HOUSE OF HUNAN Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. MANAGER REPORTED ON SITE AFTER INFORMED BY EMPLOYEE VIA PHONE.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOOD ARE PREPARED(SHRIMP, CHICKEN, BEEF ETC. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012. MANAGER REPORTED ON SITE AFTER INFORMED BY EMPLOYEE VIA PHONE.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND PROCEDURE/PLAN ON SITE HOWEVER NO KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS INSTRUCTED FACILITY TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.

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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE WITH GLOVED HANDS GOING IN AND OUT FROM WALK-IN COOLER TO PICK-UP (GRABBED) FOOD INCLUDED COOKED OR PARTIALLY COOKED FOOD WITH SAME GLOVED HANDS. MUST REMOVE USED GLOVES, WASH HANDS PRIOR TO GLOVE HAND AGAIN OR MUST USE UTENSILS TO PICK-UP FOOD. MANAGER CORRECTED ISSUES. PRIORITY VIOLATION:7-38-010.

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.

This violation was corrected during the inspection.

HANDS CLEAN & PROPERLY WASHED - Comments: EMPLOYEE WITH GLOVED HANDS SHOWED ME GARBAGE CONTAINERS, OPENS AND CLOSED LIDS.UPON RE-ENTERING THE PREP AREA I OBSERVED EMPLOYEE WASHING GLOVED HANDS AT THREE COMPARTMENT SINK AND RETURNED AT PREP AREA,STOPPED EMPLOYEE BEFORE HE HANDLE FOOD AND DISCUSSED PROBLEM WITH MANAGER.GLOVES MUST BE REMOVED PRIOR TO WASH HANDS AND HANDWASHING ONLY AT HANDWASHING SINK. MANAGER CORRECTED PROBLEM. PRIORITY FOUNDATION VIOLATION:7-38-030(C)

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.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANWASHING SINK INSTALLED AT REAR PREP AREA(RAW AND RTE FOOD PRODUCTS ARE HANDLED) AND AT DISHROOM. INSTRUCTED TO INSTALL SAID SINK ON THOSE AREA.PROVIDE SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION: 7-38-030(C)

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.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED COOKED RICE STORED INSIDE THE RICE COOKER, ON TOP THE RICE WAS STACKED OTHER FOOD CONTAINERS WITH FOOD IN IT TO KEEP WARM.ALSO FOOD WAS STACKED ON TOP PREP COOLER AT TRAY-LINE: TOFU INSIDE A PLASTIC BAG WAS STORED ON TOP SHRIMPS.EMPTY DIRTY CONTAINER ON TOP COOKED RANGOON PASTRY,CONTAINER WITH PORK MEAT AND RANGOON PASTRY ON TOP COOKED BEEF.FOOD NOT SEPARATED DURING PREPARATION. MANAGER REMOVED ITEMS STACKED ON TOP EACH OTHER. RICE AND OTHER PRODUCTS WAS DISCARDED. PRIORITY VIOLATION: 7-38-005

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF ICE MACHINE COMPARTMENTS NOT CLEAN,BEGINNING OF MINERAL (ICE BIN,BOTTOM PART). ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOOD AT IMPROPER TEMPERATURE: MARINATED CHICKEN STORED ON TOP A BUCKET ON FLOOR OF PREP AREA AT TEMP OF 51.6F,MARINATED CHICKEN ON TOP THE PREP TABLE 54.5F AND BY THE FOOD EQUIPMENT AT TEMP OF 54F; HALF CASE OF FRESH EGGS AT TEMP OF 50.9F STORED ON TOP SHELF AT REAR PREP AREA;COOKED CUT BEEF AT TEMP OF 49.7F STORED INSIDE PREP COOLER; MARINATE RAW SHRIMP STORED INSIDE THE PREP COOLER AT TEMP OF 50.7F; FOOD DISCARDED AND DENATURED. POUND 50,VALUE 145. PRIORITY VIOLATION:7-38-005

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 DATE MARKING AND DISPOSITION - Comments: OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS FOODS(COOKED BEEF,PORK AND READY TO EAT FOOD). PRIORITY FOUNDATION VIOLATION:7-38-005.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED LARGE CONTAINERS OF RICE, FLOUR, AND CORNSTARCH IN THE REAR PREP AREA NOT PROPERLY LABELED WITH THE COMMON NAME. INSTRUCTED TO COMPLY.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: UNCOVERED FOOD (COOKED SHRIMP, SOAKING NOODLE, ETC.) IS STORED ON SHELF INSIDE THE WALK-IN COOLER UNDER WASTE WATER PIPE. PIPE PARTIALLY WRAPPED THE REMAIN PIPE ARE RUSTY, WRAP NOT CLEANABLE). MUST ENCASE ENTIRE PIPE ABOVE SHELF, SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL. NO WRAP. PRIORITY FOUNDATION VIOLATION:7-38-005.

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: OBSERVED DIRTY WIPING CLOTH USED OVER AND OVER TO WIPE CUTTING BOARDS,KNIVES,PREP TABLE ,THAN LEFT ON PREP TABLES. INSTRUCTED TO PROVIDE A BUCKET WITH SANITIZE SOLUTION TO STORE WIPING CLOTHS WHEN NOT IN 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: INTERIOR AND EXTERIOR OF EQUIPMENT IN THE KITCHEN NEEDS DETAIL CLEANING.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: DEBRIS ON FLOOR UNDER EQUIPMENT,UNDER SHELVES AND INSIDE THE WALK-IN COOLER AND FREEZERS.MUST ELEVATE FOOD 6" FROM FLOOR INSIDE THE WALK-IN FREEZER.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: DEBRIS ON FLOOR UNDER EQUIPMENT,UNDER SHELVES AND INSIDE THE WALK-IN COOLER AND FREEZERS.MUST ELEVATE FOOD 6" FROM FLOOR INSIDE THE WALK-IN FREEZER.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.