Rangoli

Proper cold holding temperatures

Observed improper cold holding temperatures of tcs foods inside of the walk-in cooler. Observed cooked chicken from previous night internal temperatures ranging from 44.6f-45.5f. Management voluntarily discarded approximately 15# of food worth $400.00. Instructed manager, tcs foods must maintain cold holding temperature of 41.0f or colder and hot holding temperature of above 135f at all times.priority violation 7-38-005, citation issued.

Compliance with variance/specialized process/HACCP

Observed facility making yogurt on site without cdph review and approved HACCP plan.instructed management to have an approved HACCP plan for special process.management voluntarily discarded approximately 15 gallons of yogurt worth $200.00.priority foundation violation 7-38-005, citation issued.

Variance obtained for specialized processing methods

Observed no cdph approved HACCP plan on the premises for special process yogurt making on site. Instructed management to provide an approved HACCP plan before making said special process.priority foundation violation 7-38-005.see violation #29 for citation.

Food properly labeled; original container

Observed bulk containers in the kitchen prep area without a label.instructed to provide the common name on all bulk containers to properly identify item. (salt, sugar, flour etc).

Utensils, equipment & linens: properly stored, dried, & handled

Instructed to properly store and invert multi-use kitchen metal containers to prevent contamination before use and maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed chipped paint and rust on the wire storage racks in the walk-in cooler. Instructed manager to remove chipped paint and rust and repaint or replace the shelves and maintain.

Non-food/food contact surfaces clean

Instructed manager to detail clean the interior of the microwaves and prep coolers and the grease buildup inside of the deep fryer and maintain.

Plumbing installed; proper backflow devices

Observed water leaks in the following areas:at far right drainpipe underneath the 3-compartment sink and drainpipe underneath the hand sink inside the mens washroom.instructed to repair plumbing leaks and maintain.

Physical facilities installed, maintained & clean

Instructed to replace waterstained ceiling tiles inside the mens washroom and maintain.

Procedures for responding to vomiting and diarrheal events

Found no vomit spill kit at premises.priority foundation.citation issued.7-38-005.must provide.

Adequate handwashing sinks properly supplied and accessible

Found unreadable handwashing sign at hand sink station .must replace.

Food properly labeled; original container

Found food containers with no labels.(flour,sugar,etc.)must label.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed plastic walk-in cooler curtains in poor repair, partially replaced with plastic 10-gallon garbage bags that are not easily-cleanable. Instructed to repair or replaced damanged walk-in cooler curtains and maintain all equipment in good repair, easily-cleanable, and in proper adjustment.

Proper cooling methods used; adequate equipment for temperature control

Observed tcs food items in the walk-in cooler stored covered with food-grade plastic wrap while cooling. Instructed to store tcs food items loosely-covered or uncovered (if protected from overhead contamination) while cooling and maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed plastic walk-in cooler curtains in poor repair, partially replaced with plastic 10-gallon garbage bags that are not easily-cleanable. Instructed to repair or replaced damanged walk-in cooler curtains and maintain all equipment in good repair, easily-cleanable, and in proper adjustment.

Adequate ventilation & lighting; designated areas used

Observed intensity of lighting in the walk-in cooler to be inadequate. Instructed to repair or replace lighting fixture in the walk-in cooler to provide lighting of adequate intensity for this area and maintain.

Food properly labeled; original container

Observed bulk food containers not labeled in kitchen. Must label with common name to properly identify.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed a heavily scored cutting board with stained surfaces on top of the prep table. Management instructed to resurface or replace the cutting board.

Physical facilities installed, maintained & clean

Replace the broken floor tiles in front of the 3 compartment sink.

Adequate ventilation & lighting; designated areas used

The ventilation fan in the men's washroom is not operational. Must repair or replace the fan.

All food employees have food handler training

Observed no valid food handler certificates on the premises. Management instructed to show proof of training for all food handling employees.

Allergen training as required

Observed no valid allergen training certificates on the premises. Management instructed that all certified food managers must show valid proof of training.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Violation codes: 2-102.14(n) inspector comments: observed no signed employees health policies.must provide and maintain.(priority foundation 7-38-010)

Procedures for responding to vomiting and diarrheal events

Violation codes: 2-501.11 inspector comments: observed no clean-up policy procedure and items for vomiting and diarrhea.must provide and maintain.(priority foundation 7-38-005

Insects, rodents, & animals not present

Still finding evidence of appx. 25 or more rodent droppings on floor inside of void in wall in furnance/hot water tank area.must remove droppings.clean and sanitize areas.must have a pest control operator to service premises on or after 5/10/19.

Non-food/food contact surfaces clean

Inspector comments: must clean debris build up from fryer cabinet,1-eye stove,wheel bases of cooking equipment,pipes of equipment.

Physical facilities installed, maintained & clean

Inspector comments: must repair or replace hole in wall at mop sink.

