Jubba Restaurant Inc.

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

Found rust on shelves in walk in cooler. Must remove or paint. Found heavily soiled and damaged gaskets on walk in cooler door. Must detail clean and repair. Observed cardboard used as a floor mat in kitchen area. Must remove. All surfaces must be sm...

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

Found caulking on washbowl sink in employee restroom heavily soiled with slimy, black, mold-like substance along top. Must detail clean and sanitize. Must maintain same. Found counter area around front exposed hand sink heavily soiled. Must detail cl...

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

Found floor in equipment closet in kitchen heavily soiled. Must detail clean this area. Must maintain same.

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

Found leak from compressor in walk in cooler. Water is dripping into bus pain on floor of walk in. Must repair and maintain same

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Found the following sinks without paper towels: Employee restroom washbowl sink, front prep exposed hand sink; and rear prep exposed hand sink. Must keep all hand sinks stocked with soap and paper towels at all times. Operator provided paper towels d...

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

Observed no city of Chicago certified food manager on site while potentially hazardous foods (chicken, rice, etc.) are being prepared. Must have a city of Chicago certified food manager on site while potentially hazardous foods are being prepared, co...

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

Observed facility does not have a chemical test kit on site. Must provide chemical test kit. Serious violation 7-38-030.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

Found 3 compartment sink hot water faucet not functioning properly. Hot water handle is stripped. Hot water valve turned off under 3 compartment sink. Must repair hot water handle to provide properly functioning hot and cold water with adequate city ...

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

Found rust on shelves in walk in cooler. Must remove or paint. Found heavily soiled and damaged gaskets on walk in cooler door. Must detail clean and repair. Observed cardboard used as a floor mat in kitchen area. Must remove. All surfaces must be...

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

Found caulking on washbowl sink in employee restroom heavily soiled with slimy, black, mold-like substance along top. Must detail clean and sanitize. Must maintain same. Found counter area around front exposed hand sink heavily soiled. Must detail c...

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

Found floor in equipment closet in kitchen heavily soiled. Must detail clean this area. Must maintain same.

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

Found leak from compressor in walk in cooler. Water is dripping into bus pain on floor of walk in. Must repair and maintain same.

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

OBSERVED CUTTING BOARDS AT REAR FOOD PREP AREA WORNED OUT WITH STAINS.INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN.

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

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#1547087 DATED:06/15/2015. 30 NOTED FOOD ITEMS STORED IN THEIR ORIGINAL CONTAINERS (TIN CANS) INSIDE THE WALK IN COOLER. INSTRUCTED TO REMOVE ALL FOOD ITEMS FROM ORIGINAL CONTAINERS AND ...

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

OBSERVED CUTTING BOARDS AT REAR FOOD PREP AREA WORNED OUT WITH STAINS.INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN.

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

FLOORS ALONG WALLS AND IN ALL CORNERS TROUGHOUT THE PREMISES REQUIRES A DETAIL CLEANING AND PROVIDE MISSING FLOR DRAIN COVER IN FRONT OF THE DISHWASHING 3 COMPARTMENT SINK AND MAINTAIN.

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

OBSERVED SMALL WATER LEAK AT DRAIN PIPE BENEATH THE REAR EXPOSED HANDSINK AND CONDENSATION LEAK AT VENTILATION COVER INSIDE THE WALK-IN-COOLER.INSTRUCTED TO REPAIR ALL PLUMBING AND MAINTAIN.

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

OBSERVED CLUTTERED CONDITIONS INSIDE THE FURNACE ROOM.INSTRUCTED TO DETAIL CLEAN AND ORGANIZE AND REMOVE UNNECESSARY ARTICLES/PIECES OF UNUSED KITCHEN EQUIPMENTS DUE TO POTENTIAL PEST HARBORAGE.

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

NOTED FOOD ITEMS STORED IN THEIR ORIGINAL CONTAINERS (TIN CANS) INSIDE THE WALK IN COOLER. INSTRUCTED TO REMOVE ALL FOOD ITEMS FROM ORIGINAL CONTAINERS AND STORE IN A CLEAN CONTAINER WITH TIGHT FITTING LIDS.

