SKY CHOP SUEY INC Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREP COOLER UNABLE TO MAINTAIN PROPER TEMPERATURE, INTERNAL TEMPERATURE OF 50.1F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO MAINTAIN PROPER TEMPERATURE OF 40F OR BELOW AT ALL TIMES. VIOLATION 7-38-005A CRITICAL.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN PREP COOLER: BEEF AT 45.4F, CHICKEN 46.1F, SHRIMP 58.0F, PORK 49.2F, ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. APPROX 1OLBS, $ 50 VALUE. VIOLATION 7-38-005A CRITICAL.

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 INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: LIVE ROACHES AND ROACH FECES NOTED IN VARIOUS AREAS THROUGH OUT PREMISES: 10 LIVE ROACHES NOTED IN BRACKETS OF WIRE STORAGE SHELVES ABOVE PREP SINK. 5 LIVE ROACHES NOTED CRAWLING AROUND ELECTRICAL PIPE NEAR HOT WATER TANK. 3 LARGE ROACHES ON CEILING NEXT TO COOKING HOOD. 15 LIVE ROACHES CRAWLING ALONG WALL BASE BEHIND WOK STATION/COOKING LINE. 5 LIVE ROACHES NOTED IN DRY STORAGE AREA BEHIND CONTAINERS. 2 LIVE BABY ROACHES CRAWLING NEAR HOT WATER TANK, 1 LIVE BABY ROACH CRAWLING NEAR PREP COOLER. ROACH FECES NOTED AT ALL AREAS WHERE ROACHES LOCATED, AROUND ELECTIRAL PIPING AND WIRE RACKS. NUMEROUS DEAD ROACHES ALSO NOTED IN MOTORS OF COOLERS, ALONG WALLBASE THROUGH OUT. INSTD TO REMOVE ALL ROACHES, CLEAN AND SANITIZE ALL AFFECTED AREAS. VIOLATION 7-38-020 CRITICAL.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CARDBOARD BOXES BEING USED FOR STORAGE CONTAINERS. INSTD TO USE PROPER FOOD GRADE CONTAINERS.

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: THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT THROUGH OUT NOT CLEAN; EXCESSIVE FOOD DEBRIS: INTERIOR OF FRYERS, WOK STATION, ALL STORAGE SHELVES AND WIRE RACKS, STORAGE CONTAINERS. INTERIOR/EXTERIOR OF ALL COOLERS INCLUDING RUBBER GASKETS AND MOTORS, ENTIRE COOKING LINE, WOK STATION, ALL PREP TABLES LEGS, WHEELS, ATTACHED PIPING OF ALL EQUIPMENT, CAN OPENER AND HOLDER, CUTTING BOARDS, AND RICE COOKERS. INSTD TO CLEAN, FREE OF DEBRIS AND MAINTAIN SAME.

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: FLOOR THROUGH OUT PREMISES, UNDER AND BEHIND ALL EQUIPMENT, COOLER AND COOKING LINE NOT CLEAN, EXCESSIVE GREASE AND DEBRIS. INSTD TO CLEAN AND MAINTAIN.

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: EXCESSIVE GREASE ACCUMULATION ON INTERIOR OF HOOD AND FILTERS. INSTD TO CLEAN AND MAINTAIN. WALLS THROUGH OUT PREMISES NOT CLEAN, FOOD DEBRIS. INSTD TO CLEAN AND MAINTAIN. ALL LIGHTSWITCH COVERS AND DOORS AROUND KNOBS NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN. WALL UNDERNEATH 3-COMPARTMENT SINK IN POOR REPAIR, BUCKLING AND LOOSE FROM WALL. INSTD TO REPAIR SAME AND HAVE TIGHT FITTING.

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: EXCESSIVE GREASE ACCUMULATION ON INTERIOR OF HOOD AND FILTERS. INSTD TO CLEAN AND MAINTAIN. WALLS THROUGH OUT PREMISES NOT CLEAN, FOOD DEBRIS. INSTD TO CLEAN AND MAINTAIN. ALL LIGHTSWITCH COVERS AND DOORS AROUND KNOBS NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN. WALL UNDERNEATH 3-COMPARTMENT SINK IN POOR REPAIR, BUCKLING AND LOOSE FROM WALL. INSTD TO REPAIR SAME AND HAVE TIGHT FITTING.

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.