IMPERIAL RESTAURANT Fails Health Inspection - Chicago Restaurant

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: INSTRUCTED TO LABEL ALL BULK STORAGE CONTAINERS WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: EVIDENCE OF RODENTS ON PREMISES. FOUND 50 OR MORE RAT DROPPINGS ON THE FLOOR IN THE STORAGE ROOM BY THE DISHWASHING AREA; INSTRUCTED TO CLEAN AREA AND HAVE PEST CONTROL SERVICE PRIOR TO REINSPECTION NEXT WEEK. PRIORITY FOUNDATION VIOLATION 7-38-020(A) ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS ON PREP TABLES THAT ARE NOT STORED IN A SANITIZING SOLUTION; INSTRUCTED TO STORE CLOTHS IN A SANITIZING SOLUTION AT ALL TIMES.

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: INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES, INTERIOR BOTTOM OF FRYERS, AREAS BETWEEN FRYERS, WOKS AND STOVE, EXTERIOR SURFACES OF REFRIGERATION UNITS AND INTERIORS OF REFRIGERATION AND FREEZER UNITS, EXTERIOR SURFACES OF STORAGE CONTAINERS, BOTTOMS AND TOPS OF PREP TABLES, ROLLING CARTS AND STORAGE RACKS.

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: OBSERVED WATER LEAKING FROM THE BOTTOM OF THE DISHMACHINE WHEN MACHINE IS IN USE: INSTRUCTED TO SEAL WHERE LEAKING UNDERNEATH MACHINE.

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: DISPOSAL AREA NOT MAINTAINED. FOUND THE ENCLOSED REFUSE AREA IN NEED OF CLEANING. TRASH ON GROUND, DUMPSTER LIDS OPEN AND GREASE RECEPTOR NOT CLEAN. MUST CLEAN AND MAINTAIN AREA TO PREVENT RODENT HARBORAGE. PRIORITY FOUNDATION VIOLATION 7-38-020(B) ISSUED.

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: INSTRUCTED TO CLEAN THE FLOORS AND WALLS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT, IN WALK-IN COOLER, UNDER DISHMACHINE, IN GARBAGE DISPOSAL AREA IN BASEMENT, UNDER ALL STORAGE SHELVES IN STORAGE ROOMS. INSTRUCTED TO CLEAN ALL CEILING VENTS IN KITCHEN TO REMOVE DUST AND BUILD UP, CLEAN INTERIORS OF ALL LIGHT SHIELDS TO REMOVE INSECTS AND OTHER DEBRIS. INSTRUCTED TO CLEAN CEILING VENTS IN ALL WASHROOMS.

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: INSTRUCTED TO CLEAN ALL VENTS ABOVE COOKING EQUIPMENT IN COOKING AREAS TO REMOVE DUST AND GREASE. INSTRUCTED TO CLEAN VENT ABOVE PREP TABLE IN COOKING AREA TO REMOVE DUST OBSERVED.

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 FOOD HANDLER CERTIFICATES ON PREMISES FOR FOOD HANDLERS AS REQUIRED; INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN FOOD HANDLER CERTIFICATES. MUST PRINT OUT AND KEEP IN A FILE.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: THE CITY OF CHICAGO FOOD SERVICE MANAGERS DO NOT HAVE THE REQUIRED FOOD ALLERGEN CERTIFICATES AS REQUIRED: INSTRUCTED TO OBTAIN.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: THE CITY OF CHICAGO FOOD SERVICE MANAGERS DO NOT HAVE THE REQUIRED FOOD ALLERGEN CERTIFICATES AS REQUIRED: INSTRUCTED TO OBTAIN.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.