SEE THRU CHINESE KITCHEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS AT IMPROPRER INTERNAL TEMPERATURE INSIDE A REACH IN PREP COOLER. 5LBS OF CHICKEN WINGS AT 49.5F, 15LBS OF EGG ROLLS AT 51.8F, 10LBS OF CRAB RANGOON AT 48.9F AND 10LBS OF CUT COOKED CHICKEN AT 48.2F. MANAGER DISCARDED AND DENATURED 40LBS OF TCS FOOD TOTAL COST $250. PRIORTY CITATION ISSUED #7-38.005.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST DEFROST AND CLEAN THE INTERIOR OF THE WALK IN FREEZER.

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: MUST DEFROST AND CLEAN THE INTERIOR OF THE WALK IN FREEZER.

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.