BOMBAY WRAPS Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found potentially hazardous foods at improper temperatures during storage in the front prep area. Found 3.75lbs of cooked chicken @ 122.2F - 130.8F, stored in pans on shelf above the oven. Advised must keep all hot potentially hazardous foods at 140F or above at all times. Must keep cold potentially hazardous foods at 40F or less at all times. Operator discarded denatured foods during inspection. Critical violation 7-38-005(a).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Found exposed hand sink near dishwasher area blocked and not accessible. Found exposed hand sink with cleaning products stored inside basin. Advised all hand sinks must be easily accessible at all times. Advised hand sinks may only be used for hand washing. Operator removed items during inspection. Critical violation 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found bulk food items (potatoes, rice, etc.) without labels. Found prepackaged items (yogurt smoothie, tea with milk, deserts, etc.) in display cooler not properly labeled. Must label all bulk food containers with name label. Must label all prepackaged potentially hazardous foods (available for customer self service) with business name, address, list of ingredients and date. Must maintain same.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR PANEL OF ICE MACHINE ON TOP OF POP MACHINE AND INTERIOR OF ICE DISPENSER OF POP MACHINE HAS SLIGHT BUILD UP.MUST CLEAN/MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR PANEL OF ICE MACHINE ON TOP OF POP MACHINE AND INTERIOR OF ICE DISPENSER OF POP MACHINE HAS SLIGHT BUILD UP.MUST CLEAN/MAINTAIN.

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.