The Little India Restaurant

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: All bulk foods not stored in the original container ie: salt, must be labeled with the product common name.

Staff personal cleanliness was inadequate.

Inspector’s note: Noted cook without effective hair restraint. Must provide.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Soiled linens stored in the outdoor walkway must be in a sealed/covered container.

Equipment and surfaces were dirty.

Inspector’s note: All liner for shelving must be smooth and cleanable.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Leak from piping in the basement ceiling into a bucket and onto the floor must be repaired.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted pooling water on the basement floor. Must remove and maintain dry floors.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Noted torn mesh screen on the rear kitchen exit door with large holes in screen. Must replace to be tight fitting without holes.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: All clean pots, pans and large bowls must be stored inverted.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must not use milk crates as a means of elevation throughout the walk-in cooler and kitchen.----broken/missing handle repaired with tape on the cooks line three door cooler. Must replace.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted badly damaged, stained cutting board with deep blackened grooves. Instructed to replace.

Equipment and surfaces were dirty.

Inspector’s note: Must not use cloth towels as liner for shelving throughout the kitchen.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Wall next to cooks line prep table with excessive food splatter. Must clean and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: All bulk food containers, including spice containers, must be labeled with the product common name.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must not use plastic grocery bags as food containers throughout the coolers and freezers. Must use food-grade disposable bags or washable reusable containers.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: All bulk food containers, including spice containers, must be labeled with the product common name.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Foods inside the cooler next to the customer washroom are not protected from contamination from customer access. Must protect foods inside the cooler.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must not use plastic wrap as a means of repair for the broken lid door handle on the cook's line cooler. Must repair with a smooth, cleanable material.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must not use plastic grocery bags as food containers throughout the coolers and freezers. Must use food-grade disposable bags or washable reusable containers.

Equipment and surfaces were dirty.

Inspector’s note: Raw wood on the bottom side of the shelving above the dish three compartment sink must be painted/sealed.

Equipment and surfaces were dirty.

Inspector’s note: The unused cooler on the cooks line being used for dry food storage was noted dirty.----bulk food containers were noted dirty.---interior of the microwave oven with food splatter. Must clean and maintain all.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violations from report #2528549 on 8-25-21 were not corrected. #55- found walls and ceiling not smooth and easy to clean at basement storage areas. Must seal walls/ ceiling using drywall, etc. #44-: found food containers not stored properly on racks in basement storage. Must store inverted. Priority foundation violation 7-42-090 citation issued.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Found food containers not stored properly on racks.must store inverted.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found walls and ceiling not smooth and easy to clean at basement storage areas. Must seal walls/ ceiling using drywall, etc.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed dirty knives with food debris stored in holder. Instructed to wash, rinse, sanitize and air dry before storing in utensil holder.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed dirty cutting boards with dark stains and grooves. Instructed to clean or replace.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed garbage cans being used as dry storage for rice, sauce and sugar. Instructed to use food grade containers that are smooth and easily cleanable.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed food debris in prep cooler gaskets. Instructed to detail clean and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed grocery bags being used as food storage in refrigerator and chest freezer. Instructed to use food grade containers that are easily cleanable.

Equipment and surfaces were dirty.

Inspector’s note: Observed inside of cooking fryer filled with heavy grease build up. Instructed to clean and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: No lid on trash cans in customer and employee bathroom. Instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed lights missing from dish washing area. Instructed to install.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Backflow prevention device not found for ice machine waterline. Must provide backflow on ice machnie waterline where it can be serviced and located.

Staff personal cleanliness was inadequate.

Inspector’s note: 2-402.11 observed food handlers not wearing hair restraints. Instructed manager all food handlers must wear hair restraints.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 observed accumulated grease/food build up on ventilation hood filters. Instructed manager must clean and ventilation hood filters.

Staff personal cleanliness was inadequate.

