Raj Darbar

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE WALK-IN COOLER. OBSERVED MILK AT 44F, CHICKEN AT 44-49F, BAKED POTATOES AT 46F, COOKED SPINACH AT 44F, AND COOKED CHICKPEAS AT 45F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS ...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO THERMOMETER INSIDE OF THE 3-DOOR PREP COOLER. MANAGEMENT INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF ALL PREP COOLERS.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD NOT PROTECTED FROM PHYSICAL CONTAMINANTS. OBSERVED A LONG STRAND OF WHAT APPEARED TO BE HUMAN HAIR MIXED IN WITH PIECES OF FRIED CHICKEN SITTING ON A STORAGE RACK IN THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO PROTECT ALL FOODS FROM PH...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN THE EXTERIOR OF ALL FOOD STORAGE CONTAINERS SITTING ON THE WIRE STORAGE SHELVES, INTERIOR OF THE PREP COOLERS, THE TOP OF THE STOVE AND WIRE STORAGE SHELVES IN THE FOOD PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN THE GREASE BUILDUP ON THE FLOOR BEHIND THE COOKING EQUIPMENT.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED ALL FOOD HANDLING EMPLOYEES WITH AN EXPIRED FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST PROVIDE A VALID FOOD HANDLER CERTIFICATE.

ALLERGEN TRAINING AS REQUIRED

OBSERVED THE CERTIFIED FOOD MANAGER WITH NO VALID ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST PROVIDE A VALID ALLERGEN TRAINING CERTIFICATE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER IE: SALT, MUST BE LABELED WITH THE PRODUCT COMMON NAME.

PERSONAL CLEANLINESS

NOTED COOK WITHOUT EFFECTIVE HAIR RESTRAINT. MUST PROVIDE.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

SOILED LINENS STORED IN THE OUTDOOR WALKWAY MUST BE IN A SEALED/COVERED CONTAINER.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

ALL LINER FOR SHELVING MUST BE SMOOTH AND CLEANABLE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

LEAK FROM PIPING IN THE BASEMENT CEILING INTO A BUCKET AND ONTO THE FLOOR MUST BE REPAIRED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED POOLING WATER ON THE BASEMENT FLOOR. MUST REMOVE AND MAINTAIN DRY FLOORS.

PROPER DATE MARKING AND DISPOSITION

NOTED ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS THROUGHOUT THE WALK-IN COOLER AND COOKS LINE COOLER NOT DATE LABELED WITH EXPIRATION DATES. NO LABELS OF ANY KIND ON FOODS. FOODS SUCH AS COOKED AND COOLED CHICKEN, LENTILS, VEGETABLES, AND SAUCE...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

NOTED TORN MESH SCREEN ON THE REAR KITCHEN EXIT DOOR WITH LARGE HOLES IN SCREEN. MUST REPLACE TO BE TIGHT FITTING WITHOUT HOLES.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

ALL CLEAN POTS, PANS AND LARGE BOWLS MUST BE STORED INVERTED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE WALK-IN COOLER AND KITCHEN.----BROKEN/MISSING HANDLE REPAIRED WITH TAPE ON THE COOKS LINE THREE DOOR COOLER. MUST REPLACE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED BADLY DAMAGED, STAINED CUTTING BOARD WITH DEEP BLACKENED GROOVES. INSTRUCTED TO REPLACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING THROUGHOUT THE KITCHEN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

WALL NEXT TO COOKS LINE PREP TABLE WITH EXCESSIVE FOOD SPLATTER. MUST CLEAN AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATE AVAILABLE DURING THE INSPECTION.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK FOOD CONTAINERS, INCLUDING SPICE CONTAINERS, MUST BE LABELED WITH THE PRODUCT COMMON NAME.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS THROUGHOUT THE COOLERS AND FREEZERS. MUST USE FOOD-GRADE DISPOSABLE BAGS OR WASHABLE REUSABLE CONTAINERS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED HAND WASHING SINK THAT WAS PREVIOUSLY LOCATED AT THE REAR KITCHEN FOR DISHWASH AREA USE HAS BEEN REMOVED. MUST REPLACE AND PROVIDE HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

