Cooked?✓!
Sun Wah Bar-B-Q
June 23, 2014 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings6
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: DISPLAY PREP COOLER ACROSS FROM PREP TABLE IN THE KITCHEN MAINTAINS AIR TEMP OF:56.6F TO 66F TOP PART,AND BOTTOM PART AIR TEMP OF 47.6F TO 50F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT: CHICKEN,FISH SHRIMP ETC.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE,OTHER REFRIGERATION ON PREMISES. CRITICAL VIOLATION:7-38-005(A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: RAW AND COOKED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED CHICKEN,COOKED THIN RICE NOODLES,SLICED TOMATOES,BEEF, RAW CHICKEN,FRESH EGGS,FISH,SHRIMPS,AND BBQ PORK,ALL FOOD MENTIONED AT TEMP OF: 47,6F TO 56.8F; FOOD MENTIONED WERE STORED INSIDE THE PREP COOLER MENTIONED ABOVE.FOUND TWO COOKED CHICKEN STORED INSIDE THE SMALL COOLER AT FRONT PREP AREA AT TEMP OF 50.1F AND 61.9F, ALSO FOUND COOKED CHICKEN WINGS AT TEMP OF 79.8F STORED UNDER THE STEAM TABLE AT FRONT PREP AREA.ALL FOOD DISCARDED AND DENATURED. POUND 62.5F, VALUE 281.35 HOT FOOD MUST MAINTAIN 140F AND ABOVE COLD FOOD 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector 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
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector 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 SHELVES,REMOVE TOOLS FROM FOOD PREP AREA
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector 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 RE GROUT SAID AREA.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector 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.
What changed since the previous inspection?
Compared with Pass on May 28, 2014: 2 findings appeared for the first time. 4 findings recurred.
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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.