SABRI NIHARI RESTAURANT 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 VEGETABLES STORED INSIDE THE OVENS, WHICH BOTH UNITS WERE OFF. FOOD TEMPERATURE 89.9F TO 114.6F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED AT PRESENT TIME, NOR COOLING PROCESS LOG PROVIDED. FOOD DISCARDED AND DENATURED. POUND 10, VALUE 75. CRITICAL VIOLATION: 7-38-005(A).

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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT WATER WAS PROVIDED AT KITCHEN AND FRONT COFFEE/JUICE STATION EXPOSED HAND SINKS, ALSO THREE COMPARTMENT SINK AT SAID AREA. WATER TEMPERATURE 76.2F INSTRUCTED TO PROVIDE HOT WATER IN ALL MENTIONED SINKS. CRITICAL VIOLATION: 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 7-27-12 REPORT #1106282 #18- OBSERVED 25 OR MORE HOUSE FLIES THROUGHOUT THE BOTH PREP AREAS, DISH ROOM AND STORAGE. OBSERVED TWO LIVE ROACHES AT SERVING STATION BY THE MAIN KITCHEN.FOUND THREE ORANGE GLUE STICKS HANGING FROM CEILING IN PREP AREA ABOVE REFRIGERATOR AND PREP TABLE(EMPLOYEE WAS PREPING FOOD); SECOND PREP AREA/ DISH ROOM AND FRONT PREP AREA WERE BREAD IS COOKED.INSTRUCTED TO REMOVE FLIES,CLEAN AND SANITIZE BOTH KITCHEN AND FRONT PREP AREA.CONTACT PEST CONTROL IF NEEDED. OBSERVED TODAY(8-9-12)LIVE NYMPH AND ADULT ROACHES IN DIFFERENT PLACES OF PREMISES: FRONT SERVICE STATION, UNDER AND AROUND MOP SINK, UNDER THE DISH MACHINE, UNDER EXPOSED HAND SINK, UNDER THE PREP BREAD DOUGH TABLE,BY THE DOUGH. ALSO LIVE ROACHES WERE OBSERVED AT STORAGE ON WALL BEHIND THE SHELF WITH CLEAN DISHES STORED ON IT, IN EMPLOYEE WASHROOM, ON SODA SYRUP BOXES. OVER 30 ROACHES. 11 RAT DROPPINGS WERE OBSERVED AT FRONT KITCHEN UNDER THE THREE COMPARTMENT SINK. STILL OBSERVED LIVE FLIES THROUGHOUT THE PREMISES. ALSO SMALL FLIES WERE OBSERVED AT REAR FOOD STORAGE. OVER 50 FLIES. INSTRUCTED TO ELIMINATE ROACHES, FLIES AND REMOVE RAT DROPPINGS. NEED TO CLEAN AND SANITIZE ALL THE AREAS/EQUIPMENT IN BOTH FOOD PREP AREAS AND UTENSIL WASHING ROOM. NEED TO SEAL ALL CRACKS AND CREVICES THROUGHOUT THE PREMISES. SEAL AND REPLACE BASEBOARD WALL/COVING OUTSIDE THE DISH MACHINE AREA. ELIMINATE PEST HARBORAGE/BREEDING AREAS. HAVE ADDITIONAL SERVICE BY LICENSED PEST CONTROL COMPANY. CRITICAL VIOLATION:7-42-090.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: VIOLATION UPGRADED TO CRITICAL #14.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE FOOD STORED INSIDE THE COOLERS AND FREEZERS.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INVERT ALL CLEAN POTS/PANS.

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: PROVIDE LIDS THAT ARE TIGHT FITTED FOR DRY FOOD CONTAINERS.

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: CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, MICROWAVES, COOLERS/FREEZERS, SHELVES/TABLES (INCLUDING UNDERSIDES) RUBBER GASKETS, INGREDIENT/BULK CONTAINERS. REMOVE ALL FOOD DEBRIS.

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 FLOOR THROUGHOUT THE PREMISES, SPECIALLY UNDER THE SHELVES,EQUIPMENT, CORNER AND ALONG THE BASEBOARD WALL. SEAL ALL COVING/BASEBOARDS BEHIND COOKING EQUIPMENT IN BOTH KITCHENS AND THROUGH-OUT. REPLACE MISSING GROUT.

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: REMOVE FOOD STAINS ON WALL AT EMPLOYEE CHANGING ROOM. CLEAN WALLS THROUGH-OUT TO REMOVE FOOD STAINS AND DEBRIS. CAULK AND SEAL SMOOTHLY ALL GAPS/OPENINGS AROUND PIPES AND CONDUITS THROUGH-OUT PREMISES. WATER DRIPPING FROM CEILING IN FRONT OF UTILITY SINK IN FRONT KITCHEN, CEILING APPEARS SATURATED WITH WATER. MUST REPAIR LEAK.

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: NEED TO CLEAN LIGHT SHIELD THROUGHOUT THE PREMISES, DUST BUILD-UP. PROVIDE SHIELD FOR THE LIGHT ABOVE THE MOP SINK BY THE FRONT KITCHEN. LIGHT IN WALK-IN FREEZER NOT WORKING. MUST REPAIR OR 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE STOPPERS FOR THE THREE COMPARTMENT SINK, FRONT KITCHEN

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: PROVIDE STOPPERS FOR THE THREE COMPARTMENT SINK, FRONT KITCHEN

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.