MING BRICKYARD SUPER CHINA BUFFET INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND COLD POTENTIALLY HAZARDOUS FOODS (EG POTATO SALAD, SEAFOOD SALAD, CARROT SALAD ETC) AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE, DISPLAY AND SERVICE AT COLD HOLDING BUFFET TABLE. NOTED POTATO SALAD AT 48.2F, SEAFOOD SALAD AT 47.4F, CARROT SALAD AT 46.5F, CUT MELON AT 46.2F, VANILLA AND CHOCOLATE PUDDING AT 46.8F, SLICED FRUIT SALAD AT 45.9F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOOD MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW, AND HOT FOODS MUST MAINTAIN HOT HOLDING TEMPERATURE OF 140F OR ABOVE. COLD HOLDING BUFFET TABLE INTERNAL AIR TEMPERATURE OF 40.2F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL AMOUNT OF $50.00, TOTAL WEIGHT OF 20 LBS. 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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED RE CAULK OLD, WORN OUT CAULKING WITH BLACK MOLD LIKE BUILDUP BEHIND 3 COMPARTMENT SINK, BEHIND DISH MACHINE, AROUND 2 EXPOSED HAND SINK AT FRONT SERVICE AREA.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH WASHING MACHINE.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH WASHING MACHINE.

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.