SUN WAH BAR-B-Q INC CO Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING FOODS BEING HELD IN FRONT DISPLAY WINDOW/PREP AREA AT IMPROPER TEMPERATURES. WHOLE, COOKED DUCKS AT TEMPERATURES RANGING FROM 81.3F TO 112.6F. PIG EARS AT 80.6F. CHICKEN AT 94.5F. INTESTINES AT 120.6F. BBQ PORK AT 121.3F. INSTRUCTED ALL HOT FOODS MUST BE HELD AT 140F OR ABOVE. ALL FOODS DISCARDED. MANAGEMENT STATES TOTAL LBS DISCARDED TO BE 30 LBS WITH AN ESTIMATED VALUE OF $250.00. 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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT WATER THROUGHOUT 1ST FLOOR WASHROOMS AND ALL FOOD PREP AREAS. WATER TEMPERATURE NOTED AT 74.1F AT FRONT PREP EXPOSED HAND SINK. 70.5F IN THE REAR PREP. 75.9 AT FRONT BAR EXPOSED HAND SINK AND 71.5 IN THE FIRST FLOOR WASHROOMS. CRITICAL VIOLATION 7-38-030. TECHNICIAN ARRIVED ON SITE TO MAKE ADJUSTMENTS TO WATER HEATER SYSTEM.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM #1937752 ON 6-28-16 NOT CORRECTED. #43-ALL WIPING CLOTH FOR WIPING THE CHOPPING BOARDS, PREP TABLES, COOLERS, DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: KNIVES IMPROPERLY STORED BETWEEN THE WALL AND THE METAL CLEAN DISH STORAGE TABLE. ALSO COOKS LINE PREP COOLERS. MUST PROPERLY STORE CLEAN KNIVES AND PROVIDE PROPER KNIFE HOLDER ON THE COOKS LINE.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE TAPE AS A MEANS OF REPAIR OR AS LINER ON THE SIDES OF PREP TABLES THROUGHOUT THE FRONT PREP AREA. MUST BE A SMOOTH CLEANABLE SURFACE. MUST NOT USE PLASTIC GROCERY BAGS OR CARDBOARD BOXES AS FOOD CONTAINERS IN COOLERS AND FREEZERS. MUST BE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS. REAR KITCHEN LARGE PLASTIC CUTTING BOARDS IN EXTREMELY POOR CONDITION WITH BLACKENED DEEP GROOVES. MUST REPLACE. METAL RACK SHELVING IN PORK/DUCK WALK-IN COOLER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN 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: EXTERIOR OF THE KITCHEN DISH MACHINE WITH DIRT AND DEBRIS. UTILITY MOP SINK WITH EXCESSIVE, ACCUMULATED DIRT. MUST CLEAN AND MAINTAIN 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER THE KITCHEN DISH MACHINE, TWO COMPARTMENT SINK AND DISH EXPOSED HAND SINK DIRTY WITH POOLING LIQUID AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. MISSING FLOOR TILES AND BASEBOARD COVING THROUGHOUT THE REAR KITCHEN AND ENTRANCE TO THE MEAT WALK-IN FREEZER. MUST REPLACE.

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: FLOORS UNDER THE KITCHEN DISH MACHINE, TWO COMPARTMENT SINK AND DISH EXPOSED HAND SINK DIRTY WITH POOLING LIQUID AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. MISSING FLOOR TILES AND BASEBOARD COVING THROUGHOUT THE REAR KITCHEN AND ENTRANCE TO THE MEAT WALK-IN FREEZER. MUST REPLACE.

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.