SUKHADIA SWEETS & SNACKS Fails Health Inspection - Chicago Restaurant

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GREASE CONTAINER NOT MAINTAINED WITH GREASE AND DEBRIS ON THE LID AND RIM AROUND THE LID. INSTRUCTED TO CLEAN AND MAINTAIN. CITATION ISSUED SERIOUS 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: MANAGER ON SITE HAS NO CITY OF CHICAGO CERTIFICATE OF SANITATION. X2 CITY OF CHICAGO CERTIFICATE POSTED ON THE WALL,BUT THE SAID PERSONS WERE NOT ON SITE. CITATION SERIOUS 7-38-012.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT # 596252 DATED 6/9/2011. #32-MUST RE CAULK THE SPLASHGUARD OF THE 3 COMPARTMENT SINK AND MAINTAIN. CITATION ISSUED SERIOUS 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROVIDE LABEL/NAME OF THE PRODUCT ON ALL FOOD CONTAINERS INSIDE THE WALK IN COOLER AND COLD HOLDING UNIT WITH READY TO EAT FOOD NOT IN ORIGINAL CONTAINER. ALSO BULK CONTAINER WITH FLOUR,SALT,RICE ETC. NEEDS LABEL ON THE LID OR OUTSIDE THE CONTAINER.

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: CAULKING WORN OUT ON BOTH EXPOSED HAND SINK AND ONE COMPARTMENT SINK. MUST RE CAULK AND MAINTAIN. MUST INSTALL SPLASHGUARD BETWEEN THE EXPOSED HAND SINK AND ONE COMPARTMENT SINK. MUST REPAIR BROKEN HAND DYER INSIDE THE CUSTOMER WASHROOM(MEN). EXPOSED HAND SINK IN THE REAR, FRONT AND ONE COMPARTMENT SINK HOT HANDLE OF THE FAUCET NOT IN GOOD REPAIR. MUT REPAIR AND MAINTAIN.

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: MUST CLEAN IN DETAIL THE CART FOR THE MIXER, ALL THE LID AND EXTERIOR OF ALL THE BULK CONTAINERS, THE EXTERIOR AND DOORS OF ALL THE COOKING EQUIPMENT, INSIDE BOTTOM SHELVE OF THE COLD HOLDING UNIT AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON THE WALLS INSIDE THE PRIVATE(EMPLOYEES) WASHROOM. MUST SCRAPE PEELING PAINT AND RE PAINT. WALLS BEHIND AND ON THE SIDE OF THE COOKING STOVES NEED DETAIL CLEANING 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OUT LIGHT BULBS ON THE HOOD XI BULB IN THE FRONT HOOD AND X3 BULBS IN THE REAR HOOD. MUST REPLACE. MISSING LIGHT SHIELD ON THE TOP OF THE DRY STORAGE SHELVES IN THE REAR AREA CLOSE TO THE WALK IN COOLER. MUST PROVIDE LIGHT SHIELD.

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: BURNED OUT LIGHT BULBS ON THE HOOD XI BULB IN THE FRONT HOOD AND X3 BULBS IN THE REAR HOOD. MUST REPLACE. MISSING LIGHT SHIELD ON THE TOP OF THE DRY STORAGE SHELVES IN THE REAR AREA CLOSE TO THE WALK IN COOLER. MUST PROVIDE LIGHT SHIELD.

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.