Kabab House, Inc

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

Found food items not properly dated in coolers, reach in freezer, must properly date food items in coolers, and reach in freezer.

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

Front counter area had exposed raw wood, shall be repaired/sealed. kitchen storage shelving that had exposed raw wood, shall be repaired/sealed.

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

Reach in cooler shelving not clean, need detailed cleaning(crevices), prep table lower shelving not clean, need detailed cleaning(crevices).

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

Walls that exposed plaster, wallboard, and exposed raw wood in kitchen prep area, shall be repaired, wall that had hole in rear kitchen area, shall be repaired/sealed.

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

Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.

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

Non food contact surfaces of cooler shelving/racks not clean, need detailed cleaning(crevices), rear kitchen storage shelving not clean, need detailed cleaning.

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

Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners), floors in rear storage areas under shelving not clean, need detailed cleaning(corners).

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

Walls, ceilings that had peeling paint, exposed raw wood in rear kitchen storage area, shall be repaired/sealed.

FOOD HANDLER REQUIREMENTS MET

Must provide food handlers list for next routine inspection.

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

MUST SEAL/REPAIR HOLE IN CEILING IN THE MEN'S RESTROOM ABOVE THE HAND SINK TO PREVENT PEST ENTRY.

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

MUST REPAIR LOOSE COLD WATER FAUCET HANDLE AT THE EXPOSED HAND WASHING SINK IN THE KITCHEN. ALSO MUST REPAIR SLIGHTLY SLOW DRAINING HAND SINK AT SAME ABOVE STATED SINK.MUST TIGHTEN 3-COMP SINK FAUCET BASE TO PREVENT SMALL LEAK.

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

MUST PROPERLY DATE AND LABEL ALL FOOD CONTAINERS INSIDE REFRIGERATORS AND COOLERS AT ALL TIMES. FOUND LARGE RECTANGULAR GRAY FOOD CONTAINERS HOLDING MARINATED CHICKEN AND BEEF NOT PROPERLY LABELED.

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

MUST PROPERLY STORE FOODS NOT IN ORIGINAL CONTAINERS OR PACKAGING IN FOOD GRADE BAGS AT ALL TIMES. FOUND BEEF AND CHICKEN STORED IN PLASTIC YELLOW BAGS INSIDE A LARGE ICE BOX FREEZER AND A TOP SLIGIN DOOR FREEZER.

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

MUST REPAIR/REPLACE LOOSE GASKET AT THE MIDDLE DOOR OF THE 3-DOOR REFRIGERATOR.

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

MUST DETAIL CLEAN WHITE WALL FAN TO REMOVE DUST AND GRIME ACCUMULATION LOCATED ACROSS FROM THE 3-COMP SINK. ALSO MUST REMOVE ALUMINUM FOIL FROM THE STAINLESS STEEL 3-RACK SHELVING UNIT ACROSS FROM THE 3-COMP SINK FOR SURFACE TO BE SMOOTH AND EASIL...

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

MUST REPLACE/CLEAN EXHAUST HOOD VENTS ABOVE THE COOKING AREA. FOUND VENTS WITH GRIME AND GREASE ACCUMULATION.

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

MUST CLEAN FLOOR AT ALL CORNERS IN THE TWO SMALL REAR STORAGE ROOMS TO REMOVE DEAD INSECTS.

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

MUST ALWAYS PROVIDE 3 SINK STOPPERS FOR THE 3-COMP SINK. DURING INSPECTION FOUND ONLY TWO SINK STOPPERS.

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

HAND SOAP DISPENSER IS INSTALLED ABOVE METAL SHELF WERE CLEAN UTENSIL ARE STORED,INSTRUCTED TO RELOCATE HAND SOAP DISPENSER OR SHELF. KNIFE AND METAL SPATULAS ARE STORED BETWEEN THE WALL AND THREE COMPARTMENT SINK,INSTRUCTED TO REMOVE AND PROVIDE ...

