SALAM RESTAURANT Fails Health Inspection - Chicago Restaurant

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: OBSERVED NON POTABLE WATER FROM CONDENSER UNIT DRIPPING DIRECTLY ON CUCUMBERS IN WALK IN COOLER. INSTRUCTED MANAGER TO REMOVE CUCUMBERS FROM COOLER AND TO ENSURE NO FURTHER IS ADULTERATED THROUGH CROSS-CONTAMINATION OF NON POTABLE WATER. MANAGER DISCARDED 10 POUNDS CUCUMBERS ($15) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 45-50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 3 POUNDS OF BANANA LEAF WRAPPED COOKED VEGETABLES AND 1/2 POUND OF SHREDDED CHEESE ( $30) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED CHICKPEAS STORED ON FLOOR IN WALK IN COOLER. INSTRUCTED MANAGER TO ENSURE ALL ITEMS ARE AT LEAST 6 INCHES OFF THE FLOOR IN FACILITY.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED 3 COMPARTMENT SINK AS WELL AS COOLER DOORS WITH HEAVY SOIL AND DEBRIS BUILD UP INSTRUCTED MANAGER TO CLEAN

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED HAND WASHING SINK IN FRONT PREP AREA WHICH LEAKS FROM BOTTOM PIPES. INSTRUCTED MANAGER TO REPAIR

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED MANAGER TO ENSURE ALL NON-MANAGERIAL STAFF HAVE UP TO DATE FOOD HANDLER CERTIFICATES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED CERTIFIED FOOD MANAGER WITH EXPIRED FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED CERTIFIED FOOD MANAGER WITH EXPIRED FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.