NEW BANPOJUNG, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REACH-IN FREEZER AND 2 DOOR REACH-IN COOLER IN POOR REPAIR, NOT MAINTAINING PROPER FREEZER OR COOLER TEMPERATURES, FREEZER TEMP READING 45', AND REACH-IN COOLER TEMP READING 54'F, FREEZER AND COOLER TAGGED, INSTRUCTED TO RESTRICT USE UNTIL FREEZER IS READING 0'F AND COOLER IS READING 40'F AND BELOW, MUST FAX LETTER FOR TAG REMOVAL ONCE WHEN REPAIR, AND READING AT PROPER TEMP., FAX #312746-4240, CRITICAL CITATION ISSUED: 7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURES REQUIREMENTS INSIDE REACH IN FREEZER, AND 2 DOOR REACH-IN COOLER, FOODS DISCARDED IN FREEZER READING 45'F, 7LBS COD AND MONK FISH, 2LBS FISH EGGS, 5 LBS BEEF, 5LBS CLAMS, 2 LBS OF SHRIMPS, 2LBS STEAKS, AND FOODS DISCARDED IN REACH-IN COOLER READING 54'F, 2LBS KIM CHI/REDDISH, 2LBS BEANS, 1LBS FISH CAKES, ALL FOODS DUMPED AND DENATURED AT A COST OF APPROX., $1000.00, CITATION ISSUED CRITICAL 7-38-005(A).

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTY WIRE SHELVING INSIDE REACH-IN COOLERS, INSTRUCTED TO REPLACE,

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: STORAGE SHELVES UNDER PREP TABLES, COOKING EQUIPMENT, EXHAUST HOOD AND FILTERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

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: FLOOR ALONG WALL BASE AND BEHIND EQUIPMENT IN PREP AND STORAGE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: PERSONAL ITEMS NOT PROPERLY STORED, INSTRUCTED TO STORE PERSONAL ITEMS ONE DESIGNATED AREA NICE AND NEATLY,

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: THERMOMETER INSIDE COOLER NOT PROPERLY WORKING, MUST PROVIDE ADEQUATE WORKING THERMOMETERS INSIDE ALL COOLERS,

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: UNNECESSARY ARTICLES STORED IN STORAGE AREA. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES.

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: UNNECESSARY ARTICLES STORED IN STORAGE AREA. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES.

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.