COZY NOODLES & RICE Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: WE OBSERVED TCS FOODS STORED INSIDE THE TWO DOOR REACH-IN COOLER AT IMPROPER TEMPERATURE:8 STAINLESS CONTAINERS OF COOKED DICED CHICKEN AT TEMP OF 50.2F(COOKED ON WEDNESDAY), 74.7F AND 78.8F(COOKED TODAY)NO TIME AND TEMPERATURE PROVIDED; COOKED DICED TOFU AT TEMP OF 53.1F STORED ON PREP TABLE ACCROSS FROM COOKING EQUIPMENT. FOOD DISCARDED AND DENATURED BY THE MANAGER.POUNDS 20, VALUE 25.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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO STEM PROBE THERMOMETER WAS PROVIDED ON SITE TO BE ABLE TO CHECK FOOD TEMPERATURE. INSTRUCTED TO PROVIDE ONE. PRIORITY FOUNDATION VIOLATION:7-38-005,CITATION ISSUED AFTER I FINISHED THE INSPECTION, THE MANAGER PROVIDED A WHITE THERMOMETER THAT WAS BROUGHT IN. AFTER HER REQUEST,

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: LABEL FOOD WITH COMMON NAME IN COOLERS AND DRY STORAGE

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: CONTAINERS OF FOOD STORED ON THE FLOOR IN THE WALK-IN COOLER. ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE COOLERS AND FREEZERS. MUST USE WASHABLE CONTAINERS OR FOOD-GRADE DISPOSABLE PLASTIC BAGS. MUST REPLACE.

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: ACCUMULATED GREASE AND FOOD DEBRIS INSIDE THE DEEP FRYER AND EXTERIOR OF COOKING EQUIPMENT.MUST CLEAN 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: MUST NOT USE CARDBOARD AS A LINER FOR SHELVING IN THE KITCHEN UNDER COOKING EQUIPMENT

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: PREP-LINE UNIT GASKETS ARE SOILED WITH A HEAVY ACCUMULATION OF FOOD DEBRIS. THE FACILITY MUST BE CLEAN AND MAINTAINED.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: EXCESS GREASE ON THE FLOOR UNDER COOKING EQUIPMENT, CLEAN AND MAINTAIN

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: EXCESS GREASE ON THE FLOOR UNDER COOKING EQUIPMENT, CLEAN AND MAINTAIN

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.