SKY LAKE CHINESE KITCHEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER TOUCHING SOILED WASHCLOTH, WIPING DOWN PREP TABLE, THEN TOUCHING EGG ROLLS WITHOUT WASHING HANDS BETWEEN TASKS. SAME FOOD HANDLER WASHED HANDS IN MIDDLE COMPARTMENT OF 3-COMPARTMENT SINK WITH NO SOAP, WIPING HANDS ON SOILED APRON AND TOUCHING READY TO EAT COOKED RICE WITH BARE HANDS. INSTRUCTED MANAGER TO MONITOR EMPLOYEE HAND WASHING. HANDS MUST BE WASHED BETWEEN TASKS IN AN EXPOSED SINK WITH WARM RUNNING WATER, SOAP, AND DRIED IN A SANITARY MANNER. WASHING HANDS IN A UTENSIL WASHING SINK IS PROHIBITED. CRITICAL VIOLATION 7-38-010A

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE, PREP TABLES, COOLERS, FREEZERS, COOKING EQUIPMENT.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE STAINED CEILING TILES IN WASHROOM.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT SHIELD IN FRONT PREP AREA AND DAMAGED LIGHT SHIELD NEAR REAR DOOR.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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.