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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE. PRIORITY FOUNDATION

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO EMPLOYEE PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE WITH ALL NECESSARY ITEMS IN POLICY INCLUDING DISPOABLE GLOVES , FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NOROVIRUS. PRIORITY FOUNDATION

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED PREPARED COOKED FOODS HELD MORE THAN 24 HOURS IN COOLER WITH NO DATE MARKING, ( BATTERED CHICKEN, EGG ROLLS CRAB RAGOON, COOKED MEATS). INSTRUCTED TO IDENTIFY PRODUCT,PROVIDE DATE PREPARED AND DISCARD DATE. PRIORITY FOUNDATION

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED FOODS CONTAINER NOT LABELED WITH COMMON NAME IN PREP AREA AND LARGE DRY STORAGE BINS. INSTRUCTED TO INSTALL

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SHELF LINERS ON DRY STORAGE SHELVES AND LOWER SHELF UNDER PREP TABLE BY 3- COMPARTMENT SINK NOT CLEAN. INSTRUCTED TO CLEAN/ MAINTAIN.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED ALL EXPIRED FOOD HANDLERS TRAINING FOR EMPLOYEE. MUST PROVIDE CURRENT FOOD HANDLERS TRAINING

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: OBSERVED ALL EXPIRED FOOD HANDLERS TRAINING FOR EMPLOYEE. MUST PROVIDE CURRENT FOOD HANDLERS TRAINING

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.