AJAWAAH SWEETS Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 30 RAT DROPPINGS UNDER SHELVING IN THE REAR HALLWAY DRY FOOD STORAGE AREA. ALSO NOTED TORN/MISSING RODENT PROOF STRIP ON REAR EXIT DOOR TO THE ALLEY WITH AN OPEN 1/2 INCH GAP AT TORN STRIP. INSTRUCTED TO REPLACE RODENT PROOF STRIP AND PROVIDE A TIGHT FITTING SEAL ON THE REAR DOOR. REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND RECOMMEND HAVING THE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR RATS AND PROVIDE TRAPS. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: NO PAPER TOWELS IN THE CUSTOMER WASHROOM. MUST PROVIDE PAPER TOWELS AT ALL TIMES IN ALL WASHROOMS. SERIOUS VIOLATION 7-38-030.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOODS MUST BE LABELED. ALL PREPARED FOODS IN COOLERS AND WALK-IN COOLER MUST BE LABELED AND DATED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE NEWS PAPER AS LINER FOR SHELVING AT THE HOT HOLDING SAMOSA UNIT. SURFACES MUST BE SMOOTH AND CLEANABLE.---ALL RAW WOOD USED FOR SHELVING ABOVE THE THREE COMPARTMENT SINK MUST BE PAINTED OR SEALED.---METAL SHELVING ON COOKS LINE FOUND DIRTY/DUSTY. MUST CLEAN AND MAINTAIN.--PLASTIC LID OF BULK SUGAR CONTAINER CRACKED AND REPAIRED WITH TAPE. MUST REPLACE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING EQUIPMENT FOUND DIRTY. FOOD BLENDERS STORED DIRTY ON SHELVING WITH ENCRUSTED FOOD SPLATTER. BULK FLOUR AND SUGAR CONTAINERS. MUST CLEAN AND MAINTAIN ALL.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST NOT USE RAW WOOD AS A LID FOR THE FLOOR GREASE TRAP. MUST BE NON-POROUS, METAL OR HARD PLASTIC.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK ON THE NOZZLE OF THE ONE COMPARTMENT PREP SINK AND REPAIRED WITH TAPE. MUST PROPERLY REPAIR NOT USE TAPE.---INOPERABLE VENTILATION IN THE CUSTOMER WASHROOMS. MUST REPAIR.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREPARATION AREAS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREPARATION AREAS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.