QAATO INCORPORATION Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED WHITE RICE STORED AT STEAM TABLE AT TEMP OF 99.8F TO 100.3F,STEAM TABLE WAS TURNED OFF; COOKED GOAT AT TEMP OF 56.9F WHICH WAS STORED IN CONTAINER ON TOP WHITE CHEST FREEZER,AND COOKED DICED GREENS AT TEMP OF 123F STORED ON TOP THE PREP TABLE IN THE KITCHEN.COOKED FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE.FOOD DISCARDED AND DENATURED.POUNDS 10,VALUE 100

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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: SEWAGE WASTE WATER BACKING UP AT THREE COMPARTMENT SINK WHEN WATER IS RELEASED FROM COMPARTMENT,BLACK WATER WITH FOOD PARTICLES COMING UP TO COMPARTMENT SINK.INSTRUCTED TO REPAIR CAUSE OF THE SEWAGE DISPOSAL ISSUE. CRITICAL VIOLATION:7-38-030

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.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: MICE INFESTATION ON PREMISES.WE OBSERVED MICE DROPPINGS THROUGHOUT THE PREMISES SPECIALLY IN THE KITCHEN:ON SHELVES BY THE DRY FOODS,UNDER SHELVES,BEHIND AND UNDER THE COOKING EQUIPMENT,INCLUDED INSIDE THE DEEP FRYER. AT REAR STORAGE,UNDER SHELVES AND ON SOUTH EAST CORNER,AND BEHIND THE REAR EXIT DOOR,DROPPINGS ON SHELF UNDER THE PREP TABLE IN THE KITCHEN BETWEEN BLUE FOOD CONTAINERS.BEHIND THE CHEST FREEZER.MICE DROPPINGS UNDER THE SHELF AT NORTH SIDE OF THE KITCHEN AND ON NORTH-EAST CORNER OF THE SAME LOCATION.MICE DROPPINGS UNDER THE FRONT COUNTER AND FEW DROPPINGS INSIDE THE WASHROOM. NUMEROUS DROPPING TO COUNT.OUTER OPENING NOT PROTECTED.REAR DOOR AND SCREEN DOOR NOT RODENT/INSECT PROOFED.MUST RODENT/INSECT PROOF DOORS.DOOR MUST BE TIGHT FITTED TO FRAME DOOR.NEED TO REMOVE DROPPINGS,CLEAN AND SANITIZE ALL AREA MENTIONED.CONTACT PEST CONTROL CRITICAL VIOLATION:7-38-020

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL CONTAINERS NEEDS LABELS, IN ALL REFRIGERATION UNITS,REACH IN,AND STORAGE AREA

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FAUCET AT THREE COMPARTMENT SINK IN POOR REPAIR, WATER HANDLES BROKEN,AND FAUCET NOT STEADY TO THE TREE COMPARTMENT SINK ,INSTRUCTED TO REPAIR.HOT WATER HANDLE AT THREE COMPARTMENT SINK AT FRONT DINING AREA BROKEN ,NO HOT WATER PROVIDED AT SAID SINK.INSTRUCTED TO REPAIR BOTH FAUCET. THREE COMPARTMENT SINK IN KITCHEN IN POOR REPAIR.WATER LEAKING FROM BASE OF THE COMPARTMENT BY THE DRAIN BOARD,MUST WELD UNIT WITH A SMOOTH APPLICATION AND NON-RUST MATERIAL NO STOPPERS PROVIDED AT THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE

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: FOOD DEBRIS ON SHELVES THROUGHOUT THE PREMISES.GREASE BUILD-UP AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,INCLUDED DEEP FRYER.NEED TO CLEAN PIPE BEHIND COOKING EQUIPMENT. BLACK SLIME AROUND FAUCET AT EXPOSED HAND SINK,INSTRUCTED TO CLEAN AND MAINTAIN.NEED TO CLEAN HOOD AND FILTERS

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: GREASE ON FLOOR UNDER AND AROUND COOKING EQUIPMENT,DEBRIS ON FLOOR THROUGHOUT THE PREMISES,UNDER SHELVES,ALONG BASEBOARD WALLS,AND CORNERS,NEED TO CLEAN AND MAINTAIN. FOUND EXTREMELY SOILED A PARTIAL RUG ON FLOOR BY THE STEAM TABLE IN THE KITCHEN INSTRUCTED TO REMOVE AND PROVIDE FLOOR TILE,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. CARPET AT DINING AREA SOILED INSTRUCTED TO CLEAN/SHAMPOO OR REPLACE IT WITH FLOOR TILES,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.FOOD STORED ON FLOOR MUST BE ELEVATE 6"OFF THE FLOOR.

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: LIGHT SHIELD WITH DEBRIS IN THE KITCHEN INSTRUCTED TO 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: KITCHEN WALLS NEED TO BE CLEANED AND REPAIRED.

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: LIGHT SHIELD WITH DEBRIS IN THE KITCHEN INSTRUCTED TO CLEAN AND MAINTAIN

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: LIGHT SHIELD WITH DEBRIS IN THE KITCHEN INSTRUCTED TO CLEAN AND MAINTAIN

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.