Shabu Plus Chinatown — Shabuplus Rotary Hot Pot

Inspector notes: OBSERVED THE PIPES ALONG THE WALL BEHIND THE FRYERS IN NEED OF CLEANING TO REMOVE GREASE NOTED. OBSERVED THE FLOORS UNDER FRYERS IN NEED OF CLEANING. OBSERVED THE FLOOR UNDER THE TABLE NEXT TO THE SMALL DISHWASHING MACHINE IN NEED OF CLEANING.

Inspector notes: 3-302.12: FOUND DRY INGREDIENT STORAGE CONTAINERS THROUGHOUT THE REAR FOOD PREP NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.

Inspector notes: 3-307.11: OBSERVED ON ICE SCOOP IMPROPERLY STORED IN BETWEEN ICE MACHINE UNIT. INSTRUCTED TO PROPERLY STORE AND MAINTAIN.

Inspector notes: 4-204.112(B): OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE REFRIGERATOR NEXT TO THE ICE MACHINE. INSTRUCTED TO PROVIDE.

Inspector notes: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS, THROUGHOUT FACILITY AT THE TIME OF THE INSPECTION. ON THE SELF SERVICE CONVEYER BELT (WHICH IS NOT A HOT OR COLDING UNIT) LOCATED IN THE DINING AREA FOUND: LOBSTER BALLS, FRIED SCALLOPS, FISH TOFU, QUAIL EGGS, RAW EGGS, VARIETY OF TOFU FOOD ITEMS, IMITATION CRAB, FRIED FISH BALL WITH CHEESE, CUT SWEET POTATOES, ROLLED FISH BALLS, SPAM, TOMATO WEDGES, CORN, BABY CORN, SHRIMP BAGS, DRIED BEAN CURDS TEMPERATURES RANGED 49.6F-66.7F. FOUND THE FOLLOWING ON SHELVES AT ROOM TEMPERATURE NEAR THE REAR CONVEYER BELT: SHRIMP BAGS, QUAIL EGGS, BABY CORN, DRIED BEAN CURDS, DUMPLINGS, AND FRIED TOFU RANGING TEMPERATURES OF 50.9F-68.0F. IN THE TWO DOOR COOLER NEAR CONVEYER BELT: VARIOUS TYPES OF TOFU AND FISH BALLS, AND DRIED BEAN CURDS TEMPERATURES RANGING 48.0F-53.2F. IN THE WALK-IN COOLER: A CONTAINER OF EGGS AND KIMCHI RANGING TEMPERATURES OF 48.2F-52.0F. LASTLY, CUT CANTALOUPE AND HONEYDEW MELON (51.2F) FOUND ON THE SELF-SERVICE BUFFET. NONE OF THE MENTIONED FOOD ITEMS WERE TIME STAMPED AND NO ACCURATE TEMPERATURE LOGBOOK WAS PROVIDED. THE TEMPERATURE LOG PROVIDED HAD NO DATES AND THE SAME TEMPERATURES WERE DOCUMENTED FOR ALL LISTED FOOD ITEMS ON LOG. ALL FOOD ITEMS WERE DISCARDED AT THE TIME OF THE INSPECTION. INSTRUCTED NOT TO USE CONVEYER BELT AS A HOT OR COLD HOLDING UNIT. MUST KEEP ALL COLD HOLDING FOODS 41F OR BELOW AT ALL TIMES. APPROXIMATELY 185LBS AT $380 WORTH OF PRODUCT DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005, CITATION ISSUED

Inspector notes: OBSERVED LOW TEMPERATURE DISH MACHINE LOCATED AT NEAR ICE MACHINE (IN USE) AND DISHWASHING AREA INADEQUATELY SANITIZING DISHES AT 0 PPM. INSTRUCTED MANAGER TO PROVIDE A SANITIZING SOLUTION TO ADEQUATELY SANITIZE DISHES PER MANUFACTURER'S INSTRUCTIONS. LOW TEMPERATURE DISH MACHINE TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED MANAGER TO NO LONGER USE DISH MACHINE UNTIL IT IS RE-INSPECTED BY CDPH AND AT AN ADEQUATE SANITIZING SOLUTION. PRIORITY VIOLATION 7-38-025, CITATION ISSUED

Inspector notes: OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE REFRIGERATOR NEXT TO THE ICE MACHINE. INSTRUCTED TO PROVIDE.

Inspector notes: FOUND DRY INGREDIENT STORAGE CONTAINERS THROUGHOUT THE REAR FOOD PREP NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.

Inspector notes: OBSERVED ON ICE SCOOP IMPROPERLY STORED IN BETWEEN ICE MACHINE UNIT. INSTRUCTED TO PROPERLY STORE AND MAINTAIN.