Cooked?✕
Karahi Corner
April 12, 2018 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings14
- critical findings3
Failed findings
-
food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: NO PAPER TOWELS LOCATED AT ANY OF THE EXPOSED HAND SINKS THROUGHOUT THE PREMISES. MANAGEMENT PROVIDED UPON REQUEST DURING INSPECTION. NO HOT WATER AVAILABLE AT THE MAIN KITCHEN AND DISH EXPOSED HAND SINK. COLD WATER AVAILABLE ONLY. HOT WATER WAS NOTED TO BE TURNED OFF FROM UNDER THE SINK. HOT WATER TURNED BACK ON. CRITICAL VIOLATION 7-38-030.
-
certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES.SMALL WALK-IN COOLER FOUND AT 62.1F WITH FOOD SUCH AS HOMEMADE YOGURT AT 47.3F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A).
-
sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED WALK-IN COOLER. HOMEMADE YOGURT AT 47.3F, RED TOMATO BASED SAUCE AT 47.7F. ALSO OBSERVED COOKED RICE PUDDING TIGHTLY COVERED ON PREP TABLE AT 111.7F. REVIEWED ALL COLD FOODS MUST BE HELD AT 40F OR BELOW AND PROPER COOLING METHODS FOR COOKED FOODS. ALL FOODS DISCARDED. TOTAL APPROXIMATELY 40 LBS WITH AN ESTIMATED VALUE OF $50.00. CRITICAL VIOLATION 7-38-005(A).
-
toxic items stored near foodOfficial wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The InspectorsInspector note: OBSERVED BOTH FRONT AND SIDE EXIT/ENTRANCE DOORS NOT RODENT PROOFED. THE FRONT NOTED WITH AN OPEN 1/4 INCH GAP ON THE BOTTOM THRESHOLD BETWEEN THE DOUBLE DOORS. THE SIDE DOOR WITH A TORN/MISSING STRIP ON BOTTOM THRESHOLD AND 1/2 INCH GAP. SCREENED DOOR FOR THE SIDE DOOR BEING USED AT THE TIME OF INSPECTION NOT INSECT OR RODENT PROOFED WITH 2 INCH GAP ON THE TOP OF DOOR. NOT A MESH SCREEN, METAL SCREEN WITH LARGE OPEN HOLES ENOUGH TO ENABLE FLY ENTRY AND OPEN 1/2 INCH GAP ON BOTTOM THRESHOLD OF SCREENED DOOR. INSTRUCTED ALL DOORS MUST BE TIGHT FITTING ON ALL SIDES WITH MESH SCREENING. SERIOUS VIOLATION 7-38-020.
-
toxic chemicals mishandledOfficial wording: Previous Minor Violation(S) Corrected 7-42-090Inspector note: PREVIOUS MINOR VIOLATIONS FROM #1995269 ON 3-9-17 NOT CORRECTED. #30-NOTED FOOD ITEM STORED INSIDE GROCERY BAGS IN THE WALK IN COOLER AND FREEZER. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.#32- NOTED DEEP CUTS AND STAINS ON THE CUTTING BOARDS AT THE PREP AREAS. INSTRUCTED TO CLEAN, SMOOTHEN AND MAINTAIN OR REPLACE. #35- NOTED STAINED CEILING TILES AT THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN OR REPLACE. SERIOUS VIOLATION 7-42-090.
-
Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: ALL PREPARED FOODS MUST BE LABELED AND DATED.----ALL BULK FOOD CONTAINERS MUST BE LABELED.
-
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: NOTED A FOOD ENCRUSTED TABLE TOP CAN OPENER. MUST BE CLEANED AFTER EACH USE.----NOTED KNIVES IMPROPERLY STORED BETWEEN THE DISH MACHINE AND THE WALL OF THE WALK-IN COOLER. MY PROVIDE PROPER KNIFE HOLDER.
-
Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: PEELING PLASTIC INSIDE THE MAIN KITCHEN EXHAUST HOOD THAT WAS A PROTECTING FOR METAL MUST BE REMOVED. INTERIOR AND EXTERIOR HOOD MUST BE SMOOTH AND CLEANABLE.---DIRTY PREP SURFACES THROUGHOUT ALL PREP AREAS. DIRTY FOOD ENCRUSTED METAL RACK SHELVING IN ALL COOLERS AND BOTH WALK-IN COOLERS. MUST CLEAN AND MAINTAIN ALL.----EXTREMELY DIRTY AND BLACKENED DISH RACKS FOR THE DISH MACHINE. MUST REPLACE.----MUST NOT USE PAPER AS LINER FOR SHELVING. MUST BE A SMOOTH AND CLEANABLE SURFACE.
-
food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS COOKING EQUIPMENT FOUND DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
-
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: FLOORS THROUGHOUT ENTIRE ESTABLISHMENT IN ALL FOOD PREP AREA, UNDER ALL EQUIPMENT AND COOLERS, INSIDE BOTH WALK-IN COOLERS, UNDER ALL SHELVING WITH DIRT, FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN ALL.
-
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: FOOD SPLATTER AND GREASE ON ALL WALLS IN ALL FOOD PREP AREAS AND DISH AREA. MUST CLEAN AND MAINTAIN ALL. BLACKENED, MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.----HOLES IN CEILING OF THE MAIN KITCHEN.---HOLE IN WALL IN THE MENS WASHROOM REPAIRED WITH DUCT TAPE. MUST PROPERLY SEAL ALL.
-
pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: MUST PROVIDE STOPPERS FOR THE SMALL THREE COMPARTMENT SINK IN KITCHEN. PIPING UNDER THE SMALL THREE COMPARTMENT SINK PROPPED UP WITH PLASTIC BUCKETS AND BRICKS. MUST PROPERLY REPAIR PIPING.----MUST PROVIDE A LARGE ENOUGH THREE COMPARTMENT SINK TO SUBMERGE THE LARGE POTS NOTED ON PREMISES TO ENABLE ADEQUATE WASHING, RINSING AND SANITIZING OR REMOVE POTS.
-
grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS OR AS COOKING EQUIPMENT. ALL FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AND ALL STORED ITEMS MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.
-
Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: WIPING CLOTHS THROUGHOUT PREP AREAS MUST BE STORED IN A CONTAINER WITH A SANITIZING SOLUTION WHEN NOT IN USE.
What changed since the previous inspection?
Compared with Pass on March 9, 2017: 11 findings appeared for the first time. 3 findings recurred.
Browse this restaurant's inspections
More restaurants 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.