ALL PREPARED TCS FOODS, SUCH AS ASSORTED COOKED CHICKEN DISHES AND COOKED SPINACH ON SITE THROUGHOUT THE WALK-IN COOLER AND PREP COOLERS WITHOUT ANY DATES OF ANY KIND. NO EXPIRATION DATES. REVIEWED, ALL PREPARED TCS FOODS MUST BE LABELED WITH AN EXPI...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK FOOD CONTAINERS, INCLUDING SPICE CONTAINERS, MUST BE LABELED WITH THE PRODUCT COMMON NAME.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

FOODS INSIDE THE COOLER NEXT TO THE CUSTOMER WASHROOM ARE NOT PROTECTED FROM CONTAMINATION FROM CUSTOMER ACCESS. MUST PROTECT FOODS INSIDE THE COOLER.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST NOT USE PLASTIC WRAP AS A MEANS OF REPAIR FOR THE BROKEN LID DOOR HANDLE ON THE COOK'S LINE COOLER. MUST REPAIR WITH A SMOOTH, CLEANABLE MATERIAL.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS THROUGHOUT THE COOLERS AND FREEZERS. MUST USE FOOD-GRADE DISPOSABLE BAGS OR WASHABLE REUSABLE CONTAINERS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

RAW WOOD ON THE BOTTOM SIDE OF THE SHELVING ABOVE THE DISH THREE COMPARTMENT SINK MUST BE PAINTED/SEALED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

THE UNUSED COOLER ON THE COOKS LINE BEING USED FOR DRY FOOD STORAGE WAS NOTED DIRTY.----BULK FOOD CONTAINERS WERE NOTED DIRTY.---INTERIOR OF THE MICROWAVE OVEN WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN ALL.

ALLERGEN TRAINING AS REQUIRED

NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS FROM REPORT #2528549 ON 8-25-21 WERE NOT CORRECTED. #55- FOUND WALLS AND CEILING NOT SMOOTH AND EASY TO CLEAN AT BASEMENT STORAGE AREAS. MUST SEAL WALLS/ CEILING USING DRYWALL, ETC. #44-: FOUND FOOD CONTAINERS NOT STORED PROP...

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

FOUND FOOD CONTAINERS NOT STORED PROPERLY ON RACKS.MUST STORE INVERTED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND WALLS AND CEILING NOT SMOOTH AND EASY TO CLEAN AT BASEMENT STORAGE AREAS. MUST SEAL WALLS/ CEILING USING DRYWALL, ETC.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

ESTABLISHMENT HAS SOME OF THE SUPPLIES FOR VOMIT AND DIARRHEA KIT. INSTRUCTED MANAGER TO PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT, TCS FOODS STORED IN REFRIGERATOR FOR MORE THAN 24 HOURS WITHOUT ANY DATE MARKING. INSTRUCTED MANAGER TO PROVIDE A USE BY DATE ON THE FOOD ITEM HELD NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED DIRTY KNIVES WITH FOOD DEBRIS STORED IN HOLDER. INSTRUCTED TO WASH, RINSE, SANITIZE AND AIR DRY BEFORE STORING IN UTENSIL HOLDER.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED DIRTY CUTTING BOARDS WITH DARK STAINS AND GROOVES. INSTRUCTED TO CLEAN OR REPLACE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED GARBAGE CANS BEING USED AS DRY STORAGE FOR RICE, SAUCE AND SUGAR. INSTRUCTED TO USE FOOD GRADE CONTAINERS THAT ARE SMOOTH AND EASILY CLEANABLE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED FOOD DEBRIS IN PREP COOLER GASKETS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED GROCERY BAGS BEING USED AS FOOD STORAGE IN REFRIGERATOR AND CHEST FREEZER. INSTRUCTED TO USE FOOD GRADE CONTAINERS THAT ARE EASILY CLEANABLE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED INSIDE OF COOKING FRYER FILLED WITH HEAVY GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NO LID ON TRASH CANS IN CUSTOMER AND EMPLOYEE BATHROOM. INSTRUCTED TO PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED LIGHTS MISSING FROM DISH WASHING AREA. INSTRUCTED TO INSTALL.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLER CERTIFICATES ARE EXPIRED. MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL CURRENT EMPLOYEES.

ALLERGEN TRAINING AS REQUIRED

ALLERGEN TRAINING IS NOT COMPLETED BY ALL CITY OF CHICAGO FOOD MANAGERS. MUST PROVIDE.

