CHO SUN OK RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED NO COMPLETE HACCP PLAN OR VARIANCE PROVIDED FOR PRODUCTION OF KIMCHI. PREMISES MAKES KIMCHI ON PREMISES. INSTRUCTED MANAGER NOT TO PREPARE KIMCHI WITHOUT A HACCP APPROVAL AND OR VARIANCE FROM THE CITY OF CHICAGO PUBLIC HEALTH DEPARTMENT. (NOTED CUT NAPA CABBAGE SOAK IN BRINE MIXTURE AT ROOM TEMPERATURE FOR 8 HOURS). INSTRUCTED MANAGEMENT, NOT TO MAKE KIMCHI UNTIL HACCP PLAN IS APPROVED. MUST USE COMMERCIALLY MADE KIMCHI (FROM AN APPROVED PROCESSING PLANT). PRIORITY FOUNDATION 7-38-005.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: OBSERVED NO APPROVED VARIANCE FROM CHICAGO DEPT OF PUBLIC HEALTH ON THE PREMISES FOR KIMCHI THAT ARE MADE ON THE PREMISES. INSTRUCTED MANAGEMENT TO OBTAIN AN APPROVED VARIANCE BEFORE PREPARING KIMCHI. PRIORITY FOUNDATION 7-38-005.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC).

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: ESTABLISHMENT HAS OPENING IN FRONT COOKING AREA. A PHYSICAL BARRIER IS NEEDED WHEN THE PREPARATION/COOKING AREA IS ADJACENT TO THE CUSTOMER DINING AREA AND IT IS LIKELY THAT CONTAMINATION WILL OCCUR.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: ESTABLISHMENT HAS OPENING IN FRONT COOKING AREA. A PHYSICAL BARRIER IS NEEDED WHEN THE PREPARATION/COOKING AREA IS ADJACENT TO THE CUSTOMER DINING AREA AND IT IS LIKELY THAT CONTAMINATION WILL OCCUR.

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.