NHU LAN BAKERY Fails Health Inspection - Chicago Bakery

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed potentially hazardous foods at improper temperatures: In the front middle display cooler- 15lbs of pork at 68.5f, 5lbs of rice at 70.6f, 5lbs of chicken at 69.3f, 2lbs of tofu at 82.5f, and 3lbs of shrimp at 71.0f; In the truck parked in the rear lot- 40lbs of pork pate sandwiches at 78.4f; in the walk in cooler-40lbs of cooked chicken at 82.5f and 10lbs of pork pate at 65.0f. Operator discarded all 120lbs of food, valued at $600 (as stated by operator). Instructed facility that all potentially hazardous foods must be maintained at 40f or below or 140f or above. Additionally all cooked food must be cooled down from 140f to 70f in two hours and from 70f to 40f in four hours. Critical citation 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: Poor hygienic practices observed: observed employees going outside to take out garbage then entering the kitchen and touching dough without washing hands. Also observed employees going out side with gloves on and touching items outside with said gloves, then return inside to handle food with same gloves. Instructed facility that they must wash hands at every possible point of contamination and change gloves at every possible point of contamination. Critical citation issued 7-38-010(a).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Observed employees rinsing dishes in the empty first compartment, setting them in the empty second compartment, and then washing them with soap in the last compartment. Instructed facility that all dish washing must be done in the proper procedure- first compartment is soap and water for washing, second compartment is water for rinsing, and last compartment is sanitizer and water for sanitizing. All compartments must be filled to submerge utensils fully. Facility complied. Critical citation issued 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: Food not protected: Observed raw pork and beef stored above vegetables, rice, and other foods in the walk in cooler and in the rear three door cooler. Instructed facility to rotate foods so raw foods are stored below ready to eat foods and those with lower final cooking temperatures. Additionally observed bbq sauce and salt and pepper stored in Tupperware containers with loose, unsecured lids outside the restaurant. Both containers had dirt, debris, and water on top and around the lids. Facility disposed of said items. Instructed facility that all food is to be stored securely and protected at all times. Serious citation issued 7-38-005(a).

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: Three compartment sink not maintained: when a full compartment is released water then backs up into the other two compartments with food debris. Instructed facility to repair so when water is released it does not back up into other compartments. Serious citation issued 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violations not corrected from report # 1532928 dated 4-15-15: Violation 32- "FOODS NOT PROPERLY STORED INSIDE COOLERS AND FREEZER. INSTRUCTED TO STORE FOODS IN FOOD GRADE FREEZER AND STORAGE BAGS." Violation 41- "UNNECESSARY ARTICLES STORED IN REAR OUTSIDE OF PREMISES. INSTRUCTED TO STORE ALL UTENSILS AND EQUIPMENT INSIDE OF PREMISES." Instructed facility to comply with all and maintain. Serious citation issued 7-42-090.

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.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed food items not labeled- prepared foods in coolers not labeled as well as display cooler items for customers to grab and go not labeled. Instructed facility to label prepared foods with what item is and when it was prepared (if cooling label time it finished cooking). Instructed facility to label grab and go display items with name of item, location it was produced, contact info, date, and major ingredients. Instructed to comply and maintain.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed torn gaskets on the 2 door front prep sandwich cooler. Instructed facility to replace and maintain. Observed cardboard being used as shelving liners. Instructed facility to remove and maintain surfaces smooth and easily cleanable.

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: Observed heavy grease accumulation on the large oven near the proofer- on outside, on exhaust vent, and inside the service panel. Instructed facility to clean and maintain.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed water stained ceiling tiles above the front prep and dining area. Instructed facility to replace and maintain. Observed the rear prep area ceiling in poor repair- missing ceiling tiles, heavy grease and dirt buildup, and damaged tiles. Instructed facility to clean/repair all and maintain. Observed worn caulking with black, mold-like buildup at the rear exposed handsink and three compartment sink where they meet the wall. Instructed facility to remove caulk, clean area, re-caulk, and maintain.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed the walk in cooler condenser unit drain pipe damaged causing a leak. Instructed facility to repair and maintain.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Not all foodhandlers wearing proper hair restraints at time of inspection. Instructed facility to comply and maintain.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Not all foodhandlers wearing proper hair restraints at time of inspection. Instructed facility to comply and maintain.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.