UDUPI PALACE RESTAURANT Fails Health Inspection - Chicago Restaurant

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED IMPROPER WASTE WATER DISPOSAL BY WASTE WATER BACKING UP FROM FLOOR DRAINS IN BASEMENT ONTO FLOOR. MUST CLEAR ALL FLOOR DRAINS AND MAINTAIN PROPER DISPOSAL OF WASTE WATER AT ALL TIMES. 2 LARGE CHEST FREEZERS IN BASEMENT. PLUMBER ON SITE DURING INSPECTION. CRITICAL VIOLATION 7-38-030

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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED DISH MACHINE NOT SANITIZING AT TIME OF INSPECTION. DISH MACHINE NOT IN USE AT TIME OF INSPECTION. NO CITATION ISSUED. 7-38-030 DISH MACHINE TAGGED

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED 3 COMPARTMENT SINK BACKING UP. WHEN RIGHT COMPARTMENT IS FILLED WITH WATER AND THEN LET GO IT BACKS UP INTO MIDDLE AND LEFT COMPARTMENT. MUST ABATE BACK UP AND MAINTAIN SERIOUS VIOLATION 7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARRED FOODS OUT OF ORIGINAL CONTAINER MUST HAVE A LABEL WITH NAME OF PRODUCT AND DATE/TIME IT WAS PREPARRED.

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 SPLASH UARD NEEDED ON EXPOSED HANDSINK IN FRONT SERVICE AREA IN BETWEEN SODA DISPENSER AND ICE STORAGE AND EXPOSED HAND SINK. OBSERVED DISH RACKS WITH EXCESSIVE LYME BUILD UP AND DIRT AND DEBRIS. REPLACE ALL DISH RACKS.

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: OBSERVED INTERIOR OF MICROWAVES UNCLEAN WITH FOOD DEBRIS. CLEAN AND MAINTAIN INTERIOR OF MICROWAVES.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED INTERIOR OF MICROWAVES UNCLEAN WITH FOOD DEBRIS. CLEAN AND MAINTAIN INTERIOR OF MICROWAVES.

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.