GHAREEB NAWAZ RESTAURANT Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED INADEQUATE FOOD TEMPERATURES. APPROXIMATELY 5 LBS YOGURT STORED IN INDIVIDUAL PLASTIC 2 OZ. CUPS ON SHELVING IN THE PREP AREA AT 60.9F. ALSO OBSERVED A LARGE PAN, 20 LBS YOGURT IN SAME AREA AT 84.9F. INSTRUCTED YOGURT MUST BE HELD COLD AT 40F OR BELOW. ALL DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $40.00. CRITICAL VIOLATION 7-38-005(A).

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED INADEQUATE HAND WASHING FACILITIES. NO SOAP AT OVEN PREP AREA EXPOSED HAND SINK, NO PAPER TOWELS OR HAND DRYING DEVICES INSIDE BOTH MEN AND WOMANS WASHROOM. NO SOAP OR PAPER TOWELS IN THE OFFICE WASHROOM. MUST PROVIDE AT ALL WASHBOWLS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOODS NOT PROTECTED THROUGHOUT THE WALK-IN COOLER. RAW LAMB STORED OVER CASES OF FRESH TOMATOES. FRESH TOMATOES STORED DIRECTLY ON TOP OF RAW CHICKEN. RAW EGGS STORED IN SEVERAL AREAS ON TOP AND MIDDLE STORAGE SHELVING ABOVE PREPARED FOODS. INSTRUCTED TO RE-ARRANGE ALL FOODS INSIDE THE WALK-IN COOLER TO PROTECT FOODS. 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 VIOLATIONS FROM #2129326 ON 12-15-17 NOT CORRECTED. #31- SINGLE SERVICE SPOONS IMPROPERLY STORED. MUST STORE TO BE DISPENSED BY HANDLES.#34- 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. #35- ACCUMULATED DUST ON CEILING TILES AND VENTS IN FOOD PREP AND STORAGE AREAS. MUST CLEAN. 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 PREPARED FOODS INSIDE THE WALK-IN COOLER MUST BE LABELED AND DATED.--- ALL PRE-PACKAGED YOGURT FOR SALE MUST BE PROPERLY LABELED WITH BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS.---ALL BULK FOOD AND SPICE CONTAINERS MUST BE LABELED.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SHELVING FOUND DIRTY WITH FOOD DEBRIS IN THE FOLLOWING AREAS: AT THE CLEAN POT/PAN STORAGE IN DISH WASH AREA, THROUGHOUT THE FRONT CASHIER STATION, ALL METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER AND AT THE OVEN PREP AREA, THROUGHOUT THE GRILL AREA, THROUGHOUT THE DOUGH PREP AREA, ALL REAR STORAGE SHELVING LEADING TO WALK-IN COOLER. MUST CLEAN AND MAINTAIN ALL.---MUST NOT USE MILK CRATES AS SHELVING OR A MEANS OF ELEVATION THROUGHOUT FACILITY. ALL SHELVING MUST PROVIDE FLOORS ACCESSIBLE FOR CLEANING/MONITORING. MUST REMOVE ALL 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: THE FOLLOWING WITH DIRT AND ENCRUSTED FOOD DEBRIS: HANDLES AND NOZZLES AT THE THREE COMPARTMENT SINK, EXTERIOR OF THREE COMPARTMENT SINK, ALL COOKS LINE EQUIPMENT EXTERIOR AND INTERIOR, ALL OVENS, ALL COOLERS INTERIOR AND EXTERIOR, REAR REACH-IN FREEZER, INTERIOR AND EXTERIOR OF REAR UNUSED ICE MACHINE. MUST CLEAN AND MAINTAIN ALL.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MISSING CEILING TILES AT THE DISH WASHING AREA. TIN FOIL USED AS CEILING TILE AT THE OVEN PREP. MUST REPLACE.---ALL WALLS IN ALL FOOD PREP AREAS, REAR STORAGE AND COOLER AREA, INSIDE THE WALK-IN COOLER, AT DISH WASHING AREA FOUND DIRTY WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.---MUST NOT USE TAPE ON WALLS AS A MEANS TO SECURING ELECTRICAL WIRING. MUST BE CLEANABLE MATERIAL, PLASTIC OR METAL ELECTRICAL CONDUITS.---PEELING PAINT ON THE WALLS AND CEILING IN THE MENS WASHROOM. MUST REMOVE.

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: CRACKED LIGHT SHIELD AS THE COOKS LINE GAS STOVE. MUST REPLACE.

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: ALL FOOD HANDLERS MUST WEAR HAT/HAIR RESTRAINTS.---MUST PROVIDE PROPER FOOD SCOOPS WITH HANDLES ALL FOR FOODS.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS MUST WEAR HAT/HAIR RESTRAINTS.---MUST PROVIDE PROPER FOOD SCOOPS WITH HANDLES ALL FOR FOODS.

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.