critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. COOKS LINE COOLER FOUND RANGING BETWEEN 47.2F AND 47.6F WITH FOOD SUCH AS LAMB AT 52.7 AND HUMMUS AT 44.1F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATUR...
critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPER TEMPERATURES. LAMB AT 52.7F, COOKED EGGPLANT AT 45.1F, HUMMUS AT 44.1F, LAMB KABOB AT 44.7F. ALL FOODS DISCARDED MANAGEMENT STATES ESTIMATED POUNDS TO BE 10 A...
critical Employee Hygiene
SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
OBSERVED THE FOLLOWING CONTAMINATION. DIRTY DISHES BEING STORED IN THE COOKS LINE EXPOSED HAND WASHING SINK. EMPLOYEE OBSERVED RINSING READY TO EAT OLIVES IN THE SAME SINK WITH THE DIRTY DISHES THEN SERVING THEM TO A CUSTOMER. OBSERVED ANOTHER EMPLOY...
critical Pest Activity
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
NO PEST CONTROL LOG BOOK ON THE PREMISES OR ANY REQUIRED DOCUMENTATION. INSTRUCTED TO HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE ALL THE REQUIRED DOCUMENTATION. SERIOUS CITATION ISSUED 7-38-020.
serious Other
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING THE INITIAL INSPECTION. MANAGER WAS TELEPHONED BY EMPLOYEE AND ARRIVED DURING THE INSPECTION WHILE THE ABOVE VIOLATIONS WERE BEING NOTED. SERIOUS CITATION ISSUED 7-38-012.
serious Facility Condition
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS FROM 6-17-14 NOT CORRECTED. #37-MUST INSTALL A SELF CLOSING DEVICE AT THE WASH ROOM DOOR.#38-ALL COOKING EQUIPMENT MUST FIT UNDER THE VENTILATION HOOD. #38-MUST INSTALL A GREASE TRAP DIRECTLY ATTACHED TO THE THREE COMPARTMEN...
minor Chemical Safety
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
BULK FOOD CONTAINERS MUST BE LABELED.
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST NOT USE CARDBOARD AS LINE FOR SHELVING OR AS SHELVING ON THE FLOOR FOR ELECTRICAL WIRING UNDER COOKS LINE.
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
WALL MOUNTED FRY SLICER DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
minor Sanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS THROUGHOUT THE COOKS LINE UNDER ALL EQUIPMENT DIRTY WITH DEBRIS. DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK WITH FFOD DEBRIS.MUST CLEAN AND MAINTAIN.
minor Employee Hygiene
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
ALL EMPLOYEES PREPARING FOODS MUST WEAR HAT/HAIR RESTRAINT.
minor Other
ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
CUSTOMERS ARE NOT ALLOWED IN THE FOOD PREPARATION AREA. WASHROOM LOCATED IN THE REAR KITCHEN IS FOR EMPLOYEE USE ONLY.