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

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: NOTED ASSORTED SHELLFISH FOOD ITEMS (OYSTERS AND CLAMS) WITH NO TAGS ATTACHED INSIDE WALK IN COOLER. INSTRUCTED TO ALWAYS HAVE TAGS ATTACHED TO SHELLFISH UNTIL THE LAST BATCH IS CONSUMED AND THEN THEN THE TAG MUST BE STORED ON FILE FOR AN ADDITIONAL 90 DAYS. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 50 LBS FOOD ITEMS WORTH $400.00 CRITICAL VIOLATION #7-38-005(B)

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER AND FRONT SELLING AREA TO BE IMPROPER:-FISH CAKE 48.0F, PORK (57.2F, 46.2F), BEEF STEW 44.1F, TOFU 43.9F, NOODLES 55.6F, DUCK 47.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 120 LBS OF PRODUCTS WORTH $562.00 THROUGH DENATURING PROCESS. 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEES SERVING READY TO EAT FOODS (VEGETABLES) FROM THE SERVICE PREP AREA WITHOUT WEARING GLOVES OR WASHING HANDS. SAME EMPLOYEE WHILE TAKING FOOD TO CUSTOMER SCRATCHED WITH HEAD WITH BARE HANDS TOUCHED THE FOOD PLATE WITH SAME HANDS AND CONTINUED TO TAKE FOOD TO THE CUSTOMER, ALL WITHOUT WASHING HAND OR WEARING GLOVES. OTHER EMPLOYEES WERE NOTED GOING IN AND OUT OF THE WALK IN COOLER TO PICK COOKED FOOD WITH BARE HANDS OPEN THE REFRIGERATION DOOR WITH SAME HANDS AND THEN FINALLY WASHED THEIR HANDS AT THE ONE COMPARTMENT SINK. DISCUSSED WITH MANAGEMENT THE NO BAREHAND POLICY WITH READY TO EAT FOODS. MUST USE GLOVES, TONGS OR SPOONS. CRITICAL VIOLATION #7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 75 MICE DROPPINGS ON FLOOR, ALONG WALLBASE, ON SHELVES AND ON LEDGING AT THE KITCHEN PREP AREA AND REAR DRY FOOD STORAGE AREAS. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY.....ALSO NOTED REAR EXIT GARAGE DOOR NOT RODENT PROOF WITH OPENING OF ABOUT 1/4" AT THE BOTTOM/JOINT WITH 2 DOORS MEET). INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOLATION #7-38-020

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RUSTY SHELVE INSIDE ALL WALK IN COOLERS. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE....NOTED DIRTY CUTTING BOARDS WITH DEEP CUTS. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND/OR REPLACE

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: INSTRUCTED TO DETAIL CLEAN FLOORS AND FLOOR DRAINS ESPECIALLY AT THE KITCHEN PREP AREA WITH WATER AND ALSO AT THE AREAS WITH MICE DROPPINGS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKING FAUCET AT THE KITCHEN 1 COMPARTMENT SINK, AND AT THE U-JOINT OF HAND WASHING SINK BY THE DISHWASHING AREA. INSTRUCTED TO REPAIR 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED CLUTTER AT THE LIQUOR STORAGE ROOM, HALLWAY USED FOR DRY STORAGE AND GARAGE AREA USED FOR STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.

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: NOTED CLUTTER AT THE LIQUOR STORAGE ROOM, HALLWAY USED FOR DRY STORAGE AND GARAGE AREA USED FOR STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.

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.