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Tasty Asian Restaurant

June 29, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: COOKED LINE COOLER HOLDING AT IMPROPER TEMPERATURE OF 49 DEGREES F, WITH POTENTIALLY HAZARDOUS FOODS. THE UNIT WAS TAGGED DURING INSPECTION. THE COOLER MUST NOT BE USED UNTIL CDPH HAS REMOVED THE TAG. INSTRD MANAGER THAT COOLER MUST HOLD AT 40 DEGREES F, AT ALL TIMES. CRITICAL VIOLATION # 7-38-005 (A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATUES: CHICKEN: 46.6 DEGREES F,PORK 49 DEGREES F, BEEF 48 DEGREES F, LIQUID EGG MIXTURE 44 DEGREES F, BEEF BROTH 47.3 DEGREES F AND NOODLES 45-47.3 DEGREES F. MANAGER VOLUTARILY DISCARDED AND DENATURED, 30 LBS OF FOOD WITH A TOTAL VALUE OF $35.00 INSTRD MANAGER TO HOLD ALL POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F OR BELOW. CRITICAL VIOLATION # 7-38-005 (A)
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: OBSERVED FOOD STORED IN NON FOOD CONTAINERS, E.G. REUSED GROCERY BAGS. INSTRD MANAGER TO STORE FOOD IN FOOD GRADE CONTAINERS.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: OBSERVED SINGLE USE PLASTIC UNTENSILS STORED AT FRONT CONTAINER WITH HANDLES FACING UP. INSTRD MANAGER TO STORE ITEMS INVERTED. ALSO OBSERVED KNIVES IMPROPERLY STORED BETWEEN A PREP TABLE AND WALL, IN THE PREP AREA. INSTRD MANAGER TO STORE KNIVES CLEAN AND DRY.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED BOWLS USED TO DISPENSE DRY FOOD IN BULK CONTAINERS. INSTRD MANAGER TO USE PROPER SCOOP WITH HANDLE TO DISPENSE FOOD.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED STOVE TOP AT COOK LINE AREA WITH EXCESIVE DEBRIS AND FOOD. INSTRD MANAGER TO CLEAN AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OBSERVED BOXES OF OIL STORED ON THE FLOOR IN THE COOK LINE AREA. INSTRD MANAGER TO STORE FOOD 6 INCH OFF THE FLOOR.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WALL AT PREP TABLE IN REAR, NEAR THE EXIT DOOR, WITH EXCESSIVE FOOD DEBRIS. INSTD MANAGER TO CLEAN AND MAINTAIN.
code 35

What changed since the previous inspection?

Compared with No Entry on June 22, 2017: 8 findings appeared for the first time.

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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.