HAN BAT RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

APPROVED THAWING METHODS USED - Comments: OBSERVED FROZEN BEEF SPLEEN STORED IN COLD STANDING WATER IN THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO THAW FROZEN FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF THE COOKING PROCESS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION. OBSERVED A LARGE ROCK STORED INSIDE OF THE CONTAINERS OF KIMCHI AND KATUGI BEING USED TO WEIGH DOWN THE VEGETABLES. OBSERVED THE ROCKS TO BE IN CONTACT WITH THE FERMENTATION LIQUID. MANAGEMENT VOLUNTARILY DISCARDED THE KIMCHI AND KATUGI WITH AN ESTIMATED WEIGHT OF 100# AND VALUE OF $111. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.

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: OBSERVED FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION. OBSERVED A LARGE ROCK STORED INSIDE OF THE CONTAINERS OF KIMCHI AND KATUGI BEING USED TO WEIGH DOWN THE VEGETABLES. OBSERVED THE ROCKS TO BE IN CONTACT WITH THE FERMENTATION LIQUID. MANAGEMENT VOLUNTARILY DISCARDED THE KIMCHI AND KATUGI WITH AN ESTIMATED WEIGHT OF 100# AND VALUE OF $111. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.

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.