YUMMY YUMMY ASIAN CUISINE Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED FRUIT PREP COOLER AT 50F AND REAR PREP COOLER AT 50F. BOTH UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. BOTH COOLERS TAGGED HELD FOR INSPECTION. MUST MAINTAIN THEM BOTH BELOW 40F. CRITICAL VIOLATION 7-38-005A.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS. OBSERVED RAW CHICKEN AT 54F, EGGS AT 55F, EGG ROLLS AT 48F, CRAB RANGOON AT 51F, CUT FRUIT AT 54F, MILK AT 55F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH $200. CRITICAL VIOLATION 7-38-005A.

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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR CLEANED AND SANITIZED. UNIT TAGGED HELD FOR INSPECTION. ALSO OBSERVED EGG ROLLS STORED ON THE TOP OF A DIRTY WIRE STORAGE RACK INSIDE OF THE PREP COOLER. MANAGEMENT DISCARDED THE FOOD. SERIOUS VIOLATION 7-38-005A.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FOR REPORT #177016 ON 4/6/10 NOT CORRECTED: 30/01- LABEL AND DATE PREPARED FOODS AND THOSE OUT OF THEIR ORIGINAL CONTAINERS. 32/01- IMPROPER FOOD CONTACT SURFACES OBSERVED. PLASTIC GROCERY BAGS USED TO STORE MEATS, VEGETABLES. INSTRUCTED MANAGEMENT TO USE A PROPER FOOD GRADE STORAGE BAG FOR ALL FOODS. 33/01- All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF COOLERS AND STORAGE RACKS, VENTILATION HOOD AND FILTERS WITH GREASE AND DUST BUILDUP, DRY FOOD STORAGE CONTAINERS, STORAGE SHELVES, WIRE RACKS ABOVE THE 3 COMPARTMENT SINK, GREASE BELOW THE WOKS, DRY STORAGE SHELF. 34/01- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE REAR PREP AREA THROUGHOUT, ESPECIALLY AROUND WALLS, CORNERS AND UNDER COOKING EQUIPMENT AND COOLERS. 35/01- The walls and ceilings shall be in good repair and easily cleaned. OBSERVED GREASE BUILDUP ON ALL WALLS AND CEILING OF THE REAR PREP AREA. MUST CLEAN AND REPAINT WALLS AND CEILING OF REAR PREP AREA. 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: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FOR REPORT #177016 ON 4/6/10 NOT CORRECTED: 30/01- LABEL AND DATE PREPARED FOODS AND THOSE OUT OF THEIR ORIGINAL CONTAINERS. 32/01- IMPROPER FOOD CONTACT SURFACES OBSERVED. PLASTIC GROCERY BAGS USED TO STORE MEATS, VEGETABLES. INSTRUCTED MANAGEMENT TO USE A PROPER FOOD GRADE STORAGE BAG FOR ALL FOODS. 33/01- All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF COOLERS AND STORAGE RACKS, VENTILATION HOOD AND FILTERS WITH GREASE AND DUST BUILDUP, DRY FOOD STORAGE CONTAINERS, STORAGE SHELVES, WIRE RACKS ABOVE THE 3 COMPARTMENT SINK, GREASE BELOW THE WOKS, DRY STORAGE SHELF. 34/01- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE REAR PREP AREA THROUGHOUT, ESPECIALLY AROUND WALLS, CORNERS AND UNDER COOKING EQUIPMENT AND COOLERS. 35/01- The walls and ceilings shall be in good repair and easily cleaned. OBSERVED GREASE BUILDUP ON ALL WALLS AND CEILING OF THE REAR PREP AREA. MUST CLEAN AND REPAINT WALLS AND CEILING OF REAR PREP AREA. 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.