MINGHIN CUISINE Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE BOTTOM OF THE PREP TABLE USED FOR STORAGE ACROSS FROM THE DIM SUM STEAMER IS RUSTED; PAINT THE BOTTOM OF THE TABLE.

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 CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, EXTERIOR SURFACES OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF LARGE POTS ON BURNERS IN KITCHENS TO REMOVE BUILD UP, EXTERIOR SURFACES OF LARGE COOKING BURNERS, WOK STATIONS, DIM SUM COOKING EQUIPMENT AND STEAMERS.

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: CLEAN FLOOR BEHIND LARGE ICE MACHINE ON SECOND FLOOR. CLEAN ALL FLOOR DRAINS WHERE NEEDED TO REMOVE FOOD PARTICLES AND DIRT. CLEAN FLOORS UNDER ALL BEVERAGE STATION EQUIPMENT AND MAINTAIN. ELEVATE ALL FOOD FROM FLOORS OF WALK-IN COOLERS AND FREEZERS.

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 CLEAN AND MAINTAIN THE FOLLOWING: CEILING VENT FANS IN WASHROOMS TO REMOVE DUST, VENT FAN ABOVE UTILITY SINK BY DIM SUM KITCHEN. CLEAN VENTS ABOVE ALL COOKING EQUIPMENT TO REMOVE DUST AND GREASE IN ALL KITCHENS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN AND MAINTAIN THE FOLLOWING: CEILING VENT FANS IN WASHROOMS TO REMOVE DUST, VENT FAN ABOVE UTILITY SINK BY DIM SUM KITCHEN. CLEAN VENTS ABOVE ALL COOKING EQUIPMENT TO REMOVE DUST AND GREASE IN ALL KITCHENS.

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.