The Indian Garden Restaurant Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES AT THE HOT AND COLD BUFFET LINES AND IN THE WALK-IN COOLER. OBSERVED THE FOLLOWING ITEM AT IMPROPER TEMPERATURE AT THE HOT BUFFET LINE: CHICKEN AT 93.3-111.0F. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURE AT THE COLD BUFFET LINE: YOGURT SAUCE AT 55.0F, VEGETABLE SALAD AT 64.7F, LENTIL IN YOGURT AT 64.5F, RICE MILK AT 60.1F. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURE INSIDE OF THE WALK-IN COOLER: YOGURT AT 44.7F, COOKED EGGPLANT SAUCE AT 47.6F, COOKED PEAS IN SAUCE AT 45.6F. MANAGEMENT VOLUNTARILY DISCARDED # OF FOOD WORTH $225. CRITICAL VIOLATION 7-38-005A.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED FOODS MUST BE LABELED AND DATED.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED FROZEN MEATS STORED IN GROCERY BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY PROPER FOOD GRADE STORAGE BAGS. OBSERVED TIN FOIL ON THE SPICE SHELVES IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REMOVE TIN FOIL FROM THE SHELVES AND MAINTAIN THE SHELVES CLEAN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE INTERIOR OF THE PREP COOLERS AND SHELVING UNDER THE BAR.

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: DETAIL CLEAN THE FLOOR THROUGHOUT THE FOOD PREP AREA.

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: CLEAN THE WALLS OF THE PREP AREA AND DISHWASH AREA. REMOVE DUST AND FOOD DEBRIS.

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: REPAIR THE LEAK UNDER THE 3 COMPARTMENT SINK IN THE BAR AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE LEAK UNDER THE 3 COMPARTMENT SINK IN THE BAR AREA.

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.