GRAND CHINESE KITCHEN Passes Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED OPEN BEVERAGE CONTAINERS ON PREP TABLE. INSTRUCTED MANAGER TO PROVIDE CLOSED LID CONTAINERS FOR EMPLOYEE BEVERAGES TO PREVENT CONTAMINATION.

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: OBSERVED FOOD ITEMS NOT COVERED IN WALK-IN COOLER. INSTRUCTED MANAGER TO PROPERLY COVER FOOD TO PREVENT CONTAMINATION.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED FOOD SPILLS AND DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS, COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST BUILDUP ON CEILING TILES AND LIGHT SHIELDS, DEBRIS INSIDE LIGHT SHIELDS AND ON FLOORS UNDER EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DAMAGED LIGHT SHIELDS IN PREP AREA. INSTRUCTED MANAGER TO REPLACE LIGHT SHIELDS AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DAMAGED LIGHT SHIELDS IN PREP AREA. INSTRUCTED MANAGER TO REPLACE LIGHT SHIELDS AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.