IMPERIAL RESTAURANT Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK BEHIND THE BAR AREA. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED BLACK MOLD-LIKE SUBSTANCE ON THE SURFACE ABOVE THE ICE IN THE INSIDE OF THE ICE MACHINE. ALSO NOTED SAID SUBSTANCE ON ICE PANEL. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. ICE MACHINE IS USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND DISHWASHING MACHINES ON SITE AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION. THE DISHWASHING MACHINES NOT PROPERLY WORKING WERE LOCATED BEHIND THE FRONT BAR AND IN THE REAR DISHWASHING AREA. BOTH DISHWASHING MACHINES WERE TAGGED AND SHALL NOT BE USED UNTIL REPAIRED, PROPERLY SANITZING, AND REINSPECTED BY CDPH. FACILITY HAD MAINTENANCE ARRIVED ON SITE AND REPAIRED BOTH DISHWASHER. PRIORITY 7-38-025, CITATION ISSUED

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.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS THROUGHOUT REAR FOOD PREP AREA. UPON ENTRY INTO REAR PREP AREA, 6 WHOLE DUCKS WERE FOUND HANGING IN ROOM TEMPERATURE ABOVE THE TWO COMPARTMENT SINK IN THE REAR DISHWASHING AREA.THE DUCKS WERE LATER MOVED INTO A NEARBY COLD HOLDING UNIT AND FOUND AT IMPROPER TEMPERATURES RANGING 75.8F-77.5F. FOUND A SMALL BOWL OF BEEF AT IMPROPER TEMPERATURE OF 48.7F IN A PREP COOLER ACROSS FROM THE WOK PREP STATION. FOUND TWO BIG STRAINER BOWLS OF GROUNDED PORK, STACKED ON TOP OF EACH OTHER WITH RUNNING WATER; IN THE TWO COMPARTMENT SINK NEAR THE WOK STATION AT IMPROPER TEMPERATURES OF 71.8F-72.4F. INSTRUCTED TO KEEP COLD HOLDING FOODS AT 41F OR BELOW AND ALL TIMES. APPROXIMATELY 210LBS AT $925 WORTH OF FOOD DISCARDED AT THE TIME OF THE INSPECTION. PRIORITY 7-38-005, CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

APPROVED THAWING METHODS USED - Comments: OBSERVED IMPROPER THAWING METHOD OF PREPACKAGES BEEF. FOUND A BIN FILLED WITH BEEF THAWING ON THE FLOOR UNDER THE COMPARTMENT SINK NEAR THE REAR WOK STATION. INSTRUCTED TO USE PROPER THAWING METHODS AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO PROBE STEM THERMOMETER FOR TAKING FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED 4-5 BINS OF FOOD ITEMS STORED ON THE FLOOR UNDER THE SHELVES IN THE WALK-IN COOLER CLOSEST THE DISHWASHING AREA. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS ON THE FLOOR AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: UPON ARRIVAL, FOOD HANDLERS WITH NO HAIR RESTRAINTS WHILE IN THE FOOD PREP AREA. INSTRUCTED ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE SHELVES UNDER THE FOOD PREP TABLES IN THE REAR PREP AREA WITH CARDBOARD BOXES AND BUILD UP OF DEBRIS. ALSO, THE OUTERIOR AND INTERIOR SURFACES OF THE COLD HOLDING UNITS IN NEED OF CLEANING. INSTRUCTED TO CLEAN 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED A LEAK AT THE PIPE OF THE HANDWASHING SINK NEAR THE HALLWAY OF THE REAR FOOD PREP AREA. WATER POOLING INTO A BOWL UNDER SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED THE DOOR IN THE EMPLOYEE TOILET ROOM NOT SELF CLOSING IN THE REAR FOOD PREP AREA. INSTRUCTED TO MAKE DOOR SELF CLOSING AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS AND WALLS THROUGHOUT THE REAR FOOD PREP AREA IN NEED OF CLEANING. ESPECIALLY UNDER THE DISHWASHING EQUIPMENT, COLD HOLDING UNITS, AND COOKING EQUIPMENT. INSTRUCTED TO DEEP CLEAN MENTIONED FLOORS AND WALLS 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 THE FLOORS AND WALLS THROUGHOUT THE REAR FOOD PREP AREA IN NEED OF CLEANING. ESPECIALLY UNDER THE DISHWASHING EQUIPMENT, COLD HOLDING UNITS, AND COOKING EQUIPMENT. INSTRUCTED TO DEEP CLEAN MENTIONED FLOORS AND WALLS 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.