Chiu's Great Wall Restaurant

January 20, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings12
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS; COOKED DUCK AND CHICKEN INSIDE FRONT PREP COOLER, COOKED RICE IN STEAM TABLE, AND COOKED EGGS ON COUNTER AT IMPROPER TEMPERATURE OF 48.2- 122.2F. INSTRUCTED TO MAINTAIN HOT FOODS AT 140F AND ABOVE AND COLD FOODS AT 40F AND BELOW AT ALL TIMES. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID ITEMS, APPROXIMATE VALUE $100.00, APPROXIMATE WEIGHT 10LBS. CRITICAL 7-38-005 (A) ISSUED.
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: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FRONT AND REAR FOOD HANDLERS NOT WASHING HANDS IN BETWEEN TASKS, HANDLING READY TO EAT COOKED PORK, DUCK, CHICKEN WITH BARE HANDS, USING DIRTY WASH CLOTH AND DIRTY APRON TO WIPE HANDS, FRONT FOOD HANDLER CHEWING GUM WHILE HANDLING READY TO EAT FOODS. INSTRUCTED TO PROPERLY WASH HANDS PER CITY CODE USING SOAP, TEMPERED WATER, AND SINGLE USE PAPER TOWELS AFTER EACH CONTAMINATION, MINIMIZE BARE HAND CONTACT WITH READY TO EAT FOODS, AND PRACTICE GOOD HYGIENIC PRACTICES AT ALL TIMES. CRITICAL 7-38-010 (A) ISSUED.
code 6Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND UNCOVERED RAW FISH AND UNCOVERED VEGETABLES STORED NEXT TO EACH OTHER INSIDE REFRIGERATOR, OBSERVED RAW BEEF, RAW DUCKS INSIDE WALK IN COOLER,CELERY UNCOVERED AND NOT PROTECTED FROM OVERHEAD LEAKAGE, SPILLS, DUST ACCUMULATION, ALSO FOUND FRONT PREP COUNTER WHERE READY TO EAT COOKED FOODS ARE WEIGHED ON SCALE WITH NO SNEEZE GUARD NOR BARRIER TO PREVENT CONTAMINATION FROM CUSTOMERS. INSTRUCTED TO PROPERLY STORE RAW FOODS SEPARATE AND AWAY FROM READY TO EAT FOOD ITEMS, COVER, CLEAN WALK IN COOLER RACKS, AND PROVIDE SNEEZE GUARD FOR FRONT PREP AREA. SERIOUS 7-38-005 (A).
code 16
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: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND REAR EXIT SCREEN DOOR WITH 1/2 INCH GAP UNDER, TOP, AND SIDES OF SAID DOOR. INSTRUCTED TO MAKE TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN AND RODENT PROOF SAME TO PREVENT PEST ENTRY. SERIOUS 7-38-020 ISSUED.
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL INDIVIDUAL PACKAGED FROZEN AND REFRIGERATED READY TO EAT ITEMS.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT AND STORE MULTI-USE UTENSILS IN CLEAN, DESIGNATED AREA. INSTRUCTED TO PROVIDE KNIFE RACK FOR KNIVES.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO DEFROST TOP PORTION OF FRONT PREP COOLER, REPAIR CRACKED PANEL IN SAID UNIT IN POOR REPAIR, REPLACE STAINED, WORN WOOD PANELS AT FRONT AREA, PROVIDE PARTITION FROM FRONT PREP AREA AND CUSTOMER ENTRY. INSTRUCTED TO PAINT RUSTY RACKS/SHELVES INSIDE WALK IN COOLER, REFRIGERATION UNITS, GREASE TRAP AT THREE COMPARTMENT SINK, AND STORAGE RACKS AT REAR. INSTRUCTED TO RELOCATE UPRIGHT FREEZER FROM DINNING AREA. INSTRUCTED TO PROVIDE COVER FOR FRONT PORK HANGING UNIT.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO REMOVE EXCESSIVE DUST, DIRT, MOLD LIKE BUILD UP, FOOD DEBRIS FROM WALLS, CEILING, FAN COVERS, AND RACKS IN WALK IN COOLER, CLEAN ICE BIN, COFFEE/TEA UNIT, REAR STORAGE AREA, GREASE TRAP AT THREE COMPARTMENT SINK, PREP WALLS, VENTILATION HO0D, INTERIOR OF REFRIGERATION UNITS, PREP TABLE BOTTOMS, AND INTERIOR OF FREEZER.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPLACE CRACKED, LOOSE FLOOR TILES THROUGH OUT REAR PREP AREA, REGROUT FLOOR TILES AS NEEDED IN PREP AREA, REMOVE STANIND WATER FROM FLOOR AROUND THREE COMPARTMENT SINK, CLEAN FLOOR DRAINS AT REAR KITCHEN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REMOVE DUST BUILDUP AT REAR STORAGE AREA, CLEAN WALLS IN TOILET ROOM, REPLACE DAMAGED CEILING PANELS IN TOILET ROOM, AND PREP AREA.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPAIR LEAKS AT HANDLES AND FAUCET AT THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE VENTILATION OVER ALL COOKING EQUIPMENT AT FRONT PREP AREA.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO CLEAN AROUND OUTSIDE GARBAGE AREA TO REMOVE SPILLS, ORGANIZE REAR STORAGE AREA, AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.
code 41

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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.