KING SWEETS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DISPLAY REACH IN COOLER AT 50.1F. INSTRUCTED TO REPAIR TO MAINTAIN A TEMPERATURE OF 40F OR LESS. TAGGED THE COOLER.INSTRUCTED NOT TO REMOVE OR ALTER THE TAG. PLEASE FAX LETTER TO 312-746-4240 WHEN THE COOLER IS REACHING 40F OR LESS. CITATION ISSUED CRITICAL.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE DISPLAY REACH IN COOLER. CHICKEN SANDWICH AT TEMPERATURE RANGING FROM 49.2F-5O-5F, RAS MALAI(MILK WITH CHEESE BALLS) AT 49.8F. GROUND CHICKEN UNDER THE PREP TABLE AT 56.6F, 1/2 GAL OF FRESH MILK ON TOP OF THE PREP TABLE AT 68.4F.MANAGER DISCARDED THE SAID PRODUCT. WORTH $50.00 AND TOTAL 20 LBS. CITATION ISSUED CRITICAL.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROVIDE LABEL/NAME OF THE PRODUCT ON ALL FOOD CONTAINERS INSIDE THE REACH IN COOLER AND WALK IN COOLER THAT IS NOT THE ORIGINAL CONTAINER WITH READY TO EAT AND PREPARED FOODS. ALSO BULK CONTAINERS WITH SUGAR,FLOUR, SALT, ETC NEEDS A LABEL.

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: MISSING TWO WORKING DRAIN STOPPER FOR 3 COMPARTMENT SINK. MUST PROVIDE. MUST DEFROST THE CHEST FREEZER WITH ICE MILK.(WITH HEAVY ICE ACCUMULATED).

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: MUST CLEAN IN DETAIL ALL THE SPICES CONTAINERS AND ALL THE BULK CONTAINERS LID AND EXTERIOR PART.

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: STAINED CEILING TILES INSIDE BOTH WASHROOM. MUST REPLACE. MUST CLEAN IN DETAIL THE LIGHT SHIELD BY THE HOOD AND CLEAN THE HOOD WITH FOOD STAINED.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELD AND END CAPS ON ALL LIGHT BULBS ABOVE THE SERVING AREA PREP TABLE. NO LIGHT SHIELDS NOTED.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELD AND END CAPS ON ALL LIGHT BULBS ABOVE THE SERVING AREA PREP TABLE. NO LIGHT SHIELDS NOTED.

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.