Ferajna Restaurant

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

COOKING EQUIPMENT KITCHEN PREP AREA NOT CLEAN, TOPS, SIDES AND INTERIOR CABINETS HAS GREASE BUILD UP, AND CUTTING BOARD NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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

FLOORS NOT CLEAN REAR KITCHEN AREA, GREASE BUILD UP, INSTRUCTED TO DETAIL CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT,

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

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (TOMATO SOUP,CHICKEN,SAUERKRAUT,PORK,DUCK ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER ...

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

CONTINUED NON COMPLIANCE ON PREVIOUS ORDER ISSUED, DATED 10/16/2015, REPORT #1579050, VIOLATION LISTED BELOW: 35 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS IN REAR PREP/COOKING AREA. 45 NO EMPLOYEE FOOD HANDLER TRAINI...

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

COOKING EQUIPMENT KITCHEN PREP AREA NOT CLEAN, TOPS, SIDES AND INTERIOR CABINETS HAS GREASE BUILD UP, AND CUTTING BOARD NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

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

FLOORS NOT CLEAN REAR KITCHEN AREA, GREASE BUILD UP, INSTRUCTED TO DETAIL CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT,

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS IN REAR PREP/COOKING AREA.

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

INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN REAR PREP/COOKING AREA.

FOOD HANDLER REQUIREMENTS MET

NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.

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

FOUND NO PEST CONTROL LOGBOOK ON PREMISES. INSTRUCTED TO PROVIDE. A WRITTEN PEST CONTROL LOG BOOK AND SERVICE FROM ILLINOIS LICENSED COMPANY MUST BE MAINTAINED AND AVAILABLE AT ALL TIMES. SERIOUS VIOLATION 7-38-020

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS IN REAR PREP/COOKING AREA.

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

INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN REAR PREP/COOKING AREA.

FOOD HANDLER REQUIREMENTS MET

NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.

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

Found some food items not properly dated in reach in coolers, and in reach in freezer, must properly date food items in reach in coolers, and reach in freezer.

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

Non food contact surfaces of cooler shelving. rear storage shelving not clean, need detailed cleaning(crevices). Bar counter shelving(west bar) not clean, need detailed cleaning(crevices).

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

Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners), floors in rear storage areas not clean, need detailed cleaning.

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

Wall that had a hole in bathroom(men's west bathroom), shall be repaired/sealed.

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

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (TOMATO SOUP,CHICKEN,SAURKRAUT,PORK,DUCK ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER M...

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

MULTI-USE UTENSILS IN THE KITCHEN AREAS NOT PROPERLY STORED.INSTRUCTED TO PROPERLY STORE AND INVERT UTENSILS TO PREVENT CONTAMIN ATION BEFORE USE(HANDLES UP).

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE, PIPES WITH HEAVY GREASE BUILD-UP UNDER EXPOSED HAND SINK, ABOVE 3 COMPARTMENT SINK, INTERIOR AND EXTERIOR SURFACES OF COOKING STOVE/OVEN, FRYERS, INTERIOR SURFACE...

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

FLOORS ALONG WALLS AND IN ALL CORNERS BENEATH ALL KITCHEN EQUIPMENTS REQUIRE A DETAIL CLEANING AND ELEVATE ITEMS STORED TO 6" OFF FLOOR/WALL FOR EASIER CLEANING.

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

SECTION OF CEILING IS PEELING INSIDE THE EAST MENS TOILET ROOM MUST REPAIR TO SMOOTH,EASILY CLEANABLE SURFACES.

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

SLOW DRAIN AT KITCHEN EXPOSED HANDSINK,WATER LEAK AT DRAIN PIPE BENEATH THE EAST BAR 3 COMP SINK.ALSO,REMOVE DUSTS ACCUMULATIONS ON THE VENTILATION COVERS INSIDE ALL THE TOILET ROOMS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS AND FREEZERS.

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

DETAIL CLEAN AND ORGANIZE REAR DRY STORAGE ROOMS,BASEMENT AREA AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.

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

Found food items not properly dated/labeled in walk in cooler, reach in coolers, and reach in freezer, must date and label food items in walk in cooler, reach in coolers, and reach in freezer.

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

Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.

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

Non food contact surfaces of walk in cooler, reach in cooler not clean, need detailed cleaning(crevices).

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

Floors in bsmt storage room not clean, needs detailed cleaning(corners).

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

Exhaust vents(ventilation) in walk in cooler, bathrooms not clean need detailed cleaning(crevices).

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

FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS (EG PORK CHOPS, PIEROGI, SOUP, CHICKEN, SALADS, COOKED RICE, FISH ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH CITY ...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE, PIPES WITH HEAVY GREASE BUILD-UP UNDER EXPOSED HAND SINK, ABOVE 3 COMPARTMENT SINK, INTERIOR AND EXTERIOR SURFACES OF COOKING STOVE/OVEN, FRYERS, INTERIOR SURFACE...

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

INSTRUCTED TO CLEAN AND MAINTAIN FLOOR ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREA WITH HEAVY GREASE BUILD-UP UNDER COOKING EQUIPMENT AND FLOORS THROUGHOUT REAR OUTSIDE AREA LEADING TO BASEMENT INCLUDING FLOORS THROUGHOUT BASEMENT.

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

INSTRUCTED TO CLEAN WALLS WITH DRIED FOOD SPILLAGE IN FOOD PREP AREA AND WALLS NEXT TO 3 COMPARTMENT SINK.

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

INSTRUCTED TO REPAIR DRAINPIPE LEAKING UNDER EXPOSED HAND SINK BEHIND REAR BAR AND LEAKY DRAINPIPE UNDER 3 COMPARTMENT BAR SINK BEHIND MAIN BAR. ----INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS FOR (4) 3 COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS AND FREEZER.

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

INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED IN BASEMENT TO PREVENT RODENT AND INSECT HARBORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO PROPERLY STORE ICE SCOOP IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.

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 found on premises. Observed mice dropping under refrigerator-approximately 30-40 dropping. Instructed to remove all evidence, detail clean and sanitize area. Serious citation issued 7-38-020.

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

Foods inside coolers not labeled 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

Multi use utensils not proerly stored. Instructed to invert containers to prevent contamination before use.

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

Section of bar sink used for ice bin. Instructed to install cover or shield from ice being stored.

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

Floors along wallbase and under equipment not cleaned. Instructed to detail clean.

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

Wall not maintained in adjacent storage room. Instructed to seal openings in wall and repaint.

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. GREASE TRAP AND ATTACHED PIPES UNDER 1 EXPOSED HANDSINK IN PREP AREA ,UNCLEAN,GREASY,MUST CLEAN 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. INTERIOR OF WALK IN COOLER-SHELVES,AIR FAN UNCLEAN,MUST CLEAN AND MAINTAIN

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. FOOD BOXES IN WALK IN COOLER MUST BE ELEVATED 6 INCHES FROM THE FLOOR

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST SHOW DOCUMENTS THAT LIGHT BULBS IN THE STORAGE AREA ARE SHATTERED P...

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. MUST PROVIDE THERMOMETER INSIDE WALK IN COOLER

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. 2ND BAR WHICH IS NOT BEING USED ,UNCLEAN,MUST CLEAN...