Cooked?✓!
H Mart
March 19, 2018 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings6
- critical findings2
Failed findings
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: Observed blocked exposed hand sinks at the following locations: -Exposed hand sink in bake shop/kitchen prep area. Said, exposed hand sink was blocked by rolling rack and food cart. -Exposed hand sink, at meat counter in rear, was blocked with box of single use gloves and kitchen utensils. Said exposed hand sink also had no soap or paper towels at time of inspection. -Observed no paper towels at exposed hand sink, in Izakaya Yume restaurant station. Informed site at time of inspection that all exposed hand sinks must be accessible and have adequate soap and paper towels at all times to ensure pro per hand washing. Observed no hot water at exposed hand sink at Sangs kitchen restaurant station, next to 3 compartment sink. Water temperature at time of inspection was 68.8f. Violation corrected during inspection. Above violations were corrected during inspection. Critical violation #7-30-030
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: Observed potentially hazardous food stored at room temperature, in the following areas: Aisle 6 on wire shelving racks- 63.7f, 10bs of vegetable kimbap rice rolls, at a value $100.00 Bake shop counter top- 66.7f, 2lbs of sausage pastry, at a value of $25.00 68.7f, 3lbs of sausage soft France, at a value of $25.00 68.0f, 4lbs of ham and cheese pastry, $25.00 Manager voluntarily discarded and denatured a total weight of 19lbs, at a total vaule of $175.00 Informed manager that potentially hazardous foods must be kept at 40f or less for cold foods and 140f or more for hot foods at all times. Critical violation #7-38-005 (A)
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surfaces not properly sanitizedOfficial wording: Food Protected During Storage, Preparation, Display, Service And TransportationInspector note: Food not protected. -Inadequate food protection: fermenting vegetable, made on site (kim chi) without dept approval. Manager stated that product was fermented/made on site. Instructed to discontinue until a variance is obtained, at So Gong Dong, restaurant station. Site discarded 5lbs of kim chi, at a value of $25.00 -Observed raw beef and chicken stored in same bus tub container, in Sang's kitchen restaurant, at Astor 3 door Astor cooler. -Observed raw calimari stored above shredded cabbage in Astor 2 door cooler, at Izakaya yume restaurant station. -Observed frozen and raw shrimp stored in open faced display ice chest, in middle of showroom floor, within guess pathway, adjacent to Seafood counter with no protected/sneeze guard or shields. -At bakery, observed assortment of pastry items, Chestnut bread, pizza bread, Walnut and raisin bread, buttercream bread, apple pie, cruller bread, in open-faced display case with no glass barriers or sneeze guards to protect Foods. -Open faced freezer chest across/adjacent to sea food counter with assorted frozen fish balls, squid balls, shrimp balls, etc. with no sneeze guard, shield or door, to protected product during storage. Informed site that food must be protected while in protected during storage, preparation, display, service and transportation to prevent contamination. Manager corrected violation during inspection. Serious violation #7-38-005(A)
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: OBSERVED PRE-PACKAGED BAKERY ITEMS OFFERED FOR SALE NOT PROPERLY DATED OR LABELED, CAKES, FRENCH BREADS,ROLLS ETC., INSTRUCTED ON PROPER LABELING. INSTRUCTED TO PROVIDE PROPER LABELS AND DATE PACKAGES.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: Observed cracks throughout floor in rear walk in cooler, located in receiving area. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to seal area and to ensure surface is smooth and easily cleanable.
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Food Handler Requirements MetInspector note: Food handler requirements not met, throughout facility. instructed of the idph requirements: any food handler working in the city of chicago, unless that person has a valid food service sanitation manager certificate is required to meet the food handler training requirement. if someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
What changed since the previous inspection?
Compared with Pass on January 9, 2018: 5 findings appeared for the first time. 1 finding recurred. 3 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.