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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS ITEMS OUTSIDE ON THE COUNTER, INSIDE THE REFRIGERATION AND HOT HOLDING TO BE IMPROPER:-LENTIL SAMOSAS 74.1F, CHICK PEA SAMOSAS 74.3F, VEGETABLE CHITORI 78.3, POTATOES SAMOSA 73.2F, SAMOSAS 88.2F, CHILI 86.2F, YOGURT 47.7F, RICE CAKE 68.3F, POTATOES 84.7F/74.1F, VEGETABLE SAMOSA 94.3F, CHICK PEAS 65.8F/44.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $60 THROUGH DENATURING PROCESS. 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NOTED NO COLD RUNNING WATER AT THE HAND WASH SINK BY THE JUICE BAR, NO PAPER TOWELS AT ALL 3 HAND WASH SINKS AND NO SOAP AT THE HAND WASH SINK BY THE STOVE AT FRONT PREP. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS AND MUST HAVE HOT AND COLD RUNNING WATER AT ALL SINKS. CRITICAL VIOLATION #7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

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 ONTO THE ICE. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY CLEANED, SANITIZED AND MAINTAINED. 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: NOTED ASSORTED PACKAGED FOOD ITEMS AT THE DISPLAY COOLERS AND SHELVING NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME, INGREDIENTS AND SOURCE. LABEL BULK ITEMS...NOTED FOOD ITEMS STORED IN GROCERY BAGS IN THE REFRIGERATION UNITS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED 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 MILK CRATES USED FOR ELEVATION AT THE FAR REAR 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED STAINED WALLS BEHIND THE FRONT HOT HOLDING UNIT, STAINED CEILING TILES AND THE REAR KITCHEN PREP AREA. INSTRUCTED TO CLEAN 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: NOTED MISSING LIGHT BULBS AT THE REAR DRY STORAGE AREA. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING FOR THE DRY STORAGE (REPLACE BULBS) AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED HAND WASH SINK BY THE JUICE MACHINE AREA WITH NO SPLASH GUARD. INSTRUCTED TO INSTALL A SPLASH GUARD AT THE HAND WASH SINK....NOTED PREMISE USING STAINED PLASTIC 1 COMPARTMENT SINK FOR FOOD PREPARATION. MUST REPLACE WITH A STAINLESS STEEL SINK DESIGNED FOR FOOD PREPARATION.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NOTED SOME REFRIGERATION UNITS WITH NO THERMOMETERS. INSTRUCTED TO INSTALL READABLE THERMOMETERS INSIDE ALL REFRIGERATION UNITS CONSPICUOUSLY DISPLAY FOR EASY TEMPERATURE MONITORING.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NOTED SOME REFRIGERATION UNITS WITH NO THERMOMETERS. INSTRUCTED TO INSTALL READABLE THERMOMETERS INSIDE ALL REFRIGERATION UNITS CONSPICUOUSLY DISPLAY FOR EASY TEMPERATURE MONITORING.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.