HYDERABAD HOUSE

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: DURING INSPECTION FOUND REAR SCREEN DOOR NOT RODENT PROOFED. THERE IS A GAP AT THE BOTTOM OF THE DOOR GREATER THAN 1/4 INCH. ALL EXTERIOR DOORS MUST BE RODENT PROOFED AT ALL TIMES. MUST REPAIR STATED DOOR SO AS TO BE TIGHT FITTING AND RODENT PROOFED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY DATE AND LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS AT ALL TIMES. FOOD DESSERT ITEMS IN THE FRONT 1DR REACH-IN COOLER NOT DATED OR LABELED. ALSO MUST PROPERLY LABEL AND DATE ALL PREPARED AND COOKED FOODS IN THE 3 SLIDING DOOR COOLER LOCATED IN THE KITCHEN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND SANITIZE THE INTERIOR OF ALL OF THE FOLLOWING ITEMS TO REMOVE ENCRUSTED FOOD DEBRI: ALL MICROWAVE OVENS AND THE BOTTOM SHELF OF ALL COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST PROPERLY STORE ALL ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES IN THE KITCHEN AND IN THE CORNER LOCATED IN FRONT OF THE SIDE FIRE DOOR EXIT.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: DURING INSPECTION FOUND TWO FOOD PREP STAFF MEMBERS NOT WEARING HAIR RESTRAINTS IN FOOD PREP AREAS WHILE COOKING. MUST ALWAYS WEAR HAIR RESTRAINTS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found food items not propely dated in cooler, must properly date food items in cooler.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Non food contact surfaces of prep table lower shelving not clean, need detailed cleaning(crevices).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors in kitchen prep area, and bathroom not clean, needs cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Damaged/stained ceiling tiles in kitchen prep area, shall be replaced/repaired.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light shields in kitchen prep area, dining area not clean, need cleaning(detailed).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Exhaust vents(ventilation) in kitchen areas, coolers and dining area not clean, need detailed cleaning. Exhaust vent(ventilation) in bathroom not clean, needs detailed cleaning.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: YOGURT STORED INSIDE THE REACH-IN COOLER AT TEMP OF 47.9F TO 48.2F; FOUND COOKED MILK ON TOP THE PREP TABLE AT TEMP OF 69.4F - 77.3F AND 84.9F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED NOR A COOLING PROCESS LOG. PREMISES IS OPERATING 24 HOURS. FOOD DISCARDED AND DENATURED. POUNDS 31, VALUE 30. CRITICAL VIOLATION: 7-38-005A

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: PLASTIC CONTAINERS FOUND INSIDE THE FOOD STORED IN COOLERS,INSTRUCTED TO PROVIDE SERVING UTENSILS WITH LONG HANDLES,TO MINIMIZE SOURCE OF CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: SHELVES INSIDE THE COOLERS HAVE A BUILD-UP OF FOOD DEBRIS, INSTRUCTED TO CLEAN AND MAINTAIN. ENCRUSTED FOOD INSIDE THE MICROWAVES, INSTRUCTED TO REMOVE. ACCUMULATE DEBRIS ON SHELVES UNDER THE PREP TABLES, INSTRUCTED TO CLEAN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR THROUGHOUT THE PREMISES HAS A BUILD-UP OF FOOD,GRIMES AND DUST,INCLUDED UNDER THE COOLERS,INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOOD AND GRIMES ARE ON WALL UNDER THE THREE COMPARTMENT SINKS,BROKEN AND DIRTY CAULKING AROUND THE ONE COMPARTMENT SINK NEED TO BE REMOVE AND REPLACE CAULKING WITH SMOOTH SURFACE

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WATER LEAKING FROM WATER PIPE UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO REPAIR. FAUCET AT ONE COMPARTMENT SINK AND EXPOSED HAND SINK IS LEAKING, INSTRUCTED TO REPLACE .

