GHAREEB NAWAZ RESTAURANT Fails Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: NOTED FOOD NOT FROM APPROVED SOURCE. NOTED 50 GALLONS OF YOGURT INSIDE WALK IN COOLER MADE ON SITE AND AT IMPROPER TEMPERATURE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 100 LBS OF PRODUCTS WORTH $200 THROUGH DENATURING PROCESS INSTRUCTED TO ALWAYS HAVE YOGURT FROM AN APPROVED FOOD SOURCE (GRADE A MANUFACTURER). CRITICAL VIOLATION #7-38-005(B).

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.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED THE FOLLOWING REFRIGERATION UNITS AT IMPROPER TEMPERATURES:- SERVICE COOLER AT THE FRONT PREP AREA 55.1F, 3 DOOR REFRIGERATION UNIT AT THE REAR 66.9F AND REFRIGERATION UNIT AT SAME 45.6F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE REFRIGERATION EQUIPMENT TO BE IMPROPER:-CHICKEN 122.0F, CHICKEN PEA SOUP, 105.8F, CHICKEN SOUP 98.6F, POTATOES 86.0F, CONTAINER OF HOME MADE YOGURT 77.1F, CONTAINERS OF DANNON YOGURT 77.0F, INDIVIDUALLY PACKAGED SOUP CONTAINERS 76.3F,50 GALLONS OF HOME MADE YOGURT 91.6F, BEEF 62.1F/60.8F/51.6F, BEEF PATTIES 60.8F, EGGS 52.5F, CHEESE 53.6F. SINGLE SERVICE CUPS OF YOGURT ON SHELF AT IMPROPER TEMPERATURE OF 84.2F. VEGETABLE SAMOSAS IN FRONT HOT HOLDING UNIT IMPROPER TEMPERATURES OF 121.8F TO 128.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 75 LBS OF PRODUCTS WORTH $300 THROUGH DENATURING PROCESS. CRITICAL VIOLATION 7-38-005(A). MUST MAINTAIN COLDS FOODS 40F OR LESS, HOT FOODS 140F OR ABOVE.

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NOTED NO SOAP AND PAPER TOWELS AT THE REAR HAND WASH SINK BY THE COOKING STOVE. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT THE ALL HAND WASH SINKS. MANAGER IMMEDIATELY HAD EMPLOYEES PUT SOAP AND PAPER TOWELS. CRITICAL VIOLATION #7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: NOTED A BUCKET OF STANDING WATER WITH FROZEN INDIVIDUALLY PACKAGED FISH BEING THAWED. INSTRUCTED TO THAW FOOD ITEMS UNDER COLD RUNNING WATER OR INSIDE THE REFRIGERATION UNIT. SERIOUS VIOLATION #7-38-005(A).

Improper thawing allows surface bacteria to multiply while interior remains frozen.

Time/temperature control foods must be thawed safely.

Approved thawing methods: Under refrigeration; Under cold running water; In microwave if immediately cooked; As part of cooking. Never at room temperature.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT MAINTAINED. LIDS OPEN ON 2 DUMPSTERS. LARGE AMOUNT OF LITTER AND DEBRIS, ALONG WITH BUCKETS AND CONSTRUCTION MATERIALS, ON GROUND AROUND CONTAINERS. EXTERIOR OF DUMPSTERS STAINED WITH FOOD DEBRIS AND LARGE AMOUNT OF LIVE FLY ACTIVITY. SERIOUS VIOLATION 7-38-020. MUST CLEAN AND MAINTAIN AREA AND DUMPSTERS.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #2049819 DATED 5/04/17 NOT CORRECTED:-32) NOTED RUSTY SHELVES THROUGH OUT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC PAINT AND/OR REPLACE.....NOTED SOME SHELVES LINED WITH FOIL PAPER AT THE REAR PREP AREA. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST, #33) NOTED ALL COOKING EQUIPMENT,SHELVES, REFRIGERATION UNITS, COUNTER TOPS AND DOUGH MIXERS ENCRUSTED WITH FOOD PARTICLES,DIRT, SPILLS AND FLOUR THROUGH OUT KITCHEN PREP AND REAR DRY STORAGE LEADING TO THE WALK IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST UPGRADE HOUSEKEEPING.#38) NOTED LEAKING FAUCET AT 3 COMPARTMENT SINK OF THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN, #43) NOTED DIRTY WASH CLOTHS SCATTERED ALL OVER THE PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE. 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: NOTED ASSORTED FOOD ITEMS INSIDE ALL COOLING EQUIPMENT NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND PREPARED BY DATE. ALL PREPACKAGED FOODS ON DISPLAY MUST BE LABELED WITH FOOD NAME, INGREDIENTS AND SOURCE.

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: SINGLE SERVICE SPOONS IMPROPERLY STORED. MUST STORE TO BE DISPENSED BY HANDLES.

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: FOOD ITEMS AND CONTAINERS STORED ON FLOOR. MUST PROVIDE PROPER, RAISED SHELVING FOR STORAGE. REMOVE MILK CRATES.

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: INTERIOR AND EXTERIOR SURFACES OF MICROWAVES AND REAR ICE MACHINE ARE STAINED WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN EQUIPMENT. ACCUMULATED FOOD DEBRIS ON UNDERSIDES OF TABLES. MUST CLEAN.

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: INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT THE PREP AREAS, AND REAR STORAGE AREA LEADING TO THE WALK IN COOLER, INCLUDING FLOOR DRAINS/GRATES WITH HEAVY FOOD DEBRIS AND DIRT . MUST CLEAN AND UPGRADE HOUSE KEEPING. UNFINISHED FLOOR ALONG EAST WALL OF DINING ROOM (BEHIND COOLERS/FREEZER). MUST FINISH FLOOR.

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: DRIED FOOD DEBRIS ON WALLS IN FOOD PREP AREAS AND IN WALK-IN COOLER. MUST CLEAN AND MAINTAIN WALLS THROUGH-OUT. ACCUMULATED DUST ON CEILING TILES AND VENTS IN FOOD PREP AND STORAGE AREAS. MUST CLEAN.

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: SOME LIGHTS IN REAR FOOD STORAGE AREA ARE NOT SHIELDED. MUST INSTALL LIGHT-SHIELDS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: COOLERS AND HOT HOLDING UNIT MISSING CONSPICUOUSLY PLACED INTERNAL THERMOMETERS. MUST PROVIDE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: COOLERS AND HOT HOLDING UNIT MISSING CONSPICUOUSLY PLACED INTERNAL THERMOMETERS. MUST PROVIDE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.