HAPPY LAMB HOT POT Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD-HOLDING TEMPERATURES OF TCS FOODS. FOUND 15 DOZEN EGGS ON THE FLOOR AT ROOM TEMPERATURE IN THE REAR PREP AREA RANGING 55.2F-60.0F. ALSO FOUND KIMCHI AND TWO DIFFERENT SALADS AT THE FRONT SELF-SERVICE SALAD/ OIL BAR AT IMPROPER COLD HOLDING TEMPERATURES OF 46.6F-55.0F. THE COLD HOLDING UNIT WAS NOT ON. INSTRUCTED MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPROXIMATELY 17LBS AT $90 WORTH OF PRODUCT DISCARDED AT THIS TIME. PRIORITY 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.

APPROVED THAWING METHODS USED - Comments: OBSERVED IMPROPER THAWING METHODS FOR TCS FOODS. FOUND A CONTAINER OF OCTOPUS AND BOXES OF CHICKEN FOUND THAWING AT ROOM TEMPERATURE. INSTRUCTED TO USE PROPER METHODS OF THAWING TCS FOODS, SUCH AS LEAVING FROZEN TCS FOOD ITEMS INSIDE A COLD HOLDING UNIT OVERNIGHT TO THAW.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED ELECTRICAL INSECT CONTROL DEVICES PLUGGED UP ON DINING ROOM TABLES. INSTRUCTED TO REFRAIN FROM STORING ON DINING TABLES FOR CONSUMERS AND FROM ABOVE FOOD PREP SERVICES.

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 DRY INGREDIENT STORAGE CONTAINERS, PREP PLATED DRY GOODS FOR CONSUMERS, AND DEEP FRYERS WITH GREASE INSIDE NOT COVERED WHILE NOT IN USE AT THE TIME OF THE INSPECTION. INSTRUCTED TO COVER ALL FOOD ITEMS 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED A METAL BUCKET SUBMERGED IN ICE INSIDE OF THE ICE MACHINE. INSTRUCTED TO USE ITEMS WITH HANDLES TO TRANSFER FOOD ITEMS 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ITEMS IN CONTAINERS AND BUCKETS STORED ON THE FLOORS IN THE REAR AND BASEMENT PREP AREAS. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS ON THE FLOOR 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 THE THREE COMPARTMENT SINK AND THE FLOORS NEAR THE REAR DISHWASHING AREA FILLED WITH DIRTY DISHES AND DISHWARE WITH OLD FOOD. INSTRUCTED TO REFRAIN FROM STORING A SUBTANTIAL AMOUNT OF DIRTY DISHWARE FROM THE PREVIOUS SERVICE DAY TO PREVENT FEEDING SOURCES FOR PEST.

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 THREE COMPARTMENT SINK AND THE FLOORS NEAR THE REAR DISHWASHING AREA FILLED WITH DIRTY DISHES AND DISHWARE WITH OLD FOOD. INSTRUCTED TO REFRAIN FROM STORING A SUBTANTIAL AMOUNT OF DIRTY DISHWARE FROM THE PREVIOUS SERVICE DAY TO PREVENT FEEDING SOURCES FOR PEST.

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.