NEW HONG KONG BUFFET, INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY AVAILABLE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012(A).NO CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO WRITTEN PROCEDURE FOR CLEAN UP OF A VOMITING OR DIARRHEAL EVENT. MUST PROVIDE WRITTEN PROCEDURE AND ALL CLEAN UP TOOLS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS IN THE CUSTOMER WOMANS WASHROOM. OWNER PROVIDED.PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED SUSHI PREP AREA HAND WASHING SINK BLOCKED BY EQUIPMENT, PLATE STORED INSIDE. ALSO OBSERVED HAND SINK AT THREE COMPARTMENT PREP SINK WITH CLEANING SCRUBBERS STORED INSIDE. HAND SINKS MUST BE ACCESSIBLE AT ALL TIMES AND USED FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION. 7-38-030(C), CONSOLIDATED WITH ABOVE CITATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED FRESH FISH BEING PREPARED/SOAKING/RINSED INSIDE A CONTAINER IN THE DIRTY UTILITY MOP SINK BY THE UTILITY SINK RUBBER HOSE WITH A BOTTLE OF BLEACH AND DIRTY MOP INSIDE SINK. REVIEWED PROPER FOOD HANDLING. FISH DISCARDED, APPROXIMATELY 10 LBS WITH AN ESTIMATED VALUE OF $45.00. PRIORITY VIOLATION 7-38-005.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED RAW EGGS BEING STORED ON TOP SHELVING DIRECTLY OVER PREPARED FOODS IN TWO SEPARATE KITCHEN COOLERS. OBSERVED A PLASTIC GROCERY BAG OF RAW MEAT STORED ON TOP OF FRESH CELERY AND ABOVE PREPARED FOODS INSIDE THE WALK-IN COOLER. OWNER REMOVED ALL. PRIORITY VIOLATION. 7-38-005. CONSOLIDATED WITH ABOVE VIOLATION.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 3 LBS FRIED CHICKEN ON SHELVING IN FOOD PREP AREA AT 105.8F. CHICKEN DISCARDED. 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 APPROXIMATELY 25 LBS FROZEN FRENCH FRIES AT 35.6F AND 25 LBS FROZEN FRIED BANANAS AT 39.2F BEING HELD INSIDE A NON-OPERATIONAL COOKS LINE COOLER THAT WAS FOUND AT 54.5F. MANAGER DISCARDED FROZEN FOODS. ALSO OBSERVED 5 LBS COLE SLAW AT 47F, 5 LBS POTATO SALAD AT 76.3F, 10 LBS CUT MELON AT 46.2 IN COLD HOLDING BUFFET TABLE. MANAGER DISCARDED ESTIMATED TOTAL VALUE TO $105.00. PRIORITY VIOLATION 7-38-005. REFER TO VIOLATION #21 FOR CITATION.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: ALL PREPARED FOODS INSIDE THE WALK-IN COOLER MUST BE PROPERLY LABELED. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COOKS LINE COOLER UNABLE TO MAINTAIN PROPER TEMPERATURE. FOUND AMBIENT TEMPERATURE OF 54.5F. WITH FROZEN FRENCH FRIES INSIDE AT 39.2F. COOLER WAS NOT TURNED ON OR OPERATING AT THE TIME. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW. CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: REAR EXIT SCREENED DOOR WITH TORN MESH SCREENING ALLOWING OPENINGS IN METAL SCREEN DOOR FOR FLIES. INSTRUCTED TO PROVIDE MESH SCREENING WITHOUT TEARS, HOLES OR OPENINGS FOR FLY ENTRY.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: DIRTY BULK FOOD CONTAINERS. MUST CLEAN AND MAINTAIN.

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 COOK WITH OUT HAT/HAIR RESTRAINT. MUST PROVIDE.

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: COOKS LINE WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED EXTREMELY DIRTY, FOOD SOILED DRY WIPING CLOTHS IN THE FOOD PREP AREA. MUST REPLACE AS NEEDED WITH CLEAN TOWELS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION INSIDE WALK-IN COOLER AND THROUGHOUT ESTABLISHMENT.----BROKEN PLASTIC DOOR ON THE SUSHI PREP COOLER REPAIRED WITH DUCT TAPE AND MISSING PLASTIC. MUST REPLACE BROKEN DOORS.---HOLE IN WOODEN DOOR FROM THE DISH AREA TO THE WASHROOM HALLWAY. MUST SEAL/REPAIR.----MUST NOT USE CARDBOARD AS SHELVING THROUGHOUT PREP AREAS.----DIRTY SHELVING INSIDE WOODEN BUFFET CABINETS AND METAL STORAGE CABINETS IN BUFFET AREA. MUST CLEAN AND REMOVE ALL DEAD ROACHES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR AND EXTERIOR OF ALL KITCHEN COOLERS FOUND DIRTY WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.

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: MUST NOT USE TAPE AS REPAIR FOR PLUMBING PIPING UNDER THE DISH MACHINE SCRAPER SINK.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT THE KITCHEN.

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: MISSING TILES AND PEELING PLASTER ON THE WALL NEXT TO THE EMPLOYEE WASHROOM TOILET AND MISSING WALL TILES IN THE MENS WASHROOM. MUST REPAIR/REPLACE.---WATER DAMAGED CEILING TILES IN THE MENS WASHROOM. MUST REPLACE.----FLOOR OF THE WALK-IN FREEZER AND UNDER THE COOKS WOK LINE WITH EXCESSIVE FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN. METAL FLOOR INSIDE THE WALK-IN FREEZER DAMAGED/BUCKLED WITH AN OPEN SEAM COLLECTING FOOD DEBRIS. MUST SEAL/REPAIR. MISSING AND DAMAGED FLOOR TILES AT THE KITCHEN THREE COMPARTMENT SINK GREASE TRAP, ON THE COOKS LINE AND UNDER COOKS LINE EQUIPMENT. MUST REPLACE REPAIR.----DIRTY FOOD SPLATTERED WALLS AND DOORS THROUGHOUT KITCHEN, EXCESSIVE GREASE AND FOOD SPLATTER ON METAL FOOD PASS THROUGH WINDOW FROM THE COOKS LINE TO THE BUFFET. MUST CLEAN ALL AND MAINTAIN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSUFFICIENT LIGHTING INSIDE THE WALK-IN COOLER. MUST PROVIDE MORE OR GREATER LIGHTING INSIDE THE WALK-IN COOLER.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSUFFICIENT LIGHTING INSIDE THE WALK-IN COOLER. MUST PROVIDE MORE OR GREATER LIGHTING INSIDE THE WALK-IN COOLER.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.