PAR BIRDIE FOODS Passes Health Inspection - Chicago Grocery store

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CAULKING AROUND THE WASHBOWL SINK IN ONE OF THE WASHROOM, WORN OUT. MUST RE CAULK AND MAINTAIN. MUST DEFROST THE SMALL FREZZER WITH PARATHA AND THE REACH IN FREEZER, WITH HEAVY ICE ACCUMULATED. MUST REMOVE ALL THE CARDBOARD BEING USED AS SHELF LINER IN THE MILK COOLER, AND SOME DISPLAY SHELVINGS.

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: MUST CLEAN AND SANITIZE THE FOLLOWING: WINDOW SILLS IN THE FRONT AREA; ALL DISPLAY SHELVINGS WITH DUST ACCUMULATED; BOTTOM INTERIOR OF THE REACH IN COOLERS THROUGHOUT THE STORE; EXPOSED HAND SINK; 2 COMPT SINK; WAHBOWL SINK; MILK DISPLAY SHELVINGS; INTERIOR BOTTOM SHELVE OF THE REACH IN FREEZER FOR THE PRE PACKAGED ICE CREAM/FROZEN READY TO EAT FOODS; AND THE WIRE RACK SHELVINGS INSIDE THE WALK IN COOLER AND MAINTAIN. MUST CLEAN IN DETAIL ONE OF THE THE CASHIER COUNTER AND MAINTAIN.(WITH DUST ACCUMULATED).

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: NEED TO CLEAN IN DETAIL THE FLOOR THROUGHOUT THE STORE ALONG THE WALL BASE AND ALL CORNER, UNDER ALL THE PALLETS OF THE RICE IN BAGS, AND IN BOTH WALK IN COOLER.

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: MUST CLEAN IN DETAIL AND REMOVE PEELING PAINT ON THE FAN INSIDE THE REACH IN FREEZER WITH READY TO EAT FOODS,WITH FROZEN NAAN,CHAPPATI, SAMOSA AND PARATHA,(WITH ACCUMULATED DUST AND PEELING PAINT).MISSING CEILING TILES AND STAINED CEILING TILES ABOVE THE RICE STORAGE AREA,REAR. MUST REPLACE CEILING TILES. DAMAGED WALLS, CEILING, INTERIOR OF THE DOOR OF THE WALK IN COOLER. MUST REPAIR, CLEAN IN DETAIL AND MAINTAIN. MUST CLEAN IN DETAIL AND SANITIZE THE WALLS, CEILING, AND CONDENSER AND INTERIOR OF THE DOOR OF THE PRODUCE WALK IN COOLER AND MAINTAIN. PEELING PAINT ON THE WALLS AROUND THE 2 COMPT SINK AND EXPOSED HAND SINK. MUST REMOVE PEELING PAINT.

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 AND END CAPS IN THE LIGHTING FIXTURES IN THE REAR STORAGE AREA WITH BAGS OF ONIONS AND PREP AREA FOR PRODUCE. MUST PROVIDE LIGHT SHIELD AND END CAPS. TWO BURNED OUT LIGHT BULBS IN THE PRODUCE DISPLAY COOLER. 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 AND END CAPS IN THE LIGHTING FIXTURES IN THE REAR STORAGE AREA WITH BAGS OF ONIONS AND PREP AREA FOR PRODUCE. MUST PROVIDE LIGHT SHIELD AND END CAPS. TWO BURNED OUT LIGHT BULBS IN THE PRODUCE DISPLAY COOLER. 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.