House of Wah Sun

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNAGE AT THE HAND SINKS IN THE FOOD PREP AREA AND BAR AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

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

OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR COOLER NEAR THE FRIER. INSTRUCTED TO REPLACE.

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

OBSERVED FROZEN CHICKEN STORED IN PLASTIC GROCERY BAGS IN THE 2 DOOR FREEZER AND CHEST FREEZER LOCATED IN THE BASEMENT. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

WOMENS WASHROOM HANDWASH BOWL HOT/COLD WATER PUSH BUTTON NOT MAINTAINED, LESS THAN 15 SECONDS RUNNING WATER TIME WHEN PUSHED. INSTRUCTED MANAGER MUST RECALIBRATE RUNNING WATER TIME TO MINIMAL OF 15 SECONDS RUNNING WATER FOR SAID SINK.

PROPER DATE MARKING AND DISPOSITION

OBSERVED REFRIGERATED TCS FOOD (EGGROLLS) NOT LABELED OR DATED. REFRIGERATED, READY-TO-EAT, TCS FOOD, PREPARED ON SITE AND HELD GREATER THAN 24 HOURS MUST BE LABELED AND HAVE SELL BY DATE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

NO HIGH TEMPERATURE DISHMACHINE TEST STRIPS ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE HIGH TEMPERATURE DISHMACHINE TEST STRIPS ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE. INSTRUCTED MANAGER MUST PROVIDE AND MAKE VISIBLE A BACKFLOW PREVENTION DEVICE FOR ICE MACHINE.

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

EMPLOYEE HEALTH POLICY NOT AVAILABLE AT THIS TIME. INSTRUCTED TO IMPLEMENT AN EMPLOYEE HEALTH POLICY, AND MAINTAIN POLICY ON-SITE. FOR MORE INFORMATION REGARDING POLICY GO TO WWW.CITYOFCHICAGO.ORG/HEALTH. PRIORITY FOUNDATION, 7-38-012(A) NO CITATION ...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

FOUND NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED FACILITY TO IMPLEMENT AN APPROPRIATE PROCEDURE, WITH NECESSARY SUPPLIES, AND TO MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INSTRUCTED TO REMOVE DUST BUILDUP FROM THE CEILING VENT INSIDE OF THE EMPLOYEE WASHROOM TO PROVIDE ADEQUATE VENTILATION AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

PERSON IN CHARGE HAS NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE. CORE VIOLATION PA100-0367. NO CITATION ISSUED.

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

OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF SHELVES ABOVE PREP TABLE BY COOKLINE. MUST CLEAN AND MAINTAIN LOWER SIDE OF PREP TABLE SHELVES.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLERS CERTIFICATES EXPIRED. INSTRUCTED MANAGER FOOD HANDLERS MUST UPDATE CERTIFICATES AND KEEP ON CERTIFICATES ON PREMISES.

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

MUST USE FOOD GRADE BAGS FOR FOOD STORAGE INSIDE FREEZERS AND REFRIGERATORS. FOUND VEGETABLES BEING STORED INSIDE WHITE PLASTIC SHOPPING BAGS INSIDE REFRIGERATORS AND FREEZERS. MUST PROVIDE. MUST DATE AND LABEL ALL FOODS BEING STORED IN FOOD CONTAINE...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST TIGHTEN FAUCET BASE AT THE BAR 3-COMP SINK AND AT THE 3-COMP SINK NEXT TO THE DISH WASHER IN THE REAR AREA(FAUCET ON THE RIGHT HAND SIDE) TO PREVENT LEAKS.

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

MUST CLEAN AND MAINTAIN FAN COVERS AND SHELVINGS INSIDE WALK-IN-COOLER,BOTTOMS OF WORK TABLES IN KITCHEN AREAS,HOOD AND FILTERS ABOVE THE COOKING EQUIPMENTS ETC.

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

REMOVE DUSTS ACCUMULATIONS ON CORNER WALLS OF WALK-IN-COOLER AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES AND CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE KITCHEN AREAS AND MAINTAIN.

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

MUST PROVIDE AND MAINTAIN BRIGHTER LIGHTING INSIDE THE WALK-IN-COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR LOOSE TOP OF HANDSINK INSIDE THE EMPLOYEES TOILET ROOM AND MAINTAIN.

