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

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING COLD TCS FOODS AT IMPROPER TEMPERATURES DURING THE TIME OF INSPECTION. THEY ARE AS FOLLOWS... APPROXIMATELY 50 LBS OF CHILLI PANEER @60.4-71.0F, 50 LBS COOKED LAMB @ 68.3F,100 LBS CURRIED GREEN PEAS RANGING BETWEEN 54.2F-78.5F, 50LBS COOKED ONIONS AND SAUCE @68.5F, ALL STORED INSIDE WALK IN COOLER IN PREP AREA. NOTED APPROXIMATELY 7 LBS OF CURRY SAUCE @76F AND 10 LBS TOMATO SAUCE @69.3F STORED ON PREP TABLE DURING THIS TIME. INSTRUCTED PERSON IN CHARGE TO HOLD ALL COLD TCS FOODS AT 41F OR BELOW AT ALL TIMES AND MAINTAIN.PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. PIC VOLUNTARILY DISCARDED ALL SAID FOOD ITEMS DURING THIS TIME.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CRATES USED FOR ELEVATION THROUGHOUT THE FACILITY IN PREP, WIC, AND STORAGE AREAS. INSTRUCTED TO REMOVE AND PROVIDE PROPER SHELVING UNITS THAT ARE SMOOTH AND EASILY CLEANABLE.

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 VARIOUS FOOD ITEMS LOCATED IN FREEZER STORED INSIDE OF FREEZER BAGS. INSTRUCTED TO REMOVE AND STORE ONLY IN FOOD-GRADE CONTAINERS. MUST MAINTAIN.

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 VARIOUS FOOD ITEMS LOCATED IN FREEZER STORED INSIDE OF FREEZER BAGS. INSTRUCTED TO REMOVE AND STORE ONLY IN FOOD-GRADE CONTAINERS. MUST MAINTAIN.

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.