MINGHIN CUISINE Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: THE DISH MACHINE IN THE DIM SUM KITCHEN WAS OBSERVED TO BE PROVIDING 0 PPM OF CHLORINE DURING THE SANTIZE CYCLE, WHICH IS BELOW THE REQUIRED SANITIZER LEVEL. THE DISH MACHINE WAS CURRENTLY IN USE AT TIME OF INSPECTION. INSTRUCTED TO REPAIR THE MACHINE TO PROPERLY SANITIZE AND TO USE AN ALTERNATE DISH MACHINE OR THREE COMPARTMENT SINK UNTIL THE MACHINE IS REPAIRED. THE MACHINE WAS TAGGED DURING INSPECTION. OBSERVED EMPLOYEE IMPROPERLY RINSING AND SANTIZING MULTI-USE UTENSILS AT THE MAIN KITCHEN THREE COMPARTMENT SINK. CRITICAL CITATION ISSUED: 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED A MOLD-LIKE SUBSTANCE ON THE DROP PLATE OF ICE MACHINE IN THE UPSTAIRS DISHWASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED BOWLS OF FOOD STACKED ON TOP OF CONTAINERS OF OTHER UNCOVERED FOOD ITEMS. INSTRUCTED TO PROVIDE COVERS FOR ALL FOOD DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. SERIOUS CITATION ISSUED: 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 30 PLUS DROPPINGS ON AND UNDER THE SHELVING NEAR THE WASHER AND DRYER IN THE UPSTAIRS UTENSIL WASHING AREA AND ON THE FLOOR. INSTRUCTED TO ELIMINATE RODENT ACTIVITY AND CLEAN ALL AFFECTED AREAS. RECOMMENDED TO OBTAIN THE SERVICES OF A LICENSED PEST CONTROL OPERATOR. SERIOUS CITATION ISSUED: 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: TWO UPRIGHT COOELRS IN THE MAIN KITCHEN HAVE BROKEN GASKETS. INSTRUCTED TO REPAIR OR REPLACE THE GASKETS.

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: INSTRUCTED TO CLEAN THE CAN OPENER, COOLER DOOR HANDLES, AND THE BOTTOM OF THE TWO DOOR UPRIGHT COOLERS.

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 ACCUMULATION OF DIRT AND FOOD DEBRIS ON THE FLOORS IN THE COOK LINE AND FOOD PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED LOOSE FLOOR TILES IN THE CENTER OF THE MAIN KITCHEN COOK LINE. INSTRUCTED TO REPAIR 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN AND MAINTAIN THE WALLS IN THE PREP AREAS.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: THE DOOR IN THE UPSTAIRS EMPLOYEE RESTROOM SERVING THE DISH WASHING AREA IS NOT SELF-CLOSING. INSTRUCTED TO INSTALL A SELF CLOSING DEVICE ON THE RESTROOM DOOR.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE DRAIN ON THE LEFT SIDE OF THE 4-COMPARTMENT SINK IS LEAKING. REPAIR THE LEAK.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE DRAIN ON THE LEFT SIDE OF THE 4-COMPARTMENT SINK IS LEAKING. REPAIR THE LEAK.

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.