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China Phoenix Chinese Restaurant

November 14, 2016 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
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 2 EXPOSED HAND WASHING SINKS IN THE MID/REAR PREP AREA NOT ACCESSIBLE. ONE WITH A LARGE PLASTIC CONTAINER ON TOP OF IT AND THE OTHER WITH CARDBOARD AND UTENSILS INSIDE OF IT. ALSO, ONE SINK HAD NO SANITARY HAND DRYING DEVICES AND A SOAP CONTAINER THAT WAS IN POOR REPAIR, WHEN PUMPED NO SOAP CAME OUT. INSTRUCTED TO HAVE ALL EXPOSED HAND WASHING SINKS ACCESSIBLE AND PROPERLY STOCKED WITH SOAP AND SANITARY HAND DRYING DEVICES. 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 3 PANS OF RAW CHICKEN DATED 11/12 AND 11/13/2016 STORED IN THE WALK IN COOLER AT IMPROPER TEMPERATURES. TEMPERATURE RANGED FROM 46.4F-48.0F. MANAGER VOLUNTARILY DISCARDED THE PRODUCT, AN APPROXIMATE WEIGHT OF 40LBS. VALUED AT $40. INSTRUCTED TO KEEP COLD FOODS AT 40F. CRITICAL VIOLATION 7-38-005(A)
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED FOOD HANDLER HANDLING FOOD, LEAVE TO PUT ON A HAIR RESTRAINT AND THEN RETURNED TO THE PREP AREA TO FINISH HANDLING FOOD WITHOUT WASHING HIS HANDS. INSTRUCTED TO PROPERLY WASH HANDS WHEN TOUCHING THE BODY, HANDLING MONEY, TOUCHING THE GARBAGE CAN, ETC. CRITICAL VIOLATION 7-38-010(A)
code 6Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTRUCTED TO REMOVE THE CARDBOARD FROM THE LOWER SURFACE OF THE PREP TABLES. MUST ELIMINATE POP CRATES BEING USED AS SHELVES IN THE SIDE STORAGE AREA AND PROVIDE ADEQUATE SHELVING. MAINTAIN ALL.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE DEEP FRYERS. REMOVE THICK GREASE BUILD UP FROM THE EXTERIOR SIDE. ALSO, MUST CLEAN THE STORAGE RACKS INSIDE THE WALK IN COOLER. REMOVE DIRT/FOOD DEBRIS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS UNDER THE DEEP FRYERS, REMOVE THICK GREASE, FOOD AND DIRT DEBRIS. MUST ELEVATE ALL STOCK ITEMS IN THE SIDE STORAGE AREA AT LEAST 6" OFF THE FLOOR. MAINTAIN SAME.
code 34
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZER THAT MUST BE AT THE REQUIRED PPM OF THE SANITIZING AGENT BEING USED.
code 43

What changed since the previous inspection?

Compared with Pass on April 11, 2016: 5 findings appeared for the first time. 2 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.