GORKHA KITCHEN LLC Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO SOAP AT BAR HANDWASH SINK AND NO SOAP AT HANDWASH SINK IN PREP AREA ADJACENT TO WALK-IN COOLER. FOOD HANDLER OBTAINED HAND SOAP FOR HANDSINK AT BAR. PERSON IN CHARGE STATED, "ALL FOOD HANDLERS USE SOAP FROM 'DISHROOM HANDSINK' TO WASH THEIR HANDS AT SINK ADJACENT FROM WALK-IN COOLER. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT ALL HANDSINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. #7-38-030(C) CITATION ISSUED

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO HANDWASHING SIGNAGE AT BAR HAND SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED EXTERIOR AND TOP INTERIOR OF ICE MACHINE NOT CLEAN. INSTRCUTED TO REMOVE ICE. CLEAN AND SANITIZE ALL SURFACES AND MAINTAIN.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS CHANA MASALA 46.4 F, CHICKEN CURRY 44.2, CHEESE 46.9, GOAT CURRY 44.7, TANDOOR CHICKEN 44, LAMB CURRY 46.4, CHICKEN BREAST 46.2 STORED IN WALK-IN COOLER AND TANDOOR CHICKEN TIKKA 46.5, TIKKA SAUCE 44.2, CHICKEN BREAST 47.1 AT KITCHEN 4 COMPARTMENT COLD HOLD UNIT APPROXIMATELY 200 LBS VALUED $953 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. 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.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: NOTED FLOUR, ONION SAUCE, AND TAMARIND SAUCE, STORED IN BUCKETS IN WALK IN COOLER AND IN REAR DRY STORAGE THAT PREVIOUSLY HELD DISH SOAP, DISH SANITIZER AND DISH RINSE ADDITIVE. DISCARDED 130 LBS OF SAUCE AND FLOUR VALUED AT $129. PRIORITY VIOLATION 7-38-005. COS, CITATION ISSUED.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED AMBIENT AIR IN WALK-IN COOLER AT 52 F. PRIORITY FOUNDATION 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NOTED NO WORKING METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF COOKED, DELIVERED AND SERVED TCS FOODS. FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NOTED BROKEN TEMPERATURE GAUGE OUTSIDE OF WALK-IN COOLER. INSTRUCTED TO REPAIR OR REPLACE WITH INTERIOR TEMPERATURE GAUGE AND MAINTAIN AT ALL TIMES.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED EVIDENCE OF PEST ACTIVITY INDOORS AND OUTDOORS. APPROXIMATELY 10 RODENT DROPPINGS FOUND IN CORNER OF 3 COMPARTMENT SINK UNDERNEATH DRYING RACK, NOTED 3 DROPPINGS OUTSIDE OF WALK-IN COOLER IN FRONT OF GREASE TRAP. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED BUCKETS IN WALK-IN COOLER CATCHING DRIPPING WATER FROM WALK-IN COOLER FAN. INSTRUCTED PERSON IN CHARGE TO ADDRESS THE LEAK TO PREVENT POSSIBLE SOURCE OF CONTAMINATION FOR FOODS STORED IN COOLER

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED PROVIDE CONTAINERS TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION IN BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED DEEPLY STAINED AND CUT CUTTING BOARDS IN KITCHEN. INSTRUCTED TO CLEAN SANITIZE AND RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED RUSTED SHELVES AT THE BOTTOM OF ALL KITCHEN PREP TABLES. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE OR 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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NOTED NO QUATERNARY AMMONIUM CHEMICAL TEST KIT FOR SANITIZING SOLUTION USED A LOW TEMPERATURE DISHMACHINE AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED EXCESSIVE GREASE BUILD UP AND GRIME UNDEARNEATH KITCHEN FRYER. INSTRUCTED TO DEEP 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: NOTED GREASE WASTE RECEPTACLE NOT CLEAN. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN TO PREVENT PEST ATTRACTION.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED STRYOFOAM BOARD DUCT TAPED TO REPAIR BROKEN PANEL IN REAR DRY STORAGE AREA AS WELL AS BROKEN CEILING TILE. INSTRUCTED TO REPAIR BY RESTORING TO A SMOOTH AND EASILY CLEANABLE SURFACE.

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: NOTED FLOORS BEHIND COOK STATIONS IN KITCHEN WITH ENCRUSTED GREASE AND GRIME. INSTRUCTED TO DEEP CLEAN AND SANITIZE 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: NOTED FLOORS BEHIND COOK STATIONS IN KITCHEN WITH ENCRUSTED GREASE AND GRIME. INSTRUCTED TO DEEP CLEAN AND SANITIZE 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.