Cooked?✕
Rainbow Chinese Kitchen
May 21, 2019 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeLicense
- failed findings8
- critical findings2
Failed findings
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handwashing sink blocked or barecriticalOfficial wording: Adequate Handwashing Sinks Properly Supplied And AccessibleInspector note: OBSERVED HAND WASHING SINK IN THE TOILET ROOM AT 71.1. INSTRUCTED TO PROVIDE WATER TEMPERATURE AT A MINIMUM OF 100F AND MAXIMUM OF 120F. PRIORITY VIOLATION 7-38-030(c)
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sick-employee policy not followedcriticalOfficial wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And ReportingInspector note: NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010
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pests in the houseOfficial wording: Insects, Rodents, & Animals Not PresentInspector note: OBSERVED THE REAR EXIT DOOR WITH AN APPROXIMATE 1 1/2 GAP AT THE BOTTOM. INSTRUCTED TO PROVIDE A TIGHT FIT TO PREVENT PEST HARBORAGE
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bathroom / plumbing issuesOfficial wording: Plumbing Installed; Proper Backflow DevicesInspector note: OBSERVED THE TOILET CRACKED ON THE BOTTOM. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN
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floors, walls, or ceilings grimyOfficial wording: Physical Facilities Installed, Maintained & CleanInspector note: OBSERVED CEILING TILES IN THE TOILET ROOM STAINED. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED RUSTED SHELVING IN THE WALK IN COOLER. INSTRUCTED TO CLEAN OR REPLACE AND MAINTAIN • OBSERVED MOPS, BROOMS, DUST PANS, ETC STORE ON THE FLOOR. INSTRUCTED TO STORE 6 INCHES OR MORE ABOVE THE FLOOR AND MAINTAIN
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Adequate Ventilation & Lighting; Designated Areas UsedInspector note: OBSERVED VENTILATION COVER IN THE TOILET ROOM WITH ACCUMULATION OF DUST AND COB WEBS. INSTRUCTED TO CLEAN AND MAINTAIN
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All Food Employees Have Food Handler TrainingInspector note: FOUND NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR EMPLOYEES. INSTRUCTED TO OBTAIN AND MAINTAIN
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allergen training missingOfficial wording: Allergen Training As RequiredInspector note: All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).
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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.