OSAS AFRICAN RESTAURANT & CATERING SERVICES Fails Health Inspection - Chicago Mobile food dispenser

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: NO WASTE WATER RETENTION TANK ON VEHICLE. WATER SPILLS TO GROUND. MUST INSTALL A WASTE WATER RETENTION TANK 50% LARGER THAN SUPPLY TANKS AND SEPERATE FROM FOOD STORAGE AREAS. MUST PROVIDE INFORMATION ON REMOVAL OF WASTE WATER.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MOBILE FOOD LICENSE NOT ON BOTH SIDES OF VEHICLE. INSTRUCTED TO HAVE LICENSE NUMBER ON BOTH SIDES OF VEHICLE/2 INCHES TALL.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MOBILE FOOD LICENSE NOT ON BOTH SIDES OF VEHICLE. INSTRUCTED TO HAVE LICENSE NUMBER ON BOTH SIDES OF VEHICLE/2 INCHES TALL.

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.