FALAFEL DREAM, INC. Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE PREP COOLER,(TEMP OF COOLER IS 40.2F). SUCH AS HUMUS AT 66.9F, 1LB; BABAGANUSH AT 64.8F,2 LB. INSTRUCTED MANAGER THAT ALL COLD FOODS MUST MAINTAIN A TEMP OF 40.0F OR LESS DURING STORAGE. MANAGER DISCARDED THE SAID PRODUCT WORTH $40.00,TOTAL 3 LBS. CRITICAL VIOLATION 7-38-005A.

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED MALE COOK STARTED WEARING A GLOVE WITHOUT WASHING HIS HANDS WHILE PREPARING FOOD. INSTRUCTED MANAGER THAT ALL EMPLOYEES MUST WASH THEIR HANDS BEFORE AND AFTER WEARING THE GLOVES. EMPLOYEE WASHED HIS HANDS AFTER REMOVING THE GLOVES AND BEFORE WEARING THE GLOVE DURING INSPECTION. CRITICAL VIOLATION 7-38-010A.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST KIT FOR 3 COMPARTMENT SINK. MUST PROVIDE. SERIOUS VIOLATION 7-38-030.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE ALL POTENTIALLY HAZARDOUS FOODS INSIDE THE REACH IN COOLER AND MAINTAIN. ALSO LABEL ALL DRY BULK FOOD CONTAINERS AND MAINTAIN.

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: ALL CLEAN UTENSILS,POTS, PANS, FOOD CONTAINERS,MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST BUILD-UP.

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: CAULK ALONG THE SPLASH GUARD OF 3 COMPARTMENT SINK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE. MUST RE CAULK AND MAINTAIN. INSTALL A PHYSICAL BARRIER IN THE FRONT ENTRANCE TO THE PREP AREA.( TO PREVENT CUSTOMER ENTERING THE PREP AREA AND PREVENT POSSIBLE CONTAMINATION OF FOOD).

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: MUST CLEAN AND SANITIZE THE FOLLOWING: PREP TABLES, INSIDE THE 3 DOOR REACH IN COOLER, INTERIOR DOOR OF THE DEEP FRYER, WALLS INSIDE THE ONE DOOR REACH IN COOLER(WITH FOOD STAINED AND DEBRIS) AND MAINTAIN. FAN GUARD OF THE 2 DOOR REACH IN COOLER WITH DUST BUILD-UP. MUST CLEAN,REMOVE DUST AND 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOOR ALONG THE WALL BASE ALL CORNER UNDER AND BEHIND ALL COOKING EQUIPMENT,COOLERS AND PREP TABLES (WITH DEBRIS) AND MAINTAIN.

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: LIGHT SHIELD OF THE LIGHT BULB ON THE HOOD IN THE COOK LINE WITH GREASE ACCUMULATED. MUST CLEAN REMOVE GREASE AND MAINTAIN. CLEAN THE WALLS BY THE 3 COMPT SINK AND BEHIND THE COOKING EQUIPMENT AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: 3 DOOR REACH IN COOLER HAS NO LIGHT INSIDE. BURNED OUT LIGHT BULB,VERY DARK CAN NOT SEE THE FOOD INSIDE. MUST PROVIDE LIGHT, REPLACE BURNED OUT LIGHT BULB AND MAINTAIN.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED EMPLOYEES PREPARING FOOD NOT WEARING HAIR RESTRAINT. INSTRUCTED ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.

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: ALL WIPING CLOTH FOR WIPING THE PREP TABLES, DINING TABLES, COOLERS, CHOPPING BOARD, MUST BE STORED ON A BUCKET WITH 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: ALL WIPING CLOTH FOR WIPING THE PREP TABLES, DINING TABLES, COOLERS, CHOPPING BOARD, MUST BE STORED ON A BUCKET WITH 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.