TAI HO YEE FOOD CO Passes Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14: OBSERVED NO HANDWASHING SIGNAGE IN THE EMPLOYEE TOILET ROOM AND HANDWASHING SINK IN THE BASEMENT. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 3-501.15(B): UPON ARRIVAL, OBSERVED FOOD HANDLERS STORE HOT MEATS INSIDE THE WALK-IN COOLER WITHOUT PROEPERLY COOLING. INSTRUCTED TO USE PROPER COOLING METHODS TO COOL FRESHLY COOKED FOOD ITEMS BEFORE STORING IN WALK-IN COOLER AND MAINTAIN.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B): OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE WALK-IN COOLERS ON SITE. INSTRUCTED TO PROVIDE AMBIENT AIR THERMOMETERS IN ALL COLD HOLDING UNITS AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11: UPON ARRIVAL, OBSERVED FOOD ITEMS STORED IN THE FRONT SERVICE AREA NOT COVERED WHILE NOT BEING PREPARED. INSTRUCTED TO COVER MENTIONED FOOD ITEMS TO PREVENT CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11: UPON ARRIVAL, OBSERVED FOOD ITEMS STORED IN THE FRONT SERVICE AREA NOT COVERED WHILE NOT BEING PREPARED. INSTRUCTED TO COVER MENTIONED FOOD ITEMS TO PREVENT CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.