Habibi'S Mediterranean & Mexican Grill

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

ALL CLEAN UTENSILS, POTS, PANS, FOOD CONTAINERS, TRAYS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST BUILD-UP.

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

FOUND GROCERY BAGS BEING USED AS A STORAGE BAG FOR FROZEN FOODS. INSTRUCTED TO REPLACE WITH FOOD GRADE STORAGE BAG.

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

MUST CLEAN AND SANITIZE THE FOLLOWING: ALL PREP TABLES,UNDERNEATH THE PREP TABLES, MICROWAVE, EXTERIOR OF THE COOKING EQUIPMENT AND COOLERS,EXPOSED HAND SINK, ALL EXTERIOR OF BULK FOOD CONTAINERS.MOP SINK AND MAINTAIN.

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

MUST CLEAN THE FLOOR THROUGHOUT THE PREP AREA, DISH WASHING AREA, ALONG THE WALL BASE, ALL CORNER, UNDER AND BEHIND THE COOKING EQUIPMENT AND MAINTAIN.

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

WALLS BEHIND THE PREP TABLE IN THE REAR PREP AREA, WALLS BY THE MOP SINK, WALLS IN THE FRONT PREP AREA WITH FOOD STAINED. MUST CLEAN AND MAINTAIN. MENS WASHROOM WALLS WITH HOLES BEHIND THE WASHBOWL SINK. MUST SEAL THE HOLES AND MAINTAIN.

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

MISSING TWO MORE WORKING DRAIN STOPPERS FOR THE 3 COMPT SINK. MUST PROVIDE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED TWO EMPLOYEES PREPARING FOOD NOT WEARING HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINT TO CONFINE THE HAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD, COOLERS, DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

* 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 (BEEF,CHICKEN,RICE ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL ...

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

INSTRUCTED TO PROVIDE AND MAINTAIN LABELS FOR ALL DRY BULK FOOD CONTAINERS STORED ON SHELVING AT REAR PREP/DISHWASHING 3 COMPARTMENT SINK AREA.

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

CUTTING BOARD AT PREP TABLE WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED. INSTRUCTED TO REPLACE TORN GASKET AT 1 DOOR REFRIGERATOR LOCATED AT REAR PREP/DISHWASHING 3 COMPARTMENT SINK AREA AND MAINTAIN.

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

FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING AND REPAIR LOOSE COVING BENEATH THE DISHWASHING 3 COMPARTMENT SINK AND MAINTAIN.

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

INSTRUCTED TO SEAL NOTICEABLE OPENINGS AT TOP OF DOOR FRAME AT THE FRONT PREP AREA AND DETAIL CLEAN EXHAUST HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS TO REMOVE GREASE BUILD UP AND MAINTAIN.

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

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED IN THE HOT WATER TANK CLOSET DUE TO POTENTIAL PEST HARBORAGE AND REMAINING ARTICLES MUST BE PROPERLY STORED AT LEAST 6 INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER(S) WITH NO PROOF OF FOOD HANDLER TRAINING.INSTRUCTED TO PROVIDE.

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

INSTALL A SPLASHGUARD AT THE RIGHT SIDE OF THE FRONT PREP AREA EXPOSED HANDSINK AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED ONLY ONE 2 DOOR FOOD PREP COOLER ON THE PREMISES.INSTRUCTED TO PROVIDE SUFFICIENT ADEQUATE REFRIGERATION UNITS TO MAINTAIN FOOD TEMPERATURES.CRITICAL VIOLATION 7-38-005(A).

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

OBSERVED NO HOT RUNNING WATER AT THE DISHWASHING 3 COMPARTMENT SINK AT REAR PREP AREA, WATER TEMPERATURE MEASURED AT 89.0F AT THIS TIME DURING INSPECTION.INSTRUCTED MANAGEMENT THAT HOT RUNNING WATER AT THE DISHWASHING 3 COMPARTMENT SINK MUST BE AT 11...

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

OBSERVED ENTRY WAY THE REAR PREP AREA/DISHWASHING 3 COMPARTMENT SINK AREA NOT PROTECTED.INSTRUCTED TO PROVIDE A BARRIER TO PROTECT AGAINST PUBLIC CONTAMINATION AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A).

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

OBSERVED THE REAR EXIT DOOR NOT RODENT-PROOFED APPROX:1/4"INCH MODE OF ENTRY AT BOTTOM CENTER OF SAID DOOR AND NO SCREEN AT EXHAUST VENT ABOVE THE REAR EXIT DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST-ENTRY AND M...

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

INSTRUCTED TO SEAL RAW WOODEN BOARDS AROUND THE DOOR FRAMES OF THE HOT WATER TANK CLOSET AREA USING A NON-TOXIC FINISH AND INSTALL A SPLASHGUARD AT THE RIGHT SIDE OF THE FRONT PREP AREA EXPOSED HANDSINK.

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

INSTRUCTED TO PROVIDE MISSING END CAPS FOR LIGHT BULBS AT THE REAR PREP/DISHWASHING 3 COMPARTMENT SINK AREA AND MAINTAIN.