PASS W/ CONDITIONS
Risk 1 (High)
MING BRICKYARD SUPER CHINA BUFFET INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant
MING BRICKYARD SUPER CHINA BUFFET INC.
(AKA: SUPER CHINA BUFFET)
2650 N NARRAGANSETT AVE, CHICAGO 60639
Restaurant
April 7, 2015
Canvass
License #1490057
3
Total Violations
2
Critical
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND 3 COMPARTMENT SINK NOT SETUP PROPERLY. FOUND 0PPM CHLORINE AT SANITIZING COMPARTMENT OF 3 COMPARTMENT SINK.TESTED FOR CHLORINE LEVELS USING CHLORINE TEST STRIPS. ALSO, OBSERVED DISHES NOT BEING SANITIZED AT 3 COMPARTMENT SINK. . CRITICAL VIOLATION. 7-38-030. INSTRUCTED MANAGEMENT TO ADD CHLORINE TO SANITIZING COMPARTMENT OF 3 COMPARTMENT SINK.(100ppm)
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.
CDPH Food Code: Section 4-501.114, 4-702.11
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND BULK FOOD NOT LABELED. (FLOUR, SUGAR, STARCH, ETC.) MUST LABEL ALL BULK FOOD ITEMS.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND BULK FOOD NOT LABELED. (FLOUR, SUGAR, STARCH, ETC.) MUST LABEL ALL BULK FOOD ITEMS.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection