KARAVITES REST INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND SMALL COOLER STORED ON TOP THE FRONT COUNTER,AMBIENT AIR TEMPERATURE OF 47.8F TO 49F. POTENTIALLY HAZARDOUS FOOD IS STORED INSIDE THE UNIT:CHOCOLATE AND WHITE MILK,SALADS ETC.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.INSTRUCTED MANAGER TO REPAIR COOLER,AMBIENT AIR TEMPERATURE MUST BE 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: CHOCOLATE MILK AT TEMP OF 46.7F TO 47.8F; WHITE MILK AT TEMP OF 48.7F TO 49.SALADS AT TEMP OF 48F.PRODUCTS DISCARDED AND DENATURED.POUNDS 6 ,VALUE 41.50 CRITICAL VIOLATION:7-38-005(A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLER WEARING FOOD GLOVES,TOUCHING NON-FOOD CONTACT SURFACE : WALL LABEL MACHINE,COOLERS HANDLES AND WIPING DOWN WORK STATIONS THEN WITHOUT REMOVING FOOD GLOVES PICKED UP COOKED FOOD(SAUSAGE,MC GRILL BREAD) FROM ONE TRAYS AND PUT TO ANOTHER TRAY AT HOT HOLDING UNIT ,A READY TO EAT PRODUCTS.FOOD HANDLER DID NOT REMOVE GLOVES AND WASHED HAND PRIOR TO TOUCH READY TO EAT FOOD.INFORMATION ON HAND WASHING GIVEN TO MANAGER WHICH SHE RELATED INFORMATION TO FOOD HANDLER.WHICH FOOD HANDLER STILL CONTINUED NOT WASHING HANDS PRIOR TO PUT ON NEW FOOD GLOVES. CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED FOOD STORED IN GROCERY PLASTIC BAGS,INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS TO STORE FOOD. FLOOR CARE DISPENSER BY THE THREE COMPARTMENT SINK IS LEAKING,NEED TO REPAIR. FAUCET,MECHANICAL DRAIN AND WATER PIPE(UNDER THE THREE COMPARTMENT SINK) AT THREE COMPARTMENT SINK ARE LEAKING,INSTRUCTED TO REPAIR.

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: FOOD DEBRIS INSIDE THE TWO DOOR REACH-IN FREEZER.INSTRUCTED TO CLEAN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOOD DEBRIS INSIDE THE TWO DOOR REACH-IN FREEZER.INSTRUCTED TO CLEAN.

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.