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Super China Buffet

February 21, 2020 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings0

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Failed findings

food left unprotected

Official wording: Food Separated And Protected
Inspector note: - OBSERVED INADEQUATE FOOD STORAGE PRACTICES. OBSERVED RAW CHICKEN STORED DIRECTLY OVER AN OPEN BUCKET OF PEELED POTATOES, RAW CHICKEN STORED DIRECTLY ABOVE GREEN BEANS, AND RAW SQUID STORED DIRECTLY OVER ABOVE INSIDE THE WALK IN COOLER. FOOD SHALL BE PROTECTED FROM CROSS CONTAMINATION BY ARRANGING ALL FOODS TO BE STORED, HELD, AND DISPLAYED IN ORDER OF MINIMUM COOKING TEMPERATURES. VIOLATION CORRECTED ON SITE; FACILITY HAS REMOVED/DISCARDED THE POTATOES, EGGS, AND GREEN BEANS FROM UNDERNEATH THE RAW MEATS AND STORED ALL FOOD ITEMS CORRECTLY AT THIS TIME. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -
code 15
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: - OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN THE BUFFET HOT HOLD UNITS: 1/8# OF PIZZA (115F), 1# OF BURGERS(113F), 4# OF CHICKEN(108F), 1# OF CRAB(94F), 2# OF VEGGIE EGG ROLLS(121F), 1/2# OF MUSSLES(86F), 1# OF OCTOPUS(83F). ALL TCS FOODS SHALL BE HELD BELOW 41F OR ABOVE 135F AT ALL TIMES. VIOLATION CORRECTED ON SITE; FACILITY DISCARDED THE OUT OF TEMPERATURE FOODS WITH A REPORTED TOTAL VALUE OF $50. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: - OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN THE WALK IN COOLER AND PREP COOLER IN THE REAR PREP AREA: 1# OF MUSSELS(48F), 1# OF SHRIMP(51F). ALL TCS FOODS SHALL BE HELD BELOW 41F OR ABOVE 135F AT ALL TIMES. VIOLATION CORRECTED ON SITE; FACILITY DISCARDED THE OUT OF TEMPERATURE FOODS WITH A REPORTED TOTAL VALUE OF $50. PRIORITY VIOLATION#:7-38-005. SEE ABOVE VIOLATION FOR CITATION ISSUED. -
code 22
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: - OBSERVED FOODS STORED THROUGHOUT FACILITY OUT OF ORIGINAL CONTAINERS AND WITHOUT IDENTIFYING LABELS. MUST PROVIDE IDENTIFYING LABELS ON ALL FOODS. ONLY THE REFRIGERATED, READY-TO-EAT FOODS, THAT ARE PREPARED ON SITE AND HELD OVER 24 HOURS NEED THE ADDITIONAL LABELS; DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL). -
code 37
Utensils, Equipment & Linens: Properly Stored, Dried, & Handled

Inspector note: - OBSERVED THE PLATES AND SOUP CUPS IN THE BUFFET AREA STORED IMPROPERLY. MUST STORE ALL CLEAN UTENSILS INVERTED/FACE DOWN TO PREVENT EXPOSURE TO POTENTIAL SOURCES OF CONTAMINATION. -
code 44

What changed since the previous inspection?

Compared with Pass on November 6, 2019: 5 findings appeared for the first time. 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.