Inspector’s note: 2-402.11 observed food handlers not wearing hair restraints. Instructed manager all food handlers must wear hair restraints.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 observed accumulated grease/food build up on ventilation hood filters. Instructed manager must clean and ventilation hood filters.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: No valid city sanitation certificate provided on site nor a certified food manager on site while potentially hazardous food are handled,served and stored. Certificate posted on site are copies.information given how to obtain valid certificates. Serious violation:7-38-012(a)

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed plastic cups,plates etc inside the dry food and yogurt container.instructed to provide utensils with handle for each food,to minimize source of contamination. Food stored inside plastic grocery bags must be removed and provide food grade bags or food containers with lids.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Grease build-up on exterior and interior of cooking equipments,included deep fryer,filters,hood chains that hold hood,must clean and maintain. Grimes on blade of can opener,instructed to clean and maintain

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Debris on floor under coolers and cooking equipment,also missing floor tiles under cooking equipment,and coolers instructed to install said tile.floor tiles must be same level of other floor tiles.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Broken and dirty tube light shield inside the kitchen ,instructed to clean and replace said light shield

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Found food containers not stored properly. Must store inverted.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Found lights not shielded at main kitchen. Must shield.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Found shelving units with raw wood by walk in cooler. Must seal all raw wood.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Inspector Comments: FOUND FLOORS NOT CLEAN AT RESTROOM. MUST SWEEP AND MOP.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Inspector Comments: FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVIDE.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Found shelving units with raw wood by walk in cooler. Must seal all raw wood.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Found floors not clean at restroom. Must sweep and mop.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Found no backflow prevention device at mop sink faucet. Must provide.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed ice build up inside meat prep reach in cooler. Instructed manager to defrost/remove all ice build up inside cooler.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed accumulated grease/food build up on wood shelves in prep area adjacent to fryer. Instructed manager to clean wooden shelf rack.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed accumulated food/dirt build up on floor and gaps between walls/floor throughout prep area. Instructed manager to clean floor and seal gaps at floor base throughout prep area.

Food handler requirements met

Inspector’s note: Food handlers not ansi state certified. Instructed manager all food handlers must be ansi state certified and must have names of employees on premises.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed ice build up inside meat prep reach in cooler. Instructed manager to defrost/remove all ice build up inside cooler.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed accumulated grease/food build up on wood shelves in prep area adjacent to fryer. Instructed manager to clean wooden shelf rack.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed accumulated food/dirt build up on floor and gaps between walls/floor throughout prep area. Instructed manager to clean floor and seal gaps at floor base throughout prep area.

Food handler requirements met

Inspector’s note: Food handlers not ansi state certified. Instructed manager all food handlers must be ansi state certified and must have names of employees on premises.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Found food containers not stored properly.(must store inverted)

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Found cutting boards in poor repair. Must repair or replace.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Found broken floor tiles at main kitchen.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Found broken light shields at main kitchen.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Found clutter on shelving unit on top of 3compartment sink.(tools,etc.)

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Noted assorted food items inside coolers and freezer note labeled with name, date etc. Instructed to label all food items and bulk food storage containers at all times.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Instructed to clean shelves underneath prep tables by the 3 compartment sink. Also noted heavy ice built up inside upright freezer at the kitchen prep area. Instructed to defrost, clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Noted thick black dirt accumulation on fan at the window of kitchen food prep area. Instructed to detail clean and maintain at all times.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Detail clean interior of deep fryers(grease build-up).

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Need to repaint kitchen walls are brown in color due to much food smoke.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: 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. WE THE BUSINESS OWNER AND I OBSERVED EVIDENCE OF RATS DROPPINGS IN BASEMENT AREA(40 OR MORE DROPPINGS), UNDER THE SHELVES AND BEHIND THE ENTRANCE DOOR.NO FOOD IN BASEMENT,HOWEVER A LOT UNUSED COOKING EQUIPMENTS.ALSO OBSERVED STANDING WATER ON FLOOR/GROUND.WATER LEAKS FROM WATER PIPE,INSTRUCTED TO REPAIR PIPE,CLEAN FLOOR(REMOVE DROPPINGS).ELEVATED 6" OFF THE FLOOR ITEMS STORED ON FLOOR SERIOUS VIOLATION:7-38-020 H000077334-17

