SHANGHAI INN RESTAURANT Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE VERIFICATION (SIGNATURES) ALL EMPLOYEES ARE AWARE OF HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 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.

FOOD SEPARATED AND PROTECTED - Comments: ALL FOODS THROUGHOUT COOLER AND FREEZER MUST BE PROPERLY PROTECTED, COVERED, WRAPPED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

PROPER COLD HOLDING TEMPERATURES - Comments: THE FOLLOWING TCS FOODS HELD IN THE KITCHEN TWO DOOR TALL REACH-IN COOLER AT INADEQUATE TEMPERATURES: SHRIMP AT 47.1F, EGGS AT 45.3F, COOKED CHICKEN AT 47.8F. ALL 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: KITCHEN TWO DOOR TALL REACH-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER NOTED AT 51.6 WITH FOOD SUCH AS SHRIMP AT 47.1. COOLER TAGGED 'HELD FOR INSPECTION' AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW. 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 FOOD CONTAINERS MUST BE PROPERLY LABELED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 1 DEAD RAT ON FLOOR IN BASEMENT FOOD STORAGE. MUST REMOVE DEAD RODENT AND CLEAN FLOOR.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OVER 100 RAT DROPPINGS IN THE FOLLOWING AREAS THROUGHOUT THE KITCHEN: UNDER THE WOKS LINE, UNDER THE DISH WASHING MACHINE, BEHIND ALL TALL REACH-IN COOLERS, UNDER THE TWO COMPARTMENT SINK AND BEHIND THE STEAM TABLE. ALSO NOTED DROPPINGS IN THE BASEMENT BOX FREEZER FOOD STORAGE ROOM. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND HAVE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR RODENTS. ELIMINATE PEST ACTIVITY. PRIORITY VIOLATION 7-38-020(A) CITATION ISSUED.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN 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: ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER BETWEEN USE.---NOTED FOOD ENCRUSTED TABLE TOP CAN OPENER. MUST CLEAN AFTER EACH 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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE FACILITY INCLUDING THE FRONT DINING ROOM SERVER STATION MUST BE ELEVATED FROM THE FLOORS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY INCLUDING THE BASEMENT BOX FREEZER STORAGE. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.

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: ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND ENCRUSTED FOOD DEBRIS.----INTERIOR OF ALL COOLERS AND FREEZERS THROUGHOUT WITH FOOD DEBRIS.----EXTERIOR OF ALL BULK FOOD CONTAINERS WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT OR STRING AS SHELVING GUARDS. PROVIDE A EASILY CLEANABLE NON-ABSORBENT SURFACE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAK FROM DISPENSING CHEMICAL TUBING INTO A PLASTIC CONTAINER ON TOP OF THE DISH MACHINE. MUST REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NO BACKFLOW PREVENTION DEVICE LOCATED ON THE ICE MACHINE. MUST INSTALL A BACKFLOW PREVENTER ON THE MACHINE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED SOILED MOPS HANGING IN THE REAR OUTDOOR PATIO. INSTRUCTED TO STORE ALL SOILED MOPS INVERTED AT THE UTILITY SERVICE SINK WHEN NOT IN USE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ALL FLOORS AND WALLS THROUGHOUT THE ENTIRE FACILITY WITH ACCUMULATED DIRT, GREASE AND DEBRIS. MUST CLEAN AND MAINTAIN ALL.----BLACKENED, MOLDY WALL CAULKING AT THE DISH MACHINE TWO COMPARTMENT SINK MUST BE REPLACED.----MUST PROVIDE A SMOOTH CLEANABLE CEILING ABOVE ALL BASEMENT BOX FREEZERS AND MUST NOT STORE UNDER WASTE WATER PIPING IN BASEMENT.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL KITCHEN EMPLOYEES TWO CERTIFICATES NEEDED. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL KITCHEN EMPLOYEES TWO CERTIFICATES NEEDED. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.