BALKAN RESTAURANT CORP.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS (EG SAUSAGE, CHICKEN, COLD AND HOT SANDWICHES, SHRIMP ETC) ARE BEING PREPARED AND SERVED. NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON SITE. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS CITATION ISSUED 7-38-012

FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, COOKING EQUIPMENT (STOVE/OVEN, FRYER, KITCHEN HOOD AND FILTERS, MICROWAVE OVEN) WITH GREASE BUILD-UP, STORAGE SHELVES, AND PREP SHELVES.

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT PREMISES ESPECIALLY ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND COOKING EQUIPMENT, INCLUDING WASHROOM FLOOR AND IN BOILER ROOM FLOOR,

INSTRUCTED TO FIX STRIPPED HOT FAUCET HANDLE AT MOP SINK.

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLUTTER AND UNUSED EQUIPMENT STORED IN KITCHEN AREA TO PREVENT RODENT AND INSECT HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.//OBSERVED 3 COMP SINK STOPPED UP.CO .(AMAZING PLUMBING & SEWER)UN STOPPED 3COMP.SINK IN KITCHEN ,SINK NOW CAN BE USED INVOICE #0259

//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE & ON DISPLAY.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//ONDER HOOD OVER COOKING RANGE ,SOME SHELVES IN COOLER NEED CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK NEED CLEANING, NEED TO STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE.

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.//MUST REPLACE LIGHT OUT IN RESTROOM.

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.//INSTRUCTED MGMT TO REPAIR BASE OF FAUCET ON 3COMP. SINK LEAKING WATER.