THE LITTLE INDIA Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE WITH BARE HAND HANDLING READY TO EAT PRODUCTS: PUTTING FRESH CONDIMENTS ON CUSTOMERS PLATES. OBSERVED SOME EMPLOYEE WITH GLOVED HANDS CUTTING RAW CHICKEN,THEN WITH SAME GLOVED HANDS,HANDLED NON-FOOD ITEMS ON SHELF BY THE REAR DOOR,WITH GLOVED HANDS PUT HER HANDS INSIDE BAGS OF DRY SEASON AND SALT TO SEASON FOOD. EMPLOYEE DID NOT CHANGE GLOVES BETWEEN TASK( FROM RAW PRODUCT,NON-FOOD ITEMS AND TO DRY FOOD PRODUCTS).INFORMATION ON HAND WASHING/GLOVES PROCEDURE GIVEN.OWNER CORRECTED PROBLEM.ANOTHER EMPLOYEE PUT ON A WHITE CAP IN PREP AREA AND WITHOUT HAND WASHING CONTINUE TO COOK AND SERVE CUSTOMER PLATES AND TAKE OUT CONTAINERS. CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

This violation was corrected during the inspection.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE WIPING CUTTING BOARDS WITHOUT SANITIZER SOLUTION:0ppm INSIDE THE BUCKET WERE LINENS ARE STORED BY THE WORKING STATION. ALSO FOUND SANITIZER SOLUTION AT THIRD COMPARTMENT SINK AT 10ppm. OWNER CORRECTED THE PROBLEM UPON MY REQUEST. CRITICAL VIOLATION:7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY SANITATION CERTIFICATE PROVIDED ON SITE NOR A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ARE HANDLED,SERVED AND STORED. CERTIFICATE POSTED ON SITE ARE COPIES.INFORMATION GIVEN HOW TO OBTAIN VALID CERTIFICATES. SERIOUS VIOLATION:7-38-012(A)

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED PLASTIC CUPS,PLATES ETC INSIDE THE DRY FOOD AND YOGURT CONTAINER.INSTRUCTED TO PROVIDE UTENSILS WITH HANDLE FOR EACH FOOD,TO MINIMIZE SOURCE OF CONTAMINATION. FOOD STORED INSIDE PLASTIC GROCERY BAGS MUST BE REMOVED AND PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.

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: GREASE BUILD-UP ON EXTERIOR AND INTERIOR OF COOKING EQUIPMENTS,INCLUDED DEEP FRYER,FILTERS,HOOD CHAINS THAT HOLD HOOD,MUST CLEAN AND MAINTAIN. GRIMES ON BLADE OF CAN OPENER,INSTRUCTED TO CLEAN AND MAINTAIN

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: DEBRIS ON FLOOR UNDER COOLERS AND COOKING EQUIPMENT,ALSO MISSING FLOOR TILES UNDER COOKING EQUIPMENT,AND COOLERS INSTRUCTED TO INSTALL SAID TILE.FLOOR TILES MUST BE SAME LEVEL OF OTHER FLOOR TILES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS ON FLOOR UNDER COOLERS AND COOKING EQUIPMENT,ALSO MISSING FLOOR TILES UNDER COOKING EQUIPMENT,AND COOLERS INSTRUCTED TO INSTALL SAID TILE.FLOOR TILES MUST BE SAME LEVEL OF OTHER FLOOR TILES.

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.