YASSA AFRICAN RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT AN IMPROPER TEMPERATURE. COOKED CHICKEN AT 108F, COOKED CABBAGE AT 94F AND COOKED RICE AT 103F. INSTRUCTED THAT ALL COOKED FOODS MUST BE HELD AT 140F OR ABOVE AT ALL TIMES. FOODS DISGARDED AND DENATURED AT THIS TIME BY OWNER. 16LBS VALUED AT $50.00. CRITICAL VIOLATION 7-38-005(A) ISSUED.

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE RUBBER GASKETS AT THE TWO DOOR REFRIGERATION AND FREEZER UNITS ARE WORN; MUST REPAIR OR REPLACE GASKETS AT BOTH UNITS.

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 AND MAINTAIN THE FOLLOWING: BOTTOMS OF PREP TABLES, EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYERS, INTERIORS OF REFRIGERATION AND FREEZER UNITS ETC.

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 CLEAN AND MAINTAIN FLOORS THROUGHOUT UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT TO REMOVE DIRT AND GREASE.

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 WALLS AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE DIRT. MUST CLEAN INSIDE OF LIGHT SHIELDS TO REMOVE DUST AND OTHER DEBRIS. MUST CLEAN THE VENTS ON THE CEILINGS OF THE WASHROOMS TO REMOVE DUST OBSERVED. MUST REPLACE WATER STAINED CEILING TILE WHERE NEEDED IN KITCHEN AND PREP AREA.

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 WALLS AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE DIRT. MUST CLEAN INSIDE OF LIGHT SHIELDS TO REMOVE DUST AND OTHER DEBRIS. MUST CLEAN THE VENTS ON THE CEILINGS OF THE WASHROOMS TO REMOVE DUST OBSERVED. MUST REPLACE WATER STAINED CEILING TILE WHERE NEEDED IN KITCHEN AND PREP AREA.

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.