M J Flaming
Troubled record — failed 8 of 20 inspections for sanitation, food temperature
2014-10-30 Pass Complaint Re-Inspection 6 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
PREVIOUS VIOLATION STILL REMAINS: REPAIR TOP OF CHEST FREEZER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
PREVIOUS VIOLATION STILL REMAINS: CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT, SHELVES, SINKS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
PREVIOUS VIOLATION STILL REMAINS: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REMOVE EXCESS WATER OFF FLOOR IN WASHROOM.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
PREVIOUS VIOLATION STILL REMAINS: CLEAN VENTILATION HOOD. CLEAN LIGHT SHIELDS IN REAR PREP AREA. REPLACE MISSING WALL TILES UNDER FRONT EXPOSED SINK. REPLACE MISSING DOOR UNDER SINK IN WASHROOM.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
PREVIOUS VIOLATION STILL REMAINS: REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK. REPAIR LEAKING DRAINPIPE UNDER SINK IN WEST WASHROOM.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
PREVIOUS VIOLATION STILL REMAINS: REMOVE ALL UNUSED EQUIPMENT AND ARTICLES OUTSIDE REAR DOOR. ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS.
2014-10-23 Fail Complaint CRITICAL 12 ▾
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND 15 POUNDS OF POTENTIALLY HAZARDOUS FOODS (CHICKEN, FISH, BEEF, LAMB, RICE, AND VEGGIE SAMOSAS) AT IMPROPER TEMPERATURES RANGING FROM 46.1F-77.1F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD. INSTRUCTED FACILITY TO KEEP ALL POTENTIALL...
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
FOUND 10 ROACHES ON SITE (FRONT AND REAR PREP). RECOMMENDED FACILITY CONTACT A LICENSED PEST CONTROL COMPANY TO REMOVE ALL PESTS AND MAINTAIN. SERIOUS CITATION ISSUED 7-38-020.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
UPON ARRIVAL FOR INSPECTION AT 8:15AM THERE WAS NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE. SYED MEHDI ARRIVED AT 8:50AM. INSTRUCTED FACILITY THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHEN POTEN...
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
PREVIOUS VIOLATION STILL REMAINS: LABEL ALL BULK CONTAINERS IN PREP AREA.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
FOUND FOOD STORED IN PLASTIC GROCERY BAGS. INSTRUCTED FACILITY TO STORE FOOD IN FOOD GRADE MATERIALS/CONTAINERS AND MAINTAIN.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
PREVIOUS VIOLATION STILL REMAINS: REPAIR TOP OF CHEST FREEZER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
PREVIOUS VIOLATION STILL REMAINS: CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT, SHELVES, SINKS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
PREVIOUS VIOLATION STILL REMAINS: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REMOVE EXCESS WATER OFF FLOOR IN WASHROOM.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
PREVIOUS VIOLATION STILL REMAINS: CLEAN VENTILATION HOOD. CLEAN LIGHT SHIELDS IN REAR PREP AREA. REPLACE MISSING WALL TILES UNDER FRONT EXPOSED SINK. REPLACE MISSING DOOR UNDER SINK IN WASHROOM.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
PREVIOUS VIOLATION STILL REMAINS: REPLACE DAMAGED LIGHT SHIELD IN REAR PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
PREVIOUS VIOLATION STILL REMAINS: REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK. REPAIR LEAKING DRAINPIPE UNDER SINK IN WEST WASHROOM.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
PREVIOUS VIOLATION STILL REMAINS: REMOVE ALL UNUSED EQUIPMENT AND ARTICLES OUTSIDE REAR DOOR. ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS.
2014-08-05 Pass w/ Conditions Canvass CRITICAL 12 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
IMPROPER TEMPERATURE OF WALK-IN COOLER 47.9F INSTRUCTED MANAGER TO REPAIR. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
IMPROPER TEMPERATURE OF COOKED RICE 85.6-122.5F, COOKED CHICKEN 89.6F, COOKED STEW 111.2F STORED ON STEAM TABLE, RAW CHICKEN 53.6-60.9F STORED IN WALLK-IN COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 80LBS, $150 WORTH OF FOOD. ALL HOT FOOD MU...
