TAHOORA SWEETS & BAKERY Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED 3 COOLERS AT IMPROPER TEMPERATURE RANGING FROM 57F-60F CONTAINING POTENTIALLY HAZARDOUS FOOD. 2 COOLERS WERE REPAIRED DURING INSPECTION AND 1 COOLER WAS TAGGED. ALL COOLERS MUST MAINTAIN 40F OR LESS AT AL TIMES. CRTICAL 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: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE INCLUDING 10LBS OF PRESLICED CREAM CAKES AT A VALUE OF $40 FOUND AT 57F. OBSERVED 3LBS OF YOGURT AT 58F VALUED AT $3. OBSERVED 5LBS OF CHICKEN PATTYS VALUED AT $30 AT 58.3F. OBSERVED 5LBS OF BEEF PATTYS VALUED AT $30 FOUND AT 57.6F. OBSERVED 5 PEICES OF FRIED CHICKEN WEIGHING 2LBS IN HOT HOLDING UNIT AT 115F VALUED AT $5, OBSERVED 20 PEICES WEIGHING APPROXIMATLY 5LBS OF EGGROLLS VALUED AT $10 AT 117.2F , OBSERVED 30 PEICES OF SAMOSA WEIGHING 5LBS VALUED AT $15 AT 114.2F. OBSERVED 20 PRE-CAPPED MANGO SMOOTHIES WEIGHING 10LBS MADE WITH MANGO PULP AND YOGURT AT 58.9F VALUED AT $25. ALL FOOD WAS VOLUNTARILY DISCARDED AND DESTROYED. CRITIAL 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATLY 40 -50 MICE DROPPINGS ON LOWER SHELVING IN FRONT SERVICE AREA. ALL MICE DROPPINGS MUST BE REMOVED AND ALL SHELVING IN FRONT STORAGE AREA MUST BE CLEANED AND SANITIZED. OBSERVED FRONT AND REAR EXIT DOORS WITH 1/4 INCH GAP AT BASES OF DOORS. MUST INSTALL DOOR SWEEPS SO THAT THERE IS NO GAPS AT DOORS AND ALL DOORS ARE COMPLETLY RODENTPROOF. SERIOUS VIOALTION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED 3 COMPARTMENT SINK BACKING UP INTO MIDDLE COMPARTMENT WHEN FAR LEFT COMPARTMENMT IS DRAINED. MUST ABATE BACK UP AND MAINTAIN 3 COMPARTMENT SINK. 7-38-005 (A)

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE FOLLOWING EQUIPMENT UNCLEAN INTERIOR NAD EXTEREIOR OF ALL REFRIGERATORS AND FREEZERS. OBSERVED INTERIOR OF MICROWAVES UNCLEAN WITH FOOD SPILLS, OBSERVED INTERIOR OF FRYERS UNCLEAN WITH EXCESSIVE GREASE ACCUMULATION. OBSERVED CUTTING BOARDS UNCLEAN. 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED MISSING CEILING TILE IN WOMENS WASHROOM ON MAIN FLOOR. REPAIR 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALL BEHIND EXPOSED HAND SINK IN FRONT SERVICE AREA UNCLEAN WITH FOOD SPLATTER AND DIRT. OBSERVED WALL NEAR REAR EXPOSED AHND SINK NOT CLEAN. CLEAN AND MAINTAIN WALLS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED DIPPER WELL NEEDED FOR SCOOOPABLE ICE CREAM BEING SERVED. MUST INSTALL DIPER WELL FOR ICE CREAM SCOOPS.

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: OBSERVED MISSING OR INACCURATE THERMOMETERS. INSTALL WORKING THERMOMETERS IN ALL REFIRGERATION UNITS AND WALK IN COOLERS. ALL THERMOMETERS NEED TO BE CHECKED OFTEN TO INSURE ALL REFIRGERATION UNITS ARE AT 40F OR LESS AT ALL TIMES.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED MOPS MUST BE HUNG TO DRY AFTER USE. HAND MOPS TO DRY TO AVOID SMAL FLY ACTIVITY.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED ALL WIPING CLOTHS NEED TO BE STORED IN SANITIZER SOLUTION WHEN NOT IN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED ALL WIPING CLOTHS NEED TO BE STORED IN SANITIZER SOLUTION WHEN NOT IN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.