HIMALAYAN - CURRY AND PIZZA Fails Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS HELD HOT IN A STEAM TABLE AT IMPROPER TEMPERATURES. CHICKEN AT 122.7F, CURRY SAUCE AT 123.2F & 74.4F, SPINACH AT 83.1F. ALL FOODS DISCARDED. REVIEWED PREPARED TCS FOODS MUST BE RAPIDLY REHEATED TO 165.F THEN HELD HOT IN THE STEAM TABLE AT 135F OR ABOVE. 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: OBSERVED PREPARED YOGURT HELD AT IMPROPER FOOD TEMPERATURES IN BUCKETS ON THE FLOOR OF THE REAR KITCHEN. HOMEMADE YOGURT NOTED AT 77.9F & 76.1F. ALL DISCARDED. REVIEWED PROPER COLD HOLDING TEMPERATURES. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE 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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED APPROXIMATELY 20 LBS YOGURT HOMEMADE ON THE PREMISES WITHOUT AN APPROVED VARIANCE. MUST OBTAIN AN APPROVED VARIANCE FROM C.D.P.H. MANAGER DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: NO HACCP/VARIANCE ON SITE FOR YOGURT PREPARED ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 SEE VIOLATION #29 FOR CITATION.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: BULK RICE CONTAINER MUST BE LABELED WITH THE PRODUCT 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NO PEST CONTROL SERVICE REPORTS ON THE PREMISES. PEST CONTROL LOG BOOK ON SITE WITH SERVICE CONTRACT ONLY DATED 12-20-21 WITH NO SERVICE REPORTS. MUST PROVIDE A CURRENT LOG BOOK WITH CURRENT SERVICE REPORT FROM A LICENSED PEST CONTROL CO. PRIORITY FOUNDATION VIOLATION 7-38-020(C) 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.

PERSONAL CLEANLINESS - Comments: ALL FOOD PREPARERS MUST WEAR EFFECTIVE HAIR AND BEARD RESTRAINTS.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: FOOD UTENSILS MUST NOT BE STORED DIRECTLY NEXT TO OR ABOVE THE HAND WASHING SINK.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE ENTIRE FACILITY MUST BE ELEVATED FROM THE FLOORS.

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 NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR ALL STORED ITEMS.

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: PREP COOLER CUTTING BOARD WITH DEEP BLACKENED GROOVES. MUST RESURFACE 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: NO QUATERNARY CHEMICAL TEST STRIPS ON SITE TO CHECK THE SANITIZATION LEVEL AT THE THREE COMPARTMENT SINK WHILE WASHING, RINSING AND SANITIZING. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 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: INTERIOR OF COOLERS AND FREEZERS WITH EXCESSIVE FOOD DEBRIS. 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: EXTERIOR OF STOVE TOPS WITH FOOD DEBRIS.MUST CLEAN AND MAINTAIN. ALL METAL SURFACES WITH PLASTIC AND TIN FOIL AS A PROTECTANT MUST BE REMOVED. SURFACES MUST BE SMOOTH AND CLEANABLE.

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 THE OUTSIDE GREASE RECEPTACLE IN THE ALLEY WITH EXCESSIVE GREASE SPILLAGE ON THE SURROUNDING GROUND AND GREASE SPILLAGE ON THE OUTSIDE OF THE CONTAINER DRIPPING DOWN ON THE GROUND. SURROUNDING GROUND WITH FOOD AND PAPER DEBRIS. INSTRUCTED TO REMOVE ALL GREASE FROM OUTSIDE OF THE CONTAINER, GREASE AND DEBRIS ON THE SURROUNDING GROUND. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.

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: WOODEN PALLET STORED ON THE OUTSIDE PATIO MUST BE REMOVED.---- ALL UNNECESSARY ARTICLES STORED THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES. ALL OTHER NEEDED ITEMS MUST BE STORED ELEVATED AND ORGANIZED.

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: FLOORS THROUGHOUT THE FACILITY IN ALL AREAS OF KITCHEN, DISH, FRONT COUNTER WITH DIRT, DEBRIS AND GREASE.----EXCESSIVE FOOD SPLATTER ON WALLS THROUGHOUT STOVE AREA. MUST CLEAN AND MAINTAIN ALL.----PLASTIC AND TAPE ON THE FLOOR OF THE FRONT SERVICE COUNTER.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS. MUST REMOVE ALL.

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: NOTED ONE BURNER GAS STOVE NOT UNDER VENTILATION. MUST PROVIDE ADEQUATE VENTILATION DIRECTLY ABOVE THE STOVE OR REMOVE.

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: NOTED ONE BURNER GAS STOVE NOT UNDER VENTILATION. MUST PROVIDE ADEQUATE VENTILATION DIRECTLY ABOVE THE STOVE OR REMOVE.

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.