QAATO INCORPORATION Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REFRIGERATOR BEHIND SERVICE COUNTER WITH MEASURED AIR TEMPERATURE OF 54.2 DEGREES F. UNIT CONTAINED POTENTIALLY HAZARDOUS FOODS NOTED IN VIOLATION #3. TAGGED HELD FOR INSPECTION. INSTRUCTED MANAGER TO HAVE UNIT MAINTAINED OR REPLACED. CITATION #63822-14 COURT DATE 11.18.10, 400 W SUPERIOR, ROOM 112, 10AM

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND MELON PASTE, RAAW EGGS, CREAMER LABLED "KEEP REFIRGERATED" TURKEY SAUSAGE, COOKED RICE, SMASHED BEANS, BEEF STEW IN REFRIGERATOR NOTED IN VIOLATION #02 AT TEMPERATURES RANGING FROM 42.9 - 50.1 DEGREES F. INSTRUCTED MANAGER TO DISPOSE AND DENATURE ALL FOODS. MANAGER COMPLIED. TOTAL WEIGHT 10 LBS, VALUE $120. ALL WEIGHTS AND VALUES ARE APPROXIMATIONS. CITATION #63822-14 COURT DATE 11.18.10, 400 W SUPERIOR, ROOM 112 AT 10 AM.

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND A 3 COMPARTMENT SINK IN FRONT SERVICE AREA WHICH WHEN FILLED DID NOT DRAIN PROPERLY. NOTED GREASY WATER COMING UP IN OTHER COMPARTMENTS THEN SLOWLY DRAINING. TAGGED HELD FOR INSPECTION. INSTRUCTED MANAGER TO USE 3 COMPARTMENT SINK IN PREP AREA FOR WASHING RINSING AND SANITIZING AND TO HAVE SINK MAINTAINED. CITATION #63823-15. COURT DATE 11.18.10, 400 W SUPERIOR, ROOM 112, 10 AM.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST ADJUST LEGS OF THE 3 COMPARTMENT SINK TO PROVIDE PROPER DRAINING. PROPERLY

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL EQUIPMENT INCLUDING STOVES, REFRIGERATION UNITS, PREP AREAS, SHELVING TO REMOVE ACCUMULATED GRIME THROUGHOUT PREMISES. CLEAN INSIDE AND OUT, UNDER AND BEHIND.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR DAMAGED FLOOR TILES IN FRONT DINING AREA, BEHIND SERVICE COUNTER AND DAMAGED CEMENT FLOOR IN REAR PREP AREA.

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: The walls and ceilings shall be in good repair and easily cleaned. REPLACE DAMAGED AND STAINED CEILING TILES THROUGHOUT DINING AREA AND THROUGHOUT PREMISES AS NEEDED. DETAIL CLEAN WALLS IN PREP AREA AND AS NEEDED THROUGHOUT PREMISES. SEAL/PAINT WALLS IN DINING AREA TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

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: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELD IN REAR PREP AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REPAIR DAMAGED HANDLE FOR 3 COMPARTMENT SINK IN PREP AREA.

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: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REPAIR DAMAGED HANDLE FOR 3 COMPARTMENT SINK IN PREP AREA.

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.