KABAB HOUSE, INC.

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 WHEN DOOR IS OPENED. NO TIME AND TEMPERATURE LOG NOR COOLING PROCESS LOG PROVIDED AT PRESENT TIME. THREE DOOR COOLER TAGGED" HELD FOR INSPECTION" DO NOT USE.CRITICAL VIOLATION: 7-38-005(A)

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; MINESTRONI SOUP AT TEMP OF 59.8F/RAW BEFF SHAPED AS A CONE AT TEMP OF 59.8F; FRESH EGGS AT TEMP OF 55.6F TP 56.7F. MENTIONED PRODUCTS WERE STORED INSIDE THE EAST THREE DOOR COOLER. FOUND COOKED BEANS STORED INSIDE WEST REACH-IN COOLER AT TEMP OF 77.6F, UNIT MAINTAINS AIR TEMP OF 38F. NO TIME AND TEMPERATURE LOG PROVIDED AT PRESENT TIME. FOOD DISCARDED AND DENATURED.POUNDS 85 VALUE 300 CRITICAL VIOLATION: 7-38-005(A)

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.

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 ADDITIONAL KNIFE RACK TO STORE SAID UTENSILS.

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.

BROKEN CEILING WALL ON HALLWAY, INSTRUCTED TO REPAIR.

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

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. WORTH- $170.00, TOTAL 11 LBS. CITATION ISSUED CRITICAL 7-38-005A.

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. CITATION ISSUED SERIOUS, 7-38-012.CERTIFIED MANAGER ARRIVE ON SITE AFTER 45 MINUTES.

REMAINS TO BE CORRECTED BY 8/14/12

REMAINS TO BE CORRECTED BY 8/14/12.

REMAINS TO BE CORRECTED BY 8/14/12.

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

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 ON THE 3RD COMPARTMENT SINK TO SANITIZE.

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.

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.

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

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.

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

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

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

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

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

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

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

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.ANAGER COMPLIED. ALSO INSTRUCTED EMPLOYEES ON PROPER THAWING TECHNIQUES. TOTAL WEIGHT 10 LBS, VALUE $30 (APPROXIMATIONS) CITATION #57994-18 CRITICAL VIOLATION 7-38-005(A)

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 SERVED I.E. CHICKEN, SOUP ETC. INSTRUCTED MANAGER TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WITH CERTIFICATE POSTED. CITATION # 57994-18 SERIOUS VIOLATION 7-38-012

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: 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. NO BACK FLOW PROTECTION DEVICE FOR MOP SINK IN REAR. MUST PROVIDE.

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 DISCARDED DUE TO NOT OPEN/OPERATING FOR BUSINESS.

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.

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 AND SET SINK TO DEMONSTRATE PROPER METHOD TO WASH, RINSE AND SANITIZE.

All food not stored in the original container shall be stored in properly labeled containers. CONSUMER ADVISORY MUST BE VISABLE TO CUSTOMERS.

All food not stored in the original container shall be stored in properly labeled containers. ALL POTS AND PANS MUST BE STORED INVERTED.

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 PAINTED OR SEALED.

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.

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: 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. LEAK AT NOZZLE ON THREE COMPARTMENT SINK MUST REPAIR. CONTINUED: MUST REMOVE THREADED NOZZLE ON UTILITY MOPSINK OR INSTALL BACKFLOW PREVENTION DEVICE.

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 TEMPERATURES.