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Canton Star Chinese Restaurant

June 24, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR FOOD PREP COOLER WITH AN AIR TEMPERATURE OF 60.1F. THE COOLER IS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS,SHRIMP,CHICKEN,EGG ROLLS,BEAN SPROUTS,BAMBOO SHOOTS,BEEF ETC. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F AT ALL TIMES. CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING ASSORTED POTENTIALLY HAZARDOUS FOODS EGGS,SHRIMP,CHICKEN,EGG ROLLS,BEAN SPROUTS,BAMBOO SHOOTS,BEEF ETC. INTERNAL TEMPERATURES RANGING FROM 49.1F-62.1F. NO TIME AND TEMPERATURE LOGS PROVIDED FOR SAID FOODS. MANAGEMENT VOLUNTARILY DISCARDED 40#'S OF FOOD WORTH APPROX. $300. ADVISED MANAGER THAT ALL SAID FOODS MUST BE HELD IN COLD HOLDING 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: FRONT AND REAR DOORS TO THE PREMISES ARE NOT RODENT PROOFED APPROXIMATELY 1/4" MODE OF ENTRY.INSTRUCTED TO MAKE DOORS TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020.
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: Any open cans of food must be transferred into regular containers. Large Bulk food containers stored at rear shelvings must be labeled
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: All clean single service utensils must be stored with handles up.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: Hood/filters above cooking equipments,sides of hot cooking equipments,fan covers and shelving inside the walk-in-cooler,interior compartment of deep fryer etc.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Replace water stained ceiling tiles in kitchen area and wall throughout the cooking equipments requires a detail cleaning.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Must repair water leak at middle drain pipe beneath the 3 compartment sink.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: No thermometer inside the 2 door food prep cooler-must provide and maintain at all times.
code 40

What changed since the previous inspection?

Compared with Pass w/ Conditions on July 30, 2013: 8 findings appeared for the first time. 2 findings recurred. 4 previous findings 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.