Masala

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

BULK CONTAINERS NOT LABELED IN STORAGE AREA. MUST LABEL BULK CONTAINERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED DIRT/FOOD STAINS ON WALLS/CEILING AT PREP AREA. MUST PAINT/CLEAN ALL UNCLEAN WALLS/CEILING AT PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

CEILING LIGHT BULBS MISSING (X4) ABOVE PREP AERA. MUST REPAIR/PROVIDE WORKING LIGHT BULBS ABOVE PREP AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED ONE FOOD HANDLER NOT WEARING HAIR RESTRAINT. MUSTS PROVIDE HAIR RESTRAINT FOR FOOD HANDLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

SEE REPORT DATED ON 05/16/12

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

SEE REPORT DATED ON 05/16/12

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

SEE REPORT DATED ON 05/16/12

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

PREP COOLER DOOR RUBBET GASKETS RIPPED (ALONG COOKLINE). MUST REPAIR/REPLACE DAMAGED GASKETS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED FOOD DEBRIS ON SHELVES AND ON EXTERIOR OF EQUIPMENT(COOLERS, SINKS, COOKING UNITS) IN KITCHEN. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FOOD DEBRIS/GREASE BUILD UP ON FLOOR IN KITCHEN BEHIND COOKING EQUIPMENT. MUST CLEAN FLOOR AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED CHICKEN AT 44F, CREAM CHEESE AT 44F, AND SHELL EGGS AT 43F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FOOD WORTH $...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED EMPLOYEE WASHING AND RINSING DISHES WITHOUT SANITIZING THEM. NO CHLORINE WAS DETECTED IN THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK. I SHOWED THE MANAGER AND EMPLOYEES HOW TO PROPERLY SET UP THE 3 COMPARTMENT SINK TO WASH, RINSE ...

* 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 PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS 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. PROVIDE A TOILET TANK COVER FOR THE EMPLOYEE WASHROOM TOILET. REMOVE CARDBOARD FROM THE STORAGE SHELVES.

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. DETAIL CLEAN THE EXTERIOR OF THE COOKING EQUIPMENT AND INTERIOR OF THE PREP COOLERS, STORAGE SHELVES IN THE PREP AREA...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. MUST PROVIDE THERMOMETERS INSIDE OF ALL OF THE REFRIGER...

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. MUST PROVIDE STORAGE RACKS OR SHELVES FOR THE WALK-IN COOLER.

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. MUST CLEAN THE INTERIOR OF THE PREP COOLER.

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. DETAIL CLEAN THE FLOOR IN THE WALK-IN COOLER.

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. OBSERVED RUSTED WALLS IN THE WALK-IN COOLER. SCRAPE RUST AND REPAINT WALLS.

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. LIGHT SHIELDS AND END CAPS ARE NEEDED IN THE PREP AREA. A LIGHT SHIELD IS NEEDED IN T...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. NO VENTILATION FAN IN THE EMPLOYEE WASHROOM. MUST INSTALL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

THE DRAIN LINE UNDER THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK IS LEAKING WATER. MUST REPAIR.