YASSA AFRICAN RESTAURANT Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed potentially hazardous food not meeting food requirements during hot and cold storage. Lamb 113.9F, grilled onions 76.5F, cooked cabbaged 108.0F in hot holding unit in rear prep area near cook line; Chicken at 61.3F cooked cracked weak 63.7F in prep kitchen 2 door reach in cooler. Food Handler voluntary discarded food items out of temperature all hot food should hold at 140F or above and cold food 40F or below. Approx. 20lbs $70. Critical Violation 7-38-005A

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Observed hand sink not accessible, pitcher and food utensils stored in hand sink in rear food prep area (cook line). Instructed food handler to removed items and maintain accessible hand sink for hand washing only. Critical Violation 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Observed 50 plus rodent dropping in prep kitchen near water heater and behind equipment. Must remove all rodent droppings from facility. Pest Control action was performed on 5-30-18 found 11 dead mice and 1 live mouse. Observed condition of accumulation of grease/food debris on floors provide pest/ rodent harborage(stated in Terminix pest service comments) Serious Violation 7-38-020

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: Observed outside garbage and waste grease storage area not maintained. Refuse receptacle overflowing with garbage (small container for volume), waste grease container as accumulation of grease and food debris on top. Must clean and maintain outside garbage and waste grease area. Serious Violation 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Observed no City of Chicago certified food manager on site when potentially hazardous food being served and prepared. Person in charge arrived 30 minutes into inspection with certificate; informed person in charge Certified Food manager must be on site during food preparation and serving. Serious Violation 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violation not corrected for inspection 2049489 performed on 4-28-17. Violation #30 LABEL ALL BULK CONTAINERS IN PREP AREA. #32 REPLACE DAMAGED GASKETS ON TWO-DOOR COOLER NEAR TWO DOOR FREEZER IN REAR PREP AREA. #33 CLEAN INTERIOR AND EXTERIOR OF STOVE, GRILL, FRYERS, FRYER CABINETS, PREP TABLES, STEAM TABLES, COOLERS, FREEZERS, SHELVING UNITS, ICE MACHINE. #34 CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, STORAGE, AND FURNACE AREA. #35 WALLS NEED CLEANING IN PREP AREA BEHIND PREP TABLES, STEAM TABLES, 3-COMPARTMENT SINK, SHELVING UNITS, ETC. REPLACE ALL STAINED AND MISSING CEILING TILES IN REAR PREP AREA. CLEAN LIGHT SHIELDS IN VENTILATION HOOD. #36 REPLACE DAMAGED LIGHT SHIELD IN REAR PREP AREA, REPAIR NON FUNCTIONAL LIGHTS IN FOOD PREP AREA AND DRY STORAGE AREA. #41 REMOVE ALL UNUSED EQUIPMENT AND ORGANIZE PREP AND STORAGE AREAS TO PREVENT PEST HARBORAGE. #43 STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE PROPER PPM. MUST CORRECT ALL VIOLATION SERIOUS VIOLATION 7-42-090

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: Food not in original container through out facility not properly labeled. Must label all food not in original container.

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: Multi use utensils not stored inverted for protection from contamination. Must store multi use utensils.

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: observed hot holding unit in disrepair knobs missing and damaged. Must repair and maintain.

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: Microwaves through out facility has accumulation of food debris on and inside. 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: Floor throughout facility heavily scored with food debris, grease and bare cement not smooth, non porous, easily cleanable. Must clean and repair floor for smooth, non porous, easily cleanable. Coving in disrepair through out facility in food prep/ storage areas. Must repair 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Wall above fryers are heavily scored with accumulation of grease and food debris. Must clean 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: Wall above fryers are heavily scored with accumulation of grease and food debris. Must clean 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.