MING BRICKYARD SUPER CHINA BUFFET INC. Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED BLACK AND PINK MOLD LIKE SUBSTANCES SEVERE BUILD UP ON INTERIOR PART OF ICE MACHINE LOCATED AT FOOD PREP AREA LIKELY TO CONTAMINATE THE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN THE ADDRESSED ICE MACHINE AND DO NOT USE UNTIL THE VIOLATION CORRECTED. SERIOUS VIOLATION: 7-38-005 (A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

This violation was corrected during the inspection.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: OBSERVED ALL THREE WASHBOWLS(HAND SINK) IN CUSTOMERS/EMPLOYEES TOILETROOMS NOT MAINTAINED. OBSERVED NO HOT RUNNING WATER AT WASHBOWLS(HAND SINK) IN WOMEN'S TOILET ROOM AT THIS TIME OF INSPECTION. INSTRUCTED TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE AT ALL TIMES AND MAINTAIN. SERIOUS VIOLATION: 7-38-030

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED UNLABELED COOKED/PREPARED FOODS IN COLD HOLDING UNITS AND WALK-IN COOLER. INSTRUCTED TO LABEL FOOD INCLUDING STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINER.

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED EXCESSIVE GREASE BUILD UP ON COOKING EQUIPMENT INCLUDING GRILL, BHIND GRILL, HOOD AND SHELVES IN COOK LINE. INSTRUCTED TO REMOVE EXCESSIVE GREASE ON CONTACT SURFACE AND INSTRUCTED TO CLEAN AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED STANDING WATER OR SYRUP SPILLS ON FLOOR UNDER THE SODA SYRUP SHELF IN REAR STORAGE ROOM. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED FOOD DEBRIS ON FLOOR INSIDE WALK IN COOLERS (2) AND WALK-IN FREEZER IN FOOD PREP AREA. INSRUCTED TO CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED STANDING WATER OR SYRUP SPILLS ON FLOOR UNDER THE SODA SYRUP SHELF IN REAR STORAGE ROOM. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED FOOD DEBRIS ON FLOOR INSIDE WALK IN COOLERS (2) AND WALK-IN FREEZER IN FOOD PREP AREA. INSRUCTED TO CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.