KRUTHIKA SPICE KITCHEN Gets Conditional Pass on Health Inspection - Chicago Shared kitchen user (long term)

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11: UPON ARRIVAL, OBSERVED NO PERSON IN CHARGE ON SITE DURING TIME OF INSPECTION. PERSON IN CHARGE ARRIVED ON SITE BEFORE THE CONCLUSION OF THE INSPECTION. PRIORITY FOUNDATION, NO CITATION ISSUED.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: UPON ARRIVAL, NO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. MANAGER ARRIVED ON SITE BEFORE THE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14: OBSERVED THE FACILITY MISSING THE HANDWASHING SIGN AT THE HANDWASHING SINK IN THE PREP/DISHWASHING AREA. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN SIGNAGE.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12: OBSERVED SQUIRT BOTTLES NOT LABELED IN THE PREP AREA. INSTRUCTED TO LABEL WITH COMMON FOOD 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11: OBSERVED A CONTAINER OF CUT CILANTRO STORED DIRECTLY UNDER THE HANDWASHING SOAP DISPENSER NEXT TO THE HANDWASHING SINK. INSTRUCTED TO RELOCATE AND REFRAIN FROM STORING FOOD ITEMS NEAR/ UNDER CHEMICALS THAT CAN CONTAMINATE THE FOOD ITEM.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C): OBSERVED THE FOLLOWING SURFACES IN NEED OF DEEP CLEANING: INTERIOR AND OUTERIOR OF THE COLD HOLIDNG UNITS AND COOKING EQUIPMENT THROUGHOUT FACILITY. INSTRUCTED TO DEEP CLEAN 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12: OBSERVED OLD SPLATTERS AND DEBRIS ON THE WALLS, FLOORS, AND PIPES THROUGHOUT THE PREP AREA. ESPECIALLY, BEHIND THE COOKING EQUIPMENT, PREP COOLER, UNDER THE THREE COMPARTMENT SINK, AND NEAR THE HANDWASHING SINK. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.

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: 2-102.13: OBSERVED NO FOOD HANDLER CERTIFICATES AT THIS TIME. INSTRUCTED ALL FOOD HANDLERS MUST HAVE FOOD HANDLER CERTIFICATES AND PROOF OF RECORD MUST BE IN SITE AT ALL TIMES.

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: 2-102.13: OBSERVED NO FOOD HANDLER CERTIFICATES AT THIS TIME. INSTRUCTED ALL FOOD HANDLERS MUST HAVE FOOD HANDLER CERTIFICATES AND PROOF OF RECORD MUST BE IN SITE AT ALL TIMES.

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.