Boukarou Lunch

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NOTED NO ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE AT THE TIME OF INSPECTION. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO ORIGINAL FOOD CERTIFICATE MUST BE POSTED AT ALL TIMES AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-102.11(A2) NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED MECHANICAL STOPPER OF ONE OF THE 3 SINK AT THE 3 COMPARTMENT SINK IN POOR REPAIRS. INSTRUCTED TO REPAIR AND MAINTAIN. 3 COMPARTMENT SINK WITH NO STOPPERS. INSTRUCTED TO PROVIDE MISSING STOPPERS

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED CLUTTER ON SHELVES AT THE FRONT SERVICE AREA. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED STAINED CEILING TILES, MISSING TILES AND HOLES ON CEILING AT THE PREP AND REAR DISH WASHING AREA. INSTRUCTED TO REPAIR, REPLACE MISSING TILES AND SEAL ALL HOLES AND OPENINGS TO PREVENT HIDING PLACES FOR PEST.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGH OUT THE PREMISE ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY UNDERNEATH SHELVING WITH DEAD ROACHES, DIRT AND FOOD PARTICLES.INSTRUCTED TO UPGRADE HOUSE KEEPING.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE FRONT STORAGE AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

ALLERGEN TRAINING AS REQUIRED

NOTED CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-501.12---COOKS LINE YELLOW CUTTING BOARD IN POOR REPAIR WITH DEEP BLACKENED GROOVES/CUTS. MUST REPLACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-601.11(B)--INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS, COOKS LINE EQUIPMENT, MICROWAVE OVENS DIRTY WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN. 4-602.13--- SHELVING THROUGHOUT FACILITY WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN....

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

: 6-201.11--- FLOORS THROUGHOUT THE FACILITY UNDER ALL EQUIPMENT, SHELVING, PREP TABLES COOLERS WITH DIRT, GREASE AND DEBRIS. MUST CLEAN AND MAINTAIN.----RAW WOODEN WALLS IN THE KITCHEN PREP MUST BE PAINTED/SEALED.----MISSING AND WATER DAMAGED CEILIN...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13-- NO PROOF OF FOOD HANDLER TRAINING FOR THE EMPLOYEE ON SITE. MUST PROVIDE FOR ALL FOOD HANDLERS.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT OR REQUIRED EQUIPMENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO PAPER TOWELS ARE AVAILABLE AT THE COOKS LINE HAND SINK OR THE EMPLOYEE WASHROOM WASHBOWL. MUST PROVIDE HAND DRYING PROVISIONS AT ALL HANDWASHING SINKS. PRIORITY FOUNDATION VIOLATION SEE VIOLATION #10 ABOVE FOR CITATION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

DISHWASHING HAND SINK NOT ACCESSIBLE FOR USE. SINK BLOCKED BY POTS AND PANS STORED IN FRONT OF THE SINK AND INSIDE THE SINK. HANDWASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

PROPER HOT HOLDING TEMPERATURES

OBSERVED COOKED MEAT AND SHRIMP BEING HELD IN A PAN ON THE STOVETOP AT AN IMPROPER TEMPERATURE OF 74.6F. FOOD DISCARDED. REVIEWED ALL HOT FOODS MUST BE HELD HOT AT A MINIMUM OF 135F OR ABOVE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

PROPER COLD HOLDING TEMPERATURES

OBSERVED RAW CHICKEN BEING HELD AT IMPROPER COLD HOLDING TEMPERATURE OF 45.8F IN THE REAR TWO-DOOR TALL REACH-IN COOLER. REVIEWED ALL COLD FOODS MUST BE HELD AT 41F OR BELOW. PRIORITY VIOLATION. SEE THE ABOVE VIOLATION #21 FOR CITATION.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THOSE MENTIONED ABOVE TWO-DOOR TALL REACH-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. COOLER NOTED AT 51.8F WITH CHICKEN AT 45.8F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR B...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

NO PEST CONTROL LOGBOOK ON-SITE AVAILABLE FOR REVIEW. MUST PROVIDE A PEST CONTROL LOGBOOK WITH A CURRENT PEST SERVICE REPORT AND ALL OTHER REQUIRED DOCUMENTATION. PRIORITY FOUNDATION VIOLATION 7-38-020(C) CITATION ISSUED.

