HOUSE OF BIRYANI Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE CLEAN UP PROCEDURE AND CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO PAPER TOWEL ON BOTH HAND SINK IN THE PREP/DISH AREA. INSTRUCTED TO PROVIDE. MANAGER PROVIDED THE PAPER TOWEL DURING INSPECTION.PRIORITY FOUNDATION PRIORITY FOUNDATION 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.

PROPER DATE MARKING AND DISPOSITION - Comments: ALL PREPARED COOKED TCS FOODS INSIDE THE REACH IN COOLER MUST BE PROPERLY LABELED WITH NAME OF THE PRODUCT AND DISCARD DATE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL DRY BULK FOOD CONTAINERS AND SPICES CONTAINERS MUST BE LABELED WITH 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: FOUND EVIDENCE OF MICE DROPPINGS IN THE ELECTRICAL ROOM OVER 60 TOTAL, FURNACE ROOM OVER 40 TOTAL, AND SMALL STORAGE ROOM OVER 25 TOTAL (INSIDE THE WOMEN'S WASHROOM). INSTRUCTED TO CLEAN, REMOVE DROPPINGS, SANITIZE THE AFFECTED AREAS AND MAINTAIN. HAVE ADDITIONAL INSPECTION BY PEST CONTROL TECHNICIAN. PRIORITY FOUNDATION 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: ALL BUCKET WITH FOOD AND FOOD CONTAINERS STORED ON THE FLOOR INSIDE THE WALK IN COOLER AND WALK IN FREEZER MUST BE ELEVATED 6" OFF THE FLOOR.

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: OBSERVED WIPING CLOTH STORED EVERYWHERE IN THE PREP AREA. INSTRUCTED TO STORE ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.

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: FOUND GROCERY BAG BEING USED TO STORE FROZEN MEAT. INSTRUCTED TO REPLACE WITH FOOD GRADE STORAGE BAG. MUST DE FROZE ALL CHEST FREEZER WITH HEAVY ICE ACCUMULATED.

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: INTERIOR BOTTOM SURFACE OF THE REACH IN FREEZER WITH BLOOD AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND SANITIZE. DETAIL CLEAN ALL EXTERIOR SURFACE AND DOOR HANDLE OF ALL REACH IN COOLER 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: BACKFLOW PREVENTION DEVICE NOT LOCATED ON THE MOP SINK FAUCET. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE, SERVICED,AND MAINTAINED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOOR THROUGHOUT THE PREP AREA,ALONG THE WALL BASE,ALL CORNER, UNDER AND BEHIND ALL COOKING EQUIPMENT,FLOOR UNDER ALL WIRE RACK SHELVINGS NEEDS DETAIL CLEANING. WALLS IN THE PREP AREA NOT CLEAN, WITH FOOD SPLASHED. INSTRUCTED TO CLEAN IN DETAIL.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: ALL EMPLOYEES HANDLING FOOD MUST OBTAIN A FOOD HANDLER TRAINING CERTIFICATE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: ALL EMPLOYEES HANDLING FOOD MUST OBTAIN A FOOD HANDLER TRAINING CERTIFICATE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.