NEW ZAIQA Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: THE PERSON IN CHARGE DOES NOT HAVE A CITY CERTIFICATION OR DOCUMENTATION OF PENDING CITY CERTIFICATE AT THE TIME OF INSPECTION WHILE TCS FOODS SUCH AS RAW CHICKEN COOKED AND SERVED ON-SITE. NO OTHER ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON-SITE FOR THE PRESENT MANAGER ON DUTY. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE A LEAST ONE CERTIFIED FOOD MANAGER ON SITE WHEN TCS FOOD IS COOKED AND SERVED ON SITE. MANAGER ARRIVED AT APPROXIMATELY 2:45PM 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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD EMPLOYEE RINSE HANDS IN 3COMPARTMENT SINK BEFORE PREPARING FOOD. DISCUSSED WITH EMPLOYEES AND FOOD MANAGER THAT ALL FOOD EMPLOYEES MUST WASH HANDS WITH SOAP IN THE HANDSINK. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED CHEMICAL SPRAY CAN AND GLOVES STORED IN THE HANDSINK LOCATED IN THE DISH AREA. ITEMS HAVE BEEN RELOCATED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP PROVIDED AT HANDWASHING SINK IN THE PREP-LINE AREA. FACILITY MUST PROVIDE. SEE ABOVE PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION THAT WAS ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED PIPE DISCONNECTED AT FRONT HANDWASHING SINK. HANDSINK WATER TEMPERATURE MUST FACILITY MUST PROVIDE WATER OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. SEE ABOVE PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: MEASURED IMPROPER HOT HOLDING TEMPERATURE OF HOT TCS FOODS (SAMOSA FILLED WITH COOKED POTATOES) MEASURED AT 65.4F. APPROXIMATELY 2LBS AT AN APPROXIMATE COST OF $15 DISCARDED ON SITE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: MEASURED IMPROPER COLD HOLDING TEMPERATURES OF THE FOLLOWING FOODS FOUND IN THE LEFT AT ROOM TEMPERATURE SURFACE TOPS NEAR THE DISH AREA; 6LBS OF RAW CHICKEN AT 75.3F, 10LBS OF RAW BEEF MEASURED AT 48.6F. APPROXIMATELY 16LBS OF FOOD WAS DISCARDED AT A TOTAL APPROXIMATE COST OF $50. SEE ABOVE PRIORITY VIOLATION 7-38-005 CITATION THAT WAS 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.

PROPER DATE MARKING AND DISPOSITION - Comments: PREPARED FOODS IN ALL COLD HOLDING UNITS DOES NOT HAVE AN EXPIRATION/DISCARD/USE-BY-DATE. ANY FOODS HELD UNDER 41F FOR MORE THAN 24HOURS MUST HAVE A DATE LABEL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED BOTTLE OF SOAP STORED OVER BAG OF ONIONS NEAR BACK EXIT DOOR. MANAGER RELOCATED SOAP TO CHEMICAL AREA. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

APPROVED THAWING METHODS USED - Comments: FROZEN CHICKEN AND LAMB IS THAWING AT ROOM TEMPERATURE IN 3 COMPARTMENT SINK. TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD MUST BE THAWED: UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41F OR LESS; COMPLETELY SUBMERGED UNDER RUNNING WATER AT A WATER TEMPERATURE OF 70F OR BELOW AND FOR A PERIOD OF TIME THAT DOES NOT ALLOW THAWED PORTIONS OF READY-TO-EAT FOOD TO RISE ABOVE 41F; PART OF A COOKING PROCESS; OR USING A PROCEDURE IF A PORTION OF FROZEN READY-TO-EAT FOOD IS THAWED AND PREPARED FOR IMMEDIATE SERVICE IN RESPONSE TO AN INDIVIDUAL CONSUMER'S ORDER.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OVER APPROXIMATELY 60 LIVE ROACHES IN THE DISH AREA AND FOOD STORAGE CLOSET AND OVER 15 SMALL BLACK FLYING INSECTS IN THE DRY STORAGE CLOSET NEAR THE STAIRS. FACILITY MUST ELIMINATE LIVE ROACHES AND SMALL BLACK FLYING INSECTS USING PROPER PEST CONTROL SERVICES. PRIORITY VIOLAITON 7-38-020 (a) CITATION ISSUE.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BAG OF ONIONS AND CANNED FOOD STORED ON THE GROUND IN THE CLOSET STORAGE AND STAIRWAY AREA. FACILITY MUST ELEVATE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED DISH EQUIPMENT STORED ON FLOOR IN KITCHEN. ALL ITEMS MUST BE PLACED 6 INCHES ABOVE THE FLOOR.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ALL KITCHEN EQUIPMENT AND SINK FIXTURES HEAVILY SOILED WITH FOOD DEBRIS AND GREASE. FACILITY MUST CLEAN AND MAINTAIN ALL KITCHEN EQUIPMENT.

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: FLOORS, WALLS, CEILINGS, AND IN BETWEEN KITCHEN EQUIPMENT IS HEAVILY SOILED IN KITCHE, DISH, AND FOOD STORAGE AREA. FACILITY MUST DEEP CLEAN AND MAINTAINED.

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: UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND IN BASEMENT AND FRONT REGISTER AREA. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

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: CAULK IS DAMAGED AROUND ALL SINK FIXTURES. FACILITY MUST RE-SEAL/CAULK ALL SINK FIXTURES TO SEAL GAPS/OPENINGS.

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 OPEN HOLES UNDER THE 3COMPARTMENT SINK (PLUMBING LEADING TO THE WALL) FACILITY MUST SEAL AND ENSURE ALL SURFACES THROUGHOUT THE FACILITY IS SEALED, SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.

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 OPEN HOLES UNDER THE 3COMPARTMENT SINK (PLUMBING LEADING TO THE WALL) FACILITY MUST SEAL AND ENSURE ALL SURFACES THROUGHOUT THE FACILITY IS SEALED, SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.

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.