MINGHIN CUISINE Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND BULK INGREDIENT CONTAINERS NOT LABELED, INSTRUCTED TO LABEL THEM.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY DATE/LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN PREPARED/COOKED, REMOVED FROM ITS ORIGINAL PACKAGING IN THE WALK IN COOLERS/FREEZERS.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST, PAINT USING A NON-TOXIC PAINT OR REPLACE RUSTY PREP TABLES AND STORAGE RACKS IN PREP AREAS.

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: MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT THROUGH OUT, INTERIOR OF COOLERS/FREEZERS AND THE RUBBER GASKETS; ALL STORAGE RACKS AND PREP TABLES IN WALK IN COOLER/FREEZERS AND PREP AREAS; NOZZLES ON THE BEVERAGE GUNS IN THE BAR AREAS; INTERIOR OF ICE MACHINES AND CAN OPENERS.

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: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT (I.E COOKING EQUIPMENT,MOP SINK, HOT WATER TANKS AND COOLERS), UNDER TABLES AND STORAGE RACKS-REMOVE ECCESS FOOD, DIRT, GREASE AND DEBRIS. MUST KEEP FLOORS DRY.

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: MUST ELEVATE ALL FOOD ITEMS ATLEAST 6" OFF THE FLOOR IN WALK IN COOLERS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SEAL ALL CRACKS AND CREVICES IN WALLS, AROUND PIPES AND CONDUITS THROUGH OUT.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FIX THE LEAKS AT THE FAUCETS ON ALL OF THE 3-COMP. SINK IN THE PREP AREAS.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NOW CORRECTED.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

This violation was corrected during the inspection.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST STORE WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST STORE WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.