URU-SWATI Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED VEGETABLES STORED ON TOP OF PREP TABLE AT TEMP OF 107.7F AND BOILED VEGETABLE AT TEMP OF 96.9F. POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE WALK-IN COOLER AT IMPROPER TEMPERATURE:CHICK PEAS IN SAUCE AT TEMP OF 48.7F; COOKED LENTIL AT TEMP OF 50.2F; VARIOUS KIND OF VEGETABLES AT TEMP OF 45.3F TO 46.7F.COOKED AND MASHED MASHED POTATOES AND VEGETABLE AT TEMP OF 46.7 TO 48F; VARIOUS KIND OF COOKED VEGETABLE MADE IN DIFFERENT SHAPES AT TEMP OF 46.9 TO 47.7F; COOKED SAMOSA AT TEMP OF 48.7F TO 51.7F. PER MANAGER STATEMENT FOOD STORED IN WALK-IN COOLER WAS COOKED ON 7-7 AND 7-8-12.NO TEMPERATURE OR COOLING METHOD BEING APPLIED, ALSO NO TIME AND TEMPERATURE LOGS PROVIDED AT THIS TIME. PRESENTLY WALK-IN COOLER MAINTAINES TEMP OF 42.1F.FOOD WAS DISCARDED AND DENATURED. POUNDS 150, VALUE 1000. CRITICAL VIOLATION:7-38-005(A).

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD TOUCHING NON-FOOD CONTACT SURFACE SUCH AS GARBAGE CANS, KITCHEN EQUIPMENT, MOPPING THE FLOOR,PUT ON HAIR RESTRAINT IN PREP AREA WITH OPENED COOKED FOOD STORED ON TOP THE TABLE,AND HANDLING CLEAN DISHES AFTER SET UP DIRTY DISHES FOR THE DISH MACHINE, THAN GOING BACK TO TOUCHING READY TO EAT FOOD,AND PREPARING FOOD WITHOUT WASHING HANDS. OBSERVED EMPLOYEE WITH BARE HANDS REMOVING CUT LETTUCE IN WATER FROM ONE CONTAINER TO ANOTHER. NO HAND WASHING PRIOR TO THE TASK. INFORMATION ON HAND WASHING WAS GIVEN TO MANAGER. 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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP NOR PAPER TOWELS WERE PROVIDED AT EXPOSED HAND SINK IN REAR PREP AREA. OBSERVED EMPLOYEE RINSING HANDS ONLY WITH WATER AT THREE COMPARTMENT SINK AND EXPOSED SINK AND DRYING THEIR HANDS AT APRONS OR ANY CLOTH(DIRTY OR CLEAN) FOUND THROUGHOUT THE PREMISES.SOAP AND PAPER TOWELS WERE PROVIDED UPON MY REQUEST.CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE FOOD ITEMS IN COOLERS AND FREEZERS,ALSO DRY FOOD CONTAINERS:FLOUR,SUGAR ETC.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NEED TO PROVIDE SERVING UTENSILS WITH HANDLES TO PICK-UP FOOD FROM CONTAINERS,REMOVE PLATES, BOWLS ETC.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ADDITIONAL KNIFE RACK IS NEEDED AT KITCHEN BY THE MAIN PREP TABLE, DUE TO KNIFE ARE STORED BETWEEN PREP TABLE AND PREP COOLERS.REPLACE BROKEN PLASTIC FLOUR CONTAINER.

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: NEEDTO CLEAN THE FOLLOWING:INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(ENCRUSTED FOOD),FILTERS AND HOOD(GREASE BUILD-UP),SHELVES INTERIOR OF WALK-IN COOLER,FOOD DEBRIS.

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: CLEAN FLOOR THROUGHOUT THE PREMISES SPECIALLY CORNERS AND ALONG THE BASEBOARD WALLS,INCLUDED IN WALK-IN COOLER.KEEP FLOOR DRY UNDER AND AROUND DISH MACHINE AND HOT WATER TANK,EXCESSIVE WATER ON FLOOR.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: THERMOMETER IS NEEDED IN ALL COOLERS AND FREEZERS.ALSO PROVIDE STEM THERMOMETER TO CHECK FOOD TEMPERATURE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: THERMOMETER IS NEEDED IN ALL COOLERS AND FREEZERS.ALSO PROVIDE STEM THERMOMETER TO CHECK FOOD TEMPERATURE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.