HOANH LONG RESTAURANT Passes Health Inspection - Chicago Restaurant

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED A WALL MOUNTED KNIFE HOLDER DIRECTLY NEXT TO THE COOKS LINE HAND WASHING SINK. MUST REMOVE/RELOCATE TO PREVENT CROSS-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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXTERIOR OF THE FRONT PREP WASTE RECEPTACLE DIRTY. MUST CLEAN AND MAINTAIN.----NOTED PEELING PLASTIC ON THE SHELVING OF THE CHEMICAL STORAGE SHELF IN THE DISH AREA. MUST REMOVE PEELING PLASTIC TO BE SMOOTH AND CLEANABLE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXTERIOR OF THE FRONT PREP WASTE RECEPTACLE DIRTY. MUST CLEAN AND MAINTAIN.----NOTED PEELING PLASTIC ON THE SHELVING OF THE CHEMICAL STORAGE SHELF IN THE DISH AREA. MUST REMOVE PEELING PLASTIC TO BE SMOOTH AND CLEANABLE.

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.