QUON YICK FOOD CO Fails Health Inspection - Chicago Bakery

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES WHILE HANDLING/PREPARING FOODS BY COOKS. OBSERVED ONE EMPLOYEE SCRATCH HER FACE AND CONTINUE TO PREPARE NOODLES AT COOKING AREA AND OBSERVED ANOTHER EMPLOYEE RUB HER NOSE AND RUB BEHIND HER EAR WHILE PREPAING NOODLES. INSTRUCTED OWNER THAT EMPLOYEES MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION. CRITICAL VIOLATION 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED CUSTOMERS ENTERING PREP AREA TO PURCHASE NOODLES AND OTHER PRODUCTS. INSTRUCTED THAT CUSTOMERS ARE NOT ALLOWED IN PREP AREAS TO AVOID POSSIBLE CONTAIMINATION TO OPEN FOOD PRODUCTS. MUST SERVE CUSTOMERS FROM FRONT COUNTER. SERIOUS VIOLATION 7-38-005 A. INADEQUATE FOOD PROTECTION.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND THE FRONT ENTRANCE DOOR AND REAR EXIT DOOR NOT RODENT PROOFED AT THE BOTTOM AS REQUIRED. 1/4 (FRONT) AND 1/2 (BACK) INCH GAPS OBSERVED UNDER DOORS; MUST SEAL TO ELIMINATE RODENTS FROM ENTERING ESTABLISHMENT. ALSO OBSERVED SEVENTY MOUSE DROPPINGS IN PREP AREA ON THE FLOOR AROUND AND BEHIND DEEP FREEZER, COOKING EQUIPMENT, SINKS, LARGE DOUGH PRESSER AND OTHER EQUIPMENT. MUST CLEAN ALL AREAS. PEST CONTROL SERVICED ON JUNE 14, 2016 AND IN APRIL OF 2016 AND INDICATED ACTIVITY IN PREP AREA AND BASEMENT. SERIOUS VIOLATION 7-38-020 ISSUED.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AS REQUIRED WHILE HANDLING FOODS WITH POTENTIALLY HAZARDOUS PRODUCTS (EGGS). INSTRUCTED TO OBTAIN A CITY OF CHICAGO FOOD SANITATION CERTIFICATE BY ENROLLING FOR THE CLASS PRIOR TO REINSPECTION NEXT WEEK. SERIOUS VIOLATION 7-38-012 ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN PREP TABLES, BAKERY EQUIPMENT, COOKING EQUIPMENT 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 CLEAN FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT AND MAINTAIN. SOME FLOOR TILE UNDERNEATH WOK STATION IN POOR REPAIR; TILE BUCKLING UP FROM FLOOR; MUST REPAIR WHERE NEEDED. CLEAN FLOOR IN BASEMENT AREA AROUND AND BEHIND STORED ITEMS.

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: CEILING TILE STAINED FROM HEAT AND STEAM. SOME DUST OBSERVED ON CEILING TILE AND SHIELDS; CLEAN WHERE NEEDED.

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: NO DRAIN STOPPERS FOR THREE COMP SINK FOR PROPER SET UP OF SINK TO WASH RINSE AND SANITIZE; MUST PROVIDE THREE DRAIN STOPPERS. A FOUL ODOR OBSERVED IN REAR OF BASEMENT POSSIBLY COMING FROM THE FLOOR DRAIN; MUST HAVE DRAIN SERVICED TO DETERMINE AND ELIMINATE ODOR.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO DRAIN STOPPERS FOR THREE COMP SINK FOR PROPER SET UP OF SINK TO WASH RINSE AND SANITIZE; MUST PROVIDE THREE DRAIN STOPPERS. A FOUL ODOR OBSERVED IN REAR OF BASEMENT POSSIBLY COMING FROM THE FLOOR DRAIN; MUST HAVE DRAIN SERVICED TO DETERMINE AND ELIMINATE ODOR.

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.