ML KITCHEN INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED ONE EMPLOYEE IN THE PREP AREA CHANGE PAPER TOWELS DISPENSERS, THAN BEGIN HANDLING FOOD & EQUIPMENT. OBSERVED ANOTHER EMPLOYEE ENTER THE PREP AREA AND BEGAN HANDLING FOOD & EQUIPMENT, NEITHER EMPLOYEE WASHED THEIR HANDS AFTER CHANGING ACTIVITIES BEFORE HANDLING FOOD. INSTRUCTED TO PRACTICE GOOD HYGIENIC PRACTICES, BY WASHING HANDS BETWEEN CHANGING ACTIVITIES BEFOR HANDLING FOOD. CRITICAL VIOLATION 7-38-010

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DISCONTINUE USING GROCERY BAGS TO STORE FOOD IN THE WALK-IN COOLER AND DEEP FREEZER, USE FOOD GRADE BAGS INSTEAD.

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 GREASE ACCUMULATION FROM FRYER, WOK, GRILL, INTERIOR OF MICROWAVE OVEN, AND CONTACT SURFACES AND LOWER SHELVES ON PREP TABLES.

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 CLEAN DRIED FOOD DEBRIS FROM FLOORS (CORNERS)IN PREP AREA UNDER HEAVY EQUIPMENT, DRY STORAGE ROOM, AND WALK IN COOLER/FREEZER/

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 GREASE ACCUMULATION FROM KITCHEN HOOD AND FILTERS. CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELD IN PREP AREA. ALSO, CLEAN DUST FROM VENT COVERS IN WALK IN COOLER.

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 REPAIR SLOW DRAIN AT EXPOSED HAND SINK BEHIND HOT FOOD LINE.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: MUST STORE SOILED LINENS/RAGS IN SANITIZER SOLUTION BETWEEN USES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: MUST STORE SOILED LINENS/RAGS IN SANITIZER SOLUTION BETWEEN USES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.