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Ghareeb Nawaz Restaurant

February 8, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeRecent Inspection
failed findings9
critical findings3

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: NOTED THE FOLLOWING:-NO PAPER TOWELS AT THE EMPLOYEE/CUSTOMER BATHROOMS AND THE OUTSIDE HAND WASH SINKS, NO HOT RUNNING WATER IN ONE OF TWO HAND WASH SINKS AT THE WOMENS BATHROOM (TEMPERATURE OF WATER 66.6F) AT TIME OF INSPECTION, ONE OF TWO HAND WASH SINKS IN MENS BATHROOM AND ONE OF TWO EXPOSED HAND WASH SINKS OUTSIDE THE BATHROOMS IN POOR REPAIRS (SINKS WRAPPED UP IN GARBAGE BAGS AND WATER TURNED OFF). INSTRUCTED TO REPAIR AND MAINTAIN. MUST HAVE SOAP AND PAPER TOWELS ON ALL HAND WASH SINKS. NOTED EXPOSED HAND WASH SINK AT THE REAR KITCHEN BY THE STOVE INACCESSIBLE WITH MILK CRATES IN FRONT OF SINK. INSTRUCTED TO REMOVE. CRITICAL VIOLATION #7-38-030
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: NOTED THE FOLLOWING THE POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS TO BE IMPROPER:-CHICKEN 66.9F/48.2F, BEEF 44.1F,95.7F, YOGURT 67.9F, BEEF 60.3F, BEEF PATTIES 104.3F, POTATO PIE 111.6F (HOT HOLDING). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 35 LBS OF PRODUCTS WORTH $150.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NOTED EMPLOYEES WASHING AND RINSING DISHES AT THE 3 COMPARTMENT SINK AND NOT PROPERLY SANITIZING. 3 COMPARTMENT SINK WAS NOT SET UP WHILE EMPLOYEES WERE WASHING AND RINSING DISHES. INSTRUCTED TO ALWAYS SET UP THE SINK WITH WASH RINSE AND SANITIZE WHEN EVER DISHES ARE WASHED. CRITICAL VIOLATION #7-38-030
code 8Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: NOTED OUTSIDE GARBAGE DUMPSTER OVER LOADED AND PREVENTING PROPER LID CLOSURE. ALSO NOTED GREASE CONTAINER NOT MAINTAINED WITH GREASE ON LID AND FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN. MANAGER IMMEDIATELY HAD EMPLOYEES CLEAN AND CONTAIN THE GARBAGE DUMPSTER AREA. INSTRUCTED TO MONITOR AND MAINTAIN AT ALL TIMES TO PREVENT HIDING PLACES FOR PEST. SERIOUS VIOLATION #7-38-020
code 19
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: NOTED TORN RUBBER GASKET AT DOOR OF SERVICE COOLER AT THE PREP AREA. MUST REPAIR AND MAINTAIN OR REPLACE
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGH OUT THE KITCHEN PREP AREA ESPECIALLY ALONG WALL BASE AND UNDERNEATH COOKING EQUIPMENT...MUST ALSO DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAINS WITH HEAVY DIRT AND FOOD DEBRIS.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK BY THE COOKING STOVE. INSTRUCTED TO REPAIR AND MAINTAIN
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: NOTED EMPLOYEES AT THE KITCHEN PREP AREAS WITH HAIR RESTRAINS. INSTRUCTED TO PROVIDE AND WEAR HAIR RESTRAINS AT ALL TIMES AT THE KITCHEN PREP AREA.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: NOTED DIRTY WASH CLOTHS SCATTERED ALL OVER THE PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
code 43

What changed since the previous inspection?

Compared with Pass w/ Conditions on February 2, 2017: 9 findings recurred.

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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.