Dawali Mediteranean Kitchen

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SANITARY HAND DRYING DEVICE/OR PAPER TOWELS AT HAND WASHING BOWL AT TIME OF INSPECTION. OBSERVED FOOD HANDLERS USING COMMON TOWELS FOR DRYING HANDS. INSTRUCTED PAPER TOWELS MUST BE PROVIDED AT ALL TIMES, THE USE OF COMMON TOWELS IS NOT PERMITTED....

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (COOKING/PREPARING/SERVING, MEATS, HUMMUS, RICE, SOUP AT TIME OF INSPECTION.) A CITY CERTIFICATE FOR NASSER I AMER POSTED, BUT PERSON NOT ON DUTY AT TIME OF I...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOOD DEBRIS AND GREASE ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; ONE DOOR FREEZER, FRYER AND SLICE AT PREP AREAS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DEBRIS/FOOD DEBRIS UNDER COOKING EQUIPMENT AND AT REAR DISH WASHING AREA; INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND COOKING EQUIPMENT, DISH MACHINE AND 3 COMPARTMENT SINK.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MISSING LIGHT SHIELDS ABOVE EQUIPMENT AT PREP AREAS; INSTRUCTED TO REPLACE LIGHT SHIELDS AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

RUST ON GREASE TRAP UNDER 2 COMPARTMENT SINK AT FRONT PREP AREA; INSTRUCTED TO REMOVE RUST AND REPAINT TRAP.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE. OBSERVED LARGE CONTAINER OF GARBANZO BEANS, ABOUT 25LBS. INSIDE THE WALK IN COOLER AT 57.3F. MANAGER STATED, "WE COOKED THOSE AT 6:00AM. THIS MORNING. INSTRUCTED POTENTI...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD CONTAINERS/BINS NOT LABELED; INSTRUCTED TO DATE/LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

CLEAN MULTI-USE UTENSILS IMPROPERLY STORED, INSTRUCTED TO PROPERLY STORED/INVERT TO PREVENT CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZER, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE. STORAGE SHELVES, CARTS, SLICER, AND MOP SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DEBRIS/FOOD DEBRIS AND GREASE BUILD-UP ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT PREP AREAS, DISH WASHING AREA AND CLOSED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

EXCESSIVE GREASE ON FILTER/HOOD ABOVE COOKING EQUIPMENT; INSTRUCTED TO CLEAN. DRIED FOOD DEBRIS ON WALLS AT PREP AREAS AND DISH WASHING AREA AND WALL IN DINING AREA IN POOR REPAIR; INSTRUCTED TO DETAIL CLEAN WALLS, REPAIR AND REPAINT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

NO END CAPS ON LIGHT SHIELD ABOVE REAR PREP AREA AND DISH WASHING AREA, INSTRUCTED TO REPLACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

TWO AND THREE COMPARTMENT SINKS FAUCETS IN POOR REPAIR, INSTRUCTED TO REPAIR OR REPLACE. RUST ON THE GREASE TRAP UNDER TWO COMPARTMENT SINK, INSTRUCTED TO REMOVE RUST AND SEAL.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS; INSTRUCTED TO PROVIDE HAIR RESTRAINTS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP AND CLEANING TOWELS IMPROPERLY STORED, INSTRUCTED TO PROPERLY STORED ICE SCOOP TO PREVENT CONTAMINATION, TOWELS IN AN APPROVED SANITIZER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN INTERIOR OF THE CABINET UNDER THE SODA MACHINE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST ELEVATE 6"OFF THE FLOOR ALL STOCKS INSIDE THE WALK IN COOLER AND IN THE STORAGE AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST SCRAPE PEELING PAINT ON THE WALLS IN THE DINING AREAS AND MAINTAIN. MUST CLEAN THE FAN GUARD INSIDE THE WALK IN COOLER (WITH DUST BUILD UP) AND MAINTAIN.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST RE ADJUST THE SELF CLOSING DEVICE ON BOTH WASHROOM DOOR,(NOT CLOSING ALL THE WAY).

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WASH CLOTH FOR CLEANING THE TABLES, TOP OF THE COOLER, PREP TBALES,CHOPPING BOARD MUST BE STORED IN A BUCKET WITH SANITIZING SOLUTION.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; FRYERS, COOLERS, FRONT AREA CABINETS UNDER SODA MACHINE AND EXTERIOR OF ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER COOKING EQUIPMENT AND INSIDE UTILITY CLOSET.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINTS AROUND PIPES NEAR CEILING INSIDE CLOSET TO PREVENT PEST ENTRY.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE MISSING LIGHT SHIELDS THRU-OUT PREP AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE UNNECESSARY ARTICLES INSIDE UTILITY CLOSET, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.