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

PROPER COLD HOLDING TEMPERATURES - Comments: WE OBSERVED COOKED TCS FOODS AT IMPROPER TEMPERATURE STORED INSIDE THE PREP TABLE ACCROSS FROM COOKING EQUIPMENTS: TWO DOZEN FRESH EGGS AT TEMP OF 61.7F,COOKED CHICKEN AT TEMP OF 50.9F;BONELESS CHICKEN WITH SAUCE AT TEMP OF 61.4F;CHICKEN KABOB AT TEMP OF 48.5F.PULLED BEEF AT TEMP OF 61.5F.COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED BY THE EMPLOYEES.POUNDS 37.VALUE 200. 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: PREP COOLER ACROSS THE COOKING EQUIPMENT MAINTAINS AIR TEMP OF 50F TO 60F. TEMPERATURE TAKEN WITH BOTH THERMOMETERS (SANITARIAN AND MANAGER). COOLERS MUST MAINTAINS AIR TEMP OF 41F AND BELOW. TAGGED UNIT "HELD FOR INSPECTION", DO NOT USE. 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.

PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEES WITH BEARD AND WITHOUT A BEARD RESTRAINT IN PREP AND SERVING AREA. INSTRUCTED TO PROVIDE BEARD RESTRAINTS FOR ALL FOOD HANDLERS WITH BEARDS.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: SINGLE SERVING USED FOR CUSTOMERS MUST BE PROTECTED/INVERT TO MINIMIZE SOURCE OF CONTAMINATION

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST PROVIDE PROPER SINK STOPPERS FOR THE THREE COMPARTMENT SINK. PREP TABLE SLUMPED DUE TO LEGS OF THE TABLE NOT EQUAL.TABLE IS IN POOR REPAIR.REPAIR/REPLACE

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING LINE.MUST CLEAN 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING LINE.MUST CLEAN 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.