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

OBSERVED EXCESSIVE ICE BUILDUP INSIDE OF THE WALK-IN FREEZER. MUST DEFROST AND MAINTAIN AND MAKE REPAIRS. PROVIDE A DOOR HANDLE FOR THE EMPLOYEE RESTROOM.

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

MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF COOLERS AND COOKING EQUIPMENT INCLUDING ALL ATTACHED LEGS,WHEELS AND PIPING. MUST DETAIL CLEAN ALL SHELVING RACKS, CABINETS UNDER FRONT COUNTER,PREP TABLES AND SINKS AND REMOVE EXTREME FOOD DEBRIS. ALSO NOTE...

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

NOTED MISSING TILES ON WALL BASE OF CUSTOMER BATHROOM AND BEHIND SHELVING AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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

NOTED LEAKAGE AT BOTTOM PIPING OF 3 COMPARTMENT SINK AND AT FAUCET EXPOSED HAND WASH SINK OF CUSTOMER BATHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.MUST CLEAN ALL VENTS ESPECIALLY AT THE BATHROOMS WITH HEAVY DUST AND DIRT ACCUMULATION.

FOOD HANDLER REQUIREMENTS MET

NOTED EMPLOYEES ON SITE WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES MUST HAVE THE FOOD HANDLERS CERTIFICATE ON SITE AT ALL TIMES.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NOTED NO COLD RUNNING WATER AT THE KITCHEN HAND WASH SINK. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT SINK AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NOTED NO PAPER TOWELS AT THE HAND WASH SINKS OF THE FRONT AND REAR FOOD PREP AREAS. INSTRUCTED TO HAVE PAPER TOWELS AT SINKS ALWAYS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

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

NOTED NO CERTIFIED FOOD MANAGER ON DUTY OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, SOUPS, RICE ETC). INSTRUCTED TO HAVE CITY OF CHICAGO FOOD CERTIFICATE POSTED ON SITE ALWAYS AND TO...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

NOTED NO CURRENT INSPECTION REPORT SUMMARY POSTED AS REQUIRED BY LAW. PREMISES HAS A REPORT SUMMARY FOR 9/9/2013 INSTEAD OF SUMMARY REPORT FOR 2015.INSTRUCTED TO POST THE CURRENT INSPECTION SUMMARY REPORT AT ALL TIMES. CITATION ISSUED FOR SERIOUS VI...

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

NOTED FOOD ITEMS STORED IN THEIR ORIGINAL CONTAINERS (TIN CANS) INSIDE THE WALK IN COOLER. INSTRUCTED TO REMOVE ALL FOOD ITEMS FROM ORIGINAL CONTAINERS AND STORE IN A CLEAN CONTAINER WITH TIGHT FITTING LIDS.

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

NOTED WATER DRIPPING FROM THE CONDENSATION UNIT INSIDE WALK IN COOLER AND COLLECTING INSIDE A CONTAINER. INSTRUCTED TO PROVIDE A DRAIN LINE FOR THE CONDENSATION UNIT.

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

MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF COOLERS AND COOKING EQUIPMENT INCLUDING ALL ATTACHED LEGS,WHEELS AND PIPING. MUST DETAIL CLEAN ALL SHELVING RACKS, CABINETS UNDER FRONT COUNTER,PREP TABLES AND SINKS AND REMOVE EXTREME FOOD DEBRIS. ALSO NOTE...

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

INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT ESPECIALLY AT THE KITCHEN WITH GREASE AND STANDING WATER AROUND THE 3 COMPARTMENT SINK. MUST UPGRADE HOUSE KEEPING.

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

NOTED MISSING TILES ON WALL BASE OF CUSTOMER BATHROOM AND BEHIND SHELVING AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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

NOTED LEAKAGE AT BOTTOM PIPING OF 3 COMPARTMENT SINK AND AT FAUCET EXPOSED HAND WASH SINK OF CUSTOMER BATHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.MUST CLEAN ALL VENTS ESPECIALLY AT THE BATHROOMS WITH HEAVY DUST AND DIRT ACCUMULATION.

