Nabo'S

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY PREP COOLER AT TEMP OF 47.6F TO 52F,ALSO SMALL COOLER NEXT TO YOGURT MACHINE AT TEMP OF 45F T...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. FOUND THREE COMPARTMENT SINK NOT MAINTAINED,SEWAGE WASTE WATE...

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. NEED TO LABEL ALL FOOD CONTAINERS THUR OUT THE REACH IN COOLER UPRIGHT, REFRIGERATION UNIT,STORAGE AREA, FREEZER UNIT IN THE BASEMENT, PREP UNIT REFRIGERAT...

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 SEAL ALL FRAME OF FRONT AND SIDE WINDOW.WATER AND STEAM ARE INSIDE THE PREMISES WINDOW LEDGE, WHICH FORMED BLACK ...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNUSED FOOD AND NON FOOD EQUIPMENT NEEDS BE STORED AND NEEDS TO BE KEEPED CLEAN.AND STORED PROPERLY

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY PREP COOLER AT TEMP OF 47.6F TO 52F,ALSO SMALL COOLER NEXT TO YOGURT MACHINE AT TEMP OF 45F TO...

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. All cold food shall be stored at a temperature of 40F or less. FOUND FOOD STORED IN STEAM TABLE AT IMPROPRER TEMPERATURE:CLAM CHOWERED SOUP(AT TEMP OF 78.6F), AND CREAM BROCCOLI AT TEM...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. FOUND THREE COMPARTMENT SINK NOT MAINTAINED,SEWAGE WASTE WA...

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. MICE...

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 ARE NOT CORRECTED FROM 9-14-2010, REPORT #381210. #32-OBSERV...

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. NEED TO LABEL ALL FOOD CONTAINERS THUR OUT THE REACH IN COOLER UPRIGHT, REFRIGERATION UNIT,STORAGE AREA, FREEZER UNIT IN THE BASEMENT, PREP UNIT REFRIGERATI...

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 SEAL ALL FRAME OF FRONT AND SIDE WINDOW.WATER AND STEAM ARE INSIDE THE PREMISES WINDOW LEDGE, WHICH FORMED BLACK S...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN INTERIOR OF REACH-IN FREEZER IN BASEMENT AREA(EXTREMELY EXCESS OF ICE BUILD UP AND FOOD DEBRIS)MUST REPLACE FOOD.

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...

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNUSED FOOD AND NON FOOD EQUIPMENT NEEDS BE STORED AND NEEDS TO BE KEEPED CLEAN.AND STORED PROPERLY.

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. EMPLOYEES IN THE PREP AREA HANDLING FOOD HAS NOT HAIR RESTRAINTS.

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

OBSERVED AN OPENING BETWEEN THE DOOR AND DOOR FRAME OF THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO REPAIR THE DOOR SO THAT IT FITS TIGHTLY. DEFROST AND MAINTAIN THE BASEMENT FREEZERS.

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 STORAGE SHELVES IN THE PREP AREA, MICROWAVE, DUST ON WIRE SHELVES NEXT TO THE EXPOSED HANDSINK, OVEN.

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 THROUGHOUT THE 1ST FLOOR AND BASEMENT, ESPECIALLY UNDER THE 3 COMPARTMENT SINK AND UNDER EQUIPMENT. REPAIR THE BROKEN...

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. DETAIL CLEAN THE WALLS OF THE PREP AREA THROUGHOUT. SCRAPE AND REPAINT AREAS OF PEELING PAINT. REPAIR THE WALL IN DISREPAIR NEXT TO THE OVEN. REPLACE THE VINYL BASEBOARD UNDER THE 3 C...

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 ORGANIZE THE HVAC CLOSET IN THE BASEMENT AND S...

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.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN THE PROPER TEMPERATURE. AT THE TIME OF THE INSPECTION, BOTH THE WALK-IN COOLER A...

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 SEVERAL TYPES OF CHEESES STORED IN THE PREP COOLER WITH A TEMPERATURE BETWEEN 46-52F. All hot food shall be stored at a temperature of 140F or higher. OBSERVED COOKED RICE STOR...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED IMPROPER HYGIENIC PRACTICES OF FOOD HAN...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACH...

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. OUTSIDE GARBAGE AREA IS NOT MAINTAINED AND CONTAINERS ARE NOT COVERED. OBSERVED A BUILDUP OF GREASE ON THE GROUND...

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

OBSERVED AN OPENING BETWEEN THE DOOR AND DOOR FRAME OF THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO REPAIR THE DOOR SO THAT IT FITS TIGHTLY. DEFROST AND MAINTAIN THE BASEMENT FREEZERS.

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 STORAGE SHELVES IN THE PREP AREA, MICROWAVE, INTERIOR OF ALL COOLERS, OVEN.

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 THROUGHOUT THE 1ST FLOOR AND BASEMENT, ESPECIALLY UNDER THE 3 COMPARTMENT SINK AND UNDER EQUIPMENT. REPAIR THE BROK...

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. DETAIL CLEAN THE WALLS OF THE PREP AREA THROUGHOUT. SCRAPE AND REPAINT AREAS OF PEELING PAINT. REPAIR THE WALL IN DISREPAIR NEXT TO THE OVEN. REPLACE THE VINYL BASEBOARD UNDER THE...