✕

Osas African Restaurant & Catering Services

July 13, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMP INSIDE THE 2 DOOR REACH IN COOLER SUCH AS FRIED FISH AT 46.5F,50LBS; COOKED SPINACH AT 44.9F, 15LBS; SAUTÉED FISH AT 46.5F, 50LBS; GOAT MEAT AT 55.0F,20LBS; RAW FISH ON TOP OF THE PREP TABLE AT 77.7F, 40LBS. CRITICAL VIOLATION 7-38-005(A) REACH IN COOLER TEMP AT 41.0F. MANAGER DISCARDED THE SAID PRODUCT WORTH $300.00.TOTAL 175LBS.
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD MANAGER WHILE PREPARING AND COOKING POTENTIALLY HAZARDOUS FOODS SUCH AS FRIED FISH, SAUTÉED FISH, SAUTÉED GOAT, RICE ETC. SERIOUS VIOLATION 7-38-012. ADESUWA OBASEKI ARRIVED ON SITE AT 3:55PM DURING INSPECTION.
code 21
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: NO CHEMICAL TEST STRIP FOR THE 3 COMPARTMENT SINK SANITIZER. MUST PROVIDE AND MAINTAIN ON SITE ALL THE TIMES. SERIOUS VIOLATION 7-38-030.
code 22
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1578277 DATED 9/29/16. #30-: MUST ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR AT ALL TIMES. #33-: FOOD DEBRIS/SPLATTER ON THE WOODEN SHELF WHERE THE 3 MICROWAVES ARE STORED, RUBBER GASKETS AND INTERIOR SURFACE OF THE FREEZER UNIT, EXPOSED HAND SINK BOWL, AND THE DRY FOOD STORAGE SHELVES. INSTRUCTED TO DETAIL CLEAN THE ABOVE MENTIONED AREAS AND MAINTAIN. SERIOUS VIOLATION 7=42-090.
code 29
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: ALL CLEAN UTENSILS,POTS,PANS FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST ACCUMULATION.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REMOVE ALL CARDBOARD THAT ARE ALREADY SOILED WITH GREASE ACCUMULATED ON TOP OF THE CHOPPING BOARD AND PREP TABLE AND MAINTAIN. REMOVE RUST ON THE EXTERIOR LID OF THE CHEST FREEZER OR REPLACE AND MAINTAIN. DEFROST CHEST FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST CLEAN THE FLOOR THRU-OUT THE PREP /KITCHEN AREA ALONG THE WALL BASE ALL CORNER ,UNDER ND BEHIND THE COOKING EQUIPMENT ,UNDER THE 3 COMPARTMENT SINK AND MAINTAIN.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: HEAVY LEAK ON THE FAUCET CONNECTOR ARM OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK AND MAINTAIN. LEAK ON THE ON AIR CONDITIONER CONDENSER BEHIND THE FRONT COUNTER. MUST REPAIR TO STOP THE LEAK.
code 38
Food Handler Requirements Met

Inspector note: NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
code 45

What changed since the previous inspection?

Compared with Pass on September 29, 2015: 8 findings appeared for the first time. 1 finding recurred. 2 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Uptown

See every restaurant in Uptown →

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.