KING SWEETS Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE INSIDE THE COLD HOLDING UNIT-BEEF SANDWICH AT 50.9F, INSIDE THE REACH IN COOLER-EGGS AT 57.2F, AND AT THE PREP AREA-BEEF KABOB AT 52.8F. MANAGER DISCARDED THE SAID PRODUCTS. TOTAL AMOUNT $71.00 AND TOTAL 10LBS. INSTRUCTED MANAGER THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST A MAINTAIN A TEMP OF 40F OR BELOW DURING STORAGE AND DISPLAY.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL THE BOTTOM SHELVE OF THE PREP TABLE, THE INTERIOR OF THE REACH IN COOLER, ALL THE EXTERIOR OF ALL THE WOKS , EXTERIOR O THE COOKING STOVE.

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: FLOOR INSIDE THE WALK IN COOLER NOT IN GOOD REPAIR. MUST REPAIR MAKE IT SMOOTH EASILY CLEANABLE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN THE PREP AREA AND BY THE 3 COMPT SINK NEEDS DETAIL CLEANING.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN THE PREP AREA AND BY THE 3 COMPT SINK NEEDS DETAIL CLEANING.

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.