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Fung's Chop Suey

September 7, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REACH IN COOLER AND TOP PORTION OF PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 54.4-66 DEGREES F. MUST REPAIR OR ADJUST COOLERS SO THEY MAINTAIN 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 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: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 330 LBS OF EGG ROLLS, SHRIMP, BEEF,EGGS AND COOKED AND RAW CHICKEN IN REACH IN COOLER AND TOP PORTION OF PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 50-74.7 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
code 3Priority
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. MUST STORE FOOD NOT IN IT'S ORIGINAL CONTAINER IN FOOD GRADE CONTAINERS AND PROPERLY LABEL. (NO GROCERY BAGS)
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. FOUND MULTI USE ITEMS STORED ON SHELF NEXT TO WOK STATION WITH EXTREME GREASE AND FOOD DEBRIS BUILD UP. MUST PROPERLY WASH,RINSE AND SANITIZE ITEMS AND PROPERLY STORE.
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. MUST PAINT OR REPLACE RUSTY AND PEELING SHELVES ON INTERIOR OF COOLERS WHERE NEEDED.
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. MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT,COOLERS,SHELVING RACKS,PREP TABLES,SINKS AND ALL OTHER HEAVY EQUIPMENT INCLUDING LEGS,WHEELS,HANDLES,DOORS,GASKETS AND MOTOR HOUSING. MUST REMOVE EXTREME FOOD AND GREASE DEBRIS BUILD UP,DIRT,SPIDER WEBS AND OTHER GRIME. MUST ALSO CLEAN THE VENTILATION HOOD ABOVE COOKING EQUIPMENT AND THE TOILET AND SINK IN EMPLOYEE WASHROOM. MUST ALSO CLEAN THE INTERIOR OF LIGHT SHEILDS AND EXTERIOR OF OUTSIDE GREASE RECEPTACLE.
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. MUST REPAIR ALL BROKEN FLOOR TILES UNDER WOK STATION AND FRYERS. MUST DETAIL CLEAN FLOORS UNDER ALL COOKING EQUIPMENT,SHELVING UNITS,COOLERS,PREP TABLES,AND SINKS AND REMOVE ALL EXTREME FOOD AND GREASE DEBRIS BUILD UP. MUST ALSO CLEAN FLOORS IN WASHROOM.
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. MUST DETAIL CLEAN WALLS UNDER AND BEHIND COOLERS,COOKING EQUIPMENT,PREP TABLES,SINKS AND THROUGHOUT PREP AND DISH WASHING AREAS. REPLACE ALL STAINED CEILING TILES THROUGHOUT PREMISES.
code 35
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. MUST REMOVE ALL UNNECESSARY ITEMS ALONG SIDE REACH IN COOLERS AND IN REAR BY EXIT DOOR AND BETTER ORGANIZE REMINING ITEMS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
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.