New Zaika Restaurant

January 3, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings14
critical findings4

Failed findings

Previous Serious Violation Corrected, 7-42-090critical

Inspector note: PREVIOUS SERIOUS VIOLATION FROM REPORT #1353209 ON 6/19/13 NOT CORRECTED: 21/01 - NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN. NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOOD (CHICKEN AT 143.9F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. CRITICAL VIOLATION 7-42-090.
code 14Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 48.9F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN AND MILK. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE PREP COOLERS: SALAD DRESSING AT 49.2F, YOGURT AT 48.3-61.2F, EGGS AT 48.7F, CHICKEN AT 52,7F, COOKED RICE AT 52.1F, MILK AT 47.8F, RANCH DRESSING AT 53.4F, BEEF AT 51.2F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH $350. CRITICAL VIOLATION 7-38-005A.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NO SANITIZER WAS PROVIDED IN THE SANITIZER COMPARTMENT OF THE 3 COMPARTMENT SINK AND NO SANITIZER WAS AVAILABLE ON THE PREMISES TO PROPERLY SANITIZE DISHES AND UTENSILS. MANAGEMENT WENT TO THE STORE TO BUY A BOTTLE OF CHLORINE BLEACH AT MY REQUEST. MANAGEMENT INSTRUCTED TO ALWAYS KEEP SANITIZER AVAILABLE ON THE PREMISES. CRITICAL VIOLATION 7-38-030.
code 8Priority
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: NO PEST CONTROL LOG BOOK WAS AVAILABLE ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A PEST CONTROL LOG BOOK FROM AN IDPH CERTIFIED PEST CONTROL COMPANY MUST BE PROVIDED AT ALL TIMES ON THE PREMISES. ALSO FRONT DOOR MUST BE RODENT PROOFED TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: SEE VIOLATION #14
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REPLACE THE STAINED CUTTING BOARD IN THE FOOD PREP AREA. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, DUST ON WIRE STORAGE RACKS, VENTILATION FANS IN THE WASHROOMS AND VENTILATION HOOD OVER THE COOKING EQUIPMENT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN THE FLOORS IN THE PREP AREAS AND WASHROOMS. MUST STORE ALL FOOD AND EQUIPMENT OFF OF THE FLOOR.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: REPAIR THE WALLS IN THE DINING ROOM OUTSIDE OF THE KITCHEN DOOR SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE.
code 35
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: MUST PROVIDE A SELF-CLOSING DOOR DEVICE FOR THE 1ST FLOOR RESTROOM DOOR.
code 37
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR THE SLOW DRAINING EXPOSED HANDSINK IN THE DISHWASHING AREA. OBSERVED PLASTIC WRAP USED AS SINK STOPPERS. REPAIR THE SINK STOPPER LEVERS AT THE 3 COMPARTMENT SINK SO THAT THE SINKS CAN HOLD WATER. SEAL THE TOILETS AT THE BASE OF THE FLOOR TO PREVENT WATER LEAKING.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST CLEAN AND ORGANIZE THE MOP CLOSET ON 1ST FLOOR AND REMOVE NON-WORKING TOILET FROM THE BASEMENT.
code 41

What changed since the previous inspection?

Compared with Pass w/ Conditions on June 19, 2013: 11 findings appeared for the first time. 3 findings recurred. 1 previous finding 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.