OSAS AFRICAN RESTAURANT & CATERING SERVICES Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMP INSIDE THE 2 DOOR REACH IN COOLER SUCH AS FRIED FISH AT 46.5F,50LBS; COOKED SPINACH AT 44.9F, 15LBS; SAUT�ED FISH AT 46.5F, 50LBS; GOAT MEAT AT 55.0F,20LBS; RAW FISH ON TOP OF THE PREP TABLE AT 77.7F, 40LBS. CRITICAL VIOLATION 7-38-005(A) REACH IN COOLER TEMP AT 41.0F. MANAGER DISCARDED THE SAID PRODUCT WORTH $300.00.TOTAL 175LBS.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER WHILE PREPARING AND COOKING POTENTIALLY HAZARDOUS FOODS SUCH AS FRIED FISH, SAUT�ED FISH, SAUT�ED GOAT, RICE ETC. SERIOUS VIOLATION 7-38-012. ADESUWA OBASEKI ARRIVED ON SITE AT 3:55PM DURING INSPECTION.

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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST STRIP FOR THE 3 COMPARTMENT SINK SANITIZER. MUST PROVIDE AND MAINTAIN ON SITE ALL THE TIMES. 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 VIOLATIONS NOT CORRECTED FROM REPORT #1578277 DATED 9/29/16. #30-: MUST ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR AT ALL TIMES. #33-: FOOD DEBRIS/SPLATTER ON THE WOODEN SHELF WHERE THE 3 MICROWAVES ARE STORED, RUBBER GASKETS AND INTERIOR SURFACE OF THE FREEZER UNIT, EXPOSED HAND SINK BOWL, AND THE DRY FOOD STORAGE SHELVES. INSTRUCTED TO DETAIL CLEAN THE ABOVE MENTIONED AREAS AND MAINTAIN. 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL CLEAN UTENSILS,POTS,PANS FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST ACCUMULATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE ALL CARDBOARD THAT ARE ALREADY SOILED WITH GREASE ACCUMULATED ON TOP OF THE CHOPPING BOARD AND PREP TABLE AND MAINTAIN. REMOVE RUST ON THE EXTERIOR LID OF THE CHEST FREEZER OR REPLACE AND MAINTAIN. DEFROST CHEST FREEZER WITH HEAVY ICE ACCUMULATED 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: MUST CLEAN THE FLOOR THRU-OUT THE PREP /KITCHEN AREA ALONG THE WALL BASE ALL CORNER ,UNDER ND BEHIND THE COOKING EQUIPMENT ,UNDER THE 3 COMPARTMENT SINK 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HEAVY LEAK ON THE FAUCET CONNECTOR ARM OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK AND MAINTAIN. LEAK ON THE ON AIR CONDITIONER CONDENSER BEHIND THE FRONT COUNTER. MUST REPAIR TO STOP THE LEAK.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HEAVY LEAK ON THE FAUCET CONNECTOR ARM OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK AND MAINTAIN. LEAK ON THE ON AIR CONDITIONER CONDENSER BEHIND THE FRONT COUNTER. MUST REPAIR TO STOP THE LEAK.

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.