WIPING CLOTHS: PROPERLY USED & STORED

PREP AREA WIPING CLOTHS MUST BE HELD IN A SANITIZING SOLUTION BETWEEN USE.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

CLEAN POTS/PANS/UTENSILS MUST NOT BE STORED ON THE FLOOR OF THE DISH ROOM.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

ALL ITEMS THROUGHOUT MUST BE ELEVATED FROM THE FLOORS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

COOKS LINE YELLOW CUTTING BOARD IN POOR REPAIR WITH DEEP BLACKENED GROOVES/CUTS. MUST REPLACE.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO MONITOR SANITIZING LEVELS FOR THE CHLORINE SANITIZER PROVIDED ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS, COOKS LINE EQUIPMENT, MICROWAVE OVENS DIRTY WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

SHELVING THROUGHOUT FACILITY WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.----MUST NOT USE PAPER TOWELS AS LINER FOR SHELVING. MUST BE SMOOTH CLEANABLE SURFACE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

LEAK UNDER THE THREE COMPARTMENT SINK INTO A BUCKET. MUST REPAIR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

SOILED MOP HEAD STORED IMPROPER ON THE FLOOR. MUST STORE INVERTED/HANGING ABOVE THE UTILITY SERVICE SINK.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

ALL UNNECESSARY ITEMS THROUGHOUT THE REAR NEAR THE CUSTOMER WASHROOM MUST BE REMOVED FROM THE PREMISES AND ALL OTHER NEEDED STORED ITEMS MUST BE STORED ELEVATED AND ORGANIZED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS THROUGHOUT THE FACILITY UNDER ALL EQUIPMENT, SHELVING, PREP TABLES COOLERS WITH DIRT, GREASE AND DEBRIS. MUST CLEAN AND MAINTAIN.----RAW WOODEN WALLS IN THE KITCHEN PREP MUST BE PAINTED/SEALED.----MISSING AND WATER DAMAGED CEILING TILES THROUG...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO PROOF OF FOOD HANDLER TRAINING FOR THE EMPLOYEE ON SITE. MUST PROVIDE FOR ALL FOOD HANDLERS.

ALLERGEN TRAINING AS REQUIRED

NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE ON SITE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14(O)-NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11-NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE ON SITE. INSTRUCTED TO PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-204.12-OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON MOP SINK FAUCET IN REAR. MUST PROVIDE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13-NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE FOR CURRENT EMPLOYEES.

ALLERGEN TRAINING AS REQUIRED

2-102.13-NO ALLERGEN TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR EMPLOYEES WHO OBTAIN THE CITY OF CHICAGO FOOD MANAGER CERTIFICATE.

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

NO PERSON IN CHARGE ON SITE DURING INSPECTION. PRIORITY FOUNDATION. NO CITATION ISSUED.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO PERSON IN CHARGE WITH THE ORIGINAL CITY OF CHICAGO FOOD MANAGER CERTIFICATE POSTED. INSTRUCTED PERSON IN CHARGE MUST BE ON SITE AT ALL TIMES WITH THE ORIGINAL CITY OF CHICAGO FOOD MANAGER CERTIFICATE POSTED. PRIORITY FOUNDATION. 7-38-012.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE ON SITE. INSTRUCTED TO PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED IMPROPER HOT WATER TEMPERATURE AT 69.8F AT HAND WASHING SINK IN BATHROOM IN REAR. INSTRUCTED MANAGER MINIMUM HOT WATER TEMPERATURE MUST BE AT LEAST 100.0F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C).

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO METAL STEM THERMOMETER. MUST PROVIDE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-005.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON MOP SINK FAUCET IN REAR. MUST PROVIDE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED WATER TEMPERATURE AT MOP SINK IN REAR AT 69.1F. INSTRUCTED TO MAINTAIN WATER TEMPERATURE TO 100.0F.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED HOLES IN BRICK WALL AT DINING ROOM AREA. MUST FILL AND SEAL HOLES SO THEY ARE SMOOTH AND EASILY CLEANABLE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED VENTILATION HOOD NOT WORKING IN KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE FOR CURRENT EMPLOYEES.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR EMPLOYEES WHO OBTAIN THE CITY OF CHICAGO FOOD MANAGER CERTIFICATE.