HABIBI RESTAURANT & CUISINE, INC..

All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND TWO DOOR COOLER AT IMPROPER TEMPERATURE:50F TO 53.5F.THEIR OWN THERMOMETER SHOWED TEMP OF 50F.TAGGED UNIT"HELD FOR INSPECTION"DO NOT USE UNIT.UNIT MUST MAINTAIN TEMP OF 40F AND BELOW.FAX A LETTER WHEN UNIT IS FIXED,(FAX #312-746-4240).CRITICAL VIOLATION:7-38 005(A) H000071680-15

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CHICK PEAS AT TEMP OF 44.5F TO 45F; HUMMS AT TEMP OF 47F TO 48.5F.LENTIL SOUP AT TEMP OF 46.7F AND FALAFEL AT TEMP OF 48.7F FOOD WAS STORED INSIDE ABOVE 2 DOOR COOLER.NO TIME AND TEMPERATURE LOG WAS PROVIDED.THE CHEF DISCARDED AND DENATURED FOOD PRODUCTS.POUNDS 35,VALUE 110.CRITICAL VIOLATION:7-38-005(A) H000071680-15

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 WASTE OIL CONTAINER NOT MAINTAINED.WE(THE CHEF AND I)OBSERVED LID OF WASTE OIL CONTAINER WITH LAYER OF BUILD-UP ENCRUSTED GREASE.INCRUSTED TO CLEAN,AND KEEP IT CLEAN AT ALL TIME TO MINIMIZE RODENT AND INSECT ACTIVITIES. SERIOUS VIOLATION:7-38-020 H000071681-16

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED,STORED ANMD SERVED(FALAFEL,SOUP ,HUMMS,ETC).NO CITY ORIGINAL CERTIFICATE POSTED ON PREMISES.INSTRUCTED THE CHEF TO OBTAIN IT.ON 4-8-11 RETURNED ON PREMISES TO FINISH WRITING REPORT, STILL NO CERTIFIED FOOD HANDLER ON PREMISES. SERIOUS VIOLATION:7-38-012 HOOOO71681-16

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR BROKEN DOORS OF SMALL PREP COOLER(TOP PART IS USED TO STORE FOOD).

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR OF DEEP FRYERS,EXCESS GREASE BUILD-UP,ALSO FILTER AND HOOOD, CLEAN INTERIOR OF TWO DOOR COOLER IN REAR STORAGE.ALL SOFAS IN DINING AREA ARE SOILED INSTRUCTED TO CLEAN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.REPLACE MISSING FLOOR TILES IN WOMEN' WASHROOM.REPLACE BROKEN FLOOR TILE IN FRONT OF TWO DOOR COOLER,FLOOR IS COVERED WITH A RUG.REPLACE ALL BROKEN FLOOR TILE THROUGHOUT.CARPET IN DINING AREA IS EXTREMELY SOILED AND BURNED(HOLES)INSTRUCTED TO CLEAN OR REPLACE.

The walls and ceilings shall be in good repair and easily cleaned. SEAL WALL THROUGHOUT THE PREMISES, INCLUDED AROUND PIPES.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. DETAIL CLEAN LIGHT SHIELD UNDER THE HOOD(DUST AND GREASE BUILD-UP)

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. STOPPERS IS NEEDED FOR THE 3 COMPARTMENT SINK(REMOVE DIRTY PLASTIC).THREE COMPARTMENT SINK SLOWLY DRAINING.CONTACT A PLUMBER.

