PERA TURKISH KITCHEN AND BAR.

NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010.

MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005

NOTED NO PAPER TOWELS AT ALL HAND WASH SINKS ON PREMISE. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS. PRIORITY FOUNDATION #7-38-030(C) CITATION ISSUED.

NOTED NO HAND WASH SINK AT THE SECOND FLOOR BAR AREA. INSTRUCTED TO INSTALL A HAND WASH SINK WITH SOAP AND PAPER TOWELS.PRIORITY FOUNDATION #7-38-030. NO CITATION ISSUED TODAY.

NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY

NOTED PREMISE MAKING YOGURT WITH NO HACCP PLAN OR VARIANCE AS REQUIRED BY THE CITY ORDINANCE. MUST USE COMMERCIALLY PREPARED YOGURT UNTIL A HACCP PLAN APPROVAL IS OBTAINED.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 30 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION #7-38-005(A). NO CITATION ISSUED.

NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE SECOND FLOOR FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.

NOTED 3 COMPARTMENT SINK AT THE KITCHEN PREP AREA WITH NO STOPPERS. INSTRUCTED TO PROVIDE MISSING STOPPERS

NOTED NO HOT RUNNING WATER AT THEAND WASH SINK AND 3 COMPARTMENT SINK OF THE FIRST FLOOR BAR. HOT WATER TEMPERATURES WERE AS FOLLOWS:-HAND WASH SINKS 68F, 3 COMPARTMENT SINK 72.1F. MANAGER STATED THAT HOT WATER CAN ONLY BE TURN ON FROM THE BOTTOM FAUCET. INSTRUCTED MANAGEMENT TO HAVE HOT WATER AT ALL TIMES AND HOT WATER MUST BE TURNED ON FROM THE HOT WATER FAUCET AND MUST.HOT RUNNING WATER OF ABOUT 100F MINIMUM FOR HAND WASH SINKS AND 110F FOR 3 COMPARTMENT SINKS. PRIORITY VIOLATION #7-38-030(C)

NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS

NOTED ROUGH AND UNFINISHED BRICK WALLS BEHIND THE BAR OF THE FIRST FLOOR. INSTRUCTED TO REFINISH WALLS TO BE SMOOTH AND EASILY CLEANABLE

NOTED HEAVY ACCUMULATED DUST ON DUCT VENT ON CEILING AT THE DISH WASHING ROOM . MUST CLEAN AND MAINTAIN.

NOTED CLUTTER ON THE SECOND FLOOR DRY STORAGE AREA ON SHELVES, FLOORS UNUSED EQUIPMENT FOOD/DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE FIRST FLOOR PREP AREA, FLOORS UNDERNEATH STAIR WAY AT THE BASEMENT, UNDERNEATH THE 3 COMPARTMENT SINK WITH DIRT AND STANDING WATER AT THE SECOND FLOOR PREP AREA.

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOODS AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

ADDITIONAL LIGHTING AND LIGHT BULBS/ PROTECTIVE SHIELDING NEEDED AT THE DISH WASHING AREA.

NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES

) NOTED THE FOLLOWING PREVIOUS CORE VIOLATION #58 RULE #PA-100-0367 FROM INSPECTION REPORT #2213528 DATED 8/27/2018 NOT CORRECTED. NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION VIOLATION #7-42-090.

2-201.11 FOUND NO EMPLOYEE HEALTH POLICY. MUST PROVIDE.7-38-012A. MUST PROVIDE.

2-501.11 FOUND NO VOMIT AND DIARRHEAL CLEANING PROCEDURE. PRIORITY FOUNDATION. NO CITATION ISSUED. MUST PROVIDE.

6-201.11 FOUND WALLS NOT SMOOTH AND EASY TO CLEAN BEHIND 3 COMPARTMENT SINK AT 2ND FLOOR DISHWASHING AREAS. MUST MAKE WALL SMOOTH AND EASY TO CLEAN BEHIND 3 COMPARTMENT SINK 2ND FLOOR.

FOUND CITY OF CHICAGO SANITATION MANAGERS ON PREMISES WITH NO ALLERGEN TRAINING. MUST PROVIDE.

2-201.11 FOUND NO EMPLOYEE HEALTH POLICY. MUST PROVIDE.7-38-012A. MUST PROVIDE.

2-501.11 FOUND NO VOMIT AND DIARRHEAL CLEANING PROCEDURE. PRIORITY FOUNDATION. NO CITATION ISSUED. MUST PROVIDE.

3-501.16(A)(2) FOUND TIME/TEMPERATURE FOR SAFETY FOOD AT IMPROPER TEMPERATURES INSIDE COOLERS. PRIORITY VIOLATION. 7-38-005. 5 POUNDS HUMMUS AT 63.7F, 2 POUNDS YOGURT AT 57.7F, 10 POUNDS EGGPLANTS AT 61.5F AND 5 POUNDS RICE AT 57.5F. DISPOSED OF 22 POUNDS OF FOOD VALUE AT 50DOLLARS.

4-301.11 FOUND 2 REACH IN COOLERS AT IMPROPER COLD HOLDING TEMPERATURES 67.2F AND 59.5F. PRIORITY VIOLATION. CITATION ISSUED. 7-38-005. TAGGED COOLERS.

