Falafill

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

MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT. MUST BE A SMOOTH, CLEANABLE SURFACE.

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

MUST REMOVE TAPE FROM THE WALL ON THE COOKS LINE. MUST BE SMOOTH AND CLEANABLE SURFACE.

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

MISSING WALL BASEBOARD COVING THROUGHOUT THE DISH AREA AT THE THREE COMPARTMENT SINK. MUST REPLACE/INSTALL. PEELING PAINT ABOVE THE BASEMENT PREP RICE COOKERS. MUST REMOVE/REPAIR.

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

MUST PROVIDE LIGHT SHIELD OR SHATTER PROOF BULBS ABOVE THE SOUP STATION ON COOKS LINE AND ABOVE THE THREE COMPARTMENT SINK.

LINEN: CLEAN AND SOILED PROPERLY STORED

DIRTY LINEN FOUND HANGING ON THE SPLASH GUARD OF THE EXPOSED HAND SINK AND HANGING ON PIPING IN THE BASEMENT FOOD PREP AREA. MUST PROPERLY STORE DIRTY LINENS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATES FOR EMPLOYEES ON SITE. MUST PROVIDE AND MAINTAIN FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES.

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

FOUND A BROWN BUILDUP ON THE FLOOR UNDER THE DRY STORAGE RACK IN THE BASEMENT THAT IS HOLDING CLEAN CONTAINERS, POTS & PANS, ETC. INSTRUCTED TO DETAIL CLEAN AND SANITIZE THE FLOORS UNDER THE STORAGE RACK AND MAINTAIN.

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

FOUND A NON SHATTER PROOF LIGHT BULB IN THE WALK-IN COOLER WITHOUT A LIGHT SHIELD. INSTRUCTED TO INSTALL A LIGHT SHIELD AROUND THE LIGHT BULB AND MAINTAIN.

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

FAUCET HEAD ATTACHED TO THE 3-COMPARTMENT SINK IN THE BASEMENT IS LEAKING AND SPRAYING WATER OUT FROM THE GASKET. INSTRUCTED TO REPLACE GASKET AND MAINTAIN SINK COMPONENTS.

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

RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN FREEZER IN BASEMENT. MUST RE-PAINT OR REPLACE.

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

DETAIL CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN/MAINTAIN.

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

EXPOSED HAND WASHING SINK AT FRONT PREP AREA IS DRAINING SLOW. MUST REPAIR/MAINTAIN.

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

EVIDENCE OF RODENT ACTIVITY INSIDE PREMISES. NOTED OVER 15 RAT DROPPINGS IN BASEMENT ON FLOOR BEHIND WATER HEATER. MUST CLEAN AND SANITIZE AFFECTED AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE PEST ACTIVITY. SERIOUS VIOLAT...

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

MUST SEAL OPENINGS AROUND PIPES AND INTO WALLS IN BASEMENT. OBSERVED PEELING PAINT ON WALLS, CEILING AND PIPES AT BASEMENT IN REAR STORAGE AREAS AND DISHWASHING AREA. MUST RE-PAINT/MAINTAIN.

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

EXPOSED HANDWASH SINK IN REAR FOOD PREPARATION AREA IS DRAINING SLOW. MUST REPAIR/MAINTAIN. EXCESSIVE DUST ON VENTILATION VENTS ABOVE MOP SINK. MUST CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

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

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

INADEQUATE UTENSIL SANITATION; OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A METHOD OF SANITIZING. NO SANITIZER IN WATER; ALSO WATER HAD FOOD DEBRIS AND SOAP IN IT. INSTRUCTED/DEMONSTRATED PROPER S...

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

OBSERVED BROKEN GASKETS ON TWO DOORS REACH IN COOLER DOORS AT BASEMENT PREP AREA; INSTRUCTED TO REPLACE.

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

FOOD DEBRIS AND GREASE ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FRYERS, CABINETS UNDER DISPLAY COLD HOLDING UNIT AND STORAGE SHELVED UNDER FRONT SERVING COUNTER; AND CHEST FREEZER IN BASEMENT PREP AREA.

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

FOOD DEBRIS ON FLOORS; INSTRUCTED TO DETAIL CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT PREP AREAS.

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

DRIED FOOD DEBRIS ON WALLS AT BASEMENT PREP AREA; INSTRUCTED TO DETAIL CLEAN/SANITIZE. EXCESSIVE DUST ON VENT COVERS INSIDE BOTH WASHROOMS; INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

OBSERVED CLUTTER THRU-OUT THE BASEMENT; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

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

MUST LABEL ALL FOOD NOT STORED IN ORIGINAL CONTAINERS AT ALL TIMES (I.E., SPICES IN THE TRI-COLORED CONTAINERS LOCATED IN THE BASEMENT).

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

MUST SMOOTH FLOOR AT BASEMENT IN FRONT OF THE 3COMP SINK IN THE BASEMENT TO REPAIR CRACKS AND HOLES. ALSO MUST MAINTAIN FLOORS DRY AT ALL TIMES.

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

MUST CLEAN WALL ABOVE 3COMP SINK IN THE BASEMENT TO REMOVE FOOD DEBRIS AND FOOD SPLASHES.

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

MUST REPAIR LEAKY FAUCET AT EXPOSED HAND SINK IN THE KITCHEN PREP AREA.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

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. SEWAGE WASTE WATER IS BACKING UP AT 3 COMPARTMENT SINK, WHEN W...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND ICE MACHINE FROM POP DISPENSER NOT MAINTAINED.NO COVER IS PROVIDE TO COVER ICE CUBES INSIDE THE CONTAINER OF POP DISPEN...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT MAINTAINED.OBSERVED RAT DROPPINGS THROUGHOUT THE AREA,ALSO LID FROM WASTE GREASE OIL CONT...

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. REMOVE PREP TABLE FROM UNDER WATER PIPE THAT SWEATING ON PREP TABLE.ALSO REPAIR DOOR OF SMALL COOLER(RIGHT DOOR).BASEME...

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 ALL OPENING ON WALLS THROUGHOUT THE BASEMENT

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

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE BASEMENT PREP COOLER. OBSERVED POTATO SALAD AT 47.8F, CHICK PEA SALAD AT 47.1F, FAVA BEAN SALAD AT 48.0F, ARMEN...

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. REPAIR THE LEFT DOOR HINGE ON THE BASEMENT PREP COOLER SO THAT THE DOOR CLOSES PROPERLY. REPLACE THE TORN DOOR GASKETS...

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. DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, MICROWAVE.

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. DETAIL CLEAN THE FLOOR UNDERNEATH THE BOXES OF FOUNTAIN POP IN THE BASEMENT. STORE BOXES AT LEAST 6" OFF OF THE BASEMENT FLOOR.

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

MUST PROVIDE SINK STOPPERS FOR THE 3 COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETER IS NEEDED FOR THE COCA COLA COOLER IN THE B...