JUE WEI YA BA WANG INC. Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND LARGE POT OF SOUP ON STOVE TOP AT IMPROPER TEMPERATURE 79.4 DEGREES. SOUP POT WAS SITTING ON STOVE TOP WITH NO FLAME UNDER POT. MANAGER STATED HE WAS GOING TO WARM SOUP. SOUP WAS DISCARDED AT THIS TIME. INSTRUCTED MANAGER TO BREAK DOWN INTO SMALLER POTS COOL AND REFRIGERATE. TOTAL VALUE $50.00 10 GALLONS CRITICAL VIOLATION 7-38-005(A)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND EVIDENCE OF RODENT ACTIVITY AND A LIVE ROACH AT PREMISES PREP AND STORAGE AREAS. OBSERVEED 20 RAT DROPPINGS IN STORAGE AREA AND 1 LIVE ROACH IN PREP AREA UNDER 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL FOOD STORED IN REACH IN COOLERS AND ON SHELVES AT ROOM TEMPERATURE. MUST BE LABELED AND DATED. CORRECT AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEW CUTTING BOARDS NEEDED. CUTTING BOARDS ARE WORN, DISCOLORED WITH DEEP CUTS. MUST CORRECT AND MAINTAIN.

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 COOKING EQUIPMENT MUST BE DETAILED CLEANED TO REMOVE BAKED ON BUILT UP FOOD DEBRIS. ALL EQUIPMENT IN NEED OF DETAIL CLEANING. CORRECT AND MAINTAIN.

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: FLOORS THROUGHOUT IN NEED OF DETIAL CLEANING TO REMOVE LARGE AMOUNTS OF FOOD BUILD UNDER AND AROUND ALL EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 3 COMPARTMENT SINK ON SITE IS NOT LARGE ENOUGH TO SUBMERGE THE LARGEST PIECE OF EQUIPMENT. MUST INSTALL LARGE 3 COMPARTMENT SINK OR REMOVE LARGE UTENSILS IE... LARGE SOUP POTS. CORRECT AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL UNNECESSARY CLUTTER MUST BE REMOVED AND OR ORGANIZED. CORRECT AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL UNNECESSARY CLUTTER MUST BE REMOVED AND OR ORGANIZED. CORRECT AND MAINTAIN.

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.