SABRI NIHARI RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

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. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE INSIDE THE WALK IN COOLER . WALK IN COOLER TEMPERATURE AT 39.8F. MEAT GOAT AT 50.1 F AND 49.9F. CITATION ISSUED CRITICAL. 7-38.005A. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW DURING STORAGE INSIDE THE WALK IN COOLER. MANAGER DISCARDED THE PRODUCT WORTH $300.00 AND TOTAL 50 LBS.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK CONTAINER MUST HAVE A LABEL/NAME OF THE PRODUCT.

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: INSTRUCTED TO REPLACE CHOPPING BOARD THAT IS ALREADY WORN OUT WITH DEEP CUT ALSO. MISSING 3 DRAIN STOPPER ON THE 3 COMPARTMENT SINK IN THE SERVICE KITCHEN. MUST 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR BEHIND AND UNDER THE COOKING STOVES IN THE SERVICE KITCHEN NEEDS DETAIL CLEANING.

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: HOOD WITH DUST AND GREASE BUILT UP IN THE SERVICE KITCHEN. MUST CLEAN IN DETAIL AND MAINTAIN. VENTILATION COVER IN THE EMPLOYEE'S WASHROOM WITH HEAVY DUST BUILT UP. MUST CLEAN IN DETAIL AND MAINTAIN. SEAL ALL OPENINGS/GAPS AROUND PIPES/PLUMBING THROUGHOUT.

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: HOOD WITH DUST AND GREASE BUILT UP IN THE SERVICE KITCHEN. MUST CLEAN IN DETAIL AND MAINTAIN. VENTILATION COVER IN THE EMPLOYEE'S WASHROOM WITH HEAVY DUST BUILT UP. MUST CLEAN IN DETAIL AND MAINTAIN. SEAL ALL OPENINGS/GAPS AROUND PIPES/PLUMBING THROUGHOUT.

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.