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

MUST RESEAL/REPLACE RUSTY WIRE SHELVING IN REACH IN COOLER, MUST PROVIDE A LID AT AT ICE BIN BEHIND BAR, AND RESTRICT USING CARRY OUT BAGS FOR FOOD STORAGE, MUST PROVIDE FOOD GRADE BAGS,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST PROVIDE A EXPOSED HAND SINK BEHIND BAR AREA, TO WASH HANDS,

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

CLUTTER THRU-OUT BASEMENT, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE BASEMENT TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED 6 INCHES OFF FLOORS, AWAY FROM WALLS.

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

NO LABEL/NAME OF THE PRODUCT ON ALL SPICES CONTAINERS UNDER THE PREP TABLE. INSTRUCTED TO LABEL.

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

OBSERVED KNIVES STORED IN BETWEEN THE PREP TABLE AND BACK OF THE PREP COOLER. INSTRUCTED TO PROVIDE KNIFE RACK TO STORE ALL THE KNIVES.

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

MUST CLEAN AND ORGANIZE BOTTOM SHELVE OF THE PREP TABLES AND MAINTAIN. CLEAN IN DETAIL ONE OF THE RICE COOKER EXTERIOR PART AND MAINTAIN.

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

FLOOR UNDERNEATH THE WOK AREA ND DEEP FRYER AND STOVES WITH ACCUMULATED GREASE ALONG THE WALL BASE ALL CORNER. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.

TOXIC ITEMS PROPERLY STORED, LABELED AND USED

FOUND TOXIC ITEMS (CHLORINE, DISHWASHING DETERGENTS,DE GREASER,ETC). STORED WITH CANNED AND BOTTLED SOY SAUCE, HONEY MUSTARD IN A PLASTIC CONTAINER UNDER THE PREP TABLE. INSTRUCTED MANAGER THAT CHEMICALS MUST BE STORED IN A SEPARATE PLACE NOT WITH TH...

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

NEED TO PUT LABEL/NAME OF THE PRODUCT ON ALL FOOD CONTAINERS THAT IS NOT THE ORIGINAL CONTAINER WITH READY TO EAT AND READY TO COOK FOODS INSIDE THE WALK IN COOLER AND REACH IN COOLER.

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

MUST DEFROST REACH IN FREEZER IN THE KITCHEN AND CHEST FREEZER IN THE BASEMENT WITH HEAVY ICE ACCUMULATED.

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

MUST REPLACE STAINED CEILING TILES IN THE EMPLOYEES WASHROOM AND MAINTAIN.

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

CLEAN THE LIGHT SHIELD BY THE HOOD AND REPLACE BURNED OUT PLASTIC LIGHT SHIELD ON SOME OF THE LIGHT BULBS BY THE HOOD.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE MISSING VISIBLE THERMOMETER IN ALL CHEST FREEZER AND REACH IN FREEZER.

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

CLUTTER IN THE BASEMENT (OLD TOOLS,OLD DISHES,OLD COOKING EQUIPMENTS,ETC) FROM THE OLD OWNER. INSTRUCTED TO DISPOSE UNUSED ITEMS/ARTICLES NOT BEING USE TO PREVENT RODENT/INSECTS HARBORAGE.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. INSTRUCTED TO REMOVE CARDBOARD COVERING ON STORAGE SHELVES AND BOTTOM OF PREP TABLES IN KITCHEN AND CLEAN/SANITIZE. ALSO CLEAN/SANITIZE; STORAGE SHELVES AND CABINETS AT SERV...

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. INSTRUCTED TO REMOVE ARTICLES FROM FLOOR AND CLEAN FLOOR THRU-OUT BASEMENT, ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.

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. DRIED FOOD STORAGE CONTAINERS AND PREP FOODS INSIDE WALK IN COOLER NOT LABELED, MUST LABEL/MAINTAIN.

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE CUTTING BOARDS IN KITCHEN, BROKEN GASKETS ON PREP REACH IN COOLER DOORS AND USE ADEQUATE FOOD STORAGE BA...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE; COOLERS, CARTS, COOKING EQUIPMENT, MICROWAVE OVEN, MOP SINK AND BOTTOM PANELS OF PREP TABLES.

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. MUST CLEAN FLOORS AT CORNERS AND ALONG WALLS IN KITCHEN AND BASEMENT.

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 REPLACE DAMAGED AND MISSING CEILING PANELS IN KITCHEN AND DINING AREA.

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

CLUTTER THRU-OUT BASEMENT, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE BASEMENT TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORED KNIVES/UTENSILS.

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.OBSERVED THE BASEMENT BOX FREEZER WITH EXCESSIVE ICE INSTRUCTED TO DEFROST.

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.CLEAN WALL ON EAST SIDE OF KITCHEN.

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. Shielding to protect against broken glass falling into food shall be prov...