Sun Wah BBQ, North Broadway, Chicago, IL, USA
Latest report:
Report date: Nov 29, 2023
9. No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
- comments: observed employee chopping fully cooked, ready to eat duck with bare hands. Instructed the person in charge to ensure food handling employees do not use …
9. No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
- comments: observed employee chopping fully cooked, ready to eat duck with bare hands. Instructed the person in charge to ensure food handling employees do not use …
bare hands when handling ready-to-eat foods and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. 10lbs of duck valued at $100 was voluntarily discarded and denatured. Priority violation #7-38-010. Citation issued.
45. Single-use/single-service articles: properly stored & used
- comments: observed preset tableware at multiple dining tables not properly covered. Instructed the person in charge to ensure that all preset tableware (utensils and glassware) was protected from contamination by being wrapped, covered, or set tables upon customer arrival and maintained.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed multiple cutting boards with deep scratches and stains on prep surfaces through prep areas. Instructed the person in charge to resurface/replace cutting boards and maintain.
51. Plumbing installed; proper backflow devices
- comments: observed drainpipe leaking underneath exposed hand washing sink in the rear prep area near the warewashing machine. Instructed the person in charge to repair leaking drainpipe and maintain.
55. Physical facilities installed, maintained & clean
- comments: observed the rear storage area with clutter and items on the floor. Instructed the person in charge to organize rear storage area and keep items elevated off of floors and maintain.
55. Physical facilities installed, maintained & clean
- comments: observed food debris on floors throughout the rear prep area. Instructed the person in charge to detail clean floors and maintain.
60. Previous core violation corrected
- comments: previous core violations from 06/14/2023 inspection, report #2577313 not corrected: #39 observed food containers stored on the floor in the walk-in freezer in the rear prep area. Instructed the person in charge to store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units and maintain. #47-observed rusted storage racks in both walk-in coolers in the rear prep area. Instructed the person in charge to remove rust and ensure nonfood-contact surfaces remain smooth, easily cleanable, and maintained. #53- observed no covered trash receptacle in the employee women's toilet room in the rear. Instructed the person in charge to provide a covered trash receptacle for the employee women's toilet room and maintain. #55-observed holes in the ceiling in the employee women's toilet room in the rear. Instructed the person in charge to smoothly seal holes in the ceiling and maintain in good repair. Priority foundation violation 7-42-090. Citation issued.
Source: chicago.gov
45. Single-use/single-service articles: properly stored & used
- comments: observed preset tableware at multiple dining tables not properly covered. Instructed the person in charge to ensure that all preset tableware (utensils and glassware) was protected from contamination by being wrapped, covered, or set tables upon customer arrival and maintained.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed multiple cutting boards with deep scratches and stains on prep surfaces through prep areas. Instructed the person in charge to resurface/replace cutting boards and maintain.
51. Plumbing installed; proper backflow devices
- comments: observed drainpipe leaking underneath exposed hand washing sink in the rear prep area near the warewashing machine. Instructed the person in charge to repair leaking drainpipe and maintain.
55. Physical facilities installed, maintained & clean
- comments: observed the rear storage area with clutter and items on the floor. Instructed the person in charge to organize rear storage area and keep items elevated off of floors and maintain.
55. Physical facilities installed, maintained & clean
- comments: observed food debris on floors throughout the rear prep area. Instructed the person in charge to detail clean floors and maintain.
60. Previous core violation corrected
- comments: previous core violations from 06/14/2023 inspection, report #2577313 not corrected: #39 observed food containers stored on the floor in the walk-in freezer in the rear prep area. Instructed the person in charge to store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units and maintain. #47-observed rusted storage racks in both walk-in coolers in the rear prep area. Instructed the person in charge to remove rust and ensure nonfood-contact surfaces remain smooth, easily cleanable, and maintained. #53- observed no covered trash receptacle in the employee women's toilet room in the rear. Instructed the person in charge to provide a covered trash receptacle for the employee women's toilet room and maintain. #55-observed holes in the ceiling in the employee women's toilet room in the rear. Instructed the person in charge to smoothly seal holes in the ceiling and maintain in good repair. Priority foundation violation 7-42-090. Citation issued.
