HOUSE OF HUNAN Passes Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) Inspector 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12ALL 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: 3-304.14PREP 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: 3-304.12COOKS 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: 4-903.11(A;C)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: 4-101.19 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19MUST 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(B)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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 Inspector 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: : 5-501.112 Inspector 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: 6-305.11 Inspector 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-305.11 Inspector 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.