FOOD HANDLER REQUIREMENTS MET

NOTED EMPLOYEES ON SITE WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES MUST HAVE THE FOOD HANDLERS CERTIFICATE ON SITE AT ALL TIMES.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS STORED ON TOP OF THE STEAM TABLE (CONTAINERS NOT STORED IN THE HOT WATER): CHICKEN AT 130.1F, COOKED MIXED VEGETABLES AT 130.4F, CREAMED CORN AT 131.1...

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (BEEF AT 143.9F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD...

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

OBSERVED FROZEN MEAT STORED IN A GROCERY BAG IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO ONLY USE FOOD GRADE STORAGE BAGS.

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

DETAIL CLEAN THE FOLLOWING ITEMS: FRONT PREP AREA HANDSINK, INTERIOR OF PREP COOLER, WIRE STORAGE RACKS IN THE WALK-IN COOLER AND DRY STORAGE AREAS, FOOD STORAGE CONATINERS, TOP OF GRILL.

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

DETAIL CLEAN THE WALLS AROUND THE COFFEE MACHINE AND FRONT PREP AREA HANDSINK.

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

LIGHT SHIELD MISSING AT THE LIGHT FIXTURE IN THE WALK-IN COOLER. MUST INSTALL.

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

REPAIR OR REPLACE THE NON-WORKING VENTILATION FAN IN THE SOUTH CUSTOMER WASHROOM.

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

FLOORS NEED CLEANING UNDERNEATH STORAGE SHELVING AND IN THE TOILET ROOM TO REMOVE DEBRIS AND/OR SPILLS.

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

MUST CLEAN THE WALL BEHIND PREP TABLE WHERE THE BLENDER IS KEPT AND USED TO REMOVE FOOD SPLATTER.

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

MUST REPLACE MISSING LIGHT SHIELD IN THE TOILET ROOM.

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

ALL FOODS STORED IN COOLERS MUST BE DATED & LABELED.

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

ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.

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

FOLLOWING NEED CLEANING: BOTTOM OF PREP TABLES, EXTERIOR OF FOOD CONTAINERS, SHELVES ON THE NORTH WALL OF KITCHEN, SOME WALK-IN COOLER SHELVES, PIPES UNDER 3-COMP SINK, & COUNTER AROUND COFFEE MACHINE AT SERVING AREA-DUE TO FOOD STAINS/DEBRIS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INTERNAL THERMOMETERS NEEDED IN ALL COOLERS.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED A FOOD HANDLING EMPLOYEE DIP HER HANDS ...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

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 HOT WATER WAS AVAILABLE AT THE 3 COMPARTMENT SINK AT THE TIME OF THE INSPECTION. THE WATER TEMPER...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS WERE AVAILABLE AT THE EMPLOYEE RESTROOM OR THE REAR EXPOSED HANDSINK. MANAGEMENT INSTRUCTED TO PROVIDE HAND TOWELS AND HAND SOAP AT ALL TIMES. CRI...

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES

In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. CUSTOMER WASHROOMS...

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

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE THE PREPARED FOODS INSIDE OF THE WALK-IN COOLER.

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

OBSERVED EXCESSIVE ICE BUILDUP INSIDE OF THE WALK-IN FREEZER. MUST DEFROST AND MAINTAIN AND MAKE REPAIRS. PROVIDE A DOOR HANDLE FOR THE EMPLOYEE RESTROOM.

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 ALL DRY STORAGE CONTAINERS, WIRE STORAGE RACKS THROUGHOUT, INSIDE OF MOP SINK, GAS LINES BEHIND THE COOKI...

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 AREAS, WALK-IN FREEZER AND COOLER, STORAGE AREAS AND RESTROOMS THROUGHOUT.

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 WALLS OF THE PREP AREA, ESPECIALLY BEHIND THE COOKING EQUIPMENT.

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. MAINTAIN THE OUTSIDE GARBAGE AREA CLEAN AND FREE OF...

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEANED UTENSILS WERE STORED IN A PLASTIC CONTAINE...

