SEE THRU CHINESE KITCHEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Found Won Tons inside cooler at 46.4 F. manager states that Won Tons are prepared on premises, kept frozen, prior to serving Won Tons are submerged in boiling water for 15 minutes and cooled down and kepted refrigerated and when ordered Won Tons are submerged in boiling water again for 10 mins. Instructed manager that potentially hazardous foods must maintain 40 F or below at all times. Manager voluntarily denatured and discarded, approximatelt 5 lbs, value $10. Critical citation issued 7-38-005(A). Cooler used for storage of Won Tons at proper temperature.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Cutting boards, can openers, exterior and interior of heavy cooking equipment, coolers and storage shelves not cleaned. Instructed to detail clean and sanitize.

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: Floors along wallbase, in corners and behind equipment not cleaned. Instructed to detail clean and remove food debris daily.

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: Light and ventilation covers and ceiling tile not maintained. Instructed to detail clean all covers and replace any damaged ceiling tile.

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: Thermometer not provided inside coolers. Instructed to provided proper thermometer visible 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Unnecessary articles stored in rear and establishment not maintained through-out. Instructed to remove all unsed articles, organize stock and supplies, elevate 6 inches off floor and away from wall and detail clean entire premises.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Unnecessary articles stored in rear and establishment not maintained through-out. Instructed to remove all unsed articles, organize stock and supplies, elevate 6 inches off floor and away from wall and detail clean entire premises.

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.