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

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING FOOD ITEMS AT IMPROPER TEMPERATURES DURING THE TIME OF INSPECTION. NOTED 4 DOZEN EGGS STORED ON FLOOR IN REAR PREP AREA RANGING BETWEEN 79-91F, OBSERVED APPROXIMATELY 5 LBS COOKED EGG ROLLS AT 73F, 4 LBS CRAB RANGOON @49F STORED INSIDE 2 DOOR COOLING UNIT. INSTRUCTED TO HOLD ALL COLD TCS FOODS @ 41F OR BELOW AT ALL TIMES AND MAINTAIN. PRIORITY VIOLATION.7-38-005. COST $50. PERSON IN CHARGE DISCARDED VOLUNTARILY.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE PROPERLY WORKING THERMOMETERS INSIDE OF ALL COOLING UNITS AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD EMPLOYEES WWITHOUT HAIR RESTRAINTS ON DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN WHILE HANDLING FOOD.

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 ALL HEAVY EQUIPMENT (PREP TABLES, SHELVES, INTERIOR AND EXTERIOR SURFACES OF COOLING UNITS, ROLLING CARTS, HOT HOLD UNITS, BLENDERS WITH ACCUMULATED DRIED FOOD DEBRIS. INSTRUCTED TO REMOVE.

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 ALL HEAVY EQUIPMENT (PREP TABLES, SHELVES, INTERIOR AND EXTERIOR SURFACES OF COOLING UNITS, ROLLING CARTS, HOT HOLD UNITS, BLENDERS WITH ACCUMULATED DRIED FOOD DEBRIS. INSTRUCTED TO REMOVE.

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.