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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14 (A) (A)- OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012(A). 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: 2-501.11- FOUND NO COMPLETE PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIAREAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUE.

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: 6-301.14- OBSERVED NO HAND WASHING SIGNAGE AT HAND SINK IN FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE SIGNAGE. MAINTAIN AT ALL TIMES.

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: 5-204.11- OBSERVED NO HAND SINK IMMEDIATELY ADJACENT TO OR ACCESSIBLE FOR HAND WASHING IN REAR DISH WASHING AREA. INSTRUCTED MANAGER TO INSTALL HAND SINK IN SAID AREA. 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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16 (A:2,&B)- OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER TEMPERATURE IN WALK IN COOLER -69.8F, 25LBS OF LAMB CURRY, AT VALUE OF $113: DATE 101018 -68.6F, 50LBS OF GOAT CURRY, AT A VALUE OF $226:DATE 101018 MANAGER VOLUNTARILY DISCARDED AND DENATURED A TOTAL WEIGHT 75LBS AT A TOTAL VALUE OF$339.00 INFORMED MANAGER THAT TCS FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR MORE FOR HOT FOODS. PRIORITY VIOLATION # 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: 4-904.13- OBSERVED PRE SET TABLEWARE/CUTLERY AND GLASS WARE STORED UPRIGHT AND NOT PROTECTED ON TABLES THROUGHOUT DINNING ROOM AREA. INFORMED MANAGER THAT CUTLERY AND GLASS WARE MUST BE STORED ON TABLE TOPS IN A MANNER THAT PREVENTS CONTAMINATION. INSTRUCTED MANAGER TO INVERT GLASSWARE AND STORE FLATWARE IN A MANNER THAT PREVENTS CONTAMINATION. MAINTAIN AT ALL TIMES.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.13- UNABLE TO IDENTIFY BACK FLOW PREVENTER DEVICE ON ICE MACHINE IN PREP AREA. INSTRUCTED MANAGER TO IDENTIFY LOCATION OR INSTALL DEVICE. MAINTAIN AT ALL TIMES.

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: 6-201.11- OBSERVED BROKEN FLOOR TILE IN THE FOLLOWING AREAS: -DISH MACHINE AREA -THROUGHOUT FLOOR IN KITCHEN/PREP AREA INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO REPAIR AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE.

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: 6-201.16- OBSERVED CHIPPED AND PEELING PAINT ALONG BACK SPLASH AREA OF DISHES MACHINE AREA. INSTRUCTED MANAGER TO REPAIR AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.

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: 6-501.11- OBSERVED RUST STAINS IN THE FOLLOWING AREAS: ON EXTERIOR SURFACE OF SHELVES ON PREP TABLE IN FOOD PREP AREA. ON WIRE SHELVING RACKS ADJACENT TO REAR DISH MACHINE ROOM. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO SEAL/REPLACE AREA AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.

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: 6-501.11- OBSERVED RUST STAINS IN THE FOLLOWING AREAS: ON EXTERIOR SURFACE OF SHELVES ON PREP TABLE IN FOOD PREP AREA. ON WIRE SHELVING RACKS ADJACENT TO REAR DISH MACHINE ROOM. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO SEAL/REPLACE AREA AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.

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.