LALIBELA RESTAURANT.

FOUND COOKED POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE THREE DOOR REACH-IN COOLER AT IMPROPER TEMPERATURE: CABBAGE AND OTHER VEGETABLE,AT TEMP OF 45.5F; SQUASH IN SAUCE AT TEMP OF 50.5F; AND COOKED ONIONS WITH CHILI PEPPER STORED ON TOP THE PREP TABLE AT TEMP OF 77.1F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED NOR COOLING PROCESS LOG. FOOD DISCARDED AND DENATURED. POUNDS 10, VALUE$ 250. COOLER IN QUESTION MAINTAIN AIR TEMP OF 40.1F. CRITICAL VIOLATION: 7-38-005(A)

WHEN FAUCET IS TURNED ON AT THREE COMPARTMENT SINK BEHIND THE BAR,WATER OVERFLOWS ONTO FLOOR FROM FLOOR DRAIN.INSTRUCTED TO REPAIR. SERIOUS VIOLATION:7-38-030

BROKEN RUBBER GASKET INSIDE THE THREE DOOR REACH-IN COOLER,INSTRUCTED TO REPLACE. REAR EXIT DOOR NOT MAINTAINED, DRY SPLATTERED FOOD ON DOOR SURFACE,NEED TO CLEAN AND MAINTAIN.

GREASE AND GREASY PANS INSIDE THE 6 BURNER STOVE, INSTRUCTED TO CLEAN AND MAINTAIN. DUST BUILD-UP ON VENT COVER ON CEILING IN DINING AREA,INSTRUCTED TO CLEAN

EXCESS LEGUMES UNDER THE SHELVES INSIDE THE STORAGE AREA,INSTRUCTED TO CLEAN AND PROVIDE A RAISED SHELVES 6" OFF THE FLOOR FOR GOOD HOUSE KEEPING. REMOVE DEBRIS AND EXTRA MATERIAL FROM BEHIND AND SIDE OF TWO DOOR COOLER,SOUTH-EAST WALL

MISSING WALL TILES UNDER THE EXPOSED HAND SINK IN KITCHEN, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.

BROKEN AND MISSING STOPPERS FOR BOTH THREE COMPARTMENT SINKS INSTRUCTED TO PROVIDE.

PRODUCE REACH IN COOLER NOT MAINTAINED, AMBIENT AIR AT 64.7 F, NO POTENTIALLY HAZARDOUS FOODS HELD INSIDE COOLER AT THIS TIME, ONLY WHOLE PEPPERS, CARROTS AND BEETS INSIDE COOLER. NO CITATION ISSUED. COOLER IS TAGGED BY CDPH AT THIS TIME.

OBSERVED RAW WOOD/RAW WOOD SHELVES BEHIND FRONT COUNTER. MUST SEAL RAW WOOD/WOOD SURFACE MUST BE SMOOTH AND EASY TO CLEAN.

OBSERVED ACCUMULATED FOOD BUILD UP INSIDE PREP COOLER DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN GASKETS.

OBSERVED FOOD/DIRT BUILD UP ON FLOOR IN KITCHEN AND STORAGE ROOM. MUST CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT/ALONG ALL WALLS AND CORNERS IN KITCHEN AND STORAGE ROOM.

OBSERVED DUST BUILD UP INSIDE PREP AREA LIGHT COVERS. MUST CLEAN AND MAINTAIN COVERS.

FRONT COUNTER EXPOSED HANDWASH BOWL DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERT. FOOD MGR. PRESENT ON FACILITY AT THE TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS BEAN,ETC. WERE BEING PREPARED AND SERVED TO THE PUBLIC. CITATION ISSUED 7-38-012 SERIOUS. INSTRUCTED TO HAVE CERT FOOD MGR.AVAILABLE AT ALL TIMES WHEN FOODS ARE BEING PREP & SERVED.

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. INSTRUCTED TO INVERT CLEAN UTENSILS (PLATES,BOWLS,POTS,& PANS.) ON SHELVES AND COUNTERS THROUGHOUT FACILITY INCLUDING SINGLE SERVICE ARTICLES,AND SILVER WARES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN BY DRAIN BOARD USED FOR CLEAN UTENSILS AND FOOD STORAGE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON STOVE,INSIDE AND ON OUTER WALLS,EXPOSE HAND WASH SINK IN THE FRONT BAR AREA,OUTER WALL OF 2DOOR REACH IN COOLER BY REAR EXT DOOR IN KITCHEN,AND WALLS OF REAR EXIT DOOR WITH FOOD SPLASHES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS ON FLOORS ALONG WALLS IN KITCHEN BY REAR EIXT DOOR AT WHEELED SHELF AREA,AND AT FRONT BAR AREA UNDER 3COMP. SINK. MUST SEAL OPENING ON FLOOR BY WINDOW N.W CORNER MISSING FLOOR BRACKETS. ALSO ELEVATE PRODUCTS 6" OFF THE FLOOR.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO ORGANIZE AND OR REMOVE UNNECESSARY CLUTTER AT FRONT SERVING AREA,AND IN DRY STORAGE ROOM.

All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED FOODSERVICE STAFF HANDLING FOOD WITHOUT HAIR RESTRAINT TO HAVE ONE ON WHILE HANDLING FOOD.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, storage shelving not clean need detailed cleaning.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, cooking equipment not clean need cleaning, floors in storage room not clean need detailed cleaning(corners).

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. walls ceiling in kitchen prep area not clean need cleaning, need detailed cleaning.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in kitchen prep area, dining area not clean need cleaning.

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. exhaust canopy had excess grease build up needs detailed cleaning, exhaust vents(ventilation)in coolers, kitchen prep area need cleaning.