HUNAN EGG ROLL KING Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.COOKED EGGROLLS AT TEMP OF 62.5F AND 65.6F,STORED ON TOP OF PREP TABLE.NO TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED. POUNDS(33 EACH), VALUE 33 DOLLARS.CRITICAL VIOLATION:7-38-005(A) HOOOO58578-17

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation..FOOD NOT PROTECTED DURING STORAGE AND SERVING.FOUND FOOD STACKED ON TOP EACH OTHER IN COOLERS ,FREEZERS AND STEAM TABLE.NO COVERS WAS PROVIDED BETWEEN FOOD.ALSO FOUND COOKED FOOD (EGG ROLLS),STORED ON TOP DIRTY BROWN PAPERS IN CONTAINER, IN COOLERS AND FREEZERS. INSTRUCTED TO PROVIDE CHEESE CLOTH OR WAX PAPER FOR THE EGG ROLLS,ALSO FOOD MUST BE PROTECTED AT ALL TIMES(COVER FOOD). SERIOUS VIOLATION:7-38-005(A) HOOOO58578-17.

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REAR SCREEN DOOR NOT COMPLETELY ENCLOSED TO FRAME DOOR,INSTRUCTED TO FIX IT, MUST BE TIGHT FITTED TO FRAME DOOR.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEANING OF INTERIOR OF STOVES,AND DEEP FRYER(GREASE AND BURNED FOOD),STOPPERS FOR THREE COMPARTMENT SINKS NEED TO BE CLEANED, EXCESS OF BLACK SLIME ON IT.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.DETAIL CLEAN FLOOR BEHIND COOKING EQUIPMENT, SPECIALLY CORNERS,HAS A BUILD UP OF GREASE AND FOOD DEBRIS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.DETAIL CLEAN FLOOR BEHIND COOKING EQUIPMENT, SPECIALLY CORNERS,HAS A BUILD UP OF GREASE AND FOOD DEBRIS.

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.