HOUSE OF HUNAN Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE AT THE INITIAL INSPECTION WITHOUT A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

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 CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT THE INITIAL INSPECTION WHILE TCS FOODS WERE BEING PREPARED AND SERVED. MANAGER WAS TELEPHONED AT MY ARRIVAL AND ARRIVED ON SITE APPROXIMATELY 40 MINUTES LATER. REVIEWED, A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

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.

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: OBSERVED ACTIVE CONTAMINATION OF RAW EGG FROM A BOWL DIRECTLY ON TOP OF AND DRIPPING DOWN INTO COOKED BEEF AND COOKED SHRIMP STORED IN THE UPPER REFRIGERATION PORTION OF THE COOKS LINE PREP COOLER. REVIEWED SAFE FOOD HANDLING OF RAW AND READY TO EAT FOODS. FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: SOME AREAS INSIDE THE ICE MACHINE IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN.

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 HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER HOT HOLDING TEMPERATURES. COOKED RICE INSIDE A RICE HOT HOLDING UNIT AT 111.9F. COOKED TOFU IN LARGE DEEP PANS ON STORAGE SHELVING UNDER THE COOKS LINE PREP TABLE AT 72.1F TO 91.7F. NO TEMPERATURE COOLING LOGS ON SITE. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER DATE MARKING AND DISPOSITION - Comments: NOTED APPROXIMATELY 50 LBS COOKED CHICKEN AND EGG ROLLS THROUGHOUT THE WALK-IN COOLER WITHOUT DATE LABELS OF EXPIRATION DATE OR ANY DATES AT ALL. COOK STATES THE FOODS WERE PREPARED THE DAY BEFOR. INSTRUCTED ALL PREPARED FOODS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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: ALL BULK FOOD CONTAINERS, INCLUDING SPICE CONTAINERS ON THE COOKS LINE, MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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.

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

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: COOKS LINE KNIVES IMPROPERLY STORED BETWEEN THE PREP COOLERS. MUST PROPERLY STORE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE FACILITY, UNDER COOKS LINE, THROUGHOUT DINING ROOM STORAGE, MUST BE ELEVATED FROM THE FLOORS TO ENABLE CLEANING AND MONITORING.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY INCLUDING THE WALK-IN COOLER AND FREEZER. SHELVING MUST ENABLE CLEANING AND MONITORING OF FLOORS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS OR CARDBOARD BOXES AS FOOD CONTAINERS THROUGHOUT ALL COOLERS AND FREEZERS. PLASTIC FOOD CONTAINERS MUST BE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXTERIOR OF THE THREE COMPARTMENT SINK GREASE TRAP WITH EXCESSIVE GREASE.----REAR DRY FOOD STORAGE METAL RACK SHELVING DIRTY.----CONDENSER FAN IN THE WALKIN COOLER WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN ALL.

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: COOKS LINE FOOD CART WITH GREASE AND FOOD DEBRIS.----EXTERIOR OF THE ICE MACHINE DIRTY.----GAS STOVE TOP WITH FOOD DEBRIS AND GREASE.----INTERIOR AND EXTERIOR OF THE REAR PREP COOLER WITH EXCESSIVE FOOD DEBRIS.----TABLETOP CAN OPENER AT THE REAR PREP COOLER WITH ENCRUSTED FOOD DEBRIS.----REAR DRY FOOD STORAGE BULK FOOD CONTAINERS WITH DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING INSIDE THE COOKS LINE COOLERS OR LINER FOR COOKING EQUIPMENT.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAK DRIPPING DOWN FROM AN UNKNOWN PIPING SOURCE ONTO STORED WRAPPED NAPKINS AND THE REAR PREP REACH IN FREEZER. MUST REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: MUST NOT STORE USED CARDBOARD AND BUCKET OF GREASE OUTSIDE THE REAR EXIT DOOR IN THE PARKING GARAGE.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST INSTALL A SMOOTH CLEANABLE CEILING ABOVE THE REAR FOOD PREP COOLER/TABLE, ICE MACHINE AND AT THE ENTRANCE TO THE ADJACENT WALK-IN COOLER.-----ALL FLOORS THROUGHOUT THE FACILITY NOTED WITH DIRT, FOOD DEBRIS AND GREASE INCLUDING THE WALK-IN COOLER AND FREEZER.-----NOTED FOOD SPLATTER ON THE WALL OF THE COOKS LINE. MUST CLEAN AND MAINTAIN ALL.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED EMPLOYEES PERSONAL BELONGINGS IE: BACKPACK, BEING STORED IN THE FOOD PREP/DISH AREA. MUST PROVIDE EMPLOYEE STORAGE FOR PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT ITEMS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL THE FOOD HANDLERS ON SITE DURING THE INSPECTION. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL THE FOOD HANDLERS ON SITE DURING THE INSPECTION. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.