PEKING CHINESE FOOD Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED RAW EGGS STORED ABOVE READY TO EAT FOODS (COOKED FRIED CHICKEN) IN THE WALK-IN COOLER. DISCUSSED THAT READY TO EAT FOODS MUST BE PLACED ON TOP SHELF ABOVE RAW EGGS. EMPLOYEE REORGANIZED WALK-IN COOLER AT TIME OF INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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 COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TMPERATURE OF RAW GROUND PORK ON PREP COUNTER; TEMPERATURE MEASURED AT 59.9F. ALL COLD TCS FOODS MUST BE MEASURED AT 41F AND BELOW. APPROXIMATELY 1.5 POUNDS AT AN APPROXIMATE COST OF $35.00 DISCARDED ON SITE. 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: DRY STORAGE FOOD CONTAINERS SCATTERED IN THE KITCHEN DOES NOT HAVE A LABEL. FACILITY MUST PROVIDE.

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: OBSERVED HANDLE OF MESH UTENSIL ON COOKLINE IS USED TO WHISK RAW EGGS BEFORE COOKED, UTENSIL (HANDLE) IS THEN DIPPED INTO STANDING CUP OF WATER NEAR WOK STATIONS TO CLEAN OFF FOOD DEBRIS. DISCUSSED WITH MANAGER TO PROVIDE SEPARATE UTENSIL TO WHISK RAW EGGS.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: SINGLE USE PLASTIC CUPS AND METAL BOWLS WITHOUT A HANDLE USED AS A SCOOP FOR DRY STORAGE SEASONINGS AND FOODS. FACILITY MUST PROVIDE SCOOP WITH A HANDLE.

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: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP-SURFACES THROUGHOUT. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.

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: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP-SURFACES THROUGHOUT. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.

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.