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. MUST PROVIDE LIDS FOR THE GARBAGE CANS IN THE PREP AREA. CONDENSED WATER LEAKING FROM THE CEILING OF THE WALK-IN COOLER...

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 ALL DRY STORAGE CONTAINERS, WIRE STORAGE RACKS, INSIDE OF MOP SINK, GAS LINES BEHIND THE COOKING EQUIPMEN...

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. REPLACE THE CAULKING BEHIND THE 3 COMPARTMENT SINK. OBSERVED DEAD FLIES ON THE WALLS OF THE MECHANICAL ROOM. CLEAN AND SANITIZE THE WALLS.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. INADEQUATE HOT WATER PROVIDED TO THE ESTABLISHMENT. AT THE TIME OF THE INSPECTION, OBSERVED 3 COMPAR...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED ALL HANDWASHING SINKS WITHOUT EITHER PAPER TOWELS OR HANDSOAP. OBSERVED HANDSINK IN FRONT PREP AREA WITHOUT HANDSOAP. OBSERVED REAR EXPOSED HANDSINK WITH...

* 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 CERTIFIED FOOD MANAGER WAS PRESENT WITH THEIR ORIGINAL CITY FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS ...

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 VIOLATIONS FROM REPORT #160413 ON 6/21/10 NOT CORRECTED: 32/01 - MU...

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEANED UTENSILS WERE STORED IN A PLASTIC CONTAI...

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. REPLACE THE BROKEN TOILET TANK COVER IN THE WASHROOM. REPLACE THE STAINED CUTTING BOARDS IN THE PREP AREA. PROVIDE A ...

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 THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT, PREP TABLES THROUGHOUT, ALL DRY STORAGE CONTAINERS, WIR...

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 THROUHGOUT THE PREP AREAS.

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 WALLS OF THE PREP AREA, ESPECIALLY BEHIND THE COOKING EQUIPMENT. REPLACE THE CAULKING BEHIND THE 3 COMPARTMENT SINK. REPLACE THE STAINED CEILING TILES IN THE REAR ...

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

OBSERVED LOW WATER PRESSURE AT THE REAR EXPOSED HANDSINK. MUST PROVIDE ADEQUATE WATER PRESSURE TO WASH HANDS.

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

SEE REPORT FROM 6-10-2010.

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

SEE REPORT FROM 6-10-2010.

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

SEE REPORT FROM 6-10-2010.

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

SEE REPORT FROM 6-10-2010.

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

SEE REPORT FROM 6-10-2010.

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

SEE REPORT FROM 6-10-2010.

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. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 20LBS OF COOKED PINTO BEANS AND COOKED LENTILS IN WALK IN COOLER AT IMPROPER TEMPERATURES RANGING BETWE...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. FOUND NO SOAP OR SANITARY HAND DRYING DEVICE AT EXPOSED HAND BOWL IN PREP AREA. ALSO, NO SANITARY HAND DRYING DEVICE AT WASHBOWL IN EMPLOYEE WASHROOM. ALSO, FOU...

* 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 CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATE POSTED AND NO CERTIFIED MANAGER ON SITE WHILE POTENTIALL...

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES

In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. TOILET FACILITIE...

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

All food not stored in the original container shall be stored in properly labeled containers. MUST STORE ALL FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINERS IN FOOD GRADE BAGS OR CONTAINERS AND PROPERLY LABEL.

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. MUST REMOVE EXTREME ICE BUILD UP FROM INTERIOR OF WALK IN COOLER AND FROM SMALL COOLER UNDER FRONT COUNTER.

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. MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF COOLERS AND COOKING EQUIPMENT INCLUDING ALL ATTACHED LEGS,WHEELS AND PIPI...

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. MUST DETAIL CLEAN FLOORS UNDER AND BEHIND ALL COOKING EQUIPMENT,UNDER 3 COMP SINK,DINING AREA,IN STORAGE AREAS UNDER SHELVING,ALONG WALLS...

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...

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 DIRTY MULTI USE ITEMS STORED ON FLOORS...

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...