Source: chicago.gov
1.6K
Report date: Apr 12, 2022
21. Proper hot holding temperatures
- comments: found the following tcs foods held at improper temperature inside the front prep area steamtable- bbq pork at 91. 2 f, squid at 50. 0 f, cooked chicken at 50. 0 f, and organ meats …
21. Proper hot holding temperatures
- comments: found the following tcs foods held at improper temperature inside the front prep area steamtable- bbq pork at 91. 2 f, squid at 50. 0 f, cooked chicken at 50. 0 f, and organ meats …
at 70. 0 f. Instructed manager tcs foods must be held hot at a minimal 135. 0 f. Found said steamtable turned off and when asked to turn on steam table temperature over 135. 0 f. All out of temperature tcs foods voluntarily discarded at this time. Priority violation 7-38-005.
36. Thermometers provided & accurate
- comments: 3-door stand-up sauce cooler and front prep area 1-door reach in cooler missing thermometers. Instructed manager must provide working thermometers inside said coolers.
38. Insects, rodents, & animals not present
- comments: observed 2 live roaches on the exterior of the ice machine. Instructed manager must remove roach activity by date of reinspection. Priority foundation 7-38-020(a).
38. Insects, rodents, & animals not present
- comments: observed both front doors and rear exit doors with 1/4 inch gap at door sweeps. Must rodent proof said doors.
55. Physical facilities installed, maintained & clean
- comments: observed some missing floor tiles at the rear prep area causing standing water. Instructed manager must repair/replace missing rear prep area floor tiles and keep floor clean/dry.
Source: chicago.gov
36. Thermometers provided & accurate
- comments: 3-door stand-up sauce cooler and front prep area 1-door reach in cooler missing thermometers. Instructed manager must provide working thermometers inside said coolers.
38. Insects, rodents, & animals not present
- comments: observed 2 live roaches on the exterior of the ice machine. Instructed manager must remove roach activity by date of reinspection. Priority foundation 7-38-020(a).
38. Insects, rodents, & animals not present
- comments: observed both front doors and rear exit doors with 1/4 inch gap at door sweeps. Must rodent proof said doors.
55. Physical facilities installed, maintained & clean
- comments: observed some missing floor tiles at the rear prep area causing standing water. Instructed manager must repair/replace missing rear prep area floor tiles and keep floor clean/dry.
Source: chicago.gov
1.6K
Report date: Oct 12, 2021
51. Plumbing installed; proper backflow devices
- comments: 5-205. 15 mechanical drain leaking at three compartment sink. Handwashing sink by two compartment sink is movable akward to wash hands. Repair issue mentioned.
Source: chicago.gov
51. Plumbing installed; proper backflow devices
- comments: 5-205. 15 mechanical drain leaking at three compartment sink. Handwashing sink by two compartment sink is movable akward to wash hands. Repair issue mentioned.
Source: chicago.gov
1.6K
Report date: Jul 28, 2021
22. Proper cold holding temperatures
- comments: tcs foods at improper temperature: cooked duck bones(some meat with bones) at temp of 47. 7f to 51. 1f. Cooked rice at temp of 49. 6f to 53. 4f. Both products had labels of 7-27-21 …
22. Proper cold holding temperatures
- comments: tcs foods at improper temperature: cooked duck bones(some meat with bones) at temp of 47. 7f to 51. 1f. Cooked rice at temp of 49. 6f to 53. 4f. Both products had labels of 7-27-21 …
when product was made),cold food must maintain a temp of 41f and below. Priority violation: 7-38-005,citation issued
38. Insects, rodents, & animals not present
- comments: we observed over 60 mice droppings on the floor under and on top shelves at rear storage areas. Instructed to detail, clean, and sanitize affected areas, eliminate pest activity. Instructed to consult with pest control company and have premises treated. Priority foundation violation #7-38-020(a).
41. Wiping cloths: properly used & stored
- comments: must store wiping cloths in prep areas in sanitizer bucket between uses to prevent cross-contamination. Instructed to maintain.
43. In-use utensils: properly stored
- comments: observed cooks line knives being stored improperly between prep coolers. Must provide a proper knife holder. Also, utensils stored behind two compartment sinks by the handwashing sink must remove and relocated to minimize the source of contamination
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: cutting boards with open seams and dark stains at kitchen prep areas. Must refinish or replace damaged or stained cutting boards.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted assorted food items inside coolers and walk-in cooler stored inside grocery bags and cardboard boxes instructed properly to store all food items inside approved food-grade containers. Observed blood on the floor from hanged raw pork inside the walk-in cooler. Instructed to provide a washable container under raw hanged porks, etc.
