KABABI PERSIAN GRILL LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDPAPER TOWELS PROVIDED AT HAND SINK NEXT TO THE REAR PREP/DISHWASHING MACHINE.INSTRUCTED TO PROVIDE HANDPAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION 7-38-030(C),CONSOLIDATED WITH THE ABOVE CITATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE REAR PREP/DISHWASHING AREA HANDWASHING SINK NOT ACCESSIBLE FOR USE.THE SINK BEING BLOCKED BY STORAGE TABLE WITH DIRTY FOOD EQUIPMENTS WHILE EMPLOYEE ACTIVELY USING THE DISHMACHINE DURING THIS INSPECTION.MANAGER REMOVED.INSTRUCTED TO MAKE SINK ACCESSIBLE AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE LOW TEMPERATURE DISH WASHING MACHINE "IN-USE" AT THIS TIME OF INSPECTION FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION IN REAR PREP/DISHWASHING AREA.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).MANAGER IMMEDIATELY NOTIFIED SERVICE TECHNICIAN. DISHMACHINE IS TAGGED "HELD FOR INSPECTION".INSTRUCTED NOT TO USE UNTIL REPAIRED (** SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-025,CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 2-DOOR STAND-UP COOLER.OBSERVED COOKED LAMB SHANKS FROM THE PREVIOUS NIGHT WITH INTERNAL TEMPERATURES OF 51.4F-54.7F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20#'S OF FOOD WORTH $100.00.INSTRUCTED TO COLD HOLD ALL TCS FOODS AT 41F OR COLDER AND MAINTAIN.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASHGUARD HANDWASHING SINK AT REAR FOOD/BEVERAGE DISPENSING AREA NEXT TO PREP TABLES.MUST INSTALL A WASHABLE SPLASHGUARD ON BOTH SIDES OF SAID SINK AND MAINTAIN.

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: INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE AND MAINTAIN.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: INSTRUCTED TO PROPERLY STORE AND INVERT CLEAN SINGLE-USE/SINGLE SERVICE CONTAINERS ON KITCHEN STORAGE SHELF TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

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: OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

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: OBSERVED A TORN DOOR GASKET INSIDE OF THE 3-DOOR PREP LINE COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.

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: INSTRUCTED TO DETAIL CLEAN THE GREASE TRAP,PREP TABLES,KITCHEN STORAGE RACKS, INTERIOR AND EXTERIOR OF THE CHEST FREEZER AND PREP COOLERS, STEAM TABLE, AND SIDES AND LEGS OF COOKING GRILL.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED NO CEILING OVER THE NEW FRONT MAIN KITCHEN/COOKING FOOD PREP AREA AND AT REAR FOOD/BEVERAGE DISPENSING AREA.INSTRUCTED TO PROVIDE CEILINGS OVER SAID FOOD PREP AREAS AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES.

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: INSTRUCTED TO DETAIL CLEAN THE FRONT AND REAR KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF HANGING GREASE BUILD-UP AND MAINTAIN.

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: INSTRUCTED TO DETAIL CLEAN THE FRONT AND REAR KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF HANGING GREASE BUILD-UP AND MAINTAIN.

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.