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOO AT IMPROPER TEMPERATURE STORED INSIDE THE TWO DOOR COOLER. TWO KIND OF COOKED CHICKEN AT TEMP OF 49.6F TO 50.0F AND TWO POTS OF LAMB AT TEMP OF 46.7F TO 49.8F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 17,VALUE 53.90 AIR TEMP OF THE COOLER IS 41.1F. CRITICAL VIOLATION: 7-38-005(A)

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS VIOLATION NOT CORRECTED FROM 8-3-2011, REPORT #596364 #30-MUST PROVIDE LABEL/NAME OF THE PRODUCT, INGREDIENTS,COMPANY'S NAME, ADDRESS, TEL # ON ALL PLASTIC CONTAINER WITH READY TO EAT FOOD FOR SALE. ALSO ALL FOOD CONTAINERS THAT IS NOT THE ORIGINAL CONTAINER WIT READY TO EAT FOODS INSIDE THE COOLER MUST HAVE A LABEL.NAME OF THE PRODUCT AND DATED. #32-RUSTED BOTTOM SHELVE OF THE PREP TABLE. MUST REMOVE RUST AND MAINTAIN. MUST REPLACE ALL EXTRA LARGE POTS AND PANS WITH SMALLER ONES THAT CAN BE SUBMERGED INSIDE THE 3RD COMPARTMENT SINK TO SANITIZE.(3 COMPT SINK IS NOT BIG ENOUGH TO SUBMERGE THE EXTRA LARGE POTS AND PANS). #33- MUST CLEAN IN DETAIL THE BOTTOM SHELVE OF THE PREP TABLE,BOTTOM INTERIOR OF THE FRONT COUNTER, THE EXTERIOR OF THE COOKING STOVES AND INTERIOR BOTTOM OF ALL THE REACH IN COOLER AND MAINTAIN. #35-MUST CLEAN IN DETAIL THE FILTER AND HOOD WITH GREASE AND DUST BUILT UP.STAINED CEILING TILES IN THE KITCHEN,PREP AREA AND DINING AREA. MUST REPLACE. FAN GUARD IN ALL COOLERS WITH DUST BUILT UP. MUST CLEAN AND MAINTAIN. #34- CLEAN IN DETAIL THE FLOOR BEHIND AND UNDER ALL THE COOLERS AND COOKING EQUIPMENTS. #42-OBSERVED TWO EMPLOYEES IN THE KITCHEN PREP AREA, NOT WEARING HAIR RESTRAINT WHILE PREPARING AND COOKING FOOD. INSTRUCTED MANAGER THAT ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINT. SERIOUS VIOLATION:7-42-090

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: VIOLATION UPGRADED TO # 29

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: VIOLATION UPGTADED TO #29

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE FOOD CONTAINERS OR FOOD GRADE BAGS TO STORE COOKED AND RAW FOOD IN COOLERS AND FREEZERS. REMOVE ALUMINUM FOIL USED FOR SHELF LINERS ON SHELFS IN PREP AREA. OBSERVED USED STACKED BREAD BASKET READY TO BE REUSED, LINED WITH DIRTY ALUMINUM FOIL,INSTRUCTED TO REMOVE FOIL,WASH RINSE AND SANITIZE PLASTIC BASKET,DO NOT RE-USE BASKET WITH SAME USE FOIL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE DIRTY CRATES FROM PREMISES,USE CONTAINERS TO STORE FOOD AND FOOD PRODUCTS,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: REMOVE ENCRUSTED FOOD FROM INSIDE THE MICROWAVES IN THE KITCHEN.REMOVE DUST AND DEBRIS INSIDE PLASTIC CONTAINER WERE CLEAN UTENSILS ARE STORED

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: VIOLATION UP GRADED TO #29

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: VIOLATION UPGRADED TO #29

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VIOLATION UPGRADED TO #29

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REMOVE DEBRIS INSIDE LIGHT SHIELD IN THE KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: STOPPERS FOR THE THREE COMPARTMENT SINK.OBSERVED EMPLOYEE USING PLASTIC CAPS FOR CUPS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: VIOLATION UPGRADED TO #29

