SUN WAH BAR-B-Q INC CO.

OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE BETWEEN 87.9 F AND 101 F- PORK, ORGAN MEATS AND BBQ CHICKEN. INSTRUCTED MANAGER ALL HOT FOODS MUST BE HELD AT 140 F OR ABOVE. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. FOODS DISCARDED WEIGHT- 50 LBS, VALUED AT $312.50. STEAM TABLE WAS OFF AT THIS TIME, MANAGER TURNED ON STEAMTABLE AND TEMPERATURE OF WATER NOW 155 F. CRITICAL VIOLATION 7-38-005(A).

OBSERVED WASTE WATER BACKING UP FROM FLOOR DRAIN UNDER REAR PREP AREA 2-COMPARTMENT SINK (BY DISHMACHINE) WHEN WATER IS TURNED ON. WHEN WATER IS TURNED OFF WATER WILL DRAIN. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN FLOOR DRAIN. SERIOUS VIOLATION 7-38-030. MUST BE CORRECTED BY DATE OF REINSPECTION (05/27/13).

MENS EMPLOYEES WASHROOM TOILET BOWL UNABLE TO FLUSH. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN TOILET BOWL BY DATE OF REINSPECTION (05/27/13). SERIOUS VIOLATION 7-38-030.

THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1235227 DATED ON 06/08/12- #33 THE FOLLOWING NOT CLEAN, INTERIOR OF PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS WITH FOOD BUILD UP, INTERIOR OF EMPLOYEES LOCKERS CLUTTERED, #34 OBSERVED FOOD, DUST AND LITTER ON FLOOR BY REAR DRY STORAGE ROOM AND #35 OBSERVED BLACK SMOKE STAINS ON CEILING TILES AT REAR SMOKE AREA. INSTRUCTED MANAGER ALL THE ABOVE PREVIOUS MINOR VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION (05/27/13). SERIOUS VIOLATION 7-42-090.

OBSERVED RIPPED REACH IN COOLER DOOR RUBBER GASKETS AT FRONT PREP AREA. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS.

OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON ALL SHELVES, EXTERIOR OF ALL COOLERS AND COOKING EQUIPMENT AT BOTH FRONT AND REAR PREP/DISHWASH AREAS. MUST CLEAN ALL EQUIPMENT AND MAINAIN.

OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON FLOOR UNDER AND AROUND ALL EQUIPMENT/ALONG ALL WALLS AND CORNERS AT PREP AND DISHWASH AREAS ALSO OBSERVED DAMAGED FLOOR TILES/LOW GROUT/MISSING FLOOR BASE TILES THROUGHOUT REAR PREP AREA. MUST CLEAN FLOOR THROUGHOUT AND REPAIR ALL DAMAGED FLOOR TILES/FLOOR BASE TILES.

OBSERVED FOOD STAINS ON WALLS THROUGHOUT REAR PREP/DISHWASH AREA. MUST CLEAN ALL WALLS AND MAINTAIN.

SEE REPORT DATED ON 06/08/12

SEE REPORT DATED ON 06/08/12

SEE REPORT DATED ON 06/08/12

SEE REPORT DATED ON 06/08/12

FRONT PREP AREA STEAMTABLE NOT MAINTAINED, WATER TEMPERATURE AT 107.5 F AT THIS TIME, UNABLE TO REACH MINIMUM HOLDING TEMPERATURE OF 140 F TO USE STEAMTABLE. INSTRUCTED MANAGER TO REPAIR STEAMTABLE, MUST BE ABLE TO HOLD ALL HOT FOODS AT 140 F OR ABOVE. FOUND COOKED PORK TONGUE, PORK BELLIES INSIDE STEAMTABE HOT HOLDING UNIT AT THIS TIME.

FOUND THE FOLLOWING POTENTAILLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 101.5 F AND 107.7 F- PORK TONGUES, PORK BELLIES, DUCK FEET, PORK INTESTINES. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 F OR ABOVE IF HELD HOT. ALL THE ABOVE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. FOODS DISCARDED VALUED AT $210.00, WEIGHT- 35 LBS.

