TAHOORA SWEETS & BAKERY Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON PREMISES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO WRITTEN POLICY AVAILABLE FOR EMPLOYEES TO RESPOND TO A VOMITING OR DIARRHEAL EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INSTRUCTED TO INSTALL A HAND WASHING SINK FOR THE 2ND FLOOR SOUTHEAST CORNER OF THE LARGE PREP AREA AND ACCESSIBLE TO THE SOUTH WALL THREE COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT THE 2ND FLOOR DISH WASHING/THREE COMPARTMENT SINK HAND WASHING SINK. MANAGEMENT PROVIDED. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HOT WATER TURNED OFF FROM VALVE UNDER HAND WASHING SINK IN THE 2ND FLOOR FRONT PREP ROOM. MANAGER RESTORED HOT WATER. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CONSOLIDATED WITH ABOVE VIOLATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED TWO THREE COMPARTMENT SINKS NOT PROPERLY SET WITH SANITIZER WHILE DISHES WERE BEING WASHED. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED PREP CUTTING BOARD, IN USE, WITH DEEP, BLACKENED AND DIRT ENCRUSTED CUTS AND GROOVES. MANAGER DISCARDED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING FOODS HELD HOT IN HOT HOLDING UNITS AND PREP AREAS AT IMPROPER TEMPERATURES. FRIED CHICKEN RANGING BETWEEN 105.6F TO 119.7F, FRIED VEGETABLE ROLL AT 120.5F, CHICKEN PUFF PASTRY AT 114.8F, BEEF PASTRY AT 128.1F, FRIED VEGETABLES AT 75.4F. TOTAL 20 LBS DISCARDED. ESTIMATED VALUE TO BE $25.00. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: ALL PREPARED FOODS IN THE WALK-IN COOLERS MUST BE PROPERLY DATE LABELED. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: FACILITY PREPARES ITS OWN YOGURT ON SITE. INSTRUCTED TO CONTACT IDPH TO OBTAIN VARIANCE APPROVAL FOR PREPARING DAIRY PRODUCTS.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS MUST BE PROPERLY LABELED.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL PREPACKAGED FOODS AND BEVERAGES ON DISPLAY FOR SALE MUST BE PROPERLY LABELED. INCLUDING ALLERGEN LABELS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: REAR EXIT DOUBLE DOOR TO THE ALLEY FOUND WITH AN OPEN 1/4 IN GAP ON THE BOTTOM THRESHOLD BETWEEN THE TWO DOORS. MUST PROVIDE A TIGHT FITTING SEAL BETWEEN DOORS.

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.

PERSONAL CLEANLINESS - Comments: ALL FOOD HANDLERS AND DISH WASHERS MUST WEAR HAT, HAIR AND BEARD RESTRAINTS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE WOODEN BLOCKS AS LEGS FOR COOLERS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST PROVIDE PROPER DRAIN STOPPERS FOR ALL THREE COMPARTMENT SINKS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INTERIOR DOOR OF THE 1ST FLOOR REAR PREP TALL REACH-IN COOLER WITH EXPOSED CHIPPING INSULATION. MUST REPLACE OR REPAIR.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR OF THE EXHAUST HOOD IN THE 1ST FLOOR REAR PREP WITH EXCESSIVE GREASE AN DUST.----METAL PREP SHELVING THROUGHOUT THE 2ND FLOOR PREP AREA FOUND DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAK UNDER THE 2ND FLOOR, MIDDLE PREP THREE COMPARTMENT SINK ONTO THE FLOOR.---EXTREMELY SLOW DRAINING HAND WASHING SINK IN THE 2ND FLOOR FRONT PREP ROOM.---LEAK AT THE NOZZLE/BACK FLOW PREVENTER AT THE UTILITY MOP SINK IN THE 1ST FLOOR CLOSET. INSTRUCTED TO REPAIR AND MAINTAIN ALL.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: EXCESSIVE FOOD SPLATTER ON RAW WOODEN WALLS UNDER FRONT FOOD PREP AREA AND ON THE WALL AT THE 2ND FLOOR PREP HANGING UTENSIL AREA. MUST CLEAN AND MAINTAIN. SAME RAW WOOD AREAS MUST BE PAINTED AND SEALED TO BE SMOOTH AND CLEANABLE.----BLACKENED, MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.---HOLE IN THE WALL OF THE BASEMENT STAFF WASHROOM. MUST SEAL.----CHIPPING WALL PLASTER AT THE 2ND FLOOR FAR NORTH PREP AREA. MUST REPAIR.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT ALL FOOD PREP AREAS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MISSING FLOOR TILES IN THE ELEVATOR TO THE SECOND FLOOR PREP. MUST REPLACE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.