Shan Food

January 5, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings11
critical findings1

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 RAW EGGS 20 DOZ.,COOKED CHICKEN KABAB,CHICKEN BOTI IN REACH IN COOLER AT 45.5F-48.0F,MGMT VOLUNTERED TO PROPERLY DISCARD FOOD ITEMPS $200,50LBS
code 3Priority
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.//OBSERVED FRONT DOOR WITH GAP AT BOTTOM OF DOOR MEASURED AT 1/2" AT BOTTOM OF DOOR CENTER OF TWO DOORS
code 18
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.//PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 44-28-2010,REPORT #80286 #32,34,40
code 29
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.NEED NAMES, DATES,ON ALL FOOD ITEMS IN STORAGE & ON DISPLAY,EXP.DATES,CO NAME, ADDRESSON PREPACKEGES ON DISPLAY.
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.//SEE #29/MUST PROPERLY STORE ALL SINGLE SERVICE UTENSILS IN FRONT PREP AREA/INVERT ALL POTS,PANS,PLACES IN KITCHEN AREA POTS TO LARGE TO PROPERLT WASH RINSE SANITIZE IN SINKS.
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 REPLACE RUSTY FAN COVER IN REACH IN COOLER IN KITCHEN AREA FRONT OF STOVE,RUSTY DRY STORAGE BOTTOM SHELVES INPREP AREA,RUSTY FRAM DRY STORAGE IN FRONT OF WALK IN COOLER OR PAINT/REPLACE STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA./NEED SNEEZ GUARDS ON SIDES OF STEAM TABLES & SALAD BAR TABLE IN DINNING AREA NOT SET UP /NEED STOPPERS FOR 3COMP.SINK .
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.//SOME SHELVES IN COOLERS DRY STORAGE INTERIOR EXTERIOR OF EQUIPMENT NEED DETAIL CLEANING.
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.//FLOORS UNDER AROUND STOCK & EQUIPMENT NEED CLEANING MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE.
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 REPLACE ALL STAIN CEILING TILE IN RESRROOM MEN & WOMEN ,STORAGE ROOM./REPAIR WALL BEHIND TOILET IN MEN RESTROOM NORTH SIDE AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//NEED LIGHT SHIELD ON LIGHT IN REACH IN COOLER IN KITCHEN AREA FRONT OF COOKING RANGE
code 36
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.//NEED REFRIGERATION THERMOMETERS IN ALL UNITS/SEE # 29
code 40

What changed since the previous inspection?

Compared with Fail on April 28, 2010: 3 findings appeared for the first time. 8 findings recurred. 1 previous finding 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.