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China Kitchen

March 21, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings10
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: INADEQUATE HAND WASHING FACILITIES AND NOT MAINTAINED. NO PAPER TOWELS AT THE COOKS LINE EXPOSED HAND SINK AND NO SOAP AT THE EMPLOYEE WASHROOM WASHBOWL. MANAGEMENT PROVIDED. CRITICAL VIOLATION 7-38-030.
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. COOKS LINE COOLER FOUND AT 50F WITH FOOD SUCH AS COOKED CHICKEN AT 49.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F. OR BELOW. 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: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 1/2 LB EACH COOKED CHICKEN AT 49.5F AND 50.7F SHRIMP AT 48.7F AND 50.3F, COOKED PORK AT 51.3F, ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE OF FOODS DISCARDED TO BE $100.00. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATION FROM #1687212 ON 5-20-16 NOT CORRECTED. #45-NO PROOF OF FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE. SERIOUS VIOLATION 7-42-090.
code 29
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: KNIVES MUST NOT BE STORED BETWEEN THE COOKS LINE COOLER AND STEAM TABLE. MUST PROVIDE PROPER KNIFE HOLDER.MUST NOT STORE DIRTY CABBAGE PRESS IN THE REAR DRY STORAGE CLOSET. ALL EQUIPMENT AND UTENSILS MUST BE STORED CLEAN AFTER EACH USE.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT. DIRTY METAL RACK SHELVING ABOVE THE TWO COMPARTMENT SINK DIRTY METAL SHELVING ABOVE THE COOKS LINE COOLER. MUST CLEAN ALL.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS IN THE FOLLOWING AREAS WITH DIRT, GREASE AND DEBRIS: UNDER WOK COOKS LINE AND COOKS LINE COOLER. UNDER REAR STORAGE ROOM SHELVING. UNDER ALL PREP SHELVING AND PREP AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST NOT USE CARDBOARD AS LINER FOR WALLS OR THE EXTERIOR WALK-IN COOLER. DIRTY WALL AT THE STEAM TABLE AND THE TWO COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: DIRTY LIGHT SHIELD AT ENTRANCE TO KITCHEN. MUST CLEAN.
code 36
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass w/ Conditions on May 20, 2016: 7 findings appeared for the first time. 3 findings recurred. 3 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.