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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. FOUND 50LBS OF YOGURT INSIDE A LARGE STAINLESS STEEL PAN SITTING ON TOP OF A MILK CRATE AT 80.9F. ALSO FOUND FOUR MIDDLE SIZE DEEP POTS HOLDING CURRY SAUCE, LENTIL SOUP AND TWO OTHER STEW AT VARIOUS TEMPERATURES FROM 120.4F TO 100.6F ON THE STOVE TOP BURNERS WHICH WERE TURNED OFF. APPROXIMATE VALUE AT $500.00 DOLLARS ALL ABOVE PRODUCT WAS DISCARDED. MANAGER WAS INSTRCUTED TO MAINTAIN HOT FOODS AT 140F AND COLD FOODS AT 40F AND BELOW AT ALL TIMES. CRITICAL CITATION ISSUED.

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: DURING INSPECTION AT 210PM CERTIFIED FOOD SERVICE MANAGER WAS NOT PRESENT WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING SERVED, COOKED AND HANDLED. MANAGER SHOWED UP AT 235PM. CDI CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE PRESENT AT ALL TIMES.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY DATE AND LABEL ALL PREPARED FOOD PRODUCTS INSIDE THE WALK-IN FREEZER.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY STORE ALL FOODS NOT IN ORIGINAL CONTAINER IN FOOD GRADE BAGS AT ALL TIMES. FOUND MEATS IN SOME COOLERS AND IN THE WALK-IN FREEZER IN PLASTIC SHOPPING BAGS.

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: MUST PROPERLY SOUP SPOONS IN THE SERVICE KITCHEN WITH THE HANDLES UP SO AS TO NOT CONTAMINATE WHEN USED.

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: MUST REPAIR LOOSE GASKET AT THE 2DR REFRIGERATOR IN THE SERVICE KITCHEN.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR LOOSE GASKET AT THE 2DR REFRIGERATOR IN THE SERVICE KITCHEN.

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.