THE FOLLOWING NOT CLEAN- INTERIOR OF PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS WITH FOOD BUILD UP, INTERIOR OF EMPLOYEES LOCKERS CLUTTERED AND WALK IN MEAT COOLER SHELVES WITH ACCUMULATED FOOD BUILD UP. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

OBSERVED FOOD, DUST AND LITTER ON FLOOR IN REAR DRY STORAGE ROOM AND IN BOTH EMPLOYEES WASHROOMS. MUST CLEAN AND MAINTAIN FLOOR.

OBSERVED BLACK SMOKE STAINS ON CEILING TILES AT REAR SMOKE AREA. MUST PAINT/CLEAN ALL UNCLEAN CEILING TILES.

MENS WASHROOM HANDWASH BOWL DRAINING SLOWLY (FRONT PUBLIC WASHROOM). MANAGER ABLE TO REPAIR SINK AT THIS TIME/MUST MAINTAIN.

CLEAN OR REPLACE THE STAINED CUTTING BOARDS IN THE REAR PREP AREA.

DETAIL CLEAN ALL COOKING EQUIPMENT, PREP TABLES, STORAGE SHELVES, WIRE STORAGE RACKS IN WALK-IN COOLER THROUGHOUT THE PREMISES.

DETAIL CLEAN THE FLOOR THROUGHOUT THE PREP AREAS, WALK-IN FREEZER AND COOLER, STORAGE AREAS THROUGHOUT. DETAIL CLEAN DEAD ROACH UNDER 2 COMPARTMENT SINK AT CORNER OF THE BAR. MAINTAIN THE FLOOR DRY THROUGHOUT THE PREP AREAS

DETAIL CLEAN THE WALLS OF THE PREP AREA THROUGHOUT. CLEAN OR REPLACE THE STAINED CEILING TILES AROUND THE OVENS IN THE REAR PREP AREA.

HAIR RESTRAINTS NEEDED FOR ALL EMPLOYEES IN BOTH PREP AREAS.

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.COOKED FOOD STORED INSIDE THE WALK-IN:COOKED AND PULLED DUCK AT TEMP OF 72F; COOKED VARIOUS KIND OF ANIMAL ORGANS AT TEMP OF 56.7F TO 68.6F;FRESH EGGS AT TEMP OF 58.1F TO 69F.RAW CHICKEN ON BBQ STICKS AT TEMP OF 56.2F, STORED IN PREP DISPLAY COOLER(COOLER UNIT MAINTAIN TEMP OF 41F). NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED FOR FOOD MENTIONED.FOOD WAS DISCARDED AND DENATURED.POUNDS 175, VALUE 1.200, CRITICAL VIOLATION:7-38-005(A) H000073306-12

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE WASHING AND RINSING USED CUTTING BOARD (BLOOD ON IT)WITHOUT SANITIZING IT. THE CUTTING BOARD WAS THEN PLACED BACK ON THE PREP TABLE AND WAS THEN USED TO CUT VEGETABLES. MANAGEMENT INSTRUCTED THAT ALL UTENSILS AND EQUIPMENT MUST BE WASHED, RINSED AND SANITIZED. CRITICAL VIOLATION 7-38-005A. H000073306-12

