ASIAN CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND FOOD AT IMPROPER TEMPERATURES: IN THE 1 DOOR PREP COOLER- 2LBS OF CRAB RANGOON AT 48.7F, 2LBS OF PORK AND SHRIMP EGGROLLS AT 45.1F, AND 5LBS OF CHICKEN AT 45.6F. OUT ON THE PREP AREA-6LBS OF PORK AND SHRIMP EGGROLLS AT 69.4F. OPERATOR DISCARDED AND DENATURED SAID FOOD. INSTRUCTED TO STORE ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE AND TO MAINTAIN. CRITICAL CITATION ISSUED 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED FACILITY TO CEASE THE USE OF PLASTIC SHOPPING BAGS FOR FOOD STORAGE AND TO USE ONLY FOOD GRADE MATERIAL.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED FACILITY TO CEASE THE USE OF PLASTIC SHOPPING BAGS FOR FOOD STORAGE AND TO USE ONLY FOOD GRADE MATERIAL.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.