The Indian Garden Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOOD CONTAINERS NOT LABELED IN KITCHEN PREP AREA, INSTRUCTED TO LABEL AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT NOTED ON DISH WAHING MACHINE ROOM, DETERIORATED WINDOW CASING IN SAME ROOM, INSTRUCTED TO REPAIR AND MAINTAIN

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP STORED ON TOP OF DUSTY ICE MAKER. ISNTRUCTED TO STORE IN A CLEAN CONTAINER/HOLDER.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED FOODS MUST BE LABELED AND DATED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED FROZEN MEATS STORED IN GROCERY BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY PROPER FOOD GRADE STORAGE BAGS. OBSERVED TIN FOIL ON THE SPICE SHELVES IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REMOVE TIN FOIL FROM THE SHELVES AND MAINTAIN THE SHELVES CLEAN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE INTERIOR OF THE PREP COOLERS AND SHELVING UNDER THE BAR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOOR THROUGHOUT THE FOOD PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN THE WALLS OF THE PREP AREA AND DISHWASH AREA. REMOVE DUST AND FOOD DEBRIS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE LEAK UNDER THE 3 COMPARTMENT SINK IN THE BAR AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ORGANIZE AND MAINTAIN THE 3RD FLOOR STORAGE AREA.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES AT THE HOT AND COLD BUFFET LINES AND IN THE WALK-IN COOLER. OBSERVED THE FOLLOWING ITEM AT IMPROPER TEMPERATURE AT THE HOT BUFFET LINE: CHICKEN AT 93.3-111.0F. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURE AT THE COLD BUFFET LINE: YOGURT SAUCE AT 55.0F, VEGETABLE SALAD AT 64.7F, LENTIL IN YOGURT AT 64.5F, RICE MILK AT 60.1F. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURE INSIDE OF THE WALK-IN COOLER: YOGURT AT 44.7F, COOKED EGGPLANT SAUCE AT 47.6F, COOKED PEAS IN SAUCE AT 45.6F. MANAGEMENT VOLUNTARILY DISCARDED # OF FOOD WORTH $225. CRITICAL VIOLATION 7-38-005A.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED FOODS MUST BE LABELED AND DATED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED FROZEN MEATS STORED IN GROCERY BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY PROPER FOOD GRADE STORAGE BAGS. OBSERVED TIN FOIL ON THE SPICE SHELVES IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REMOVE TIN FOIL FROM THE SHELVES AND MAINTAIN THE SHELVES CLEAN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE INTERIOR OF THE PREP COOLERS AND SHELVING UNDER THE BAR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOOR THROUGHOUT THE FOOD PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN THE WALLS OF THE PREP AREA AND DISHWASH AREA. REMOVE DUST AND FOOD DEBRIS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE LEAK UNDER THE 3 COMPARTMENT SINK IN THE BAR AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ORGANIZE AND MAINTAIN THE 3RD FLOOR STORAGE AREA.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN UTENSILS STORED ON FLOOR, INSTRUCTED TO KEEP OFF FLOOR. CONTAINERS AND BAGS OF DRY FOOD ITEMS LEFT OPEN AND ON THE FLOOR OF DRY FOOD STORAGE, INSTRUCTED TO KEEP IN A CLOSED CONTAINER OFF THE FLOOR.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: DISPOSABLE CUPS ARE USED AS A SCOOP FOR DRY FOODS. INSTRUCTED TO USE PROPER UTENSILS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ICE SCOOP HUNG BY A STAINED STRING, INSTRUCTED TO KEEP ON A CLEAN SURFACE, ICE MAKER UPPER SURFACES NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN. SHELVES THROUGH OUT DISH WASHING AREA COVERED WITH SOILED CARDBOARD AND NOT CLEAN SHELVES, INSTRUCTED TO REMOVE CARDBOARD AND KEEP SHELVES CLEAN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DRY FOOD STORAGE SHELVES NOT CLEAN, FOOD DEBRIS AND DRY ENCRUSTED FOODS NOTED, INSTRUCTED TO CLEAN AND MAITNAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING GROUT AT DISH WASHING AREA FLOOR, FOOD DEBRIS NOTED UNDER FOOD PREP AREAS, INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT, DAMAGED SECTIONS OF THE WALL AND HOLES NOTED BY PREP AND DISH WASHING AREA. WALLS BY DISH WAHING AREA WITH WITH BLACK FILM AND SPOTS ON WALLS, INSTRUCTED TO CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELD IN DISH WAHING AREA ABOVE CLEAN UTENSILS AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING THERMOMETER IN PREP COOLERS, INSTRUCTED TO PROVIDE IN THE WARMEST PART.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER NOTE IN DISH WASHING AREA, DRY FOOD STORAGE ROOM, INSTRUCTED TO REMOVE CLUTTER AND BETTER ORGANAIZE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST STORE MOPS AND MOP BUCKET AWAY FROM CLEAN POTS STORAGE SHELVES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. DRY FOOD STORAGE SHELVES NOT CLEAN, FAN COVERS IN PREP AND STAND UP COOLERS WITH HEAVY DUST BUILD UP, LOOSE CAULKING AT WALK-IN COOLER CEILING. INSTRUCTED TO CLEAN LISTED ITEMS AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR BEHIND DISH MACHINE NOT CLEAN, DEBRIS NOTED ALONG WALL BASE AND CORNERS. INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. NO HAND SINK PROVIDED AT BAR AREA WHERE DAIRY DRINKS ARE MIXED AND SERVED. INSTRUCTED TO INSTALL.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND REACH-IN COOLER IN POOR REPAIR. AIR TEMPERATURE AT 55.2 DEGREES. COOLER BEING TAGGED HELD FOR INSPECTION AT THIS TIME. COOLER MAY NOT BE USED UNTIL REINSPECTED BY THE DEPT OF PUBLIC HEALTH. FAX LETTER TO 312-746-4240 FOR REINSPECTION. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. THE FOLLOWING FOOD ITEMS WERE FOUND AT IMPROPER TEMPERATURE: 4 LBS EGG PLANT DISH 54.2 DEGREES, SPINACH DISH 4 LBS @ 56.7, PEAS IN TOMATO SAUCE 4 LBS @ 55.8, GARBANZO BEANS IN SAUCE 4 LBS @ 54.7 DEGREES. 13 QUARTS OF CREAM @ 54.6. ALL FOOD PRODUCTS WERE DISCARDED AT THIS TIME. TOTAL VALUE $100.00 30LBS TOTAL CRITICAL VIOLATION 7-38-005(A)CITATION ISSUED

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. ALL BULK FOOD ITEMS MUST BE PROPERLY LABELED AND DATED. MUST CORRECT AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN DISH AREA IN NEED OF REPAIR. ALL WALLS MUST BE SMOOTH AND EASILY CLEANABLE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE CUTTING BOARDS. WORN WITH DEEP CUTS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN ALL DRY STORAGE AREAS, EMPLOYEE CHANGING ROOMS AND DISH AREA IN NEED OF CLEANING AND MAINTAINING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Use dustless cleaning methods. WALLS IN DISH AREA AND AT 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. LEAK AT 3 COMPARTMENT SINK FAUCET IN NEED OF REPAIR TO STOP LEAK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST REPLACE BROKEN THERMOMETERS IN WALK IN COOLER.