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

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED COOKED SHRIMP AND RAW SHRIMP STORED TOGETHER IN PREP COOLER AT COOKSLINE.PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED NO CHEMICAL SANITIZING SOLUTION FOR WAREWASHING MACHINE ON SITE. NOTED CHEMICAL SANITIZER CONCENTRATION AT 0 PPM. INSTRUCTED MANAGEMENT TO PROVIDE AND MAINTAIN CHEMICAL SANITIZER ON SITE AT ALL TIMES. 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: OBSERVED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT SUSHI AREA COOLER (RICE 70.7 F, EGG 45.6 F, CRAB STICKS 45.0 F, AND COOKED SHRIMP IN COOKSLINE PREP COOLER AT 50.5 F. MANAGER DISCARDED AND DENATURED APPROXIMATELY 15 VALUED AT 200 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 (TCS) FOODS (COOKED SQUID, RIBS, POTATOES, EGG ROLLS, SHRIMP BALLS, SALMON, MUSSELS, FRIED CHICKEN, HONG KONG CHICKEN, PIZZA, ORANGE CHICKEN,SUSHI) IN KITCHEN 2 SLIDING DOOR REFRIGERATOR NOT LABELED TO INDICATE THE PRODUCT'S NAME AND DATE BY WHICH THE FOOD MUST BE SOLD, DISCARDED, OR CONSUMED WITHIN 7 DAYS OF PREPARATION. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24 HOURS PLACED IN ALL COLD-HOLDING UNITS. PERSON IN CHARGE DISCARDED AND DENATURED APPROX. 50 LBS VALUED AT $ 570 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 DATE MARKING AND DISPOSITION - Comments: OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (COOKED SQUID, RIBS, POTATOES, EGG ROLLS, SHRIMP BALLS, SALMON, MUSSELS, FRIED CHICKEN, HONG KONG CHICKEN, PIZZA, ORANGE CHICKEN,SUSHI) IN KITCHEN 2 SLIDING DOOR REFRIGERATOR NOT LABELED TO INDICATE THE PRODUCT'S NAME AND DATE BY WHICH THE FOOD MUST BE SOLD, DISCARDED, OR CONSUMED WITHIN 7 DAYS OF PREPARATION. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24 HOURS PLACED IN ALL COLD-HOLDING UNITS. PERSON IN CHARGE DISCARDED AND DENATURED APPROX. 50 LBS VALUED AT $ 570 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.