China Ho Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED PROCEDURES FOR RESPONDING TO VOMIT, AND DIARRHEAL EVENTS,BUT IS MISSING SOME NECESSARY ITEMS AND A DISINFECTANT RATED FOR NOROVIRUS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED BULK CONTAINERS WITHOUT LABELS, INSTRUCTED TO PUT THE COMMON NAME ON ALL BULK CONTAINERS(FLOUR, SUGAR, MSG, RICE ETC.)

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED THE SMALL BOX FREEZER WITH EXCESSIVE ICE, INSTRUCTED TO DEFROST AND CLEAN/MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVER ON THE TRASH RECEPTACLE IN THE LADIES RESTROOM, INSTRUCTED TO PROVIDE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO FOOD HANDLER TRAINING ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-104.14(N) NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-38-012

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.

PROPER DATE MARKING AND DISPOSITION

3.501.17(A) VARIETY OF FOODS NOT PROPERLY LABELED, DATED (COOKED EGGROLLS, BEEF, CHICKEN, ETC) FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALLBE SOLD OR DISCARDED FOR A MAXIMUM OF ...

WIPING CLOTHS: PROPERLY USED & STORED

3-304.14(B) WIPING CLOTHS IMPROPERLY STORED INBETWEEN USES. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CAN OPENER AND HOLDER NOT CLEAN, DEBRIS. INSTD TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 WALL BEHIND 3-COMPARTMENT SINK AND EXTERIOR OF WALK IN COOLER DOOR NOT CLEAN, DEBRIS. INSTD TO CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-501.14(A) INTERIOR OF HOOD ABOVE WOK STATION WITH GREASE ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 NO ALLERGEN TRAINING AS REQUIRED. INSTD TO OBTAIN TRAINING AND BE ABLE TO VERIFY FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED REAR #10 CAN OPENER NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN REAR BOX FREEZER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED STANDING WATER ON FLOOR IN REAR PREP AREA, INSTRUCTED TO REMOVE WATER/DRY MOP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE ATTACHED SHELF ABOVE THE PREP COOLER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO STORE IN FOOD GRADE CONTAINERS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED SALT SUGAR AND MSG NOT LABELED ON COOKING LINE. OBSERVED BULK FOOD IN DRY STORAGE NEEDS TO BE LABELED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED GASKETS ON REACH IN REFRIGERATORS COVERED IN DUCT TAPE. REMOVE DUCT DATE AND REPAIR OR REPLACE ALL TORN GASKETS.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM REPORT#1202527 DATE 11-23-2012 NOT CORRECTED(33) CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT HAS SOME GREASE BUILDUP ALSO CLEAN FRYERS AND CABINET THEY HAVE SOME GREASE BUILDUP(34)CLEAN THE FLOOR IN THE STORE...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL BULK FOOD CONTAINERS IN REAR AND FRONT PREP AREA

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE RUST FROM SHELVES INSIDE PREP CHEST COOLER IN REAR PREP AREA ALSO REPLACE CUTTING BOARD IN REAR PREP AREA HAS OPEN SEAMS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST SEAL HOLE IN WALL NEAR ICE MACHINE IN THE PREP AREA ALSO CLEAN WALL OF FOOD DEBRIS IN SAME AREA

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

SOME CLUTTER INSIDE REAR STORAGE ROOM MUST ORGANIZE AND MANTAIN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT HAS SOME GREASE BUILDUP. ALSO CLEAN THE FRYERS AND CABINET THEY HAVE SOME GREASE BUILDUP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN THE FLOOR IN THE STOREROOM ALONG THE WALLS AND IN THE CORNERS THEY HAVE SOME DUST ON THEM.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. THE LARGE FOOD CONTAINERS HOLDING THE RICE, FLOUR, SUGAR ECT. NOT LABELED. INSTRUCTED TO LABEL SAME.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE COOKING EQUIPMENT, FRYER AND CABNET BELOW AND HOOD ABOVE HAS GREASE BUILDUP. THE REACHIN FREEZER HAS IC...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOOR UNDERNEATH THE COOKING EQUIPMENT HAS SOME GREASE BUILDUP. CLEAN THE FLOOR DRAINS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

CLEAN EQUIPMENT STORED IMPROPERLY ON FLOOR. INSTD TO STORE PROPERLY, ELEVATE AND INVERT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR UNDERNEATH COOKING LINE NEEDS DETAILED CLEANING. ELEVATE STOCK 6 INCHES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INTERIOR OF HOOD NOT CLEAN, EXCESSIVE GREASE. CLEAN SAME.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.HOOD ,FILTERS,FAUCET AT COOKING EQUIPMENT,REACH IN FREEZER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS & FLOOR DRAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENINGS AROUND PIPES IN FURNANCE ROOM. MUST REPLACE STAINED CEILING TILES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.LIGHT NEEDED IN REAR PREP AREA.