Previous minor violation(s) corrected 7-42-090

Inspector’s note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 2-23-2011,REPORT# 579323 #30-INSTRUCTED TO PROVIDE DATE ON PREPARED AND READ TO EAT FOODS IN COOLER #32- MUST PROVIDE SPLASH GUARD ON MOP SINK BY SIDE OF 3COMP.SINK DRAIN BOARD. #34-INSTRUCTED TO ELEVATE PRODUCTS 6" OFF THE FLOORS AT ALL TIMES. #38-INSTRUCTED TO REPAIR LEAKING FAUCET ON 3COMP.SINK #37-INSTRUCTED TO PROVIDE SELF CLOSING DEVICE ON EMPLOYEE TOILET DOOR IN KITCHEN SERIOUS VIOALTION:7-42-090 HOOOO77334-17

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All food not stored in the original container shall be stored in properly labeled containers. NEED TO PROVIDE LABELS FOR FOOD STORED IN COOLERS,AND FREZEERS. AND DRY FOOD(FLOUR SUGAR ETC.)

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: 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. OBSERVED WOOD SERVING DISHES COVERED OVER AND OVER WITH ALUMINUM FOIL AND REUSED OVER AND OVER,INSTRUCTED TO REMOVE FOIL WASH AND SANITIZE SERVING PLATE.WASH PLATES EVERY EACH USE

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE ALL DIRTY CARDBOARD USED TO LINE SHELVES IN PREP AREA.REPLACE OR PAINT RUSTY SHELVES BY THE 3 COMPARTMENT SINK(CLEAN POTS ARE STORED ON IT),NORTH SIDE.PROVIDE FOOD GRADE CONTAINERS WITH LIDS TO STORE FOOD.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL COOKING EQUIPMENT, INTERIOR AND EXTERIOR(FOOD AND GRIMES BUILD-UP).DETAIL CLEAN INTERIOR OF DEEP FRYERS(GREASE BUILD-UP).NEED TO CLEAN INTERIOR OF ALL COOLERS, FREZEERS(ENCRUSTED FOOD)AND ALL PREP TABLES.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN AND MAINTAIN FLOOR IN KITCHEN,SPECIALLY UNDER SHELVES, COMPARTMENT SINK AND COOKING EQUIPMENT.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. NEED TO REPAINT KITCHEN WALLS ARE BROWN IN COLOR DUE TO MUCH FOOD SMOKE.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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. REPLACE BROKEN AND MISSING STOPPERS FOR THE 3 COMPARTMENT SINK.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: 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. PROVIDE THERMOMETERS FOR ALL COOLERS AND FREEZERS, ALSO PROVIDE A STEM THERMOTER TO BE ABLE TO CHECK FOOD TEMPERATURE.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Instructed to provide date on prepared and read to eat foods in cooler.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Instructed to provide date on prepared and ready to eat food in coolers

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Instructed to repair damaged seat covers in kitchen.must provide splash guard on mop sink by side of 3comp.sink drain board.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Instructed to elevate products 6" off the floors at all times.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: Instructed to provide self closing device on employee toilet door in kitchen.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Instructed to repair leaking faucet on 3comp.sink.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO PROVIDE DATE ON PREPARED AND READY TO EAT FOOD IN COOLERS

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: 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. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELVING UNITS AND ON COUNTERS THROUGHOUT.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR DAMAGED SEAT COVERS IN KITCHEN.MUST PROVIDE SPLASH GUARD ON MOP SINK BY SIDE OF 3COMP.SINK DRAIN BOARD.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO ELEVATE PRODUCTS 6" OFF THE FLOORS AT ALL TIMES.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO PROVIDE SELF CLOSING DEVICE ON EMPLOYEE TOILET DOOR IN KITCHEN.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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 LEAKING FAUCET ON 3COMP.SINK.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: 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 of storage shelving, cooler shelving, not clean need cleaning(crevices).

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, storage shelving need cleaning, floors in bsmt. storage areas need cleaning.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls in prep areas need cleaning, ceilings in bathrooms need cleaning.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: 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.missing light shield inside canopy shall be provided.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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 vents(ventilation)in coolers, kitchen prep areas, dining room, and bathroom need detailed cleaning.