Diana'S Food & Restaurant

PERSONAL CLEANLINESS

2-402.11 OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A HAIR RESTRAINT WHILE PREPARING FOOD. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.11 REPLACE THE BROKEN FLOOR TILES IN THE FOOD PREP AREA. OBSERVED OPEN DRYWALL WALLS AND UNPAINTED DRYWALL IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO SEAL AND PAINT ALL DRYWALL SECTIONS IN THE FOOD PREP AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-202.11 OBSERVED SEVERAL LIGHT FIXTURES MISSING PLASTIC END CAPS AT THE ENDS OF THE PLASTIC SHIELDS. MANAGEMENT INSTRUCTED TO PROVIDE END CAPS AT THE LIGHT FIXTURES WHERE MISSING.

ALLERGEN TRAINING AS REQUIRED

2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. ...

PERSONAL CLEANLINESS

OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A HAIR RESTRAINT WHILE PREPARING FOOD. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED NO CHEMICAL TEST STRIPS ON THE PREMISES TO MEASURE THE SANITIZER CONCENTRATION AT THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

REPLACE THE BROKEN FLOOR TILES IN THE FOOD PREP AREA. OBSERVED OPEN DRYWALL WALLS AND UNPAINTED DRYWALL IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO SEAL AND PAINT ALL DRYWALL SECTIONS IN THE FOOD PREP AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED SEVERAL LIGHT FIXTURES MISSING PLASTIC END CAPS AT THE ENDS OF THE PLASTIC SHIELDS. MANAGEMENT INSTRUCTED TO PROVIDE END CAPS AT THE LIGHT FIXTURES WHERE MISSING.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATION FROM REPORT #2587335 ON 12/21/23 NOT CORRECTED: 57 - UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES FOR ALL FOOD EMPLOYEES DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON SITE. PRIORITY FOUNDATION VIOLATION 7...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBERVED WET MOP STORED IN THE BUCKET IN THE REAR UTILITY AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES FOR ALL FOOD EMPLOYEES DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON SITE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED A 1/4" GAP AT THE BOTTOM RIGHT OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED A LEAK AT FAUCET OF THE FRONT FOOD PREP AREA HAND SINK AND THE THIRD COMPARTMENT OF THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR PLUMBING.

ALLERGEN TRAINING AS REQUIRED

OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF TCS FOOD COOKED, DELIVERED AND SERVED. FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED A 1/4" GAP AT THE BOTTOM RIGHT OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED A LEAK AT FAUCET OF THE FRONT FOOD PREP AREA HAND SINK AND THE THIRD COMPARTMENT OF THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR PLUMBING.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACLE IN THE UNISEX PUBLIC/STAFF TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED PROCEDURE, BUT NO CLEAN UP KIT FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.

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

THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR TO HAND WASHING SINK IN WASHROOM. MUST PROVIDE AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO PROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTER DEVICE NOT LOCATED AT THE SERVICE SINK. INSTRUCTED TO INSTALL A BACKFLOW PREVENTER DEVICE SO THAT CAN B E LOCATED TO BE SERVICE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRT AND FOOD DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED BURNOUT LIGHT IN REAR STORAGE ROOM. MUST PROVIDE AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLER REQUIREMENTS NOT MET NO LOGS RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGERS ON SITE WITH THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.

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

OBSERVED MEAT STORED DIRECTLY IN GROCERY BAGS LOCATED IN THE 2-DOOR REACH-IN FREEZER IN THE REAR. INSTRUCTED TO STORE MEATS IN FOOD GRADE STORAGE BAGS AT ALL TIMES.

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

OBSERVED PREPARED FOOD ITEMS IN THE REACH-IN REFRIGERATOR WITHOUT A PROPER DATE OF PREPARATION LABEL. COOKED/PREPARED FOODS OUT OF ORIGINAL CONTAINER MUST HAVE LABEL WITH THE DATE OF PREPARATION.

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

OBSERVED DEBRIS BUILDUP UNDER THE DRY STORAGE RACKS IN THE REAR PREP AREA NEAR THE REAR EXIT DOOR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

OBSERVED LEAKS UNDER THE 2ND AND 3RD COMPARTMENT SINKS OF THE 3-COMPARTMENT SINK DRIPPING INTO BUCKETS UNDER THE PIPES. INSTRUCTED TO REPAIR SINKS TO PREVENT DRIPPING AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND EXPOSED HAND SINK WITH ATTACHED PREP COUNTER,WHICH PRESENTLY EMPLOYEE USING TO PREP FOOD. SPLASH GUARD IN NEEDED BETWEEN EXPOSED HAND SINK AND PREP COUNTER. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. RAW WOOD SHELVES BY THE EXP...

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

ICE BUILD-UP INSIDE THE ICE CHEST FREEZER AND REACH-IN FREEZER,INSTRUCTED TO REMOVE,CLEAN AND MAINTAIN.