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. OBSERVED NO HOT WATER AT THE MEN'S EMPLOYEE RESTROOM. MANAGEMENT INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER IN ALL RESTROOMS. MANAGEMENT INSTRUCTED TO USE ANOTHER RESTROOM LOCATED ON PREMISES. ALSO OBSERVED NO SOAP AT THE EXPOSED HANDSINK NEXT TO THE DISHWASH AREA AND NO SOAP OR PAPER TOWELS AT THE EMPLOYEE RESTROOM HANDSINKS. MANAGEMENT INSTRUCTED TO PROVIDE. ALSO OBSERVED UTENSILS STORED INSIDE OF BOTH OF THE EXPOSED HANDSINKS. MANAGEMENT INSTRUCTED TO KEEP HANDSINKS ACCESSIBLE WITH NO UTENSILS INSIDE OF THEM. CRITICAL VIOLATION 7-38-030. H000073307-13.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE INSIDE OF THE WALK-IN FREEZER. OBSERVED MEAT BONES STORED IN DIRECT CONTACT WITH FRYER OIL AND PRODUCE CARDBOARD BOXES. MANAGEMENT INSTRUCTED TO STORE MEATS INSIDE OF CLEANABLE CONTAINERS OR FOOD GRADE PLASTIC BAGS. OBSERVED A LARGE HOUSE FLY FLYING OUT OF THE CONTAINER OF COOKED NOODLES INSIDE OF THE WALK-IN COOLER WHEN THE LINEN COVERING THE NOODLES WAS REMOVED. ALSO OBSERVED FROZEN MEATS ON THE FLOOR OF THE WALK-IN FRREZER. ALSO OBSERVED VARIOUS FROZEN MEATS STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USED FOOD GRADE PLASTIC BAGS OR CLEANABLE FOOD STORAGE CONTAINERS. APPROXIMATELY 50# AND $200 OF FOOD WAS DISCARDED BY MANAGEMENT. SERIOUS VIOLATION 7-38-005A. H000073307-13.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 3 LIVE COCKROACHES IN THE REAR STORAGE AREA, 5 LIVE HOUSE FLIES IN THE REAR STORAGE AREA AND 20 MOUSE DROPPINGS ON THE FLOOR IN THE REAR STORAGE AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. ALSO THE REAR SCREEN DOOR AT THE REAR STORAGE AREA HAS A 1" OPEN GAP ON THE SIDES AND BOTTOM OF THE DOOR. MUST RODENT PROOF THE EXTERIOR EXIT DOORS. SERIOUS VIOLATION 7-38-020. H000073308-14.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED EXCESS BUILDUP OF GREASE ALONG THE TOP AND SIDES OF THE GREASE DUMPSTER, ALOS ON THE GROUND AROUND THE DUMPSTER. MUST MAINTAIN THE DUMPSTER AND AREA AROUND THE DUMPSTER CLEAN AT ALL TIMES. ALSO OBSERVED LIQUID WASTE LEAKING FROM THE BOTTOM OF ONE OF THE GARBAGE DUMPSTERS. MUST REPLACE THE LEAKING DUMPSTER AND POWERWASH THE AREA TO CLEAN THE LIQUID WASTE. SERIOUS VIOLATION 7-38-020. H000073309-15.

OBSERVED WASTE WATER BACKUP FROM THE FLOOR DRAIN NEXT TO THE 3 COMPARTMENT SINK WHEN WATER WAS RELEASED FROM THE 3 COMPARTMENT SINK. MUST REPAIR SO THAT THE SINK DRAINS PROPERLY WITHOUT BACKUP. SERIOUS VIOLATION 7-38-030. H000073308-14.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE THE DOOR GASKETS FOR THE WALK-IN FREEZER DOOR TO PREVENT ICE BUILDUP INSIDE OF THE DOOR. CLEAN OR REPLACE THE STAINED CUTTING BOARDS IN THE REAR PREP AREA.

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, PREP TABLES, STORAGE SHELVES, WIRE STORAGE RACKS IN WALK-IN COOLER THROUGHOUT THE PREMISES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR THROUGHOUT THE PREP AREAS, WALK-IN FREEZER AND COOLER, STORAGE AREAS THROUGHOUT. DETAIL CLEAN DEAD ROACH UNDER 2 COMPARTMENT SINK AT CORNER OF THE BAR. MAINTAIN THE FLOOR DRY THROUGHOUT THE PREP AREAS.

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA THROUGHOUT. CLEAN OR REPLACE THE STAINED CEILING TILES AROUND THE OVENS IN THE REAR PREP AREA.

OBSERVED LEAK UNDERNEATH THE WOK STATION. MUST REPAIR.

All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS NEEDED FOR ALL EMPLOYEES IN BOTH PREP AREAS.

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

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

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

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

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

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

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).

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: 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.

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.

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.

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.

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).

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).

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.

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.

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.