MS. EGGROLL Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FOUND COOKED RICE WITH SCRAMBLE EGGS STORED INSIDE THE THE REACH-IN COOLER AT TEMP OF 110.7F TO 116.5F.REACH-IN COOLER MAINTAINS AIR TEMP OF 39.6F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED.POUNDS 5 VALUE 20 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND A GLUE STICK WITH FLIES ON IT HANGING ON WALL BETWEEN THE PREP TABLES AT FRONT PREP AREA,WHICH WAS REMOVE UPON MY REQUEST. OBSERVED 10 MICE DROPPINGS INSIDE THE TOP PART OF BROWN HEAT UNIT IN PREP AREA / DISH ROOM AREA.WE OBSERVED 6 LIVE ROACHES IN DISH ROOM.ONE LIVE ROACH WAS OBSERVED BETWEEN THE WALL AND WOOD SHELF ABOVE THE THREE COMPARTMENT SINKS,ONE LIVE ADULT ROACH BETWEEN THE WALL AND THREE COMPARTMENT SINKS THE REST OF ROACHES WERE OBSERVED ON WOOD THAT IS THE BASE OF GREASE TRAP UNDER THREE COMPARTMENT SINK.THE WOOD BASE FOR GREASE TRAP HAS GRIME AND GREASE BUILD UP.INSTRUCTED TO REPLACE BASE OF THE GREASE TRAP WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. MUST SEAL CRACKS AND CREVICES ON WALL AND WOOD BEHIND THE THREE COMPARTMENT SINKS.SEAL OPENINGS ON WALL AROUND PIPES BEHIND THE THREE COMPARTMENT SINK.INSTRUCTED TO CLEAN MICE DROPPINGS AND REMOVE LIVE ROACHES.MUST CLEAN AND SANITIZE AREA. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: KNIVES RACKS WITH ENCRUSTED SURFACE.OBSERVED DIRTY KNIFE STORED ON WALL KNIVES RACK,ABOVE THE THREE COMPARTMENT SINK INSTRUCTED TO KEEP CLEAN KNIVES AND KNIFE RACKS.

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: BLACK REACH-IN FREEZER WITH A BUILD-UP OF ICE ALSO THE WHITE CHEST FREEZER BY THE SHELF WERE RICE AND OTHER DRY PRODUCTS ARE STORED

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: ACCUMULATION OF DEBRIS AND FOOD DEBRIS ON FLOOR UNDER PIPES IN FRONT OF REAR DOOR.DEBRIS ON FLOOR ALONG THE BASEBOARD WALLS BEHIND COOKING EQUIPMENT,COOLERS AND FREEZERS.INSTRUCTED TO CLEAN AND MAINTAIN

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED LIGHT BULB INSIDE THE REACH-IN COOLER WERE POP IS STORED ,INSTRUCTED TO REPLACE.

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: LEAKING FAUCET AT THREE COMPARTMENT SINK, ALSO EXPOSED HAND SINK SLOWLY DRAINING,INSTRUCTED TO REPAIR

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: FOUND COOKING THERMOMETER INSIDE THE WHITE REACH-IN COOLER.INSTRUCTED TO PROVIDE A COOLER/FREEZERS THERMOMETERS FOR COOLER AND FREEZER UNITS.

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: EMPLOYEES PERSONAL ITEMS: BAGS,JACKET ETC. STORED ON FRONT SHELF BY FOOD ITEMS.INSTRUCTED TO RELOCATE PERSONAL ITEM AT NON-FOOD AREA.

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: EMPLOYEES PERSONAL ITEMS: BAGS,JACKET ETC. STORED ON FRONT SHELF BY FOOD ITEMS.INSTRUCTED TO RELOCATE PERSONAL ITEM AT NON-FOOD AREA.

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.