51. Plumbing installed; proper backflow devices
- comments: mechanical drain leaking at three compartment sink. Handwashing sink by two compartment sink is movable akward to wash hands. Repair issue mentioned.
53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: no cover provided at receptacle at staff washroom, must provided
55. Physical facilities installed, maintained & clean
- comments: noted heavy clutter at the rear dry storage area leading to the outside of building on floors: unused equipment construction wood,etc. Instructed to detail clean, organize and remove all unnecessary or unused articles and equipment to prevent hiding places for pest. What is needed must be elated 6' off the floor
Source: chicago.gov
38. Insects, rodents, & animals not present
- comments: we observed over 60 mice droppings on the floor under and on top shelves at rear storage areas. Instructed to detail, clean, and sanitize affected areas, eliminate pest activity. Instructed to consult with pest control company and have premises treated. Priority foundation violation #7-38-020(a).
41. Wiping cloths: properly used & stored
- comments: must store wiping cloths in prep areas in sanitizer bucket between uses to prevent cross-contamination. Instructed to maintain.
43. In-use utensils: properly stored
- comments: observed cooks line knives being stored improperly between prep coolers. Must provide a proper knife holder. Also, utensils stored behind two compartment sinks by the handwashing sink must remove and relocated to minimize the source of contamination
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: cutting boards with open seams and dark stains at kitchen prep areas. Must refinish or replace damaged or stained cutting boards.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted assorted food items inside coolers and walk-in cooler stored inside grocery bags and cardboard boxes instructed properly to store all food items inside approved food-grade containers. Observed blood on the floor from hanged raw pork inside the walk-in cooler. Instructed to provide a washable container under raw hanged porks, etc.
51. Plumbing installed; proper backflow devices
- comments: mechanical drain leaking at three compartment sink. Handwashing sink by two compartment sink is movable akward to wash hands. Repair issue mentioned.
53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: no cover provided at receptacle at staff washroom, must provided
55. Physical facilities installed, maintained & clean
- comments: noted heavy clutter at the rear dry storage area leading to the outside of building on floors: unused equipment construction wood,etc. Instructed to detail clean, organize and remove all unnecessary or unused articles and equipment to prevent hiding places for pest. What is needed must be elated 6' off the floor
Source: chicago.gov
1.6K
Report date: Nov 18, 2020
10. Adequate handwashing sinks properly supplied and accessible
- comments: signage instructing employees to wash hands not posted at all hand wash sinks. Must post signage.
35. Approved thawing methods used
- comments: noted duck in water inside in the prep sink …
10. Adequate handwashing sinks properly supplied and accessible
- comments: signage instructing employees to wash hands not posted at all hand wash sinks. Must post signage.
35. Approved thawing methods used
- comments: noted duck in water inside in the prep sink …
thawing. Discussed with management the different methods of defrosting food:- either under cold running water or inside the refrigeration unit. Product temperature was adequate at the time.
37. Food properly labeled; original container
- comments: noted assorted food items inside refrigeration units and dry storage areas not properly labeled. Instructed to properly label all food items with product name including bulk food containers.
43. In-use utensils: properly stored
- comments: noted serving plates on shelves at the kitchen prep area by the dish washing area not properly stored. Instructed to invert all serving plates during storage to prevent dust accumulation.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted assorted food items inside coolers and walk in cooler stored inside grocery bags and tin cans. Instructed to properly store all food items inside approved food grade containers.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted ice build up inside the walk in freezer on the floor, door and shelves and boxes (sealed). Instructed to repair and maintain the condensation units.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: cutting boards with open seams and dark stains at kitchen prep areas. Must refinish or replace damaged or stained cutting boards.
49. Non-food/food contact surfaces clean
- comments: instructed to clean and maintain cooking equipment at the rear and front prep area with dirt, food debris and spills.
53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: noted wash rooms on premise with garbage receptacles and no lids. Instructed to provide trash cans with lids at all women wash rooms and unisex wash rooms.
