HARIKA FOODS

Recorded violations

• 18

  NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 6 LIVE ROACHES ON WALLS BEHIND 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE SAID AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED (7-38-020)

• 32

  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. INSTRUCTED TO PROVIDE COVER /LIDS FOR ALL OPEN PRODUCT ON SHELVES, STORAGE RACKS, INSIDE FREEZERS AND COOLERS. ---INSTRUCTED NOT TO USE NON RE-USABLE CONTAINERS AND REMOVE FROM PREMISE. INSTRUCTED TO PROVIDE FOOD GRADE CONTAINERS.

• 33

  FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO ,DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMET( STOVE, DOUGH MIXERS, PREP TABLE, STORAGE SHELVES, HOLDING TRAYS, FREEZERS, COOLERS, ALL HOLDING CONTAINERS/BINS, HOOD AND FILTERS)---- INSTRUCTED TO CLEAN AND SANITIZE DOUGH MIXER WITH BLOOD SPILLAGE.

• 34

  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. OBSERVED FLOORS THROUGHOUT ESTABLISHMENT NOT CLEAN WITH BLOOD STAINS PREP AREA, STANDING GREASE AND HEAVY GREASE BUILD-UP AND DRIED FOOD DEBRIS, ALONG THE WALLS AND IN ALL CORNERS, UNDER COOKING EQUIPMENT, UNDER PREP SHELVES, COOLERS, FREEZERS, PREP TABLE, UNDER 3 COMP SINK. INSTRUCTED TO CLEAN.

• 35

  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. NOTED WALLS, PIPES AND FIXTURES THROUGHOUT PREMISES NOT CLEAN, WITH DRIED FOOD SPILLAGE AND GREASE BUILD-UP . INSTRUCTED MANAGER TO CLEAN AND REPAINT.----INSTRUCTED TO CLEAN WASHROOM DOOR WITH GREASY DIRT BUILD-UP.----- INSTRUCTED TO REPLACE STAINED AND MISSING CEILING TILES THROUGHOUT PREMISES.

• 38

  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. INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDER 3 COMP SINK AND SHUT-OFF VALVE AT EXPOSED HAND SINK. ----- INSTRUCTED TO VENT ONE BURNER STOVE OR REMOVE.

• 41

  PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE ALL CLUTTER THROUGHOUT PREMISES, MUST REORGANIZE.