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Shan Food

October 18, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings6
critical findings1

Failed findings

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. POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLER AND HANDLING FOOD READY TO EAT, TOUCHING NON-FOOD CONTACT SURFACES, SUCH AS GARBAGE CANS, AAND KITCHEN EQUIPMENT, THEN GOING BACK TO TOUCHING READY TO EAT FOOD, WITHOUT WASHING HANDS.ALSO THE WAITER WAS SETTING UP DISHES FOR COSTUMERS AND SERVE THEM,REMOVE DIRTY DISHES FROM TABLE AND WITHOUT WASHING HANDS TOUCHING READY TO EAT FOOD(BREAD,SALAD ETC). HAND WASHING PROCEDURE WAS EXPLAINED.CRITICAL VIOLATION:7-38-010(A)-HOOOO74486-13
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. FOOD NOT PROTECTED DURING STORAGE.OBSEVED FOOD RAW AND COOKED STORED INSIDE THE GROCERY BAGS.PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.ALSO FOOD STACKED ON TOP EACHOTHER NOT COVERD.OBSERVED FOOD(HOME MADE YOGURT) HAVING OTHER FOOD PARTICLES ON IT.INSTRUCTED TO COVER ALL FOOD.SERIOUS VIOLATION:7-38-005(A) HOOOO74486-13
code 16
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. OBSERVED SERVING SPOON STORED INSIDE THE CONTAINERS OF COOKED FOOD.MUST REMOVE IT. REPLACE BROKEN RUBBER GASKET AT REACH-IN COOLER,ALSO PROVIDE HANDLE FOR THE SAME 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.DETAIL CLEAN COOKING EQUIPMENT,INTERIOR AND EXTERIOR(GREASE BUILD-UP.REMOVE EXCESS ICE BUILD-UP FROM CHEST FREEZER AND REACH-IN FREEZER, IN DINING AREA AND KITCHEN.
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. DETAIL CLEAN FLOOR THROGHOUT THE PREMISE SPECIALLY UNDER AND AROUND COOKING EQUIPMENT,ALONG BASEBOARD WALL AND CORNER.MUST CLEAN UNDER THE 3 COMPARTMENT SINK.(EXCESS GREASE AND FOOD DEBRIS).
code 34
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. PROVIDE THERMOMETER FOR COOLERS AND FREEZERS.
code 40

What changed since the previous inspection?

Compared with Pass on January 21, 2011: 3 findings appeared for the first time. 3 findings recurred. 4 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.