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

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED A FOOD HANDLER DRINKING AN OPEN DRINK STORED ABOVE THE THREE-COMPARTMENT SINK WITH FOODS BEING THAWED INSIDE OF THE COMPARTMENTS. INSTRUCTED MANAGER TO DESIGNATE A PLACE WHERE FOOD HANDLERS CAN PROPERLY DRINK CLOSED DRINKS AND FOODS.

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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED TWO FOOD HANDLERS NOT WASHING THEIR HANDS BEFORE CHANGING TASK. OBSERVED ON FOOD HANDLER DRINK OUT OF AN OPEN CUP AND THEN BEGAN TO PREP FOOD. ANOTHER FOOD HANDLER HANDLED DISHWARE IN THE DISHWASHING AREA AND THEN WIPED THEIR HANDS WITH A PAPER TOWEL AND PROCEEDED TO PREPARE FOOD WITHOUT WASHING THIER HANDS. INSTRUCTED TO WASH HANDS BEFORE CHANGING TASK. PRIORITY VIOLATION 7-38-010, CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE HANDWASHING SINK IN THE EMPLOYEE TOILET ROOM AND THE HANDWASHING SINK IN THE DISHWASHING AREA NOT EASILY ACCESSIBLE. THERE WAS A STRAINER WITH FOOD DEBRIS IN THE HANDWASHING SINK IN THE DISHWASHING AREA AND THERE WAS EQUIPMENT STORED IN FRONT OF THE HANDWASHING SINK IN THE EMPLOYEE TOILET ROOM. INSTRUCTED TO REMOVE ALL SAID ITEMS AND EQUIPMENT FROM THE HANDWASHING SINKS, SO THAT THEY ARE EASILY ACCESSIBLE 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11 OBSERVED MULTPLIE PRECOOKED FOOD ITEMS INSIDE THE WALK IN COOLER NOT PROPERLY COVER TO PREVENT POSSIBLE CONTAMINATION. INSTRUCTED MANAGER TO PROVIDE 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-102.11 MUST ELIMINATE GROCERY BAGS USED FOR FOOD STORAGE AND PROVIDE FOOD GRADE BAGS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) MUST CLEAN THE INTERIOR OF THE REACH IN COOLERS AND FREEZER, SHELVING INSIDE THE WALK IN COOLER AND THE EXTERIOR OF THE BULK STORAGE CONTAINER AND CONTAINER HOLDING SPICES FOR FOOD AT THE COOKING STATION.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED THE OUTDOOR GREASE RECEPTACLE NOT MAINTAINED WITH GREASE ON THE OUTERIOR OF THE UNIT. INSTRUCTED TO CLEAN AND MAINTAIN SAID GREASE RECEPTACLES.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED THE OUTDOOR GREASE RECEPTACLE NOT MAINTAINED WITH GREASE ON THE OUTERIOR OF THE UNIT. INSTRUCTED TO CLEAN AND MAINTAIN SAID GREASE RECEPTACLES.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.