Sun Wah Bar-B-Q Inc Co
Last inspected: Dec 6, 2013
90
Score
Inspectors have visited Sun Wah Bar-B-Q Inc Co 14 times, with records going back to 2010. The most recent report on file is from Dec 6, 2013. A low risk rating suggests inspectors haven't found much to be concerned about lately. Note that Sun Wah Bar-B-Q Inc Co's inspection history hasn't been updated since Dec 6, 2013; current conditions may have shifted from what the file shows.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
When inspectors have written things up, “food and non-food contact equipment utensils clean” has been the most frequent reason, cited 11 times.
Among Chicago restaurants, the typical score is 81; Sun Wah Bar-B-Q Inc Co is comfortably above that bar. The full picture is one of consistent compliance.
14
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 6, 2013
Reinspection
2 minor violations.
View 2 violations
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST SEAL ALL HOLES AND CREVICES IN WALLS AND CEILING THROUGHOUT PREMISES.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: EXHAUST VENT NOT WORKING IN WOMEN'S EMPLOYEE TOILET ROOM. MUST REPAIR/REPLACE WOMEN'S EXHAUST VENT.
38
90
Dec 5, 2013
Reinspection
4 minor violations.
View 4 violations
Previous serious violation corrected, 7-42-090
Inspector notes: PREVIOUS SERIOUS VIOLATION #18 FROM REPORT #1236119, DATED ON 11/25/13, NOT CORRECTED, UPGRADED TO CRITICAL VIOLATION 7-42-090. OBSERVED OVER 50 LIVE ROACHES (ADULT AND SMALLER) AT FRONT PREP AREA INSIDE CABINET UNDER COOKING EQUIPMENT AT SOUTH WALL, 8 LIVE ROACHES INSIDE ICE MACHINE, 5 LIVE ROACHES BETWEEN DISHWASH HAND WASH BOWL WATER PIPES AND CEILING TILE, 10 LIVE ROACHES ON WOK STATION CRACK/CREVICES AT REAR PREP. ALSO AT THIS TIME FOUND OVER 20 RAT DROPPINGS ON FLOOR BY REAR EXIT DOOR/BEHIND EMPLOYEES LOCKERS. INSTRUCTED MANAGER ALL ROACHES AND RAT DROPPINGS MUST BE REMOVED/ELIMINATED. WASH AND SANITIZE ALL SURFACES. ON 12-5 13 NO LIVE ROACHES ON PREMISES, HOWEVER DEAD ROACHES THROUGHOUT THE PREMISES,ON COOKING EQUIPMENTS,DISHES,SHELVES,STORAGE ETC. ALSO OBSERVED LAYER OF WHITE UNKNOWN POWER ON SURFACE OF FOOD AND NON-FOO SHELVES. RE-INSTRUCTED TO CLEAN AND SANITIZE ALL SURFACE MENTIONED.
14
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED LITTER AND DEAD INSECTS INSIDE WOODEN EMPLOYEES LOCKERS ALSO OBSERVED ACCUMULATED DIRT BUILD UP INSIDE MOP SINK. FOOD BUILD UP ON EXTERIOR OF BULK CONTAINERS, FOOD ENCRUSTED ON INTERIOR/EXTERIOR SURFACES OF ALL COOKING AND COOLING EQUIPMENT, RACKS, SHELVES NOT CLEAN. MUST CLEAN AND MAINTAIN ALL EQUIPMENT, LOCKERS AND MOP SINK.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED ACCUMULATED FOOD/DIRT BUILD UP AND STANDING WATER ON FLOOR THROUGHOUT REAR PREP/DISHWASH AREA ALSO OBSERVED MISSING/CRACKED FLOOR TILES AND BROKEN BASEBOARDS IN REAR PREP AREAS. ACCUMULATED DEBRIS IN FLOOR DRAINS AND TROUGH GRATES. INSTRUCTED MANAGER ALL DAMAGED/MISSING FLOOR TILES MUST BE REPAIRED, FLOORS MUST BE CLEAN AND DRY THROUGHOUT PREMISES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED DIRT BUILD UP ON EMPLOYEES WASHROOM DOORS, FOOD ENCRUSTED ON WALLS THROUGHOUT REAR PREP/DISHWASH AREA, WALLS INSIDE EMPLOYEES WASHROOMS, OBSERVED HOLES IN WALLS AND AROUND PIPES AT REAR PREP AND BEHIND EMPLOYEES LOCKERS. MUST DETAIL CLEAN/SANITIZE ALL WALLS, CLEAN WASHROOM DOORS AND MUST SEAL ALL HOLES/CRACKS AND CREVICES THROUGHOUT.
35
82
Dec 2, 2013
Reinspection
8 minor violations.
