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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14-OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT HAND SINKS IN REAR PREP AREA. MUST PROVIDE.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING FOOD ITEMS AT IMPROPER HOT HOLDING TEMPERATURE IN HOT HOLDING UNIT. FRIED CHICKEN FOUND AT 129.2F, BEEF PATTIES FOUND AT 92.5F, CHICKEN TENDOORI FOUND AT 96.3F, LENTIL SOUP FOUND AT 120.1F AND COOKED RICE FOUND AT 120.7F. INSTRUCTED MANAGER PROPER HOT HOLDING TEMPERATURE MUST BE AT 135.0F OR HIGHER. PRIORITY VIOLATION. 7-38-005. SEE VIOLATION #22 FOR CITATION.

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: OBSERVED THE FOLLOWING FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE IN COLD HOLDING UNIT. TILAPIA FOUND AT 45.7F, GYROS FOUND AT 46.5F AND CHICKPEAS FOUND AT 53.8F. INSTRUCTED MANAGER PROPER COLD HOLDING TEMPERATURE MUST BE AT 41.0F OR BELOW. 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 IMPROPER AMBIENT TEMPERATURE INSIDE OF HOT HOLDING UNIT AT 122.4F. INSTRUCTED MANAGER AMBIENT TEMPERATURE MUST BE AT 135.0F TO PROPERLY STORE HOT HOLDING FOOD ITEMS. 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11-OBSERVED RUSTY SHELVES THROUGHOUT FOOD PREP AREA. MUST REPAINT OR REPLACE SHELVES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.11-OBSERVED LOOSE FLOOR TILES UNDER 3-COMPARTMENT SINK. MUST SEAL 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: 6-201.11-OBSERVED DIRTY FLOORS THROUGHOUT KITCHEN PREP AREA. MUST 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11-OBSERVED DIRTY FLOORS THROUGHOUT KITCHEN PREP AREA. MUST 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.