TOM YUM RICE & NOODLE, INC. Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING HAZARDOUS FOOD ITEMS ON THE PREP TABLE TO BE IMPROPER:-CHICKEN 58.3F, NOODLES 61.7F/55.4F, EGGS 69.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 8 LBS OF PRODUCTS WORTH $40.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEE WHILE WEARING GLOVES PERFORMED THE FOLLOWING TASKS:- WASHED DISHES AT THE 3 COMPARTMENT SINK AND DID NOT CHANGES THEIR GLOVES, THEN CONTINUED PREPPING AT THE KITCHEN; CLEANED THE MOUTH AND EAR WITH THE SAME GLOVES ON AND CONTINUED AT THE PREP TABLE STILL WITHOUT CHANGING GLOVES OR WASHING HANDS. FINALLY WENT OUTSIDE OF BUILDING AND RETURNED TO THE KITCHEN TO CONTINUE PREPPING STILL WITHOUT CHANGING GLOVES OR WASHING HANDS. CRITICAL VIOLATION #7-38-010(A)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 8 LIVE ROACHES ON PREMISE UNDERNEATH 3 COMPARTMENT SINK, UNDERNEATH SHELVING AT THE PREP AREA AND UNDERNEATH THE UTILITY SINK. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. SERIOUS VIOLATION #7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1953370 DATED 8/29/2016 NOT CORRECTED:-#30) ALL BULK FOOD/SPICE CONTAINERS MUST BE LABELED.#31) DIRTY BULK FOOD/SPICE CONTAINERS. MUST CLEAN AND MAINTAIN.#32) MUST NOT USE NEWS PAPER AS LINER FOR SHELVING THROUGHOUT. SHELVING UNDER BOTH MICROWAVE OVENS DIRTY WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN. TORN RUBBER DOOR GASKET ON LEFT DOOR OF LEFT TWO DOOR COOLER. MUST REPLACE #33)EXCESSIVE GREASE IN THE EXHAUST HOOD. DIRTY FOOD CART ON COOKS LINE WITH FOOD DEBRIS.EXTERIOR OF ALL COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN ALL. #34)FLOORS THROUGHOUT ENTIRE KITCHEN AND REAR WITH DIRT, DEBRIS AND STICKY. MUST CLEAN AND MAINTAIN. SERIOUS VIOLATION #7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1953370 DATED 8/29/2016 NOT CORRECTED:-#30) ALL BULK FOOD/SPICE CONTAINERS MUST BE LABELED.#31) DIRTY BULK FOOD/SPICE CONTAINERS. MUST CLEAN AND MAINTAIN.#32) MUST NOT USE NEWS PAPER AS LINER FOR SHELVING THROUGHOUT. SHELVING UNDER BOTH MICROWAVE OVENS DIRTY WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN. TORN RUBBER DOOR GASKET ON LEFT DOOR OF LEFT TWO DOOR COOLER. MUST REPLACE #33)EXCESSIVE GREASE IN THE EXHAUST HOOD. DIRTY FOOD CART ON COOKS LINE WITH FOOD DEBRIS.EXTERIOR OF ALL COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN ALL. #34)FLOORS THROUGHOUT ENTIRE KITCHEN AND REAR WITH DIRT, DEBRIS AND STICKY. MUST CLEAN AND MAINTAIN. SERIOUS VIOLATION #7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.