Kabab Cuisine 2

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

MUST PROVIDE LABEL AND DATED ON ALL FOOD CONTAINERS THAT IS NOT HE ORIGINAL CONTAINERS IN REACH IN COOLER, 2 DOOR COOLERS AND THE REACH IN FREEZER.

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

MUST CLEAN THE FOLLOWING: INTERIOR BOTTOM OF THE 2 DOOR COOLER, INTERIOR PANEL OF THE ICE MACHINE, INTERIOR BOTTOM OF THE DEEP FRYER DOOR.

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

MUST CLEAN THE FLOOR ALONG THE WALL BASE AND ALL CORNER INSIDE BOTH WASHROOM. MUST SEAL THE CREVICES/GAP ALONG THE WALL BASE INSIDE THE MEN'S WASHROOM.

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

MUST CLEAN AND SANITIZE THE FOLLOWING: THE HOOD, THE TUBE ABOVE THE GRILL CONNECTED TO THE HOOD,THE FILTER, WALLS BY THE MOP SINK, STAINED CEILING TILES ABOVE THE COCA COLA, AND ABOVE THE PREP AREA AND MAINTAIN. MUST SEAL GAP AROUND THE CEILING PIPE ...

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

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. SC...

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. INSTALL KNIFE RACK FOR IMPROPERLY STORED KNIVES. PROVIDE WASTE BASKETS WITH COVERS FOR HAND SINK. INVERT ALL DISHWARE...

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. CLEAN INTERIOR OF ICE MACHINE.

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. HOLE IN FLOOR AROUND PIPE LEFT OF COOKING EQUIPMENT IN PREP AREA MUST BE SEALED.

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

Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. HOLE IN WALL UNDER 3 COMPARTMENT SINK, MUST REPAIR. CAP PIPE FROM SAME HOLE. LOOSE BASEBOARDS IN PREP AREA AND THROUGHOUT PREMISES MUST BE SEALED.

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

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 REACH IN COOLER IN PREP AREA.

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...

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. PROVIDE REFRIGERATOR THERMOMETERS FOR ALL UNITS.