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

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO PAPER TOWELS AND SOAP AT THE EXPOSED HAND SINK IN FOOD PREP AREA AND NO PAPER TOWELS AT EMPLOYEE'S WASHROOM. INSTRUCTED TO PROVIDE PAPER TOWELS AND SOAP AT ALL TIMES. MANAGER PROVIDED PAPER TOWELS AND SOAP DURING THE INSPECTION. ALSO, OBSERVED THE EXPOSED HAND SINK IN FOOD PREP AREA NOT ACCESSIBLE. OBSTRUCTED BY BUCKETS, COOKING EQUIPMENT AND CASES OF PRODUCE. INSTRUCTED TO MAKE THE HAND SINK ACCESSIBLE AT ALL TIMES. MANAGER REMOVED ALL ITEMS. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 10 LIVE ROACHES ON WALL BY THREE COMPARTMENT SINK. ON SHELVING ABOVE THE SINK, AND ABOVE REAR BACK DOOR IN THE KITCHEN. INSTRUCTED TO HAVE LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT FOR ROACHES TO ELIMINATE OR MINIMIZE ROACH ACTIVITY, SEAL ALL OPENINGS, CRACKS, CREVICES AND HOLES NOTED IN SURROUNDING WALLS AND SHELVING OF THE THREE COMPARTMENT SINK. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHLORINE CHEMICAL TEST STRIPS ON PREMISES. MUST PROVIDE TO CHECK SANITIZING CONCENTRATION LEVELS WHILE WASHING, RINSING AND SANITIZING AT THE THREE COMPARTMENT SINK. 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 #1946953 ON 7-21-16 NOT CORRECTED. #45- NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION. MUST PROVIDE PROOF OF FOOD HANDLER TRAINING. 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: MUST NOT USE GROCERY BAGS AS FOOD CONTAINERS.

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: OBSERVED CARDBOARD, DUCT TAPE AND PAPER USED AS LINERS IN SHELVING UNITS THROUGHOUT THE FACILITY. INSTRUCTED TO REMOVE TO MAKE ALL SMOOTH AND EASILY CLEANABLE. OBSERVED DUST/GREASE BUILD UP WITH DEBRIS ON SHELVES THROUGHOUT FOOD PREP AREA. INSTRUCTED TO CLEAN 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED DUST AND GREASE BUILD UP ON HOOD ABOVE STOVE, AND AROUND STOVE, UNCLEAN EXTERIOR TWO DOOR COOLER AND ALL COOKING EQUIPMENT. FOOD DEBRIS INSIDE MICROWAVE, AND HOT HOLDING TABLE. INSTRUCTED TO DETAIL CLEAN SAID EQUIPMENT 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 ENTIRE KITCHEN, INSIDE HOT WATER CLOSET, UNDER AND BEHIND ALL SINKS, COOLERS AND COOKS LINE EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. ALL STORED ITEMS THROUGHOUT THE FRONT COUNTER AREA MUST BE ELEVATED FROM THE FLOOR SIX INCHES OR ABOVE

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: HOLE IN THE WALL IN THE HOT WATER CLOSET AND IN THE EMPLOYEE WASHROOM. MUST SEAL. DIRTY WALL BEHIND THE THREE COMPARTMENT SINK. MUST CLEAN. DUST IN CEILING VENT AND CEILING TILES THROUGHOUT THE KITCHEN. MUST CLEAN AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELD ABOVE THE KITCHEN PREP TABLE. MUST REPLACE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELD ABOVE THE KITCHEN PREP TABLE. MUST REPLACE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.