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

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY-TO-EAT,(TCS FOODS) HELD FOR MORE THAN 24 HOURS IN KITCHEN COOLER (SOUPS AND BEEF) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOODS MUST BE CONSUMED OR DISCARDED.MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, (TCS FOODS) HELD MORE THAN 24 HOURS.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED STOCK FOOD ITEMS STORED ON THE FLOOR NEAR THE ICE MAKER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST 6 INCHES FROM THE FLOOR ON RAISED SHELVING UNITS 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.

PERSONAL CLEANLINESS - Comments: OBSERVED MANAGER WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA.INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN WHILE IN THE FOOD PREP AREA.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: INSTRUCTED TO PROPERLY STORE AND INVERT KITCHENWARE POTS/PANS STORED ON KITCHEN STORAGE RACKS TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS IN THE KITCHEN PREP AREA COVERED WITH DEEP GROOVES AND DARK STAINS.INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN TO SMOOTH AND EASILY CLEANABLE SURFACES.

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: OBSERVED FROZEN FOODS STORED IN PLASTIC GROCERY BAGS INSIDE OF THE KITCHEN FREEZER.INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DIRTY FLOORS AROUND THE HOT WATER HEATER IN THE KITCHEN PREP AREA WITH EXCESSIVE DRIED-UP FOOD DEBRIS SPILLAGE.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.

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: OBSERVED DIRTY FLOORS AROUND THE HOT WATER HEATER IN THE KITCHEN PREP AREA WITH EXCESSIVE DRIED-UP FOOD DEBRIS SPILLAGE.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.

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.