MAHARAJ CHICAGO INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD SEPARATED AND PROTECTED - Comments: FOUND RAW CHICKEN STORED IN CARDBOARD BOX WITH ROMA TOMATOES. ALSO NOTED RAW CHICKEN STORED OVER READY TO EAT POTATOES. FOOD SHALL BE PROTECTED FROM CROSS CONTAMINATION BY ARRANGING ALL FOODS TO BE STORED, HELD AND DISPLAYED IN ORDER OF MINIMUM COOKING TEMPERATURES. INSTRUCTED TO COMPLY. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN CURRY, LAMB, HEAVY CREAM, MILK, COOKED CHICKPEAS, A VARIETY OF CHICKEN) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 66F - 50F LOCATED IN REACH IN COOLER (NEXT TO DISHWASHER), WALK IN COOLER, AND SINGLE DOOR COOLER NEXT TO WEST FOOD ENTRY DOOR. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 90 LBS $400. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. 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.

APPROVED THAWING METHODS USED - Comments: FOUND LAMB THAWING UNDER FOOD PREP TABLE. INSTRUCTED MANAGER TO THAW MEAT UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER FOR A PERIOD OF TIME THAT DOES NOT ALLOW THAWED PORTIONS OF READY-TO-EAT FOOD TO RISE ABOVE 41F

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS ON THE FLOORS LOCATED BEHIND AND UNDER THE COOKING EQUIPMENT. OBSERVED A BLACK SUBSTANCE ON THE WALL UNDER THE DISH MACHINE AND BY THE 3 COMPARTMENT SINK. OBSERVED ACCUMULATED DUST ON THE CEILING BY THE VENTS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS IN FRONT OF PREP COOLERS AND COOKING EQUIPMENT NEED TO BE RE-GROUTED IN ORDER TO MAKE SAID SURFACE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO MAKE THE FLOOR SURFACE BY THE DISH WASHING AREA SMOOTH AND EASILY CLEANABLE.

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: FOUND FILTERS FILLED WITH FLOUR AND GREASE. INTAKE AND EXHAUST AIR DUCTS SHALL BE CLEANED AND FILTERS CHANGED SO THEY ARE NOT A SOURCE OF CONTAMINATION BY DUST, DIRT, AND OTHER MATERIALS. MUST CLEAN 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOUND NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

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: FOUND NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

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.