NEW CHINA RESTAURANT INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED VARIOUS POTENTIALLY HAZARDOUS FOODS KEPT ON STORAGE RACK IN THE PREP AREA AT IMPROPER INTERNAL TEMPERATURES: COOKED CHICKEN AT 46.4F, EGG ROLLS AT 48F TO 104F, RAW EGGS AT 45F AND CRAB RANGON AT 47.4F. 30LBS OF FOOD AT $100 WAS DISCARDED AND DENATURED. CRITICAL CITATION WAS ISSUED #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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED, PREPARED AND SERVED SUCH AS CHICKEN,SHRIMP AND BEEF. INSTRUCTED MANAGER A CERTIFIED MANAGER HAS TO BE ON DUTY AT ALL TIME. SERIOUS CITATION ISSUED #7-38-012.

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED, PREPARED AND SERVED SUCH AS CHICKEN,SHRIMP AND BEEF. INSTRUCTED MANAGER A CERTIFIED MANAGER HAS TO BE ON DUTY AT ALL TIME. SERIOUS CITATION ISSUED #7-38-012.

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.