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Number I Chop Suey

April 28, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings8
critical findings2

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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES, ABOUT 20 LBS. OF RICE AT 113.1F AND ABOUT 2 LBS OF CKD CHICKEN AT 72.7F, BOTH CONTAINERS ON TOP OF PREP TABLE. NO TEMPERATURE LOGS PROVIDED. INADEQUATE FOOD PROTECTION. INSTRUCTED MANAGER, COLD FOODS MUST BE AT 40F OR BELOW, AND HOT FOODS AT 140F OR HIGHER. FOOD ITEMS DISCARDED. V=$100.00. CRITICAL CITATION ISSUED, 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: 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 FOOD HANDLER EATING AND GOING BACK TO HANDLE/PREPARED POTENCIALLY HAZARDOUS FOODS WITHOUT WASHING HIS HANDS. INSTRUCTED, HAND MUST BE WASHED WITH WARM WATER AND SOAP AFTER ANY CONTAMINATING CONDITION, BEFORE RETURNING TO WORK. CRITICAL CITATION ISSUED, 7-38-010[A].
code 6Priority
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 LABEL PREP FOODS INSIDE WALK IN COOLER, AND DRIED FOOD STORAGE CONTAINERS.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. EXCESSIVE GREASE BUILD UP ON COOKING EQUIPMENT, MUST CLEAN-SANITIZE; COOLERS, COOKING EQUIPMENT, STORAGE SHELVES UNDER FRONT SERVING COUNTER, MOP SINK, BOTTOM PANELS OF PREP TABLES, FREEZER, MICROWAVE OVEN, DRIED FOOD STORAGE CONTAINERS, ALL LEGS OF KITCHEN EQUIPMENT, ETC..
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. EXCESSIVE DEBRIS AND GREASE BUILD UP THRU-OUT PREMISES, MUST CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT, AT CORNERS AND ALONG WALLS.
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 SEAL OPENING AROUND PIPES NEAR CEILING, TO PREVENT PEST ENTRY. MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT, REPLACE DAMAGED CEILING PANELS THRU-OUT KITCHEN AND CLEAN WALLS SAME AREA.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: EXCESSIVE CLUTTER IN WASHROOM AND REAR STORAGE ROOM, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: CLEANING TOWELS MUST BE PROPERLY STORED.
code 43

What changed since the previous inspection?

Compared with Pass on October 25, 2010: 5 findings appeared for the first time. 3 findings recurred. 2 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.