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: TWO KIND OF SAMOSA AT TEMP OF 102.6F AND 103.7F; FRIED VEGETABLE AT TEMP OF 110F, FOOD MENTIONED WAS STORED INSIDE THE HOT HOLDING UNIT AT FRONT COUNTER, WHICH THE UNIT MAINTAIN AIR TEMP OF 145.7F.FOUND VARIOUS KIND OF COOKED VEGETABLE/SOUPS STORED ON STEAM TABLE AT TEMP OF 88.7F-89.7F-93.4F- AND 100F.HOT WATER FOR THE UNIT WAS AT TEMP OF 147.8F. FOUND A LARGE POT OF COOKED CHICK PEAS STORED INSIDE THE WALK-IN COOLER AT TEMP OF 56.1F TO 57F MANAGER STATED THAT PRODUCTS WAS COOKED YESTERDAY.WALK-IN COOLER UNIT MAINTAINS AIR TEMP OF 41.6F.FOOD MENTIONED WAS DISCARDED AND DENATURED.POUNDS 14 VALUE $127. INSTRUCTED TO REHEAT FOOD AT TEMP OF 165F AND ABOVE PRIOR TO STORE FOOD TO STEAM TABLE.STEAM TABLE IS USED ONLY FOR HOT HOLDING,140F AND ABOVE, NOT TO REHEAT FOOD. 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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP AND PAPER TOWELS PROVIDED AT ALL EXPOSED HAND SINK. FRONT PREP AREA EXPOSED HAND SINK NO SOAP,REAR EXPOSED NO SOAP/ NO PAPER TOWELS,AND THE FRONT EXPOSED HAND SINK BY THE FRONT SERVING AREA NO SOAP AND PAPER TOWELS. SOAP AND PAPER TOWELS PROVIDED UPON MY REQUEST. CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE BASE WERE PORTABLE MIXER IS STORED NOT CLEANABLE SURFACE WITH POROUS MATERIAL,REPLACE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.BROKEN RUBBER GASKET AND BROKEN GLASS AT DOOR INSIDE THE PEPSI-COLA UNIT,INSTRUCTED TO REPLACE.

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: DEBRIS AND FOOD DANGLING FROM SHELVES INSIDE THE WALK-IN COOLER, INSTRUCTED TO CLEAN AND MAINTAIN. FOOD DEBRIS/GREASE INSIDE THE PEPSI-COLA REFRIGERATOR INSTRUCTED TO CLEAN AND MAINTAIN.DRY FOOD CONTAINER ENCRUSTED WITH FOOD DEBRIS,INSTRUCTED TO CLEAN 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: GROUT NOT INTACT ON FLOOR UNDER AND AROUND THE DOUGH UNIT BY THE WALK-IN COOLER AT REAR AREA,INSTRUCTED TO PROVIDE. DEBRIS AND GREASE UNDER THE COOKING EQUIPMENT,THREE COMPARTMENT SINK AND UNDER SHELVES INSIDE THE WALK-IN COOLER

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: FOOD STAINS AND FOOD DEBRIS ON WALL AT REAR PREP, DISH ROOM AND BY THE WALK-IN COOLER

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: FOOD STAINS AND FOOD DEBRIS ON WALL AT REAR PREP, DISH ROOM AND BY THE WALK-IN COOLER

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.