GRAND CHINESE KITCHEN , CHICAGO Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE: RAW SHELL EGGS 77.1F AND POOLED EGGS 57.7F IN REACH-IN COOLER, RAW CHICKEN 60.3-61F IN WALK-IN COOLER, COOKED CHICKEN 86.3F ON GREASE TRAP, COOKED BEEF 46.3F AND RAW SHRIMP 46.9F IN TOP PREP COOLER, COOKED EGG FOO YOUNG 121.6F ON TOP OF WOK AREA. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 80LBS AND $200 OF FOOD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW AND HOT FOOD 140F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED SEVERAL FOOD HANDLERS EATING IN PREP AREA. FOOD SHALL BE CONSUMED IN DESIGNATED DINING AREAS AND OUTSIDE FOOD PREPARATION OR UTENSIL WASHING AREAS. CRITICAL VIOLATION 7-38-010A

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE WASHING THREE STAINLESS STEEL MULTI-USE BOWLS FOR SERVING FOOD IN UTILITY SINK WITH NO SANITIZER. INSTRUCTED MANAGER TO PROPERLY SET UP 3-COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE ALL FOOD EQUIPMENT AND UTENSILS. WASHING MULTI-USE FOOD EQUIPMENT AND UTENSILS IN UTILITY SINK IS PROHIBITED. CRITICAL VIOLATION 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED STRAINER STORED INSIDE BASIN OF EXPOSED SINK AND NO PAPER TOWELS AT WASHBOWL IN WASHROOM. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM EXPOSED SINK AND PROVIDE PAPER TOWELS AT WASHBOWL FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INVERT ALL CLEAN MULTI-USE UTENSILS AND CONTAINERS TO PROTECT FROM CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE RUBBER GASKETS ON THE DOORS OF THE TALL TWO DOOR COOLER ARE IN POOR REPAIR; MUST REPLACE RUBBER GASKETS AT COOLER DOORS. REMOVE ALL FOOD FROM GROCERY BAGS AND PROPERLY STORE IN FOOD STORAGE BAGS OR CONTAINERS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE EXTERIOR SURFACES OF ALL COOKING EQUIPMENT AND BOTTOM AREA OF FRYERS. CLEAN INTERIORS OF REFRIGERATION AND FREEZER UNITS. CLEAN SHELVES INSIDE OF WALK-IN COOLER. CLEAN BETWEEN FRYERS AND REFRIGERATION UNITS TO REMOVE FOOD PARTICLES. MAINTAIN ALL EQUIPMENT.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND WASHROOM AREAS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT WHERE NEEDED. CLEAN ALL CEILING VENTS, LIGHT SHIELDS, AND CEILING TILES IN PREP AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED LEAKING FROM THE FAUCETS AT THE THREE COMP SINK; REPAIR WHERE LEAKING.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK OFF FLOOR IN PREP, STORAGE, WALK-IN COOLER AND FREEZER AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK OFF FLOOR IN PREP, STORAGE, WALK-IN COOLER AND FREEZER AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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.