M J FLAMING.

Foods not properly stored inside freezer chest. Instructed to store food in proper food storage freezer containers or bags.

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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.

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.

Ventilation covers through-out not cleaned. Instructed to detail clean and remove dust build up.

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 disposal of drain water. Serious citation issued 7-38-030.

Foods not properly stored inside freezer chest. Instructed to store food in proper food storage freezer containers or bags.

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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.

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.

Ventilation covers through-out not cleaned. Instructed to detail clean and remove dust build up.

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 CONTACT PEST CONTROL TO CORRECT FLYING INSECT PROBLEM, AND TO HAVE A CURRENT PEST CONTROL RECIEPT (AFTER TODAY'S DATE). ISSUED A CITATION VIOLATION#7-38-020

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 ALL THE FLOORS IN THE REAR PREP AREA, STOREROOMS AND BOTH TOILET ROOMS. 09/19/2012 38 CLEAN THE VENTS THROUGHOUT PREMISES THICK WITH DIRT BUILDUP. 09/19/2012 41 CLUTTER IN THE REAR AREA BOXES, BAGS, OLD CLOTHS, APRONS ECT. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE. 06/19/2012 THE ABOVE VIOLATIONS MUST BE CORRECTED BY 9-27-2012 CITATION WAS ISSUED FOR NON-COMPLIANCE ON MINOR VIOLATIONS VIOLATION#7-42-090.

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).

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).

CLEAN ALL THE COOKING EQUIPMENT,HOOD AND FILTERS IN THE BOTH PREP AREAS THICK WITH GREASE AND FOOD DEBRIS BUILDUP

CLEAN AND SANITIZE ALL THE FLOORS IN THE REAR PREP AREA, STOREROOMS AND BOTH TOILET ROOMS.

PROVIED LIGHT SHIELD IN THE REAR PREP AREA.

CLEAN THE VENTS THROUGHOUT PREMISES THICK WITH DIRT BUILDUP.

CLUTTER IN THE REAR AREA BOXES, BAGS, OLD CLOTHS, APRONS ECT. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.

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 minor violations not correccted from inspection report 634221 dated 8-9-11 #355. copy attached. #33 tops and sides of cooking equipements, vents above cooking equpments, shelves by cooking equipements, and interior and exterior of coolers,and freezers all needs detailed cleaning. #34 must clean floors, under and behind all equipement throughout the premises. #35 must clean repaint wall ceiling in kitchen area remove all food debris. #36 must clean all light shield.#41 must remove all clutter from outside storage area, clean and better organize wanted items. must correct all noted violations by 2-21-12.MUST CORRECT IN DETAIL.Continue to observe live fruit fliy activity in kitchen areas more than 6 Also rear door bottom left corner not rodent proofed. Pest control log book not provided must be on site with all required documents. must clean, sanitize all affected areas, rodent proof said door, provide a pest control log books, pestt service.CRITICAL VIOLATION (7-42-090). MUST CORRECT ALL SAID VIOLATIONS.

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.

The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.Only authorized personnel in the food prep area.

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). tagged held for inspection. must not use until repaired and notify the cdph via fax at 312 746-4240 for tag removal. critical violation 7-38-005 (A)

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 foods. approx. 25 lbs total dollar value $140.oo critical violation 7-38-005(A)

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. inadequate pest control found appz 15 live fruit flies on walls and ceiling at rear areas (1) live infant roach at front counter also rear door bottom left corner not rodent proofed. Pest control log book not provided must be on site with all required document. must clean, sanitize all affeded areas, rodent proof said door, provide a pest control log books, service. serious violation (7-38-020)

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 #355. copy attached. #33 tops and sides of cooking equipements, vents above cooking equpments, shelves by cooking equipements, and interior and exterior of coolers,and freezers all needs detailed cleaning. #34 must clean floors, under and behind all equipement throughout the premises. #35 must clean repaint wall ceiling in kitchen area remove all food debris. #36 must clean all light shield.#41 must remove all clutter from outside storage area, clean and better organize wanted items. must correct all noted violations by 2-21-12 Serious Violation (7-42-090)

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.

The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. Only authorized personnel in the food prep area

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

VIOLATION STILL PENDING

PREVIOUS VIOLATION STILL PENDING VIOLATION NOTED AT THIS TIME, MUST REPAIR LEAK UNDER THREE COMPARTMENT SINK

VIOLATION STILL PENDING

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: 7-38-030

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'F IN HOT HOLDING UNIT. SERIOUS CITATION ISSUED: 7-38-012

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 EXTERIOR OF COOLERS AND FREEZERS, ALL NEEDS DETAILED CLEANING

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

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/REPAINT WALL/CEILING IN KITCHEN AREA REMOVE ALL FOOD DEBRI

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: 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. MUST PROVIDE WORKING SINK STOPPERS FOR THREE COMPARTMENT SINK

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, CLEAN AND BETTER ORGANIZE WANTED ITEMS

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. IMPROPERLY WASHING DISHES AND UTENSILS, SINKS NOT SET-UP TO WASH, RINSE AND SANITIZE, WASHING DISHES IN ONLY ONE COMPARTMENT SINK, NO ADDITIONAL SINKS BEING USED, NOT USING SANITIZER TO SANITIZE DISHES AT THIS TIME OF INSPECTION, CRITICAL CITATION ISSUED

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 SINK, RUSTY WATER COMING FROM SINK WHEN TURNED ON, AND NO PAPERS AT SINK CRITICAL CITATION ISSUED

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 EXTERIOR OF COOLERS AND FREEZERS, ALL NEEDS DETAILED CLEANING

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

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/REPAINT WALL/CEILING IN KITCHEN AREA REMOVE ALL FOOD DEBRI

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 KITCHEN, CLEAN AND BETTER ORGANIZE WANTED ITEMS

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.

All food not stored in the original container shall be stored in properly labeled containers.LABEL AND DATE ALL FOODS.

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 PREP TABLES-DRAWERS,SHELVING ETC. REQUIRE A DETAIL CLEANING.

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.

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.

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 THROGHOUT DRY STORAGE AREAS. --------------------------------------------------------------------------------

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.

All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL FOODS.

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 PREP TABLES-DRAWERS,SHELVING ETC. REQUIRE A DETAIL CLEANING.

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.

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.

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 THROGHOUT DRY STORAGE AREAS.

All employees shall be required to use effective hair restraints to confine hair.FOUND FOOD HANDLERS WITH NO HAIR RESTRAINTS.

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 INSPECTION TAGS PLACED ON UNITS MUST BE CAPABLE OF HOLDING FOODS HOT AT 140F OR ABOVE.

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#,TOTAL DOLLAR VALUE$75.00 ALL SAID FOODS DISCARDED.

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.FOUND NO SANITIZING SOLUTION ON PREMISES FOR THE USE OF SANITIZING MULTI-USE UTENSILS,ALL WORKING SURFACES. WORKER WASHING DISHES AT THIS TIME.

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.

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.

All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL FOODS.

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.

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 PREP TABLES-DRAWERS,SHELVING ETC. REQUIRE A DETAIL CLEANING.

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.

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.

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: 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.MUST REPAIR/REPLACE 3 COMP SINK HOLES IN SAID SINK,REPAIR WATER LEAKING AT PIPE BENEATH REAR EXPOSED HANDSINK.

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 THROGHOUT DRY STORAGE AREAS.

All employees shall be required to use effective hair restraints to confine hair.FOUND FOOD HANDLERS WITH NO HAIR RESTRAINTS.