TRILOKAH KERALA & SOUTH INDIAN RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O) - OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE AND MAINTAIN AS REQUIRED. PRIORITY FOUNDATION VIOLATION 7-38-010.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED COOKED CHICKEN, COOKED GRAVY, AND FRIED CHICKEN TO BE STORED ON THE COUNTER AT 90.2F, 100F, AND 68.3F, RESEPECTIVELY, WITH NO ACTIVE SOURCE OF TEMPERATURE REGULATION. ALL IMPROPERLY HOT HELD FOOD WAS DISCARDED AND DENATURED AT TIME OF INSPECTION. APPROXIMATELY 30LBS OF FOOD VALUED AT $100 DISCARDED. 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.

APPROVED THAWING METHODS USED - Comments: OBSERVED VARIOUS POTS OF CHICKEN, BEEF, AND FISH THAWING AT ROOM TEMPERATURE ON PREP TABLES NEXT TO 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO APPROPRIATELY THAW FROZEN MEATS UNDER REFRIGERATION, COMPLETELY SUBMERGED UNDER RUNNING WATER, DURING COOKING PROCESS, ETC.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: 4-903.11 (A;B;D) - OBSERVED FOOD SERVICE EQUIPMENT (HOT HOLDING EQUIPMENT) STORED BENEATH UNPROTECTED/NOT SHIELDED WASTEWATER AND SEWER LINES IN THE BASEMENT STORAGE IN REAR CORNER NEXT TO GREASE TRAP. INSTRUCTED MANAGER TO PROVIDE APPROPRIATE SHIELDING OR MOVE ALL FOOD ITEMS AND STORAGE BINS FROM BELOW ANY UNPROTECTED SEWER AND WASTEWATER LINES.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11 - OBSERVED DOOR OF SINGLE FRYER TO BE EXTREMELY LOOSE FROM ITS HINGES, ALMOST FALLING OFF WHEN OPENED. INSTRUCTED TO SERVICE AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR.

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: 4-101.19 - OBSERVED PREP TABLE NEXT TO 1 COMP SINK WITH UNIFINISHED/DAMAGED WOODEN TICKET/ORDER HOLDERS ATTACHED TO SHELVES. INSTRUCTED MANAGER TO REPAIR AND SEAL ALL WOODEN ITEMS IN OR PROVIDE A REPLACEMENT THAT IS SMOOTH, EASILY CLEANABLE, AND NONABSORBENT.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED INTERIOR OF MICROWAVE ON PREP LINE ACROSS DISH MACHINE TO BE HEAVILY SOILED ON ALL WALLS AND UPPER SURFACE AT TIME OF INSPECTION. INSTRUCTED TO CLEAN AND MAINTAIN FREE OF EXCESSIVE GREAVE AND FOOD DEBRIS BUILD UP.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DOUGH EQUIPMENT, FRYER, TABLES, AND SHELF STORED OUTSIDE ON BACK PORCH UNDER 2ND FLOOR STAIRS. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ITEMS TO FACILITY OPERATION OR STORE APPROPRIATELY WHEN NOT IN USE. MANAGER PLACED ALL EQUIPMENT INSIDE AT TIME OF INSPECTION.

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: 6-201.13 - OBSERVED 3 AREAS AROUND PIPES IN MOP SINK CLOSET TO HAVE MISSING COVING PRESENT AROUND PIPE SAT TIME OF INSPECTION. INSTRUCTED MANAGER TO REPLACE/PROVIDE APPROPRIATE COVING/COVER FOR ALL GAPS.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-303.11 - OBSERVED LIGHT IN HALL OUTSIDE OF BOTH BATHROOMS TO NOT BE ON AND FUNCTIONAL AT TIME OF INSPECTION. OBSERVED LIGHT IN 2 DOOR STANDING FREEZER TO NOT BE WORKING AT TIME OF INSPECTION. INSTRUCTED MANAGER TO SERVICE LIGHT AND REPAIR TO PROVIDE ADEQUATE LIGHTING IN HALL AND STANDING 2 DOOR FREEZER.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11 - OBSERVED ONE LIGHT IN EXHAUST HOOD TO HAVE MISSING PROTECTIVE SHIELDING AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REPLACE AND PROVIDE ADEQUATE PROTECTIVE SHEILDING AT ALL LIGHTS IN KITCHEN AND PREP AREAS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11 - OBSERVED ONE LIGHT IN EXHAUST HOOD TO HAVE MISSING PROTECTIVE SHIELDING AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REPLACE AND PROVIDE ADEQUATE PROTECTIVE SHEILDING AT ALL LIGHTS IN KITCHEN AND PREP AREAS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.