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

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOODS AT IMPROPER TEMPERATURE: COOKED DUCK BONES(SOME MEAT WITH BONES) AT TEMP OF 47.7F TO 51.1F. COOKED RICE AT TEMP OF 49.6F TO 53.4F. BOTH PRODUCTS HAD LABELS OF 7-27-21 WHEN PRODUCT WAS MADE),COLD FOOD MUST MAINTAIN A TEMP OF 41F AND BELOW. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: WE OBSERVED OVER 60 MICE DROPPINGS ON THE FLOOR UNDER AND ON TOP SHELVES AT REAR STORAGE AREAS. INSTRUCTED TO DETAIL, CLEAN, AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION VIOLATION #7-38-020(A).

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED COOKS LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP COOLERS. MUST PROVIDE A PROPER KNIFE HOLDER. ALSO, UTENSILS STORED BEHIND TWO COMPARTMENT SINKS BY THE HANDWASHING SINK MUST REMOVE AND RELOCATED TO MINIMIZE THE SOURCE OF CONTAMINATION

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 CARDBOARD BOXES INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS. OBSERVED BLOOD ON THE FLOOR FROM HANGED RAW PORK INSIDE THE WALK-IN COOLER. INSTRUCTED TO PROVIDE A WASHABLE CONTAINER UNDER RAW HANGED PORKS, ETC.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MECHANICAL DRAIN LEAKING AT THREE COMPARTMENT SINK.HANDWASHING SINK BY TWO COMPARTMENT SINK IS MOVABLE AKWARD TO WASH HANDS.REPAIR ISSUE MENTIONED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NO COVER PROVIDED AT RECEPTACLE AT STAFF WASHROOM, MUST PROVIDED

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NO COVER PROVIDED AT RECEPTACLE AT STAFF WASHROOM, MUST PROVIDED

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.