Adequate ventilation & lighting; designated areas used

Violation codes: 6-501.14 inspector comments: must clean debris build up from hood and filters at cooking equipment

All food employees have food handler training

Violation codes: 2-102.13 inspector comments: idph food handlers requirements are not met for employees.must enroll and maintain

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Observed no signed employees health policies.must provide and maintain.(priority foundation 7-38-010)

Procedures for responding to vomiting and diarrheal events

Observed no clean-up policy procedure and items for vomiting and diarrhea.must provide and maintain.(priority foundation 7-38-005)

Proper cold holding temperatures

Observed improper temperatures of tcs ready to eat foods inside of 2- door prep cooler such as 15lbs.cooked lamb 46.2f,30lbs. Cooked chicken 46.6f,25lbs. Cooked vegetable sauce 45.3f-46.3f,40lbs. Dal sauce 45.1f46.9f,25lbs. Vegetable curry sauce 45.3f-47.3f,3lbs. Chick peas 49.1f4lbs. Cooked egg plants 45.5f,10lbs. Cooked spinach 48.4f,cooked cauliflower 45.8f.product was discarded by manager. Must have cold holding foods at 41.0f or below.appx.147lbs.$820.(priority 7-38-005)

Proper date marking and disposition

Observed no date markings on tcs ready to eat foods being held for more than 24 hours inside of coolers such as multiple sauces,cooked egg plants,cooked okra,cooked vegetables,cooked cauliflower,cooked tofu,cooked potatoes,cooked onions and bell peppers,cooked lamb,cooked spinach,yogurt,cooked chicken,chilies,chick peas,diced tomatoes,rice.appx.1,000lbs.$15,000.cos(priority foundation 7-38-005)

Proper cooling methods used; adequate equipment for temperature control

Observed 2- door prep cooler at 50.3f with tcs foods held inside.a held for inspection tag placed on unit.once repaired fax letter to (312)746-4240 when ready.must have cold holding unit at 41.0f or below.cos(priority 7-38-005)

Food properly labeled; original container

Must label food storage containers when food is not in original package.

Insects, rodents, & animals not present

Observed evidence of a live rat on premises run from underneath tanduri (oven) and ran into a hole in wall under hand sink in front prep area where a piece of cardboard is half way covering opening in wall.also. Appx. 100 or more droppings scattered on floor inside of furnance/hot water tank area along ledges and openings and a strong smell of rodent urine .must remove droppings.clean and sanitize areas.must have a pest control operator to service premises on or after 5/9/19.(priority 7-38-020(a)

Contamination prevented during food preparation, storage & display

Observed enclosed boxes of plastic food containers stored outside in rear area. Must bring inside and store properly.

Utensils, equipment & linens: properly stored, dried, & handled

Must invert mulituse utensils that are stacked up on dish liquid bucket in front of 3- compartment sink.

Warewashing facilities: installed, maintained & used; test strips

Observed 3- compartment sink not large enough to submerge over sized pots being used for cooking and stored inside of furnance/hot water area to wash,rinse and sanitize properly.must install a larger sink or remove pots from premises.(priority foundation 7-38-025)

Non-food/food contact surfaces clean

Must clean debris build up from fryer cabinet,1-eye stove,wheel bases of cooking equipment.

Plumbing installed; proper backflow devices

Must repair or replace leaky faucet at far left faucets at 3- compartment sink.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

2-102.14(n) observed no written employee health policy on the premises. Management instructed to have a signed employee health policy for each employee. Priority foundation 7-38-010. No citation issued.

Procedures for responding to vomiting and diarrheal events

2-501.11 observed no clean up procedure on the premises for vomit and diarrheal events. Management instructed to provide a clean up procedure. Priority foundation 7-38-005. No citation issued.

Compliance with variance/specialized process/HACCP

8-201.13 observed yogurt being made on the premises without a HACCP plan on site. Management instructed to have an approved HACCP plan to make yogurt onsite.

Variance obtained for specialized processing methods

8-103.11 observed yogurt being made on the premises without a HACCP plan and a variance from cdph. Management instructed to cease making yogurt onsite and discard the yogurt at this time until your HACCP plan and variance has been approved by cdph. Priority foundation 7-38-005. No citation issued.

Personal cleanliness

2-402.11 observed food handling employees preparing food in the prep area without hair restraints. Management instructed that all food handling employees must wear hair restraints while preparing food.

Wiping cloths: properly used & stored

3-304.14 observed wet wiping cloths stored on top of the prep tables, and cutting boards. Management instructed to store wet wiping cloth in a bucket of sanitizer when not in use.

In-use utensils: properly stored

3-304.12 observed containers without a handle being used as a scoop for sauces. Management instructed to use a utensil with a handle and store it with the handle above the top of the food and container.

Non-food/food contact surfaces clean

4-602.13 clean the soot and debris on the gas lines behind the cooking equipment.

Allergen training as required

Pa 100-0367 observed no allergen training certificate on the premises. Management instructed to provide allergen training certificates for every certified food manager.

