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Sun Wah Bar-B-Q

June 6, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings8
critical findings2

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED THE FOLLOWING FOODS BEING HELD IN FRONT DISPLAY WINDOW/PREP AREA AT IMPROPER TEMPERATURES. WHOLE, COOKED DUCKS AT TEMPERATURES RANGING FROM 81.3F TO 112.6F. PIG EARS AT 80.6F. CHICKEN AT 94.5F. INTESTINES AT 120.6F. BBQ PORK AT 121.3F. INSTRUCTED ALL HOT FOODS MUST BE HELD AT 140F OR ABOVE. ALL FOODS DISCARDED. MANAGEMENT STATES TOTAL LBS DISCARDED TO BE 30 LBS WITH AN ESTIMATED VALUE OF $250.00. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: NO HOT WATER THROUGHOUT 1ST FLOOR WASHROOMS AND ALL FOOD PREP AREAS. WATER TEMPERATURE NOTED AT 74.1F AT FRONT PREP EXPOSED HAND SINK. 70.5F IN THE REAR PREP. 75.9 AT FRONT BAR EXPOSED HAND SINK AND 71.5 IN THE FIRST FLOOR WASHROOMS. CRITICAL VIOLATION 7-38-030. TECHNICIAN ARRIVED ON SITE TO MAKE ADJUSTMENTS TO WATER HEATER SYSTEM.
code 9Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATION FROM #1937752 ON 6-28-16 NOT CORRECTED. #43-ALL WIPING CLOTH FOR WIPING THE CHOPPING BOARDS, PREP TABLES, COOLERS, DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION. SERIOUS VIOLATION 7-42-090.
code 29
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: KNIVES IMPROPERLY STORED BETWEEN THE WALL AND THE METAL CLEAN DISH STORAGE TABLE. ALSO COOKS LINE PREP COOLERS. MUST PROPERLY STORE CLEAN KNIVES AND PROVIDE PROPER KNIFE HOLDER ON THE COOKS LINE.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE TAPE AS A MEANS OF REPAIR OR AS LINER ON THE SIDES OF PREP TABLES THROUGHOUT THE FRONT PREP AREA. MUST BE A SMOOTH CLEANABLE SURFACE. MUST NOT USE PLASTIC GROCERY BAGS OR CARDBOARD BOXES AS FOOD CONTAINERS IN COOLERS AND FREEZERS. MUST BE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS. REAR KITCHEN LARGE PLASTIC CUTTING BOARDS IN EXTREMELY POOR CONDITION WITH BLACKENED DEEP GROOVES. MUST REPLACE. METAL RACK SHELVING IN PORK/DUCK WALK-IN COOLER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: EXTERIOR OF THE KITCHEN DISH MACHINE WITH DIRT AND DEBRIS. UTILITY MOP SINK WITH EXCESSIVE, ACCUMULATED DIRT. MUST CLEAN AND MAINTAIN EQUIPMENT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS UNDER THE KITCHEN DISH MACHINE, TWO COMPARTMENT SINK AND DISH EXPOSED HAND SINK DIRTY WITH POOLING LIQUID AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. MISSING FLOOR TILES AND BASEBOARD COVING THROUGHOUT THE REAR KITCHEN AND ENTRANCE TO THE MEAT WALK-IN FREEZER. MUST REPLACE.
code 34
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL FOOD HANDLERS MUST WEAR HAT/HAIR RESTRAINT. ICE SCOOPS MUST BE HELD IN A CLEAN CONTAINER. NOT ON TOP OF THE MACHINE.
code 42

What changed since the previous inspection?

Compared with Pass on June 28, 2016: 6 findings appeared for the first time. 2 findings recurred. 3 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.