NEW CHINA TEA Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED CHICKEN AT 44.1F, PORK AT 44.2F, EGGS AT 45.5F, CREAM CHEESE AT 44.6F, SHRIMP AT 44.2F, AND EGG ROLLS AT 46.1F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 195# OF FOOD WORTH APPROXIMATELY $692. CRITICAL VIOLATION 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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT WATER WAS PROVIDED TO THE ESTABLISHMENT. THE WATER TEMPERATURE WAS AT 90F AT THE 3 COMPARTMENT SINK AND EXPOSED HANDWASHING SINK. MANAGEMENT INSTRUCTED TO SUPPLY AN ADEQUATE AMOUNT OF HOT WATER ABOVE 110F FOR PROPER DISHWASHING. CRITICAL VIOLATION 7-38-030.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED COOKED CHICKEN AND SPRING ROLLS STORED IN CARDBOARD BOXES IN THE WALK-IN COOLER AND FREEZER, AND CRAB RANGOON AND FROZEN MEATS STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS AND CONTAINERS WHICH CAN BE WASHED, RINSED AND SANITIZED.

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: DETAIL CLEAN THE BOTTOM SHELF OF THE PREP TABLE NEXT TO THE 3 COMPARTMENT SINK.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE BOTTOM SHELF OF THE PREP TABLE NEXT TO THE 3 COMPARTMENT SINK.

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.