IYANZE Gets Conditional Pass on Health Inspection - Chicago Restaurant

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED 2 EMPLOYEES WASHING THE DISHES NOT OPERATING THE 3 COMPARTMENT SINK PROPERLY. ALL 3 COMPARTMENT SINKS WITH WATER AND SOAP SUDS. ONE MALE EMPLOYEE WAS SCRUBBING THE DISHES AND THE OTHER ONE WAS RINSING THE DISHES ON THE SINK WITH FULL OF SOAP SUDS. INSTRUCTED AND DEMONSTRATED TO THE MANAGER AND THE TWO EMPLOYEES THE PROPER WAY OF USING/OPERATING THE 3 COMPARTMENT SINKS. AND THE PROPER WAY OF PUTTING THE CHEMICAL SANITIZER ON THE LAST COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES - Comments: NO HAND SOAP IN BOTH WASHROOM IN THE FIRST FLOOR. MANAGER PROVIDED THE HAND SOAP DURING INSPECTION. SERIOUS VIOLATION 7-38-030

Missing allergen information can cause life-threatening reactions.

All food must be properly labeled with required information.

Label with common name; List ingredients and allergens; Date marking for prepared foods; Country of origin for certain foods.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL DRY FOOD CONTAINERS AND ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE REACH IN COOLER .

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: FOUND SOME FROZEN FOODS STORED ON THE GROCERY BAGS IN THE REACH IN FREEZERS AND SOME DRY FOODS STORED ON A GROCERY BAGS IN THE BASEMENT STORAGE AREA. MUST REPLACE GROCERY BAGS WITH FOOD GRADE BAGS. MUST DEFROST THREE OF THE CHEST FREEZER IN THE BASEMENT (WITH HEAVY ICE BUILD-UP) AND MAINTAIN. MEAT AND VEGETABLES CHEST FREEZER AND HOT HOLDING CART WITH RUBBER GASKET OF THE LID RIPPED OFF. MUST REPAIR AND MAINTAIN. MUST RE CAULK AROUND THE EXPOSED HAND SINK IN THE FRONT SERVING AREA,AND MAINTAIN(CAULK WORN OUT).

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DRY THE FLOOR IN THE DISH WASHING AREA TO PREVENT INSECT HARBORAGE. CLEAN THE STEPS ON THE TWO STAIRS GOING TO THE BASEMENT AND MAINTAIN. MUST ELEVATE ALL FOOD SUPPLIES ON THE CAN AND BOXES 6" OFF THE FLOOR IN THE DRY STORAGE AREA. CLEAN FLOOR BEHIND AND UNDER THE COOKING EQUIPMENT(WITH GREASE AND DUST BUILD-UP) ESPECIALLY ALONG THE WALL BASE ALL CORNER AND MAINTAIN.

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: FILTERS ON THE HOOD/CANOPY WITH GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN. WALLS BY THE EXIT DOOR CLOSE TO THE DISH WASHING AREA WITH PEELING PAINT. MUST SCRAPE PEELING PAINT AND MAINTAIN. CEILING VENTS COVER THRU-OUT THE 2ND FLOOR DINING AREA AND BAR WITH HEAVY DUST BUILD-UP. MUST CLEAN IN DETAIL 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: HEAVY LEAK ON THE PIPE UNDER THE EXPOSED HAND SINK IN THE PREP AREA/KITCHEN. MUST REPAIR TO STOP THE LEAK.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: UNNECESSARY ITEMS/ARTICLES IN THE 2ND FLOOR SERVING STATION. MUST CLEAN, ORGANIZE AND DISCARD UNNECESSARY ITEMS TO PREVENT RODENT/INSECTS HARBORAGE.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED EMPLOYEES PREPARING AND HANDLING FOODS NOT WEARING HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINT TO CONFINE THE HAIR.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WASH CLOTH USED FOR WIPING THE DINING TABLES, PREP TABLE, CHOPPING BOARDS, COOLERS , MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WASH CLOTH USED FOR WIPING THE DINING TABLES, PREP TABLE, CHOPPING BOARDS, COOLERS , MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.