PROPER COLD HOLDING TEMPERATURES

FOUND TCS FOOD INSIDE PREPARATION COOLER AT IMPROPER COLD HOLDING TEMPERATURES.FOUND 3 POUNDS GARBANZOS AT 48.4F, 2 POUNDS LENTILS AT 49.8F, 10 POUNDS CHICKEN AT 51.1F, 10 POUNDS COOKED DICED VEGETABLES AT 48.7F, AND 3POUNDS CHEESE AT 51.8F. PRIORITY...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICE NOT FOUND FOR ICE MACHINE WATERLINE. MUST PROVIDE BACKFLOW ON ICE MACHNIE WATERLINE WHERE IT CAN BE SERVICED AND LOCATED.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14(N) NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

3-501.17 INSTRUCTED MANAGER MUST PROVIDE SELL BY DATE ON REFRIGERATED READY-TO-EAT TCS FOOD, PREPARED ON SITE AND HELD GREATER THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

PERSONAL CLEANLINESS

2-402.11 OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 OBSERVED ACCUMULATED GREASE/FOOD BUILD UP ON VENTILATION HOOD FILTERS. INSTRUCTED MANAGER MUST CLEAN AND VENTILATION HOOD FILTERS.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14(N) NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

4-601.11(A) OBSERVED DIRT AND PINK BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER MUST CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. ALL ICE INSIDE ICE MACHINE VOLUNTARILLY DISCARDED. PRIORITY FOUNDATION 7...

PROPER DATE MARKING AND DISPOSITION

3-501.17 INSTRUCTED MANAGER MUST PROVIDE SELL BY DATE ON REFRIGERATED READY-TO-EAT TCS FOOD, PREPARED ON SITE AND HELD GREATER THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

PERSONAL CLEANLINESS

2-402.11 OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 OBSERVED ACCUMULATED GREASE/FOOD BUILD UP ON VENTILATION HOOD FILTERS. INSTRUCTED MANAGER MUST CLEAN AND VENTILATION HOOD FILTERS.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

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

POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE WITH BARE HAND HANDLING READY TO EAT PRODUCTS: PUTTING FRESH CONDIMENTS ON CUSTOMERS PLATES. OBSERVED SOME EMPLOYEE WITH GLOVED HANDS CUTTING RAW CHICKEN,THEN WITH SAME GLOVED HANDS,HANDLED NON-FOOD ITEM...

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

OBSERVED EMPLOYEE WIPING CUTTING BOARDS WITHOUT SANITIZER SOLUTION:0ppm INSIDE THE BUCKET WERE LINENS ARE STORED BY THE WORKING STATION. ALSO FOUND SANITIZER SOLUTION AT THIRD COMPARTMENT SINK AT 10ppm. OWNER CORRECTED THE PROBLEM UPON MY REQUEST. C...

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

NO VALID CITY SANITATION CERTIFICATE PROVIDED ON SITE NOR A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ARE HANDLED,SERVED AND STORED. CERTIFICATE POSTED ON SITE ARE COPIES.INFORMATION GIVEN HOW TO OBTAIN VALID CERTIFICATES. SERIO...

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

OBSERVED PLASTIC CUPS,PLATES ETC INSIDE THE DRY FOOD AND YOGURT CONTAINER.INSTRUCTED TO PROVIDE UTENSILS WITH HANDLE FOR EACH FOOD,TO MINIMIZE SOURCE OF CONTAMINATION. FOOD STORED INSIDE PLASTIC GROCERY BAGS MUST BE REMOVED AND PROVIDE FOOD GRADE BAG...

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

GREASE BUILD-UP ON EXTERIOR AND INTERIOR OF COOKING EQUIPMENTS,INCLUDED DEEP FRYER,FILTERS,HOOD CHAINS THAT HOLD HOOD,MUST CLEAN AND MAINTAIN. GRIMES ON BLADE OF CAN OPENER,INSTRUCTED TO CLEAN AND MAINTAIN

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

DEBRIS ON FLOOR UNDER COOLERS AND COOKING EQUIPMENT,ALSO MISSING FLOOR TILES UNDER COOKING EQUIPMENT,AND COOLERS INSTRUCTED TO INSTALL SAID TILE.FLOOR TILES MUST BE SAME LEVEL OF OTHER FLOOR TILES.

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

BROKEN AND DIRTY TUBE LIGHT SHIELD INSIDE THE KITCHEN ,INSTRUCTED TO CLEAN AND REPLACE SAID LIGHT SHIELD

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

FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.

