MANCHU WOK Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED COOKED FRIED RICE AT IMPROPER TEMPERATURES OF (110F-119F) STORED ON TOP SHELF AT REAR FOOD PREP AREA. INSTRUCTED MANAGER ALL HOT (TCS FOODS) MUST MAINTAIN HOT HOLDING TEMPERATURE OF 135F OR HOTTER AT ALL TIMES. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 25#'S OF FOOD WORTH $400.00. PRIORITY VIOLATION 7-38-005, CONSOLIDATED WITH BELOW VIOLATION.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE WALK-IN-COOLER.OBSERVED COOKED BEEF AT 44.9F. INSTRUCTED TO MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5#'S OF FOOD WORTH $60.00. 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE CUTTING BOARD AT REAR PREP TABLE TO BE STAINED WITH DEEP SEEMS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MANTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTEC TO DETAIL CLEAN STORAGE RACKS AT REAR PREP/DISHWASHING AREA TO REMOVE SPILLED DRIED UP FOOD DEBRIS AND TO MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTEC TO DETAIL CLEAN STORAGE RACKS AT REAR PREP/DISHWASHING AREA TO REMOVE SPILLED DRIED UP FOOD DEBRIS AND TO MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.