PEKING MANDARIN RESTAURANT Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED FOODS BEING DISPENSED IN THE FRONT SERVER STATION AND COUNTER IE: HOT SOUP, COOKED RICE ETC. INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER OR REMOVE ALL FOODS TO THE KITCHEN PREP.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED THE FOLLOWING TCS FOODS HELD IN THE BELOW MENTIONED COOLERS AT IMPROPER TEMPERATURES: COOKED CHICKEN AT 54.1F, SHRIMP AT 47.1, SCALLOPS AT 50F, BEEF AT 44.9F. APPROXIMATELY 100 LBS ASSORTED FOODS DISCARDED. 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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES IN TWO COOLERS. COOKS LINE COOLER NOTED AT 46.7F WITH FOOD SUCH AS SHRIMP AT 47.1F. REAR TALL REACH-IN COOLER NOTED AT 49.2F WITH COOKED CHICKEN WINGS AT 54.1F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL PREP AREA 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED IN-USE UTENSILS BEING STORED IN A CONTAINER OF WATER AT THE HOT HOLDING RICE CONTAINER AT A TEMPERATURE OF 122.F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.

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: COOKS LINE TWO DOOR COOLER CUTTING BOARD IN POOR REPAIR AND BADLY STAINED. MUST REPLACE OR RESURFACE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE TAPE AS A GRIP ON KNIVES ON COOKS LINE OR AS A MEANS OF REPAIR INSIDE THE WHITE, TALL REACH-IN COOLER.

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: MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE WALK-IN COOLER OR UNDER THE RICE HOT HOLDING UNIT.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: NO HOT OR COLD RUNNING WATER AT THE ONLY HAND WASHING SINK IN THE PREP/DISH AREA. WATER TURNED OFF BECAUSE SINK IS UNABLE TO DRAIN. A PLUMBER WAS NOTIFIED AND ARRIVED DURING THE INSPECTION, REPAIRED THE SINK TO PROVIDE HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MISSING AND WATER DAMAGED CEILING TILES IN VARIOUS AREAS THROUGHOUT THE ESTABLISHMENT. MUST REPLACE.----BROKEN AND MISSING FLOOR TILES ON THE COOKS LINE. MUST REPLACE/REPAIR.----FLOORS UNDER THE COOKS LINE WOKS WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.----MUST NOT USE TAPE AS A SEALANT IN THE REAR KITCHEN. MUST BE SMOOTH AND CLEANABLE.----EXCESSIVE POOLING OF WATER ON THE FLOOR OF THE BASEMENT. MUST REMOVE AND MAINTAIN DRY FLOORS.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE ABOVE CERTIFIED FOOD MANAGER. MUST PROVIDE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE ABOVE CERTIFIED FOOD MANAGER. MUST PROVIDE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.