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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICIES ON SITE FOR FOOD AND CONDITIONAL EMPLOYEES.INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO WRITTEN CLEAN UP PROCEDURE OR NECESSARY ITEMS OUTLINED IN THE POLICY INCLUDING A CONCENTRATED SOLUTION THAT KILLS NOROVIRUS ON SITE DUIRNG TIME OF INSPECTION FOR RESPONDING TO VOMIT AND DIARRHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. MUST PROVIDE A PROCEDURE THAT MATCHES THE KIT AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP AVAILABLE AT HAND SINK AT FRONT PREP DRINK/ AREA DURING TIME OF INSPECTION.PRIORITY FOUNDATION VIOLATION.PERSON IN CHARGE PROVIDED.PRIORITY FOUNDATION VIOLATION. 7-38-030 (C). CITATION ISSUED.

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 RAW CUT BEEF, PORK AND CHICKEN STORED ABOVE UNCOVERED CONTAINERS OF RAW CHOPPED BROCCOLI, CELERY, CHOPPED GREEN ONIONS,AND GREEN PEPPERS INSIDE OF WALK IN COOLER IN REAR PREP AREA. INSTRUCTED TO ALWAYS STORE COOKED AND READY TO EAT FOODS ABOVE ANY UNCOOKED (RAW) FOODS. FOOD MUST ALSO BE COVERED AND PROTECTED AT ALL TIMES. PERSON IN CHARGE CORRECTED DURING TIME OF INSPECTION. 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.

This violation was corrected during the inspection.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED IN USE LOW TEMPERATURE WAREWASHING MACHINE LOCATED IN REAR PREP DISH AREA NOT PROPERLY SANITIZING. THE SANITIZING CONCENTRATION WAS NOTED AT 0PPM DURING TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO REPAIR DISH MACHINE TO SANITIZING REQUIREMENTS OF 50-100PPM. DISH WASHING MAINTENANCE COMPANY ON SITE AND PROVIDED SERVICE DURING THIS TIME. MACHINE NOW SANITIZING AT 100PPM. PRIORITY VIOLATION.7-38-025. CITATION ISSUED.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS (CRAB RANGOON,EGG ROLLS, COOKED CHICKEN,COOKED NOODLES, COOKED DUCK AND COOKED BEEF) WITH IMPROPER LABELING IN ALL REFRIGERATION UNITS IN FACILITY. INSTRUCTED TO PROVIDE DISCARD DATES (NOT TO EXCEED 7DAYS ) ON ALL REFRIGERATED TCS FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM THERMOMETER ON SITE FOR TESTING THE INTERNAL TEMPERATURES OF FOOD. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

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: OBSERVED WORKING FOOD CONTAINERS LOCATED NEAR WOK STATION WITHOUT COMMON NAME LABELS. MUST PROVIDE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FOILED USED AS SHELF LINER ON ALL PREP TABLE SHELVING UNITS IN REAR PREP. INSTRUCTED TO REMOVE FOIL AND CLEAN SURFACES. SURFACES SHALL BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED OVERSIZED POTS USED FOR COOKING ON SITE LARGER THAN THE 3 COMPARTMENT SINK OR DISH MACHINE AND UNABLE TO BE FULLY SUBMERGED IN WATER FOR PROPER WASHING AND SANITIZING. MUST REMOVE LARGE POTS FROM PREMISES AND USE SMALLER COOKING POTS ONLY. PERSON IN CHARGE REMOVED LARGE POTS FROM PREMISES DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-025. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE FOOD DEBRIS ON FLOORS OF WALK IN COOLER AND FREEZER. 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 EXCESSIVE CLUTTER AND UNNECESSARY ARTICLES STORED IN BASEMENT STORAGE AREA. MUST REMOVE ALL UNNECESSARY ARTICLES, CLEAN ALL CLUTTER, ORGANIZE EXCESS CARDBOARD BOXES, CLOTHING ARTICLES,UNUSED EQUIPMENT NEAR ICE MACHINE. MUST ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EXCESSIVE DUST AND DIRT ON ALL VENTILATION UNITS ABOVE REAR PREP AREA TABLES. MUST CLEAN AND MAINTAIN.

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 EXCESSIVE DUST AND DIRT ON ALL VENTILATION UNITS ABOVE REAR PREP AREA TABLES. MUST CLEAN AND MAINTAIN.

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.