KING SWEETS Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED COOKED VEGETABLE FILLED PATTIES INSIDE OVEN HELD AT IMPROPER TEMPERATURES BETWEEN 116.9 F AND 133 F. INSTRUCTED MANAGER ALL HOT FOODS MUST BE HELD AT 140 F OR ABOVE AT ALL TIMES OR MUST USE AN APPROVED COOLING METHOD AND KEEP AT 40F OR LESS. OVEN NOT TURNED ON TO KEEP FOODS AT PROPER TEMPERATURE. APPROXIAMTE WEIGHT: 3LBS. VALUE: $20. ALL OUT OF TEMPERATURE FOODS VOLUNTARILLY DISCARDED AT THIS TIME. 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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO RUNNING HOT WATER ON PREMISES AT THIS TIME WHEN FOOD IS BEING PREPARED AND SERVED. FOUND WATER TEMPERATURE AT DISHWASH 3-COMPARTMENT SINK AT 60.2 F AT THIS TIME. MANAGER STATES, 'HOT WATER TANK TURNED OFF THE NIGHT BEFORE 10/21/13.' INSTRUCTED MANAGER MUST TO PROVIDE RUNNING HOT WATER AT ALL SINKS. HOT WATER TEMPERATURE MUST REACH A MINIMAL OF 110 F AT 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED OVER 30 MICE DROPPINGS ON FLOOR AND ON TOP OF ELECTRICAL BOXES AT REAR DRY STORAGE AREA. MUST REMOVE ALL DROPPINGS AND SANITIZE ALL EFFECTED AREAS. 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.

TOXIC ITEMS PROPERLY STORED, LABELED AND USED - Comments: TOXIC ITEMS INPROPERLY STORED. SIGHTED BOTTLE OF GLASS PLUS GLASS CLEANER NEXT TO AND ABOVE MULTI-USE POTS/PANS AND BOWLS. 2 BOTTLES OF BLEACH, OVEN CLEANER AND AJAX CLEANSER ON SHELVES WITH FOOD CONTAINERS. SERIOUS VIOLATION 7-38-005A. INSTRUCTED TO STORE TOXIC ITEMS/CHEMICALS AWAY FROM FOOD AND FOOD CONTACT SURFACES.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: CONTAINERS OF PREPARED FOODS IN COOLERS/FREEZERS NOT LABELED WITH DATE OF PREPARATION. BULK INGREDIENT CONTAINERS NOT LABELED WITH CONTENTS NAME. MUST PROPERLY LABEL ITEMS.

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: WALL MOUNTED HAND SOAP DISPENSER AT 1 COMPARTMENT PREP SINK. INSTRUCTED TO REMOVE HAND SOAP DISPENSER. WASH HANDS ONLY AT DESIGNATED HAND SINKS.

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: OBSERVED ACCUMULATED FOOD DEBRIS ON COOLERS DOOR RAILS AND FOOD/DUST BUILD UP ON SHELVES BEHIND FRONT COUNTER AND DUST BUILD UP COOLERS CONDENSERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT THROUGHOUT. FOOD DEBRIS ON RACKS, SHELVES AND INSIDE DRAWERS. MUST CLEAN SAME.

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: WOMENS WASHROOM FLOOR LITTERED WITH TOILET PAPER ALSO OBSERVED MISSING FLOOR BASE TILES UNDER 3-COMPARTMENT SINK AND BEHIND HOT WATER TANK. MUST CLEAN FLOOR AND REPAIR DAMAGED/MISSING FLOOR BASE TILES AT SAME. LITTER AND FOOD DEBRIS ON FLOORS IN FOOD PREPARATION AND STORAGE AREAS. MUST CLEAN AND MAINTAIN FLOORS. FLOOR IN WALK-IN COOLER IS RUSTY AND BENT. MUST REPAIR AND MAINTAIN FLOOR TO BE SMOOTH AND 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: OBSERVED FOOD STAINS WALLS THROUGHOUT PREP/DISHWASH AND BEHIND FRONT COUNTER ALSO OBSERVED CRACKS/CREVICES BETWEEN WALL PANELS AT CORNER ADJACENT TO WALK IN COOLER. MUST CLEAN ALL UNCLEAN WALLS AND SEAL CRACKS/CREVICES IN WALLS. WALLS IN STORAGE AREAS ARE STAINED AND DIRTY. MUST CLEAN WALLS.

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: OBSERVED ONE MISSING CEILING LIGHT COVER ABOVE PREP AREA (OUTSIDE OF WALK IN COOLER). MUST PROVIDE LIGHT COVER. LIGHTS INSIDE WALK IN COOLER ARE NOT SHIELDED. MUST INSTALL LIGHTSHIELDS.

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: OBSERVED ONE MISSING CEILING LIGHT COVER ABOVE PREP AREA (OUTSIDE OF WALK IN COOLER). MUST PROVIDE LIGHT COVER. LIGHTS INSIDE WALK IN COOLER ARE NOT SHIELDED. MUST INSTALL LIGHTSHIELDS.

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.