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND X4 POTS OF RICE WITH BEEF AND LAMB ON ROOM TEMPERATURE STORED ON THE TOP OF PREP TABLE WITH A TEMPERATURE OF 69.OF, 56.5F,58.5F,58.7F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED INSIDE THE COOLER AND MUST MAINTAIN A TEMPERATURE OF 40.OF OR LOWER. HOT FOODS MUST MAINTAIN A TEMP OF 140F OR HIGHER. CITATION ISSUED CRITICAL. MANAGER DISCARDED THE SAID PRODUCT WORTH $53.00 AND TOTAL 20 LBS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROVIDE LABEL/NAME OF THE PRODUCT, INGREDIENTS,COMPANY'S NAME, ADDRESS, TEL # ON ALL PLASTIC CONTAINER WITH READY TO EAT FOOD FOR SALE. ALSO ALL FOOD CONTAINERS THAT IS NOT THE ORIGINAL CONTAINER WIT READY TO EAT FOODS INSIDE THE COOLER MUST HAVE A LABEL.NAME OF THE PRODUCT AND DATED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTED BOTTOM SHELVE OF THE PREP TABLE. MUST REMOVE RUST AND MAINTAIN. MUST REPLACE ALL EXTRA LARGE POTS AND PANS WITH SMALLER ONES THAT CAN BE SUBMERGED INSIDE THE 3RD COMPARTMENT SINK TO SANITIZE.(3 COMPT SINK IS NOT BIG ENOUGH TO SUBMERGE THE EXTRA LARGE POTS AND PANS).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL THE BOTTOM SHELVE OF THE PREP TABLE,BOTTOM INTERIOR OF THE FRONT COUNTER, THE EXTERIOR OF THE COOKING STOVES AND INTERIOR BOTTOM OF ALL THE REACH IN COOLER AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN IN DETAIL THE FLOOR BEHIND AND UNDER ALL THE COOLERS AND COOKING EQUIPMENTS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN IN DETAIL THE FILTER AND HOOD WITH GREASE AND DUST BUILT UP.STAINED CEILING TILES IN THE KITCHEN,PREP AREA AND DINING AREA. MUST REPLACE. FAN GUARD IN ALL COOLERS WITH DUST BUILT UP. MUST CLEAN AND MAINTAIN. MUST READJUST THE DOOR THRESHOLD OF THE SIDE EXIT DOOR.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED TWO EMPLOYEES IN THE KITCHEN PREP AREA, NOT WEARING HAIR RESTRAINT WHILE PREPARING AND COOKING FOOD. INSTRUCTED MANAGER THAT ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINT.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Found observed rear exit doors, front emergecy side door not rodent proofed, doors had 1/4 inch gaps on bottom , and top of doors, shall be repair in order to pass license inspection. No citation issued due to license inspection on 1/19/2011.

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.Non food contact surfaces of cooler shelving that had peeling paint, rust shall be repair/replaced.Storage shelving that had peeling paint, raw wood, in front cabinet area shall be repair.front counter had missing grout, broken corner guards, shall be repair.

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. All utensils shall be thoroughly cleaned and sanitized after each usage.Non food contact surfaces of cooler shelving, racks,prep table lower shelving, and storage racks need detailed cleaning(crevices).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: floors under heavy equipment, storage shelving, and boiler room not clean need detailed cleaning(corners). Floor by rear exit door(dining area)had broken floor tiles, gaps, shall be repair.

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 that had peeling paint, exposed raw wood in kitchen prep areas, boiler room areas, and dining areas shall be repair.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.Light shields in prep area, dining areas need cleaning.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.Exhaust canopy not clean needs detailed cleaning, exhaust vents(ventilation)in coolers, kitchen prep area, dining areas, and bathroom no clean need cleaning(detailed).