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China Hut

July 20, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings13
critical findings4

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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: NO PAPER TOWEL PROVIDED AT ONLY EXPOSED HAND SINK IN PREP AREA. OBSERVED EMPLOYEE WIPING HANDS AT DIRTY APRON. PAPER TOWEL WAS PROVIDED AT EXPOSED HAND SINK UPON MY REQUEST. CRITICAL VIOLATION: 7-38-030
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:MARINATE CHICKEN WINGS AT TEMP OF 55.0F TO 57.9F, MARINATE CHICKEN STRIP AT TEMP 56.8F TO 59F. MIXED CREAM CHEESE AT TEMP OF 67.9F; PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER. COOKED BEEF AT TEMP OF 83.6F TO 95.9F. COOKED CHICKEN 45.5T, 84.9F,94.4F. FRIED NUGGET CHICKEN AT TEMP OF 68.6F TO 72F. COOKED SHRIMP AT TEMP OF 74.4F TO 75.5F. FOOD WAS STORED THROUGHOUT THE PREP AREA INCLUDED BY THE REAR DOOR. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED,ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME.FOOD DISCARDED AND DENATURED. POUNDS 120. VALUE 260. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: SOURCE OF CONTAMINATION: OBSERVED EMPLOYEE STANDING ON TOP OF THE PREP TABLE WITH ONE FOOT ON TOP OF THE CUTTING BOARD, WHICH HAD CUT BROCCOLI ON IT. HE WAS TRYING TO REACH ABOVE THE WALK-IN COOLER. AFTER I ASKED SEVERAL TIMES TO WASH, RINSE AND SANITIZE PREP TABLE AND CUTTING BOARD, IT WAS DONE, FOOD DISCARDED. PERSONALLY SET UP SANITIZE SOLUTION, 100PPM. OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.TAGGED UNIT" HELD FOR INSPECTION" DO NOT USE UNIT OR ICE. CRITICAL VIOLATION:7-38-OO5(A)
code 4Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURFACE, SUCH AS, GARBAGE CAN,HAIR WIPING HAND ON THEIR DUTY APRONS, WIPING SWEAT OFF THE FACE,THEN GOING BACK TO TOUCHING READY TO EAT FOOD(EGG ROLLS,COOKED CHICKEN ETC) WITHOUT WASHING HANDS IN BETWEEN.HAND WASHING PROCEDURE EXPLAINED. CRITICAL VIOLATION:7-38-010(A)
code 6Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: LABEL AND DATE FOOD PRODUCTS IN COOLER,FREEZER AND DRY FOOD(FLOUR,SUGAR)
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: MUST PROVIDE SCOOP AND UTENSILS WITH HANDLE FOR DRY FOOD, REMOVE DIRTY BOWLS AND CONTAINERS FROM INSIDE DRY FOOD
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: PROPERLY STORE PLASTIC UTENSIL USED FOR CUSTOMERS,INVERT THEM WITH HANDLE UPWARD • REPAIR OR REPLACE RUBBER GASKET AT ONE DOOR REACH-IN COOLER, IN PREP AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, HOOD AND FILTERS AND DEEP FRYERS,GREASE BUILD-UP.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT,CORNERS AND ALONG BASEBOARD WALLS, GREASE,FOOD DEBRIS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN WALLS BEHIND COOKING EQUIPMENT AND THROUGHOUT THE PREP AREA ,FOOD STAINS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: CLEAN LIGHT SHIELDS IN PREP AREA, DUST BUILD-UP.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REMOVE DUST BUILD-UP AT VENT COVER IN PREP AREA. ACCUMULATED DUST ON EXHAUST FAN VENT COVERS IN BOTH WASH ROOMS.
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: HAIR RESTRAINED IS NEED BY EVERYONE AT PREP AREA.
code 42

What changed since the previous inspection?

Compared with Pass on September 2, 2011: 13 findings appeared for the first time.

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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.