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Fried Rice Express
April 6, 2017 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings9
- critical findings3
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: Observed food at improper temperatures: in the prep cooler- 5lbs of cooked chicken at 58.3f, in the prep area- 8 lbs of cooked beef at 105.9f, 20lbs of raw beef at 49.1f, and 40lbs of raw chicken at 48.9f. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Said food, valued at $800 (as stated by operator), discarded and denatured. Critical violation 7-38-005(a).
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Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, EtccriticalInspector note: Observed foodhandler cutting raw beef, then proceed to rinse hands with water only, then grab broccoli to be cooked without washing hands properly with soap and water. Instructed facility that hands must be washed properly with soap and water in approved handsinks whenever contamination can possibly occur. Operator discarded 2lbs of broccoli, valued at $3, and washed hands properly and sanitized affected areas. Critical violation 7-38-005(a).
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: Observed multiple foodhandlers improperly washing hands- observed foodhandlers going to mop sink and rinsing hands under water only. Instructed facility that hands must be washed in approved handsinks with soap and paper towels. Foodhandlers complied during inspection. Critical violation 7-38-010(a).
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Potentially Hazardous Food Properly ThawedInspector note: Observed facility improperly thawing frozen shrimp in a bucket of water. Instructed facility that proper thawing of frozen food for further processing of use shall be accomplished by storage in a refrigerator at 40°F or less, under potable running water at a temperature of 70°F or below, with sufficient water velocity to agitate and float off loose food particles into the overflow, or in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven. Operator relocated shrimp to walk in cooler. Serious violation 7-38-005(a).
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: Observed rice in bulk container not labeled. Instructed facility to label and maintain.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: Observed food being stored in plastic grocery bags. Instructed facility to store food in food grade materials only and to maintain. Observed tin foil and on surfaces throughout (cooking equipment, prep areas, and refrigeration units. Instructed facility to remove and maintain. Observed newspaper being used in facility when fried foods are cooked to catch grease. Instructed facility to cease use of newspaper and maintain.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: Observed slight dirt accumulation in the interior portion of the ice machine. Instructed facility to clean, sanitize, and maintain.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: Observed dirt and debris on floors in the prep area along the wall bases. Instructed facility to clean and maintain. Observed cardboard being stored on the floor of the walk in cooler. Instructed facility to remove and maintain.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: Observed grease accumulation on the exhaust hood filter. Instructed facility to clean and maintain.
What changed since the previous inspection?
Compared with Pass on June 21, 2016: 9 findings appeared for the first time.
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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.