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Han Bat Restaurant

March 5, 2021 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings3
critical findings0

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Failed findings

Approved Thawing Methods Used

Inspector note: OBSERVED FROZEN BEEF SPLEEN STORED IN COLD STANDING WATER IN THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO THAW FROZEN FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF THE COOKING PROCESS.
code 35
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: OBSERVED FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION. OBSERVED A LARGE ROCK STORED INSIDE OF THE CONTAINERS OF KIMCHI AND KATUGI BEING USED TO WEIGH DOWN THE VEGETABLES. OBSERVED THE ROCKS TO BE IN CONTACT WITH THE FERMENTATION LIQUID. MANAGEMENT VOLUNTARILY DISCARDED THE KIMCHI AND KATUGI WITH AN ESTIMATED WEIGHT OF 100# AND VALUE OF $111. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.
code 39
Toilet Facilities: Properly Constructed, Supplied, & Cleaned

Inspector note: OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.
code 53

What changed since the previous inspection?

Compared with Pass on January 21, 2020: 3 findings appeared for the first time. 4 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.