CHAI ASIAN BISTRO Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF EMPLOYEE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMPROPER TEMPERATURES INSIDE PREP COOLER: CHICKEN AT IMPROPER TEMPERATURE OF 55.6F AND SHRIMP AT IMPROPER TEMPERATURE OF TEMPERATURE OF 57.1F. MANAGEMENT DISCARDED APPROXIMATELY 10LBS OF PRODUCT VALUED AT APPROXIMATELY $65. INSTRUCTED TO MAINTAIN ALL COLD TCS ITEMS AT OR BELOW 41F AT ALL TIMES. 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 3 DOOR PREP COOLER CONTAINING TCS ITEMS, SUCH AS CHICKEN AND SHRIMP, MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 64.4F. COOLER TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN COOLER SO THAT IT IS CAPABLE OF MAINTAINING AN AMBIENT TEMPERATURE AT OR BELOW 41F. 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 20 DEAD ROACHES UNDERNEATH 3 COMPARTMENT SINK AND INSIDE OVEN. INSTRUCTED TO REMOVE DEAD ROACHES AND MAINTAIN FACILITY FREE OF DEAD PESTS.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED OLD SINGLE USE PLASTIC SAUCE CONTAINERS RE-USED FOR FOOD STORAGE. INSTRUCTED TO USE ONLY RE-USABLE FOOD GRADE CONTAINERS FOR FOOD STORAGE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED INTERIOR OF BOX FREEERS AT FRONT COFFEE PREP AREA AND REAR FOOD PREP AREA COVERED IN HEAVY BUILD UP OF ICE. INSTRUCTED TO DEFROST AND MAINTAIN IN GOOD CONDITION.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED STEADY LEAK COMING FROM FAUCET OF 3 COMPARTMENT SINK LOCATED IN REAR PREP AND DISH AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN FAUCET IN GOOD CONDITION.

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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED 3-COMPARTMENT SINK DRAINING SLOWLY WHEN FILLING UP ONE OF THE COMPARTMENTS AND THEN DRAINING IT CAUSES SOME OF THE WATER TO BACK UP INTO CONTIGUOUS COMPARTMENTS BEFORE IT DRAINS COMPLETELY. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD REPAIR. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED 2 DOOR COOLER AND ICE MACHINE LOCATED FRON COFFEE PREP AREA NOT WORKING. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION OR REMOVE FROM PREMISES.

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 NO FOOD HANDLER TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

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 NO FOOD HANDLER TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

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.