City of Chicago food service sanitation certificate

2-102.12 observed no certified food manager present while tcs foods (samosas) were being prepared. Management instructed that a certified food manager must be present at all times while tcs foods are being prepared and served. Priority foundation 7-38-012. Citation issued.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

2-102.14(n) observed no written employee health policy on the premises. Management instructed to have a signed employee health policy for each employee. Priority foundation 7-38-010. No citation issued.

Procedures for responding to vomiting and diarrheal events

2-501.11 observed no clean up procedure on the premises for vomit and diarrheal events. Management instructed to provide a clean up procedure. Priority foundation 7-38-005. No citation issued.

Adequate handwashing sinks properly supplied and accessible

5-205.11 observed the exposed handwashing sink in the prep area not accessible for use. There was a prep table with an attached shelf located in front of the exposed handwashing sink. Management instructed to maintain the handwashing sink accessible for use at all times. Priority foundation 7-38-030(c). Citation issued.

Food separated and protected

3-302.11 observed cooked samosas stored in a cardboard box in the walk-in cooler that was previously used to store raw chicken. Management instructed to store cooked foods so as not to cross contaminate it. Priority 7-38-005. Citation issued.

Proper cold holding temperatures

3-501.16(a)(2) observed improper cold holding temperatures of tcs foods inside of the walk-in cooler and prep cooler. Observed cooked rice at 57f, chicken at 44.6, lamb in sauce at 44.8f. Management voluntarily discarded approximately 75# of food worth $150. Priority 7-38-005. Citation issued.

Toxic substances properly identified, stored, & used

7-203.11 observed food (sugar, rice, chicken, sauces, etc.) stored in plastic buckets marked as "dish detergent" inside of the walk-in cooler and in the food prep area. Management instructed to use proper food grade storage containers for all foods. Management discarded approximately 600# of food worth $1000. Priority 7-38-005. Citation issued.

Compliance with variance/specialized process/HACCP

8-201.13 observed yogurt being made on the premises without a HACCP plan on site. Management instructed to have an approved HACCP plan to make yogurt onsite.

Variance obtained for specialized processing methods

8-103.11 observed yogurt being made on the premises without a HACCP plan and a variance from cdph. Management instructed to cease making yogurt onsite and discard the yogurt at this time until your HACCP plan and variance has been approved by cdph. Priority foundation 7-38-005. No citation issued.

Thermometers provided & accurate

4-302.12 no metal stem probe thermometer on the premises for taking food temperatures. Management instructed to provide a metal stem thermometer. Priority foundation 7-38-005. Citation issued. A food temperature violation was documented under violation #22 during this inspection.

Insects, rodents, & animals not present

6-501.111 observed no pest control log book available during the inspection. Management instructed that a pest control log book must be made available during the inspection. Priority foundation 7-38-020(c). Citation issued.

Personal cleanliness

2-402.11 observed food handling employees preparing food in the prep area without hair restraints. Management instructed that all food handling employees must wear hair restraints while preparing food.

Food and non-food contact surfaces properly designed, constructed and maintained

Instructed to remove aluminum foil liners at shelvings in kitchen,maintain surfaces to smooth,easily cleanable.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Detail clean shelvings above the dishwashing 3 compartment sink,gaskets around the walk-in-cooler door,sides of hot cooking equipments,top/exterior surfaces of 3-compartment grease trap and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Floors behind-under-around kitchen cooking equipments need a detail cleaning to remove grease build-up and floors in furnace room need a detail cleaning and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Instructed to provide a metal stem thermometer for monitoring food temperatures and maintain.

Food handler requirements met

Not all food handlers have food handler certificates.instructed management to provide food handler certificates for employees and maintain as required.

Food in original container, properly labeled: customer advisory posted as needed

Found all potentially hazardous, prepped foods (bean, chicken, etc.) without proper label. Must label all potentially hazardous prepped foods with name and date prepped. Must maintain same.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Found pots and pans stored on the floor under 3 compartment sink. Must relocate these items to a clean area. Must not store any utensils or cooking equipment on floor. Must store all utensils on shelves, inverted, to prevent contamination. Found utensils and/or dry storage items on shelves in the rear of the building, outside. Must bring all dry storage and utensils inside and store properly (on shelves, at least 6 inches above the floor). Must maintain all.

Food and non-food contact surfaces properly designed, constructed and maintained

Found aluminum foil used as a liner on cast iron serving plates, under burners in kitchen and inside oven. Must remove aluminum foil from all areas. All surfaces must be smooth and easily cleanable. Must maintain same.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Found hood over cooking line with excessive dust and grease build up. Must remove, clean and sanitize hood. Must maintain same. Found stained/soiled ceiling tiles in rear hallway. Must replace and maintain same.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Found light not functioning in glass door cooler in rear hallway. Must repair/replace. Must provide adequate lighting. Must maintain same.

Food handler requirements met

Operator does not have any proof of food handler certification for any employees. Must provide proof of food handler certification for all food handlers. Must maintain same.