Sun Wah Bar-B-Q

November 19, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings10
critical findings4

Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: Shellfish shall be obtained from an approved source and kept in their original package until sold. FOUND FRESH SHELLFISH ( 2 CONTAINERS OF PACIFIC OYSTERS,AND 1 CONTAINER OF REGULAR MANILA CLAMS)WITHOUT SHELLFISH TAGS PROVIDED WITH PRODUCTS,STORED IN WALK-IN COOLER.INSTRUCTED THAT SHELLFISH TAG MUST BE KEPT WITH PRODUCTS UNTILL IS FINISHED.PRODUCTS DISCARDED AND DENATURED.POUNDS 30OF MANILA CLAMS;AND 120EACH OF PACIFIC OYSTERS.VALUE BOTH PRODUCTS AT $ 340.CRITICAL VIOLATION:7-38 005(B2) H0000707606-13
code 1Priority
food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. FOUND TWO EXPOSED HAND SINK WITHOUT SOAP AND PAPER TOWELS.ALSO REAR WASHROOMS USED FOR STAFF(WOMEN'S AND MEN'S)WITHOUT SOAP AND PAPER TOWELS.MANAGEMENT PROVIDED SOAP AND PAPER TOWEL AFTER MY REQUEST TO ALL SINK IN QUESTION.CRITICAL VIOLATION:7-38-030 HOOOO70707-14
code 12Priority
No Evidence Of Rodent Or Insect Infestation, No Birds, Turtles Or Other Animalscritical

Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED EVIDENCE OF RODENT INFESTATION THROUGHOUT THE PREMISES:FRONT PREP AREA:ALONG THE WALL BEHIND COOKING EQUIPMENT,IN STORAGE NEXT TO DINING AREA(NORTH-EAST CORNER).REAR NON FOOD AND FOOD STORAGE(ON SHELVES,ON TOP OF THE POTS ,UTENSILS AND DISHES,ON TOP OF OPENED BAGS OF RICE,ON TOP OF BAGS OF SALT), ON SHELVES WERE EMPLOYEE SHOES ARE STORED, FRONT BAR UNDER 2 COMPARTMENT SINK AND INSIDE SMALL STORAGE OF SAME AREA.UNABLE TO CHECK SOME AREA IN REAR STORAGE DUE TO CLUTTER.INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND ELEVATE 6" ITEMS NEEDED. INSTRUCTED TO CLEAN AND SANITIZE AREA,ALSO CONTACTED PEST CONTROL COMPANY.NUMEROUS TO COUNT.CRITICAL VIOLATION:7-38-020 HOOOO70707-14
code 13Priority
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. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED TONGUE,INTESTINES,RIBS,PORK, CHICKEN AND DUCKS AT TEMP OF 24 PARTIALLY COOKED DUCKS HANGING BETWEEN THE ROTISSERIES AT TEMP OF 57.6F, 61.9F AND 66.7F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED FOR ALL PRODUCTS MENTIONED. FOOD DISCARDED AND DENATURE.POUNDS 184,VALUE $513.CRITICAL VIOLATION:7-38-005(A) HOOOO70706-13
code 3Priority
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.OBSERVED COOKED FOOD UNCOVERED STORED ON TOP EACH OTHER IN WALK-IN(COOKED CHIC HEN, PORK,CHICKEN LEGS ETC )COOLER.ALSO FOOD STORED ON FLOOR IN WALK-IN FREEZER.COOKED FOOD STORED IN GROCERY PLASTIC BAGS AND STORED ON FLOOR. INSTRUCTED TO PROVIDE FOOD CONTAINERS WITH LIDS TO PROPERLY PROTECT FOOD FROM SOURCE OF CONTAMINATION.SERIOUS VIOLATION:7-38-005(A) HOOOO70708-15
code 16
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. OBSERVED FLOOR DRAIN BACKING UP WASTE WATER ON FLOOR WHEN WATER IS RELEASED FROM THE 3 COMPARTMENT SINK.INSTRUCTED TO FIX PROBLEM.SERIOUS VIOLATION:7-38-030 HOOOO70708-15
code 24
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 ALL COOKING EQUIPMENT(INTERIOR AND EXTERIOR), INCLUDED PIPE AND ELECTRIC CORDS(GREASE AND DUST BUILD-UP).INTERIOR OF ALL COOLER AND FREEZER(SHELVES WIT FOOD DEBRIS).ALL THE SHELVES THROUGHOUT THE PREMISES (DEBRIS ON IT).
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. CLEAN FLOOR THROUGHOUT THE PREMISES INCLUDED WALK-IN COOLERS AND FREEZERS,SPECIALLY UNDER SHELVES AND CORNERS(FOOD DEBRIS).NEED TO CLEAN ALL CONTAINERS IN PREP AREA.(ENCRUSTED FOOD)
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. WASTE WATER FROM WASHMACHINE NOT DRAINING( STANDINDG WATER)INSTRUCTED TO PROVIDE PROPER FLOOR DRAIN,ACCORDING TO PLUMBING CODE. OBSERVED 2 COMPARTMENT SINK USED FOR FOOD PREP IN POOR REPAIR. NEED TO WELD SMOOTHLY AND NON RUST MATERIAL SINK. EXPOSED HAND SINK IN PREP AREA SLOWLY DRAINING, INSTRUCTED TO FIX.
code 38
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. THERMOMETERS IS NEEDED IN ALL COOLERS AND FREEZERS.
code 40

What changed since the previous inspection?

Compared with Pass on August 4, 2010: 7 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.