✓!

Tai Wah Grocery

July 5, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings9
critical findings2

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: FOUND EXPOSED HAND WASH SINK NOT ACCESSIBLE FOR HAND WASHING BY FOOD HANDLERS AT REAR FOOD PREP AREA. SINK IS BLOCKED BY HANGING DUCKS, LARGE CONTAINERS IN FRONT OF SAID SINK, AND CARDBOARD BOX LOCATED INSIDE SAID SINK. INSTRUCTED TO REMOVE SAID ITEMS AND KEEP ACCESSIBLE AT ALL TIMES FOR HAND WASHING. CRITICAL 7-38-030 ISSUED.
code 11Priority
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. FOUND POTENTIALLY HAZARDOUS FOODS HANGING ON HOOKS IN PREP AREA AT IMPROPER TEMPERATURE: 16 RAW DUCKS AT 82.0F AND 3 SLABS OF RAW PORK AT 76.2-78.2F. NO TIME/TEMPERATURE LOGS PROVIDED. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AND HOT FOOD TEMPERATURES AT 140F AND ABOVE. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS AT THIS TIME. APPROXIMATE VALUE $380.00, APPROXIMATE WEIGHT 100 LBS. CRITICAL 7-38-005 (A) ISSUED.
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: DEFROST CHEST FREEZERS IN BASEMENT TO REMOVE HEAVY ICE BUILDUP. REPLACE CUTTING BOARD AT BUTCHER AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN INTERIOR/EXTERIOR OF COOKING EQUIPMENT, STORAGE UNIT NEXT TO BUTCHER AREA, UNDER, AROUND FOOD AISLE SHELVES, PREP TABLE BOTTOMS, INTERIOR OF THREE COMPARTMENT SINK, INTERIOR OF HOT HOLDING UNIT, AND DRY MEAT STORAGE AREA.
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. DETAIL CLEAN FLOORS ALONG WALL BASE THROUGHOUT PREMISES TO REMOVE DIRT, DEBRIS, DUST, AND SPILLS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. CLEAN DARK STAINS AT CEILING IN WALK-IN COOLER AND CLEAN WALLS AT BUTCHER AREA. REPAIR CEILING SECTION IN POOR REPAIR IN BASEMENT BEHIND ICE MACHINE. CLEAN OVERHEAD PIPING IN BASEMENT TO REMOVE GREASE STAINS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: PROVIDE LIGHT SHIELDS AND OR SHATTER PROOF BULBS FOR LIGHT BULBS INSIDE WALK-IN COOLER.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTRUCTED TO KEEP ALL COOKING EQUIPMENT UNDER VENTILATION HOOD AND OR REMOVE.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: REPAIR UNUSED REFRIGERATION UNIT AND OR REMOVE, REMOVE UNUSED ITEMS IN BASEMENT AND ORGANIZE CLUTTER ALONG WALL IN BASEMENT TO PREVENT PEST HARBORAGE.
code 41

What changed since the previous inspection?

Compared with Pass w/ Conditions on January 12, 2011: 7 findings appeared for the first time. 2 findings recurred. 1 previous finding did not recur.

Browse this restaurant's inspections

More restaurants in Armour Square

See every restaurant in Armour Square →

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.