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

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED IMPROPER SANITIZING OF MULTI-USE UTENSILS AT 0.0 PPM'S AT 3- COMPARTMENT SINK.OBSERVED MALE DISH WASHER WASHING LARGE FOOD STORAGE BINS WITH WATER AND A TOWEL AND THEN RINSING UNDER RUNNING WATER AND PLACING ON LOWER PREP TABLES AND UPPER SHELVING UNITS. INSTRUCTED MANAGER ON HOW TO SET UP SINK TO PEROPERLY WASH,RINSE AND SANITIZE UTENSILS.(COS)(PRIORITY 7-38-025)(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 HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT COOKED FOODS SUCH AS 2LBS. CRAB RANGOON-64.3F.5LBS. BREADED CHICKEN-70.4F.5LBS. EGG ROLLS-77.6F-117.6F IN PLASTIC FOOD CONTAINERS ON SHELVING UNITS AND RACKS. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT FOODS AT 135.0F OR ABOVE. APPX. 12LBS. $110.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

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.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: MUST REMOVE INSECT ZAPPER FROM ABOVE REAR PREP TABLE.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD CONTAINERS STORED ON FLOOR IN WALK IN COOLER MUST ELEVATE TO PREVENT CROSS CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS WEARING SOILED APRONS MUST PROVIDE CLEAN ATTIRE.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON SURFACES.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN FOOD DEBRIS BUILD UP FROM FAUCET HANDLES AT ALL HAND SINKS, EXTERIOR OF FOOD STORAGE CONTAINERS,PREP TABLES.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED CEILING ABOVE WALK IN COOLER.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED CEILING ABOVE WALK IN COOLER.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.