SKY CHOP SUEY INC Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 8 5LB. BAGS OF SHRIMP SITTING IN A COMPARTMENT FULL OF WATER IN THE 3-COMPARTMENT SINK AT IMPROPER TEMPERATURES. TEMPERATURES RANGED FROM 55.7F-62.3F. INSTRUCTED TO PROPERLY THAW AND MONITOR POTENTIALLY HAZARDOUS FOOD AT 40F OR LOWER. CRITICAL VIOLATION 7-38-005(A)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND LIVE ROACHES ON THE PREMISES, 2 LARGE AND 1 MEDIUM AROUND THE HOT WATER TANK. ALSO, 5 LIVE LARGE FLIES IN THE REAR PREP AREA. INSTRUCTED TO ELIMINATE ALL LIVE ACTIVITY, CLEAN ALL AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. SERIOUS VIOLATION 7-38-020

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND THE FOLLOWING IN NEED OF DETAIL CLEANING: INTERIOR OF THE WALK/REACH IN COOLERS-INCLUDING THE STORAGE RACKS, RUBBER GASKETS AND DOOR. INTERIOR OF THE REACH IN FREEZERS. BULK INGREDIENT CONTAINERS. THE CAN OPENER AND PREP TABLES IN THE REAR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.

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: FOUND THE INTERIOR OF THE FLOOR DRAINS AND FLOORS AROUND THE BULK INGREDIENT CONTAINERS, MOP SINK, HOT WATER TANK, COOKING AND COOLING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS.

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: FOUND OPENINGS AND CRACKS IN THE LOWER WALL AROUND THE COOKING EQUIPMENT, HOT WATER TANK, MOP SINK AND IN THE DRY STORAGE ROOM. INSTRUCTED TO SEAL ALL CRACKS AND CREVICES AND PROVIDE COVING TO LOWER WALLS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND THE WINDOW SILL IN THE DINING AREA, VENTS ON THE LOWER CEILING IN FRONT OF THE COOKING EQUIPMENT AND THE PIPES BEHIND THE COOKING EQUIPMENT IN NEED OF DETAIL CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN VENTS AND PIPES.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND THE WINDOW SILL IN THE DINING AREA, VENTS ON THE LOWER CEILING IN FRONT OF THE COOKING EQUIPMENT AND THE PIPES BEHIND THE COOKING EQUIPMENT IN NEED OF DETAIL CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN VENTS AND PIPES.

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.