Cooked?✕
Royal Indian Grill
February 22, 2019 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings12
- critical findings4
Failed findings
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handwashing sink blocked or barecriticalOfficial wording: Adequate Handwashing Sinks Properly Supplied And AccessibleInspector note: NOTED HAND WASH SINK AT THE DISH WASHING AREA IN POOR REPAIRS WITH MISSING KNOB AT THE HOT WATER FAUCET(WATER THEREFORE TURNED OFF).INSTRUCTED TO ALWAYS HAND HOT AND COLD RUNNING WATER AT THE HAND WASH SINK AT ALL TIMES WITH SOAP AND PAPER TOWELS. MANAGER IMMEDIATELY REPAIRED THE SINK. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION #7-38-030(C).
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sick-employee policy not followedcriticalOfficial wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And ReportingInspector note: NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
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staff working while sickcriticalOfficial wording: Procedures For Responding To Vomiting And Diarrheal EventsInspector note: MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
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handwashing sink issuescriticalOfficial wording: Hands Clean & Properly WashedInspector note: NOTED EMPLOYEES WASHING HANDS AT THE 3 COMPARTMENT SINK OF THE KITCHEN PREP AREA. INSTRUCTED TO WASH HANDS AT THE HAND WASH SINK WITH SOAP AND PAPER TOWEL. PRIORITY FOUNDATION #7-38-010
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food not cooled down rightOfficial wording: Proper Date Marking And DispositionInspector note: NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY
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toxic chemicals mishandledOfficial wording: Compliance With Variance/Specialized Process/HaccpInspector note: NOTED PREMISE MAKING YOGURT WITH NO HACCP PLAN OR VARIANCE AS REQUIRED BY THE CITY ORDINANCE. MUST USE COMMERCIALLY PREPARED YOGURT UNTIL A HACCP PLAN APPROVAL IS OBTAINED.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 60 LBS OF PRODUCTS WORTH $180.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION #7-38-005(A). NO CITATION ISSUED.
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Variance Obtained For Specialized Processing MethodsInspector note: NO DOCUMENTATION SUBMITTED TO THE CDPH FOR VARIANCE APPROVAL TO MAKE YOGURT. INSTRUCTED TO SUBMIT THE DOCUMENTATION FOR REVIEW AND APPROVAL BY THE HEALTH DEPARTMENT. PRIORITY FOUNDATION 7-38-005(A). NO CITATION ISSUED TODAY
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surfaces / setup not up to codeOfficial wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & UsedInspector note: NOTED ICE BUILD UP INSIDE THE UPRIGHT FREEZER UNIT. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS. • NOTED TORN RUBBER GASKET INSIDE THE 3 DOOR PREP COOLER AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
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Warewashing Facilities: Installed, Maintained & Used; Test StripsInspector note: NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER. PRIORITY FOUNDATION. VIOLATION #7-38-005
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floors, walls, or ceilings grimyOfficial wording: Physical Facilities Installed, Maintained & CleanInspector note: NOTED DIRTY AND DUSTY CEILING FANS AND VENTILATION AT THE KITCHEN PREP AREA AND BATHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN. • NOTED THE FOLLOWING:- -BIG HOLE ON FLOOR BEHIND THE BAR COUNTER. -DIRTY FLOOR DRAINS AT THE DISH WASHING AREA AND 3 COMPARTMENT SINK. -MOLDY WALLS AT THE REAR BASEMENT DRY STORAGE AREA. -STANDING WATER ON FLOOR AT THE REAR DRY STORAGE AREA. -FLOORS AT THE KITCHEN PREP AREA ESPECIALLY BY THE DISH WASHING AREA INSTRUCTED TO SEAL ALL HOLES AND OPENING TO PREVENT HIDING PLACES FOR PEST, CLEAN AND MAINTAIN ALL FLOORS DRY AND REPAIR THE MOLDY WALLS. -FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS, INCLUDING LIVE AND DEAD ROACHES. -WALLS WITH FOOD DIRT AND FOOD SPILLS -CRACKS ON THE WALLS INSTRUCTED TO DETAIL CLEAN AND SANITIZE ESPECIALLY AREAS WITH PEST ACTIVITY, CLEAN AND MAINTAIN WALLS WITH CRACKS AND SPILLS. MUST UPGRADE HOUSEKEEPING. • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL INGREDIENT CONTAINERS, RACKS AND SHELVING WITH FLOUR, DUST, GREASE, CONDIMENTS AND DIRT BUILD-UP AT THE KITCHEN PREP AREA.
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All Food Employees Have Food Handler TrainingInspector note: NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES
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allergen training missingOfficial wording: Allergen Training As RequiredInspector note: NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
What changed since the previous inspection?
Compared with Pass on September 8, 2017: 12 findings appeared for the first time. 4 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.