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Ghareeb Nawaz Restaurant

January 15, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings8
critical findings1

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE REACH-IN COOLERS AND STEAM TABLE. BAR-B-QUE CUT CHICKEN STORED INSIDE THE PREP COOLER AT TEMP OF 45.5F TO 46.8F;A LARGE POT OF COOKED CHICKEN STORED INSIDE THE TWO REACH-IN COOLER AT TEMP OF 90F TO 92.3F; HOME MADE YOGURT STORED INSIDE THE OTHER TWO DOOR REACH-IN COOLER AT TEMP OF 47.7F TO 51.9F;COOKED VEGETABLE STORED AT STEAM TABLE AT TEMP OF 93F, 97F AND 100F. ALL FOOD MENTIONED WAS COOKED DURING THE NIGHT. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED AT PRESENT TIME. FOOD DISCARDED AND DENATURED: POUND 45, VALUE 75. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: WE(CERTIFIED MANAGER AND MYSELF)OBSERVED LIVE ROACHES IN PREP AREA:UNDER THE DOUGH PREP TABLE,ON SOUTH-WEST WALL, DISH ROOM AND ON WALL BY THE REAR STORAGE AREA.SEVEN OR MORE LIVE ROACHES FOUND ON PREMISES.FOUND THREE CAN OF PESTICIDE(RAID,HALF USED)UNDER THE FRONT SERVING COUNTER IN DINING AREA. INSTRUCTED TO REMOVE LIVE ROACHES,SEAL ALL CRACKS AND CREVICES AROUND THE DOUGH AREA, AND REMOVE FROM PREMISES PESTICIDE CANS. SERIOUS VIOLATION:7-38-020
code 18
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: OBSERVED PLASTIC CONTAINERS TO BE USED FOR UTENSILS,MUST PROVIDE UTENSILS WITH LONG HANDLE TO BE ABLE TO PICK-UP FOOD FROM CONTAINERS.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: THE FOLLOWING NEEDS DETAIL CLEANING: STOVES INTERIOR AND EXTERIOR,FOOD AND GREASE BUILD-UP; PIPE BEHIND THE COOKING EQUIPMENTS,EXTREMELY GREASY,WHEELS OF COOKING EQUIPMENT, WITH GREASE BUILD-UP. INTERIOR OF REACH-IN COOLERS.ALL SHELVES IN PREP AREA, DEBRIS. AND DEEP FRYER WITH GREASE BUILD-UP.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT,EXTREMELY WITH A GREASE BUILD-UP.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: SEAL WALL AROUND PIPE IN STORAGE REAR AREA BY THE MOP SINK.SEAL HOLES THROUGHOUT THE PREP AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: CLEAN LIGHT SHIELD ENCRUSTED DUST AND INSECTS,ABOVE THE DOUGH PREP AREA, AND THROUGHOUT THE PREMISES.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: OBSERVED PLASTIC BAGS USED AT THREE COMPARTMENT SINK INSTEAD OF STOPPERS. INSTRUCTED TO PROVIDE STOPPERS FOR PROPER SANITIZING OF UTENSILS.
code 38

What changed since the previous inspection?

Compared with Pass on December 27, 2012: 8 findings appeared for the first time. 2 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.