Fast and Fresh

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

FOUND TOP OF ICE MACHINE NOT CLEAN.

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

FOUND FLOORS NOT CLEAN BEHIND GRILL AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOUND WASHCLOTHS NOT STORED PROPERLY.

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. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND 50 POUNDS OF SHAVED GYROS STORED ON TOP THE REAR PREP TABLE AT T...

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. OUTE...

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 GARBAGE CONTAINER WITH LID NOT ABLE TO CLOSE DUE TO TOO MUCH GARBAGE I...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PROOF OF CITY SANITATION CERTIFICATE POSTED ON PREMISES OR NOR A CERTIFIED FOOD HANDLER WHILE POTENTIALLY HAZARDOUS...

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 INTERIOR OF COOKING EQUIPMENT, EXTREMELY WITH GREASE BUILD-UP.REMOVE EXCESS ICE BUILD-UP IN ALL REACH-IN ...

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 FLOOR UNDER AND AROUND COOKING EQUIPMENT,BUILD-UP OF GREASE.ALSO NEED TO CLEAN FLOOR DRAIN IN FRONT OF ICE MACHINE(SLIME BUILD...

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. OBSERVED BROKEN CEILING(DUE TO WATER DAMAGE) IN STORAGE / DISHROOM, NEXT TO PREP AREA, INSTRUCTED TO REPAIR DUE TO FOOD PROTECTION.

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. REPLACE BROKEN LIGHT SHIELD IN PREP AREA.

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...

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. DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT. SECURE THE STAINLESS STEEL WALL BEHIND THE COOKING EQUIPMENT SO THAT THERE ARE NO OPEN GAPS. REMOVE COBWEBS FROM THE BASEMENT CEIL...

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. DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT. SECURE THE STAINLESS STEEL WALL BEHIND THE COOKING EQUIPMENT SO THAT THERE ARE NO OPEN GAPS. REMOVE COBWEBS FROM THE BASEMENT CEILI...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION FROM REPORT #10365 ON 3/18/09 NOT CORRECTED: 41/01 - REMOVE U...

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

OBSERVED EXCESS ICE BUILDUP INSIDE OF THE FREEZER. MUST DEFROST AND MAINTAIN.

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 INTERIOR OF THE MICROWAVE, AND INTERIOR 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. DETAIL CLEAN THE FLOOR OF THE PREP AREA, REAR AREA AND BASEMENT. REMOVE CARDBOARD FROM THE FLOOR AT THE 3 COMPARTMENT SINK.

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. DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT. SECURE THE STAINLESS STEEL WALL BEHIND THE COOKING EQUIPMENT. REMOVE COBWEBS FROM THE BASEMENT CEILING AND WALLS.

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. OBSERVED LITTER AND GARBAGE IN THE OUTSIDE PATIO AR...