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

EXCESS GRIME ON FLOORS SPECIALLY UNDER AND AROUND COOKING EQUIPMENTS,ALSO ALONG BASE BOARD WALLS BEHIND FLOOR PIPES AND CORNERS.INSTRUCTED TO CLEAN AND MAINTAIN

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

DEBRIS/GRIME /SPIDER WEBS ON WALLS THROUGHOUT THE PREMISES.INSTRUCTED TO CLEAN AND MAINTAIN WINDOW FAN ABOVE THE THREE COMPARTENT SINKS WITH GREASE AND DUST BUILD UP,INSTRUCTED TO CLEAN AND MAINTAIN

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

EXCESS CONSTRUCTION MATERIAL,SHELVES,UNUSED CHEST FREEZER ARE STORED AT OUTSIDE REAR AREA BY THE BACK DOOR,INSTRUCTED TO REMOVE WHAT IS NOT NEEDED AND ELEVATE AND ORGANIZE OTHER ITEMS

FOOD HANDLER REQUIREMENTS MET

NO CERTIFICATE OF FOOD HANDLERS PROVIDED ON PREMISES. INSTRUCTED TO PROVIDE. INFORMATION GIVEN

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES. OBSERVED CERTIFIED MANAGER HANDLING MONEY/CASH REGISTRAR WIPED HANDS ON PANTS,THAN WITHOUT WASHING HANDS GLOVED HIS HANDS AND MADE A SANDWICH FOR COSTUMERS,ALSO BROKE FRESH EGGS TO MAKE A HAM OMELET.OTHER EMPLOYEES WITH ONE G...

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

EXPOSED HAND SINK IN PREP AREA NOT MAINTAINED.NO SOAP(INSTEAD OF THE HAND SOAP A HAND SANITIZER SOLUTION WAS AT SINK BY THE FAUCET NECK)NO PAPER TOWEL PROVIDE AT EXPOSED HAND SINK IN PREP AREA,ALSO SAME SINK WAS NOT ACCESSIBLE,POTS AND UTENSILS WERE ...

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

NO LABEL PROVIDED AT SINGLE SERVING OF FLAN CAKE AND RICE PUDDING SOLD TO CUSTOMERS. ALL PREPACKAGED FOODS ON PREMISES FOR SALE HAVE PROPER LABEL FROM FOOD INGREDIENT AND NAME OF THE BUSINESS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND EXPOSED HAND SINK WITH ATTACHED PREP COUNTER,WHICH PRESENTLY EMPLOYEE USING TO PREP FOOD. SPLASH GUARD IN NEEDED BETWEEN EXPOSED HAND SINK AND PREP COUNTER. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. RAW WOOD SHELVES BY THE E...

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

ICE BUILD-UP INSIDE THE ICE CHEST FREEZER AND REACH-IN FREEZER,INSTRUCTED TO REMOVE,CLEAN AND MAINTAIN.

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

EXCESS GRIME ON FLOORS SPECIALLY UNDER AND AROUND COOKING EQUIPMENTS,ALSO ALONG BASE BOARD WALLS BEHIND FLOOR PIPES AND CORNERS.INSTRUCTED TO CLEAN AND MAINTAIN

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

DEBRIS/GRIME /SPIDER WEBS ON WALLS THROUGHOUT THE PREMISES.INSTRUCTED TO CLEAN AND MAINTAIN WINDOW FAN ABOVE THE THREE COMPARTENT SINKS WITH GREASE AND DUST BUILD UP,INSTRUCTED TO CLEAN AND MAINTAIN

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

EXCESS CONSTRUCTION MATERIAL,SHELVES,UNUSED CHEST FREEZER ARE STORED AT OUTSIDE REAR AREA BY THE BACK DOOR,INSTRUCTED TO REMOVE WHAT IS NOT NEEDED AND ELEVATE AND ORGANIZE OTHER ITEMS

FOOD HANDLER REQUIREMENTS MET

NO CERTIFICATE OF FOOD HANDLERS PROVIDED ON PREMISES. INSTRUCTED TO PROVIDE. INFORMATION GIVEN

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

OBSERVED FOOD FROM AN UNAPPROVED SOURCE BEING SOLD IN THE RESTAURANT. MANAGEMENT HAD NO VALID RECEIPT OR INVOICE FROM A LICENSED ESTABLISHMENT FOR THE BLOOD SAUSAGE BEING SERVED FROM THE HOT HOLDING UNIT. MANAGEMENT INSTRUCTED TO PURCHASE ALL FOODS...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 1 DOOR COOLER WITH AN AIR TEMPERATURE OF 46.7F AND THE OTHER 1 DOOR COOLER WITH AN AIR TEMPERATURE OF 54.6F. BOTH COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. MANAGEMENT INSTRU...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF BOTH 1 DOOR COOLERS. OBSERVED BEEF STEW AT 49.0F, MILK AT 49.1F, RAW BACON AT 43.5F, EGGS AT 46.9F, EGG WHITES AT 52.9F, BEEF AT 44.1F. MANAGEMENT VOLUNATRILY DISCARDED ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

DEFROST AND MAINTAIN THE INTERIOR OF THE CHEST FREEZER IN REAR PREP AREA. REPLACE THE MISSING HANDLE FROM THE LEFT SIDE 1 DOOR COOLER.

