KLEO, INC..

All cold food shall be stored at a temperature of 40F or less. FOUND SLICED TOMATOES AT TEMP OF 48.5F,AND SLICED LETTUCE AT TEMP OF 46.7F TO 47F.BOTH PRODUCTS WERE STORED IN DISPLAY PREP COOLER.(COOLER AIR TEMP OF 40.9F).BOTH PRODUCTS MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED BY THE EMPLOYEE. CRITICAL VILOLATION:7-38-005(A) HOOOO71109-11

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED AND SERVED(CHICKEN, RICE, ETC).TWO CITY CERTIFICATE POSTED ON PREMISES(PIOTR ATAMAN AND BARBARA SUTYLA, HOWEVER BOTH NOT PRESENT.THE EMPLOYEE THAT WAS OM PREMISES DID NOT HAVE CITY SANITATION CERTIFICATE;INFORMATION GIVEN HOW TO OBTAIN IT. SERIOUS VIOLATION:7-38-012 HOOOO71109-11

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR OF GLASS DOOR COOLER, (SHELVES,ENCRUSTED FOOD)

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. PROVIDE 3 DRAIN STOPPERS FOR 3 COMPARTMENT SINK,ALSO SINK SLOWLY DRAINNIG.

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. A THERMOMETER IS NEEDED INSIDE OF THE PREP COOLER.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE LINE PREP COOLER WITH AN AIR TEMPERATURE OF 54.5F. UNIT TAGGED BY CDPH. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. MANAGEMENT INSTRUCTED TO MAINTAIN THE UNIT BELOW 40F. FAX REINSPECTION LETTER TO (312) 746-4240. CRITICAL VIOLATION 7-38-005A.

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER. OBSERVED LAMB AT 49F, CHICKEN AT 49F, FALAFEL AT 46F, CHEESE AT 51F, HUMMUS AT 49, GYRO SAUCE AT 53F. MANAGEMENT VOLUNTARILY DISCARDED APPROX. 10# OF FOOD WORTH $ . CRITICAL VIOLATION 7-38-005A.

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. A THERMOMETER IS NEEDED INSIDE OF THE PREP COOLER.