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Grand Mongolian Hot Pot
May 30, 2018 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings2
- 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: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES.COOKED RICE USED FOR SUSHI OBSERVED STORED AT AMBIENT TEMPERATURE OF 78.5F INSIDE TURNED OFF RICE COOKER. OPERATOR PROVIDED LAB RESULTS FOR THE RICE, BUT THE RESULTS SHOW THE pH OF THE RICE TO BE 7.16. SUSHI RICE MUST BE ACIDIFIED TO pH OF 4.6 OR BELOW TO BE HELD AT AMBIENT TEMPERATURE. OPERATOR VOLUNTARIY DISCARDED 8 LB OF PRODUCT WORTH $5.00. 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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Food Handler Requirements MetInspector note: FOUND FOODHANDLERS WITH NO FOODHANDLER CERTIFICATE. MUST PROVIDE.
What changed since the previous inspection?
Compared with Pass w/ Conditions on June 9, 2017: 1 finding appeared for the first time. 1 finding recurred. 2 previous findings 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.