HOUSE OF HUNAN Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS COOKED AND RAW FOODS AT IMPROPER TEMPERATURES. 23 LBS OF COOKED BREADED CHICKEN STORED ON TOP OF PLASTIC BUCKETS IN THE PREP AREA, 57F, VALUED AT $26. 1 LBS OF RAW SHRIMP, 48F, VALUED AT $5, 5 LBS OF RAW STEAK, 48F, VALUED AT $30, AND 2 LBS OF CHICKEN, 46F, VALUED AT $5, ALL FOUND IN A PREP COOLER. ALSO, 80 LBS OF RAW CHICKEN, 50F, VALUED AT $120, FOUND IN THE WALK IN COOLER. MANAGER VOLUNTARILY DENATURED AND DISCARDED FOOD. INSTRUCTED TO HOLD POTENTIALLY HAZARDOUS COLD FOODS AT 40F AND BELOW. CRITICAL VIOLATION 7-38-005(A).

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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST KIT ON SITE DURING INSPECTION TO TEST 3-COMP SINK. MUST KEEP CHLORINE TEST KIT ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-030.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT 1734835, DATED 3/25/16. VIOLATIONS INCLUDE; #30; MUST LABEL FOOD STORAGE CONTAINERS. #32; MUST REMOVE RUST FROM LOWER SHELVES OF REAR PREP TABLE,WALK IN COOLER & WALK IN FREEZER SHELVING UNITS ARE RUSTY.MUST REPAIR OR REPLACE DOOR HANDLES ON WALK IN COOLER AND FREEZER ARE IN POOR REPAIR,WORN DOOR GASKETS ON PREP COOLER. #33; MUST CLEAN GREASE AND FOOD DEBRI FROM ALL PREP COOLERS AND FANGUARD COVERS INSIDE,WOK STATION,PREP TABLES,PLASTIC FOOD STORAGE BINS,INTERIOR AND EXTERIOR OF ICE MACHINE,ALL FOOD AND PAN STORAGE SHELVES. #34; MUST CLEAN FOOD DEBRI FROM FLOOR IN PREP AREA UNDER EQUIPMENT AND UNDER BAR COOLER.MUST REPAIR OR REPLACE BROKEN CONCRETE FLOOR IN WALK IN COOLER. #35; MUST REPAIR OR REPLACE DAMAGED WALLS IN ENTRY WAY AT FRONT DOOR #43; MUST STORE WIPING CLOTHS IN SANITIZING SOLUTION VIOLATIONS STILL EXISTS. SERIOUS VIOLATIONS 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE BROKEN DOOR GASKETS ON PREP COOLERS ACROSS FROM GRILL. DISCONTINUE USE OF GROCERY BAS TO STORE FOOD, IN WALK IN COOLER AND FREEZER. REPAIR/REPLACE CUTTING BOARDS IN PREP AREA, DARK GROOVES AND STAINS PRESENT. INSTRUCTED TO MAINTAIN.

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 INTERIOR CONTACT SURFACE IN MICROWAVE, FOOD DEBRIS PRESENT. ALSO, CLEAN EXTERIOR OF ALL GREASE TRAPS UNDER THE 3-COMP SINKS, EXCESSIVE DEBRIS PRESENT. INSTRUCTED TO MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN HOOD AND FILTERS, EXCESSIVE GREASE AND DUST PRESENT. REMOVE EXCESSIVE ICE ACCUMULATION ON THE WALLS OF THE WALK IN FREEZER, ALSO CLEAN EXCESSIVE DUST FROM CEILING VENTS IN PREP AREA, AND IN MENS AND WOMENS TOILET ROOMS. INSTRUCTED TO MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN THE PREP AREA. INSTRUCTED TO MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN THE PREP AREA. INSTRUCTED TO MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.