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CERTIFIED MANAGER ON DUTY WHEN COOKED RICE 85.6-122.5F PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
LABEL ALL BULK CONTAINERS IN PREP AREA.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REPAIR TOP OF CHEST FREEZER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT, SHELVES, SINKS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REMOVE EXCESS WATER OFF FLOOR IN WASHROOM.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN VENTILATION HOOD. CLEAN LIGHT SHIELDS IN REAR PREP AREA. REPLACE MISSING WALL TILES UNDER FRONT EXPOSED SINK. REPLACE MISSING DOOR UNDER SINK IN WASHROOM.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
REPLACE DAMAGED LIGHT SHIELD IN REAR PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK. REPAIR LEAKING DRAINPIPE UNDER SINK IN WEST WASHROOM.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
PROVIDE THERMOMETER IN WALK-IN COOLER AND METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REMOVE ALL UNUSED EQUIPMENT AND ARTICLES OUTSIDE REAR DOOR. ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS.
2014-04-08 Pass w/ Conditions Complaint CRITICAL 8 ▾
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOODS (CHICKEN AND YOGURT SAUCE) HELD AT IMPROPER TEMPERATURES. FOUND 30 POUNDS OF CHICKEN BEING HELD IN A RANGE OF 50.2F TO 75.6F. FOUND 3 GALLONS OF YOGURT SAUCE HELD AT 51.7F. OWNER DISCARDED AND DENATURED ALL PRODUCT ...
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
OBSERVED EMPLOYEE HANDLE CASH, THEN RINSE HANDS IN SINK WITHOUT SOAP, THEN PROCEED TO WIPE HANDS ON APRON AND HANDLE FOOD. INSTRUCTED STAFF ON HOW TO PROPERLY WASH HANDS AND WHEN TO DO SO. CRITICAL VIOLATION 7-38-010(A). CITATION ISSUED.
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS FROM REPORT #1383236 DATED 11/15/2013 NOT CORRECTED: VIOLATION # 30 Foods not properly stored inside freezer chest. Instructed to store food in proper food storage freezer containers or bags. VIOLATION # 33 Interior cooler s...
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
FOUND DEEP DARK GROOVES IN ALL CUTTING BOARDS. INSTRUCTED TO REPLACE ALL CUTTING BOARDS AND TO MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOUND DIRT BUILDUP ON ALL COOKING EQUIPMENT AND FOOD CONTACT SURFACES. INSTRUCTED FACILITY TO CLEAN AND SANITIZE DAILY.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
FOUND NO INTERNAL THERMOMETERS ON ANY REFRIGERATION UNIT. INSTRUCTED TO INSTALL AND MAINTAIN INTERNAL THERMOMETERS ON ALL REFRIGERATION UNITS.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
FOUND ALL EMPLOYEES WORKING WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED THAT ANY FOOD HANDLER MUST WEAR, AND MAINTAIN PROPER HAIR RESTRAINTS.
ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
OBSERVED CUSTOMERS WASHING THEIR HANDS IN PREP SINK LOCATED BEHIND THE FRONT COUNTER. ADVISED THAT CUSTOMERS CAN NOT WASH THEIR HANDS IN FOOD PREP AREAS.
2013-11-15 Pass Short Form Complaint 5 ▾
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
Foods not properly stored inside freezer chest. Instructed to store food in proper food storage freezer containers or bags.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Interior cooler shelves, exterior of cooking equipment, utensils, sinks, storage shelves, prep table and exhaust hood and filters not cleaned. Instructed to detail clean and sanitize daily.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Ventilation covers through-out not cleaned. Instructed to detail clean and remove dust build up.
2013-10-01 Pass Complaint Re-Inspection 5 ▾
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
Foods not properly stored inside freezer chest. Instructed to store food in proper food storage freezer containers or bags.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Interior cooler shelves, exterior of cooking equipment, utensils, sinks, storage shelves, prep table and exhaust hood and filters not cleaned. Instructed to detail clean and sanitize daily.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Ventilation covers through-out not cleaned. Instructed to detail clean and remove dust build up.
2013-09-23 Fail Complaint 6 ▾
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
Dish washing facilities not maintained or operated. While running and draining water in right side of three compartment sink, water with food debris coming up left and middle sides of sink. Instructed to detail clean grease trap to prevent inadequate...
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
Foods not properly stored inside freezer chest. Instructed to store food in proper food storage freezer containers or bags.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Interior cooler shelves, exterior of cooking equipment, utensils, sinks, storage shelves, prep table and exhaust hood and filters not cleaned. Instructed to detail clean and sanitize daily.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Ventilation covers through-out not cleaned. Instructed to detail clean and remove dust build up.
2012-10-11 Pass Complaint Re-Inspection ▾
No violations found.
