Mon Lung Chop Suey

April 18, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeShort Form Complaint
failed findings10
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED COOKED RICE AT 97.6F-120.0F ON PREP TABLE,RAW CHICKEN 51.9F IN WALK-IN-COOLER,SHELLED EGGS 47.9F IN WALK-IN-COOLER,4 BAGS OF RAW SHRIMP 53.4F INSIDE THE 3 COMP SINK,SLICED ONIONS 59.3F PREP TABLE.NO TIME/TEMPERATURE LOGS FOR VERIFICATION. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 70#'S OF FOOD WORTH APPROX. $500.00 CRITICAL VIOLATION 7-38-005A.
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED INADEQUATE FOOD PROTECTION I.E.FOOD HANDLER TAKING UNUSED COOKED RICE FROM THE CUSTOMERS TABLE AND THEN RETURNING IT TO THE KITCHEN WERE THE RICE WAS STORED FOR RE-SERVICE TO CUSTOMERS.ALSO FOODS IN WALK IN COOLER UNCOVERED EXPOSED TO THE ELEMENTS UNPROTECTED CHICKEN,POTS WITH SAUCE,AND OTHER FOOD ITEMS STORED ON FLOOR INSIDE THE WALK-IN-COOLER.INSTRUCTED MANAGER TO PROPERLY STORE,ELEVATE 6" ,COVER,LABEL& DATE ALL FOODS IN REFRIGERATION UNITS TO PROTECT DURING STORAGE.SERIOUS VIOLATION 7-38-005(A).
code 16
Potentially Hazardous Food Properly Thawed

Inspector note: Thawing frozen food for further processing shall be accomplished by storage in a refrigerator at 40?F or less, or by other approved method. WE OBSERVED POTENTIALLY HAZARDOUS FOODS USING IMPROPER THAWING METHOD.WE OBSERVED (4)FROZEN SHRIMP BAGS IMPROPERLY THAWING IN INTERIOR BASIN OF THE 3 COMP SINK.INSTRUCTED MANAGER TO PROPERLY THAW POTENTIALLY HAZARDOUS FOODS UNDER COLD RUNNING WATER/REFRIGERATION/COOKING METHODS.NO TIME/TEMPERATURE LOGS FOR VERIFICATION.SERIOUS VIOLATION 7-38-005(A).
code 17
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED 1 LIVE FLY IN THE FOOD PREP/DISHWASH AREA DURING THIS INSPECTION.FOUND FRONT DOOR NOT INSECT/RODENT PROOFED APPROXIMATELY 1/4" MODE OF ENTRY AT BOTTOM LEFT HAND CORNER ALSO REAR KITCHEN DOOR PROPED OPEN WITH NO PROPER SCREEN,SMALL CORNER NEXT TO COOKING LINE WITH NO SCREEN FOR PEST CONTROL.ALSO PEST CONTROL LOG BOOK IS INCOMPLETE MISSING LICENSE CERTIFICATE.MUST REMOVE SAID FLY,INSECT/RODENT PROOF SAID DOORS,WINDOW OPENINGS. SERIOUS VIOLATION 7-38-020.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (RICE,SOUPS,CHICKEN, ETC.) ARE BEING PREPARED AND SERVED TO THE CUSTOMERS DURING THIS INSPECTION. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.CERTIFIED MANAGER SALLY YUEN ARRIVED AT PREMISES APPROXIMATELY 45 MINUTES INTO THE INSPECTION.
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.INSTRUCTED MANAGER TO PROVIDE FOOD GRADE STORAGE BAGS FOR STORING OF FOODS IN THE WALK-IN-COOLER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN,MAINTAIN KITCHEN COOKING EQUIPMENTS,COOLERS,SHELVINGS,TOPS/BOTTOMS OF FOOD PREP TABLES AND LEGS ATTACHED TO EQUIPMENTS TO REMOVE HEAVILY GREASE BUILD UP.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN WALLS/CEILING IN REAR DRY STORAGE ROOM AND ALONG CHEST FREEZERS.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.BACKFLOW PREVENTION DEVICE IS NEEDED AT ICE MACHINE,WASTE LINE CONNECTION FROM THE WALK-IN-COOLER MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTY INTO A FLOOR DRAIN ALSO A PROPER LID IS REQUIRED FOR GREASE TRAP BOX,CATCH BASIN IN BASEMENT LOCATION,DETAIL CLEAN HOOD/FILTERS OVER COOKING EQUIPMENTS.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALUMINUM FOILS IN THE KITCHEN COOKING EQUIPMENTS THROUGHOUT,CARDBOARD LINERS ON SHELVINGS,BOTTOMS OF PREP TABLES,REMOVE UNNECESSARY ARTICLES STORED IN BASEMENT AREAS.
code 41

What changed since the previous inspection?

Compared with Pass on March 16, 2012: 7 findings appeared for the first time. 3 findings recurred. 1 previous finding 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.