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

REPAIR THE LEAK AT THE DRAIN LINE OF THE MOP SINK.

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

INVERT ALL CLEAN MULTI-USE EQUIPMENT AND UTENSILS IN PREP AND STORAGE AREAS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE SOILED CARDBOARD ON CHIP DISPLAY SHELVES.

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

CLEAN FLOORS BETWEEN CHEST FREEZERS IN REAR STORAGE AREA(SPILLS).

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

PROVIDE LIGHT SHIELD IN FOOD EQUIPMENT AND UTENSIL STORAGE AREA.

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

REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK. PROPERLY CONNECT CONDENSATION WASTE LINE IN REACH-IN COOLER.

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

ELEVATE STOCK OFF FLOOR IN SALES AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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

LABEL ALL PREPARED FOOD AND PACKAGED DESSERTS IN COOLERS.

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

INVERT ALL CLEAN POTS AND PANS IN STORAGE AREA.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT.

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

ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.

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

REPLACE MISSING LIGHT SHIELDS IN PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETER IN PACKAGED MEAT DISPLAY COOLER.

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

SEPARATE CLEANING SUPPLIES FROM FOOD AND DRINKS.

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

Foods inside coolers not label or dated. Instructed to label and date all foods not in original containers.

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

Single and multi use articles not properly stored. Instructed to invert utensils to prevent contamination before use

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

Exterior of cooking equipment, exhaust hood and filter, and coolers not cleaned. Instructed to detail clean and sanitize.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided in rear cooler. Instructed to provide thermometer conspicuous inside all cooler.

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

Stock stored on floor in front and rear storage area. Instructed to elevate supplies 6 inches or higher and away from wall.

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

MUST LABELED FOODS BEING PACKAGED AND OFFERED FOR SALE, WITH THE SOURCE OF WHERE THE PRODUCT COMES FROM

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

MUST REPLACE STAINED AND PITTED CUTTING IN REAR KITCHEN AREA

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

MUST ELEVATE STOCK STORE ON FLOOR FRONT AREA 6 INCHES OFF FLOOR

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

All clean single service utensils must be stored with handles up.

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

Clean and degrease kitchen equipments and surfaces in detail,cutting boards,interiors of coolers require a detail cleaning.

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

CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner,seal opening behind the stove area.

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

All cleaning equipments must be properly stored in a designated area.

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

Food handlers must have hair restraints when working around open food.

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 PROVIDE LABELS ON PREPARED FOODS INSIDE REACH-IN COOLERS, FROM WHERE FOODS ARE MADE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE FOIL FROM COOKING SURFACES, ALL SURFACES MUST BE EASILY CLEANABLE

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN ALL BULK STORAGE CONTAINERS, AND COUNTER AREA IN KITCHEN

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 FLOOR UNDER COOKING EQUIPMENT, REMOVE GREASE BUILD-UP, AND REPAIR THRESHOLD AT FRONT DOOR

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 PROVIDE LIGHT SHIELD ON LIGHTS ABOVE KITCHEN PREP AREA

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

MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY

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...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN VENTS ABOVE COOKING EQUIPMENT, AND INTERIOR CABINETS OF COOKING FRYERS

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...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE WORNED OUT CUTTING BOARDS IN FOOD PREP,REPAINT RAW WOOD SHELVING THROUGHOUT USING A NON-TOXIC FINISH.

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.WALLS AND CEILINGS THROUGHOUT THE REAR SAID STORAGE ROOM MUST BE SMOOTH,EASILY CLEANABLE SURFACES.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

PREMISES HAD FIRE 7/19/10,FOUND BUSINESS OPEN/OPERATING DURING THIS INSPECTION,INFORMED MANAGER THAT CDPH MUST INSPECT THE PREMISES PRIOR TO OPENING. All food should be properly protected from contamination during storage, preparation, display, se...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.FOUND ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE WORNED OUT CUTTING BOARDS IN FOOD PREP,REPAINT RAW WOOD SHELVING THROUGHOUT USING A NON-TOXIC FINISH.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES,SHELVING THROUGHOUT,INTERIOR BASINS OF 3 COMP SINK,DEEP ...

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.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY IN BACK ROOM REQUIRE A DETAIL CLEANING.

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.WALLS AND CEILINGS THROUGHOUT THE REAR SAID STORAGE ROOM MUST BE SMOOTH,EASILY CLEANABLE SURFACES.

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL UNNECESSARY ARTICLES STORED IN DRY STORAGE...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE WORNED OUT CUTTING BOARDS IN FOOD PREP,REPAINT RAW WOOD SHELVING THROUGHOUT USING A NON-TOXIC FINISH.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES,SHELVING THROUGHOUT,INTERIOR BASINS OF 3 COMP SINK,DEEP ...

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.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY IN BACK ROOM REQUIRE A DETAIL CLEANING.

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL UNNECESSARY ARTICLES STORED IN DRY STORAGE...