2012-09-20 Fail Complaint CRITICAL 2 ▾
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
NOTED REAR DOOR IN NEED OF REPAIR NOT TIGHT FITTING TO PREVENT THE ENTRY OF PESTS,ALSO NOTED FRUIT FLY AND HOUSE FLY ACTIVITY APPROXIMATLY OVER 15 FLIES NOTED. INSTRUCTED MANAGEMENT TO REPAIR REAR DOOR SO AS TO BE TIGHT FITTING AND TO CONTA...
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS NOT CORRECTED.FROM INSPECTION REPORT #1202321 DONE 6-19-2012. 33 CLEAN ALL THE COOKING EQUIPMENT,HOOD AND FILTERS IN THE BOTH PREP AREAS THICK WITH GREASE AND FOOD DEBRIS BUILDUP 09/19/2012 34 CLEAN AND SANITIZE AL...
2012-06-19 Pass w/ Conditions Complaint CRITICAL 7 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
THE LARGE REACHIN COOLER 50.3 BY THE NORTH WEST CORNER IN THE BACK PREP AREA. INSTRUCTED TO REPAIR OR REPLACE IT. UNIT IN NOW TAGGED AND HELD FOR INSPECTION.WHEN UNIT IS REPAIRED FAX TO THE CDPH 312- 746 4240. CRITICAL VIOLATION 7-38-005(A).
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND HAZARDOUS FOODS 3LBS CHICKEN 56.3, RICE 55.3 3LBS 5LBS CHICKEN TIKKA,4 LBS CHICKEN TOMATO CURRY. ABOUT 100 DOLLARS WORTH. MANAGER DISPOSED OF THE FOOD. CRITICAL CITATION GIVEN 7-38-005(A).
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN ALL THE COOKING EQUIPMENT,HOOD AND FILTERS IN THE BOTH PREP AREAS THICK WITH GREASE AND FOOD DEBRIS BUILDUP
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN AND SANITIZE ALL THE FLOORS IN THE REAR PREP AREA, STOREROOMS AND BOTH TOILET ROOMS.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
PROVIED LIGHT SHIELD IN THE REAR PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
CLEAN THE VENTS THROUGHOUT PREMISES THICK WITH DIRT BUILDUP.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
CLUTTER IN THE REAR AREA BOXES, BAGS, OLD CLOTHS, APRONS ECT. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
2012-03-02 Pass Suspected Food Poisoning Re-inspection ▾
No violations found.
2012-02-27 Fail Suspected Food Poisoning Re-inspection CRITICAL 3 ▾
PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM REPORT #670394 ON 2/10/12 NOT CORRECTED.Previous mino...
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.Wash cloths must be properly stored in a sanitizing solution.
ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.Only authorized personnel in the food prep area.
2012-02-10 Fail Complaint CRITICAL 6 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.found 2 (1) door reach in coolers not meeting temperature requirement ambient air measured (48.7-50.0f). tagge...
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All hot food shall be stored at a temperature of 140F or higher. found assorted potentially hazardous foods not meeting temperature requirement held in hot holding at temperature ranging (114.1- 130.1f) manager voluntarily discarde denatured said fo...
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. inad...
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. Previous minor violations not correccted from inspection report 634221 dated 8-9-11 #35...
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Wash cloths must be properly stored in a sanitizing solution.
ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. Only authorized personnel in the food prep area
2011-09-20 Pass Short Form Complaint 6 ▾
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
VIOLATION STILL PENDING
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
VIOLATION STILL PENDING
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
VIOLATION STILL PENDING
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
VIOLATION STILL PENDING
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
PREVIOUS VIOLATION STILL PENDING VIOLATION NOTED AT THIS TIME, MUST REPAIR LEAK UNDER THREE COMPARTMENT SINK
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
VIOLATION STILL PENDING
2011-08-09 Pass w/ Conditions Complaint CRITICAL 8 ▾
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. REAR EXPOSED HAND BOWL NOT EQUIP WITH SOAP AND PAPER TOWELS CRITICAL CITATION ISSUED: 7-38-03...
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, STEW 140.0'F, CHICKEN 141.5...
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. TOPS AND SIDES OF COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, SHELVES BY COOKING EQUIPMENTS, AND INTERIOR AND ...
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, UNDER AND BEHIND ALL EQUIPMENT THOUGHT-OUT PREMISES
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/REPAINT WALL/CEILING IN KITCHEN AREA REMOVE ALL FOOD DEBRI
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST CLEAN ALL LIGHT SHIELDS IN KITCHEN AREA
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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...
