YUMMY YUMMY ASIAN CUISINE Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL AND DATE ALL COOKED FOOD ITEMS INSIDE ALL COOLERS IN FOOD PREPARATION AREA AND MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN REAR FOOD PREPARATION AREA

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE FREEZER. MANAGEMENT INSTRUCTED TO USE A FOOD GRADE STORAGE BAGS.

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: MUST CLEAN INTERIOR AND EXTERIOR OF COOLERS, FREEZERS, DRY STORAGE CONTAINERS, STORAGE SHELVING, SIDES OF DEEP FRYERS AND INTERIOR PANELS OF ICE MACHINE. MUST CLEAN AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED LEAKY FAUCET BASE AT THE 3-COMPARTMENT SINK IN FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN. MUST PROVIDE CHEMICAL TEST STRIPS FOR THE 3-COMPARTMENT SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED EMPLOYEE MAKING SMOOTHIES AT FRONT PREP AREA WITHOUT WEARING HAIR RESTRAINT. INSTRUCTED TO WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS PREPARED AND SERVED.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED EMPLOYEE MAKING SMOOTHIES AT FRONT PREP AREA WITHOUT WEARING HAIR RESTRAINT. INSTRUCTED TO WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS PREPARED AND SERVED.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.