HUNAN EGG ROLL KING Passes Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED FOOD DEBRIS ON CUTTING BOARD IN PREP AREA. INSTRUCTED TO KEEP FOOD CONTACT SURFACES CLEAN AND SANITIZED AT ALL TIMES.

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: OBSERVED FOOD STORAGE CONTAINERS INSIDE OF COLD HOLDING UNITS NOT LABELED WITH FOOD ITEMS COMMON NAMES AND EXPIRATION DATES. INSTRUCTED TO LABEL ALL SAID FOODS WITH COMMON NAMES AND EXPIRATION DATES.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED COOKING EQUIPMENT (SHEET TRAY) IMPROPERLY STORED. INSTRUCTED TO CLEAN AND SANITIZE SAID ITEM AND TO PROPERLY STORE ALL COOKING EQUIPMENT TO AVOID CONTAMINATING THEM.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED WORN CUTTING BOARD IN THE FRONT AREA WHERE THE HOT HOLDING UNITS ARE LOCATED. INSTRUCTED TO REPLACE AND REPAIR.

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: OBSERVED SURFACES OF THE COOKING EQUIPMENT WITH FOOD DEBRIS UNDER THE VENTILATION HOOD. INSTRUCTED TO CLEAN AND SANITIZE SAID EQUIPMENT AND MAINTAIN.

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: OBSERVED SURFACES OF THE COOKING EQUIPMENT WITH FOOD DEBRIS UNDER THE VENTILATION HOOD. INSTRUCTED TO CLEAN AND SANITIZE SAID EQUIPMENT AND MAINTAIN.

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.