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

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION FROM #2151013 ON 3-26-18 NOT CORRECTED. #29- #33-NOTED SLIGHT DISCOLORATION INSIDE THE INNER LINING OF ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE OR REPLACE SHIELD INSIDE INNER LINING. #43-NOTED DIRTY WASH CLOTHS SCATTERED THROUGH OUT THE PREP AREA. INSTRUCTED TO PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED AND SANITIZED, BLACK SUBSTANCE REMOVED, CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. ICE DISCARDED. WIPING CLOTHS DISCARDED TO SOILED LINEN. CRITICAL VIOLATION 7-42-090.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD AND SPICE CONTAINERS MUST BE LABELED. ALL PREPARED FOODS IN THE WALK-IN COOLER AND FREEZER MUST BE LABELED AND DATED.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DIRTY BULK FOOD AND SPICE CONTAINERS. MUST 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: FLOORS IN THE FOLLOWING AREA WITH DIRT DEBRIS AND GREASE. UNDER WOK STATION WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.

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: FLOORS IN THE FOLLOWING AREA WITH DIRT DEBRIS AND GREASE. UNDER WOK STATION WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.

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.