SEE THRU CHINESE KITCHEN #21 Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED THE REAR EXPOSED HAND SINK NOT ACCESSIBLE FOR PROPER HAND WASHING OBSERVED POTS AND UTENSIL INSIDE THE SINK. INSTRUCTED MANAGER TO REMOVE ITEMS. CRITICAL CITATION ISSUED #7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO CERTIFIED MANAGER ONSITE/DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS CHICKEN, BEEF, PORK AND RICE. INSRTUCTED MANAGER TO HAVE A CERTIFIED MANAGER ON ALL SHIFT. SERIOUS CITATION ISSUED #7-38-012

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED FOOD STORED IN PLASTIC BAGS INSIDE THE WALK IN FREEZER. MUST PROVIDE AND MAINATAIN FOOD GRADE STORAGE CONTAINER FOR PROPER FOOD PROTECTION.

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: NOTED THE EXTERIOR OF BULK STORAGE CONTAINER DIRTY AND THE SHELVING THEIR STORED ON DIRTY. MUST CLEAN AND MAINTAIN.

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: NOTED FLOORS DIRTY BEHIND COOKING EQUIPMENT AND UNDERNEATH THE DRY GOODS STORAGE SHELVING ALONG THE WALL BASE AND IN CORNERS. MUST DETAIL CLEAN AND MAINTAIN. ALSO NOTED BROKEN FLOOR TILES IN FRONT OF THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED FLOORS DIRTY BEHIND COOKING EQUIPMENT AND UNDERNEATH THE DRY GOODS STORAGE SHELVING ALONG THE WALL BASE AND IN CORNERS. MUST DETAIL CLEAN AND MAINTAIN. ALSO NOTED BROKEN FLOOR TILES IN FRONT OF THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE.

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.