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

FOUND LIGHTS NOT SHIELDED AT MAIN KITCHEN. MUST SHIELD.

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

FOUND SHELVING UNITS WITH RAW WOOD BY WALK IN COOLER. MUST SEAL ALL RAW WOOD.

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

Inspector Comments: FOUND FLOORS NOT CLEAN AT RESTROOM. MUST SWEEP AND MOP.

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

Inspector Comments: FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVIDE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURE. 57.5F CRITICAL VIOLATION. CITATION ISSUED. 7-38-005. TAGGED REACH IN COOLER.

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

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER COLD HOLDING TEMPERATURES. 2POUNDS COOKED CHICK PEAS AT 57.4F, 5 POUNDS COOKED BEANS AT 55.9F, 5 POUNDS COOKED CHICKEN AT 54.9F, 1 POUND DICED TOMATOES AT 56.2F, AND 1 QUART WHIPPING CREAM AT 54.3F. CRITIC...

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

FOUND SHELVING UNITS WITH RAW WOOD BY WALK IN COOLER. MUST SEAL ALL RAW WOOD.

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

FOUND FLOORS NOT CLEAN AT RESTROOM. MUST SWEEP AND MOP.

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

FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVIDE.

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

OBSERVED ICE BUILD UP INSIDE MEAT PREP REACH IN COOLER. INSTRUCTED MANAGER TO DEFROST/REMOVE ALL ICE BUILD UP INSIDE COOLER.

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

OBSERVED ACCUMULATED GREASE/FOOD BUILD UP ON WOOD SHELVES IN PREP AREA ADJACENT TO FRYER. INSTRUCTED MANAGER TO CLEAN WOODEN SHELF RACK.

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

OBSERVED ACCUMULATED FOOD/DIRT BUILD UP ON FLOOR AND GAPS BETWEEN WALLS/FLOOR THROUGHOUT PREP AREA. INSTRUCTED MANAGER TO CLEAN FLOOR AND SEAL GAPS AT FLOOR BASE THROUGHOUT PREP AREA.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLERS NOT ANSI STATE CERTIFIED. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE ANSI STATE CERTIFIED AND MUST HAVE NAMES OF EMPLOYEES ON PREMISES.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

DISHWASH AREA EXPOSED HANDWASH BOWL NOT MAINTAINED, DRAIN PIPE LEAKING PROFUSELY AT SAID SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK BY DATE OF REINSPECTION (01/07/15). ESTABLISHMENT IS PUT ON 48 HOUR NOTICE BY CDPH. CRITICAL VIOLATION 7-38-...

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

OBSERVED ICE BUILD UP INSIDE MEAT PREP REACH IN COOLER. INSTRUCTED MANAGER TO DEFROST/REMOVE ALL ICE BUILD UP INSIDE COOLER.

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

OBSERVED ACCUMULATED GREASE/FOOD BUILD UP ON WOOD SHELVES IN PREP AREA ADJACENT TO FRYER. INSTRUCTED MANAGER TO CLEAN WOODEN SHELF RACK.

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

OBSERVED ACCUMULATED FOOD/DIRT BUILD UP ON FLOOR AND GAPS BETWEEN WALLS/FLOOR THROUGHOUT PREP AREA. INSTRUCTED MANAGER TO CLEAN FLOOR AND SEAL GAPS AT FLOOR BASE THROUGHOUT PREP AREA.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLERS NOT ANSI STATE CERTIFIED. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE ANSI STATE CERTIFIED AND MUST HAVE NAMES OF EMPLOYEES ON PREMISES.

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

FOUND FOOD CONTAINERS NOT STORED PROPERLY.(MUST STORE INVERTED)

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

FOUND CUTTING BOARDS IN POOR REPAIR. MUST REPAIR OR REPLACE.

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

FOUND BROKEN FLOOR TILES AT MAIN KITCHEN.

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

FOUND BROKEN LIGHT SHIELDS AT MAIN KITCHEN.

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

FOUND CLUTTER ON SHELVING UNIT ON TOP OF 3COMPARTMENT SINK.(TOOLS,ETC.)

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

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER BETWEEN 46.0F - 55.3F ON PREP COUNTER. (YOGURT AND CARROT 46.0F, MINT SAUCE 48.6F,FRIED BREADED POTATOES 47.3F, ONIONS 46.3F, CAULIFLOWER 47.1F,CHEESE 47.8F, ...

