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Min Min Cafe

November 8, 2018 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings12
critical findings3

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HAND WASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. - • FOUND THE ONLY HAND WASHING SINK IN THE KITCHEN NOT MAINTAINED TO BE ACCESSIBLE FOR HAND WASHING DUE POT AND CUT FOOD IN COLANDER STORED INSIDE THE SAID SINK,IN FRONT OF SAID SINK WAS CONTAINERS AND GARBAGE CONTAINER, AWKWARD TO WASH HANDS. ALSO FOUND THE FRONT HAND WASHING SINK USED TO WASH FRUITS. ONE COMPARTMENT SINK NEXT TO HAND WASHING SINK FILLED WITH CLEAN PITCHERS. HAND WASHING SINK MUST BE USE ONLY FOR HAND WASHING.IMPROPERLY USING HAND WASH SINK. PRIORITY FOUNDATION VIOLATION:7-38-030(C), CITATION ISSUED. - COS
code 10Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: NO WRITTEN EMPLOYEE HEALTH POLICY. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED -
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
code 5Priority
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: 3-501.16(A)(2) FOUND TCS FOODS AT IMPROPER TEMPERATURE:1# OF DICED COOKED TOFU STORED INSIDE THE PREP COOLER AT TEMP OF 50.2F; 5# OF BOILED CHICKEN STORED INSIDE THE PREP COOLER ACROSS FROM COOKING EQUIPMENT AT TEMP OF 53.8F(FOOD WAS COOKED ON 11-7-18,PER CHEF STATEMENT),ALSO FOUND 5# FRIED CHICKEN STORED INSIDE A GRAY CONTAINER ON TOP OIL CONTAINERS IN FRONT OF COOKING EQUIPMENT AT TEMP OF 55.6F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW.UNIT IN QUESTION MAINTAIN AIR TEMP OF 38.7F FOOD DISCARDED AND DENATURED BY THE CHEF .POUNDS 11,VALUE 30. PRIORITY VIOLATION:7-38-005,CITATION ISSUED - COS - COS
code 22
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: Food Storage Containers Identified with Common Name of Food FOOD CONTAINER/BOTTLES USED FOR FOOD MUST BE LABEL WITH COMMON NAME OF FOOD -
code 37
Personal Cleanliness

Inspector note: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINT.
code 40
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
code 41
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: 4-501.11: **C** Good Repair and Proper Adjustment- Equipment ONE STOPPERS PROVIDED AT THREE COMPARTMENT SINK,ADDITIONAL STOPPERS IS NEEDED TO MEET REQUIREMENT OF:WASH RINSE AND SANITIZE. PIPES BEHIND THE COOKING EQUIPMENT,DEEP FRYERS AND ALL COOKING EQUIPMENT INCLUDED WOK WITH BUILD-UP OF GREASE.ACCUMULATION OF SLIME AT WATER DISPENSER UNDER THE WOK. MUST CLEAN AND MAINTAIN - • 4-204.18 FOUND CONDENSER UNIT INSIDE THE WALK-IN COOLER WITH EXCESS LEAKING WATER THRU WRAPPED PIPES AND FORMING A WHITE COATING AT SAID PIPES. INSTRUCTED TO REPAIR
code 47
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: 4-301.12(A): **PF** Manual Warewashing, Sink Compartment Requirements (3 Comp Required) NO SANITIZING SOLUTION PROVIDED AT THIRD COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING, RISING AND STORE POTS(ON SHELF),CONTAINERS AND OTHER UTENSIL. PRIORITY FOUNDATION VIOLATION:7-38-025,CITATION ISSUED - COS
code 48
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: Drying Mops OBSERVED MOPS NEED TO BE HUNG TO DRY AFTER USE AND STORED IN A CLEAN AND ORGANIZED MANNER. - - • 6-201.11 ALL FLOORS THROUGHOUT ENTIRE FACILITY WITH DIRT, GREASE AND FOOD DEBRIS, SPECIALLY UNDER AND AROUND COOKING EQUIPMENT. MUST CLEAN ALL AREAS AND MAINTAIN.SOME FLOOR TILES IN PREP AREA WITH MISSING OR BROKEN GROUT . MUST REPLACE/RE GROUT. WALL BEHIND AND UNDER THE DISH MACHINE, THREE COMPARTMENT SINKS COOKING EQUIPMENT WITH BLACK SLIME BUILD-UP,CLEAN AND MAINTAIN
code 55
All Food Employees Have Food Handler Training

Inspector note: ONE FOOD HANDLER CERTIFICATE PROVIDED ON SITE INSTRUCTED TO PROVIDE ADDITIONAL FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES.
code 57
allergen training missing

Official wording: Allergen Training As Required
Inspector note: PA 100-0367 NO PROOF OF ALLERGEN TRAINING FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE. -
code 58

What changed since the previous inspection?

Compared with Pass on December 18, 2017: 12 findings appeared for the first time. 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.