER TO ENSURE THAT EMPLOYEES ARE EATING OPEN FOODS IN DESIGNATED AREAS IN THE FACILITY.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11 OBSERVED AN OPEN 10 LB BAG OF FLOUR STORED UNDER THE DRAINBOARD OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO RELOCATE SAID FLOUR TO AVOID POSSIBLE CONTAMINATION AND MAINTAIN.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12 OBSERVED TWO TONGS IMPROPERLY STORED ON THE BARRIER BETWEEN THE DEEP FRYER AND THE HANDWASHING SINK NEAR THE THREE COMPARTMENT SINK. INSTRUCTED TO RELOCATE SAID TONGS AND MAINTAIN.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: 4-904.11 OBSERVED TWO SCOOPS STORED INSIDE TWO DRY SPICE STORAGE CONTAINERS WITH RESIDUE BUILD UP. INSTRUCTED TO CLEAN THE UTENSILS MORE FREQUENTLY AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-102.11 OBSERVED MULTIPLE FOODS STORED IN GROCERY BAGS IN THE STAND-UP FREEZER IN THE FOOD PREP AREA. INSTRUCTED TO STORE FOODS IN FOOD GRADE BAGS AND 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: 4-301.12 OBSERVED ONE MISSING SINK STOPPER FOR THE THREE-COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-301.12 OBSERVED ONE MISSING SINK STOPPER FOR THE THREE-COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.