GHAREEB NAWAZ RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE CLEAN UP PROCEDURE AND CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED TWO EMPLOYEES PREPARING HOT PLATE FOR CUSTOMER TOUCHING THE BREAD AND COOKED BIRYANI RICE WITH BARE HAND, WITHOUT WEARING GLOVES. INSTRUCTED TO WEAR GLOVES, OR USE TONG TO GET THE BREAD. MANAGER PROVIDED TONG TO THE EMPLOYEES TO USE FOR GETTING THE BREAD DURING INSPECTION. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PROPER HOT HOLDING TEMPERATURES - Comments: IMPROPER TEMPERATURE OF HOT FOOD IN HOT HOLDING UNIT AND PREP TABLE. LAMB CURRY AT 112 DEGREE F, 3 LBS; LENTIL SOUP AT 131 DEGREE F, 5 LBS. INSTRUCTED MANAGER THAT ALL HOT FOODS MUST MAINTAIN A TEMPERATURE OF 135 DEGREE F OR ABOVE. MANAGER DISCARDED THE SAID PRODUCT WORTH $35.00,TOTAL 8 LBS DURING INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND ONE BOX OF RAW CHICKEN STORED IN ROOM TEMPERATURE IN COOK LINE TEMPERATURE BETWEEN 57-58 DEGREE F, 40 LBS. ALSO RAW CHICKEN INSIDE THE WALK IN COOLER AT 48 DEGREE F, 12 LBS; COOKED CHICKEN INSIDE THE WALK IN COOLER AT 55 DEGREE F ,5 LBS. INSTRUCTED MANAGER THAT ALL COLD FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREE F OR LOWER DURING STORAGE AND MUST BE STORE INSIDE THE COOLER. MANAGER DISCARDED THE SAID PRODUCT WORTH $78.00, 57 LBS TOTAL DURING INSPECTION. PRIORITY VIOLATION 7-38-005 REFER TO VIOLATION #21 FOR CITATION.

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 DATE MARKING AND DISPOSITION - Comments: ALL READY TO EAT PREPARED TCS FOOD INSIDE THE WALK IN COOLER, AND 3 DOOR REACH IN COOLER HELD OVER 24 HOURS MUST BE PROPERLY LABELED AND DATED WITH DISCARD DATE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL DRY BULK FOOD CONTAINERS MUST BE LABELED WITH COMMON NAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE STOVE AND 3RD COMPARTMENT SINK OF THE SMALL 3 COMPARTMENT SINK IN THE COOK LINE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: ALL BOXED FOODS AND BUCKETS OF FOODS STORED ON THE FLOOR INSIDE THE WALK IN COOLER AND WALK IN FREEZER MUST BE ELEVATED 6" OFF THE FLOOR OR PROVIDE RAISED SHELVINGS TO STORE BOXED FOODS AND BUCKET OF FOODS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEES BAKING THE BREAD AND COOKING NOT WEARING HAIR RESTRAINT. ALSO THREE EMPLOYEES WITH FACIAL HAIR,BEARD NOT WEARING BEARD NET. INSTRUCTED TO WEAR BEARD NET WHILE PREPARING AND COOKING FOOD.

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.

GLOVES USED PROPERLY - Comments: INSTRUCTED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOOD.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN THE HAND DRYER OUTSIDE THE WASHROOM AND MAINTAIN. INSTRUCTED TO CLEAN AND SANITIZE ALL DRY FOOD CONTAINERS AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ALL SOLID LIGHT SHIELD IN THE KITCHEN/PREP AREA AND ON THE HOOD BY THE COOK LINE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN. ALL CEILING VENT COVER IN ALL 3 WASHROOMS WITH DUST ACCUMULATED. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOOR UNDERNEATH ALL COOKING EQUIPMENTS, WITH GREASE ACCUMULATED AND ALSO FLOOR TROUGH OUT THE PREP AREA, AROUND THE WATER HEATER TANK NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: BURNED OUT LIGHT BULBS ON THE HOOD IN THE COOK LINE. MUST REPLACE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: VENTILATION HOOD SYSTEM IN THE COOK LINE WITH HEAVY DUST BUILD-UP. MUST CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: VENTILATION HOOD SYSTEM IN THE COOK LINE WITH HEAVY DUST BUILD-UP. MUST CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.