TASTE OF CANTON Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND IMPROPER COLD HOLDING TEMPERATURES OF TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (BEEF, DUCK, CHICKEN, EGGROLLS) RANGING FROM 50F - 103F LOCATED IN FOOD PREP COOLER AND WALK-IN COOLER. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 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 DATE MARKING AND DISPOSITION - Comments: OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): COOKED CHICKEN, COOKED BEEF, COOKED EGG ROLLS HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED WALK-IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 52F AT THE TIME OF INSPECTION. WALK-IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH-IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND INFESTATION ON SITE. NOTED 12 LIVE ROACHES ON SITE IN THE FOOD PREP-STORAGE AREA.FOUND 5 BEHIND OPEN BAGS OF RICE, 3 UNDER 3 COMPARTMENT SINK, 4 ON WALL BEHIND DRY STORAGE AND 2 IN UTILITY SINK. ALSO NOTED APPROX 250 MOUSE DROPPINGS ON SITE IN THE FOLLOWING AREAS: ON THE PREP TABLE WHERE THE RICE COOKER IS LOCATED, BEHIND THE COLD DRINKS COOLER AT THE SMOOTHIE BAR, ALONG WALL BY REACH IN COOLER NEXT TO 3 COMPARTMENT SINK, ALONG THE WALL OF THE LEFT OF KITCHEN ENTRANCE DOOR. MUST CONTACT PEST CONTROL. MUST REMOVE MOUSE DROPPINGS AND ELIMINATE LIVE ACTIVITY. PRIORITY VIOLATION. 7-38-020(A). CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOUND DRIPPING FROM CEILING GRATE LOCATED IN REAR OF WALK-IN COOLER. ALSO NOTED DRIPPING INSIDE TOP OF REACH COOLER, LOCATED NEXT TO 3 COMP SINK. MUST REPAIR AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED CEILING ABOVE 2 COMPARTMENT SINK, FOOD PREP AREA, AND 3 COMP SINK FILLED WITH DUST. MUST CLEAN, SANITIZE 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: NOTED CEILING ABOVE 2 COMPARTMENT SINK, FOOD PREP AREA, AND 3 COMP SINK FILLED WITH DUST. MUST CLEAN, SANITIZE 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.