55. Physical facilities installed, maintained & clean
- comments: noted heavy clutter at the rear dry storage area leading to the outside of building on floors and unused equipment. Instructed to detail clean, organize and remove all unnecessary or unused articles and equipment to prevent hiding places for pest.
55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain floors at the following areas:- floors along wall base and underneath cooking stove and fryers at the rear prep area -- floors at the food/dry storage area especially where the rat droppings were found. -- missing tiles on floor and coving at the prep room area by the hand wash sink of the prep area -- peeling paint on walls at the rear dry storage area and cracks on the wall c. Must also clean and maintain floor drains throughout the rear food prep/dry storage area and keep dry all the time.
59. Previous priority foundation violation corrected
- comments: noted previous priority foundation violation #38 (rule #6-501. 111) not corrected as follows: still noted 10 rat dropping at entrance to the rear kitchen by the ice machine. -3 on hall way to the kitchen by the unused fish tank -over 12 rat dropping at rear corner with the fan and duck prep area -10 at corner wall base of shelving with flour and other food food products. -also noted at this inspection over 30 mice dropping on shelving of same. - over 20 rat dropping at corner wall base at the dry storage area -over 10 rat droppings on try at the food rag along wall at the rear dry food storage. -also noted over 50 mice dropping on shelving, food containers and boxes at same. -over 10 inside unused equipment at the rear food/dry storage. -over 6 rat droppings on floor underneath phone booth by the dinning area. Instructed to detail clean and sanitize affected areas, eliminate pest activity. Instructed to consult with pest control company and have premises treated. Priority violation #7-42-090.
Source: chicago.gov
37. Food properly labeled; original container
- comments: noted assorted food items inside refrigeration units and dry storage areas not properly labeled. Instructed to properly label all food items with product name including bulk food containers.
43. In-use utensils: properly stored
- comments: noted serving plates on shelves at the kitchen prep area by the dish washing area not properly stored. Instructed to invert all serving plates during storage to prevent dust accumulation.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted assorted food items inside coolers and walk in cooler stored inside grocery bags and tin cans. Instructed to properly store all food items inside approved food grade containers.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted ice build up inside the walk in freezer on the floor, door and shelves and boxes (sealed). Instructed to repair and maintain the condensation units.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: cutting boards with open seams and dark stains at kitchen prep areas. Must refinish or replace damaged or stained cutting boards.
49. Non-food/food contact surfaces clean
- comments: instructed to clean and maintain cooking equipment at the rear and front prep area with dirt, food debris and spills.
53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: noted wash rooms on premise with garbage receptacles and no lids. Instructed to provide trash cans with lids at all women wash rooms and unisex wash rooms.
55. Physical facilities installed, maintained & clean
- comments: noted heavy clutter at the rear dry storage area leading to the outside of building on floors and unused equipment. Instructed to detail clean, organize and remove all unnecessary or unused articles and equipment to prevent hiding places for pest.
55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain floors at the following areas:- floors along wall base and underneath cooking stove and fryers at the rear prep area -- floors at the food/dry storage area especially where the rat droppings were found. -- missing tiles on floor and coving at the prep room area by the hand wash sink of the prep area -- peeling paint on walls at the rear dry storage area and cracks on the wall c. Must also clean and maintain floor drains throughout the rear food prep/dry storage area and keep dry all the time.
59. Previous priority foundation violation corrected
- comments: noted previous priority foundation violation #38 (rule #6-501. 111) not corrected as follows: still noted 10 rat dropping at entrance to the rear kitchen by the ice machine. -3 on hall way to the kitchen by the unused fish tank -over 12 rat dropping at rear corner with the fan and duck prep area -10 at corner wall base of shelving with flour and other food food products. -also noted at this inspection over 30 mice dropping on shelving of same. - over 20 rat dropping at corner wall base at the dry storage area -over 10 rat droppings on try at the food rag along wall at the rear dry food storage. -also noted over 50 mice dropping on shelving, food containers and boxes at same. -over 10 inside unused equipment at the rear food/dry storage. -over 6 rat droppings on floor underneath phone booth by the dinning area. Instructed to detail clean and sanitize affected areas, eliminate pest activity. Instructed to consult with pest control company and have premises treated. Priority violation #7-42-090.
Source: chicago.gov
1.6K
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