YIN DEE RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOO AT IMPROPER TEMPERATURE: 3lbs WIDE COOKED NOODLE STORED ON TOP SERVING TABLE INSIDE A CONTAINER AT TEMP OF 54.5F. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED,ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME.MANAGER DISCARDED AND DENATURED TEMPERATURE ABUSED FOOD.VALUE $6 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLER,INSTRUCTED TO REPAIR REPLACE SAID GASKET. DIRTY CARDBOARDS ARE USSED FOR SHELF LINERS INSTRUCTED TO REMOVE.PROVIDE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE BUILD-UP INSIDE THE DEEP FRYER,INSTRUCTED TO CLEAN AND MAINTAIN.ICE SCOOP CONTAINER WITH DEBRIS INSIDE,INSTRUCTED TO CLEAN AND SANITIZE SAID SCOOP.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE BUILD-UP INSIDE THE DEEP FRYER,INSTRUCTED TO CLEAN AND MAINTAIN.ICE SCOOP CONTAINER WITH DEBRIS INSIDE,INSTRUCTED TO CLEAN AND SANITIZE SAID SCOOP.

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.