SUN WAH BAR-B-Q INC CO Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND MARINATED AND PARTIALLY COOKED CHICKEN STORED INSIDE THE SMALL COOLER AT FRONT PREP AREA AT TEMP OF 58.2F TO 72.5F ;CHICKEN LEGS AT TEMP OF 75.3F;ONE DUCK AT TEMP OF 76.6F. UNIT MAINTAINED AIR TEMP OF 40.5F. FOUND PULLED COOKED CHICKEN STORED INSIDE THE WALK-IN COOLER AT TEMP OF 62.6F UNIT MAINTAINED AIR TEMP OF 39.7F. MANGER/OWNER DISCARDED AND DENATURED TEMPERATURE ABUSED FOOD.POUNDS 70, VALUE 291. 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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP PROVIDED AT EXPOSED HAND SINK AT REAR PREP AREA,ALSO NOT ACCESSIBLE, UNABLE TO WASH HANDS,SAID SINK WAS FILLED WITH ITEMS: BOTTLE OF BLEACH, SCRUBBING BRUSHES, CAPS AND ETC. THE FRONT EXPOSED HAND SINK BY PREP AND DISHWASHING AREA SOAP WAS DILUTED SO MUCH WITH WATER THAT NO SUDS FORMED WHEN HANDS WERE WASHED.MANGER PROVIDED UNDILUTED SOAP FOR BOTH EXPOSED HAND SINKS. CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING STORAGE: FOUND BOTTLE OF HAND SOAP STORED AT LEDGE OF THE TWO COMPARTMENT SINKS WHERE SHREDDED CABBAGE WERE SOAKING.OBSERVED RESIDUE FROM UNDER THE SOAP BOTTLE DRIPPING INTO THE COMPARTMENT.INFORMATION GIVEN TO STORE NON-FOOD PRODUCTS AWAY FROM FOOD. OBSERVED AT FRONT PREP AREA TWO LARGE WOOD CUTTING BLOCKS WITH POROUS,COARSE, DEEP CUT WITH ENCRUSTED FOOD,GREASE AND LIQUID JUICE FROM CUT FOOD,AT THE TOP SURFACE.INSTRUCTED TO PROVIDE A CUTTING BLOCK WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE,TO MINIMIZE SOURCE OF CONTAMINATION. FOOD NOT PROTECTED DURING STORAGE. OBSERVED STORED INSIDE THE TWO DOOR REACH-IN COOLER,UNCOVERED STACKED DISHES ON TOP EACH OTHER WITH READY TO EAT FOOD IN IT(SHREDDED CARROTS AND OTHER VEGETABLE). SERIOUS VIOLATION:7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT MAINTAINED.OBSERVED WASTE GREASE BOX WITH BUILD UP OF LAYERS OF GREASE,THAT DRIPS ON GROUND WHICH IS SATURATED WITH GREASE. WALL AND DOOR BEHIND THE WASTE GREASE CONTAINER SPLATTERED WITH GREASE. ALSO OBSERVED RAT DROPPINGS OUTSIDE BY THE SIDE EXIT DOOR, ACCUMULATED ITEMS:BROOMS,DIRTY BUCKETS,EMPTY OIL CONTAINERS ETC. ARE STORED ON GROUND AND BY THE FENCE,INSTRUCTED TO REMOVE / ELEVATED ITEMS NEEDED 6" OFF THE GROUND AND KEEP AREA CLEAN TO MINIMIZE RODENT / INSECT ACTIVITIES. MUST CLEAN AND MAINTAIN MENTIONED AREA.GREASE BOX MUST BE FREE OF ANY HARDENED AND EXCESSIVE GREASE. SERIOUS VIOLATION:7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DIRTY CARD BOARD IS USED AS A DIVIDER BETWEEN BASE OF PREP TABLES,INSTRUCTED TO REMOVE AND PROVIDE A DIVIDER WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. BROKEN RUBBER GASKET INSIDE THE DOORS OF DISPLAY PREP COOLER,INSTRUCTED TO REPAIR/REPLACE WITH A SMOOTH,CLEANBLE AND NON-ABSORBENT MATERIAL. FOUND KNIVES STORED UNDER THE PREP TABLE AND BETWEEN EQUIPMENTIN THE KITCHEN. INSTRUCTED TO PROVIDE KNIFE RACKS.RAW WOOD SHELVES IN REAR AND SIDE STORAGES ARE IN POOR REPAIR:DIRTY,GREASY,CHIPPED AND POROUS SURFACE. SHELVES SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

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: GREASE AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,HOOD FILTERS,DEEP FRYERS,ALL SHELVES UNDER THE PREP TABLE WITH FOOD DEBRIS AND GRIMES,ALSO DIRTY,RUSTY TOOLS ARE STORED BY THE CARRYOUT CONTAINER UNDER THE PREP TABLES IN THE KITCHEN.INSTRUCTED TO CLEAN ALL SHELLVES,REMOVE TOOLS FROM FOOD PREP AREA.

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: CEMENT FLOOR IN DELIVERY AREA AND CEMENT STEPS IN FRONT THE REAR DOOR,HAVING AN ACCUMULATIONS OF GREASE AND GRIMES BUILD-UP,VERY SLIPPERY,GREASE STICKS ON BOTTOM OF YOUR SHOES,INSTRUCTED TO CLEAN AND MAINTAIN.BROKEN BASEBOARD/COVING INSIDE THE REAR LARGE ROOM WERE DUCKS ARE HANGED,NEED TO REPLACE,MOST OF THE GROUT REMOVED FROM BETWEEN FLOOR TILES THROUGHOUT THE KITCHEN,DISH ROOM,REAR PREP, STANDING WATER BETWEEN THE FLOOR TILES,INSTRUCTED TO REGROUT SAID AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CEMENT FLOOR IN DELIVERY AREA AND CEMENT STEPS IN FRONT THE REAR DOOR,HAVING AN ACCUMULATIONS OF GREASE AND GRIMES BUILD-UP,VERY SLIPPERY,GREASE STICKS ON BOTTOM OF YOUR SHOES,INSTRUCTED TO CLEAN AND MAINTAIN.BROKEN BASEBOARD/COVING INSIDE THE REAR LARGE ROOM WERE DUCKS ARE HANGED,NEED TO REPLACE,MOST OF THE GROUT REMOVED FROM BETWEEN FLOOR TILES THROUGHOUT THE KITCHEN,DISH ROOM,REAR PREP, STANDING WATER BETWEEN THE FLOOR TILES,INSTRUCTED TO REGROUT SAID AREA.

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.