FAIL
Risk 1 (High)
MINGHIN CUISINE KITCHEN Fails Health Inspection - Chicago Catering
May 6, 2021
Canvass
License #2437382
5
Total Violations
4
Critical
1
Major
1
Corrected On Site
Violations Cited by Chicago Health Inspector
5
Violation #2
CRITICAL
Violation Details
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE TCS FOODS(BEEF, SHRIMP, EGGS, PORK) BEING PREPARED. A CITY OF CHICAGO FOOD SERVICE MANAGER SHALL BE ON PREMISES AT ALL TIMES TCS FOODS ARE BEING PREPARED. PRIORITY FOUNDATION 7-38-012
Why This Matters
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Food Code Requirement
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Specific Requirements
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
CDPH Food Code: Section 2-102.11
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE INSIDE OF THE ICE MACHINE WITH PINK SLIMY SUBSTANCE. INSTRUCTED TO EMPTY, CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED BEEF TONGUE AND PORK IN PREP AREA AT IMPROPER TEMPERATURE(58.8F-68.6F)TCS FOODS FOR COLD HOLDING SHALL BE AT 41F OR BELOW. MANAGER VOLUNTARILY DISCARDED 150 LBS VALUED AT $$300. PRIORITY VIOLATION 7-38-005
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 50 MICE DROPPINGS IN THE ELECTRIC ROOM(10), THE REAR DOOR ENTRY(10), AND THE ADDED KITCHEN AREA(30). PREMISES SHALL BE FREE OF RODENTS AND PESTS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(a)
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 50 MICE DROPPINGS IN THE ELECTRIC ROOM(10), THE REAR DOOR ENTRY(10), AND THE ADDED KITCHEN AREA(30). PREMISES SHALL BE FREE OF RODENTS AND PESTS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(a)
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection