SEOUL TACO Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: MANAGER DID NOT DEMONSTRATE KNOWLEDGE OF FOOD HEALTH CODE.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED SEVERAL OPEN DRINK CONTAINERS IN THE MAIN AND BASEMENT PREP AREAS. INSTRUCTED THAT CONTAINER MUST HAVE LID. INSTRUCTED MANAGER TO HAVE A DESIGNATED AREA FOR EMPLOYEES TO EAT AND DRINK.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EMPTY CHLORINE BUCKET CONNECTED TO DISH WASHING MACHINE LINES WHILE LOW TEMPERATURE MACHINE WAS BEING USED. OBSERVED SANITIZING STRENGTH OF SOLUTION AT 0 PPM. INSTRUCTED TO PROVIDE PROPER SANITIZER LEVEL. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED KIMCHI RICE AT AN IMPROPER TEMPERATURE OF 104.0 HELD AT STEAM TABLE. WEIGHT AT APPROXIMATELY 20 LBS AND COST $25.00. FOOD WAS IMMEDIATELY DISCARDED ON SITE. 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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: MINOR LEAK UNDER 3-COMP SINK, INSTRUCTED TO REPAIR.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: PEELING PAINT NOTED ON BASEMENTS'S KITCHEN CEILING, INSTRUCTED TO REMOVE 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: PEELING PAINT NOTED ON BASEMENTS'S KITCHEN CEILING, INSTRUCTED TO REMOVE 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.