Cooked?✓!
Ghareeb Nawaz Restaurant
April 2, 2019 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeSuspected Food Poisoning
- failed findings14
- critical findings3
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And ReportingInspector note: NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
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staff working while sickcriticalOfficial wording: Procedures For Responding To Vomiting And Diarrheal EventsInspector note: NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE CLEAN UP PROCEDURE AND CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
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water/temperature at the sink offcriticalOfficial wording: No Bare Hand Contact With Rte Food Or A Pre-Approved Alternative Procedure Properly AllowedInspector note: OBSERVED TWO EMPLOYEES PREPARING HOT PLATE FOR CUSTOMER TOUCHING THE BREAD AND COOKED BIRYANI RICE WITH BARE HAND, WITHOUT WEARING GLOVES. INSTRUCTED TO WEAR GLOVES, OR USE TONG TO GET THE BREAD. MANAGER PROVIDED TONG TO THE EMPLOYEES TO USE FOR GETTING THE BREAD DURING INSPECTION. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
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hot/cold holding temps offOfficial wording: Proper Hot Holding TemperaturesInspector note: IMPROPER TEMPERATURE OF HOT FOOD IN HOT HOLDING UNIT AND PREP TABLE. LAMB CURRY AT 112 DEGREE F, 3 LBS; LENTIL SOUP AT 131 DEGREE F, 5 LBS. INSTRUCTED MANAGER THAT ALL HOT FOODS MUST MAINTAIN A TEMPERATURE OF 135 DEGREE F OR ABOVE. MANAGER DISCARDED THE SAID PRODUCT WORTH $35.00,TOTAL 8 LBS DURING INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
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cold food not cold enoughOfficial wording: Proper Cold Holding TemperaturesInspector note: FOUND ONE BOX OF RAW CHICKEN STORED IN ROOM TEMPERATURE IN COOK LINE TEMPERATURE BETWEEN 57-58 DEGREE F, 40 LBS. ALSO RAW CHICKEN INSIDE THE WALK IN COOLER AT 48 DEGREE F, 12 LBS; COOKED CHICKEN INSIDE THE WALK IN COOLER AT 55 DEGREE F ,5 LBS. INSTRUCTED MANAGER THAT ALL COLD FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREE F OR LOWER DURING STORAGE AND MUST BE STORE INSIDE THE COOLER. MANAGER DISCARDED THE SAID PRODUCT WORTH $78.00, 57 LBS TOTAL DURING INSPECTION. PRIORITY VIOLATION 7-38-005 REFER TO VIOLATION #21 FOR CITATION.
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food not cooled down rightOfficial wording: Proper Date Marking And DispositionInspector note: ALL READY TO EAT PREPARED TCS FOOD INSIDE THE WALK IN COOLER, AND 3 DOOR REACH IN COOLER HELD OVER 24 HOURS MUST BE PROPERLY LABELED AND DATED WITH DISCARD DATE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
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food improperly labeledOfficial wording: Food Properly Labeled; Original ContainerInspector note: ALL DRY BULK FOOD CONTAINERS MUST BE LABELED WITH COMMON NAME.
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Contamination Prevented During Food Preparation, Storage & DisplayInspector note: INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE STOVE AND 3RD COMPARTMENT SINK OF THE SMALL 3 COMPARTMENT SINK IN THE COOK LINE. • ALL BOXED FOODS AND BUCKETS OF FOODS STORED ON THE FLOOR INSIDE THE WALK IN COOLER AND WALK IN FREEZER MUST BE ELEVATED 6" OFF THE FLOOR OR PROVIDE RAISED SHELVINGS TO STORE BOXED FOODS AND BUCKET OF FOODS.
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Personal CleanlinessInspector note: OBSERVED EMPLOYEES BAKING THE BREAD AND COOKING NOT WEARING HAIR RESTRAINT. ALSO THREE EMPLOYEES WITH FACIAL HAIR,BEARD NOT WEARING BEARD NET. INSTRUCTED TO WEAR BEARD NET WHILE PREPARING AND COOKING FOOD.
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Gloves Used ProperlyInspector note: INSTRUCTED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOOD.
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plumbing acting upOfficial wording: Non-Food/Food Contact Surfaces CleanInspector note: INSTRUCTED TO CLEAN THE HAND DRYER OUTSIDE THE WASHROOM AND MAINTAIN. INSTRUCTED TO CLEAN AND SANITIZE ALL DRY FOOD CONTAINERS AND MAINTAIN.
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floors, walls, or ceilings grimyOfficial wording: Physical Facilities Installed, Maintained & CleanInspector note: ALL SOLID LIGHT SHIELD IN THE KITCHEN/PREP AREA AND ON THE HOOD BY THE COOK LINE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN. ALL CEILING VENT COVER IN ALL 3 WASHROOMS WITH DUST ACCUMULATED. INSTRUCTED TO CLEAN AND MAINTAIN. • FLOOR UNDERNEATH ALL COOKING EQUIPMENTS, WITH GREASE ACCUMULATED AND ALSO FLOOR TROUGH OUT THE PREP AREA, AROUND THE WATER HEATER TANK NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
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Adequate Ventilation & Lighting; Designated Areas UsedInspector note: BURNED OUT LIGHT BULBS ON THE HOOD IN THE COOK LINE. MUST REPLACE AND MAINTAIN. • VENTILATION HOOD SYSTEM IN THE COOK LINE WITH HEAVY DUST BUILD-UP. MUST CLEAN AND MAINTAIN.
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allergen training missingOfficial wording: Allergen Training As RequiredInspector note: ALL CERTIFIED FOOD SANITATION MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFIICATE.
What changed since the previous inspection?
Compared with Pass w/ Conditions on August 20, 2018: 13 findings appeared for the first time. 1 finding recurred. 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.