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

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZER NOTE LABELED WITH NAME, DATE ETC. INSTRUCTED TO LABEL ALL FOOD ITEMS AND BULK FOOD STORAGE CONTAINERS AT ALL TIMES.

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

INSTRUCTED TO CLEAN SHELVES UNDERNEATH PREP TABLES BY THE 3 COMPARTMENT SINK. ALSO NOTED HEAVY ICE BUILT UP INSIDE UPRIGHT FREEZER AT THE KITCHEN PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.

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

NOTED THICK BLACK DIRT ACCUMULATION ON FAN AT THE WINDOW OF KITCHEN FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

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

DETAIL CLEAN INTERIOR OF DEEP FRYERS(GREASE BUILD-UP).

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

NEED TO REPAINT KITCHEN WALLS ARE BROWN IN COLOR DUE TO MUCH FOOD SMOKE.

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. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:LAMB AT TEMP OF 46.7F; DICED POTATOES AT TEMP OF 46.5F AND CHICKEN AT TEMP OF 46,1F,FOOD MENTIONED WERE COOKED AND STORED INSIDE THE DI...

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

Adequate and convenient hand washing facilities shall be provided for all employees. FOUND THE EXPOSED HAND SINK IN PREP AREA NEAR THE WASHROOM WITHOUT SOAP,OBSERVED A BOTTLE OF HAND LOTION LOCATED ABOVE THE SINK WHICH CERTIFIED FOOD HANDLER STATED ...

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. WE T...

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 NOT CORRECTED FROM 2-23-2011,REPORT# 579323 #30-INSTRUCTED T...

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 PROVIDE LABELS FOR FOOD STORED IN COOLERS,AND FREZEERS. AND DRY FOOD(FLOUR SUGAR ETC.)

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. OBSERVED WOOD SERVING DISHES COVERED OVER AND OVE...

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. REMOVE ALL DIRTY CARDBOARD USED TO LINE SHELVES IN PREP AREA.REPLACE OR PAINT RUSTY SHELVES BY THE 3 COMPARTMENT SINK(C...

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 COOKING EQUIPMENT, INTERIOR AND EXTERIOR(FOOD AND GRIMES BUILD-UP).DETAIL CLEAN INTERIOR OF DEEP FRYE...

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. CLEAN AND MAINTAIN FLOOR IN KITCHEN,SPECIALLY UNDER SHELVES, COMPARTMENT SINK AND COOKING EQUIPMENT.

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. NEED TO REPAINT KITCHEN WALLS ARE BROWN IN COLOR DUE TO MUCH FOOD SMOKE.

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 THERMOMETERS FOR ALL COOLERS AND FREEZERS, ALSO...

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

INSTRUCTED TO PROVIDE DATE ON PREPARED AND READ TO EAT FOODS IN COOLER.

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

INSTRUCTED TO PROVIDE DATE ON PREPARED AND READY TO EAT FOOD IN COOLERS

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

INSTRUCTED TO REPAIR DAMAGED SEAT COVERS IN KITCHEN.MUST PROVIDE SPLASH GUARD ON MOP SINK BY SIDE OF 3COMP.SINK DRAIN BOARD.

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

INSTRUCTED TO ELEVATE PRODUCTS 6" OFF THE FLOORS AT ALL TIMES.

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

INSTRUCTED TO PROVIDE SELF CLOSING DEVICE ON EMPLOYEE TOILET DOOR IN KITCHEN.

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

INSTRUCTED TO REPAIR LEAKING FAUCET ON 3COMP.SINK.

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. INSTRUCTED TO PROVIDE DATE ON PREPARED AND READY TO EAT FOOD IN COOLERS

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 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. INSTRUCTED TO REPAIR DAMAGED SEAT COVERS IN KITCHEN.MUST PROVIDE SPLASH GUARD ON MOP SINK BY SIDE OF 3COMP.SINK DRAIN...

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. INSTRUCTED TO ELEVATE PRODUCTS 6" OFF THE FLOORS AT ALL TIMES.

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. INSTRUCTED TO PROVIDE SELF CLOSING DEVICE ON EMPLOYEE TOILET DOOR IN KITCHEN.

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...

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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact of storage shelving, cooler sh...

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.floors under heavy equipment, storage shelving need cleaning, floors in bsmt. storage areas need cleaning.

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. Use dustless cleaning methods.walls in prep areas need cleaning, ceilings in bathrooms need cleaning.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...