KIM'S HOME COOKING Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOOD AT IMPROPER TEMPERATURE: 2 LBS OF COOKED BEEF AT TEMP OF 76.5 F; 1/2 LBS OF COOKE EGGS TEMPERATURE 55 F 2 LBS KOREAN MIXED SALAD WITH TOFU AND BEAN SPROUTS TEMPERATURE OF 57 F,MENTIONED PRODUCTS WERE STORED INSIDE THE REACH IN FRONT SALAD COOLER .FOOD DISCARDED AND DENATURED BY EMPLOYEE.POUNDS 4.5 VALUE $50.00 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED VARIOUS TCS FOODS (COOKED BEEF, COOKED EGGS, BEAN SPROUT SALAD) STORED IN REACH IN COOLER IN KITCHEN LONGER THAN 24 HOURS WITHOUT LABELS OR DATE MARKING. INSTRUCTED TO PROVIDE DISCARD OR USE BY DATE LABELS (NOT TO EXCEED 7 DAYS) FOR ALL READY TO EAT , REFRIGERATED FOOD, PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS. FOOD NOT LABELED DISCARDED IN AMOUNT OF 7 LBS VALUE 100.00 .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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF REFRIGERATOR AT 55.0 F WITH TCS FOODS (BEAN SPROUT SALAD)STORED INSIDE FOR HUMAN CONSUMPTION.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT. MUST HAVE COLD HOLDING FOODS AT 41.0 F OR BELOW.PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THAT HAND WASHING SINK BY DISHWASHING AREA IS DRAINING SLOE AND NEED TO BE REPAIRED

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THAT HAND WASHING SINK BY DISHWASHING AREA IS DRAINING SLOE AND NEED TO BE REPAIRED

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.