NUMBER 1 CHOP SUEY Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. 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 VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING COOKED FOODS HELD AT IMPROPER TEMPERATURES IN THE COOKS LINE TWO DOOR COOLER: COOKED CHICKEN AT 61.5F, COOKED PORK AT 53.6F. ALSO NOTED 2 DOZEN RAW EGGS BEING STORED ON SHELVING ABOVE THE STEAM TABLE AT AN IMPROPER TEMPERATURE OF 71.2F. ALL FOODS DISCARDED APPROXIMATELY 5LBS AT $20.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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: OBSERVED THE FOLLOWING PREPARED TCS FOODS THROUGHOUT THE WALK-IN COOLER NOT DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. NO LABELS NOTED. COOKED CHICKEN, COOKED BEEF, COOKED PORK, COOKED EGG ROLLS APPROXIMATELY 50 LBS @ $100.00. ALL DISCARDED. INSTRUCTED ALL PREPARED, TCS, READY TO EAT FOODS MUST BE PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: BULK RICE CONTAINER AND BULK SPICES MUST BE PROPERLY LABELED WITH THE PRODUCT COMMON NAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST PROVIDE LIDS/COVERS FOR ALL STORED BULK SPICES/FOODS.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS THROUGHOUT ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED A SOILED KNIFE BEING STORED IN BETWEEN THE COOKS LINE COOLER AND STEAM TABLE. MUST PROVIDE A CLEANABLE KNIFE HOLDER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE COOLERS AND FREEZERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS. ALSO NOTED METAL TIN CANS USED AS FOOD STORAGE CONTAINERS INSIDE THE COOKS LINE COOLER. MUST PROVIDE WASHABLE CONTAINERS.

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: NOTED A FOOD ENCRUSTED TABLETOP CAN OPENER. 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL SHELVING THROUGHOUT THE ENTIRE KITCHEN WITH DIRT, GREASE AND ACCUMULATED FOOD DEBRIS. MUST CLEAN ALL SHELVING THROUGHOUT AND MAINTAIN.----MUST NOT USE TINFOIL OR CARDBOARD AS LINER FOR SHELVING ON THE COOKS LINE. MUST BE A SMOOTH, CLEANABLE SURFACE.

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: OBSERVED A BADLY DAMAGED, RUSTY FLOOR DRAIN COVER WITH HOLES AND COVERED WITH PLASTIC WRAP. MUST REPLACE DAMAGED FLOOR DRAIN COVER.

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: OBSERVED EXTREMELY DIRTY WALLS THROUGHOUT THE EMPLOYEE WASHROOM SURROUNDING THE TOILET AND HAND SINK. DIRTY FOOD SPLATTERED WALLS AT THE THREE COMPARTMENT SINK, ONE COMPARTMENT SINK AND REAR DISH HAND WASHING SINK AND ALL ATTACHED PLUMBING PIPING. 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXTREMELY DIRTY WALLS THROUGHOUT THE EMPLOYEE WASHROOM SURROUNDING THE TOILET AND HAND SINK. DIRTY FOOD SPLATTERED WALLS AT THE THREE COMPARTMENT SINK, ONE COMPARTMENT SINK AND REAR DISH HAND WASHING SINK AND ALL ATTACHED PLUMBING PIPING. 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.