TAI HO YEE FOOD CO Gets Conditional Pass on Health Inspection - Chicago Grocery store

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) OBSERVED ALL FOOD CONTACT SURFACE MUST BE CLEANED AND SANITIZED. INSTRUCTED TO CLEAN AND SANITIZE.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED CARDBOARD BEING REUSE AS A SHELF LINER. INSTRUCTED NOT TO RE-USE CARDBOARD.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-102.11 OBSERVED GROCERY BAGS BEING USED FOR FOOD STORAGE IN THE WALK-IN FREEZER; INSTRUCTED TO USE FOOD GRADE BAGS FOR ALL FOOD STORAGE IN REFRIGERATION UNITS AND FREEZERS. 4-101.17 OBSERVED RAW WOOD BEING USED AS A CHOPPING BLOCK FOR COOKED MEATS. INSTRUCTED TO SEAL RAW WOOD OR DO NOT USE RAW WOOD MATERIAL FOR A FOOD CONTACT SURFACE.

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: 4-601.11(C) OBSERVED ACCUMULATED GREASE DEBRIS ON THE COOKING UNITS LOCATED IN THE 1ST FLOOR FOOD PREP AREA. INSTRUCTED TO CLEAN.

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: 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.

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: 6-501.12 OBSERVED ACCUMULATED FOOD GREASE AND DIRT DEBRIS ON THE FLOORS IN THE REAR 1ST FLOOR FOOD PREP AREA AND IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN THE FLOOR AROUND AND BEHIND KITCHEN EQUIPMENT IN ALL PREP AREAS.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 4-202.18 OBSERVED MISSING VENTS LOCATED ABOVE THE COOKING EQUIPMENT IN THE 1ST FLOOR REAR FOOD PREP AREA. INSTRUCTED TO REPLACE. 6-501.14 OBSERVED ACCUMULATED GREASE DEBRIS ON THE HOOD FILTERS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 4-202.18 OBSERVED MISSING VENTS LOCATED ABOVE THE COOKING EQUIPMENT IN THE 1ST FLOOR REAR FOOD PREP AREA. INSTRUCTED TO REPLACE. 6-501.14 OBSERVED ACCUMULATED GREASE DEBRIS ON THE HOOD FILTERS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.