RAMEN-SAN DELUXE/ TALLBOY TACO Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IN USE HANDSINK LOCATED IN WAREWASHING/PREP AREA @ IMPROPER HOT WATER TEMPERATURE. NOTED TEMPERATURE OF WATER @ 63.4F DURING TIME OF INSPECTION. INSTRUCTED FACILITY TO REPAIR TO AT LEAST 100.0F THROUGH THE MIXING VALVE. MUST MAINTAIN. PRIORITY VIOLATION. 7-38-030 (c). CITATION ISSUED.

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 HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS @ IMPROPER HOT HOLDING TEMPERATURES DURING TIME OF INSPECTION... APPROXIMATELY 5 LBS COOKED SEAWEED @ 109.3F, 5LBS OF COOKED CORN @ 111.2F, 5 LBS COOKED BAMBOO SHOOTS @93.4F. 15 LBS COOKED STEAK @78.1F IN PREP AREA, 15 LBS COOKED PORK @111.0F. SAID ITEMS WERE STORED INSIDE HOT HOLD UNIT IN RAMEN SAN PREP AREA AS WELL AS PREP AREA OF TALL BOY TACO. INSTRUCTED TO HOLD HOT FOOD ITEMS AT 135.0F OR ABOVE AT ALL TIMES. PERSON IN CHARGE DISCARDED ALL SAID ITEMS VOLUNTARILY. 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: OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION... APPROXIMATELY 50 LBS OF COOKED NOODLES ON PREP TABLE @ 76.2F,20 LBS OF MISO PASTE LOCATED INSIDE COLD HOLD UNIT OF PREP AREA RANGING BETWEEN 51.0F-62.5F, 20 LBS OF COOKED RICE LOCATED INSIDE OF WALK IN COOLER @ 80. F. INSTRUCTED TO HOLD ALL COLD HELD FOOD @ 41. OF OR BELOW. PERSON IN CHARGE VOLUNTARILY DISCARDED ALL SAID FOOD ITEMS. PRIORITY VIOLATION. 7-38-005. SEE VIOLATION #21 FOR 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED CONTAINERS USED TO STORE WORKING SPICES, HERBS, ETC WITHOUT LABELS IN TALL BOY PREP AS WELL AS RAMEN SAN. INSTRUCTED TO PROVIDE WHEN ITEMS ARE REMOVED FROM ORIGINAL PACKAGING.

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 FOOD HANDLER WITH LONG BEARD WITHOUT HAIR RESTRAINT IN RAMEN SAN PREP AREA. INSTRUCTED TO PROVIDE EFFECTIVE HAIR RESTRAINTS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE AMOUNTS OF DRIED FOOD DEBRIS ON EXTERIOR SURFACES OF ALL COOKING EQUIPMENT AS WELL AS PREP TABLES AND STORAGE RACKS THROUGHOUT PREP AREAS. INSTRUCTED TO 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE AMOUNTS OF DRIED FOOD DEBRIS ON EXTERIOR SURFACES OF ALL COOKING EQUIPMENT AS WELL AS PREP TABLES AND STORAGE RACKS THROUGHOUT PREP AREAS. INSTRUCTED TO 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.