NEPAL HOUSE- NAPALESE CUISINE Fails Health Inspection - Chicago Restaurant

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO CHECK SANITIZER CONCENTRATION LEVEL AT THE THREE COMPARTMENT SINK WHILE WASHING AND SANITIZING POTS/PANS. MUST PROVIDE. SERIOUS VIOLATION 7-38-030.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM 5-11-17 NOT CORRECTED. #30- MUST LABEL ALL BULK ITEM CONTAINERS AT THE BASEMENT FOOD PREP AREA. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK SPICES ON COOKS LINE MUST BE LABELED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. SHELVING MUST PROVIDE ACCESS TO FLOORS FOR CLEANING AND MONITORING. MUST NOT USE PAPER, TINFOIL OR CLOTH TOWELS AS LINER FOR SHELVING OR EQUIPMENT. MUST BE SMOOTH CLEANABLE SURFACE. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN COOLERS AND FREEZERS. CONTAINERS MUST BE WASHABLE OR FOOD GRADE DISPOSABLE.

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: EXCESSIVE DUST IN THE EXHAUST HOOD ON THE COOKS LINE. MUST CLEAN/REMOVE AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT THE 1ST FLOOR KITCHEN AND BASEMENT DRY STORAGE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL AT THE EXPOSED HAND SINK NEXT TO THE 1ST FLOOR THREE COMPARTMENT SINK IN POOR REPAIR WITH CHIPPING AND MISSING PLASTER. HOLE IN THE CEILING AND CHIPPING PLASTER ON THE CEILING ABOVE THE BASEMENT MEAT GRINDER. MUST REPAIR ALL.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: BASEMENT EXPOSED HAND SINK EXTREMELY SLOW DRAINING. MUST REPAIR TO PROPERLY DRAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL STORED ITEMS UNDER THE BASEMENT DRY STORAGE SHELVING MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.

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: ALL STORED ITEMS UNDER THE BASEMENT DRY STORAGE SHELVING MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.

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.