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

MEAT INSIDE THE MEAT GRINDER,INSTRUCTED TO WASH RISE AND SANITIZE UNIT,ALSO MEAT SLICER HAS A BUILD-UP OF FOOD DEBRIS, INSTRUCTED TO CLEAN AND SANITIZE UNIT.

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

BROKEN CEILING WALL ON HALLWAY, INSTRUCTED TO REPAIR

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

NO END CAPS PROVIDED AT LIGHT SHIELD UNDER THE HOOD INSTRUCTED TO PROVIDE

FACILITIES TO MAINTAIN PROPER TEMPERATURE

THREE DOOR COOLER NOT MAINTAINING ADEQUATE AIR TEMPERATURE: 57.F ,58.F AND F. BUSINESS OWNER THERMOMETER SHOWED AIR TEMP OF 60F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT: SEASONED FISH,BEEF,LAMB COOKED FOOD,ETC. FOUL ODOR FROM THE UNIT ...

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: LENTIL SOUP AT TEMP OF 58.8F; BEFF/ LAMB KABAB AT TEMP OF 55.5F TO 64.6F; HOME MADE YOGURT AT TEMP OF 78.6F; RAW FISH AT TEMP OF 61.6F; LIVER AT TEMP OF 59.8F; CHICK PEAS AT TEMP OF 60.1F; MINESTRO...

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

OBSERVED A CONTAINER WITH FOOD SKEWERS INSIDE ,STORED ON FLOOR UNDER THE EXPOSED HAND SINK, INSTRUCTED TO REMOVE, STORE THEM 6" OFF THE FLOOR AWAY FROM EXPOSED /THREE COMPARTMENT SINKS.

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

HAND SOAP DISPENSER IS INSTALLED ABOVE METAL SHELF WERE CLEAN UTENSIL ARE STORED,INSTRUCTED TO RELOCATE HAND SOAP DISPENSER OR SHELF.

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

KNIFE AND METAL SPATULAS ARE STORED BETWEEN THE WALL AND THREE COMPARTMENT SINK,INSTRUCTED TO REMOVE AND PROVIDE ADDITIONAL KNIFE RACK TO STORE SAID UTENSILS.

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

MEAT INSIDE THE MEAT GRINDER,INSTRUCTED TO WASH RISE AND SANITIZE UNIT,ALSO MEAT SLICER HAS A BUILD-UP OF FOOD DEBRIS, INSTRUCTED TO CLEAN AND SANITIZE UNIT.

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

BROKEN CEILING WALL ON HALLWAY, INSTRUCTED TO REPAIR.

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

NO END CAPS PROVIDED AT LIGHT SHIELD UNDER THE HOOD INSTRUCTED TO PROVIDE.

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

POTENTIALLY HAZARDOUS FOODS OT MEETING PROPER TEMPERATURE INSIDE THE PREP COOLER. HUMUS AT 50.1F, BABAGANUSH AT 50.0F, BEEF AT 50,1F, YOGURT AT 47F, LENTIL SOUP AT 49.3F(COLD). TEMPERATURE OF PREP COOLER AT 41.0F. MANAGER DISCARDED THE SAID PRODUCT...

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

NO CERTIFIED MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN KABOB, BEEF KABOB, HUMUS, LENTIL SOUP. ONE CERTIFICATE OF SANITATION WAS POSTED ON SITE BUT THE SAID PERSON IS NOT ON SITE AT THE TIME OF INSPECTION....

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

REMAINS TO BE CORRECTED BY 8/14/12

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

REMAINS TO BE CORRECTED BY 8/14/12.

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

REMAINS TO BE CORRECTED BY 8/14/12.

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

ALL FOOD CONTAINERS THAT IS NOT THE ORIGINAL CONTAINERS WITH READY TO COOK FOODS INSIDE THE 2 DOOR REFRIGERATORS NEEDS LABEL AND DATED.

