WEN CAI CHINESE KITCHEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN UP PROCEDURES ON PREMISES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE THE NECESSARY ITEMS AT A MINIMUM GLOVES, FACE MASKS,DISPOSABLE MOPS AND APPRORIATE SANITIZER WITH PROPER TEST STRIPS(1000-5000PPM), OR DISINFECTANT RATED FOR NOROVIRUS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS FOODS STORED IN COOLER WITH ONLY PREPARED DATE, INSTRUCTED TO PROPERLY LABEL AND DATE TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED, SOLD,OR DISCARDED FOR A MAXIMUM OF 7 DAYS PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTH ON REAR PREP TABLE, INSTRUCTED TO STORE IN SANITIZING SOLUTION 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUT MEATS/FRUIT IN FREEZER AND IN WALK-IN COOLER CUT VEGETABLES IN GROCERY BAGS, INSTRUCTED TO PROVIDE PROPER FOOD GRADE CONTAINERS, OR FOOD GRADE BAGS ie. ZIP-LOC, OR BAGGIES.

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: OBSERVED CUT MEATS/FRUIT IN FREEZER AND IN WALK-IN COOLER CUT VEGETABLES IN GROCERY BAGS, INSTRUCTED TO PROVIDE PROPER FOOD GRADE CONTAINERS, OR FOOD GRADE BAGS ie. ZIP-LOC, OR BAGGIES.

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.