SEE THRU CHINESE KITCHEN #21 Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS HELD AT IMPROPER TEMPERATURE IN PREP COOLER: SHRIMP (44.2F), BEEF (46.4F), AND CHICKEN (52.8F). ALL TCS FOOD MUST BE HELD BELOW 41F. DISCARDED APPROXIMATELY 10 POUNDS OF FOOD PRODUCTS AT A COST OF $100. PRIORITY. 7-38-005. CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED PREP COOLER AT IMPROPER AMBIENT AIR TEMPERATURE OF 57.1F. INSTRUCTED MANAGER TO CALL FOR SERVICE. ALL COLD HOLDING UNITS MUST MAINTAIN AIR TEMPERATURE OF 41F OR BELOW. UNIT TAGGED FOR RE-INSPECTION. PRIORITY. 7-38-005. CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED LARGE BIN OF RICE IN REAR PREP AREA WITHOUT LABEL. INSTRUCTED MANAGER TO LABEL ALL FOODS THAT ARE NOT IN ORIGINAL CONTAINER WITH 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED ICE SCOOP IMPROPERLY STORED IN ICE BIN. MUST STORE SCOOP HANDLE SIDE UP OUTSIDE ICE MACHINE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARDBOARD USED AS SHELVING LINER THROUGHOUT FACILITY. MUST REMOVE AND USE SMOOTH AND EASILY CLEANABLE MATERIAL FOR STORAGE.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED ONE CERTIFIED MANAGER WITHOUT ALLERGEN TRAINING. ALL CERTIFIED FOOD MANAGERS MUST OBTAIN ALLERGEN TRAINING.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED ONE CERTIFIED MANAGER WITHOUT ALLERGEN TRAINING. ALL CERTIFIED FOOD MANAGERS MUST OBTAIN ALLERGEN TRAINING.

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.