MK NOODLE Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR EXPOSED HAND WASHING SINKS IN FOOD PREPARATION AREAS DISHWASHING AREA AND WASHROOMS. MUST PROVIDE HAND WASHING SIGNS OR POSTERS AT ALL HAND WASHING SINKS.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED A CONTAINER OF RAW CHICKEN STORED ON TOP OF OPEN CONTAINER OF GREEN LEAFY VEGETABLES AND OTHER CONDIMENTS INSIDE WALK-IN COOLER. OBSERVED RAW STEAK STORED NEXT TO CILANDRO, SLICED OF CUCUMBERS INSIDE 2-DOOR PREP COOLER IN MAIN KITCHEN FOOD PREPARATION AREA. INSTRUCTED MANAGER TO STORE FOOD ITEMS ACCORDING TO FOOD CODE TO PREVENT CONTAMINATION. 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERAURES OF TCS FOODS IN THE 2-DOOR REAR PREP COOLER. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES. SWEET HONEY PORK AT 60.1F, COOKED PORK AT 52.3F, COOKED SHRIMP AT 50.9F, RAW STEAK AT 51.2F, RAW CHICKEN AT 46.7F, RAW PORK AT 51.8F. INSRUCTED TO MAINTAIN ALL COLD TCS FOODS AT 41.0F OR BELOW AT ALL TIMES. MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 16LBS OF FOOD VALUE OF $70. PRIORITY VIOLATION 7-38-005 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE 2-DOOR REAR PREP COOLER WITH AN AIR TEMPERATURE OF 66.6F INSIDE THE UNIT AT THIS TIME. COOLER WAS USED TO STORE TCS FOODS. INSTRCTED TO REPAIR AND MAINTAIN COOLER TEMPERATURE BELOW 41.0F. COOLER TAGGED HELD FOR INSPECTION TAG REMOVAL AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41.0F OR BELOW. CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: VISIBLE AND WORKING THERMOMETER NEEDED AT THE UPRIGHT MILK COOLER LOCATED IN FRONT PREPARATION AREA. MUST PROVIDE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEES PREPARING AND SERVING FOOD IF FOOD PREPARATION AREAS WITHOUT WEARING HAIR RESTRAINTS. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FRONT AND REAR FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING IN FRONT FOOD PREPARATION AREA. INSTRUCTED TO PROVIDE WORKING STOPPERS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE SHELVING.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CARDBOARD AS A LINER INSIDE COOLERS. MUST BE SMOOTH CLEANABLE SURFACES.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE AMOUNT OF GREASE BUILD UP AND FOOD DEBRIS IN THE INTERIOR AND EXTERIOR OF COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE ALL FREEZERS LOCATED IN THE BASEMENT. MUST REMOVE ICE AND CLEAN FREEZERS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING FAUCET AT THE 3-COMPARTMENT SINK IN FRONT PREP AREA. MUST REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DAMAGED AND MISSING FLOOR TILES IN FRONT ENTRANCE OF KITCHEN FOOD PREPARATION AREA. MUST REPAIR/REPLACE. OBSERVED DIRTY WALL WITH EXCESSIVE FOOD SPLATER BEHIND THE COOKS LINE. MUST CLEAN AND MAINTAIN. OBSERVED EXCESSIVE AMOUNT OF GREASE AND FOOD DEBRIS ON FLOOR UNDER AROUD AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CLUTTER AND UNNECESSARY ITEMS ON REAR OF PREMISES ALSO OBSERVED UNUSED SHELVING FISH TANK AND JUNK AND MATERIALS. MUST REMOVE UNNECESSARY ITEMS CLEAN AND ORAGANIZE AREA TO PREVENT RODENT HARBORAGE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BURN OUT LIGHT BULB OFF IN REAR KITCHEN FOOD PREPARATION AREA. MUST PROVIDE INTENSITY LIGHTING AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EMPLOYEES BELONGINS STORED IN REAR FOOD PREPARATION AREAS AND FOOD STORAGE AREAS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR EMPLOYEES WORKING AT THIS TIME OF INSPECTION. MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL THE REQUIRED EMPLOYEES,

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR EMPLOYEES WORKING AT THIS TIME OF INSPECTION. MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL THE REQUIRED EMPLOYEES,

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.