YEE HEUNG XIAN CUISINE Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS NOTED AT IMROPER TEMPERATURES. NOTED APPROXIMATELY 38LBS OF PORK, 20LBS OF BEEF,20LBS OF LAMB, 2LBS OF TOFU AND 1LB OF BEAN SPROUTS AT IMPROPER TEMPERATURES RANGING BETWEEN 48-77 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP AND PAPER TOWELS LOCATED AT THE HAND SINK IN THE 1ST FLOOR DISH WASHING AREA. MUST PROVIDE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD AND FOOD CONTACT SURFACES NOT PROPERLY PROTECTED DURING STORAGE. NOTED RAW EGGS BEING IMPROPERLY STORED ABOVE READY TO EAT CELERY AND NOTED RAW BEEF BEING STORED ABOVE COOKED FISH. INSTRUCTED ON PROPER FOOD STORAGE. ALSO NOTED RODENT DROPPINGS ON TOP AND INSIDE AN OPEN CONTAINER OF PLASTIC FOOD STORAGE BAGS. ALSO NOTED A LARGE POT OF SOUP IN 1ST FLOOR PREP AREA STORED ON THE FLOOR UNCOVERED. INSTRUCTED TO PROPERLY STORE FOOD OFF THE FLOOR AND PROTECT FROM POSSIBLE CONTAMINATION. SERIOUS CITATION ISSUED 7-38-005A

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF RAT AND MICE ACTIVITY ON PREMISES. NOTED APPROXIMATELY 30 RAT DROPPINGS UNDERNEATH THE STORAGE RACKS IN THE BASEMENT. ALSO NOTED APPROXIMATELY 100 MICE DROPPINGS LOCATED IN THE BASEMENT PREP AREA ON TOP OF PALLETS, ON TOP OF CARDBOARD BOXES AND THROUGHOUT THE SIDE STORAGE AREA. MUST REMOVE DROPPINGS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: CONTINUED NON COMPLIANCE. NOTED PREVIOUS MINOR VIOLATION FROM REPORT # 1932208 ON 06/07/2016 NOT CORRECTED.(38)MUST INSTALL A PROPER UTILITY SINK WITH HOT AND COLD RUNNING WATER AND A BACKFLOW DEVICE. (41)SOME UNNECESSARY ITEMS IN BASEMENT; INSTRUCTED TO REMOVE TO AVOID CLUTTER. MUST CORRECT MINOR VIOLATIONS BY THE DATES SPECIFIED ON THE REPORT. SERIOUS CITATION ISSUED 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN ALL COOKING EQUIPMENT, INTERIOR OF LIGHT SHIELDS,INTERIOR OF THE ICE MACHINE, STORAGE SHELVES,PREP TABLES AND SINKS. REMOVE FOOD DEBRIS AND BUILD UP.

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 UNDER COOKING EQUIPMENT, UNDER SHELVES, IN WASHROOMS, AND IN BASEMENT STORAGE AREA.

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: DETAIL CLEAN WALLS UNDER PREP TABLES,UNDER SINKS AND BEHIND COOKING EQUIPMENT.

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: DETAIL CLEAN WALLS UNDER PREP TABLES,UNDER SINKS AND BEHIND COOKING EQUIPMENT.

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.