MOGADISHU RESTAURANT INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEES WITH POOR HYGIENIC PRACTICES. NOTED EMPLOYEE WHILE WEARING GLOVES AND PREPARING FOOD REPAIRED THE HAND WASH SINK FAUCET, WENT TO THE FRONT PREP AREA AND GOT SOME PRODUCTS, THEN WENT BACK TO CONTINUE PREPARING FOOD, SCRATCHED HER HAIR ,TURNED ON THE STOVE WITH SAME GLOVES ON AND FINALLY REMOVED THE GLOVES AND WASHED HER HANDS AT THE 3 COMPARTMENT SINK. INSTRUCTED TO ALWAYS WASH HANDS AND CHANGE GLOVES WHEN MOVING FROM ONE PREP AREA TO ANOTHER. CITATION ISSUED FOR 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NOTED HAND WASH AT THE KITCHEN INACCESSIBLE WITH CONTAINERS OF FOOD AND A BAG OF RICE IN FRONT OF SINK. INSTRUCTED TO MAKE HAND WASH SINK ACCESSIBLE AT ALL TIMES FOR PROPER HAND WASHING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOOD ITEMS ARE PREPARED AND SERVED (RICE,CHICKEN,SOUPS ETC). INSTRUCTED TO HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED THORN RUBBER GASKETS AT DOOR OF SERVICE COOLER AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY AT THE KITCHEN AND BASEMENT DRY STORAGE AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED CLUTTER IN THE WATER HEATING ROOM AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO CLEAN,ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PESTS.ALSO NOTED EMPLOYEE CLOTHING STORED ON SHELVING WITH DRY FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEE BELONGINGS.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED CLUTTER IN THE WATER HEATING ROOM AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO CLEAN,ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PESTS.ALSO NOTED EMPLOYEE CLOTHING STORED ON SHELVING WITH DRY FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEE BELONGINGS.

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.