TAHOORA SWEETS & BAKERY Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND PRERAPRED FOOD PRODUCTS INSIDE LARGE PLASTIC CONTAINERS NOT DATED OR LABELED IN THE WALK-IN COOLER ON THE BASEMENT LEVEL AND SAME IN THE WALK-IN COOLER ON THE 2ND FLOOR LEVEL.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND SANITIZE INTERIOR AND EXTERIOR OFF ALL COOLERS AND REFRIGERATORS LOCATED ON THE 1ST FLOOR KITCHEN AREA AND ON THE 2ND FLOOR CANDY KITCHEN AREA TO REMOVE FOOD STAINS AND FOOD SPLASHES.

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: MUST DETAIL CLEAN AND SANITIZE ALL FLOORS IN THE KITCHEN AREA ON THE FIRST FLOOR UNDER HEAVY EQUIPMENT AND AT ALL CORNERS TO REMOVE GREASE AND GRIME BUILD-UP. ALSO THE FLOORS ON THE 2ND FLOOR IN THE PREP AREA TO REMOVE ENCRUSTED CANDY AND FOOD SPALSHES.

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: MUST DETAIL CLEAN AND SANITIZE ALL WALLS IN THE KITCHEN PREP AREA ON THE FIRST FLOOR ABOVE THE HAND SINK AREA AND THE 2 DR REFRIGERATOR TO REMOVE ENCRUSTED GREASE AND FOOD SPILLS.

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: MUST REPAIR BROKEN LIGHT SHIELD LOCATED IN THE WALK-IN FREEZER IN THE BASEMENT AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPAIR BROKEN LIGHT SHIELD LOCATED IN THE WALK-IN FREEZER IN THE BASEMENT AREA.

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.