ZAM ZAM MIDDLE EASTERN GRILL Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. -

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE TCS FOODS(CHICKEN,BEEF) ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO VALID CITY SANITATION CERTIFICATE POSTED ON SITE DURING THE INSPECTION WHILE TCS FOODS(CHICKEN,BEEF ETC) ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 "CONSOLIDATED WITH ABOVE CITATION" ON 6-26-19 TWO CITY SANITATION CERTIFICATE PROVIDED ON SITE

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED USED MEAT SLICER ON TOP IMMOBILE PREP TABLE STORED INSIDE THE REAR STORAGE WITHOUT HANDWASHING SINK INSTALLED AT SAID AREA. INSTRUCTED TO INSTALL HANDWASHING SINK(PROVIDE SOAP AND PAPER TOWELS) OR RELOCATE MENTIONED UNIT TO KITCHEN. PRIORITY FOUNDATION VIOLATION: 7-38-030(C),NO CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: THE FOLLOWING FOODS FOUND HELD AT IMPROPER TEMPERATURES INSIDE THE THREE DOOR REACH-IN COOLER. APPROXIMATELY 65 LBS OF SLICED MARINATE CHICKEN AT TEMP OF 55.4F TO 60.1F; 20 LBS OF SLABS RAW BEEF AT TEMP OF 49.4F TO 61F; 55 LBS OF RAW SLICED MEAT AT TEMP OF 59.9F TO 61.6F. FOOD MENTIONED DISCARDED AND DENATURED BY EMPLOYEE AND OWNER. COLD TCS FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. TOTAL POUNDS 140,VALUE 350. PRIORITY VIOLATION 7-38-005 CITATION ISSUED. COS

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND THREE DOOR REACH-IN COOLER WITH TCS FOOD(RAW CHICKEN,BEEF) STORED INSIDE AT AIR TEMP OF 60F TO 65.6F. UNIT MUST MAINTAIN TEMP OF 41F AND BELOW. TAGGED UNIT" HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005. CITATION ISSUED

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: BROKEN/INACCURATE INTERNAL THERMOMETER AND UNITS THERMOMETRS INSIDE THE TWO AND THREE DOOR REACH-IN COOLER. MUST REPLACE. -

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: BULK FOOD NOT IN ORIGINAL CONTAINER MUST BE LABEL WITH A COMMON NAME

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WET/DRY WIPING CLOTHS THROUGHOUT THE PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MILK-CRATES ARE USED FOR FOOD ELEVATION INSIDE THE CHEST FREEZER.INSTRUCTED TO REMOVE CRATE AND PROVIDE RAISED SHELVES. -

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: EXCESS DRY BLOOD AND OTHER ENCRUSTED FOOD ON INTERIOR OF CHEST FREEZER AND REACH-IN FREEZER. TCS FOODS(RAW MEAT,PASTOR MEAT,FALAFEL MIXTURE IN BAGS AND SOME OF THE BAG BROKEN) STORED ON TOP OR BY THE DIRTY AREA. OBSERVED DIRTY LINEN SOAKED AND FROZEN WITH FOOD LIQUIDS(,ANIMAL BLOODS AND UNRECOGNIZABLE FOODS) STORED AT BOTTOM SHELF BETWEEN REACH-IN FREEZER DOOR AND SHELF,SO LIQUIDS WONT LEAK OUT FROM UNIT. OBSERVED FOOD STORED UNDER DIRTY SHELF: ENCRUSTED WITH DRY BLOOD AND OTHER FOODS. INSTRUCTED TO CLEAN AND SANITIZE INTERIOR OF CHEST FREEZER AND REACH-IN FREEZER AND PROPERLY STORE FOOD. PRIORITY FOUNDATION VIOLATION: 7-38-025,CITATION ISSUED ON 6-26-19 BOTH UNIT WERE CLEANED,SANITIZED AND FOOD IS PROPERLY STORED

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BROKEN RUBBER GASKET INSIDE THE DOOR OF REACH-IN COOLERS BY THW WALL.REPAIR/REPLACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: DEBRIS UNDER THE SHELVES AND ALONG BASEBOARD WALLS THROUGHOUT THE PREMISES, CLEAN AND MAINTAIN

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: SOILED MOP HEADS MUST BE STORED INVERTED IN THE UTILITY MOP SINK. -

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: BURNED LIGHT BULBS INSIDE THE THREE DOOR REACH-IN COOLER.MUST PROVIDE.BULBS MUST BE SHIELDED

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: BURNED LIGHT BULBS INSIDE THE THREE DOOR REACH-IN COOLER.MUST PROVIDE.BULBS MUST BE SHIELDED

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.