Cooked?✓!
Grand Mongolian Hot Pot
June 9, 2017 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings3
- critical findings1
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: COOKED RICE USED FOR SUSHI OBSERVED STORED AT AMBIENT TEMPERATURE OF 70 DEGREES F. OPERATOR PROVIDED LAB RESULTS FOR THE RICE, BUT THE RESULTS SHOW THE pH OF THE RICE TO BE 7.12. SUSHI RICE MUST BE ACIDIFIED TO pH OF 4.6 OR BELOW TO BE HELD AT AMBIENT TEMPERATURE. OPERATOR VOLUNTARIY DISCARDED 1/2 LB OF PRODUCT WORTH $1. INSTRUCTED THAT COOKED RICE MUST BE HELD HOT AT 140 DEGREES F OR ABOVE, OR COLD AT 40 DEGREES F OR BELOW UNLESS RICE HAS BEEN PROPERLY ACIDIFIED AND DOCUMENTATION OF ACIDIFICATION IS PROVIDED ON SITE. CRITICAL VIOLATION: 7-38-005(A)
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: MUST STORE ALL SINGLE SERVICE UTENSILS WITH HANDLES PRESENTED TO CONSUMER.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: MUST CLEAN LIGHT BROWN STAINS FROM CUTTING BOARDS. MUST CLEAN FOOD RESIDUE FROM PREP TOP COOLER HANDLE AND LID.
What changed since the previous inspection?
Compared with Pass on July 25, 2016: 3 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.