MINGHIN CUISINE RIVERNORTH

Nov 28, 2023

0 violations

Mar 9, 2022

2 violations

Key Violations:

55|PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS NOT CLEAN INDER COOK LINE, EXESSIVE DIRT, GREASE AND FOOD DEBRIS NOTED. INSTRUCTED TO CLEAN AND MAINTAIN.;;55|PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Walls behind prep tables and large mixers at 2nd floor kitchen and first floor dough rolling table with chipped and stained surfaces. instructed to install a durable smooth surface that's easily cleanable.

Mar 2, 2022

12 violations

Key Violations:

|ORIGINAL CONTAINER - Comments: SEVERAL BULK FOOD CONTAINERS NOT LABELED, SUGAR, SALT.... INSTRUCTED TO LABEL.;;10|ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FACILITY ADDED A KITCHEN AT 2ND FLOOR WITH NO HAND WASH SINK PROVIDED,OBSERVED PREP TABLES, LARGE MIXERS AND 2 STOVES. EVIDENCE OF RECENT USAGE NOTED. INSTRUCTED MANAGER TO INSTALL A HAND WASH SINK WITH HOT AND COLD RUNNING WATER. PRIORITY FOUNDATION VIOLATION 7-38-030(C);;10|ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND SOAP NO PAPER TOWELS PROVIDED AT EMPLOYEES RESTROOM AT 2ND FLOOR. INSTRUCTED TO PROVIDE. PRIOTIY FOUNDATION VIOALTION 7-38-030(c);;10|ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT RUNNING WATER AT MAIN KITCHEN HAND WASH SINK.WATER TEMP 72F, INSTRUCTED TO PROVIDE.PRIORITY VIOLATION 7-38-030(C);;10|ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSTRUCTED HAND WASH SINKS IN BOTH PREP AREAS, FOOD CONTAINER AND STRAINERS PLACED IN HAND WASH SINK BASIN. INSTRUCTED TO KEEP ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C);;23|PROPER DATE MARKING AND DISPOSITION - Comments: FOUND SEVERAL COOKED TCS FOOD(CHICKEN, PORK..) IN WALK-IN COOLER WITH NO DATES. INSTRUCTED TO LABLE ALL COOKDED TCS FOODS AND DISCARD AFTER 7 DAYS FOR CHILLED FOODS. PRIORITY FOUNDATION VIOLATION 7-37-005.;;37|FOOD PROPERLY LABELED;;38|INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NO PEST CONTROL SERVICE NO RECENT LOG BOOK WITH RECORDS OF SERVICE LAST MARCH 2021. INSTRUCTED TO OBTAIN A LICENSED PEST CONTROL SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(C);;41|WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTH NOT STORED PROEPERLY. INSTRUCTED TO KEEP THE ONE IN USE IN A SANITIZER BUCKET.;;47|FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: REUSING TIN CANS AS AMULTI-USE CONTAINER FOR FOOD STORAGE. INSTRUCTED TO USE PROEPR FOOD CONTAINERS.;;49|NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: SHELVES THROUGH OUT KITCHENS NOT CLEAN, FOOD DEBRIS AND DIRT NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.;;55|PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS NOT CLEAN INDER COOK LINE, EXESSIVE DIRT, GREASE AND FOOD DEBRIS NOTED. INSTRUCTED TO CLEAN AND MAINTAIN.

Nov 16, 2020

0 violations

Oct 7, 2020

7 violations

Key Violations:

|ADEQUATE PRESSURE - Comments: NO HOT WATER THROUGH OUT FACILITY 52.1F, HOT WATER TANK NOT WORKING. INSTRUCTED TO PROVIDE HOT WATER TO FACILITY AT ALL TIMES DURING OPERATION. PRIORITY VIOLATION 7-38-030(C);;10|ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS PROVIDED AT PREP AREA HAND SINK. COOK WASHING HANDS IN 3 COMP SINK. INSTRUCTED TO PROVIDE HAND DRYING PROVISIONS AT ALL HAND WASH WASH SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C);;2|CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE HANDLING AND SELLING TCS FOODS ( BEEF, PORK ) INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012.;;40|PERSONAL CLEANLINESS - Comments: FOOD HANDLER NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO WEAR.;;47|FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: DRY SPICE AND FOOD CONTAINERS NOT CLEAN, GREASE AND DIRT BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN.;;49|NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: USING GREASY AND DIRTY CARDBOARD TO LINE SHELVES IN KITCHEN, INSTRUCTED TO USE CLEAN SURFACES FOR SHELVES, NO CARDBOARD ALLOWED.;;50|HOT & COLD WATER AVAILABLE

