YAO Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE DURING THE INSPECTION WHILE OPEN AND OPERATING. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WITH THE ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTITICATE WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT RUNNING WATER AT THE HANDWASHING SINK ON THE SIDE OF THE TWO DOOR REFRIGERATOR IN THE FRONT FOOD PREP AREA. TEMPERATURE OF WATER WAS 68.0F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT (100-120F) AND COLD RUNNING AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE DISHWASHING/MOP SINK STORAGE AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

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: OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. PLEASE REVIEW COMMENTS FOR WTAG REMOVAL INSTRUCTIONS. PRIORITY VIOLATION 7-38-025, CITATION ISSUED

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THERMOMETERS IN THE COLD HOLDING UNITS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED THREE STICKY INSECT TRAPS STORED IN THE DISHWASHING/MOP SINK AREA ABOVE THE SPRAYER SINK AND WHERE CLEAN BOWLS AND CUPS WERE STORED IN THE SAME MENTIONED AREA. INSTRUCTED TO RELOCATE AND REFRAIN FROM STORING INSECT CONTROL DEVICES ABOVE FOOD PREP AREA AND WHERE CLEAN DISHWARE IS STORED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED TWO FOOD STORAGE BINS WITH SEAWEED KNOTS AND PORK STORED ON THE FLOOR UNDER THE SHELVING UNIT, ACROSS FROM THE THREE COMPARTMENT SINK NEAR THE FRONT FOOD PREP AREA. INSTRUCTED TO REFRAIN FROM STORING FOOD ON THE FLOOR AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SLIGHT BLACK RESIDUE INTERIOR OF THE ICE MACHINE ON THE BLUE ICE SHEILD. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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: OBSERVED SLIGHT BLACK RESIDUE INTERIOR OF THE ICE MACHINE ON THE BLUE ICE SHEILD. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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.