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6 Five Chinese Restaurant

June 29, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings9
critical findings3

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: OBSERVED NO PAPER TOWELS AT THE EXPOSED HAND SINK LOCATED IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO KEEP PAPER TOWELS AT THE EXPOSED HAND SINK AT ALL TIMES. MANAGER REFILLED PAPER TOWELS DURING INSPECTION. CRITICAL VIOLATION 7-38-030.
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED WALK IN COOLER AT AN AMBIENT AIR TEMPERATURE OF 50.0F DURING INSPECTION. POTENTIALLY HAZARDOUS FOODS (BEEF, PORK, CHICKEN) WERE IN THE WALK IN COOLER AT THE TIME OF THE INSPECTION. INSTRUCTED TO KEEP WALK IN COOLER AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS (BEEF, PORK, CHICKEN) AT IMPROPER TEMPERATURES LOCATED IN THE WALK IN COOLER; 40LBS OF PORK AT 50.0F-56.1F, 40LBS OF RAW CHICKEN AT 47F-96.3F, 40 LBS OF BEEF AT 61.0F-79.7F, 20LBS OF EGG ROLLS AT 55F-59F, 20 LBS OF COOKED CHICKEN AT 71F-76.5F. INSTRUCTED MANAGER TO DISCARD AND DENATURE ALL ITEMS AND TO ALWAYS MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR LOWER AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: OBSERVED WALK IN COOLER CEILING ACTIVELY LEAKING BY POTENTIALLY HAZARDOUS FOODS. INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A).
code 16
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED RUST ON THE SHELVES LOCATED IN THE WALK IN COOLER. INSTRUCTED TO REPLACE SHELVES OR REMOVE RUST.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED ALL OF THE COOKING EQUIPMENT WITH EXCESSIVE ACCUMULATED GREASE DEBRIS LOCATED IN THE FOOD PREP AREA. OBSERVED ICE MACHINE PANEL WITH PINKISH SUBSTANCE. INSTRUCTED TO CLEAN IN AND AROUND ALL COOKING EQUIPMENT AND INSIDE OF ICE MACHINE AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OBSERVED FLOORS UNDER THE WOK AND FRYERS WITH EXCESSIVE ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OBSERVED VENTS ABOVE FOOD PREP AREA WITH ACCUMULATED DUST DEBRIS. OBSERVED VENTS ABOVE COOKING EQUIPMENT WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: OBSERVED A LEAK AT THE FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
code 38

What changed since the previous inspection?

Compared with Pass w/ Conditions on July 19, 2016: 7 findings appeared for the first time. 2 findings recurred. 1 previous finding did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.