GORKHA KITCHEN LLC Passes Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E)/ 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(A, D)/ 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11 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: 3-304.14/ 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: 4-501.12-----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. 4-202.16-----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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C)/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: 5-501.116/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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.116/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.