CURRY THEORY,JALEBI BABU,CHOWRASTA CAFE Fails Health Inspection - Chicago Shared kitchen user (long term)

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PIC/CERTIFIED FOOD MANAGER ON SITE DURING INSPECTION. PRIORITY FOUNDATION.

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.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO PIC/CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (CHICKEN, GOAT, EGGS) ARE PREPARED AND SERVED. PRIORITY FOUNDATION. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND DRYING PROVISION AT HANDWASHING SINK NEAR 3 COMPARTMENT SINK. ALL HANDWASHING SINKS MUST BE STOCKED WITH SOAP, PAPERTOWEL/HAND DRYING PROVISION, AND HOT WATER AT ALL TIMES. PRIORITY FOUNDATION. 7-38-030(C). 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.

PROPER COOLING TIME AND TEMPERATURE - Comments: OBSERVED COOKDE CHICKEN IN COOLER AT TEMPERATURE OF 87F. FOOD HANDLER STATED CHICKEN WAS COOKED AT 9AM. IMPROPER COOLING TIME AND TEMPERATURE. FOODS SHOULD BE COOLED TO 70F WITHIN FIRST 2 HOURS OF COOLING PROCESS. INSTRUCTED TO DISCARD.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS AT IMPROPER TEMPERATURES: CHICKEN INSIDE REACH IN COOLER (49.4F) AND YOGURT INSIDE WALK IN COOLER (50.1F). INSTRUCTED TO DISCARD APPROXIMATELY 4 POUNDS OF FOOD PRODUCT AT A COST OF $30. PRIORITY. 7-38-005. CITATION COMBINED WITH ABOVE.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM THERMOMETER ON SITE TO MEASURE HOT AND COLD FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION. 7-38-005. CITATION ISSUED.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARD AT PREP AREA NEAR DOOR 10 EXTREMELY DARK AND WORN WITH DEEP

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: NO CHEMICAL TEST STRIPS ON SITE. INSTRUCTED TO PROVIDE QUATERNARY AMMONIUM TEST STRIPS FOR SANITIZER. PRIORITY FOUNDATION. 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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO CHEMICAL TEST STRIPS ON SITE. INSTRUCTED TO PROVIDE QUATERNARY AMMONIUM TEST STRIPS FOR SANITIZER. PRIORITY FOUNDATION. 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.