View 8 violations
Previous serious violation corrected, 7-42-090
Inspector notes: PREVIOUS SERIOUS VIOLATION #18 FROM REPORT #1236119, DATED ON 11/25/13, NOT CORRECTED, UPGRADED TO CRITICAL VIOLATION 7-42-090. OBSERVED OVER 50 LIVE ROACHES (ADULT AND SMALLER) AT FRONT PREP AREA INSIDE CABINET UNDER COOKING EQUIPMENT AT SOUTH WALL, 8 LIVE ROACHES INSIDE ICE MACHINE, 5 LIVE ROACHES BETWEEN DISHWASH HANDWASH BOWL WATER PIPES AND CEILING TILE, 10 LIVE ROACHES ON WOK STATION CRACK/CREVICES AT REAR PREP. ALSO AT THIS TIME FOUND OVER 20 RAT DROPPINGS ON FLOOR BY REAR EXIT DOOR/BEHIND EMPLOYEES LOCKERS. INSTRUCTED MANAGER ALL ROACHES AND RAT DROPPINGS MUST BE REMOVED/ELIMINATED. WASH AND SANITIZE ALL SURFACES.
14
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: VIOLATION UPGRADED TO CRITICAL VIOLATION #14.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED RUSTED RACKS AND RAILS INSIDE WALK IN COOLER AND FAR REAR PREP AREA. MUST REFINISH OR REPLACE SAID RACKS/RAILS. NO SPLASHGUARDS BETWEEN EXPOSED HAND SINKS AND PREP SINKS. MUST INSTALL WASHABLE SPLASHGUARDS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED LITTER AND DEAD INSECTS INSIDE WOODEN EMPLOYEES LOCKERS ALSO OBSERVED ACCUMULATED DIRT BUILD UP INSIDE MOP SINK. FOOD BUILD UP ON EXTERIOR OF BULK CONTAINERS, FOOD ENCRUSTED ON INTERIOR/EXTERIOR SURFACES OF ALL COOKING AND COOLING EQUIPMENT, INTERIOR OF ICE MACHINE. RACKS, SHELVES AND COUNERTOPS NOT CLEAN. MUST CLEAN AND MAINTAIN ALL EQUIPMENT, LOCKERS AND MOP SINK.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED ACCUMULATED FOOD/DIRT BUILD UP AND STANDING WATER ON FLOOR THROUGHOUT REAR PREP/DISHWASH AREA ALSO OBSERVED MISSING/CRACKED FLOOR TILES AND BROKEN BASEBOARDS IN REAR PREP AREAS. ACCUMULATED DEBRIS IN FLOOR DRAINS AND TROUGH GRATES. INSTRUCTED MANAGER ALL DAMAGED/MISSING FLOOR TILES MUST BE REPAIRED, FLOORS MUST BE CLEAN AND DRY THROUGHOUT PREMISES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED DIRT BUILD UP ON EMPLOYEES WASHROOM DOORS, FOOD ENCRUSTED ON WALLS THROUGHOUT REAR PREP/DISHWASH AREA, WALLS INSIDE EMPLOYEES WASHROOMS, OBSERVED HOLES IN WALLS AND AROUND PIPES AT REAR PREP AND BEHIND EMPLOYEES LOCKERS. MUST DETAIL CLEAN/SANITIZE ALL WALLS, CLEAN WASHROOM DOORS AND MUST SEAL ALL HOLES/CRACKS AND CREVICES THROUGHOUT.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NEW SECOND FLOOR DINING AREA ADDED WITH ONLY EXPOSED HAND SINK AND MOP SINK. MUST INSTALL SEPARATE PREP SINK FOR WATER SERVICE.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REAR AREAS ARE CLUTTERED AND UNORGANIZED. MUST REMOVE ALL UNNECESSARY ITEMS (WOOD, CHAIRS, UNUSED EQUIPMENT ETC) AND NEATLY STORE ALL ELSE TO FACILITATE CLEANING AND TO PREVENT PEST HARBORAGE.
41
67
Nov 25, 2013
Complaint
5 minor violations.
View 5 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 114.1 F AND 120.5 F- COOKED TONGUE, INTESTINES, PORK EARS AND BBQ PORK. ALL OUT OF TEMPERATURE FOODS VOLUNTARILLY DISCARDED AND DENATURED. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 F OR ABOVE IF HELD HOT. FOUND STEAM TABLE WATER AT 167.1 F. CRITICAL VIOLATION 7-38-005(A).
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED OVER 10 LIVE ROACHES ON FLOOR INSIDE HEATER ROOM. INSTRUCTED MANAGER MUST CLEAN AND SANITIZE ALL AFFECTED AREAS/EQUIPMENT ALSO ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION 7-38-020.
