Minghin

June 11, 2024 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings15
critical findings1

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Failed findings

Required Records Available: Shellstock Tags, Parasite Destructioncritical

Inspector note: CONTAINERS OF SHELLSTOCK (BEAUSOLEIL OYSTERS AND CLAMS) LOCATED IN WALK IN COOLER CASE DOES NOT HAVE PROPER SHELLSTOCK TAG IDENTIFICAION. MUST MAINTAIN RECORDS, PROPERLY MARKED TAGS AND STORED THEM FOR 90 DAYS FROM DATE LAST ONE FROM BOX PREPARED OR SOLD. APPROXIMATELY 30LBS AT AN APPROXIMATE COST OF $450.00 OF SHELLSTOCK ITEMS WAS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
code 14Priority
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: OBSERVED TCS COOKED FOODS SPRING ROLLS 53.3F, PORK & SHRIMP EGG ROLLS 55.6F, AT IMPROPER HOT HOLDING TEMPERATURES, STORED ON THE CART NEAR DEEP FRYING EQUIPMENT IN REAR PREP AREA. 8LBS DISCARDED AT AN APPROXIMATE COST OF $ 75.00 ITEMS WAS DISCARDED. INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED IMPROPER COLDING HOLDING TEMPERATURES OF DUCK ON A PREP TABLE IN THE REAR FOOD PREP AREA. THE TEMPERATURE OF THE DUCK IN THE PREP AREA RANGED 56.6F-58.3F PERSON IN CHARGE DISCARDED APPROXIMATELY 2 WHOLE DUCKS APPROXIMATELY 12 LBS AT $65 PRODUCT DISCARDED. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, HAS BEEN COMBINED WITH ABOVE VIOLATION
code 22
Approved Thawing Methods Used

Inspector note: FROZEN CHICKEN, BEEF AND PORK IS THAWING AT ROOM TEMPERATURE IN REAR PREP ON DUNNAGE RACK. TCS FOOD ITEMS WERE STILL FROZEN INSTRUCTED THAT TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD MUST BE THAWED: UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41F OR LESS; COMPLETELY SUBMERGED UNDER RUNNING WATER AT A WATER TEMPERATURE OF 70F OR BELOW AND FOR A PERIOD OF TIME THAT DOES NOT ALLOW THAWED PORTIONS OF READY-TO-EAT FOOD TO RISE ABOVE 41F; PART OF A COOKING PROCESS; OR USING A PROCEDURE IF A PORTION OF FROZEN READY-TO-EAT FOOD IS THAWED AND PREPARED FOR IMMEDIATE SERVICE IN RESPONSE TO AN INDIVIDUAL CONSUMER'S ORDER.
code 35
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: OBSERVED SEVERAL LARGE FOOD CONTAINERS WITH DRY PRODUCTS. (RICE, SALT, SUGAR, AND MSG,) WITHOUT PROPER COMMON FOOD NAME MARKINGS. MUST LABEL BULK AND WORKING FOOD CONTAINERS WITH CONTENTS COMMON NAME. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
code 37
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: SEE VIOLATION #60
code 39
In-Use Utensils: Properly Stored

Inspector note: OBSERVED IN REAR PREP TONGS AND SERVING UTENSILS STORED DIRECTLY ON SOME FOOD WITH HANDLES IN CONTACT WITH THE FOOD. MUST REMOVE AND STORE ALL UTENSILS WITH THE HANDLES UP AND AWAY FROM DIRECT CONTACT WITH FOOD, IN-BETWEEN USAGE.
code 43
Utensils, Equipment & Linens: Properly Stored, Dried, & Handled

Inspector note: MUST INVERT STORED MULTIUSE UTENSILS INSIDE PLASTIC CONTAINERS WITH HANDLES IN UPRIGHT POSITION AND POTS ON SHELVES IN REAR PREP TABLES
code 44
Single-Use/Single-Service Articles: Properly Stored & Used

Inspector note: OBSERVED FOOD ITEMS IN WLK IN COOLER AND WALK IN FREEZER STORED IN GROCERY BAGS; INSTRUCTED TO STORE ALL FOOD ITEMS IN FOOD GRADE BAGS OR CONTAINERS.
code 45
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: OBSERVED CUTTING BOARDS IN THE REAR AND FRONT PREP WITHPREP DISCOLORED, STAINED WITH DEEP CUTS. INSTRUCTED TO RESURFACE OR RE-PLACE AND MAINTAIN
code 47
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: SEE VIOLATION# 60
code 49
Garbage & Refuse Properly Disposed; Facilities Maintained

Inspector note: OBSERVED OUTDOOR GREASE RECEPTACLE WITH GREASE ENCRUSTED ON THE UNIT AND THE AREA AROUND THE GREASE RECEPTACLE NOT MAINTAINED. INSTRUCTED TO CLEAN AND MAINTAIN THE RECEPTACLE AND AREA.
code 54
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: SEE VIOLATION# 60
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: OBSERVED BURNED OUT LIGHT BULB IN EXHAUST HOOD IN REAR PREP, INSTRUCTED TO REPLACE BULB AND MAINTAIN. • NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.
code 56
Previous Core Violation Corrected

Inspector note: PREVIOUSLY CORE VIOLATION NOT CORRECTED FROM REPORT #2583370 DATED 10/13/23 #39 OBSERVED COOKED FOOD ITEMS STORED ON FLOOR INSIDE WALK IN COOLER. INSTRUCTED TO REMOVE AND STORE ALL FOOD ITEMS PROPERLY AT LEAST 6 INCHES OFF THE FLOOR. #49 OBSERVED ALL COOLING UNITS THROUGHOUT PREP AREAS WITH ACCUMULATED DRIED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES.OBSERVED HEAVY ACCUMULATED GREASE AND FOOD BUILDUP ON HEAVY FYER EQUIPMENT. INSTRUCTED TO DEEP CLEAN AND MAINTAIN. #55 OBSERVED EXCESSIVE CLUTTER, BOXES, DIRTY COOKWARE, EMPLOYEE ITEMS, FURNITURE STORED THROUGHOUT REAR PREP AREA INSTRUCTED TO REMOVE ALL UNNECESARY ITEMS, ORGANIZE, CLEAN AND MAINTAIN SPACE. INSTRUCTED MANAGER TO CORRECT VIOLATION. PRIORITY FOUNDATION VIOLATION # 7-42-090 CITATION ISSUED.
code 60

What changed since the previous inspection?

Compared with Pass on November 15, 2023: 12 findings appeared for the first time. 3 findings recurred.

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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.