SUKHADIA SWEETS & SNACKS Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NOTED LOW TEMPERATURE DISH WASHING MACHINE IN POOR REPAIRS AND NOT PROPERLY SANITIZING. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINED AND PROPERLY SANITIZING. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: NOTED A THICK, BLACK AND SLIMY SUBSTANCE INSIDE THE INNER LINING OF ICE MACHINE DRIPPING ON TO THE ICE.INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY CLEANED AND SANITIZED. MANAGER IMMEDIATELY HAD EMPLOYEES CLEAN AND SANITIZE THE ICE MACHINE. SERIOUS VIOLATION #7-38-005(B)

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CURRENT CITY OF CHICAGO FOOD SERVICE CERTIFICATE OR CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOOD ITEMS ARE PREPARED AND SERVED (SOUPS, CHICKEN, SAMUSAS,PASTRIES ETC). INSTRUCTED TO HAVE A CITY CERTIFICATE ON SITE AT ALL TIMES. SERIOUS VIOLATION #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: NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1751753 DATED 4/8/2016 NOT CORRECTED:-#30) ALL PREPACKAGED DESSERTS AND ICE CREAM NEED TO BE LABELED WITH INGREDIENTS LISTED, NAME OF PRODUCT, NAME OF FACILITY THAT PRODUCT WAS MADE AND PACKAGED AND ADDRESS. LABEL ALL PREPACKAGED ITEMS AND MAINTAIN. #31) OBSERVED SINGLE SERVICE UTENSILS STORED IMPROPERLY. STORE WITH HANDLES FACING OUT TO PREVENT CONTAMINATION, #32) OBSERVED RAW WOOD UNDER STANDING MIXER IN KITCHEN. RAW WOOD IS PROHIBITED. WOOD MUST BE PAINTED OR SEALED SO THAT IT IS SMOOTH AND EASILY CLEANABLE. REMOVE ALL TIN FOIL COVERING COOKING EQUIPMENT.#34) OBSERVED FLOOR DRAINS UNCLEAN. CLEAN AND MAINTAIN FLOOR DRAINS.#36) OBSERVED LIGHT SHIELD MISSING FROM LIGHT NEAR WALK IN COOLER AND LIGHT SHIELD MISSING FROM INSIDE WALK IN COOLER. REPLACE AND MAINTAIN #41) CLEAN ALL UNNECESSARY ITEMS OUT OF AREA NEAR HAND SINK IN KITCHEN ON RIGHT HAND SIDE WHEN ENTERING KITCHEN. THERE IS EXTRA EQUIPMENT STORAGE. ALL VIOLATIONS MUST BE CORRECTED. SERIOUS VIOLATION #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: NOTED SOME FOOD ITEMS STORED IN TIN CANS AND INSIDE GROCERY BAGS. INSTRUCTED TO STORE FOOD ITEMS INSIDE ORIGINAL FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS.

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: NOTED RUSTY SHELVES INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.NOTED MILK CRATES USED FOR ELEVATION AT THE OUTSIDE DRY STORAGE AREA. INSTRUCTED TO PROVIDE APPROVE SHELVING FOR FOOD STORAGE AND MUST BE 6" ABOVE FLOOR.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED CLUTTER ON SHELVING AT THE OUTER DRY STORAGE AREA BY THE FURNACE ROOM. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED CLUTTER ON SHELVING AT THE OUTER DRY STORAGE AREA BY THE FURNACE ROOM. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.