18
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: BULK CONTAINERS NOT LABELED IN MAIN PREP AREA (FLOUR, SUGAR, ETC.). MUST LABEL ALL BULK CONTAINERS.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED LITTER AND DEAD INSECTS INSIDE WOODEN EMPLOYEES LOCKERS ALSO OBSERVED ACCUMULATED DIRT BUILD UP INSIDE MOP SINK. MUST CLEAN AND MAINTAIN ALL LOCKERS AND MOP SINK.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: DISHWASH AREA EXPOSED HANDWASH BOWL WATER VALVE LEAKING ALSO OBSERVED WALK IN COOLER DRAIN PIPE WATER DRIPPING ON FLOOR/AT SAME. MUST REPAIR AND MAINTAIN SINK AND WALK IN COOLER WATER PIPE MUST DRAIN INSIDE FLOOR DRAIN.
38
78
May 28, 2013
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED RIPPED REACH IN COOLER DOOR RUBBER GASKETS AT FRONT PREP AREA. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED FOOD STAINS ON WALLS THROUGHOUT REAR PREP/DISHWASH AREA. MUST CLEAN ALL WALLS AND MAINTAIN.
35
82
May 20, 2013
Routine
8 minor violations.
View 8 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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).
3
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: 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).
24
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: 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.
26
Previous minor violation(s) corrected 7-42-090
Inspector notes: 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.
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED RIPPED REACH IN COOLER DOOR RUBBER GASKETS AT FRONT PREP AREA. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED FOOD STAINS ON WALLS THROUGHOUT REAR PREP/DISHWASH AREA. MUST CLEAN ALL WALLS AND MAINTAIN.
35
67
Jul 13, 2012
Complaint
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: SEE REPORT DATED ON 06/08/12
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: SEE REPORT DATED ON 06/08/12
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEE REPORT DATED ON 06/08/12
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: SEE REPORT DATED ON 06/08/12
38
82
Jun 8, 2012
Routine
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: 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.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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.
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FOOD, DUST AND LITTER ON FLOOR IN REAR DRY STORAGE ROOM AND IN BOTH EMPLOYEES WASHROOMS. MUST CLEAN AND MAINTAIN FLOOR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED BLACK SMOKE STAINS ON CEILING TILES AT REAR SMOKE AREA. MUST PAINT/CLEAN ALL UNCLEAN CEILING TILES.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MENS WASHROOM HANDWASH BOWL DRAINING SLOWLY (FRONT PUBLIC WASHROOM). MANAGER ABLE TO REPAIR SINK AT THIS TIME/MUST MAINTAIN.
38
74
Jul 22, 2011
Reinspection
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CLEAN OR REPLACE THE STAINED CUTTING BOARDS IN THE REAR PREP AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN ALL COOKING EQUIPMENT, PREP TABLES, STORAGE SHELVES, WIRE STORAGE RACKS IN WALK-IN COOLER THROUGHOUT THE PREMISES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN THE WALLS OF THE PREP AREA THROUGHOUT. CLEAN OR REPLACE THE STAINED CEILING TILES AROUND THE OVENS IN THE REAR PREP AREA.
35
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: HAIR RESTRAINTS NEEDED FOR ALL EMPLOYEES IN BOTH PREP AREAS.
42
78
Jul 15, 2011
Complaint
13 minor violations.
View 13 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: 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
8
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: 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.
11
Food protected during storage, preparation, display, service and transportation
Inspector notes: 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.
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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.
18
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: 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.
19
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: 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.
24
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED LEAK UNDERNEATH THE WOK STATION. MUST REPAIR.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS NEEDED FOR ALL EMPLOYEES IN BOTH PREP AREAS.
42
52
Jul 8, 2011
Complaint
No violations found.
100
Nov 23, 2010
Reinspection
No violations found.
100
Nov 19, 2010
Complaint
10 minor violations.
View 10 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: 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
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Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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
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Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: 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
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No evidence of rodent or insect infestation, no birds, turtles or other animals
Inspector notes: 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
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Food protected during storage, preparation, display, service and transportation
Inspector notes: 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
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Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: 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
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Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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).
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Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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)
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Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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.
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Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: 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.
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61
Aug 4, 2010
Complaint
7 minor violations.
View 7 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: 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.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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.
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Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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).
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Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 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.
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Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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.
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Frequently Asked Questions
When was Sun Wah Bar-B-Q Inc Co last inspected?
The most recent health inspection at Sun Wah Bar-B-Q Inc Co on file is from Dec 6, 2013. The public record contains 14 inspections in total.
What is the most common violation at Sun Wah Bar-B-Q Inc Co?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited 11 times, more than any other issue at Sun Wah Bar-B-Q Inc Co.
Has Sun Wah Bar-B-Q Inc Co's inspection record improved over time?
Results have been roughly steady. Inspections at Sun Wah Bar-B-Q Inc Co have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sun Wah Bar-B-Q Inc Co means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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