PEKING MANDARIN RESTAURANT Fails Health Inspection - Chicago Restaurant

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: AT THIS TIME,OBSERVED ACTIVE DRIPPING OF FOUL SEWAGE WATERS FROM WASTE WATER PIPES IN BASEMENT LOCATION WHEN TOILETS ON THE 1ST FLOORS ARE BEING FLUSHED.ALSO,OBSERVED LARGE AMOUNTS OF SEEPAGE OOZING OUT FROM THE BACK OF THE GREASE TRAP BOX NOT BEING NOT MAINTAINED LOCATED IN SAME BASEMENT CREATING FOUL ODOR AND POOLS OF STANDING WASTE WATERS. INSTRUCTED OPERATOR TO REPAIR SEWAGE DISPOSAL ISSUE AND ALL AFFECTED AREAS ARE CLEANED AND SANITIZED IN DETAIL PRIOR TO RE-OPENING. CRITICAL VIOLATION 7-38-030.

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.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: OBSERVED LIVE ROACH ACTIVITY INSIDE THE FOOD ESTABLISHMENT OVER 50 LIVE INFANT AND ADULT ROACHES IN MULTIPLE AREAS IN KITCHEN FOOD-PREP AREAS CRAWLING ON ENCRUSTED WALLS AND FLOORS,INSIDE THE UPPER PANEL OF ICE MACHINE PARTS,CRAWLING ON EXTERIOR WALLS OF WALK-IN-COOLER,BENEATH THE CUTTING BOARD AT FOOD PREP TABLE,BEHIND ON FLOOR AND ON TOP OF THE REFRIGERATOR BENEATH THE TELEVISION KITCHEN AREA,CRAWLING ON INTERIORS OF LIGHT SHIELDS IN DISHWASHING 3 COMPARTMENT SINK AREA,CRAWLING ON CRACKS/CREVICES OF INTERIOR OF BOOTH SEATING AREAS THROUGHOUT THE CUSTOMER DINING ROOMS,OBSERVED DEAD ROACHES IN MULTIPLE AREAS OF THE KITCHEN/DISHWASHING 3 COMPARTMENT SINK AREAS,AT FRONT SERVICE COUNTER NEAR WAIT STATION,DRY STORAGE SHELVING AREAS.ALSO,OVER 100 RODENT MICE DROPPINGS THROUGHOUT CLUTTERED 1ST FLOOR REAR DRY STORAGE ROOM ALONG WALLS AND CORNERS OF THESE AREAS AND SIDE EAST DOOR TO THE PREMISES IS NOT RODENT-PROOFED APPROXIMATELY 1/4" MODE OF ENTRY AT BOTTOM OF DOOR.INSTRUCTED TO REMOVE PESTS AND PEST ACTIVITY AND DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS IN DETAIL,SEAL ALL NOTICEABLE OPENINGS ON WALLS AND KITCHEN CORNERS AND AROUND ELECTRICAL PIPINGS,PEST PROOF SAID DOOR ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY,A PEST CONTROL SERVICE IS NOW RECCOMENDED. CRITICAL VIOLATION 7-38-020.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. SERIOUS VIOLATION 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS IN KITCHEN,REMOVE UNUSED CARDBOARDS FROM STORAGE SHELVINGS,REPLACE CUTTING BOARDS AT PREP TABLES THAT ARE WORNED OUT WITH DEEP CUTS.

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: THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITZE AND MAINTAIN; COOLERS, FREEZER, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES,INTERIORS OF DEEP FRYERS, STORAGE SHELVINGS THROUGHOUT, EXTERIOR OF ICE MACHINE, MEAT SLICERS, AND GREASE TRAP IN BASEMENT,SIDES OF HOT COOKING EQUIPMENTS AND PIPES BEHIND COOKING EQUIPMENTS ETC.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REPAIR WALK IN COOLER FLOOR, AND CLEAN FLOORS THROUGHOUT KITCHEN PREP AREAS STORAGE ROOMS AND BASEMENT, UNDER, BEHIND EQUIPMENTS AT CORNERS AND ALONG WALLS OF THE PREMISES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SEAL OPENINGS/CRACKS/CREVICES ON WALLS THROUGHOUT KITCHEN FOOD PREPA AREAS/DISHWASHING AREAS AND BASEMENT TO PREVENT PEST ENTRY/HARBORAGE.DETAIL CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENTS IN KITCHEN,DETAIL CLEAN WALLS AND CEILINGS THROUGHOUT KITCHEN PREP AREAS AND REPLACE WATER STAINED CEILING TILES IN KITCHEN AND STORAGE ROOMS.ALSO,MUST REPAIR WALLS WITH ROTTED WOOD AND OPENINGS LEADING TO THE BASEMENT AREAS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE AND MAINTAIN VISIBLE THERMOMETERS INSIDE ALL COOLERS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE AND MAINTAIN VISIBLE THERMOMETERS INSIDE ALL COOLERS.

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.