6-501.111 FOUND TWO LIVE ROACHES AT PREMISES. 1 AT DISHWASHING AREAS AND 1 AT FRONT BOOTH AREAS. PRIORITY FOUNDATION. CITATION ISSUED. 7-38-020(A)MUST NOTIFY PEST CONTROL OPERATOR AND ELIMINATE ROACHES.

6-201.11 FOUND WALLS NOT SMOOTH AND EASY TO CLEAN BEHIND 3 COMPARTMENT SINK AT 2ND FLOOR DISHWASHING AREAS. MUST MAKE WALL SMOOTH AND EASY TO CLEAN BEHIND 3 COMPARTMENT SINK 2ND FLOOR.

FOUND CITY OF CHICAGO SANITATION MANAGERS ON PREMISES WITH NO ALLERGEN TRAINING. MUST PROVIDE.

OBSERVED THE 1 DOOR GLASS UPRIGHT COOLER (2ND FLOOR PREP) HOLDING IMPROPER AMBIENT TEMPERATURE OF 64 DEGREES F WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE. OBSERVED THE MAIN COOK LINE PREP TOP COOLER HOLDING IMPROPER AMBIENT TEMPERATUER OF 60 DEGREES F. THESE UNITS WERE TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL THE UNIT HAS BEEN REPAIRED AND THE CDPH HAS REMOVED THE TAG. INSTRUCTED THAT ALL COLD HOLDING FACILITIES MUST MAINTAIN TEMPERATURE AT 40 DEGREES F OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)

OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED IN THE 1 DOOR UPRIGHT COOLER (2ND FLOOR PREP) AT IMPROPER TEMPERATURES: PEPPERONI, 59 DEGREES F; EGGS, 60 DEGREES F; CHEESE, 58 DEGREES F. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURES IN THE LARGE COOK LINE PREP TOP COOLER: CHEESE, 60 DEGREES F; COOKED CORN, 67 DEGREES F; BEANS, 65 DEGREES F; LAMB, 63 DEGREES F; CHICKEN, 61 DEGREES F; PEAS, 66 DEGREES F; CREAM BASED DESSERT, 61 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 9 LBS OF PRODUCT WORTH $60. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES F OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)

NOTED NO SOAP OR SANITARY HAND DRYING DEVICE AT COOK LINE HAND SINK, BAR HAND SINK, 2ND FLOOR PREP HAND SINK. ALSO NOTED NO SOAP AT DISH WASHING AREA HAND SINK. INSTRUCTED THAT ALL HANDSINKS MUST BE MAINTAINED WITH A SUPPLY OF SOAP AND SANITARY HAND DRYING DEVICE (IE PAPER TOWELS) AT ALL TIMES. OPERATOR CORRECTED ON SITE. CRITICAL VIOLATION: 7-38-030

NOTED STANDING WATER IN BOTTOM OF BAR CHEST COOLER. MUST ELIMINATE. OBSERVED SHELF MADE OF RAW WOOD UNDER BAR. MUST PAINT OR SEAL SO THE SHELVING IS SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

MUST CLEAN FOOD DEBRIS FROM INTERIOR OF THE MICROWAVE IN THE COOK LINE.

MUST ELIMINATE STANDING WATER ON FLOOR BELOW 2ND FLOOR 3 COMPARTMENT SINK. MUST ELEVATE BOTTLES OF ALCOHOL STORED ON FLOOR IN BAR AREA AT LEAST 6 INCHES OFF THE FLOOR.

OBSERVED CEILING TILES WITH WATER STAINS AT TOP OF STAIRS, IN THE 2ND FLOOR DRY STORAGE CLOSET AND IN THE 2ND FLOOR PREP AREA WHERE BLACK PIPES ENTER THE CEILING NEAR THE HOT WATER HEATER. MUST REPLACE ALL WATER DAMAGED CEILING TILES AND REPAIR ANY LEAKS. OBSERVED A SQUARE WINDOW CUT INTO THE WALL BETWEEN THE 2ND FLOOR PREP AREA AND THE HALLWAY, LEAVING THE WALL UNFINISHED AND EXPOSING THE INTERIOR FRAMING OF THE WALL. MUST FINISH THE WALL SO IT IS SMOOTH, SOLID, EASILY CLEANABLE AND FREE OF PEST HARBORAGE AREAS.

FOUND BULK FOOD NOT LABELED. (FLOUR, SUGAR, ETC.)

FOUND FOLLOWING NOT CLEAN: SHELVING UNITS INSIDE WALK IN COOLER, SHELVING UNITS AT DRY STORAGE AREAS, AND EXTERIOR OF DISHMACHINE. MUST CLEAN AND SANITIZE.

FOUND FLOORS NOT CLEAN AT 2ND FLOOR STORAGE AREAS. MUST CLEAN AND SANITIZE.

FOUND NO STOPPERS FOR 3 COMPARTMENT SINK. MUST PROVIDE.

FOUND CLUTTER AT 2ND FLOOR STORAGE AREAS.(BOXES, OLD EQUIPMENT, ETC.). MUST REMOVE ALL UNECESSARY CLUTTER.