HOUSE OF BIRYANI Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZER ON PREMISES. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO EXPOSED HAND WASHING SINKS LOCATED AT THE FRONT COUNTER/PREP AREA AND REAR PREP AREA. MUST INSTALL WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 20 TO 30 MICE DROPPINGS ALONG BASEBOARDS THROUGHOUT THE REAR STORAGE ROOM. INSTRUCTED TO REMOVE AND SANITIZE ALL AFFECTED AREAS. ALSO NOTED REAR KITCHEN EXIT SCREENED DOOR TO THE ALLEY NOT INSECT OR RODENT PROOFED OR TIGHT FITTING ON ALL SIDES, TOP AND BOTH SIDES WITH OPEN 1/2 GAPS AND NO MESH SCREENING ON DOOR. METAL SCREEN WITH LARGE HOLES AND OPEN GASH IN THE METAL. INSTRUCTED TO PROVIDE A TIGHT FITTING, MESH SCREENED DOOR. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO SANITIZER TEST STRIPS ON THE PREMISES. MUST PROVIDE TEST STRIPS FOR CHOSEN SANITIZER TO CHECK SANITATION LEVELS AT THE THREE COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK SPICE AND FOOD CONTAINERS MUST BE LABELED. MUST POST CONSUMER ADVISORY.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CRACKED/DAMAGED SPLASH GUARD BETWEEN THE HAND SINK AND THE THREE COMPARTMENT SINK. MUST REPLACE WITH LARGER SPLASH GUARD.----MUST NOT USE PAPER AS LINER FOR SHELVING THROUGHOUT.-----RUSTY METAL RACK SHELVING IN THE FOLLOWING AREAS: WALK-IN COOLER, ALL SHELVING IN ALL COOLERS AND FREEZERS. UNUSED COOLER FOR DRY FOOD STORAGE. MUST REMOVE ALL RUST, REPLACE, OR REPAINT. DIRTY SHELVING IN THE EMPLOYEE WASHROOM, ABOVE THE REAR PREP TABLES, WOODEN SHELVING UNDER FLAT GRILL, SHELVING UNDER GAS STOVES, DIRTY FOOD CART SHELVING INSIDE THE WALK-IN COOLER, MUST CLEAN OR REPLACE ALL.

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING EQUIPMENT FOUND DIRTY: INTERIOR AND EXTERIOR OF GAS STOVE/OVEN,INTERIOR OF THE EXHAUST HOOD WITH DRIPPING GREASE. INTERIOR OF THE MICROWAVE OVEN. ATTACHED PIPING IN BACK OF ALL COOKS LINE EQUIPMENT WITH GREASE. MUST CLEAN ALL. WHEELS ON ALL COOKS LINE EQUIPMENT WITH ENCRUSTED GREASE, MUST CLEAN OR REPLACE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING FLOOR TILE AT THE FRONT DOOR THRESHOLD. MUST REPLACE. HOLE IN THE SOUTHWEST CORNER FLOOR IN THE EMPLOYEE WASHROOM.----MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FROM FLOORS FOR ALL STORED ITEMS THROUGHOUT.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ALL SPRAY FOAM USED TO SEAL HOLES IN WALLS, FLOORS, BASEBOARD AND WALL PIPING MUST BE REMOVED TO MAKE ALL SMOOTH AND CLEANABLE THROUGHOUT THE ENTIRE FACILITY WHERE EVER THE FOAM IS INSTALLED.---- MISSING BASEBOARD WALL COVING THROUGHOUT THE KITCHEN PREP, DISH AREA AND REFRIGERATION AREA. MUST INSTALL.---- WALLS AT THE EXPOSED HAND SINK AND THREE COMPARTMENT SINK IN POOR REPAIR UNEVEN WITH OPEN CRACKS AND CREVICES. MUST MAKE WALLS AND WALL CAULKING SMOOTH AND CLEANABLE.---- PAINTERS TAPE ON THE CEILING THROUGHOUT THE KITCHEN. MUST REMOVE.----PEELING PAINT AT THE COOKS LINE AND REAR EXIT CEILINGS. MUST REMOVE.----WALLS BEHIND THE GAS STOVES WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO VENTILATION INSIDE THE EMPLOYEE WASHROOM. MUST INSTALL.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO VENTILATION INSIDE THE EMPLOYEE WASHROOM. MUST INSTALL.

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.