Jason Wok Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED 2 FOOD HANDLING EMPLOYEES TOUCH READY-TO-EAT FOODS WITH THEIR BARE HANDS. THE FIRST FOOD HANDLER WAS TAKING OUT STEAMED BROCCOLI AND PUTTING IT INTO A STYROFOAM TAKE-OUT CONTAINER WITH BARE HANDS. OBSERVED THE SECOND FOOD HANDLING EMPLOYEE REACH INTO THE DEEP FRYER BASKET AND GRAB AN EGGROLL WITH THEIR BARE HANDS. THE CONTAINER OF FOOD AND EGGROLLS WERE BOTH DISCARDED. MANAGEMENT INSTRUCTED THAT NO BARE HAND CONTACT IS ALLOWED WITH READY-TO-EAT FOODS. CRITICAL VIOLATION 7-38-010A.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED AN EMPLOYEE WASH A STAINLESS STEEL SERVING BOWL AND RINSE IT AND PUT IT ON THE SHELF TO DRY WITHOUT SANITIZING IT. MANAGEMENT INSTRUCTED TO SANITIZE ALL DISHES AND UTENSILS WITH 100PPM CHLORINE AND TO SET UP THE 3 COMPARTMENT SINK AT MY REQUEST. CRITICAL VIOLATION 7-38-030.

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 NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED THE EXPOSED HANDWASHING SINK IN THE REAR FOOD PREP AREA IMPROPERLY MAINTAINED. THE HANDWASHING SINK IS HEAVILY LEAKING WATER FROM THE BROKEN DRAIN LINE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE HANDWASHING SINKS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED SLIME BUILDUP AND DISCOLORATION ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE. SERIOUS VIOLATION 7-38-005A.

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: OBSERVED PLASTIC GROCERY BAGS USED TO STORE FROZEN FOODS IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

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: DETAIL CLEAN THE INTERIOR OF THE MICROWAVE, PREP TABLES, INTERIOR OF PREP COOLERS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN THE GREASE AND FOOD DEBRIS ON THE WALL BEHIND THE COOKING EQUIPMENT.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED THE ICE SCOOP STORED IN THE ICE MACHINE BIN. OBSERVED A FOOD HANDLING EMPLOYEE PREPARING FOOD WITHOUT A HAIR RESTRAINT.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED THE ICE SCOOP STORED IN THE ICE MACHINE BIN. OBSERVED A FOOD HANDLING EMPLOYEE PREPARING FOOD WITHOUT A HAIR RESTRAINT.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.