STANDARD INDIA RESTAURANT.

All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED POTATOES AND OTHER VEGETABLES AT TEMP OF 125F STORED ON SHELF NEXT TO ICE MACHINE.ALSO FOUND COKKED BBQ CHICKEN STORED INSIDE THE OVEN(WHICH WAS OFF,NOT WORKING),AT TEMP OF 68.9F TO 78.6F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATUREED:POUNDS:57,VALUE $29. CRITICAL VIOLATION: 7-38-005(A) HOOOO70346-13

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL SHELVES IN PREP AREA, AND DRY FOOD CONTAINERS,ENCRUSTED FOOD ON IT.CLEAN COOKING EQUIPMENT :INTERIOR AND EXTERIOR FOOD DEBRIS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. KEEP FLOOR DRY UNDER THE 3 COMPARTMENT SINK,AROUND MOP SINK, UNDER AND BESIDE OF ICE MACHINE,ALSO ALONG THE EAST WALL,EXCESS WATER.

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. PROVIDE DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK.

All employees shall be required to use effective hair restraints to confine hair. ANYONE IN PREP AREA MUST WEAR HAIR RESTRAINANT.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERRATURE. OBSERVED AN AIR TEMPERATURE BETWEEN 45-50F INSIDE OF THE WALK-IN COOLER. PREMISES DOES NOT HAVE ADEQUATE REFRIGERATED STORAGE FACILITIES TO PREPARE FOOD. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. SUPERVISOR SALAZAR NOTIFIED. THE TEMPERATURE OF THE COOLER WAS ADJUSTED DURING THE INSPECTION DOWN TO 42.8F. CRITICAL VIOLATION 7-38-005A.

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED LAMB CURRY AT 49.1F, LAMB AT 46.7F, MUTTER PANEER AT 48.9F, CUCUMBER RAITA AT 45.6F, YELLOW DAL (LENTILS) AT 44.9F, CHICK PEAS AT 48.9F, CHICKN AT 47.6F, CABBAGE AT 45.1F, SAMBHAR AT 46.0F, PAKORA MIX AT 46.5F, COOKED POTATOES AT 46.2-48.0F, WHIPPING CREAM AT 47.6F, CHEESE AT 46.9F, MILK AT 47.1F, RICE KHEER AT 44.2F, CURRY CHICKEN AT 46.0F, TANDOORI SAUCE AT 45.3F. MANAGEMENT VOLUNTARILY DISCARDED 48.5 GALLONS AND 21# OF FOOD WORTH APPROX. $500. CRITICAL VIOLATION 7-38-005A.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE WIRE RACKS INSIDE OF THE WALK-IN COOLER. REMOVE THE RUST BUILDUP ON INTERIOR STAINLESS STEEL SURFACES INSIDE OF THE ICE MACHINE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE WALK-IN COOLER. REPAIR THE FLOOR OF THE WALK-IN COOLER SO THAT IT IS SMOOTH AND EASILY CLEANABLE.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTALL A SELF-CLOSING DOOR DEVICE FOR BOTH RESTROOM DOORS.