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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY ON PREMISE AS REQUIRED FOR ALL EMPLOYEES; MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012(A); NO CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE; MUST PROVIDE AS REQUIRED. PRIORITY FOUNDATION VIOLATION 7-38-005; NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS (CASHIERS) NOT WEARING PROPER HAIR RESTRAINTS WHILE BAGGING FOODS AND PREPARING SMOOTHIES; INSTRUCTED THAT PROPER HAIR RESTRAINTS MUST BE WORN AT ALL TIMES.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: FOUND WIPING CLOTHS ON THE PREP COUNTER BEHIND THE COOKING STATION. CLOTHS WERE NOT IN A SANITIZING SOLUTION AS REQUIRED; INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

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: FOUND A KNIFE STORED IN BETWEEN THE PREP TABLE AND PREP COOLER; INSTRUCTED ON PROPER STORAGE OF KNIFE WHEN NOT IN USE.

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: MUST CLEAN THE FOLLOWING: CAN OPENER BLADE AND SLEEVE AT PREP TABLE.

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: EXTERIOR SURFACES OF COOKING EQIUPMENT (RICE COOKERS, FRYERS, WOKS) AND INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS UNDER AND AROUND KITCHEN EQUIPMENT NEED CLEANING; CLEAN FLOORS WHERE NEEDED. CLEAN CEILING VENTS IN KITCHEN TO REMOVE DUST OBSERVED. REPLACE WATER STAINED CEILING TILE WHERE NEEDED IN KITCHEN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT NEED CLEANING; ALSO CLEAN AREA TO REMOVE DUST OBSERVED IN THE HOODED AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT NEED CLEANING; ALSO CLEAN AREA TO REMOVE DUST OBSERVED IN THE HOODED AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.