NEW CHINA EXPRESS Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 70LBS OF RAW SHRIMP AND COOKED CHICKEN AT IMPROPER TEMPERATURES RANGING BETWEEN 55-70 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: FOUND PREVIOUS MINOR VIOLATIONS FROM 3-18-2011 NOT CORRECTED. (33)MUST DETAIL CLEAN ALL PREP TABLES,METAL SHELVING RACKS,INTERIOR OF FRYERS,WOK STATIONS,BULK FOOD ITEM CONTAINERS,AND INTERIOR OF ALL COOLERS. MUST REMOVE GREASE,FOOD DEBRIS AND CLEAN ALL ATTACHED LEGS,WHEELS,HANDLES,MOTOR HOUSING AND POWER CORDS. (34)MUST DETAIL CLEAN FLOORS UNDER ALL SINKS,COOKING EQUIPMENT,PREP TABLES,AND SODA DISPENCERS. MUST REMOVE EXTREME FOOD DEBRIS AND GREASE. (35)MUST DETAIL CLEAN WALLS IN PREP AREAS AND REMOVE GREASE AND FOOD DEBRIS. MUST CORRECT ALL MINOR VIOLATIONS BY THE DATE SPECIFIED ON REPORT. SERIOUS CITATION ISSUED 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR RUBBER GASKETS AT PREP COOLER DOORS SO THEY CLOSE PROPERLY.

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: MUST DETAIL CLEAN AND SANITIZE ALL MULTI USE ITEM CONTAINERS USED TO STORE CONDIMENTS AND COOKING SPICES. REMOVE FOOD DEBRIS AND GRIME.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REMOVE DEAD ROACHES FROM WALLS UNDER PREP TABLE ALONG WALL NEXT TO 2 COMPARTMENT SINK AND FROM THE BOTTOM OF PREP TABLES.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REMOVE DEAD ROACHES FROM WALLS UNDER PREP TABLE ALONG WALL NEXT TO 2 COMPARTMENT SINK AND FROM THE BOTTOM OF PREP TABLES.

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.