May 20, 2019

9 violations

Key Violations:

|DESIGNATED AREAS USED - Comments: Violation Codes: 6-501.14. Inspector Comments: - OBSERVED AN ACCUMULATION OF GREASE BUILDUP ON THE KITCHEN EXHAUST HOOD VENTILATION. MUST DETAIL CLEAN AND MAINTAIN. OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE MEN'S TOILET ROOM'S EXHAUST VENTILATION. MUST DETAIL CLEAN AND MAINTAIN. OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE DISHMACHINE'S EXHAUST VENTILATION. MUST DETAIL CLEAN AND MAINTAIN.;;|ORIGINAL CONTAINER - Comments: Violation Codes: 3-302.12. Inspector Comments: - MUST PROVIDE IDENTIFICATION LABELS OF THE BULK FOOD ITEMS IN THE FOOD PREP AND STORAGE AREAS.;;37|FOOD PROPERLY LABELED;;43|IN-USE UTENSILS: PROPERLY STORED - Comments: Violation Codes: 3-304.12. Inspector Comments: - OBSERVED KITCHEN KNIVES STORED IN BETWEEN THE COOKING EQUIPMENT IN THE FOOD PREP AREA. MUST STORE ALL UTENSILS IN A CLEAN, DRY PLACE, THAT IS AWAY FROM SOURCES OF POTENTIAL CONTAMINATION IN BETWEEN USE.;;44|UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: Violation Codes: 4-904.13. Inspector Comments: - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION.;;55|PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Violation Codes: 6-501.113. Inspector Comments: - OBSERVED THE MOPS, BROOMS, AND MOP BUCKETS STORED IN THE OUTSIDE ALLEY BY THE DUMPSTER. MUST REMOVE AND STORE ALL MAINTENANCE TOOLS INSIDE, OFF THE FLOOR, AND AWAY FROM SOURCES OF CONTAMINATION.;;55|PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Violation Codes: 6-501.12. Inspector Comments: - OBSERVED AN EXTREME ACCUMULATION OF GREASE, DIRT AND FOOD DEBRIS ENCRUSTED ONTO THE FLOOR UNDER THE WOK/GRILL. MUST REMOVE ALL DEBRIS, DETAIL CLEAN, AND MAINTAIN CLEANLINESS AT ALL TIMES.;;56|ADEQUATE VENTILATION & LIGHTING;;57|ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: Violation Codes: 2-102.13. Inspector Comments: - MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.

May 13, 2019

13 violations

Key Violations:

|DESIGNATED AREAS USED - Comments: - OBSERVED AN ACCUMULATION OF GREASE BUILDUP ON THE KITCHEN EXHAUST HOOD VENTILATION. MUST DETAIL CLEAN AND MAINTAIN. OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE MEN'S TOILET ROOM'S EXHAUST VENTILATION. MUST DETAIL CLEAN AND MAINTAIN. OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE DISHMACHINE'S EXHAUST VENTILATION. MUST DETAIL CLEAN AND MAINTAIN. -;;|FACILITIES MAINTAINED - Comments: - OBSERVED AN EXTREME ACCUMULATION OF TRASH AND DEBRIS SPILLING FROM THE OUTSIDE DUMPSTER AND ACCUMULATED ON THE GROUND AROUND THE DUMPSTER AREA. MUST DETAIL CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION#:7-38-020(B). CITATION ISSUED. -;;|ORIGINAL CONTAINER - Comments: - MUST PROVIDE IDENTIFICATION LABELS OF THE BULK FOOD ITEMS (RICE) IN THE FOOD PREP AND STORAGE AREAS. -;;14|REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: - OBSERVED NO SHELLSTOCK IDENTIFICATION TAGS AVAILABLE ON SITE FOR 2# OF CLAMS KEPT IN THE COOLER. MUST PROVIDE TAGS TO BE KEPT IN ALL CONTAINERS WITH THE SHELLSTOCK AND MAINTAINED ON SITE FOR AT LEAST 90 DAYS. FACILITY CORRECTED VIOLATION ON SITE BY DISCARDING THE CLAMS WITHOUT ANY SHELLSTOCK TAGS WITH A REPORTED VALUE OF $50. PRIORITY FOUNDATION VIOLATION#:7-38-005. CITATION ISSUED.;;22|PROPER COLD HOLDING TEMPERATURES - Comments: - OBSERVED FOODS HELD ON THE COUNTERS OF THE FOOD PREP AREA AT IMPROPER TEMPERATURE. OBSERVED 3# OF COOKED RICE NOODLES (63.7F), 1# OF FISH SAUCE(72.4F), #5 EGGS (52.6F). MUST KEEP ALL COLD HOLD FOODS AT 41F OR BELOW. FACILITY CORRECTED VIOLATION ON SITE BY DISCARDING THE FOOD ITEMS WITH A REPORTED VALUE OF $150. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED.;;37|FOOD PROPERLY LABELED;;43|IN-USE UTENSILS: PROPERLY STORED - Comments: - OBSERVED KITCHEN KNIVES STORED IN BETWEEN THE COOKING EQUIPMENT IN THE FOOD PREP AREA. MUST STORE ALL UTENSILS IN A CLEAN, DRY PLACE, THAT IS AWAY FROM SOURCES OF POTENTIAL CONTAMINATION IN BETWEEN USE. -;;44|UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION. -;;54|GARBAGE & REFUSE PROPERLY DISPOSED;;55|PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: - OBSERVED AN EXTREME ACCUMULATION OF GREASE, DIRT AND FOOD DEBRIS ENCRUSTED ONTO THE FLOOR UNDER THE WOK/GRILL. MUST REMOVE ALL DEBRIS, DETAIL CLEAN, AND MAINTAIN CLEANLINESS AT ALL TIMES. -;;55|PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: - OBSERVED THE MOPS, BROOMS, AND MOP BUCKETS STORED IN THE OUTSIDE ALLEY BY THE DUMPSTER. MUST REMOVE AND STORE ALL MAINTENANCE TOOLS INSIDE, OFF THE FLOOR, AND AWAY FROM SOURCES OF CONTAMINATION. -;;56|ADEQUATE VENTILATION & LIGHTING;;57|ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: - MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES. -

