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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SIGN IS NEEDED AT THE HAND WASHING SINK. 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.

PERSONAL CLEANLINESS - Comments: EMPLOYEES/FOOD HANDLERS NOT WEARING A HAIR RESTRAINT WHEN IN THE FOOD PREP AREA. INSTRUCTED THAT ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING FOODS.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: KNIVES STORED ON THE SIDE OF THE 3-COMPARTMENT SINK. INSTRUCTED TO PROPERLY STORE KNIVES IN A KNIFE RACK, IN A DRAWER OR CLEAN BIN. MAINTAIN SAME.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: THE CUTTING BOARD HAS DARK STAINS AND DEEP GROOVES. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS TO OBTAIN AND MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

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: THE EXTERIOR OF THE COOLERS/COOKING EQUIPMENT SIDES AND LOWER SURFACES OF THE STORAGE RACKS, SHELVES AND PREP TABLES WITH FOOD, DIRT AND DEBRIS BUILD UP. INSTRUCTED TO DETAIL 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WALLS AROUND THE SINKS AND STORAGE RACKS WITH FOOD, STAINS, DIRT AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. FLOORS IN THE CORNERS, UNDER/AROUND THE SINKS, STORAGE RACKS, COOLING/COOKING EQUIPMENT WITH A THICK BUILD UP OF FOOD, OLD DROPPINGS, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT.

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: WALLS AROUND THE SINKS AND STORAGE RACKS WITH FOOD, STAINS, DIRT AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. FLOORS IN THE CORNERS, UNDER/AROUND THE SINKS, STORAGE RACKS, COOLING/COOKING EQUIPMENT WITH A THICK BUILD UP OF FOOD, OLD DROPPINGS, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT.

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.