SUN WAH BAR-B-Q

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: Shellfish shall be obtained from an approved source and kept in their original package until sold. FOUND FRESH SHELLFISH ( 2 CONTAINERS OF PACIFIC OYSTERS,AND 1 CONTAINER OF REGULAR MANILA CLAMS)WITHOUT SHELLFISH TAGS PROVIDED WITH PRODUCTS,STORED IN WALK-IN COOLER.INSTRUCTED THAT SHELLFISH TAG MUST BE KEPT WITH PRODUCTS UNTILL IS FINISHED.PRODUCTS DISCARDED AND DENATURED.POUNDS 30OF MANILA CLAMS;AND 120EACH OF PACIFIC OYSTERS.VALUE BOTH PRODUCTS AT $ 340.CRITICAL VIOLATION:7-38 005(B2) H0000707606-13

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED TONGUE,INTESTINES,RIBS,PORK, CHICKEN AND DUCKS AT TEMP OF 24 PARTIALLY COOKED DUCKS HANGING BETWEEN THE ROTISSERIES AT TEMP OF 57.6F, 61.9F AND 66.7F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED FOR ALL PRODUCTS MENTIONED. FOOD DISCARDED AND DENATURE.POUNDS 184,VALUE $513.CRITICAL VIOLATION:7-38-005(A) HOOOO70706-13

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. FOUND TWO EXPOSED HAND SINK WITHOUT SOAP AND PAPER TOWELS.ALSO REAR WASHROOMS USED FOR STAFF(WOMEN'S AND MEN'S)WITHOUT SOAP AND PAPER TOWELS.MANAGEMENT PROVIDED SOAP AND PAPER TOWEL AFTER MY REQUEST TO ALL SINK IN QUESTION.CRITICAL VIOLATION:7-38-030 HOOOO70707-14

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED EVIDENCE OF RODENT INFESTATION THROUGHOUT THE PREMISES:FRONT PREP AREA:ALONG THE WALL BEHIND COOKING EQUIPMENT,IN STORAGE NEXT TO DINING AREA(NORTH-EAST CORNER).REAR NON FOOD AND FOOD STORAGE(ON SHELVES,ON TOP OF THE POTS ,UTENSILS AND DISHES,ON TOP OF OPENED BAGS OF RICE,ON TOP OF BAGS OF SALT), ON SHELVES WERE EMPLOYEE SHOES ARE STORED, FRONT BAR UNDER 2 COMPARTMENT SINK AND INSIDE SMALL STORAGE OF SAME AREA.UNABLE TO CHECK SOME AREA IN REAR STORAGE DUE TO CLUTTER.INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND ELEVATE 6" ITEMS NEEDED. INSTRUCTED TO CLEAN AND SANITIZE AREA,ALSO CONTACTED PEST CONTROL COMPANY.NUMEROUS TO COUNT.CRITICAL VIOLATION:7-38-020 HOOOO70707-14

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE.OBSERVED COOKED FOOD UNCOVERED STORED ON TOP EACH OTHER IN WALK-IN(COOKED CHIC HEN, PORK,CHICKEN LEGS ETC )COOLER.ALSO FOOD STORED ON FLOOR IN WALK-IN FREEZER.COOKED FOOD STORED IN GROCERY PLASTIC BAGS AND STORED ON FLOOR. INSTRUCTED TO PROVIDE FOOD CONTAINERS WITH LIDS TO PROPERLY PROTECT FOOD FROM SOURCE OF CONTAMINATION.SERIOUS VIOLATION:7-38-005(A) HOOOO70708-15

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. OBSERVED FLOOR DRAIN BACKING UP WASTE WATER ON FLOOR WHEN WATER IS RELEASED FROM THE 3 COMPARTMENT SINK.INSTRUCTED TO FIX PROBLEM.SERIOUS VIOLATION:7-38-030 HOOOO70708-15

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL COOKING EQUIPMENT(INTERIOR AND EXTERIOR), INCLUDED PIPE AND ELECTRIC CORDS(GREASE AND DUST BUILD-UP).INTERIOR OF ALL COOLER AND FREEZER(SHELVES WIT FOOD DEBRIS).ALL THE SHELVES THROUGHOUT THE PREMISES (DEBRIS ON IT).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR THROUGHOUT THE PREMISES INCLUDED WALK-IN COOLERS AND FREEZERS,SPECIALLY UNDER SHELVES AND CORNERS(FOOD DEBRIS).NEED TO CLEAN ALL CONTAINERS IN PREP AREA.(ENCRUSTED FOOD)

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. WASTE WATER FROM WASHMACHINE NOT DRAINING( STANDINDG WATER)INSTRUCTED TO PROVIDE PROPER FLOOR DRAIN,ACCORDING TO PLUMBING CODE. OBSERVED 2 COMPARTMENT SINK USED FOR FOOD PREP IN POOR REPAIR. NEED TO WELD SMOOTHLY AND NON RUST MATERIAL SINK. EXPOSED HAND SINK IN PREP AREA SLOWLY DRAINING, INSTRUCTED TO FIX.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETERS IS NEEDED IN ALL COOLERS AND FREEZERS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found food items not properly dated, labeled in coolers/freezers, must date and label all foods in coolers/freezers.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. exposed raw wood of storage shelving shall be repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of walk in cooler shelving, cooking equipment, need detailed cleaning(crevices).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, cooking equipment, and rear storage shelving not clean need detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. walls, ceilings in rear prep areas need detailed cleaning.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. broken light shield shall be replaced, light shields in prep areas need cleaning.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. exhaust canopy had excess grease build up needs detailed cleaning, exhaust vents(ventilation)in kitchen prep areas, coolers need detailed cleaning.