WING HO 128, INC. Fails Health Inspection - Chicago Live poultry

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO WRITTEN PROCEDURE OR 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED HAND WASHING SIGNS ARE NEEDED AT ALL HAND WASHING SINKS IN THE FOOD PREP AREAS AND IN THE TOILET ROOM. INSTRUCTED TO PROVIDE.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) OBSERVED ACCUMULATED BLOOD AND INTESTINE DEBRIS ON THE TROUGH EQUIPMENT AND THE INTERIOR OF THE 1 COMPARTMENT, 2 COMPARTMENT AND 3 COMPARTMENT SINKS. INSTRUCTED TO CLEAN AND SANITIZE ALL.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED RAW POULTRY AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN 2 REFRIGERATION UNITS; ABOUT 30 LBS OF RAW POULTRY AT TEMPERATURES RANGING FROM 52F-66F AND ABOUT ONE DOZEN EGGS AT 52F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED AND DENATURE SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED INADEQUATE REFRIGERATION TEMPERATURE ON TWO REFRIGERATORS LOCATED IN THE CUSTOMER SERVICE AREA. AT THE TIME OF THE INSPECTION ONE REFRIGERATION UNIT WAS AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 55F AND ANOTHER REFRIGERATION UNIT WAS AT AN INADEQUATE TEMPERATURE OF 66F. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. REFRIGERATION UNITS WERE MAINTAINING 28F AND 35F BY THE END OF THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY ON SITE. OBSERVED ABOUT 10 LIVE LARGE FLIES FLYING AROUND IN THE CUSTOMER SERVICE AREA AND IN THE FOOD PREP AREA. INSTRUCTED TO ELIMINATE LIVE INSECT ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMEND CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15 OBSERVED FACILITY WITH THE FRONT DOOR OPENED WITHOUT A SCREEN TO PREVENT PEST ENTRY. INSTRUCTED TO PROVIDE A SCREEN DOOR OR DO NOT LEAVE THE FRONT ENTRANCE DOOR OPENED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.13 OBSERVED FLY TRAPS HANGING FROM THE CEILING IN THE CUSTOMER SERVICE AREA. INSTRUCTED TO REMOVE AND ONLY ALLOW PEST CONTROL TO SERVICE THE FACILITY AND PROVIDE TRAPS.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED RAW CHICKEN BEING STORED IN GROCERY BAGS. INSTRUCTED TO STORE FOODS IN FOOD GRADE BAGS OR FOOD GRADE CONTAINERS.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-501.19 OBSERVED 3 COMPARTMENT SINK ONLY MAINTAINING 98F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN AT LEAST 110F AT THE 3 COMPARTMENT SINK AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. BY THE END OF THE INSPECTION, MANAGER CORRECTED THE VIOLATION AND 3 COMPARTMENT SINK WAS MAINTAINING 111F. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

This violation was corrected during the inspection.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED THE FLOORS WALLS AND CEILINGS WITH EXCESSIVE ACCUMULATED FOOD AND DIRT DEBRIS. 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.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED PLASTIC REFUSE CONTAINERS WITHOUT LIDS BEING USED FOR DISPOSAL OF ANIMAL REMAINS. INSTRUCTED TO PROVIDE METAL CONTAINERS WITH LIDS AT ALL TIMES FOR ALL DISPOSABLE OF ANIMAL REMAINS THAT OCCUR INSIDE OF THE FOOD PREP AREA. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(B).

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED ALL INTERIOR OF REFRIGERATION AND FREEZER UNITS, INTERIOR EXTERIOR OF ALL CAGES AND REFUSE CONTAINERS WITH ACCUMULATED FOOD AND FEATHER DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE ALL IN ORDER TO ELIMINATE FOUL ODORS.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 UNABLE TO PROVIDE A FOOD HANDLERS CERTIFICATE FOR THE MALE FOOD HANDLER. INSTRUCTED TO MEET REQUIREMENT.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 UNABLE TO PROVIDE A FOOD HANDLERS CERTIFICATE FOR THE MALE FOOD HANDLER. INSTRUCTED TO MEET REQUIREMENT.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.