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Sixty Five Chinese Restaurant

July 16, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings9
critical findings1

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 5LBS OF COOKED PORK AT 72 DEGREES F, 5LBS OF COOKED PORK AT 51.8 DEGREES F AND 2LBS OF COOKED RICE AT 106 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS AND ALL PREPARED FOODS STORED IN THE REFRIGERATION UNITS OR ANYWHERE IN THE PREP AREA.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: MUST PROPERLY WASH,RINSE AND SANITIZE ALL MULTI USE UTENSILS AND CONTAINERS WHEN SOILED.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF FRYERS AND COOLERS, PREP TABLES,SINKS,AND ALL HEAVY EQUIPMENT. MUST REMOVE GREASE AND FOOD DEBRIS. MUST DETAIL CLEAN THE INTERIOR OF THE TOILET AND SINK IN THE MENS TOILET AND REMOVE STAINS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST DETAIL CLEAN FLOORS UNDER THE COOK LINE, UNDER SINKS AND THROUGHOUT PREP AREAS. MUST REMOVE MOISTURE AND FOOD DEBRIS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST DETAIL CLEAN WALLS UNDER THE THREE COMPARTMENT SINK. MUST ALSO CLEAN WALLS IN THE MENS WASHROOM.
code 35
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL FOOD HANDLERS MUST WEAR CLEAN APPAREL. (APRONS)
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: MUST PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
code 43
Food Handler Requirements Met

Inspector note: MUST PROVIDE IDPH FOOD HANDLER CERTIFICATES FOR EMPLOYEES AS REQUIRED.
code 45

What changed since the previous inspection?

Compared with Pass on December 10, 2014: 9 findings appeared for the first time.

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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.