Sun Wah Bar-B-Q

May 19, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings8
critical findings2

Failed findings

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: NO SOAP PROVIDED AT EXPOSED HAND SINK AT REAR PREP AREA,ALSO NOT ACCESSIBLE, UNABLE TO WASH HANDS,SAID SINK WAS FILLED WITH ITEMS: BOTTLE OF BLEACH, SCRUBBING BRUSHES, CAPS AND ETC. THE FRONT EXPOSED HAND SINK BY PREP AND DISHWASHING AREA SOAP WAS DILUTED SO MUCH WITH WATER THAT NO SUDS FORMED WHEN HANDS WERE WASHED.MANGER PROVIDED UNDILUTED SOAP FOR BOTH EXPOSED HAND SINKS. CRITICAL VIOLATION:7-38-030
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND MARINATED AND PARTIALLY COOKED CHICKEN STORED INSIDE THE SMALL COOLER AT FRONT PREP AREA AT TEMP OF 58.2F TO 72.5F ;CHICKEN LEGS AT TEMP OF 75.3F;ONE DUCK AT TEMP OF 76.6F. UNIT MAINTAINED AIR TEMP OF 40.5F. FOUND PULLED COOKED CHICKEN STORED INSIDE THE WALK-IN COOLER AT TEMP OF 62.6F UNIT MAINTAINED AIR TEMP OF 39.7F. MANGER/OWNER DISCARDED AND DENATURED TEMPERATURE ABUSED FOOD.POUNDS 70, VALUE 291. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: FOOD NOT PROTECTED DURING STORAGE: FOUND BOTTLE OF HAND SOAP STORED AT LEDGE OF THE TWO COMPARTMENT SINKS WHERE SHREDDED CABBAGE WERE SOAKING.OBSERVED RESIDUE FROM UNDER THE SOAP BOTTLE DRIPPING INTO THE COMPARTMENT.INFORMATION GIVEN TO STORE NON-FOOD PRODUCTS AWAY FROM FOOD. OBSERVED AT FRONT PREP AREA TWO LARGE WOOD CUTTING BLOCKS WITH POROUS,COARSE, DEEP CUT WITH ENCRUSTED FOOD,GREASE AND LIQUID JUICE FROM CUT FOOD,AT THE TOP SURFACE.INSTRUCTED TO PROVIDE A CUTTING BLOCK WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE,TO MINIMIZE SOURCE OF CONTAMINATION. FOOD NOT PROTECTED DURING STORAGE. OBSERVED STORED INSIDE THE TWO DOOR REACH-IN COOLER,UNCOVERED STACKED DISHES ON TOP EACH OTHER WITH READY TO EAT FOOD IN IT(SHREDDED CARROTS AND OTHER VEGETABLE). SERIOUS VIOLATION:7-38-005(A)
code 16
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: OUTSIDE GARBAGE AREA NOT MAINTAINED.OBSERVED WASTE GREASE BOX WITH BUILD UP OF LAYERS OF GREASE,THAT DRIPS ON GROUND WHICH IS SATURATED WITH GREASE. WALL AND DOOR BEHIND THE WASTE GREASE CONTAINER SPLATTERED WITH GREASE. ALSO OBSERVED RAT DROPPINGS OUTSIDE BY THE SIDE EXIT DOOR, ACCUMULATED ITEMS:BROOMS,DIRTY BUCKETS,EMPTY OIL CONTAINERS ETC. ARE STORED ON GROUND AND BY THE FENCE,INSTRUCTED TO REMOVE / ELEVATED ITEMS NEEDED 6" OFF THE GROUND AND KEEP AREA CLEAN TO MINIMIZE RODENT / INSECT ACTIVITIES. MUST CLEAN AND MAINTAIN MENTIONED AREA.GREASE BOX MUST BE FREE OF ANY HARDENED AND EXCESSIVE GREASE. SERIOUS VIOLATION:7-38-020.
code 19
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: DIRTY CARD BOARD IS USED AS A DIVIDER BETWEEN BASE OF PREP TABLES,INSTRUCTED TO REMOVE AND PROVIDE A DIVIDER WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. BROKEN RUBBER GASKET INSIDE THE DOORS OF DISPLAY PREP COOLER,INSTRUCTED TO REPAIR/REPLACE WITH A SMOOTH,CLEANBLE AND NON-ABSORBENT MATERIAL. FOUND KNIVES STORED UNDER THE PREP TABLE AND BETWEEN EQUIPMENTIN THE KITCHEN. INSTRUCTED TO PROVIDE KNIFE RACKS.RAW WOOD SHELVES IN REAR AND SIDE STORAGES ARE IN POOR REPAIR:DIRTY,GREASY,CHIPPED AND POROUS SURFACE. SHELVES SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: GREASE AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,HOOD FILTERS,DEEP FRYERS,ALL SHELVES UNDER THE PREP TABLE WITH FOOD DEBRIS AND GRIMES,ALSO DIRTY,RUSTY TOOLS ARE STORED BY THE CARRYOUT CONTAINER UNDER THE PREP TABLES IN THE KITCHEN.INSTRUCTED TO CLEAN ALL SHELLVES,REMOVE TOOLS FROM FOOD PREP AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CEMENT FLOOR IN DELIVERY AREA AND CEMENT STEPS IN FRONT THE REAR DOOR,HAVING AN ACCUMULATIONS OF GREASE AND GRIMES BUILD-UP,VERY SLIPPERY,GREASE STICKS ON BOTTOM OF YOUR SHOES,INSTRUCTED TO CLEAN AND MAINTAIN.BROKEN BASEBOARD/COVING INSIDE THE REAR LARGE ROOM WERE DUCKS ARE HANGED,NEED TO REPLACE,MOST OF THE GROUT REMOVED FROM BETWEEN FLOOR TILES THROUGHOUT THE KITCHEN,DISH ROOM,REAR PREP, STANDING WATER BETWEEN THE FLOOR TILES,INSTRUCTED TO REGROUT SAID AREA.
code 34
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: FOUND DIRTY POT WITH GREASE,EMPTY BOTTLES AND CANS OF BEER ON TOP THE REAR SHELVES,WITH UNUSED CLEAN DISHES,INSTRUCTED TO REMOVE AND KEEP AREA CLEAN.
code 41

What changed since the previous inspection?

Compared with Pass on December 17, 2013: 6 findings appeared for the first time. 2 findings recurred. 2 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Uptown

See every restaurant in Uptown →

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.