CHOI'S CHINESE KITCHEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED FOOD CONTAINER OF RAW CHICKEN IN THE 2-DOOR UPRIGHT COOLER (NEAR WOK LINE) AT 48.6F AT TIME OF INSPECTION. INSTRUCTED TO DENATURE AND DISCARD RAW CHICKEN AND MAINTAIN ALL TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD-HOLDING AT ALL TIMES. APPROXIMATELY 45 LBS. OF FOOD VALUED APPROXIMATELY $120.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DISCARDED AND DENATURED ALL RAW CHICKEN AT TIME OF INSPECTION. 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED TOTAL OF 4 DEAD COCKROACHES IN THE FOLLOWING AREAS OF THE FACILITY: 3 COCKROACHES BENEATH WOK LINE IN THE MAIN KITCHEN AREA, 1 COCKROACH ON THE FLOOR OF THE REAR STORAGE CLOSET (BENEATH SHELVES). INSTRUCTED TO REMOVE DEAD INSECTS AND CLEAN AND SANITIZE AFFECTED AREAS AND MAINTAIN ALL AREAS OF THE FACILITY FREE OF DEAD INSECTS OR OTHER PESTS.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SINGLE-USE PLASTIC BOWL USED AS A SCOOP IN BULK DRY FOOD STORAGE CONTAINER IN THE REAR STORAGE AREA. INSTRUCTED TO REMOVE SINGLE-USE BOWL AND REPLACE WITH A MULTI-USE UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED HEAVY BUILD UP OF GREASE, FOOD DEBRIS, AND OTHER SOILS ON NONFOOD-CONTACT SURFACES OF COOK LINE EQUIPMENT (WOK LINE, DEEP DRYERS, GRILL). INSTRUCTED TO CLEAN ALL NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT ALONG THE MAIN COOK LINE AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED HEAVY BUILD UP OF GREASE, FOOD DEBRIS, AND OTHER SOILS ON NONFOOD-CONTACT SURFACES OF COOK LINE EQUIPMENT (WOK LINE, DEEP DRYERS, GRILL). INSTRUCTED TO CLEAN ALL NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT ALONG THE MAIN COOK LINE AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

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.