MO'S ASIAN BISTRO Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANGER ON SITE DURING THE INSPECTION, WHILE POTENTIALLY HAZARDOUS FOODS; CHICKEN, SHRIMP, RICE, ETC., ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE ORIGINAL COPIES OF THE SANITATION LICENSES POSTED, AND THE MANAGER ON SITE AT ALL TIMES, WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION. 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD CONTAINER (RICE) IN THE PREP AREA, AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST STORE MULTI USE UTENSIL PROPERLY. NOT HANGING ON THE FRONT OF THE OVEN, BUT INVERTED, TO PREVENT CROSS CONTAMINATION AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DISCONTINUE USE OF GROCERY BAGS BEING USED TO STORE FOOD IN COOLERS AND FREEZERS, AND THE USE OF CARDBOARD ON FLOORS. BOTH ARE PROHIBITED.

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: THE FOLLOWING CONTACT EQUIPMENT NEEDS TO BE CLEANED; INTERIOR SURFACES OF THE 1-DOOR COOLER AND FREEZER IN THE REAR PREP AREA. STOVE, OVEN, AND THE LOWER SHELF ON THE PREP TABLES IN REAR PREP AREA. ALSO, ALL CONTACT SURFACES IN THE FRONT PREP AREA. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.

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 FLOORS IN THE FOLLOWING AREAS; UNDER HEAVY EQUIPMENT IN THE FRONT (SUSHI BAR) AND REAR PREP AREAS. ALSO,WALK IN COOLER AND FREEZER. INSTRUCTED TO DETAIL ALL 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: OBSERVED HOODS AND FILTERS IN FRONT AND REAR PREP AREAS NOT CLEAN, EXCESSIVE DUST ACCUMULATION. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED SOILED LINENS BEING STORED IMPROPERLY THROUGHOUT THE REAR PREP AREA. INSTRUCTED TO STORE IN SANITIZER WATER (BUCKET)WHILE NOT IN USE AND MAINTAIN.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED HAIR RESTRAINTS NOT BEING WORN BY STAFF WHILE PREPARING FOOD IN REAR PREP. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING FOOD IN THE PREP AREA.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED HAIR RESTRAINTS NOT BEING WORN BY STAFF WHILE PREPARING FOOD IN REAR PREP. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING FOOD IN THE PREP AREA.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.