MO'S ASIAN BISTRO Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: WATER AT HANDWASHING SINK IN PREP AREA SLOWLY DRAINNING,REPAIR CAUSE

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: WE OBSERVED INTERIOR OF ICE MACHINE WITH EXCESS BLACK SLIME SUBSTANCE AT WATER RESERVOIR AND PANELS. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN UNIT. PRIORITY FOUNDATION VIOLATION: 7-38-005,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 HOT HOLDING TEMPERATURES - Comments: FOUND TCS FOOD:COOKED BROWN RICE INSIDE RICE HOT HOLDING UNIT IN PREP AREA AT TEMP OF 84.2F TO 84.6F. HOT FOOD MUST MAINTAIN TEMP OF 135F AND ABOVE. FOOD DISCARDED AND DENATURE.POUNDS 3,VALUE 15 PRIORITY VIOLATION: 7-38-005,CITATION ISSUED

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.

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOOD STORED INSIDE THE WALK-IN COOLER AT IMPROPER TEMPERATURE:5 POUNDS OF COOKED NOODLES AT TEMP OF 60.6F TO 64.1F.30 POUNDS OF RAW MARINATED BEEF AT TEMP OF 46.7F TO 48F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED. POUND 35, VALUE 150. PRIORITY VIOLATION:7-38-005 CONSOLIDATED WITH ABOVE CITATION.

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.

APPROVED THAWING METHODS USED - Comments: IMPROPER THAWING. DIFFERENT TCS FOOD(FROZEN MIXED CREAM CHEESE,FISH) THAWING AT ROOM TEMPERATURE AT SUSHI AREA. FOOD IN QUESTION WITH ADEQUATE TEMPERATURE. INSTRUCTED PROPER THAWING METHODS (UNDER REFRIGERATION OR COLD RUNNING WATER IN A SINK ( ONLY 2 HOURS,WATER TEMP OF 70F).

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ADDITIONAL LABELS WITH COMMON NAME IS NEEDED FOR DRY FOOD IN PLASTIC CONTAINERS IN STORAGE AREA

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 SOME EMPLOYEES NOT WEARING HAIR RESTRAINT IN PREP AREA.INSTRUCTED TO PROVIDE

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: MUST RELOCATE MULTI USE UTENSILS HANGING FROM ABOVE THREE COMPARTMENT SINK TO MINIMIZE SOURCE OF CONTAMINATION

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: KNIVES ARE STORED BETWEEN COOLERS AT TRAY LINE,MUST PROVIDE KNIFE RACK FOR THAT AREA

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE REACH-IN COOLER AND FREEZERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.SURFACE MUST BE SMOOTH AND CLEANABLE

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: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

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: GREASE BUILD-UP ON INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,SPECIALLY ALL DEEP FRYERS. ALSO MUST DETAIL CLEAN ALL FAUCET EXCESS GRIME. 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: EXCESS GRIME INSDE THE FLOOR DRAINS IN PREP AREAS CLEAN AND MAINTAIN.ALSO DETAIL CLEAN ALL CORNERS AND ALONG BASEBOARD WALL

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: EXCESS UNUSED ITEMS IN LIQUOR STORAGE AREA IN THE KITCHEN.INSTRUCTED TO REMOVE AND ELEVATE ITEMS NEEDED 6"OFF THE FLOOR.

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: MUST NOT USE CARDBOARD BOXES AS MATTING FOR FLOORS IN PREP AREA. MATTING MUST BE WASHABLE/CLEANABLE.

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: MUST NOT USE CARDBOARD BOXES AS MATTING FOR FLOORS IN PREP AREA. MATTING MUST BE WASHABLE/CLEANABLE.

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.