HONG KONG CHINESE RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO SANITIZER ON THE PREMISES TO RESPOND TO VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE BOTH. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS (SHRIMP 62.6F, BEEF 45.5, FISH 49.7, PORK 52.1F, CHICKEN 54.3) HELD AT IMPROPER TEMPERATURE IN WALK IN COOLER. OBSERVED TCS FOODS (CHICKEN 46.7F AND SHRIMP 53.2) HELD AT IMPROPER TEMPERATURE IN COLD HOLD UNIT AT PREP AREA. APPROXIMATELY 60 POUNDS OF FOOD AT A COST OF $120 DISCARDED. PRIORITY. 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED WALK IN COOLER CONTAINING TCS FOODS AT IMPROPER TEMPERATURE (50.9F) AND PREP COOLER ALSO CONTAINING TCS FOODS AT IMPROPER TEMPERATURE (48.2F). WALK IN COOLER TEMPERATURE REACHED 42.7F BY END OF INSPECTION. ALL EQUIPMENT MUST MAINTAIN AMBIENT AIR TEMPERATURE OF 41F OR BELOW. PRIORITY. 7-38-005. CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OSBERVED DEAD RODENT IN BASEMENT NEAR WATER HEATER. INSTRUCTED TO CLEAN AREA AND REMOVE.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED MULTIPLE FOOD CONTAINERS STORED ON FLOOR OF WALK IN COOLER. ALL FOOD ITEMS SHALL BE STORED AT LEAST SIX INCHES ABOVE THE FLOOR.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED COOK IN PREP AREA WITHOUT HAIR RESTRAINT. INSTRUCTED TO PROVIDE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PERSONAL CLEANLINESS - Comments: OBSERVED COOK IN PREP AREA WITHOUT HAIR RESTRAINT. INSTRUCTED TO PROVIDE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.