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

FOOD SEPARATED AND PROTECTED - Comments: - OBSERVED INADEQUATE FOOD STORAGE PRACTICES. OBSERVED RAW CHICKEN STORED DIRECTLY OVER AN OPEN BUCKET OF PEELED POTATOES, RAW CHICKEN STORED DIRECTLY ABOVE GREEN BEANS, AND RAW SQUID STORED DIRECTLY OVER ABOVE INSIDE THE WALK IN COOLER. FOOD SHALL BE PROTECTED FROM CROSS CONTAMINATION BY ARRANGING ALL FOODS TO BE STORED, HELD, AND DISPLAYED IN ORDER OF MINIMUM COOKING TEMPERATURES. VIOLATION CORRECTED ON SITE; FACILITY HAS REMOVED/DISCARDED THE POTATOES, EGGS, AND GREEN BEANS FROM UNDERNEATH THE RAW MEATS AND STORED ALL FOOD ITEMS CORRECTLY AT THIS TIME. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

This violation was corrected during the inspection.

PROPER HOT HOLDING TEMPERATURES - Comments: - OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN THE BUFFET HOT HOLD UNITS: 1/8# OF PIZZA (115F), 1# OF BURGERS(113F), 4# OF CHICKEN(108F), 1# OF CRAB(94F), 2# OF VEGGIE EGG ROLLS(121F), 1/2# OF MUSSLES(86F), 1# OF OCTOPUS(83F). ALL TCS FOODS SHALL BE HELD BELOW 41F OR ABOVE 135F AT ALL TIMES. VIOLATION CORRECTED ON SITE; FACILITY DISCARDED THE OUT OF TEMPERATURE FOODS WITH A REPORTED TOTAL VALUE OF $50. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -

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.

This violation was corrected during the inspection.

PROPER COLD HOLDING TEMPERATURES - Comments: - OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN THE WALK IN COOLER AND PREP COOLER IN THE REAR PREP AREA: 1# OF MUSSELS(48F), 1# OF SHRIMP(51F). ALL TCS FOODS SHALL BE HELD BELOW 41F OR ABOVE 135F AT ALL TIMES. VIOLATION CORRECTED ON SITE; FACILITY DISCARDED THE OUT OF TEMPERATURE FOODS WITH A REPORTED TOTAL VALUE OF $50. PRIORITY VIOLATION#:7-38-005. SEE ABOVE VIOLATION FOR 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.

This violation was corrected during the inspection.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: - OBSERVED FOODS STORED THROUGHOUT FACILITY OUT OF ORIGINAL CONTAINERS AND WITHOUT IDENTIFYING LABELS. MUST PROVIDE IDENTIFYING LABELS ON ALL FOODS. ONLY THE REFRIGERATED, READY-TO-EAT FOODS, THAT ARE PREPARED ON SITE AND HELD OVER 24 HOURS NEED THE ADDITIONAL LABELS; DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL). -

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: - OBSERVED FOODS STORED THROUGHOUT FACILITY OUT OF ORIGINAL CONTAINERS AND WITHOUT IDENTIFYING LABELS. MUST PROVIDE IDENTIFYING LABELS ON ALL FOODS. ONLY THE REFRIGERATED, READY-TO-EAT FOODS, THAT ARE PREPARED ON SITE AND HELD OVER 24 HOURS NEED THE ADDITIONAL LABELS; DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL). -

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.