YANBANG CAI SICHUAN RESTAURANT Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: DISHMACHINE HAS 0 PPM CHEMICAL SANITIZING RINSE FOR UTENSILS. MUST PROVIDE ACCEPTABLE CHEMICAL SANITIZER. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 35 0R MORE MICE DROPPINGS ON FLOOR UNDER SHELVING IN BULK CONTAINER STORAGE AREA OF KITCHEN AND 15 LIVE CRAWLING ROACHES AT DISH MACHINE IN REAR PREP AREA. MUST REMOVE CLEAN/SANITIZE AFFECTED AREAS. CONTACT PEST CONTROL FOR SERVICE BETWEEN NOW AND PRIOR TO RE-INSPECTION. SERIOUS VIOLATION 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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM AND EXTERIOR SURFACE OF THE FRYER, INTERIOR AND EXTERIOR OF REFRIGERATION UNITS. REMOVE GREASE BUILD-UP RUNNING DOWN SIDES OF COOKING EQUIPMENT AND AT WOK STATION.

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 AND REMOVE GREASE BUILD-UP ON FLOORS UNDER DEEP FRYERS.

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: MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT (COOKING, DISHMACHINE AND PREP TABLES) TO REMOVE SPLATTER AND DIRT. ALSO REPLACE WATER STAINED CEILING TILES THROUGHOUT WHERE NEEDED. CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT (COOKING, DISHMACHINE AND PREP TABLES) TO REMOVE SPLATTER AND DIRT. ALSO REPLACE WATER STAINED CEILING TILES THROUGHOUT WHERE NEEDED. CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE.

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.