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6 Five Chinese Restaurant
February 7, 2019 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings9
- critical findings2
Failed findings
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handwashing sink blocked or barecriticalOfficial wording: Adequate Handwashing Sinks Properly Supplied And AccessibleInspector note: OBSERVED FACILITY HAND SINK IN FRONT PREP AREA NOT ACCESSIBLE, BOWLS AND UTENSILS STORED INSIDE. HAND SINK MUST BE ACCESSIBLE AT ALL TIME OF OPERATION. PERSON IN CHARGED REMOVED ITEMS FROM HAND SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
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staff working while sickcriticalOfficial wording: Procedures For Responding To Vomiting And Diarrheal EventsInspector note: OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT (GLOVES, FACE MASKS, DISPOSABLE MOPS, SANITIZER) ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
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Proper Cooling Time And TemperatureInspector note: OBSERVED FACILITY NOT MEETING COOLING REQUIREMENTS. FOOD HANDLER PLACED COOKED RICE INSIDE 3 LARGE PLASTIC CONTAINER TIGHTLY COVERED SITTING ON RACK INSIDE OF PREP KITCHEN AT ROOM TEMPERATURE FOR COOLING, RICE AT 115 DEGREES F ON RACK INSIDE PREP KITCHEN. PERSON IN CHARGE AND FOOD HANDLER STATED FACILITY COOLS RICE AT ROOM TEMPERATURE. INFORMED PERSON IN CHARGE AND FOOD HANDLER OF APPROVED COOLING METHODS. FOOD HANDLER UTILIZED APPROVED COOLING AT TIME INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION CONSOLIDATED WITH #21
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hot/cold holding temps offOfficial wording: Proper Hot Holding TemperaturesInspector note: OBSERVED FOOD NOT MEETING TEMPERATURE, 6 POUND PANS OF BBQ BEEF/PORK IN THE HOT HOLDING UNIT AT 102-120.2 DEGREES F IN FRONT PREP KITCHEN HOT HOLDING AREA. HOT HOLDING MUST REMAIN AT 135 DEGREES F REQUIRED TEMPERATURE OR HIGHER. INFORMED PERSON IN CHARGE OF HOT HOLDING REQUIREMENTS. FOOD HANDLER VOLUNTARY DISCARDED FOOD ITEMS. APPROX 6 POUNDS $ 50. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
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food not cooled down rightOfficial wording: Proper Date Marking And DispositionInspector note: OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM, COOKED AND COOLED CHICKEN, PASTA, PORK, ETC. STORED INSIDE WALK IN COOLER LOCATED IN REAR FOOD PREP AREA. INFORMED PERSON IN CHARGE TO ALWAYS DATE MARK FOOD ITEMS STORE MORE THAT 24 HOURS IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
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thermometers missingOfficial wording: Thermometers Provided & AccurateInspector note: OBSERVED FACILITY MISSING THERMOMETERS FOR WALK IN COOLERS AND REACH IN COOLER THROUGHOUT FACILITY. MUST OBTAIN AND MAINTAIN.
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Utensils, Equipment & Linens: Properly Stored, Dried, & HandledInspector note: OBSERVED SINGLE USE ARTICLES (CUPS) AND APRONS STORED INSIDE MEN RESTROOM. MUST REMOVE FROM RESTROOM AND STORE IN APPROVED AREA TO MINIMIZE CONTAMINATION.
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Toilet Facilities: Properly Constructed, Supplied, & CleanedInspector note: OBSERVED FACILITY EMPLOYEE (WOMEN) RESTROOM NOT SELF CLOSING. MUST REPAIR FOR SELF CLOSING AND MAINTAIN.
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allergen training missingOfficial wording: Allergen Training As RequiredInspector note: PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.
What changed since the previous inspection?
Compared with Pass w/ Conditions on March 2, 2018: 9 findings appeared for the first time. 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.