IMA'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED SEVERAL TCS FOOD ITEMS STORED AT INADEQUATE TEMPERATURES RANGING FROM 60-64 F. INSTRUCTED MANAGER TO ENSURE THAT ALL COLD TCS FOODS ARE STORED AT 41 F AND BELOW. MNAGER DISCARDED: 15 POUN, 5 POUNDS, 12 POUNDS BILO,12 SQUARE BIBINGKADS SUMAN CASSAVA, 20 POUNDS LIHIYA, PITI CASSAVA 30 POUNDS, 7 POUNDS PITI CASAVA, 9 POUNDS PUTO, AND 16 POUNDS FLAVORED PUTO ($2166.46) . 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED SCOOPS IN RICE BIN STORED WITH HANDLES DIRECTLY TOUCHING RICE. INSTRUCTED MANAER TO SCOOPS ARE STORED WITH HANDLE FACING UP.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED SCOOPS IN RICE BIN STORED WITH HANDLES DIRECTLY TOUCHING RICE. INSTRUCTED MANAER TO SCOOPS ARE STORED WITH HANDLE FACING UP.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.