Rahmania Restaurant

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

OBSERVED EMPLOYEES WASHING,RINSING AND STORING POTS, PANS AND UTENSILS AT THREE COMPARTMENT SINK,NO SANITIZING SOLUTION PROVIDED AT THIRD COMPARTMENT SINK.MUST USE SANITIZER AT THREE COMPARTMENT SINK AT ALL TIME. CRITICAL VIOLATION:7-38-030

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

OBSERVED WASTE WATER BACKING UP FROM FLOOR DRAIN ON KITCHEN FLOOR, IN FRONT OF THREE COMPARTMENT SINK WHEN WATER IS RELEASED FROM COMPARTMENT SINK.ALSO WASTE WATER TRAVELED TO HALLWAY AND WASHROOM. OBSERVED EMPLOYEE WASHING ONE ITEM AT TIME USING TH...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED MICE DROPPINGS INSIDE THE CABINET UNDER THE SMALL COOLER. INSTRUCTED TO CLEAN,SANITIZING AND MAINTAIN SAID AREA. NO PEST CONTROL LOG BOOK PROVIDED ON PREMISES.INSTRUCTED TO PROVIDED UPON RE-INSPECTION. SERIOUS VIOLATION:7-38-020

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED,HANDLED AND SERVED(MEAT,FALAFEL ETC).CERTIFIED FOOD HANDLER REPORTED ON PREMISES AT 3:10PM AFTER THE WIFE CONTACT HIM VIA PHONE.INSTRUCTED A CERTIFIED FOOD HANDLER MUS...

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

OBSERVED COOKED AND RAW FOOD STORED INSIDE GROCERY PLASTIC BAGS,INSIDE THE COOLER. INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR PLASTIC CONTAINERS WITH LIDS TO STORE FOOD. DIRTY BROKEN ALUMINUM FOIL USED ON SHELVES,INSTRUCTED TO REMOVE,SURFACE MUST BE S...

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

GREASE BUILD-UP ON HOOD AND FILTERS ABOVE COOKING EQUIPMENT INSTRUCTED TO CLEAN AND MAINTAIN.FOOD DEBRIS AND SPILLAGE INSIDE THE COOLERS INSTRUCTED TO CLEAN AND MAINTAIN

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

DEBRIS ON FLOOR UNDER THE COOKING EQUIPMENT,ALONG BASEBOARD WALLS AND CORNER IN KITCHEN AND BASEMENT AREA.

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

NO STOPPERS PROVIDED AT THREE COMPARTMENT SINK,NEED TO PROVIDE,FAUCET NECK TOO LOSE AT THREE COMPARTMENT SINK,INSTRUCTED TO REPAIR

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

OBSERVED SHELVES IN BASEMENT NOT CLEANED,ON TOP OF THE SHELVES DUST AND GRIME BUILD-UP,POTS,PAN AND OTHER FOOD CONTAINERS ALL STORED ON FLOOR THROUGHOUT THE BASEMENT INSTRUCTED TO WASH,RINSE AND SANITIZE ALL FOOD EQUIPMENT AND MULTI USE UTENSILS,STOR...

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

Found foods not properly dated in coolers, reach in freezer, must date food items in coolers, reach in freezer,

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

Walk in cooler shelving/racks that had rust, peeling paint shall be repaired/replaced.

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

Non food contact surfaces of walk in cooler shelving, not clean, need detailed cleaning(crevices).

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

floors in rear kitchen prep area, bsmt storage areas not clean, needs detailed cleaning(corners).

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

Walk in cooler exhaust vents(ventilation), not clean, need detailed cleaning, exhaust vents(ventilation) in kitchen prep area not clean, need detailed cleaning.

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

KNIVES ARE ALL OVER THE TOP OF THE PREP TABLE AND UNDER THE PREP TABLES. INSTRUCTED TO PROVIDE KNIFE RACK TO STORE ALL THE KNIVES. MUST REMOVE EXTRA LARGE POTS AND PANS THAT DOES NOT FIT AND SUBMERGE IN THE 3 COMPARTMENT SINK TO SANITIZE.

