2 ASIAN BROTHERS Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: Observed TCS Foods held at improper temperatures. Observed beef broth held at 51.8F and sliced beef at 48.7F in 3 door reach in cooler across from wok station. Manager voluntarily discarded 5 lbs of broth and 1 lb of sliced beef with a value of $85. Instructed manager that all TCS foods must be held at or below 41F at all times. Priority violation, 7-38-005. Citation issued.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: Observed tissue and napkin boxes stored below waste water lines in the basement storage area. Instructed manager to move items to not be stored below any waste lines.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Observed rusty and damaged shelves in the walk in cooler in the rear preparation area. Instructed manager to repair or replace shelves to provide a smooth and easily cleanable surface.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Observed plastic lining on rolling cart shelf in the front smoother and drink preparation area. Instructed manager to remove protective film to provide a smooth and easily cleanable surface.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Observed torn gaskets on the door of 3 door reach in cooler at front of the rear grilling area. Instructed manager to replace damaged gasket.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: Observed the sides of the wok cooking station as well as sides of the equipment to be covered in grease and food residue. Instructed manager to clean and maintain cooking station to be free of grease and food residue build up.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: Damaged preparation sink faucet of 2 compartment prep sink in rear prep area. Instructed manager to remove duct tape and repair and maintain faucet.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: Observed loose water spray nozzle from drink machine at front smoothie and drink preparation area. Instructed manager to secure or provide container for the water pray nozzle.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Observed the floor under the 3 compartment sink in front smoother and drink preparation area to be soiled and have food debris present along walls, and the floor under shelves in the rear dry storage area to have flour and food residue. Instructed manager to clean and maintain area free of any spillage and debris build up.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Observed the floor under the 3 compartment sink in front smoother and drink preparation area to be soiled and have food debris present along walls, and the floor under shelves in the rear dry storage area to have flour and food residue. Instructed manager to clean and maintain area free of any spillage and debris build up.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.