CUMIN RESTAURANT Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOODS NOT PROTECTED DURING STORAGE. TWO LARGE BOX FREEZERS IN THE BASEMENT STORED DIRECTLY UNDER WASTE WATER SEWAGE PIPING. INSTRUCTED TO REMOVE. NO FOODS OR FOOD CONTACT ITEMS SHALL BE STORED UNDER WASTE WATER LINES THROUGHOUT THE BASEMENT. SERIOUS VIOLATION 7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM 4-7-14 NOT CORRECTED #35- FOUND DUST BUILDUP ON ALL THE BATHROOM VENTS. INSTRUCTED TO CLEAN AND MAINTAIN. FOUND THE WALLS IN THE BASEMENT WITH EXPOSED CONCRETE. INSTRUCTED TO SEAL SO AS ALL WALLS ARE SMOOTH AND EASILY CLEANABLE. FOUND CEILING VENTS IN KITCHEN WITH DIRT BUILDUP AROUND THEM. INSTRUCTED TO CLEAN AND MAINTAIN.SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED INCLUDING BULK SPICE. ALL PREPARED, READY TO EAT FOODS IN THE WALK-IN COOLER MUST BE LABELED AND DATED.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: EXPOSED TABLEWARES MUST BE PROTECTED FROM THE PUBLIC, IE:COVERED, WRAPPED.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE LIDS FOR ALL BULK SPICE CONTAINERS. MUST NOT USE TIN FOIL, PAPER, PLASTIC WRAP OR CLOTH TOWELS FOR LINER FOR SHELVING OR EQUIPMENT THROUGHOUT ESTABLISHMENT. MUST NOT USE PLASTIC WRAP AS A SPLASH GUARD BETWEEN ONE COMPARTMENT PREP SINK AND STORED CLEAN DISHES. MUST PROVIDE A SMOOTH EASILY CLEANABLE SPLASH GUARD. MISSING/BROKEN DOOR HANDLE ON THE LEFT TALL REACH-IN COOLER. MUST REPLACE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NEEDS CLEANING: INTERIOR ALL COOLERS AND FREEZERS, EXTERIOR DISH MACHINE, EXTERIOR WALK-IN COOLER DOOR, INTERIOR BOTH OVENS, EXTERIOR GAS STOVES,

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DIRTY FLOOR WITH EXCESSIVE FOOD DEBRIS UNDER THE STORED BULK ONIONS. MUST CLEAN AND MAINTAIN. ALL STORED ITEMS UNDER THE BAR THREE COMPARTMENT SINK MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MISSING WALL TILE COVING UNDER THE COOKS LINE EXPOSED HAND SINK. MUST REPLACE. WALLS SURROUNDING THE COOKS LINE EXPOSED HAND SINK BLACKENED AND DIRTY WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN. MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK AND DISH MACHINE. MUST REPLACE. WATER DAMAGED CEILING TILES THROUGHOUT THE KITCHEN. MUST REPLACE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: BASEMENT ICE MACHINE SCOOP MUST BE STORED PROTECTED IN A CLEAN CONTAINER.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.