TORO ASIAN BUFFET, INC. Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EMPLOYEE WASHING DISHES AT THE SET UP 3 COMPARTMENT SINK WITHOUT SANITIZING SOLUTION IN SANITIZING SINK. NOTED CHEMICAL SANITIZER CONCENTRATION AT 0 PPM. INSTRUCTED MANAGEMENT TO SET UP THE SINK WHEN WASHING DISHES. PERSON IN CHARGE EMPTIED SINKS, INSTRUCTED DISHWASHER TO USE MACHINE. 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 COLD HOLDING TEMPERATURES - Comments: NOTED IMPROPER INTERNAL TEMPERATURES OF TCS FOOD AT SUSHI TABLE & DESSERT TABLE IN LOBBY AND IN 2 DOOR COOLER IN KITCHEN. SUSHI TABLE: CRAB SUSHI 63, AVOCADO & CRAB SUSHI 63 F, MUSCLES 63 F, SALAD 53.2 F, SHRIMP 54.1, TOMATOES 49.3 F, EGGS 56.1 F. DESSERT BAR: SLICED MELONS 52.3 F, PAPAYA 52.7 F, WATERMELON 80.8 F AND IN TWO DOOR COOLER: SLICED MELONS 50.4 F, HARD BOILED EGGS 48.7 F, PERSON IN CHARGE REMOVED ALL OTHER TCS FOODS (MIXED LEAFY GREENS, SEAWEED SALAD, MUSCLES, AND CONDIMENTS) FROM COOLER AND DISCARDED AND DENATURED APPROX. 440 LBS VALUED AT $2000 PRIORITY VIOLATION 7-38-005 CITATION

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: NOTED IMPROPER TEMPERATURE OF COLD-HOLDING EQUIPMENT. AMBIENT AIR OF 2 DOOR REFRIGERATOR 67.8 F, SUSHI TABLE 64.8 F, DESSERT TABLE 55.4 F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED UNITS TAGGED

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED IMPROPER TEMPERATURE OF COLD-HOLDING EQUIPMENT. AMBIENT AIR OF 2 DOOR REFRIGERATOR 67.8 F, SUSHI TABLE 64.8 F, DESSERT TABLE 55.4 F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED UNITS TAGGED

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.