MO'S ASIAN BISTRO Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOS MINOR VIOLATIONS NOT CORRECTED FROM 11/02/17 REPORT#2103088 32 MUST REPAIR BROKEN/CRACKED LIDS ON FOOD STORAGE CONTAINERS IN REAR STORAGE AREA. DISCONTINUE USING SODA CRATES AS STORAGE RACKS IN PREP AND WALK IN COOLER & FREEZER. 33 MUST DETAIL CLEAN GREASE AND/OR DRIED FOOD DEBRIS FROM THE FOLLOWING EQUIPMENT; WOK, GRILL, FRYER, BURNERS, LOWER SHELVES ON PREP TABLES IN PREP AND SUSHI BAR AREA, MOUNTED CAN OPENER, SODA NOZZLES AND CADDY'S. INTERIOR PANEL AND HOSES OF ICE MACHINE IN PREP AREA. GAS PIPES CONNECTED TO STOVE . INTERIOR CONTACT SURFACE OF MICROWAVES IN SUSHI AND REAR PREP AREAS. ALSO, CLEAN DEBRIS FROM STORAGE COMPARTMENTS BEHIND SUSHI BAR. 34 MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOORS UNDER HEAVY EQUIPMENT, AND DISH MACHINE IN PREP AREA (CORNERS), FLOOR BEHIND SUSHI BAR, AND IN STORAGE CLOSET IN PREP AREA. 35 MUST CLEAN EXCESSIVE GREASE ACCUMULATION FROM HOOD FILTERS IN REAR AND SUSHI PREP AREAS. CLEAN DUST ACCUMULATION FROM CEILING VENTS THROUGHOUT. 36 MUST CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN PREP AREA SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED READY TO EAT FOOD ITEMS NOT PROPERLY LABELED. MUST LABEL AND DATE ITEMS WITH THE PRODUCT NAME PREPARED BY DATE AND OR USUED BY DATE. MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR PREP AREA AND MUST 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED GROCERY BAGS BEING USED TO STORE FOOD INSIDE WALK-IN FREEZER. MUST DISCONTINUE USE OF GROCERY BAGS. MUST USE A FOOD GRADE BAGS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: VISIBLE AND WORKING THERMOMETER NEEDED IN THE FRONT 2-DOOR PREP SUSHI COOLER. MUST PROVIDE AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED ITEMS NOT ELEVATED 6INCHES OFF FLOOR IN KITCHEN FOOD PREP AREA AND FRONT SUSHI PREP AREA. MUST ELEVATE ITEMS AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED ITEMS NOT ELEVATED 6INCHES OFF FLOOR IN KITCHEN FOOD PREP AREA AND FRONT SUSHI PREP AREA. MUST ELEVATE ITEMS AND MAINTAIN.

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.