MANCHU WOK Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED FOODS AT IMPROPER TEMPERATURE: 15LBS OF CHICKEN ON THE PREP TABLE AT 75.1F, 5LBS OF CHICKEN ABOVE THE FRYER AT 101.7F, 10LBS OF COOKED RICE AT 49.1F IN THE WALK IN COOLER, AND 10LBS OF COOKED NOODLES AT 52.8F IN THE PREP AREA. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD, VALUED AT $100 AS STATED BY OPERATOR. INSTRUCTED TO MAINTAIN ALL FOODS AT 40F OR BELOW OR 140F OR ABOVE. CRITICAL CITATION ISSUED 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED ALL PREPARED FOODS UNLABELED. INSTRUCTED FACILITY TO LABEL ALL PREPARED FOODS AND 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED ALL PREPARED FOODS UNLABELED. INSTRUCTED FACILITY TO LABEL ALL PREPARED FOODS AND 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.