Report by
Regulatory Report
Food Safety Report: Toro Asian Buffet, 4616-4618 W Diversey Ave, Chicago, Il, USA.
6 months ago •source chicago.gov • business
Chicago, 60639 Illinois, United States
Report date: Jul 31, 202515. Food separated and protected
- comments: observed cooked shrimp and raw shrimp stored together in prep cooler at cooksline. Priority violation 7-38-005. Citation issued.
16. Food-contact surfaces: cleaned & sanitized
- comments: observed no chemical sanitizing solution for warewashing machine on site. Noted chemical sanitizer concentration at 0 ppm. Instructed management to provide and maintain chemical sanitizer on site at all times. Priority violation #7-38-025. Citation issued.
22. Proper cold holding temperatures
- comments: observed improper internal temperatures of the following time/temperature control for safety foods at sushi area cooler (rice 70. 7 f, egg 45. 6 f, crab sticks 45. 0 f, and cooked shrimp in cooksline prep cooler at 50. 5 f. Manager discarded and denatured approximately 15 valued at 200 priority violation #7-38-005. Citation issued.
23. Proper date marking and disposition
- comments: observed ready-to-eat, time/temperature control for safety (tcs) foods (cooked squid, ribs, potatoes, egg rolls, shrimp balls, salmon, mussels, fried chicken, hong kong chicken, pizza, orange chicken,sushi) in kitchen 2 sliding door refrigerator not labeled to indicate the product's name and date by which the food must be sold, discarded, or consumed within 7 days of preparation. Instructed to provide proper labels for date marking and discard date for refrigerated, ready-to-eat, tcs foods held over 24 hours placed in all cold-holding units. Person in charge discarded and denatured approx. 50 lbs valued at $ 570 priority foundation violation #7-38-005. Citation issued
41. Wiping cloths: properly used & stored
- comments: noted purple wiping cloth on cutting board attached to cooksline prep cooler. Also observed a pile of wiping cloths in left corner of same prep cooler. Instructed to hold in-use wiping cloths in proper sanitizing buckets with sanitizing solution in between use. All unused wiping cloths are to be stored in designated area away from food.
Source: chicago.gov
39
Comments
Comment