Mo's Asian Bistro

October 19, 2020 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings13
critical findings1

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: WATER AT HANDWASHING SINK IN PREP AREA SLOWLY DRAINNING,REPAIR CAUSE
code 10Priority
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: WE OBSERVED INTERIOR OF ICE MACHINE WITH EXCESS BLACK SLIME SUBSTANCE AT WATER RESERVOIR AND PANELS. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN UNIT. PRIORITY FOUNDATION VIOLATION: 7-38-005,CITATION ISSUED
code 16
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: FOUND TCS FOOD:COOKED BROWN RICE INSIDE RICE HOT HOLDING UNIT IN PREP AREA AT TEMP OF 84.2F TO 84.6F. HOT FOOD MUST MAINTAIN TEMP OF 135F AND ABOVE. FOOD DISCARDED AND DENATURE.POUNDS 3,VALUE 15 PRIORITY VIOLATION: 7-38-005,CITATION ISSUED
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: TCS FOOD STORED INSIDE THE WALK-IN COOLER AT IMPROPER TEMPERATURE:5 POUNDS OF COOKED NOODLES AT TEMP OF 60.6F TO 64.1F.30 POUNDS OF RAW MARINATED BEEF AT TEMP OF 46.7F TO 48F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED. POUND 35, VALUE 150. PRIORITY VIOLATION:7-38-005 CONSOLIDATED WITH ABOVE CITATION.
code 22
Approved Thawing Methods Used

Inspector note: IMPROPER THAWING. DIFFERENT TCS FOOD(FROZEN MIXED CREAM CHEESE,FISH) THAWING AT ROOM TEMPERATURE AT SUSHI AREA. FOOD IN QUESTION WITH ADEQUATE TEMPERATURE. INSTRUCTED PROPER THAWING METHODS (UNDER REFRIGERATION OR COLD RUNNING WATER IN A SINK ( ONLY 2 HOURS,WATER TEMP OF 70F).
code 35
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: ADDITIONAL LABELS WITH COMMON NAME IS NEEDED FOR DRY FOOD IN PLASTIC CONTAINERS IN STORAGE AREA
code 37
Personal Cleanliness

Inspector note: OBSERVED SOME EMPLOYEES NOT WEARING HAIR RESTRAINT IN PREP AREA.INSTRUCTED TO PROVIDE
code 40
In-Use Utensils: Properly Stored

Inspector note: MUST RELOCATE MULTI USE UTENSILS HANGING FROM ABOVE THREE COMPARTMENT SINK TO MINIMIZE SOURCE OF CONTAMINATION
code 43
Single-Use/Single-Service Articles: Properly Stored & Used

Inspector note: KNIVES ARE STORED BETWEEN COOLERS AT TRAY LINE,MUST PROVIDE KNIFE RACK FOR THAT AREA
code 45
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE REACH-IN COOLER AND FREEZERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.SURFACE MUST BE SMOOTH AND CLEANABLE • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
code 47
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: GREASE BUILD-UP ON INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,SPECIALLY ALL DEEP FRYERS. ALSO MUST DETAIL CLEAN ALL FAUCET EXCESS GRIME. CLEAN AND MAINTAIN
code 49
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: EXCESS GRIME INSDE THE FLOOR DRAINS IN PREP AREAS CLEAN AND MAINTAIN.ALSO DETAIL CLEAN ALL CORNERS AND ALONG BASEBOARD WALL • MUST NOT USE CARDBOARD BOXES AS MATTING FOR FLOORS IN PREP AREA. MATTING MUST BE WASHABLE/CLEANABLE. • EXCESS UNUSED ITEMS IN LIQUOR STORAGE AREA IN THE KITCHEN.INSTRUCTED TO REMOVE AND ELEVATE ITEMS NEEDED 6"OFF THE FLOOR.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: EMPLOYEES BAG,SWEATER ETC STORED AT SUSHI PREP AREA,INSTRUCTED TO PROVIDE A SEPARATE AREA/LOCKER FOR EMPLOYEE PERSONAL ITEMS. NO EMPLOYEE PERSONAL ITEMS MUST BE STORED IN PREP AREA
code 56

What changed since the previous inspection?

Compared with Pass w/ Conditions on November 19, 2019: 8 findings appeared for the first time. 5 findings 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.