NEW GREAT WALL BBQ Fails Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF COOKED TCS FOODS. TWO WHOLE CHICKENS FOUND HANGING UNDER THE VENTILATION HOOD AT ROOM TEMPERATURE AT 50.0F. PORK STORED INSIDE A HOT HOLDING UNIT AT THE FRONT PREP AREA FOUND AT 93.0F. APPROXIMATELY 16 BOILED EGGS FOUND IN A BOWL AT ROOM TEMPERATURE AT THE FRONT FOOD PREP AREA AT 79.0F. VARIOUS MEATS SUCH AS PORK (70.3F-104.0F) AND WHOLE CHICKENS (61.0F-108.3F) FOUND AT THE FRONT PREP AREA HANGING IN A DISPLAY RACK AT ROOM TEMPERATURE. MANAGER VOLUNTARILY DISCARD APPROXIMATELY 360 LBS AT $535 WORTH OF FOOD AT THIS TIME. INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. OBSERVED 8 WHOLE DUCKS STORED IN THE WALK-IN COOLER AT TEMPERATURES RANGING (48.0F-55.0F). MANAGER DISCARDED APPROXIMATELY 105LBS AT $195 WORTH OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW AT ALL TIMES. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED NO VARIANCE/HACCP PLAN APPROVAL ON SITE FOR SPECIAL PROCESSES OF DRYING WHOLE DUCKS. OBSERVED APPROXIMATELY 40-50 WHOLE DUCKS STORED INSIDE A DRYING UNIT FOUND AT 13C (55.4F). MENTIONED DUCKS TEMPERATURES RANGED 61.3F-70.0F. APPROXIMATELY 200LBS AT $375 WAS DISCARDED. INFORMED MANAGER ON SITE IN ORDER TO CONDUCT SPECIAL PROCESSES, A HACCP PLAN/VARIANCE MUST BE OBTAINED BY CDPH. INSTRUCTED TO STOP ALL DRYING PROCESSES ON FOOD ITEMS AND NOT TO USE DRYING UNIT UNTIL A HACCP PLAN/VARIANCE IS SUBMITTED TO CDPH AND APPROVAL GRANTED FROM CDPDH. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: OBSERVED A UNIT STORED NEAR THE REAR EXIT DOOR, USED FOR DRYING WHOLE DUCKS, PER MANAGER ON SITE. MENTIONED UNIT WAS FILLED WITH APPROXIMATELY 40-50 WHOLE DUCKS. THE TEMPERATURE OF THE UNIT WAS 13.0C (55.4F) AT THE TIME OF THE INSPECTION. INSTRUCTED MANAGEMENT SPECIAL PROCESS UNTIL THE HEALTH DEPARTMENT APPROVES A VARIANCE/ HACCP PLAN. PRIORITY FOUNDATION 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #29

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THERMOMETER STORED INSIDE THE COLD HOLDING UNITS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE CREVICES IN BETWEEN THE DEEP-FRYING UNITS WITH GREASE ENCRUSTED. ALSO, OBSERVED DRIED UP LIQUID SPILLAGE INSIDE OF THE COLD HOLDING UNIT NEAR THE ENTRANCE DOOR OF THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED EQUIPMENT.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED HANDWASHING SINK AT THE FRONT PREP AREA FOR BEVERAGES AND FOOD; DRAINPIPE DIRECTLY INSTALLED INSIDE TO A FLOOR DRAIN. WHEN SINK IS USED WATER OVERFLOWS FROM MENTIONED DRAINPIPES AND PROFUSELY, POOLS ONTO THE FLOOR IN THE MENTIONED AREA. MUST PROVIDE INDIRECT CONNECTION, TO MAINTAIN AS DESIGNED AND TO PREVENT CONTAMINATION. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED HANDWASHING SINK AT THE FRONT PREP AREA FOR BEVERAGES AND FOOD; DRAINPIPE DIRECTLY INSTALLED INSIDE TO A FLOOR DRAIN. WHEN SINK IS USED WATER OVERFLOWS FROM MENTIONED DRAINPIPES AND PROFUSELY, POOLS ONTO THE FLOOR IN THE MENTIONED AREA. MUST PROVIDE INDIRECT CONNECTION, TO MAINTAIN AS DESIGNED AND TO PREVENT CONTAMINATION. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.