HUIPING JU / DONG BEI REN JIA Gets Conditional Pass on Health Inspection - Chicago Shared kitchen user (long term)

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE OPEN AND OPERATING. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WITH THE ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTITICATE WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKING ON COOKED TCS FOODS SUCH AS: CHICKEN, PORK, AND DUCK NECK, STORED LONGER THAN 24 HOURS IN THE COOLER AT THE FRONT FOOD PREP AREA. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. MUST DISCARD 7 DAYS STARTING ON THE PREPARATION DATE. APPROXIMATELY 10LBS AT $60 DISCARDED AND DENATURED. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKING ON COOKED TCS FOODS SUCH AS: CHICKEN, PORK, AND DUCK NECK, STORED LONGER THAN 24 HOURS IN THE COOLER AT THE FRONT FOOD PREP AREA. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. MUST DISCARD 7 DAYS STARTING ON THE PREPARATION DATE. APPROXIMATELY 10LBS AT $60 DISCARDED AND DENATURED. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.