Shabuplus Rotary Hot Pot

Surfaces that touch food weren’t cleaned and sanitized.

Inspector’s note: 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

Cold food was held above a safe temperature.

Inspector’s note: 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…