A-MI-THA RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED AMBIENT TEMPERATURE OF WALK IN COOLER TO BE 56.2F. INSTRUCTED NOT TO USE COOLER UNTIL TEMPERATURE OF 40F OR BELOW IS ATTAINED. MANAGER IMMEDIATELY CALLED TECHNICIAN FOR CONSULTATION.COOLER TAGGED AND HELD FOR INSPECTION. PREMISES HAS OTHER COOLERS MAINTAINING THE TEMPERATURE OF 39.8F. CITATION ISSUED FOR CRITICAL VIOLATION w#7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER TO BE IMPROPER BETWEEN 48F TO 79F. (KIM CHI 48.5F, YELLOW FLOUR(MONG BEANS AND RICE),CONTAINER OF TOFU 48.3, NOODLES 50.8F,ASSORTED CUT VEGETABLES INSIDE INDIVIDUAL CONTAINERS 51.5F(ONIONS,CARROTS,MUSHROOMS ETC),INDIVIDUALLY PACKAGED TOFU 56.4F AND SEA WEED 53.2F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 60LBS WORTH $150.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR TEMPERATURE OF ALL FOOD EQUIPMENT AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: NOTED EMPLOYEES WASHING DISHES AND UTENSILS INSIDE THE DISH WASHER WITH TEMPERATURE 115F.(HOT TEMP SANITIZER) NORMAL FROM 180F AND ABOVE. INSTRUCTED NOT TO USE DISH WASHER UNTIL THE RIGHT TEMPERATURE IS ATTAINED. BY END OF THIS INSPECTION TEMPERATURE OF DISHWASHER WAS READING 183F. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030.

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED HEAVY ICE BUILT UP INSIDE UPRIGHT FREEZER AT THE KITCHEN PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN. MUST ALSO CLEAN BOTTOM SHELVING OF PREP TABLE WITH FOOD DEBRIS AND DIRT. DETAIL CLEAN ALL COOKING EQUIPMENT AT THE KITCHEN PREP AREA AND UPPER COMPARTMENT OF ICE MACHINE.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO REPAIR OR REPLACE STAINED TILES AT CEILING ESPECIALLY BY THE DISH WASHER AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO DETAIL CLEAN FANS INSIDE WALK IN COOLER WITH ACCUMULATION OF DUST AND DEBRIS. MUST MAINTAIN AT ALL TIMES.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO DETAIL CLEAN FANS INSIDE WALK IN COOLER WITH ACCUMULATION OF DUST AND DEBRIS. MUST MAINTAIN AT ALL TIMES.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.