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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND THE REACH-IN COOLER NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE OF 40F OR LOWER. AMBIENT TEMPERATURE WAS 52.3F. POTENTIALLY HAZARDOUS FOOD WAS FOUND INSIDE THE REACH-IN COOLER INCLUDING COOKED CHICKENS. OBSERVED ICE BUILDUP ON THE SAME COOLER MENTIONED ABOVE. INSTRUCTED TO HAVE THE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE AND THE ICE BUILDUP IS REMOVED. CRITICAL VIOLATION 7-38-005A

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: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS HANGING ABOVE THE HOT-HOLD UNIT IN THE FRONT SERVICE AREA: WHOLE DUCKS AT 83.7F, WHOLE CHICKENS AT 88.8F, PORK RIBS AT 76.1. OBSERVED CHICKEN FEET AT 60.2F, PIG INTERNALS AT 125.3, CHICKEN LEGS AT 100.4F, AND CHICKEN/DUCK FEET AT 68.0F STORED INSIDE OF THE HOT-HOLDING UNIT AT THE FRONT PREP AREA. FOUND COOKED CHICKEN STORED IN A REFRIGERATOR UNIT AT 63.5F. OBSERVED A CONTAINER OF RICE SOUP AT 58.7F THAT WAS COOKED YESTERDAY IN THE REFRIGERATOR NEAR COOKING EQUIPMENT AT FRONT PREP AREA, HOWEVER THE COOLER MAINTAINED THE PROPER TEMPERATURE OF 37.1F AT TIME OF INSPECTION. MANAGER VOLUNTARILY DISCARDED 430# OF FOOD WORTH $4,300. CRITICAL VIOLATION 7-38-005A

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND NO HOT WATER IN BOTH WASHBOWLS SINKS IN THE MEN'S AND WOMEN'S WASHROOM ON THE 2ND FLOOR. OBSERVED THE EXPOSED HAND SINK IN THE REAR KITCHEN NEAR THE DISHMACHINE WATER PIPE NOT CONNECTED. INSTRUCTED TO PROVIDE HOT AND COLD WATER UNDER CITY PRESSURE AT ALL TIMES AND RECONNECT THE WATER PIPE UNDER THE EXPOSED HAND SINK TO PROVIDE A FUNCTIONAL HAND SINK. CRITICAL VIOLATION 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: EVIDENCE OF RODENT INFESTATION. OBSERVED OVER APPROXIMATELY 250 RAT DROPPINGS IN THE REAR STORAGE AREA UNDER STORAGE RACKS, ON TOP OF BULK FOOD CONTAINERS, AND ALL ALONG THE REAR STORAGE RACKS WITH GNAW MARKS IN VARIOUS BAGS OF RICE, DRIED FISH, AND BULK FOOD ITEMS. OBSERVED APPROXIMATELY 1O OR MORE MICE DROPPINS IN EACH OF THE FOLLOWING AREAS: WINDOWSILL NEAR THE BUILT-IN WOODEN STORAGE BOXES IN FRONT PREP, UNDER THE FISH TANK IN THE HALLWAY BETWEEN THE FRONT AND REAR PREP AREAS, BEHIND THE FRONT BAR IN THE STORAGE CLOSET UNDER THE STAIRS, WOMEN'S WASHROOM ON THE 1ST FLOOR. INSTRUCTED TO REMOVE ALL DROPPINGS, DETAIL CLEAN, AND SANITIZE ALL INFECTED AREAS. OBSERVED A 1 INCH GAP IN THE REAR EXIT DOOR. INSTRUCTED TO RODENT PROOF THE BOTTOM OF THE DOOR. SERIOUS VIOLATION 7-38-020

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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE WALK-IN COOLER. OBSERVED EMPLOYEES CLEANING THE DIRTY FLOORS OF THE WALK-IN COOLER WITH CLEANING PRODUCTS SPLASHING DIRECTLY ONTO THE PARTIALLY COOKED WHOLE PIGS, HANGING FROM THE CEILING ABOUT 3-4 INCHES FROM THE FLOOR. ALSO OBSERVED OPEN CONTAINERS OF COOKED FOOD STORED ON TOP OF OPEN CONTAINERS OF COOKED DIRECTLY ON THE FLOOR OF THE WALK-IN COOLER. INSTRUCTED TO REMOVE OR COVER ALL FOOD PRODUCTS FROM THE WALK-IN COOLER BEFORE CLEANING THE INTERIOR OF THE WALK-IN COOLER AND TO STORE FOOD ITEMS ON STORAGE RACKS AT LEAST 6 INCHES OFF THE FLOOR AT ALL TIMES. INSTRUCTED TO NOT DOUBLE STACK OPEN FOOD CONTAINERS. SERIOUS VIOLATION 7-38-005A.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL FOOD CONTAINER NEED TO BE PROPERLY LABELED IN ALL STORAGE AREA,ALL REFRIGERATION UNITS WALK IN UNITS.ECT

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DUMP WAITER HAS PACKAGEING WHICH IS PEELING OFF. NEEDS TO REMOVE AND MAINTAIN

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR THUR OUT THE KITCHEN NEED DETAIL CLEANING UNDER AND AROUND HEAVY COOKING EQUIPEMENT, THE TILES IN THE MAIN KITCHEN REGROUT AND SEALED BY THE 3 COMPARTMENT AND 2 COMPARTMENT AND REAR AREA WHERE THE DUCKS ARE HANGING.BASEBORD COVING IS OPEN NEED TO BE REGROUT OR SEALED. FLOORS THUR OUT THE PREMISES NEEDS DETAIL CLEANING.

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: WALLS IN THE KITCHEN NEEDS TO BE PATCH UP WITH OPEN HOLES IN THE FRONT BAR AREA SIDE STORAGE AREA. WALLS BEHIND THE MOP SINK BLACK NOT CLEAN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WOMENS WASHROOM NOT WORKING VENTILATION

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR ALL LEAKY PIPES UNDER THE 2-COMPARTMENT SINKS AND EXPOSED HAND SINKS IN PREP AREAS AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: ALL REFRIGERATION UNITS NEED THERMOMETERS IN ALL UNITS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REAR STORAGE AREA BY THE OVERHEAD DOOR NEEDS TO MAINTINE FRRE OF LITTER AND CLEAN COOKING EQUIPMENT AND PROPERLY STORED.

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: REAR STORAGE AREA BY THE OVERHEAD DOOR NEEDS TO MAINTINE FRRE OF LITTER AND CLEAN COOKING EQUIPMENT AND PROPERLY STORED.

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.