KING SWEETS Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE AT INITIAL TIME OF INSPECTION DID NOT HAVE A CITY OF CHICAGO CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE (CFPM). INSTRUCTED THAT AN INDIVIDUAL WITH A VALID CHICAGO CFPM MUST BE PRESENT AT ALL HOURS OF OPERATION. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD PROTECTION MANAGER (CFPM) PRESENT AT TIME OF INSPECTION. PREMISES SERVES TCS FOODS SUCH AS YOGURT, COOKED VEGETABLE SAMOSAS, AND RICE. INSTRUCTED MANAGER THAT A VALID CITY OF CHICAGO CERTIFICATE AND AN INDIVIDUAL WITH A VALID CITY OF CHICAGO CFPM MUST BE ON SITE AT ALL HOURS OF OPERATION. PRIORITY FOUNDATION VIOLATION, 7-38-012. CITATION ISSUED. CERTIFIED FOOD MANAGER WITH VALID CITY OF CHICAGO CERTIFICATE CAME ON SITE AT 10:55 AM. - COS.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINK AT FRONT CASHIER AND SERVICE AREA WHERE UNPACKAGED BAKERY ITEMS ARE DISPENSED TO NOT BE ACCESSIBLE AND BLOCKED BY MENU BOARD. SINK WAS ALSO OBSERVED TO BE CLOGGED AND NOT DRAINING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN HANDWASHING SINK TO BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION, 7-38-030(c). CITATION ISSUED.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED NO SANITIZING SOLUTION AVAILABLE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE A CHEMICAL SANITIZER TO BE AVAILABLE FOR USE DURING ALL HOURS OF OPERATION. EMPLOYEE PURCHASED AND PROVIDED CHEMICAL SANITIZER AT TIME OF INSPECTION. PRIORITY VIOLATION, 7-38-005. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED SAMOSAS (COOKED POTATO AND VEGETABLE FILLING) TO BE STORED IN THE OVEN AT 92.1F WITH NO ACTIVE SOURCE OF TEMPERATURE REGULATION. INSTRUCTED MANAGER TO RAPIDLY REHEAT SAMOSAS TO 165F, AND HOT HOLD TCS FOOD ITEMS AT OR ABOVE 135F. PRIORITY VIOLATION, 7-38-005. CITATION ISSUED. - COS

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED LARGE DRY STORAGE BINS AND SMALL SPICE CONTAINERS THROUGHOUT FACILITY TO NOT BE LABELED WITH COMMON NAME OF CONTENTS. INSTRUCTED MANAGER TO IDENTIFY ALL FOOD STORAGE BINS WITH THE CONTENTS (ie. FLOUR, SUGAR, PEPPER, ETC).

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 50 MOUSE DROPPINGS ON THE SHELF IN THE BOTTOM OF THE FRYER, BEHIND THE 2 DOOR STANDING COOLER AND THE FILING/STORAGE CABINET IN THE REAR PREPARATION AREA, AND BEHIND AND BELOW THE CABINETS AT THE FRONT CASHIER AND SERVICE AREA, AS WELL AS TWO LIVE ROACHES BEHIND THE STANDING TWO DOOR COOLER IN THE REAR PREPARATION AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN THE AREAS TO BE FREE AND CLEAR OF DROPPINGS AND PESTS. PRIORITY FOUNDATION VIOLATION, 7-38-020(a). CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD STORAGE BINS AND MILK TO BE STORED ON THE FLOOR IN THE WALK IN COOLER. INSTRUCTED MANAGER TO STORE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED HANDLES OF STORAGE SCOOPS IN DRY STORAGE CONTAINERS OF FLOUR TO BE IN CONTACT WITH CONTENTS OF STORAGE BINS. INSTRUCTED MANAGER TO STORE ALL SCOOPS WITH HANDLES NOT IN CONTACT WITH FOOD ITEMS.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED LARGE POTS STORED ON THE FLOOR AND NOT INVERTED NEAR THE 3 COMPARTMENT SINK IN THE REAR DISHWASHING AREA. INSTRUCTED MANAGER TO STORE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR AND INVERTED TO PROTECT AGAINST CONTAMINATION.

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: OBSERVED NO DRAIN STOPPERS PRESENT IN THE THREE COMPARTMENT SINK IN THE DISHWASHING AREA. INSTRUCTED MANAGER TO PROVIDE THREE (3) DRAIN STOPPERS, ONE FOR EACH COMPARTMENT.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO TEST KIT FOR SANITIZING SOLUTION AVAILABLE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR ANY SANITIZING SOLUTION USED ON SITE. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INTERIOR AND SIDES OF TWO MICROWAVES ON THE PREPARATION LINE IN THE MAIN FOOD PREPARATION AREA, THE GRILL, OVEN, FRYER, AND COOLER EQUIPMENT, THE STORAGE SHELVES UNDER PREP TABLE IN THE REAR PREPARATION AREA TO HAVE FOOD DEBRIS, RESIDUE, AND GREASE BUILD UP, AND THE STORAGE SHELVES IN THE WALK IN COOLER TO HAVE DUST AND FOOD RESIDUE BUILD UP. INSTRUCTED MANAGER TO CLEAN, SANITIZE, AND MAINTAIN THE AREAS FREE AND CLEAR OF FOOD DEBRIS, RESIDUE, DUST, AND GREASE BUILD UP.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO BACKFLOW PREVENTION DEVICE LOCATED AT THE ICE MACHINE IN THE REAR PREAPARTION AREA. INSTRUCTED MANAGER TO PROVIDE BACKFLOW PREVENTION DEVICE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MISSING CEILING TILES IN THE FRONT CASHIER SERVICE AREA. INSTRUCTED MANAGER TO REPAIR OR REPLACE ALL MISSING CEILING TILES IN FRONT CASHIER AND SERVICE AREA.

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: OBSERVED HEAVY GREASE AND FOOD RESIDUE BUILD UP ON THE WALLS, FLOORS, AND SHELVES IN THE REAR FOOD PREPARATION AND GRILLING AREA BEHIND THE OVEN AND GRILL EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREAS TO BE FREE AND CLEAR OF HEAVY GREASE BUILD UP ON FLOORS AND BEHIND GRILL AND OVEN EQUIPMENT.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED MISSING LIGHT BUILB AT THE GRILL STATION AT THE REAR PREPARATION AREA. INSTRUCTED MANAGER TO REPAIR OR REPLACE LIGHT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED MISSING LIGHT BUILB AT THE GRILL STATION AT THE REAR PREPARATION AREA. INSTRUCTED MANAGER TO REPAIR OR REPLACE LIGHT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.