LEE WING WAH Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED SEVENTY MOUSE DROPPINGS ON THE FLOOR AND SHELVES IN THE REAR OF THE KITCHEN WHERE THE DRY GOODS ARE STORED AND ON THE SECOND FLOOR ON THE SHELVES BEHIND THE COUNTER. INSTRUCTED TO CLEAN AND REMOVE DROPPINGS AND TO CONSULT PEST CONTROL COMPANY ABOUT FINDINGS. SERIOUS VIOLATION 7-38-020 ISSUED.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE CUTTING BOARD ON THE PREP TABLE IN THE KITCHEN IS IN POOR REPAIR; DEEP GROOVES OBSERVED IN BOARD; INSTRUCTED TO REPLACE. TWO BULK STORAGE CONTAINERS HAVE MISSING LIDS; MUST REPLACE LIDS FOR CONTAINERS IN THE DRY GOOD STORAGE AREA IN THE REAR OF THE KITCHEN.

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: INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL BULK STORAGE CONTAINERS, INTERIORS OF REFRIGERATION UNITS, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT TO REMOVE GREASE, FOOD PARTICLES AND OTHER BUILD UP.

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: MUST CLEAN FLOORS THROUGHOUT KITCHEN UNDER AROUND AND BEHIND VARIOUS EQUIPMENT.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS THROUGHOUT KITCHEN UNDER AROUND AND BEHIND VARIOUS EQUIPMENT.

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.