Chinatown Buffet

August 10, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings13
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF 2-DOOR PREP COOLER AT 58.6 F. WITH FOOD STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT ONCE REPAIRED FAX LETTER TO (312)746-4240.MUST HAVE COLD HOLDING AT 40 OR BELOW.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED IN WALK IN COOLER,ON COLD HOLDING SALAD BAR,HOT HOLDING UNITS ,2-DOOR PREP COOLER SUCH AS HAM 75.7 F,CHICKEN 64.9 F,EGGS 72.6 F,BREADED CHICKEN 48.0 F,CHICEN 50.4 F-51.3 F,SLICED CANTALOUPE 51.4 F,SLICED WATERMELON 51.2 F,CUT PAPAYA 45.3 F,DICED TOMATO 59.7 F,MUSSELS 63.1 F,SAMON 132.4 F,BREADED FRIED FISH 117.8 F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED.APPX76LBS.$413
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF LIVE FRUIT FLIES MORE THAN 100 FLYING AROUND IN PREP AREAS,TOILET ROOM,DINING ROOM,DISH WASHING AREA,REAR HALLWAY.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES AFTER 8/10/10.
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE COOKED FOODS STORED IN COOLERS.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.REMOVE KNIVES FROM IN BETWEEN EQUIPMENT.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE CARD BOARD FROM SURFACES,RUST FROM SHELVING UNITS IN WALK IN COOLERS.MUST REPAIR ORPLACE DAMAGED DOOR GASKET ON WALK IN FREEZER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST DETAIL CLEAN WOK STATION,POP CADDY,PREP TABLES,PIPES,FILTERS,HOOD,FRYERS,FANGUARD COVERS IN WALK IN COOLER,LOWER CABINETS HOT HOLDING CABINET AT GRILL AREA,VENTS,ICE DISPENSER ON SODA MACHINE,DISH RACKS,DISH MACHINE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST DETAIL CLEAN FLOOR ALONG WALL BASES THROUGHOUT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENINGS AROUND PIPES.MUST REPAIR OR REPLACE DAMAGED WALL BASES IN REAR HALLWAY,LOOSE WALL NEAR WALK IN VEGETABLE COOLER,STAINED CEILING TILES IN DINIG AREA & TOILET ROOMS.MUST REMOVE MOLD FROM WALLS & BASES NEAR DISH MACHINE AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.LIGHT NEEDED IN REAR PREP AREA.
code 36
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.PROBE THERMOMETER.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.ORGANIZE CHAIR & TABLE STORAGE AREA.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
code 43

What changed since the previous inspection?

Compared with Pass on March 23, 2010: 8 findings appeared for the first time. 5 findings recurred. 1 previous finding did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.