SUKHADIA SWEETS & SNACKS Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. OBSERVED FRONT PREP TWO DOOR COOLER WITH AN AMBIENT TEMPERATURE OF 56F WITH FOOD SUCH AS YOGURT AT 47.8F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL.CRITICAL VIOLATION 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES: CHICK PEAS AT 50.7F, YOGURT AT 47.8F, BEANS AT 44.2F, POTATOES AT 43.9F. OBSERVED HOT HELD POTATOES IN THE STEAM TABLE AT 129.7F. OBSERVED THE FOLLOWING FOR SALE ON DISPLAY SHELVING ABOVE THE COOLER AND STEAM TABLE: POTATO FILLED PASTRIES AT 77.2F, AND POTATO CAKES AT 84.9F. ALL FOOD DISCARDED. APPROXIMATELY 25 LBS WITH A VALUE OF $100.00 TOTAL. 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: OBSERVED THE FRONT JUICE PREP HAND WASHING SINK WITHOUT HOT OR COLD RUNNING WATER. WATER TURNED OFF FROM LOWER VALVES. ALSO OBSERVED HAND SINK AT COOKS LINE NOT ACCESSIBLE, BLOCKED WITH DIRTY PAN AND UTENSILS. REAR PREP/DISH HAND SINK FOUND WITHOUT SOAP OR PAPER TOWELS. MANAGEMENT PROVIDED SOAP TOWELS, REMOVED DIRTY PAN, RESTORED WATER TO HAND SINK. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGERS ON SITE DURING INITIAL INSPECTION. MANAGERS WERE TELEPHONED UPON MY ARRIVAL AND ARRIVED 30 MINUTES LATER. ALSO NOTED SANITATION CERTIFICATES NOT POSTED ON THE PREMISES. INSTRUCTED TO POST SANITATION CERTIFICATES AND REVIEWED CERTIFIED FOOD MANAGERS MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. 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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: SUMMARY REPORT GIVEN AND POSTED ON 8-14-17 NOT POSTED ON THE PREMISES AT THIS TIME. SERIOUS VIOLATION. 7-42-010(B). TODAYS SUMMARY POSTED.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM #2078419 ON 8-14-17 NOT CORRECTED.#30- NOTED ASSORTED PACKAGED FOOD ITEMS AT THE DISPLAY COOLERS AND SHELVING NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME, ADDRESS, INGREDIENTS AND SOURCE.--- LABEL BULK ITEMS..#32- NOTED MILK CRATES USED FOR ELEVATION THROUGHOUT ESTABLISHMENT. ALL SHELVING MUST LEAVE FLOOORS ACCESSIBLE FOR CLEANING AND MONITORING.#38-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. #40-NOTED SOME REFRIGERATION UNITS WITH NO THERMOMETERS. INSTRUCTED TO INSTALL READABLE THERMOMETERS INSIDE ALL REFRIGERATION UNITS CONSPICUOUSLY DISPLAY FOR EASY TEMPERATURE MONITORING.#41- NOTED HEAVY CLUTTER ON FLOOR AND SHELVES THROUGH OUT THE FAR REAR DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST AND TO FACILITATE CLEANING.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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE NEWSPAPER OR PAPER TOWELS AS LINER FOR PACKAGED FOODS SHELVING.---- MUST NOT USE TINFOIL WRAPPED BRICKS AS A MEANS OF ELEVATION FOR FRONT HOT HOLDING UNIT.--- TORN RUBBER DOOR GASKETS ON THE FRONT PREP TWO DOOR COOLER. MUST REPLACE.---OBSERVED PLASTIC LINER AS PROTECTING ON THE REAR PREP TABLE LOWER SHELVING. MUST REMOVE.---DIRTY FOOD ENCRUSTED METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER. MUST CLEAN 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN THE FOLLOWING AREAS WITH DIRT, GREASE AND FOOD DEBRIS: THROUGHOUT FRONT PREP UNDER ALL SHELVING, COOLERS AND COOKS LINE. UNDER REAR WOK COOK LINE. AT THE HOT WATER TANK. MUST CLEAN AND MAINTAIN ALL.

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: MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.---WALLS IN THE EMPLOYEE WASHROOM SEALED WITH EXPANDING SPRAY FOAM. MUST REMOVE AND MAKE ALL WALL REPAIRS SMOOTH AND CLEANABLE.

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: MISSING LIGHT SHIELDS ABOVE THE THREE COMPARTMENT SINK. MUST REPLACE.

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: DUCT TAPE ON THE HOT AND COLD HANDLES OF THE REAR MOP SINK. MUST REMOVE.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN ANY FOOD STORAGE OR FOOD PREP AREA.----ALL UNUSED ITEMS STORED ON THE REAR WALK-WAY SUCH AS OLD TIRES AND PILED MILK CRATES, MUST BE REMOVED FROM THE PREMISES.

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: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN ANY FOOD STORAGE OR FOOD PREP AREA.----ALL UNUSED ITEMS STORED ON THE REAR WALK-WAY SUCH AS OLD TIRES AND PILED MILK CRATES, MUST BE REMOVED FROM THE PREMISES.

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.