食品安全报告：Ghareeb Nawaz Restaurant, 2032-2036 W Devon Ave, Chicago, Il, USA。

2032 West Devon Avenue, Chicago, 60659 Illinois, United States

Report date: Apr 13, 2020
10. Adequate handwashing sinks properly supplied and accessible
- comments: a sign or poster that notifies food employees to wash their hands not provided on exposed hand washing sinks. Signs shall be provided at all handshaking sinks used by food employees

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed facility missing employee hand washing signage when returning to work from restroom. Informed person in charge to obtain and maintain signage

22. Proper cold holding temperatures
- comments: observed improper temperatures of 1 pan of approximately 10 lbs of cooked rice 76 f in prep area. Product was discarded by manager. Must have cold holding foods at 41. 0 f or below. (priority 7-38-005) no citation issued

23. Proper date marking and disposition
- comments: observed ready to eat, temperature control for safety foods (marinated chicken, rice, beef kebab)not properly dated , stored longer than 24 hours in coolers. Instructed to provide proper date marking with disposition date for rte foods prepared on site and held over 24 hours in cold holding unit. Priority foundation violation. No citation issued. 7-38-005

36. Thermometers provided & accurate
- comments: noted no thermometers inside hot holding unit conspicuously posted to monitor the ambient temperature of equipment. Instructed to provide accurate ambien measuring thermometers in all hot holding equipment and all refrigeration units

37. Food properly labeled; original container
- comments: observed several food containers with dry products. Red curry, beef curry) with out proper common food name markings. All bulk and working food ingredient containers must be labeled with contents name. Must label food storage containers when food is not in original package

39. Contamination prevented during food preparation, storage & display
- comments: empty dirty food containers stored on floor in prep area and dish washing area. Must provide proper, raised shelving to store food containers 6" off floor

40. Personal cleanliness
- comments: observed that employee wore bracelets on hands while working with exposed food. Must remove all jewelry except plain wedding band from hands while working with exposed food

41. Wiping cloths: properly used & stored
- comments: observed wet wiping cloths stored on top of the prep tables. Management instructed to store wet wiping cloths in a container of sanitizer.

43. In-use utensils: properly stored
- comments: observed tongs and serving utensils stored directly on some food with handles in contact with the food. Must remove and store all utensils with the handles up and away from direct contact with food, in-between usage. Must provide scoop with handle for dry food:sugar,salt etc

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: cutting boards with open seams and dark stains. Must refinish or replace damaged or stained cutting boards

48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed no working sink stoppers for the ware washing 3 compartment sinks. Instructed to provide and maintain.

49. Non-food/food contact surfaces clean
- comments: must clean food debris build up from cooking surfaces ,wheel bases of all equipment. Must clean dust build up from shelving units in storage area.

51. Plumbing installed; proper backflow devices
- comments: observed that hand washing sinks faucet are loose and need repair in mans ans lady's bathrooms. Must maintain

55. Physical facilities installed, maintained & clean
- comments: observed damaged floor tiles in area by floor drain in rear prep part of facility

56. Adequate ventilation & lighting; designated areas used
- comments: must clean and maintain clean ceiling fans in front of walk in cooler. Must clean and maintain clean vents in rear prep area and around cooking area

56. Adequate ventilation & lighting; designated areas used
- comments: ventilation hood system in the cook line with heavy dust build-up. Must clean and maintain.

56. Adequate ventilation & lighting; designated areas used
- comments: must replace and maintain burned and non working light bulbs in cooking area

Source: chicago.gov