GHAREEB NAWAZ Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

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 CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE TCS FOODS WERE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR EMPLOYEES ON SITE WORKING DURING THE INSPECTION. MUST PROVIDE VERIFIED WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. 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 EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: NOTED AN EMPLOYEES OPEN BEVERAGE ON THE COOKS LINE CUTTING BOARD. REVIEWED PROPER EATING AND DRINKING LOCATIONS FOR EMPLOYEES.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED THE REAR DISH AREA HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK BLOCKED BY A LARGE GARBAGE CAN, SOILED WIPING CLOTHS BEING STORED INSIDE THE SINK. INSTRUCTED THE HAND WASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES AND ARE FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS LOCATED AT THE DISH AREA HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE VIOLATION #10 FOR CITATION.

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.

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: OBSERVED APPROXIMATELY 20 LBS PREPARED/SEASONED YOGURT BEING STORED INSIDE A USED PLASTIC BUCKET THAT ORIGINALLY CONTAINED DISH SOAP, WITH THE CHEMICAL DISH SOAP LABELING ON THE CONTAINER INSIDE THE WALK-IN COOLER. YOGURT DISCARDED. REVIEWED PROPER FOOD PROTECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED A CARDBOARD FLAT OF RAW EGGS, SOME CRACKED AND DRIPPING OFF THE CARDBOARD FLAT STORED DIRECTLY ON TOP OF A CONTAINER INSIDE THE WALK-IN COOLER FILLED WITH COOKED CHICKEN. ALSO NOTED OPEN CARDBOARD FLATS OF CRACKED RAW EGGS BEING STORED OVER AN OPEN CONTAINER OF FRESH JALAPE�O PEPPERS INSIDE THE COOKS LINE COOLER. REMOVED ALL AND REVIEWED PROPER FOOD PROTECTION FROM CONTAMINATION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 20 LBS COOKED CHICKEN INSIDE THE COOKS LINE COOLER AT AN IMPROPER TEMPERATURE OF 52.7F. ALL DISCARDED. 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 THE ABOVE MENTIONED COOKS LINE COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER NOTED AT 60.8F WITH COOKED CHICKEN AT 52.7F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW. 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CARDBOARD AS LEGS UNDER THE MICROWAVE OVEN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED THE OUTSIDE WASTE RECEPTACLE IN THE ALLEY OVERFLOWING WITH GARBAGE BAGS OF FOOD WASTE. UNABLE TO CLOSE THE LIDS OF THE CONTAINER. BAGS OF FOOD GARBAGE OVERFLOWING ONTO THE SURROUNDING GROUNDS. INSTRUCTED TO REMOVE ALL OVERFLOWING GARBAGE AND PROVIDE TIGHT FITTING LIDS ON THE CONTAINER. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WATER DAMAGED CEILING TILE ABOVE THE THREE COMPARTMENT SINK. MUST REPLACE.---WALL ABOVE THE AIR CONDITIONER AND REAR EXIT DOOR REPAIRED WITH CARDBOARD AND RAW WOOD. MUST PROPERLY SEAL TO BE SMOOTH AND CLEANABLE.----MUST NOT USE TIN FOIL AS LINER FOR WALLS THROUGHOUT THE WALK-IN COOLER AND AT THE COOKS LINE COOLER.

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.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM 2-2-23 REPORT #2570624 NOT CORRECTED. #37- ALL BULK FOODS INCLUDING SPICES, NOT HELD IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.#40- ALL FOOD HANDLERS NOTED WITHOUT HATS/HAIR/BEARD RESTRAINTS. MUST HAVE EFFECTIVE HAIR/BEARD RESTRAINTS AT ALL TIMES WHEN PREPARING FOODS.#47- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR FOODS AND SHELVING.#47--MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE FREEZER. MUST BE WASHABLE CONTAINER OR FOOD GRADE DISPOSABLE BAGS.#49-: INTERIOR OF THE UTILITY SERVICE SINK EXTREMELY DIRTY. MUST CLEAN AND MAINTAIN.#55- MISSING AND DAMAGED/PEELING BASEBOARD COVING THROUGHOUT THE PREP AND DISH AREA. MUST REPLACE.#55-MISSING FLOOR TILES IN SOME AREAS OF THE PREP AND DISH. MUST REPLACE.#57- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM 2-2-23 REPORT #2570624 NOT CORRECTED. #37- ALL BULK FOODS INCLUDING SPICES, NOT HELD IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.#40- ALL FOOD HANDLERS NOTED WITHOUT HATS/HAIR/BEARD RESTRAINTS. MUST HAVE EFFECTIVE HAIR/BEARD RESTRAINTS AT ALL TIMES WHEN PREPARING FOODS.#47- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR FOODS AND SHELVING.#47--MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE FREEZER. MUST BE WASHABLE CONTAINER OR FOOD GRADE DISPOSABLE BAGS.#49-: INTERIOR OF THE UTILITY SERVICE SINK EXTREMELY DIRTY. MUST CLEAN AND MAINTAIN.#55- MISSING AND DAMAGED/PEELING BASEBOARD COVING THROUGHOUT THE PREP AND DISH AREA. MUST REPLACE.#55-MISSING FLOOR TILES IN SOME AREAS OF THE PREP AND DISH. MUST REPLACE.#57- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.