KONAK RESTAURANT.

OBSERVED ACCUMULATED BLACK DIRT BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE BY DATE OF REINSPECTION. PRIORITY FOUNDATION VIOLATION: 7-38-005.

OBSERVED ICE BLOCK BUILD-UP ON CONDENSER IN PREP AREA 4-DOOR REACH IN COOLER. MUST REMOVE ICE BLOCK BUILD UP INSIDE SAID COOLER AND MAINTAIN.

PREP AREA HANDWASH SINK PIPE DRAINING SLOWLY. INSTRUCTED MANAGER PREP AREA HANDWASH SINK MUST DRAIN QUICKLY.

NO FOOD HANDLER TRAINING CERTIFICATE ON-PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH THE NAMES OF EMPLOYEES ON THE PREMISES.

FOUND FOLLOWING VIOLATION NOT CORRECTED FROM REPORT DATED 5-24-21 INSPECTION # 2510227. VIOLATION58.NO ALLERGEN TRAINING CERTIFICATE PROVIDED ON SITE, INSTRUCTED TO FOR ALL CERTIFIED FOOD SERVICE MANAGERS PRIORITY VIOLATION.NO CITATION ISSUED.7-42-090. MUST PROVIDE.

INTERIOR OF ICE MACHINE COMPARTMENTS WHITE PANEL NOT CLEAN(PINK AND YELLOW SUBSTANCE(ICE BIN). ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT. PRIORITY FOUNDATION VIOLATION: 7-38-005, CITATION ISSUED

CONDENSER UNIT INSIDE THE PREP COOLER WITH EXCESS ICE. THE PIPE IS LEAKING. INSTRUCTED TO REPAIR. NO FOOD UNDER THE UNIT.

MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON DIVIDER AT HANDWASHING SINK. REMOVE. THE SURFACE MUST BE SMOOTH AND CLEANABLE.

HANDLE OF REACH-IN FREEZER BROKEN. INSTRUCTED TO REPLACE BROKEN HANDLE. ALSO, BROKEN PLASTIC INTERIOR PANEL OF THE PREP COOLER.REPLACE/REPAIR.

THE FAUCET NECK AT THE THREE COMPARTMENT SINK IS LEAKING. REPAIR ISSUE.

CEILING ABOVE THE WINDOW IN PREP AREA WITH EXCESS BLACK GRIMES. CLEAN AND MAINTAIN

NO ALLERGEN TRAINING CERTIFICATE PROVIDED ON SITE, INSTRUCTED TO FOR ALL CERTIFIED FOOD SERVICE MANAGERS

NO PERSON IN CHARGE PRESENT DURING TIME OF INSPECTION. NO CITATION ISSUED.

NO VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE POSTED DURING TIME OF INSPECTION. PRIORITY FOUNDATION. 7-38-012. CITATION ISSUED.

NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO PROVIDE VERIFICATION OF EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.

NO VOMIT AND DIARRHEA PROCEDURE AND KIT ON SITE. INSTRUCTED TO PROVIDE PROCEDURE ALONG WITH THE NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

NO HAND WASHING SIGNS AT THE HAND SINKS IN BOTH WOMEN AND MEN'S BATHROOM. INSTRUCTED TO PROVIDE.

OBSERVED REFRIGERATED TCS FOOD ITEMS STORED IN REFRIGERATION UNITS THAT ARE NOT DATE MARKED. INSTRUCTED TO PROVIDE USE BY DATE ON FOOD ITEM ALONG WITH THE PREP DATE HELD NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

OBSERVED NO CONSUMER ADVISORY ON MENU. ESTABLISHMENT IS SERVING BURGERS COOKED TO ORDER. INSTRUCTED TO PROVIDE CONSUMER ADVISORY INCLUDING A DISCLOSURE(ASTERIK ON FOOD ITEM, ALONG WITH A STATEMENT SAYING "THIS FOOD ITEM CAN BE COOKED TO ORDER") AND A REMINDER STATEMENT SAYING, "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS." PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

OBSERVED GROCERY AND GARBAGE BAGS BEING USED FOR FOOD STORAGE IN REFRIGERATION AND FREEZER UNITS. INSTRUCTED TO USE FOOD GRADE CONTAINERS THAT ARE EASILY CLEANABLE.

NO LID ON TRASH CAN IN WOMEN'S BATHROOM. INSTRUCTED TO PROVIDE.

OBSERVED STANDING WATER AND DIRT BUILDUP IN THE INTERIOR OF THE REACH IN BEVERAGE COOLER LOCATED IN THE BAR AREA. INSTRUCTED TO CLEAN AND SANITIZE.

OBSERVED CEILING VENT LEAKING IN THE REAR DINING AREA WITH COUCH SEATING. INSTRUCTED TO REPAIR. OBSERVED NO BACK FLOW PREVENTER DEVICE ON THE ICE MACHINE. INSTRUCTED TO CONSULT WITH A PLUMBER AND PROVIDE PROPER DEVICE.

OBSERVED CLUTTER AROUND EMPLOYEE LOCKER UNITS. INSTRUCTED TO REMOVE TO PREVENT PEST HARBORING. OBSERVED HARDWARE TOOLS STORED ON SHELVING UNITS NEAR THE PIZZA PREP STATION. INSTRUCTED TO REMOVE AND STORE AWAY FROM FOOD PREP AREAS.

FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. TWO KITCHEN COOLERS FOUND AT IMPROPER TEMPERATURES OF 61.5F AND 48.7F WITH FOOD SUCH AS ROASTED RED PEPPER AT 63.3F AND CHEESE AT 51.1F. COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F. OR BELOW, CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A).

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLERS AT IMPROPER TEMPERATURES. PEPPERONI AT 48.2F, CHEESE AT 51.1F IN THE SMALL TWO DOOR COOLER. ROASTED RED PEPPERS AT 63.3F, SALAD DRESSING AT 67.5F, CHEESE AT 57.9F, SLICED OLIVES AT 5.6F IN THE COOKS LINE 4 DOOR COOLER. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED POUNDS TO BE 20LBS AND ESTIMATED VALUE AT $110.00. CRITICAL VIOLATION 7-38-005(A).

MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE COOKS LINE COOLER AND METAL SHELVING. MUST BE A SMOOTH CLEANABLE SURFACE.

EXCESSIVE DUST IN CEILING VENTS ABOVE PIZZA BOXES AND ENTRANCE TO THE WALK-IN COOLER. MUST CLEAN AND MAINTAIN.

NO EXPOSED HAND SINK BEHIND THE BAR. INSTRUCTED TO INSTALL EXPOSED HAND SINK, WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP.

NO FOOD HANDLER CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.

NO CHEMICAL TEST KITS FOR THE SANITIZER FOR 3 COMPARTMENT SINK BEHIND THE BAR AND IN THE KITCHEN DISHWASHING AREA. MUST PROVIDE ALL THE TIMES. SERIOUS VIOLATION 7-38-030.

MUST REMOVE ALL THE ALUMINUM FOIL UNDERNEATH THE GRILL AND STOVE IN THE COOK LINE AND MAINTAIN.

CLEAN INSIDE BOTTOM PART OF THE DEEP FRYER WITH HEAVY GREASE BUILD-UP AND MAINTAIN. CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MAKER AND MAINTAIN.

ALL ITEMS/ARTICLES IN THE STORAGE ROOM, MUST BE ELEVATED TO HAVE A EASY ACCESS IN CLEANING THE FLOOR AND PREVENT RODENT/INSECTS HARBORAGE.

NO EXPOSED HAND SINK BEHIND THE BAR. INSTRUCTED TO INSTALL EXPOSED HAND SINK, WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP.

NO FOOD HANDLER CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.

REPLACE INTERIOR DOOR PANEL ON THE DEEP FREEZER CURRENTLY BEING HELD TOGETHER BY DUCTAPE.

DETAIL CLEAN AND MAINTAIN SODA GUN NOZZLES AT THE FRONT BAR TO REMOVE DISCOLORATION AND BUILDUP.

SOME WATER INSIDE THE BEER CHEST COOLER INSTRUCTED TO REMOVE AND MAINTAIN

OBSERVED PINK BUILD UP INSIDE BAR GUN HOLDERS. MUST CLEAN AND SANITIZE BAR GUN HOLDERS.

OBSERVED DIRT BUILD UP ON FLOOR IN KITCHEN BEHIND CHEST FREEZER AT CORNER. MUST CLEAN AND MAINTAIN FLOOR.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP REACH IN COOLER (BY COOKLINE) RUBBER DOOR GASKETS IN POOR REPAIR, LOOSE/RIPPED FROM DOOR. MUST REPAIR/REPLACE DAMAGED DOOR GASKETS.

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. BAR 3-COMPARTMENT SINK RIGHT SIDE COMPARTMENT PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.//MUST HAVE ONE PERSON PER SHIFT WITH A CITY FOOD SANITATION CERTIFICATE/NO CERTIFIED FOOD MANAGER ON PREMISES AT THIS TIME BUSINESS IS OPEN AND IN FULL OPERATION AT THIS TIME OPEN AT 12:00PM FOR LUNCH.

All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEM IN STORAGE.

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.//MUST INVERT ALL POTS PANS IN STORAGE/PREP AREA.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//NEED LIDS ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE./NEED PAPER TOWEL HOLDER OVER EXPOSED HAND BOWL IN PREP AREA/NEED TO PAINT ALL RAW WOODEN SHELVES IN CABINET BEHIND BAR./MUST REMOVE CARDBOARD LINING OUT OF REACH IN COOLER BEHIND BAR./REMOVE LOOSE LINING ON SHELVES IN STORAGE AREA NEXT TO ICE MACHINE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS DRY STORAGE NEED CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK NEED CLEANING /MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE.

The walls and ceilings shall be in good repair and easily cleaned.//NEED TO REMOVE CHIP PAINT OFF CEILING AROUND COOKING RANGE AREA & REPAINT AREA,DETAIL CLEAN CEILING OR REPAINT WITH LIGHT COLOR PAINT NEXT TO VENT. FAN.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//NEED MORE LIGHT IN RESTROOM UNABLE TO SEE NEED 20FT OF CANDLE LIGHT.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST PLACE GAS STOVE FULLY UNDER HOOD VENTED TO OUT SIDE TO EYES NOT UNDER HOOD.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE BROKEN RUBBER GASKETS FOR THE 2 DOOR REAGH-IN COOLERS AND SMALL COOLER.

The walls and ceilings shall be in good repair and easily cleaned.REMOVE CEILING PAINT FROM CEILING IN PREP AREA,THROUGHOUT KITCHEN.

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.REMOVE BROKEN DRAIN STOPPERS FOR THE THREE COMPARTMENT SINK,PROVIDE WORKING STOPPERS.

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 THERMOMETERS FOR ALL COOLERS AND FREEZERS.