ISTANBUL RESTAURANT.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY PREP COOLER AT IMPROPER TEMPERATURE 51.5F.POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE COOLER.FAX A LETTER TO PUBLIC HEALTH WHEN UNIT MAINTAIN TEMP OF 40F AND BELOW.(FAX #312-746-4240).CRITICAL VIOLATION:7-38-005(A) HOOOO58999-15

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE, STORE IN DISPLAY COOLER:HUMMUS AT TEMP OF 53.6F, PUREED COOKED VEGETABLE AT TEMP OF 52F,AND FETA CHEESE AT TEMP OF 55.5F; FOOD STORED IN WALK-IN COOLER :BABA GANUSH, HUMMUS, PIYAZ AT TEMPERATURE OF 47.6F TO 53.7F.FOOD DISCARDED AND DENATURED. POUNDS 30; VALUE 100.CRITICAL VIOLATION:7-38-005(A) HOOOO58999-15

All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: HUMMUS AT TEMP OF 52F, FETA CHEESE IN WATER AT TEMP OF 55.5F; COOKED AND MASHED EGGPLANTS PLAIN AND IN SAUCE AT TEMP OF 48.5F &48.8F. COOKED RICE WRAPPED IN VINES LEAF AT TEMP OF 47.4F;COOKED BEANS AT TEMP OF 47.4F.ALL FOOD WAS STORED IN DISPLAY PREP COOLER(COOLER UNIT AT TEMP OF 40F TO 41F).FOOD WAS DISCARDED AND DENATURED.POUNDS 3, VALUE 100.CRITICAL VIOLATION:7-38-005(A).HOOOO59670-11

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 10 WOOD LARGE CABINETS STORED ON GROUND ,NEXT TO GARBAGE CONTAINERS,AND BEHIND THEM OBSERVED RAT DROPPINGS. ALSO IN THE SAME AREA A LARGE AND A SMALL COOKING UNIT.RAT DROPPINGS THROUGHOUT THE AREA(30 OR MORE).LIDS OF 1ST GARBAGE CONTAINER NOT ABLE TO CLOSE COMPLETELY, DUE TO OVERFLOWING GARBAGE.INSTRUCTED TO KEEP AREA CLEAN BY REMOVING ALL EQUIPMENT AND ITEMS FROM GROUND.SERIOUS VIOLATION:7-38-020 HOOOO59670-11

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.NEED TO CLEAN INTERIOR OF CHEST FREEZER(ICE BUILD UP),CLEAN RUBBER GASKET AROUND DOORS OF UNUSED SMALL COOLERS.REMOVE EXCESS WATER FROM INSIDE PREP COOLER,IN PREP AREA.CLEAN FILTERS AND HOOD ABOVE COOKING EQUIPMENTS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.SWEEP FLOOR THROUGHOUT ,SPECIALLY CORNERS AND UNDER SHELVES.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.PROVIDE LIGHT SHIELD ABOVE PIZZA OVEN.

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.NECK FAUCET AT EXPOSED HAND SINK IS LOOSE, ISTRUCTED TO REPAIR.