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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREP COOLER NOT MAINTAINING PROPER TEMPERATURE AT 50.5F. PREP COOLER WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. INSTRUCTED MANAGER THAT ALL COOLERS MUST MAINTAIN A TEMP OF 40.0F OR LOWER. CRITICAL VIOLATION 7-38-005(A). TAGGED THE COOLER "HELD FOR INSPECTION". INSTRUCTED NOT TO USE NOT UNTIL THE COOLER IS MAINTAINING A TEMPERATURE OF 40.0F OR BELOW. PLEASE FAX LETTER TO 312 746 4240 TO UN TAG THE PREP COOLER WHEN IT IS MAINTAINING A TEMPERATURE OF 40.0F OR LOWER.

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: IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS INSIDE THE PREP COOLER SUCH AS BEEF 3 LBS AT 46.7F; SCALLOP 1 LB AT 45.8F; FRESH PORK 1 LB AT 46.8F; BIG SHRIMP 2 LBS AT 46.8F; SMALL SHRIMP 1 LB AT 51,1F; FISH FILLET 1 LB AT 46.9F; SQUID 1 LB AT 46.9F, CATTLE FISH 1 LB AT 47.6F; CHICKEN BREAST .5 LB AT 47.6F; BBQ PORK .5 AT 51.0F; COOLER TEMP AT 50.5F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMP OF 40.0F OR LOWER DURING STORAGE INSIDE THE COOLER. ALSO BREAST CHICKEN 2 LBS AT 84.5F; ROAST PIG 4 LBS AT 77.1F, DUCK 2 LBS AT 94.6F IN HOT HOLDING UNIT. MANAGER DENATURED/DISCARDED THE SAID PRODUCTS WORTH $220.00, 21 LBS TOTAL. 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 PAPER TOWEL ON THE HAND SINK BEHIND THE BAR AND IN THE MIDDLE PART OF THE PREP AREA EXPOSED HAND SINK. INSTRUCTED TO PROVIDE PAPER TOWEL. CRITICAL VIOLATION 7-38-030. MANAGER ASKED ONE OF THE EMPLOYEE TO PUT PAPER TOWEL ON THE EXPOSED HAND SINK DURING INSPECTION.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND EVIDENCE OF MICE DROPPINGS UNDERNEATH THE 2 COMPT SINK IN THE CORNER BEHIND THE BAR APPROXIMATELY 25 TOTAL AND UNDER THE TABLES WITH POTS,PANS, DISHES IN THE REAR HALLWAY STORAGE AREA APPROXIMATELY 10 TOTAL. INSTRUCTED TO REMOVE THE DROPPINGS, CLEAN THE AFFECTED AREAS AND SANITIZE. SERIOUS VIOLATION 7-38-020. HAVE ADDITIONAL INSPECTION FROM PEST CONTROL COMPANY.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK DRY FOOD CONTAINERS ON THE SHELVES BY THE HALLWAY IN THE REAR STORAGE AREA NEEDS LABEL.

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: MUST PROVIDE 2 MORE DRAIN STOPPERS FOR THE 3 COMPT SINK 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN IN DETAIL THE FAN GUARD OF THE 3 DOOR REACH IN COOLER AND MAINTAIN.

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: CLEAN IN DETAIL THE FLOOR ON THE 2ND FLOOR DINING AREA ALONG THE WALL BASE EAST SIDE AND MAINTAIN. ELEVATE ALL ITEMS/ARTICLES OFF THE FLOOR INSIDE THE LIQUOR ROOM/PERSONAL STORAGE ROOM TO PREVENT RODENT/INSECTS HARBORAGE AND HAVE AN EASY ACCESS IN CLEANING THE FLOOR.

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: SEAL HOLES ON THE WALLS IN THE SEASONING ROOM AND MAINTAIN.

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: MISSING SOLID LIGHT SHIELD IN THE PREP/COOK LINE LIGHT BULBS. MUST PROVIDE LIGHT SHIELD AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING SOLID LIGHT SHIELD IN THE PREP/COOK LINE LIGHT BULBS. MUST PROVIDE LIGHT SHIELD AND MAINTAIN.

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.