WEN CAI CHINESE KITCHEN Passes Health Inspection - Chicago Restaurant

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: SPICES BY THE WOK STATION OUT OF THE ORIGINAL PACKAGING AND IN CONTAINERS WITHOUT A LABEL WITH THE PRODUCT NAMES. INSTRUCTED TO LABEL ALL DRY SPICES OUT OF THE ORIGINAL PACKAGING.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FLY STRIP HANGING BY REAR HAND WASHING SINK. INSTRUCTED TO REMOVE FLY STRIP AND TO USE ONLY IN NON FOOD PREP AREAS. MAINTAIN SAME.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: PLASTIC CONTAINERS USED TO SCOOP TCS FOODS STORED IN THE REACH IN COOLERS NOT PROPERLY STORED. INSTRUCTED TO USE PROPER UTENSILS AND TO PROPERLY STORE SAID UTENSIL(S) IN A BIN/CONTAINER OR HANDLE UP IN THE PRODUCT WHEN NOT IN USE. MAINTAIN SAME.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALUMINUM FOIL BEING USED ON THE COOKING EQUIPMENT AND STORAGE RACKS AS A LINER. INSTRUCTED TO REMOVE FOIL AND KEEP SURFACES SMOOTH AND EASILY CLEANABLE. MAINTAIN SAME.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE STORAGE RACKS INSIDE THE WALK IN COOLER, THE PREP TABLES, EXTERIOR/INTERIOR OF THE SINKS (INCLUDING THE FAUCET KNOBS) WITH A BUILD UP OF FOOD, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXCESSIVE FOOD AND GREASE DEBRIS ON ALL COOKING EQUIPMENT, THE WOK STATION, INTERIOR OF FRYERS AND STOVE. INSTRUCTED TO CLEAN AND SANITIZE ALL.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: THE BASE OF THE FAUCET ON THE 3-COMPARTMENT SINK LEAKS. INSTRUCTED TO FIX AND MAINTAIN GOOD PLUMBING.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS THROUGHOUT THE FOOD PREP AREA WITH EXCESSIVE FOOD, GREASE AND DIRT DEBRIS. INSTRUCTED TO CLEAN UNDER ALL COOKING EQUIPMENT, UNDER THE 3-COMPARTMENT SINK, AROUND THE HOT WATER HEATER AND REFRIGERATORS, UNDER ALL PREP TABLES, AND ALL DRY STORAGE SHELVES. MAINTAIN SAME.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS THROUGHOUT THE FOOD PREP AREA WITH EXCESSIVE FOOD, GREASE AND DIRT DEBRIS. INSTRUCTED TO CLEAN UNDER ALL COOKING EQUIPMENT, UNDER THE 3-COMPARTMENT SINK, AROUND THE HOT WATER HEATER AND REFRIGERATORS, UNDER ALL PREP TABLES, AND ALL DRY STORAGE SHELVES. MAINTAIN SAME.

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.