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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. MUST REMOVE ALL CLUTTER FROM OUTSIDE STORAGE AREA...
2011-05-10 Pass w/ Conditions Complaint CRITICAL 6 ▾
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND BOWL NOT ACCESSIBLE FOR HAND WASHING, UTENSILS, POT AND PAN LIDS BEING STORED IN SIN...
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. TOPS AND SIDES OF COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, SHELVES BY COOKING EQUIPMENTS, AND INTERIOR AND ...
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, UNDER AND BEHIND ALL EQUIPMENT THOUGHT-OUT PREMISES
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/REPAINT WALL/CEILING IN KITCHEN AREA REMOVE ALL FOOD DEBRI
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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. MUST REMOVE ALL CLUTTER FROM STORAGE AREA BY KITC...
2010-05-14 Pass Complaint Re-Inspection ▾
No violations found.
2010-05-12 Fail Complaint Re-Inspection CRITICAL 6 ▾
NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.FOUND CONTINUED EVIDENCE OF LIVE ROACHES IN VARIOUS AREAS OF FOOD PREPS 11 LIVE ROACHES.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers.LABEL AND DATE ALL FOODS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily..ALL KITCHEN EQUIPMENTS THROUGHOUT THAT IS COOLERS,HOT HOLDING UNITS,COOKING EQUIPMENTS,COUNTERS,TOPS/BOTTOMS OF FOOD PR...
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROGHOUT THE PREMISES REQUIRE A DETAIL CLEANING.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned.WALLS/CELINGS THROUGHOUT THE FOOD PREP AREAS ALL PREMISES REQUIRE A DETAIL CLEANING.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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.REMOVE ALL CLUTTER FROM PREMISES,PERSONAL BELONGINGS ...
2010-05-10 Fail Complaint Re-Inspection CRITICAL 7 ▾
NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.PREMISES CONTINUES TO HAVE EVIDENCE OF LIVE ROACHES FOUND 10 IN VARIOUS AREAS OF FOOD PREPS.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL FOODS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS THROUGHOUT THAT IS COOLERS,HOT HOLDING UNITS,COOKING EQUIPMENTS,COUNTERS,TOPS/BOTTOMS OF FOOD PRE...
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROGHOUT THE PREMISES REQUIRE A DETAIL CLEANING.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned.WALLS/CELINGS THROUGHOUT THE FOOD PREP AREAS ALL PREMISES REQUIRE A DETAIL CLEANING.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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.REMOVE ALL CLUTTER FROM PREMISES,PERSONAL BELONGINGS ...
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair.FOUND FOOD HANDLERS WITH NO HAIR RESTRAINTS.
2010-05-05 Fail Complaint CRITICAL 14 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.FOUND HOT HOLDING UNITS BEHIND FRONT COUNTER NOT MAINTAINING PROPER HOT HOLDING TEMPERATURE MEASURED 123F DURING THIS INSPECTION.HELD FOR IN...
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All hot food shall be stored at a temperature of 140F or higher.FOUND VARIOUS POTENTIALLY HAZARDOUS HOT FOODS NOT MEETING TEMPERATURE REQUIREMENT DURING PREPARATION DISPLAY GOAT,BEEF,PATTIES PUFFS INTERNAL TEMPERATURE MEASURED (114F-125F) TOTAL 25#,T...
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.F...
NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.FOUND 20 LIVE ROACHES THROUGHOUT FOOD PREP AREAS.
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.FOUND OUTSIDE GARBAGE AREA NOT MAINTAINED-LARGE AMOUNTS OF GARBAGE,UNUSED PIECES OF EQUIPMENTS ON GROUNDS.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL FOODS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR OR REPLACE ALL RUSTED RACKS ON PREMIESE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS THROUGHOUT THAT IS COOLERS,HOT HOLDING UNITS,COOKING EQUIPMENTS,COUNTERS,TOPS/BOTTOMS OF FOOD PRE...
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROGHOUT THE PREMISES REQUIRE A DETAIL CLEANING.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned.WALLS/CELINGS THROUGHOUT THE FOOD PREP AREAS ALL PREMISES REQUIRE A DETAIL CLEANING.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. SHEILD LIGHTS IN FOOD PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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...
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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.REMOVE ALL CLUTTER FROM PREMISES,PERSONAL BELONGINGS ...
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair.FOUND FOOD HANDLERS WITH NO HAIR RESTRAINTS.
Data sourced from Chicago Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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