KING SWEETS Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: OBSERVED OVER 50 LIVE COCKROACHES IN INSIDE GARBAGE AREAS, BEHIND COOLERS, ON THE UNDERNEATH OF PREP TABLES. OBSERVED OVER 50 FRUIT FLIES PRESENT IN DISHWASHING AREA AND DRY STORAGE AREA.. CRITICAL VIOLATION 7-38-020

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: VIOLATION CORRECTED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

This violation was corrected during the inspection.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED BACK UP AT 3 COMPARTMENT SINK WHEN MIDDLE COMPARTMENT IS DRAINED WATER BACKS UP INTO FAR RIGHT AND FAR LEFT COMPARTMENTS. COMPARTMENT WITH FOOD PARTICLES AND BLACK DROPLETS OF OIL WITH FOUL SMELL OF SEWAGE.SERIOUS VIOLATION 7-38-005 (A)

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: : ALL PREPARRED FOOD OUT OF ORIGINAL CONTAINERS MUST HAVE A LABEL AND DATE ON ITEM.

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: OBSERVED REACH IN CHEST FREEZER WITH EXCESS ICE ACCUMULATION. MUST DEFROST AND MAINTAIN. OBSERVED NO FAN GUARDS IN WLAK IN COOLER. INSTALL FAN GUARD COVERS AND MAINTAIN. OBSERVED TIN FOIL COVERING COOKING EQUIPEMNT. CLL TIN FOIL MUST BE REMOVED.

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 ALL SHELVING UNDER DISPLAY CASES IN FRONT SERVICE AREA UNCLEAN WITH GREASE, DIRT AND FOOD DEBRIS. MUST CLEAN ALL SHELVES. OBSERVED WOODEN SHELVING IN FRONT SERVICE AREA UNCLEAN WITH OVER 100 MICE DROPPINGS . MUST CLEAN AND SANITIZE WITH 50-100 PPM OF CHLORINE SOLUTION. OBSERVED ALL COOKING EQUIPEMNT INTERIOR AND EXTERIOR OF STOVES OVENS AND BURNERS UNCLEAN WITH EXCESSIVE GREASE ACCUMULATION. MUST REMOVE ALL GREASE, CLEAN IN DETAIL AND MAINTAIN. OBSERVED ALL FOOD CONTACT SHELVING IN WALK IN COOLER UNCLEAN WITH FOOD DEBRIS, OBSERVED ALL DRY STORAGE SLEVING UNCLEAN WITH DUST AND DIRT. OBSERVED INTERIOR OF REACH IN REFRIGERATORS UNCLEAN WITH FOOD CRUMBS AND FOOD SPILLS, OBSERVED INTERIOR OF REACH IN FREEZER UNCLEAN WITH FOOD CRUMBS. MUST CLEAN IN DETAIL ALL INTERIOR AND EXTERIOR OF ALL REFRIGERATOR AND FREEZERS. OBSERVED ALL FOOD STORAGE CONTAINERS UNCLEAN. MUST CLEAN IN DETAIL ALL FOOD STROAGE CONTAINERS AND ROLLING CARTS THEY ARES STORED ON.

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 NEED TO BE CLEANED AND SANITIZED. OBSERVED FLOORS UNDER 3 COMPARTMENT SINK UNCLEAN. OBSERVED FLOORS IN FRONT OF 3 COMPARTMENT SINK IN NEED OF GROUT. REGROUOT FLOORS SO THEY ARE LEVEL AND NO WATER CAN BE TRAPPED INBETWEEN FLOOR TILES. OBSERVED FLOORS UNDER ALL STORAGE CASES FOR SWEETS UNCLEAN WITH FOOD CRUMBS AND DROPPINGS. OBSEVED FLOORS UNDER COOKING EQUIPMENT UNCLEAN WITH HEAVY GREASE ACCUMULATION. OBSERVED FLOOR OF WALK IN COOLER UNCLEAN AND NOT SMOOTH AND EASILY CLEANABLE. MUST CLEAN WALK IN COOLER FLOOR AND RESTORE SURFACE TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN. OBSERVED ALL FLOORS UNCLEAN BEHIND GARBAGE AREA AND WATER COOLERS WITH DEAD COCKROACHED DIRT AND DEBRIS. CLEAN IN DETAIL AND MAINTAIN. CLEAN ALL BASEBOARDS AND MAKE SURE ALL BASEBOARDS ARE INTACT.

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 WALLS OF KITHCEN UNCLEAN THROUGHOUT INCLUDING BEHIND KNIFE RACK, PREP TABLES, COOKING EQUIPMENT, 3 COMPARTMENT SINK AND EXPOSE HAND SINKS. ALL WALLS BEHING REFRIGERATORS UNCLEAN. ALL WALLS NEED TO BE CLEANED IN DETAIL. REMOVE ALL FOOD PARTICLES, DIRT AND GREASE. MAINTAIN. OBSERVED CEILING TILES MISSING ABOVE WALK IN COOLER. REPLACE AND MAINTAIN. OBSERVED ALL VENTS ABOVE COOKING AREA MUST BE CLEANED IN DETAIL. CLEAN ALL ATTACHED HOODS AND REMOVE EXCESS GREASE ACCUMUALTION. OBSERVED WALLS OF WALK IN COOLER UNCLEAN. CLEAN AND MAINTAIN

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 LIGHTS WITHIN KITCHEN AREA NOT SHEILDED. MUST SHEILD ALL LIGHT IN FOOD PREPARATION AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED PANS TOO LARGE TO FIT IN 3 COMPARTMENT SINK. MUST REMOVE ALL POTS AND PANS THAT ARE TOO LARGE TO FULLY SUBMERGE IN 3 COMPARTMENT SINK OR INSTALL 3 COMPARTMENT SINK LARGE ENOUGH TO SUBMERGE LARGEST POTS AND PANS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED ALL REFRIGERATION UNITS NEED THERMOMETERS INSIDE. PROVIDE AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: : OBSERVED ALL MOPS NEED TO BE HUNG TO DRY.

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: : OBSERVED ALL MOPS NEED TO BE HUNG TO DRY.

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.