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

MUST CLEAN, SANITIZE ALL THE SKEWER FOR CHICKEN AND BEEF KABOB AND STORE THEM IN CLEAN SANITIZED CONTAINER AWAY FROM UNDERNEATH THE 3 COMPARTMENT SINK AND BESIDE THE STOVE. MUST REMOVE EXTRA LARGE POTS AND REPLACE WITH SMALLER ONES TO BE ABLE TO FIT ...

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

MUST CLEAN IN DETAIL THE FLOOR INSIDE THE TWO DRY STORAGE ROOM, AND INSIDE THE FURNCE ROOM. ALL STOCKS MUST BE STORED/ELEVATED 6" OFF THE FLOOR INSIDE THE TWO STORAGE ROOM.

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

MUST PROVIDE LID/COVER FOR ALL GARBAGE CONTAINERS IN THE PREP AREA/KITCHEN. MUST RELOCATE THE SOAP DISPENSER OF THE EXPOSED HAND SINK DUE TO LOCATION IS TOO CLOSE TO THE ICE BIN.

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

MUST CLEAN IN DETAIL THE WALLS BEHIND THE GRILL/DEEP FRYER AND WALLS BESIDE THE SWARMA MACHINE AND MAINTAIN.

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

OBSERVED MANAGER AND EMPLOYEE PREPARING AND COOKING FOOD NOT WEARING HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINT(HAIR NET OR BASEBALL CAP),WHEN PREPARING, AND COOKING FOOD.

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

found food items not properly labeled, dated in coolers, freezers, must date and label all food items in coolers/freezers.

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

rear storage shelving that had exposed raw wood shall be repair, cooler shelving that had peeling paint/rust, shall be repair/replaced.

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

non food contact surfaces of cooler shelving, storage shelving/racks in storage room need detailed cleaning. shelving in prep area need detailed cleaning.

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

floors under heavy equipment, cooking equipment not clean need detailed cleaning(corners).floors in rear storage room under shelving not clean need detailed cleaning.

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

peeling paint, exposed plaster in rear storage room ceiling, walls, shall be repair.

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

light shields in kitchen prep area, storage areas, and bathrooms need cleaning.

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

exhyaust vents(ventilation)in kitcheh, coolers, dining room, and bathrooms not clean need cleaning.

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. FOOD AT IMPROPER TEMPERATURE. FOUND 10 LBS OF RAW CHICKEN ON TABLE TOP AT 45.1 DEGREES F. AS PER EMPLOYEE CHICKEN WAS IMPROPERLY THAWED. INSTRUCTED MANAGER TO DISPOSE AND DENATURE.ANAG...

* 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 FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED, HELD SERVE...

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. INADEQUATE SHELVING. MUST PROVIDE SHELVES AT LEAST 6" OFF FLOOR FOR ITEM STORAGE.

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...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED LARGE PLASTICE 10 GAL GARBAGE CAN WITH VINEGAR AND CUT OELMONS MARINADE. INSTRUCTED ALL PREPARED FOODS MUST BE DIS...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

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 RECEPTACLE MUST HAVE BUSINESS NAMNE AND ADDRESS POSTED ON IT.

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

All dishwashing machines shall maintain proper water pressure and must be provided with suitable thermometers, chemical test kits, and gauge cocks. MUST PROVIDE CHLORINE CHEMICAL TEST STRIP TO MONITOR SANITIZING LEVELS AT THREE COMPARTMENTS SINK A...

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. CONSUMER ADVISORY MUST BE VISABLE TO CUSTOMERS.

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. ALL POTS AND PANS MUST BE STORED INVERTED.

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. METAL SHELVING FOR STORED SPICES MUST CLEAN -ALL RAW WOOD USSED FOR EQUIPMENT AND AT EXPOSED HAND SINK MUST BE PAINTE...

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. HOLE IN WALL AT ENTRANCE TO WOMAN'S WASHROOM ON BASEBOARD, MUST SEAL.

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. LIGHT SHEILDS MUST BE PROVIDED INSIDE HO0OD OVEN COOKING EQUIPMENT.

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. MUST PROVIDE METAL STEM THERMOMETER TO CHECK FOOD TEM...