Kamdar Plaza

April 12, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings1

← Back to the current restaurant page

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS BEING HELD IN A DISPLAY CASE AT IMPROPER TEMPERATURES. POTATO STUFFED PEEPERS AT 79F, POTATO SAMOSAS AT 65.8, LENTIL STUFFED PASTRIES AT 66.6F, BEAN AND PEA STUFFED PASTRIES 64.8F, FRIED HOT PEPPERS AT 70.2F. ALL FOODS DISCARDED. INSTRUCTED ALL HOT FOODS MUST BE HELD AT 140F OR ABOVE AND COLD FOODS AT 40F OR BELOW. TOTAL 20LBS DISCARDED WITH AN ESTIMATED VALUE OF $200.00. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATIONS FROM #2059369 ON 5-31-17 NOT CORRECTED. #30- NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE.#29-NOTED NO SPLASH GUARD AT THE REAR HAND WASH SINK BY PREP TABLE WITH BLENDER. INSTRUCTED TO INSTALL A SPLASH GUARD AT THE HAND WASH SINK...NOTED EMPLOYEES PREPARING FOOD AT THE HALL WAY BETWEEN THE PREP AREAS WITH NO HAND WASH SINK. INSTRUCTED TO INSTALL A HAND WASH SINK AT THAT AREA OR REMOVE THE PREP TABLE AND STOP PREPARING FOOD AT THAT AREA. SERIOUS VIOLATION 7-42-090.
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL PRE-PACKED FOODS FOR SALE MUST BE PROPERLY LABELED WITH BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS.----ALL BULK FOOD CONTAINERS MUST BE LABELED.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS INSIDE COOLERS. MUST USE WASHABLE CONTAINERS.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE TAPE AS A MEANS OF REPAIR FOR THE FRONT PREP EXPOSED HAND SINK.----ALL RAW WOODEN STORAGE SHELVING THROUGHOUT THE PREMISES MUST BE PAINTED OR SEALED.----PRESSED WOODEN SHELVING NEXT TO STOVE PEELING AND IN POOR REPAIR. MUST REPLACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: THE FOLLOWING FOUND DIRTY WITH FOOD DEBRIS AND GREASE: INTERIOR AND EXTERIOR OF COOKS LINE EQUIPMENT, WOODEN SHELVING IN REAR KITCHEN,EXTERIOR OF THE GREASE TRAP. MUST CLEAN AND MAINTAIN ALL.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS FOUND DIRTY THROUGHOUT THE REAR KITCHEN, UNDER ALL COOKING EQUIPMENT AND THREE COMPARTMENT , ALONG BASEBOARDS IN MIDDLE STORAGE AREA BETWEEN PREP KITCHENS. MUST CLEAN AND MAINTAIN ALL.---- SPRAY FOAM USED AS SEALANT ALONG BASEBOARDS AND WALLS THROUGHOUT PREMISES MUST BE REMOVED TO UNABLE PROPER CLEANING. ALL SURFACES MUST BE SMOOTH AND CLEANABLE.----MISSING FLOOR TILES UNDER THE REAR KITCHEN STOVE. MUST REPLACE.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MISSING LIGHT SHIELDS AND SHIELD END CAPS THROUGHOUT ALL DRY FOOD STORAGE AREAS. MUST REPLACE.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: NO EXPOSED HAND WASHING SINK IN THE ROOM WHERE READY TO EAT FOODS ARE WEIGHED AND RE-PACKAGED FOR SALE. MUST INSTALL AN EXPOSED HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS OR REMOVE ALL OF THE FOOD PREP OPERATION INCLUDING PREP TABLE AND SCALE.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ALL STORED BULK FOODS THROUGHOUT STORAGE AREAS MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.
code 41

What changed since the previous inspection?

Compared with Pass on May 31, 2017: 6 findings appeared for the first time. 4 findings recurred.

Browse this restaurant's inspections

More restaurants in West Ridge

See every restaurant in West Ridge →

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.