Oct 9, 2018

7 violations

Key Violations:

|KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A) NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST HAVE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-012(A).;;23|PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17(D) INSTRUCTED MANAGER MUST PROVIDE SELL BY DATE/SHELF LIFE OF FOODS LABELED INSIDE COOLERS. PRIORITY FOUNDATION 7-38-005.;;3|MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE;;49|NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP INSIDE PREP AREA COOLERS DOOR RUBBER GASKETS, FOOD BUILD UP ON PREP AREA SHELVES ALONG COOKLINE ALSO OBSERVED ACCUMULATED FOOD DEBRIS/GRIME BUILD UP ON PREP AREA HANDWASH BOWLS AROUND HANDLES. MUST CLEAN AND MAINTAIN EQUIPMENT.;;5|PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 NO VOMIT OR DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH BIOHAZARD CLEAN-UP KIT ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.;;55|PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA CEILING TILES AND MISSING CEILING LIGHT COVER ABOVE PREP AREA. MUST CLEAN CEILING TILES AND PROVIDE LIGHT COVER.;;58|ALLERGEN TRAINING AS REQUIRED - Comments: PA 100-0367 NO ALLERGEN CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE ALLERGEN TRAINING CERTIFICATES ON PREMISES.

Sep 5, 2018

11 violations

Key Violations:

|ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 2-DOOR PREP COOLER NOT MAINTAINED, AMBIENT AIR TEMPERAUTURE AT 50 F, FOUND SHRIMP, PORK, ETC. INSIDE SAID COOLER. INSTRUCTED MANAGER MUST REPAIR 2-DOOR COOLER, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY 7-38-005.;;|KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A) NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST HAVE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-012(A).;;2|CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-102.12 NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE TCS FOODS (CHICKEN, SHRIMP, ETC.) ARE PREPARED. INSTRUCTED MANAGER MUST HAVE A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE TCS FOODS ARE PREPARED. PRIORITY FOUNDATION 7-38-012.;;22|PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A) FOUND THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS HELD AT IMPROPER TEMPERATURE-PAN FRIED CORN,PORK AND SHIRIMP CAKE AT 57.7 F, PAN FRIED POT STICKER AT 57.7 F, FRIED POT STICKER AT 53.3 F, PORK CHIVES DUMPLING AT 53.3 F, SHREDDED TARO CAKE AT 57.0 F, EGG ROLLS AT 57.7 F, SHRIMP ROLLS AT 53.3 F AND FRIED TARO ROLLS AT 57.7 F, PORK AT 57.7 F, SHRIMP AT 57.7 F AND BBQ PORK AT 57.7 F. INSTRUCTED MANAGER ALL TIME/TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. ALL SAID OUT OF TEMPERATURE TCS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. PRIORITY 7-38-005.;;23|PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17(D) INSTRUCTED MANAGER MUST PROVIDE SELL BY DATE/SHELF LIFE OF FOODS LABELED INSIDE COOLERS. PRIORITY FOUNDATION 7-38-005.;;3|MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE;;33|PROPER COOLING METHODS USED;;49|NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP INSIDE PREP AREA COOLERS DOOR RUBBER GASKETS, FOOD BUILD UP ON PREP AREA SHELVES ALONG COOKLINE ALSO OBSERVED ACCUMULATED FOOD DEBRIS/GRIME BUILD UP ON PREP AREA HANDWASH BOWLS AROUND HANDLES. MUST CLEAN AND MAINTAIN EQUIPMENT.;;5|PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 NO VOMIT OR DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH BIOHAZARD CLEAN-UP KIT ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.;;55|PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA CEILING TILES AND MISSING CEILING LIGHT COVER ABOVE PREP AREA. MUST CLEAN CEILING TILES AND PROVIDE LIGHT COVER.;;58|ALLERGEN TRAINING AS REQUIRED - Comments: PA 100-0367 NO ALLERGEN CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE ALLERGEN TRAINING CERTIFICATES ON PREMISES.

Jun 20, 2017

0 violations