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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: SIGNAGE INSTRUCTING EMPLOYEES TO WASH HANDS NOT POSTED AT ALL HAND WASH SINKS. MUST POST SIGNAGE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

APPROVED THAWING METHODS USED - Comments: NOTED DUCK IN WATER INSIDE IN THE PREP SINK THAWING. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OR INSIDE THE REFRIGERATION UNIT. PRODUCT TEMPERATURE WAS ADEQUATE AT THE TIME.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS AND DRY STORAGE AREAS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA BY THE DISH WASHING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES DURING STORAGE TO PREVENT DUST ACCUMULATION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND WALK IN COOLER STORED INSIDE GROCERY BAGS AND TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED ICE BUILD UP INSIDE THE WALK IN FREEZER ON THE FLOOR, DOOR AND SHELVES AND BOXES (SEALED). INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS AT KITCHEN PREP AREAS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN AND MAINTAIN COOKING EQUIPMENT AT THE REAR AND FRONT PREP AREA WITH DIRT, FOOD DEBRIS AND SPILLS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED HEAVY CLUTTER AT THE REAR DRY STORAGE AREA LEADING TO THE OUTSIDE OF BUILDING ON FLOORS AND UNUSED EQUIPMENT. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- FLOORS ALONG WALL BASE AND UNDERNEATH COOKING STOVE AND FRYERS AT THE REAR PREP AREA -- FLOORS AT THE FOOD/DRY STORAGE AREA ESPECIALLY WHERE THE RAT DROPPINGS WERE FOUND. -- MISSING TILES ON FLOOR AND COVING AT THE PREP ROOM AREA BY THE HAND WASH SINK OF THE PREP AREA -- PEELING PAINT ON WALLS AT THE REAR DRY STORAGE AREA AND CRACKS ON THE WALL C. MUST ALSO CLEAN AND MAINTAIN FLOOR DRAINS THROUGHOUT THE REAR FOOD PREP/DRY STORAGE AREA AND KEEP DRY ALL THE TIME.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- FLOORS ALONG WALL BASE AND UNDERNEATH COOKING STOVE AND FRYERS AT THE REAR PREP AREA -- FLOORS AT THE FOOD/DRY STORAGE AREA ESPECIALLY WHERE THE RAT DROPPINGS WERE FOUND. -- MISSING TILES ON FLOOR AND COVING AT THE PREP ROOM AREA BY THE HAND WASH SINK OF THE PREP AREA -- PEELING PAINT ON WALLS AT THE REAR DRY STORAGE AREA AND CRACKS ON THE WALL C. MUST ALSO CLEAN AND MAINTAIN FLOOR DRAINS THROUGHOUT THE REAR FOOD PREP/DRY STORAGE AREA AND KEEP DRY ALL THE TIME.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.