HUIPING JU / DONG BEI REN JIA Gets Conditional Pass on Health Inspection - Chicago Shared kitchen user (long term)

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE FOOD ITEMS WERE BEING PREPARED. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES 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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD HANDLERS NOT WASHING THEIR HANDS AFTER CONTAMINATING THEM. TWO FOOD HANDLERS AT THE FRONT PREP AREA TOUCHING THEIR NOSE AND HAIR THEN PROCEED TO PREPARE FOOD ITEMS ON THE GRILL, STOVE STOP, AND PUT ALUMINUM FOIL INSIDE TOGO CONTAINERS FOR READY TO EAT FOODS. INSTRUCTED TO ALWAYS WASH HANDS AFTER ENGAGING IN ACTIVITIES THAT CONTAMINATE THE HANDS. TOGO CONTAINERS THAT WERE CONTAMINATED WERE DISCARDED AND INSTRUCTED MANAGER TO WASH, RINSE, AND SANITIZE COOKING UTENSILS THAT WERE AFFECTED. PRIORITY VIOLATION 7-38-010, CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK AT THE FRONT PREP AREA NEAR THE STOVE. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED THREE FOOD HANDLERS WITHOUT HAIR RESTRAINTS WHILE IN THE FRONT FOOD PREP AREA. INSTRUCTED ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE IN FOOD PREP AREAS AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED A WIPING CLOTH STORED ON THE SPLASH GUARD OF THE HANDWASHING SINK IN THE REAR DISHWASHING/FOOD PREP AREA. INSTRUCTED TO REMOVE WIPING CLOTH AND PROPERLY STORE INSIDE SANITATION BUCKET AND MAINTAIN.

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: OBSERVED THE INSIDE OF THE MICROWAVE AT THE FOOD PREP AREA WITH FOOD SPLATTERS, THE INSIDE OF THE COLD HOLDING UNITS IN THE FRONT AND REAR FOOD PREP AREAS IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CARDBOARD BOXES ON THE INSIDE OF THE COLD HOLDING UNITS IN THE FRONT AND ON THE FLOORS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REMOVE UNNECCESSARY ITEMS AND MAINTAIN.

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: OBSERVED CARDBOARD BOXES ON THE INSIDE OF THE COLD HOLDING UNITS IN THE FRONT AND ON THE FLOORS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REMOVE UNNECCESSARY ITEMS AND MAINTAIN.

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.