AJAWAAH SWEETS Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PERSON IN CHARGE ON SITE DURING TIME OF INSPECTION. PRIORITY FOUNDATION. NO CITATION ISSUED.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO PERSON IN CHARGE ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD MANAGER CERTIFICATE POSTED. INSTRUCTED PERSON IN CHARGE MUST BE ON SITE AT ALL TIMES WITH A VALID AND ORIGINAL CITY OF CHICAGO FOOD MANAGER CERTIFICATE POSTED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER HOT HOLDING TEMPERATURE. CHICKEN AND BEEF EGGROLLS FOUND AT 127.5F AND CHICKEN VEGTABLE EGGROLLS FOUND AT 126.7F INSIDE HOT HOLDING UNIT. INSTRUCTED HOT HOLDING FOOD ITEMS MUST BE STORED AT 135.0F OR HIGHER. PRIORITY VIOLATION. 7-38-005. SEE VIOLATION #22 FOR CITATION. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD IMMEDIATELY. ALL FOOD WEIGHING APPROXIMATELY 35 LBS AT A COST OF $75.00.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE IN PREP COOLER IN REAR. RAW CHICKEN FOUND AT 46.1F, COOKED BURGERS FOUND AT 46.4F, GYROS FOUND AT 47.8F, SHREDDED MOZZARELLA CHEESE FOUND AT 49.1F AND CHOPPED CHICKEN FOUND AT 44.1F. COLD HOLDING TCS FOOD ITEMS MUST BE AT 41.0F OR HIGHER. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD IMMEDIATELY. ALL FOOD WEIGHING 75 LBS AT A COST OF $160.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE PREP COOLER AT 45.9F. INSTRUCTED MANAGER AMBIENT TEMPERATURE MUST BE AT 41.0F OR LOWER TO PROPERLY STORE TCS FOOD ITEMS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE PREP COOLER AT 45.9F. INSTRUCTED MANAGER AMBIENT TEMPERATURE MUST BE AT 41.0F OR LOWER TO PROPERLY STORE TCS FOOD ITEMS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.