URU-SWATI Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMP INSIDE THE PREP COOLER . COOKED EGGPLANT AT 59F, COOKED LENTILS AT 56F, COOKED CHICK PEAS AT 58F, COOKED DUMPLINGS AT68F, MASHED POTATOES AT 55F, COOKED SPINACH AT 56F. INSTRUCTED MANAGER THAT ALL COOKED COLD FOODS STORED INSIDE THE PREP COOLER MUST MAINTAIN A TEMP OF 40F OR BELOW. PREP COOLER IS AT 41.0F. CITATION ISSUED CRITICAL.MANAGER DISCARDED THE SAID PRODUCTS WORTH $750.00, TOTAL 50 LBS.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND INTERIOR PLASTIC DOOR OF THE ICE MACHINE WITH BLACK SLIMY SUBSTANCE ON THE INTERIOR BOTTOM RIGHT AND LEFT CORNER AREA. INSTRUCTED TO CLEAN AND SANITIZE. INSTRUCTED TO CLEAN AND SANITIZED THE INTERIOR PLASTIC DOOR OF THE ICE MACHINE. THE TECHNICIAN CAME FROM NATIONAL HEATING COMPANY AND CLEANED AND SANITIZED THE INTERIOR DOOR OF THE ICE MACHINE. CITATION ISSUED SERIOUS.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FRONT AND SIDE EXIT DOOR NOT RODENT/INSECTS PROOFED. WITH OVER 1/4 INCH AT THE BOTTOM OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOF THE DOORS. CITATION ISSUED SERIOUS.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT# 27444 DATED 8/27/09 #40-MUST PROVIDE INTERNAL THERMOMETER FOR COOKS LINE COOLER. #43-MUST PROVIDE PROPER CLEAN CONTAINER FOR THE ICE SCOOP,NO HANDLES/SCOOPS INSIDE THE ICE. MANAGER PROVIDED THERMOMETER IN ALL COOLERS AND PROVIDE CLEAN CONTAINER FOR THE ICE SCOOP.CITATION ISSUED SERIOUS.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL THE BULK CONTAINERS WITH RICE, FLOUR, CORNMEAL ETC AND ALL FOOD CONTAINERS IN THE DISPLAY COOLER.

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: MUST INSTALL SPLASH GUARD BETWEEN THE DRAIN BOARD OF THE 3 COMPT SINK AND THE EXPOSED HAND SINK. MUST PROVIDE MISSING DRAIN STOPPER FOR THE 3 COMPT SINK AND 2 COMPT SINK.

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: MUST CLEAN IN DETAIL ALL THE LID AND EXTERIOR PART OF THE BULK CONTAINERS AND ALL CONTAINERS OF THE SPICES 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: MUST REMOVE BUILT UP ICE ON THE FLOOR OF THE WALK IN FREEZER.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN IN DETAIL THE CEILING THROUGHOUT THE PREP AREA KITCHEN, THE FILTER AND HOOD WITH GREASE AND DUST BUILT UP. MUST REMOVE ALL THE PEELING PAINT ON THE WALLS THROUGHOUT THE PREP AREA, KITCHEN, INSIDE THE SAMOSA MACHINE CLOSET AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN IN DETAIL THE CEILING THROUGHOUT THE PREP AREA KITCHEN, THE FILTER AND HOOD WITH GREASE AND DUST BUILT UP. MUST REMOVE ALL THE PEELING PAINT ON THE WALLS THROUGHOUT THE PREP AREA, KITCHEN, INSIDE THE SAMOSA MACHINE CLOSET AND MAINTAIN.

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.