KYLIN Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER, ON SITE DURING INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS; BEEF, EGGS, ETC., WERE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK FOOD CONTAINERS; RICE, IN REAR HALLWAY AREA, WHEN REMOVE FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSEVERED PLASTIC FILM ON EXETRIOR SURFACE OF BOTH 2 DOOR COOLERS. INSTRUCTED MANAGER TO REMOVE AND ENSURE SURFACE IS SMOOTH AND EASLIY CLEANABLE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED GREASE BUILD ON EXTERIOR SURFACE OF STOVE. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN. OBSERVED DUST, FOOD AND DEBRIS ON SHEVLING UNIT ABOVE EXPOSED HAND SINK. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN.

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED GREASE BUILD ON EXTERIOR SURFACE OF STOVE. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN. OBSERVED DUST, FOOD AND DEBRIS ON SHEVLING UNIT ABOVE EXPOSED HAND SINK. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN.

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.