AL HALAL ZAIQA Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED ON SITE AT 12:42PM. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.

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.

This violation was corrected during the inspection.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED ON SITE AT 12:42PM. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. 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.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT HANDWASHING SINK IN WOMEN'S WASHROOM. INSTRUCTED HAND DRYING PROVISIONS SHALL BE AVAILABLE AT ALL HANDWASHING SINKS AT ALL TIMES. CORRECTED ON SITE PAPER TOWELS PROVIDED AT HANDWASHING SINK IN WOMEN'S WASHROOM. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CONSOLIDATED WITH BELOW VIOLATIONS.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HOT AND COLD WATER TURNED OFF AT HANDWASHING SINK IN KITCHEN. OBSERVED SAID HANDWASHING SINK LEAKING. INSTRUCTED ALL HANDWASHING SINKS SHALL BE MAINTAINED SO THAT THEY ARE ACCESSIBLE AT ALL TIMES.INSTRUCTED TO REPAIR LEAKING HANDWASHING SINK IN KITCHEN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CONSOLIDATED WITH BELOW VIOLATIONS

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED COLD WATER NOT WORKING, HOT WATER AT 161.6F AT HANDWASHING SINK IN MEN'S WASHROOM. INSTRUCTED A HANDWASHING SINK SHALL HAVE MAXIMUM HOT WATER TEMPERATURE OF 120F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CONSOLIDATED WITH VIOLATIONS ABOVE CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED UNLABELED CUSTOMER SELF-SERVICE PREPACKAGED DESSERTS IN DISPLAY COOLER(MANGO LASSI, KHEER AND GULAB JAMUN). MUST LABEL ITEMS WITH FOOD NAME, INGREDIENTS AND SOURCE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FOOD FDEBRIS ON TIP OF CAN OPENER. INSTRUCTED TO CLEAN CAN OPENER AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: EQUIPMENT (LARGE POTS) USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING DRAIN PIPE OF THREE COMPARTMENT SINK, NORTHSIDE COMPARTMENT NEXT GREASE TRAP. INSTRUCTED TO REPAIR LEAKING DRAIN AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DUST ON VENT COVER IN FRONT OF THREE COMPARTMENT. INSTRUCTED TO CLEAN VENT COVER AND MAINTAIN. OBSERVED GREASE BUILDUP ON INTERIOR AND FILTERS OF HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING PROVIDED. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING PROVIDED. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.