Smoking shall be prohibited in all public places except in designated smoking areas. ALL ASHTRAYS SHALL BE REMOVED FROM ANY AREA WHERE SMOKING IS PROHIBITED BY THIS CHAPTER BY THE OWNER, OPERATOR,MANAGER,OR OTHER PERSON HAVING CONTROL OF THE AREA. UPON INSPECTION OBSERVED ONE GLASS ASHTRAY WITH TWO BURNED CIGARETTE BUTTS IN IT STORED NEXT TO A TABLE WITH A COFFEE MACHINE IN DINING AREA,CHEF WAS SITTED NEXT TO IT. ANOTHER GLASS ASHTRAY WAS INSIDE THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK.TWO GLASS ASHTRAYS WERE STORED ON TOP THE DRAIN BOARD OF THE 3 COMPARTMENT SINK,IN KITCHEN.A BLACK LARGE ASHTRAY WAS STORED BEHIND THE FAUCET OF THE EXPOSED SINK IN KITCHEN.A METAL USED(DIRTY WITH ASHES) ASHTRAY WAS OBSERVED ON TOP OF DESK IN REAR STORAGE AREA(COOLER AND FREEZERS AREA STORED AT SAME AREA).ASHTRAYS WERE REMOVED BY THE CHEF.INSTRUCTED TO FOLLOW SMOKING ORDINANCE. CHICAGO CLEAN INDOOR AIR ORDINANCE:REMOVAL OF ASHTRAYS 7-32-020(C)H000071682-17 FIRST OFFENSE

MUST COMPLY WITH VIOLATION NOTED ON INSPECTION REPORT #339229 DATED 9.16.10.

MUST COMPLY WITH VIOLATION NOTED ON INSPECTION REPORT #339229 DATED 9.16.10.

MUST COMPLY WITH VIOLATION NOTED ON INSPECTION REPORT #339229 DATED 9.16.10.

MUST COMPLY WITH VIOLATION NOTED ON INSPECTION REPORT #339229 DATED 9.16.10.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT5 WATER AVAILABLE IN PREP AREA 3 COMPARTMENT SINK OR IN WASHROOM. INSTRUCTED MANAGER TO HAVE HOT AND COLD RUNNING WATER AS PER CITY CODE. ESTABLISHMENT NOT OPEN FOR BUSINESS. REMODELING. NO CITATION ISSUED.

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. OBSERVED 7 RAT DROPPINGS IN REAR STORAGE AREA NEXT TO PREP AREA, UNDER HOT WATER TANK. INSTRUCTED MANAGER TO CONTACT PEST CONTROL COMPANY, CLEAN AND SANITIZE EFFECTED AREAS AND CONTROL ACTIVITY. ESTABLISHMENT NOT OPEN FOR BUSINESS. REMODELING. CITATION ISSUED #63808-18. COURT DATE 11.18.10, 400 W SUPERIOR, ROOM 112, 10 AM.

The walls and ceilings shall be in good repair and easily cleaned. REMOVE BLACK MOLD LIKE SUBSTANCE ON WALLS NEXT TO HOT WATER TANK. SEAL HOLE ABOVE HAND SINK IN KITCHEN, AROUND PIPES FOR MOP SINK AND THROUGHOUT PREMISES AS NEEDED TO PREVENT PEST ACCESS.

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. NO HOT OR COLD RUNNING WATER FROM MOPSINK. ENSURE RUNNING WATER AND PROPER DRAINING AS PER CITY CODE.

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. above violation still remaining.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. above violation still remaining.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. above violation still remaining.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. above violation still remaining.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. above violation still remain.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. above violation still remaining.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. found no certified food mgr. with city of chicago food sanitation certificate (at time of partial inspection per office polocy)while preparing, handling potentially hazardous foods. citation issued #H000060180, with court date of 7/22/2010, at 400 w superior in room #112 at 9:00am.

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. above violation still remaining.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. above violation still remaining.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. above violation still remaining.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. above violation still remaining.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. above violation still remainig.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. above violation still remaining.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. found observed no certified food mgr. with city of chicago food sanitation certificate while preparing potentially hazardous foods at time of inspection on 6/09/2010.citation issued#000060179, with a court date of 7/22/2010, at 400 w superior in room #112 at 9:00am.

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found foods not properly dated, labeled in coolers, freezer, must date, and label all food items in coolers, freezers.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, cooking equipment, and storage shelving no clean need cleaning(detailed).

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, cooking equipment, and uder storage area need detailed cleaning.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. damaged, stained ceiling tiles in prep area shall be replaced.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in prep area, storage area not clean need cleaning.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exhaust vents(ventilation)in prep area, coolers, and storage area not clean need cleaning.