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Sun Wah Bar-B-Q

June 15, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings3
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: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES IN FRONT KITCHEN AREA: OBSERVED A CONTAINER OF BBQ PORK AT 94.9, A CONTAINER OF BEEP TRIPE AT 98.4F, CONTAINER OF PORK EARS AT 115.6F, AND TWO CONTAINERS OF PORK INTESTINE AT 96.3F & 110.4F ON THE STEAM TABLE. FOUND 4 FULL CHICKENS AT 81.0F, 3 COOKED DUCKS AT 82.9F, AND SLABS OF RIBS AT 80.2F HANGING ABOVE THE STEAM TABLES. ALL POTENTIALLY HAZARDOUS FOOD ITEMS MUST BE 40F OR LOWER OR 140F OR ABOVE AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED AND DENATURED 106# OF FOOD WORTH $580. CRITICAL VIOLATION 7-38-005A
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST ELEVATE STOCK AT LEAST 6 INCHES ABOVE THE GROUND IN THE WALK-IN COOLER AT ALL TIMES. • REPLACE STAINED, DEEP GROOVED CUTTING BOARDS IN FOOD PREP AREA AND MAINTAIN.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: REPLACE/RE-GROUTE THE WALL TILES THAT HAVE CHIPPED AWAY FROM THE WALL IN THE REAR PREP. MUST PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE.
code 34

What changed since the previous inspection?

Compared with Pass on February 10, 2015: 3 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.