LEE WING WAH Fails Health Inspection - Chicago Restaurant

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD. FOOD HANDLER AT REAR PREP AREA, TOUCHED EGG ROLLS AFTER COMING OUT OF THE DEEP FRYER AND THEN PUT THEM INTO A BOWL. INSTRUCTED TO ALWAYS HANDLE READY TO EAT FOOD WITH GLOVES OR APPROPRIATE COOKING UTENSILS. APPROXIMATELY 4LBS AT $8 DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-010, CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE IN THE EMPLOYEE TOILET ROOM IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: OBSERVED SHELLSTOCK STORED IN A CONTAINER WITH NO SHELLSTOCK TAG, LOCATED IN THE WALK-IN COOLER. INFORMED MANAGER THAT TAG MUST REMAIN ATTACHED TO CONTAINER UNTIL CONTAINER IS EMPTY. INSTRUCTED TO PROVIDE APPROVED SOURCES OF SHELLSTOCK AND MAINTAIN TAGS FOR 90 DAYS ON PREMISES. APPROXIMATELY 8LBS AT $85 DISCARDED AT THIS TIME. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EXCESSIVE BLACK SUBSTANCE BUILD UP ON THE INTERIOR PANEL ABOVE THE ICE IN THE INSIDE OF THE ICE MACHINE. ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 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 COLD HOLDING TEMPERATURES - Comments: OBSERVED THREE WHOLE, RAW CHICKENS HANG DRYING AT ROOM TEMPERATURE, IN THE REAR DISHWASHING/FOOD PREP AREA. THE TEMPERATURES OF THE TCS FOODS RANGED 49.0F-52.0F. INSTRUCTED ALL TCS FOODS MUST BE HELD AT A COLD HOLDING TEMPERATURE OF 41F OR BELOW. APPROXIMATELY 30LBS AT $120 DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005, CITATIONISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED DEAD ROACHES IN THE FOLLOWING PLACES: ON THE STAIRS NEAR THE DRY STORAGE AREA NEAR TO THE REAR EXIT DOOR, ON THE FLOOR WHERE THE ALCOHOLIC BEVERAGES ARE STORED AT THE FRONT, AND ON THE WALL NEAR THE HANDWASHING SINK NEXT TO THE ICE MACHINE. INSTRUCTED TO REMOVE DEAD ROACHES, CLEAN AND MAINTAIN ALL AFFECTED AREAS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE FOLLOWING WITH GRIME, ENCRUSTED GREASE, FOOD DEBRIS, AND NOT MAINTAINED: THE CREVICES OF THE MICROWAVE, THE SIDES OF THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD, THE METAL SHELVING UNIT WITH CLEAN SHEET TRAYS LOCATED IN THE DRY STORAGE AREA NEAR THE WALK-IN FREEZER, THE SHELVING UNIT WHERE THE BUTCHER CLEAVERS ARE STORED IN THE REAR FOOD PREP AREA. INSTRUCTED TO DEEP CLEAN AND MAINTAIN ALL SURFACES.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE FOLLOWING WITH GRIME, ENCRUSTED GREASE, FOOD DEBRIS, AND NOT MAINTAINED: THE CREVICES OF THE MICROWAVE, THE SIDES OF THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD, THE METAL SHELVING UNIT WITH CLEAN SHEET TRAYS LOCATED IN THE DRY STORAGE AREA NEAR THE WALK-IN FREEZER, THE SHELVING UNIT WHERE THE BUTCHER CLEAVERS ARE STORED IN THE REAR FOOD PREP AREA. INSTRUCTED TO DEEP CLEAN AND MAINTAIN ALL SURFACES.

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.