THREE HAPPINESS RESTAURANT Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: COOKED RICE - 72F, COOKED CHICKEN -83F - ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW /- 2 DEGREES OR AT 140 DEGREES OR ABOVE /- 2 DEGREES. COOKED FOODS BEING COOLED MUST BE LABELED OR RECORDED ON TEMPERATURE LOGS TO ASSURE PRODUCT REACHES CORRECT TEMPERATURE WITHIN THE 6 HOUR TIME FRAME ALLOWED(140F-70F IN 2 HOURS AND FROM 70F-4OF IN 4 HOURS). CITATION ISSUED-CRITICAL 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBERVED 2 LARGE ROACHES CRAWLING ON TOP OF THE DISHMACHINE AND 1 LARGE ROACH ON WALL BY BOILER ROOM BOTH IN BASEMENT DISHWASHING AND FOOD PREP AREA, AND 1 BABY ROACH CRAWLING ON UNDER SIDE OF CUTTING BOARD IN MAIN HOT FOOD PREP AREA ON FIRST FLOOR, ALSO NOTED 15-20 FRUIT FLIES AND 2 HOUSE FLIES ON WALLS THROUGHOUT BASEMENT AREA, AND 2 HOUSE FLIES IN MAIN FOOD PREP AREA ON FIRST FLOOR. MUST CLEAN AND SANITIZZE ALL AREAS AND SURFACES(INCLUDING LEGS, WHEELS AND EXTERIORS OF ALL EQUIPMENT) THROUGHOUT BASEMENT, KEEP EXCESS WATER OFF FLOORS IN SAME AREA, AND REQUEST VISIT FROM PEST CONTROL COMPANY. CITATION ISSUED-SERIOUS 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: PAINT ALL RUSTY STORAGE RACKS AND RUSTY EXTERIORS OF DEEP FREEZERS IN BASEMENT. PAINT INTERIOR WALLS AND CEILING INSIDE WALLK-IN COOLER THAT ARE NO LONGER EASILY CLEANABLE IN BASEMENT.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF THE FOLLOWING IN FIRST FLOOR PREP AREA: WOK STATIONS, DEEP FRYER, COOLERS AND PREP TABLES, ALL CUTTING BOARDS(BOTH SIDES). IN BASEMENT STORAGE AND FOOD PREP AREA: ALL STORAGE RACKS, PREP TABLES, AND SHELVES, DISH MACHINE, BBQ COOKER, INTERIORS AND EXTERIORS OF REACH-IN FREEZERS, AND ICE MACHINE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT ALL ROOMS AND AREAS ON BOTH LEVELS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. MUST KEEP ALL FLOORS DRY THROUGHOUT BASEMENT AREA.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN AND/OR PAINT WALLS IN FIRST FLOOR PREP AREA AND IN AREA LEADING INTO BASEMENT, AND WALLS, CEILINGS AND ATTACHED PIPES IN BASEMENT AREA. CLEAN SOILED LIGHT SHIELDS IN BOTH PREP AREAS, REPLACE STAINED CEILING TILES IN BOTH WASHROOMS ON FIRST FLOOR, CLEAN EXTERIOR OF DOOR TO WALK-IN COOLER TO BASEMENT.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING END CAPS ON LIGHTS IN BASEMENT PREP AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING END CAPS ON LIGHTS IN BASEMENT PREP AREA.

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.