HOUSE OF HUNAN Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLER IN REAR PREP AREA MULTI-TASKING AND WASHING HANDS. HANDLING RAW FOODS AND READY TO EAT TOUCHING SOILED TOWELS WIPING HANDS ON DIRTY APRONS ETC,.INSTRUCTED TO PROPERLY WASH HANDS, WHEN MULTI TASKING, ETC. 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOODS NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE WALK-IN COOLER. OBSERVED A PLASTIC CONTAINER OVERFLOWING WITH RAW CHICKEN BEING STORED NEXT TO UNCOVERED BOX OF CUT BROCCOLI.MANAGEMENT CORRECTED DURING INSPECTION. SERIOUS VIOLATION 7-38-005(A).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

This violation was corrected during the inspection.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 04/25/17 REPORT#2049281, 32#MUST REPLACE BROKEN DOOR GASKETS ON PREP COOLERS ACROSS FROM GRILL. DISCONTINUE USE OF GROCERY BAGS TO STORE FOOD, IN WALK IN COOLER AND FREEZER. REPAIR/REPLACE CUTTING BOARDS IN PREP AREA, DARK GROOVES AND STAINS PRESENT. INSTRUCTED TO MAINTAIN. 33 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. 35 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. 36 MUST CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN THE PREP AREA. INSTRUCTED TO MAINTAIN. 38 MUST REPAIR LEAKY FAUCET AT THE 3-COMP SINK NEXT TO THE ENTRANCE DOOR OF THE KITCHEN. INSTRUCTED TO MAINTAIN. SERIOUS VIOLATION 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED READY TO EAT FOOD ITEMS NOT PROPERLY LABELED INSIDE PREP COOLERS AND INSIDE WALK-IN COOLER. MUST PROPERLY LABEL FOOD ITEMS BY PRODUCT NAME, PREPARED BY DATE AND/OR USED BY DATE. MUSY LABEL ALL BULK FOOD STORAGE CONTAINERS IN REAR FOOD STOARGE AREA AND MUST MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTEDSINGLE USE ARTICLES FORK AND SPPONS IMPROPERLY STORED. MUST STORE UTENSILS WITH HANDLES UP TO PREVENT CONTAMINATION BY HANDS ON THE EATEN SURFACES OF UTENSILS.

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: OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA. MUST REPAINT AND 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: OBSERVED DIRT AND FOOD DEBRIS ON REAR FOOD STORAGE SHELVING AND INSIDE WALK-IN COOLER MUST CLEAN AND 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GREASE ENCTRUSTED AND FOOD DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

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: OBSERVED FOOD AND DIRT ON WALLS BEHIND COOKING EQUIPMENT DUSHWASHING AREA AND REAR FOOD PREP AREA. MUST CLEAN AND MAINTAIN. OBSERVED PEELING PAINT ON PIPES IN THE REAR FOOD STORAGE AREA. MUST REPAINT AND 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED EXPOSED HAND WASHING SINK IN FOOD PREPARATION AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN. ADDITIONAL EXPOSED HAND WASHING SINK NEEDED IN REAR PREP AREA. MUST INSTALL A HANDWASHING SINK WITH COLD AND HOT RUNNING WATER UNDER CITY PRESSURE.

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: OBSERVED ITEMS NOT ELEVATED 6INCHES OFF FLOOR INSIDE WALK-IN COOLER AND FRREZER. MUST ELEVATE ITEMS AND MAINTAIN. OBSERVED CLUTTER AND UNNECESSARY ARTILES ON TOP OF WALK-IN COOLER SUCH AS PLASTIC CONTAINERS,FANS,BOXES ETC,. MUST REMOVE CLEAN AND ORGANIZE AREA.

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: OBSERVED ITEMS NOT ELEVATED 6INCHES OFF FLOOR INSIDE WALK-IN COOLER AND FRREZER. MUST ELEVATE ITEMS AND MAINTAIN. OBSERVED CLUTTER AND UNNECESSARY ARTILES ON TOP OF WALK-IN COOLER SUCH AS PLASTIC CONTAINERS,FANS,BOXES ETC,. MUST REMOVE CLEAN AND ORGANIZE AREA.

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.