FUNG'S CHOP SUEY Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED TCS FOOD NOT KEPT AT THE PROPER HOT HOLDING TEMP AT 135F OR ABOVE. OBSERVED TCS FOOD KEPT IN A CARDBOARD BOX ON A TABLE: 20 LBS OF EGG ROLLS AT INTERNAL TEMP OF 59.3, 9LBS OF COOK CHICKEN AT 57.5F AND 5LBS OF CRAB RANGOON AT 68.1F. TOTAL WEIGHT 29LBS AND COST $125 WAS DISCARD AND DENATURED. PRIORITY CITATION ISSUED #7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INTERIOR AND EXTERIOR OF THE COOLERS AND FREEZERS DIRTY. MUST DETAIL CLEAN AND MAINTAIN. ALSO CLEAN AND MAINTAIN PREP TABLES, DRY STORAGE SHELVING AND THE INSIDE OF THE WALK IN COOLER.

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 THE INTERIOR AND EXTERIOR OF THE COOLERS AND FREEZERS DIRTY. MUST DETAIL CLEAN AND MAINTAIN. ALSO CLEAN AND MAINTAIN PREP TABLES, DRY STORAGE SHELVING AND THE INSIDE OF THE WALK IN COOLER.

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.