MARKET CREATIONS Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COOLING TIME AND TEMPERATURE - Comments: OBSERVED FACILITY NOT MEETING COOLING REQUIREMENTS. FOOD HANDLER PLACED PANS OF COOKED CHICKEN & CRAB RANGOON ON SPEED RACK FOR FOR COOLING, CHICKEN AT 76-88 DEGREES F ON PREP AREA 10 POUND PAN OF RICE AT 106.8 DEGREES F IN REAR PREP AREA SITTING OUT ON TABLE.FOOD HANDLER OR PERSON IN CHARGE DID NOT DOCUMENT WHEN THE COOLING PROCESS START OR THE COOLING PROCEDURE. INFORMED PERSON IN CHARGE AND FOOD HANDLER OF APPROVED COOLING METHODS AND PROPER COOLING TECHNIQUE. PERSON IN CHARGE VOLUNTARILY DISCARDED OUT OF TEMPERATURE FOOD ITEMS.FOOD HANDLER UTILIZED APPROVED COOLING AT TIME INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION CONSOLIDATED WITH #22

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED FOOD NOT MEETING TEMPERATURE, ONE 10 POUND PANS OF COOKED LENTILS IN HOT HOLDING UNIT AT 120 DEGREES F IN REAR PREP KITCHEN HOT HOLDING AREA. HOT HOLDING MUST REMAIN AT 135 DEGREES F REQUIRED TEMPERATURE OR HIGHER. INFORMED PERSON IN CHARGE OF HOT HOLDING REQUIREMENTS. FOOD HANDLER VOLUNTARY DISCARDED LENTILS. APPROX 10 POUNDS $ 50. PRIORITY VIOLATION 7-38-005 CITATION CONSOLIDATED WITH #22

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 FOOD NOT MEETING TEMPERATURE REQUIREMENTS, READY TO EAT THREE 12 POUND PANS OF FOOD (TOMATO SALAD, CUT MELON SALAD, ) AT 49.9-53.4 DEGREES INSIDE BUFFET TABLE IN FRONT PREP AREA TWO 6 POUND PANS OF COOKED CHICKEN ON SPEED RACK IN REAR AREA NEAR COOK LINE AT 76-88.2 DEGREE F. INFORMED PERSON IN CHARGE COLD HOLDING MUST REMAIN AT 41 DEGREES F OR BELOW REQUIRED TEMPERATURE. PERSON IN CHARGE VOLUNTARY DISCARDED FOOD ITEMS NOT MEETING REQUIREMENTS. INFORMED PERSON IN CHARGE OF REQUIREMENTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED. APPROX 48 POUNDS $200.

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 FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM, COOKED CHICKEN, PORK, RICE, ETC. STORED INSIDE REACH IN COOLER LOCATED AND WALK IN COOLERS IN FRONT & REAR FOOD PREP AREA. INFORMED PERSON IN CHARGE TO ALWAYS DATE MARK FOOD ITEMS STORE MORE THAT 24 HOURS IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005. NO 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.

TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS - Comments: OBSERVED FACILITY NOT MEETING TIME AS A PUBLIC HEALTH CONTROL REQUIREMENTS. FOOD ITEM SITTING AT ROOM TEMPERATURE INSIDE OF A DISPLAY TABLE/ BUFFET TABLE IN FRONT PREP TO ORDER LINE. BUFFET TABLE NOT EQUIPPED WITH ANY COLD HOLDING.SLICED TOMATO SALAD, MELON SALAD ETC. ALL AT 49-53 DEGREES F. FACILITY DOES NOT HAVE A WRITTEN APPROVED PROCEDURE FOR UTILIZING TIME AS A PUBLIC HEALTH CONTROLS NOR LOGS FOR TEMPERATURE OF FOOD ITEMS. INFORMED PERSON IN CHARGE OF UTILIZING TIME AS A PUBLIC HEALTH CONTROL REQUIREMENTS IN FACILITY. FOOD HANDLER VOLUNTARY DISCARDED FOOD ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED FACILITY MISSING CONSUMER ADVISORY DISCLOSURE STATEMENT FOR FOOD ITEMS/PRODUCTS OFFERED AND REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED FACILITY NOT MEETING VARIANCE REQUIREMENTS, FACILITY PREPARING AND SERVING KIMCHI WITH OUT APPROVED VARIANCE ON SITE. INFORMED PERSON IN CHARGED OF REQUIREMENTS AND PROVIDED VARIANCE INFORMATION.PERSON IN CHARGED VOLUNTARY DISCARDED KIMCHI. APPROX 10 POUNDS $75 PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: SEE VIOLATION #29

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FACILITY NOT PREVENTING FOOD CONTAMINATION; UNCOVERED READY TO EAT VEGGIES (BROCCOLI, GREEN ONION) STORED DIRECTLY UNDER RAW UNCOVERED CHICKEN INSIDE WALK IN COOLER. RAW PORK SITTING DIRECTLY ON TOP OF READY TO EAT BROCCOLI IN WALK IN COOLER, RAW CHICKEN SITTING DIRECTLY ON TOP OF READY TO EAT CRAB SALAD IN REAR FOOD PREP TABLE NEAR COOK LINE. INFORMED PERSON IN CHARGE OF PROPER FOOD STORAGE AND CONTAMINATION PREVENTION. PERSON IN CHARGE REARRANGED ITEM FOR PROPER FOOD STORAGE AND VOLUNTARY DISCARDED CONTAMINATED FOOD ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FACILITY NOT PREVENTING FOOD CONTAMINATION; UNCOVERED READY TO EAT VEGGIES (BROCCOLI, GREEN ONION) STORED DIRECTLY UNDER RAW UNCOVERED CHICKEN INSIDE WALK IN COOLER. RAW PORK SITTING DIRECTLY ON TOP OF READY TO EAT BROCCOLI IN WALK IN COOLER, RAW CHICKEN SITTING DIRECTLY ON TOP OF READY TO EAT CRAB SALAD IN REAR FOOD PREP TABLE NEAR COOK LINE. INFORMED PERSON IN CHARGE OF PROPER FOOD STORAGE AND CONTAMINATION PREVENTION. PERSON IN CHARGE REARRANGED ITEM FOR PROPER FOOD STORAGE AND VOLUNTARY DISCARDED CONTAMINATED FOOD ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.