DIANA'S FOOD & RESTAURANT.

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.

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

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.

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

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.

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

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

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

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.

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

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

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

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.

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.

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.

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

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.

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 EXPOSED AND SINK IN THE KITCHEN SURFACE IS POROUS,INSTRUCTED SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE OBSERVED OILY/GRIME CARD BOARDS ON SHELVES,INSTRUCTED TO REMOVE AND CLEAN THROUGHOUT

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

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

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

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

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

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 GLOVE ON OR NO GLOVES TOUCHING NON-FOOD CONTACT SURFACE FROM DIRTY CONTAINER,WASHING DISHES,WIPING SHELVES,AND WIPING HAND ON APRON. NO HAND WASHING PRIOR TO PUT ON GLOVES.INFORMATION GIVEN ON HAND WASHING.MUST WASH HAND PRIOR TO GLOVE HANDS AND TOUCH READY TO EAT FOOD. CRITICAL VIOLATION:7-38-010(A)

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 STORED AT SAID SINK. REAR EXPOSED HAND SINK IN POOR REPAIR,BOTH WATER HANDLES NOT EASILY TO BE TURNED,ALSO SINK IS CLOGGED. INSTRUCTED TO REPAIR CAUSE AT REAR EXPOSED HAND SINK. SOAP AND PAPER TOWELS PROVIDE IN THE KITCHEN EXPOSED HAND SINK, HAND SANITIZER REMOVED,INSTRUCTED TO USE SOAP ONLY FOR HAND WASHING. CRITICAL VIOLATION:7-38-005(A)

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.

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 EXPOSED AND SINK IN THE KITCHEN SURFACE IS POROUS,INSTRUCTED SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE OBSERVED OILY/GRIME CARD BOARDS ON SHELVES,INSTRUCTED TO REMOVE AND CLEAN THROUGHOUT

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

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

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

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

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

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 FROM AN APPROVED SOURCE AND PROVIDE INVOICES. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $45. CRITICAL VIOLATION 7-38-005B

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 INSTRUCTED TO REPAIR AND MAINTAIN BOTH COOLERS BELOW 40F. CRITICAL VIOLATION 7-38-005A.

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 50# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A.

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

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

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

REMOVE SOILED CARDBOARD ON CHIP DISPLAY SHELVES.

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

PROVIDE LIGHT SHIELD IN FOOD EQUIPMENT AND UTENSIL STORAGE AREA.

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

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

LABEL ALL PREPARED FOOD AND PACKAGED DESSERTS IN COOLERS.

INVERT ALL CLEAN POTS AND PANS IN STORAGE AREA.

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT.

ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.

REPLACE MISSING LIGHT SHIELDS IN PREP AREA.

PROVIDE THERMOMETER IN PACKAGED MEAT DISPLAY COOLER.

SEPARATE CLEANING SUPPLIES FROM FOOD AND DRINKS.

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

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

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

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

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

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

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

MUST REPLACE STAINED AND PITTED CUTTING IN REAR KITCHEN AREA

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

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

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

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

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

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

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

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

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

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

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

MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY

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. MUST REPAIR LEAKING FAUCET AT KITCHEN THREE COMPARTMENT SINK

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: 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. MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK IN KITCHEN AREA

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.

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 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, service, and transportation.

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 APPROXIMATELY 50 RAT DROPPINGS IN REAR STORAGE ROOM-MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,SEAL ALL NOTICEABLE OPENINGS,RODENT PROOF FRONT DOOR,PEST CONTROL CO SERVICE NOW RECCOMENDED.

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.

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 FRYER HOOD/FILTERS NEED CLEANING.

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.

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.

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 ROOM,FURNACE ROOM.

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.

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 FRYER HOOD/FILTERS NEED CLEANING.

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.

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 ROOM,FURNACE ROOM.