SUKHADIA SWEETS & SNACKS Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND VARIOUS KIND OF COOKED SWEETS WITH VEGETABLE INSIDE: SAMOSA AT TEMP OF 119.8F TO 120.1F; MESHI THEPLA AT TEMP OF 125.6F TO 126F; POOSAN PALI AT TEMP OF 128.4F, THESE FOOD WERE STORED INSIDE THE HOT HOLDING UNIT, WHICH MAINTAINED AIR TEMP OF 145.5F. ON TOP THE FRONT COUNTER FOUND 8 EACH SANDWICHES BAGS FILLED WITH COOKED PATTIES OF VEGETABLE AND BEANS AT TEMP OF 72.5F AND 71F. FOOD WAS DISCARDED BY THE MANAGER. NO PROOF OF TIME AND TEMPERATURE PROVIDED AT PRESENT TIME.POUND 6,VALUE 33.05 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURFACES, SUCH AS KITCHEN EQUIPMENT ,PUSHING SWING DOOR(DOOR SURFACE DIRTY) BY GOING IN AND OUT THE REAR AND FRONT PREP AREA,FIXING HER CAP AND SCRATCHING HER HEAD, AND ANSWERING THE PHONE,ALL THIS TIME EMPLOYEE WAS WEARING ONE FOOD GLOVE(RIGHT HAND)AND WITHOUT REMOVING GLOVE AND WASH HANDS SERVED COSTUMER READY TO EAT FOOD. HAND WASHING PROCEDURE WAS EXPLAINED TO CERTIFIED FOOD HANDLER. CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING PREPARATION STORAGE AND DISPLAY. FOUND TWO PANS OF READY TO EAT FOOD PRODUCTS UNCOVERED STORED ON TOP THE FRONT COUNTER IN PUBLIC VIEW. FOUND COOKED FOOD STORED ON TOP EACH OTHER INSIDE THE WALK-IN COOLER ON SHELVES. AS WE(CERTIFIED MANAGER AND MYSELF)RE-ENTERED THE KITCHEN OBSERVED EMPLOYEE COOLING FRESH RICOTTA CHEESE UNDER RUNNING COLD WATER INSIDE THE MOP SINK. CERTIFIED MANAGER DISCARDED PRODUCT.INFORMATION ON FOOD PROTECTION GIVEN TO MANAGER.POUNDS 12.FOOD WAS PROPERLY STORED IN WALK-IN COOLER AND FOOD WAS COVERED AT FRONT COUNTER. SERIOUS VIOLATION:7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PROVIDE LABELS FOR FOOD STORED INSIDE THE REACH-IN COOLER:FOOD INGREDIENTS,ESTABLISHMENT NAME AND ADDRESS AND DATES OF PREPARATION AND DISCARD DATE.

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: FRONT HOT HOLDING UNIT IN POOR REPAIR, OBSERVED SIDE OF UNIT BROKEN, REMOVE TAPE AND PROPERLY REPAIR. PROVIDE SPLASH GUARD BETWEEN ICE MACHINE AND PLASTIC SINK, FRONT AREA. PIECE OF WOOD UNDER THE SMALL MIXER IN PREP AREA,ACROSS THE EQUIPMENT IN POOR REPAIR,SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL. REMOVE AND REPLACE IN POOR REPAIR CUTTING BOARD(SURFACE HAS A LAYER OF BLACK SUBSTANCE)STORED ON FLOOR BETWEEN THE PREP TABLE,IN THE KITCHEN. OBSERVED RUSTY SHELVES INSIDE THE WALK-IN COOLER,SURFACE MUST BE SMOOTH,CLEANABLE.

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: RE GROUT FLOOR THROUGHOUT THE KITCHEN AND DISH ROOM,WATER STANDING BETWEENS THE FLOOR TILES. REMOVE EXCESS DEBRIS FROM UNDER THE COOLERS,COOKING EQUIPMENT AND SHELVES, FRONT SERVING/PREP AREA.

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: SEAL BROKEN WALL BEHIND THE PREP TABLE,SOUTH WALL.BY EXIT DOOR.

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: SEAL BROKEN WALL BEHIND THE PREP TABLE,SOUTH WALL.BY EXIT DOOR.

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.