Qaato Incorporation

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

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED WHITE RICE STORED AT STEAM TABLE AT TEMP OF 99.8F TO 100.3F,STEAM TABLE WAS TURNED OFF; COOKED GOAT AT TEMP OF 56.9F WHICH WAS STORED IN CONTAINER ON TOP WHITE CHEST FREEZER,AND COOKED...

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

SEWAGE WASTE WATER BACKING UP AT THREE COMPARTMENT SINK WHEN WATER IS RELEASED FROM COMPARTMENT,BLACK WATER WITH FOOD PARTICLES COMING UP TO COMPARTMENT SINK.INSTRUCTED TO REPAIR CAUSE OF THE SEWAGE DISPOSAL ISSUE. CRITICAL VIOLATION:7-38-030

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

MICE INFESTATION ON PREMISES.WE OBSERVED MICE DROPPINGS THROUGHOUT THE PREMISES SPECIALLY IN THE KITCHEN:ON SHELVES BY THE DRY FOODS,UNDER SHELVES,BEHIND AND UNDER THE COOKING EQUIPMENT,INCLUDED INSIDE THE DEEP FRYER. AT REAR STORAGE,UNDER SHELVES A...

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

ALL CONTAINERS NEEDS LABELS, IN ALL REFRIGERATION UNITS,REACH IN,AND STORAGE AREA

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

FAUCET AT THREE COMPARTMENT SINK IN POOR REPAIR, WATER HANDLES BROKEN,AND FAUCET NOT STEADY TO THE TREE COMPARTMENT SINK ,INSTRUCTED TO REPAIR.HOT WATER HANDLE AT THREE COMPARTMENT SINK AT FRONT DINING AREA BROKEN ,NO HOT WATER PROVIDED AT SAID SINK...

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

FOOD DEBRIS ON SHELVES THROUGHOUT THE PREMISES.GREASE BUILD-UP AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,INCLUDED DEEP FRYER.NEED TO CLEAN PIPE BEHIND COOKING EQUIPMENT. BLACK SLIME AROUND FAUCET AT EXPOSED HAND SINK,INSTRUCTED TO CLEAN AND MAI...

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

GREASE ON FLOOR UNDER AND AROUND COOKING EQUIPMENT,DEBRIS ON FLOOR THROUGHOUT THE PREMISES,UNDER SHELVES,ALONG BASEBOARD WALLS,AND CORNERS,NEED TO CLEAN AND MAINTAIN. FOUND EXTREMELY SOILED A PARTIAL RUG ON FLOOR BY THE STEAM TABLE IN THE KITCHEN IN...

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

LIGHT SHIELD WITH DEBRIS IN THE KITCHEN INSTRUCTED TO CLEAN AND MAINTAIN

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

KITCHEN WALLS NEED TO BE CLEANED AND REPAIRED.

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

LIGHT SHIELD WITH DEBRIS IN THE KITCHEN INSTRUCTED TO CLEAN AND MAINTAIN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETER IS NEEDED IN THE COOLERS

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

FOUND CLUTTER ON SHELVING UNITS USED FOR FOOD. (TOOLS/PUMP,ETC.)

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

FOUND EXCESSIVE GREASE BUILDUP BEHIND DEEP FRYER AREAS.

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

FOUND BURNT LIGHTS AT MAIN KITCHEN.

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

OBSERVED PREMISES USING PLASTIC CRATES TO ELEVATE ITEMS OFF FLOOR KITCHEN ALSO OBSERVED NO STOPPERS AT DISHWASH 3-COMPARTMENT SINK. MUST REMOVE PLASTIC CRATES AND PROVIDE ADDITIONAL SHELF RACK/SHELVES AND PROVIDE STOPPERS (X3) AT DISHWASH 3-COMPARTME...

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

OBSERVED FOOD STAINS/BUILD UP ON EXTERIOR OF SINKS AND SHELVES AT PREP AREA ALSO OBSERVED DISHWASH 3-COMPARTMENT SINK GREASE TRAP EXTERIOR WITH RUST/FOOD BUILD UP. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT AND PAINT EXTERIOR OF GREASE TRAP.

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

OBSERVED DIRT BUILD UP ON FLOOR UNDER FRONT COUNTER 3-COMPARTMENT SINK AND ON WASHROOM FLOOR. MUST KEEP FLOOR CLEAN THROUGHOUT.

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

OBSERVED HOLES/GAPS IN WALLS INSIDE WASH ROOM (AROUND WIRE). MUST SEAL ALL HOLES/GAPS IN WALLS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO METAL STEM THERMOMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.

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

PREP AREA CLUTTERED BY PREP ENTRANCE DOOR (UNDER AIR DUCT). MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS TO PREVENT POTENTIAL PEST HARBORAGE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELV...

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. CLEAN STAINS ON TOILET SEAT AND ON TOILET BOWL IN RESTROOM.

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. REPAIR PAINT PEELING ON FLOORS IN KITCHEN.ELEVATE BOXES OF PRODUCTS 6" OFF FLOOR BEHIND KITCHEN DOOR.

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. REPAIR DAMAGED WALLS IN FURNACE ROOM,AND DAMAGED CAULKING ON WALL AT EXPOSE HAND SINK.

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

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. REMOVE PERSONAL ARTICLES SUCH AS COATS,ETC IN KITCHEN AND AT FRONT SERVING 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...

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. MUST NOT ALLOW ANY CHILD IN KITCHEN PREP AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REFRIGERATOR BEHIND SERVICE COUNTER WITH MEASURED AIR TEMPERATURE OF 54.2 DEGREES F. UNIT CONTAINED ...

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. FOUND MELON PASTE, RAAW EGGS, CREAMER LABLED "KEEP REFIRGERATED" TURKEY SAUSAGE, COOKED RICE, SMASHED BEANS, BEEF STEW IN REFRIGERATOR NOTED IN VIOLATION #02 AT TEMPERATURES RANGING FR...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND A 3 COMPARTMENT SINK IN FRONT SERVICE AREA WHICH WHEN FI...

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 ADJUST LEGS OF THE 3 COMPARTMENT SINK TO PROVIDE PROPER DRAINING. PROPERLY

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 ALL EQUIPMENT INCLUDING STOVES, REFRIGERATION UNITS, PREP AREAS, SHELVING TO REMOVE ACCUMULATED GRIME T...

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. REPAIR DAMAGED FLOOR TILES IN FRONT DINING AREA, BEHIND SERVICE COUNTER AND DAMAGED CEMENT FLOOR IN REAR PREP AREA.

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. REPLACE DAMAGED AND STAINED CEILING TILES THROUGHOUT DINING AREA AND THROUGHOUT PREMISES AS NEEDED. DETAIL CLEAN WALLS IN PREP AREA AND AS NEEDED THROUGHOUT PREMISES. SEAL/PA...

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. PROVIDE LIGHT SHIELD IN REAR 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...

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. PROVIDE METAL STEM THERMOMETERS FOR PROPER FOOD HANDL...