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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO VERIFIABLE HEALTH POLICY ON-SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNAGE AT EXPOSED HAND SINK LOCATED IN BASEMENT. INSTRUCTED TO PROVIDE.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMPROPER TEMPERATURES IN A HOT HOLD UNIT ON THE CUSTOMER SERVICE LINE: FRIED CHICKEN LEG AT 87.8F, BEFF PUFF AT 125.6F, AND CHICKEN ROLLS AT 128.5F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 3LBS OF PRODUCT VALUED AT APPROXIMATELY $40. INSTRUCTED TO MAINTAIN ALL HOT TCS ITEMS AT OR ABOVE 135F AT ALL TIMES. 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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED JUICING MACHINE LOCATED IN FRONT CUSTOMER SERVICE AREA. INSTRUCTED JUICE SOLD TO CUSTOMERS MUST BE LABELED AS NON-PASTEURIZED AND HAVE ALL PROPER DISCLOSURE INFORMATION. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 1IN WIDE GAP UNDERNEATH ROOF ACCESS DOOR ON 3RD FLOOR. INSTRUCTED TO SEAL TO PREVENT ENTRY OF PESTS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS IN REAR FIRST FLOOR PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.

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: OBSERVED TORN RUBBER GASKET ON WALK-IN COOLER DOOR LOCATED ON 2ND FLOOR CLOSE TO BAKERY PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO SINK STOPPERS AT 3 COMPARTMENT SINK LOCATED IN REAR FIRST FLOOR PREP AREA. INSTRUCTED TO PROVIDE.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED LARGE POTS UNABLE TO BE SUBMERGED IN 3 COMPARTMENT SINKS. INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE FOR WASHING THESE POTS AND MAINTAIN ON SITE.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED SLOW DRAINING EXPOSED HAND SINK LOCATED IN BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN.

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: OBSERVED UNUSED EQUIPMENT INCLUDING OLD REFRIGERATORS, ICE MACHINES, FRYERS, AND BAKERY EQUIPMENT STORED IN 3RD FLOOR STORAGE ROOM. INSTRUCTED TO REMOVE FROM PREMISES.

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: OBSERVED UNUSED EQUIPMENT INCLUDING OLD REFRIGERATORS, ICE MACHINES, FRYERS, AND BAKERY EQUIPMENT STORED IN 3RD FLOOR STORAGE ROOM. INSTRUCTED TO REMOVE FROM PREMISES.

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.