MOMO FACTORY Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT WATER AVAILABLE AT THE DISHWASHING AREA HANDWASHING SINK. COLDWATER AVAILABLE ONLY. INSTRUCTED TO PROVIDE HOT WATER. PRIORITY VIOLATION 7-38-030(C).

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.

PROPER COOLING TIME AND TEMPERATURE - Comments: OBSERVED IMPROPER COOLING OF COOKED CHICKEN AND LAMB. NOTED APPROXIMATELY 40 LBS OF ASSORTED COOKED CHICKEN AND LAMB IN SAUCE TIGHTLY COVERED IN DEEP METAL PANS ON A PREP TABLE IN THE BASEMENT PREP AREA. NO TEMPERATURE LOGS AVAILABLE. NO ICE / ICE MACHINE ON-PREMISES TO PROVIDE ICE BATH COOLING AND NO SPACE AVAILABLE FOR THE CONTAINERS IN BOX FREEZERS ON SITE. FOOD TEMPERATURES NOTED AT 122.7F TO 112.3F. FOODS DISCARDED. REVIEWED PROPER COOLING METHODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

THERMOMETERS PROVIDED & ACCURATE - Comments: MISSING INTERNAL THERMOMETERS INSIDE BOTH THE COOKS LINE TWO DOOR COOLERS. MUST PROVIDE.

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: ALL BULK FOOD CONTAINERS, INCLUDING BULK SPICES, MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: SOILED WIPING CLOTHS THROUGHOUT ALL PREP AREAS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: HOT RICE SCOOP MUST NOT BE STORED WITH THE HANDLE IN THE RICE. MUST PROPERLY STORE SCOOP IN A CLEAN CONTAINER OUT OF THE RICE.

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: ALL STORED ITEMS THROUGHOUT THE BASEMENT DRY FOOD STORAGE MUST BE ELEVATED AND ORGANIZED OFF THE FLOOR.

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 MILK CRATES AS A MEANS OF ELEVATION OR SHELVING THROUGHOUT THE PREMISES. MUST REMOVE.

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 PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE FREEZERS. MUST USE FOOD-GRADE PLASTIC BAGS OR WASHABLE CONTAINERS.

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: BLACKENED, MOLDY CAULKING AT THE SPLASH GUARDS OF THE 1ST FLOOR PREP HAND WASHING SINK. MUST REPLACE.-----RAW WOODEN SHELVING THROUGHOUT THE 1ST FLOOR PREP AREA AND AT THE FRONT COUNTER MUST BE PAINTED, SEAL, SMOOTH, CLEANABLE, AND NON-ABSORBENT.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING INSIDE THE WALK-IN FREEZER. SHELVING MUST BE SMOOTH AND CLEANABLE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXTREMELY DIRTY COOKS LINE CUTTING BOARD WITH BLACKENED CUTS AND GROOVES AT THE TWO-DOOR COOLER. MUST REPLACE.----EXTREMELY DIRTY BULK SPICE CONTAINERS ON THE COOKS LINE.----INTERIOR OF BOTH MICROWAVE OVENS AND THE BASEMENT TALL REACH-IN COOLER DIRTY WITH FOOD SPLATTER AND DEBRIS. MUST CLEAN AND MAINTAIN ALL.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAK AT THE NOZZLE ON THE THREE-COMPARTMENT SINK. MUST REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: NO GREASE TRAP IS LOCATED AT THE DISHWASHING THREE-COMPARTMENT SINK. MUST INSTALL A GREASE TRAP AT THE SINK.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: EXCESSIVE CLUTTER STORED ON TOP OF THE WALK-IN COOLER. MUST REMOVE.

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: WALLS AND FLOORS BEHIND THE COOKS LINE EQUIPMENT WITH FOOD SPLATTER AND GREASE. FLOOR BEHIND BASEMENT TALL REACH-IN COOER WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN ALL.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS ON SITE. MUST PROVIDE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION #2382684 ON 7-8-20. #49- OBSERVED ACCUMULATED GREASE BUILD-UP AND FOOD DEBRIS ON SHELVES AND EQUIPMENT AT PREP AREAS. MUST CLEAN EQUIPMENT, SHELVING, AND MAINTAIN.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION #2382684 ON 7-8-20. #49- OBSERVED ACCUMULATED GREASE BUILD-UP AND FOOD DEBRIS ON SHELVES AND EQUIPMENT AT PREP AREAS. MUST CLEAN EQUIPMENT, SHELVING, AND MAINTAIN.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.