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

Inspector Comments: FAN GUARD INSIDE THE REACH IN COOLER, VENTS INSIDE THE WASHROOM AND SERVING AREA, FAN GUARD INSIDE THE WALK IN COOLER, WITH DUST BUILT UP. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. WALLS BEHIND THE COOKING STOVES NEEDS DETAIL CL...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO PAPER TOWEL AND SOAP ON THE EXPOSED HAND SINK IN THE FRONT SERVING AREA., AND NO PAPER TOWEL INSIDE THE WASHROOM ALSO. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST BE PROVIDED WITH PAPER TOWEL AND SOAP. CITATION ISSUED CRITICAL. MANAGE...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND MICE DROPPING UNDER THE MOP SINK INSIDE THE CLOSET OF THE MOP SINK OVER 20 TOTAL AND RAT DROPPINGS OUTSIDE BY THE EXIT DOOR OVER 10 TOTAL. INSTRUCTED MANAGER TO CLEAN, REMOVE THE DROPPINGS AND SANITIZE THE AFFECTED AREAS. CITATION ISSUED SERIOU...

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

MISSING LABEL/DATE ON ALL FOOD CONTAINERS THAT IS NOT THE ORIGINAL CONTAINERS INSIDE THE WALK IN COOLER AND REACH IN COOLER. MUST PROVIDE LABEL/DATE ON ALL FOOD CONTAINERS.

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

MUST PROVIDE THREE WORKING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK. (ALL DRAIN STOPPERS ARE BROKEN). KNIVES ARE ALL OVER THE TOP OF THE PREP TABLE AND UNDER THE PREP TABLES. INSTRUCTED TO PROVIDE KNIFE RACK TO STORE ALL THE KNIVES. MUST REMOVE EXTR...

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

MUST CLEAN IN DETAIL AND SANITIZE THE FOLLOWING: ALL KNIVES, ALL POTS AND PANS, INSIDE THE REACH IN COOLER AND REACH IN FREEZER,PREP TABLES AND BOTTOM SHELVES OF THE PREP TABLES.

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

FLOOR ALONG THE WALL BASE ALL CORNER, UNDER ALL COOKING EQUIPMENTS, FLOOR THROUGHOUT THE BASEMENT, INSIDE THE CLOSET OF THE MOP SINK, NEEDS DETAIL CLEANING.

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

FAN GUARD INSIDE THE REACH IN COOLER, VENTS INSIDE THE WASHROOM AND SERVING AREA, FAN GUARD INSIDE THE WALK IN COOLER, WITH DUST BUILT UP. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. WALLS BEHIND THE COOKING STOVES NEEDS DETAIL CLEANING.

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

MUST INCREASE HOT AND COLD RUNNING WATER PRESSURE IN THE EXPOSED HAND SINK IN THE PREP AREA/KITCHEN.

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

CLUTTER IN THE BASEMENT. OLD POTS AND PANS, BOXES, BAGS OF RECEIPT, ETC. INSTRUCTED TO ORGANIZE THE AREA, DISCARD UNNECESSARY ITEMS NOT BEING USED TO PREVENT RODENT/INSECTS HARBORAGE.

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

REMOVE FOIL USED FOR LINER BEHIND FRONT COUNTER

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

DETAIL CLEAN INTERIOR OF DEEP FRYERS,AND UNDER FLAT GRILL

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 RUBBER GASKET FOR THE DISPLAY PERP COOLER,IN PREP AREA.RESAEL THE CORNER OF INTERIOR OF DISPLAY PREP COOLER (SOU...

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.REMOVE CUTTING BOARD THAT ARE NOT MAINTAINED(BLACK STAIN ON THEM).CLEAN CURTINGS IN WALK IN COOLER ,ALSO EXTERIOR OF WHI...

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.PROVIDE FLOOR TILES UNDER THE DIPPING WELL,AND UNDER HOT HOLDING UNIT.SEAL BASEBOARD WALL IN OFFICE, IN BASEMENT 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 THERMOMETER FOR HOT HOLDING,AND REPLACE BROKEN TH...

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.ELEVATE ITEMS NEEDED IN PRAYER ROOM.