BOMBAY WRAPS Fails Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 3 LBS OF COOKED POTATOES AND CAULIFLOWER UNDER PREP TABLE COVERED AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION. INSTRUCTED TO HOLD ALL HOT TCS FOODS @135F OR HIGHER AT ALL TIMES.PRIORITY VIOLATION. CITATION CONSILIDATED WITH VIOLATION #22.PIC VOLUNATRILY DISCARDED DURING TIME OF INSPECTION.

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 COLD TCS FOODS @IMPROPER TEMPERATURES DURING THE TIME OF INSPECTION. NOTED APPROX 2 LBS CUCUMBER AND TOMATO SALAD INSIDE COLD HOLD UNIT @49.8F, CHICKPEA AND CHOPPED TOMATO @52.0F AND 15 LBS WILDRICE LOCATED INSIDE WALK IN COOLER @ 106.1F. INSTRUCTED TO HOLD ALL COLD HELD ITEMS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.PIC VOLUNATRILY DISCARDED DURING TIME OF INSPECTION.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTY PREP TABLES LOCATED THROUGHOUT PREP AREAS. INSTRUCTED TO PROVIDE TABLES WITH SMOOTH AND EASILY CLEANABLE SURFACES. MUST REMOVE FOIL COVERINGS.

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: OBSERVED NO TEST STRIP KIT AVAILABLE ON SITE FOR TESTING THE SANITIZER STRENGTH AT 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CLOSET ATTACHED TO PREP AREA IN NEED OF ORGANIZING. INSTRUCTED TO ELEVATE ITEMS AT LEAST 6 INCHES OFF FLOOR AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED 1 OF 5 FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR REVIEW. INSTRUCTED TO PROVIDE.

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: OBSERVED 1 OF 5 FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR REVIEW. INSTRUCTED TO PROVIDE.

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.