Rama Fast Food

FACILITIES TO MAINTAIN PROPER TEMPERATURE

2-DOOR REACH-IN COOLER IN FRONT FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMP RECORDED AT 62.5F. INSTRUCTED TO REMOVE ALL FOOD ITEMS FOUND AT IMPROPER TEMPERATURES AND HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A).

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

POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES:CUT LETTUCE-48.1F, POLISHES-61.0F,GYRO MEAT-68F, CHICKEN GIZZARDS-57.1F, CHICKEN TENDERS-55.1F, CHICKEN WINGS-59.9F, CHICKEN LEGS-59.6F, TALAPIA-62.1F, BUFFALO CHICKEN-60.8F. ALL POTENTIALLY ...

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

REMOVE EXCESSIVE ICE BUILD-UP FROM THE INTERIORS OF DEEP FREEZERS. CIGARETTE BURNS OBSERVED ON SHELVES IN FRONT FOOD PREP AREA, PAINT ALL UN-CLEANABLE SURFACES(INCLUDING EXTERIOR OF RUSTY GREASE TRAP).

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

CABINET INTERIORS AND EXTERIORS OF DEEP FRYERS, ALL STORAGE SHELVES AND PREP TALBES, INTERIORS AND EXTERIORS OF ALL COOLERS(INCLUDING ALL DOOR TRACKS OF SLIDING DOORS) AND FREEZERS.

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

DETAIL CLEAN FLOORS THROUGHOUT ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

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

REMOVE ALL DIRT, STAINS, AND GREASY BUILD-UP FROM WALLS THROUGHOUT WHERE PRESENT. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN DIRT AND DEBRIS FROM LIGHT SHIELD'S WHERE PRESENT.

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

REMOVE ALL UNNECESSARY ARTICLES FROM THE REAR DISH WASHING/PREP AREA.

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

OBSERVED CHICKEN IN A CONTAINER IN THE REFRIGERATOR, LOCATED AT THE FRONT FOOD PREP AREA, WITHOUT A LABEL CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROPERLY LABEL ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND MAINTAIN.

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

OBSERVED THE FOLLOWING ARE IN NEED OF DETAIL CLEANING TO REMOVE EXCESSIVE FOOD DEBRIS; TOP AND BOTTOM OF GRILL, INSIDE OF THE ONE DOOR REFRIGERATOR, AND INSIDE OF THE PREP COOLER ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL AND MAINTAIN...

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

OBSERVED FLOORS UNDER REFRIGERATORS IN THE FRONT PREP AND UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE EXCESSIVE DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED DUST DEBRIS ON THE VENTILATION ABOVE THE COOKING EQUIPMENT. OBSERVED ACCUMULATED DUST ON THE VENT IN THE WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED NO LIGHT SHIELDS ON THE LIGHT BULBS LOCATED ABOVE THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

OBSERVED FOOD HANDLERS REQUIREMENT NOT MET. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.

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

OBSERVED POTENTIALLY HAZARDOUS FOOD (FRIED CHICKEN) IN A CONTAINER AT ROOM TEMPERATURE 4 LBS AT 86.8F VALUED AT $75. INSTRUCTED TO DISCARD AND DENATURE SAID ITEM AND TO KEEP ALL HOT FOODS AT 140F OR ABOVE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

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

OBSERVED NO PAPER TOWELS AT THE EXPOSED HAND SINK IN THE REAR FOOD PREP AREA, ALSO OBSERVED NO SOAP AT THE EXPOSED HAND SINK IN THE FRONT FOOD PREP AREA. EMPLOYEE PROVIDED SOAP AND PAPER TOWELS DURING THE INSPECTION. INSTRUCTED TO HAVE SOAP AND PAPER...

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

OBSERVED NO UP TO DATE PEST CONTROL LOG BOOK ON SITE. INSTRUCTED TO CONTACT A LICENSED PEST CONTROL SERVICE. SERIOUS VIOLATION 7-38-020.

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

OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (SLICED TOMATOES, HAMBURGER) ARE BEING PREPARED, HANDLED AND SERVED. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT ALL TIMES FACILIT...

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

OBSERVED CHICKEN IN A CONTAINER IN THE REFRIGERATOR, LOCATED AT THE FRONT FOOD PREP AREA, WITHOUT A LABEL CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROPERLY LABEL ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND MAINTAIN.

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

OBSERVED THE FOLLOWING ARE IN NEED OF DETAIL CLEANING TO REMOVE EXCESSIVE FOOD DEBRIS; TOP AND BOTTOM OF GRILL, INSIDE OF THE ONE DOOR REFRIGERATOR, AND INSIDE OF THE PREP COOLER ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL AND MAINTAIN...

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

OBSERVED FLOORS UNDER REFRIGERATORS IN THE FRONT PREP AND UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE EXCESSIVE DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED DUST DEBRIS ON THE VENTILATION ABOVE THE COOKING EQUIPMENT. OBSERVED ACCUMULATED DUST ON THE VENT IN THE WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED NO LIGHT SHIELDS ON THE LIGHT BULBS LOCATED ABOVE THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

OBSERVED FOOD HANDLERS REQUIREMENT NOT MET. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.

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

Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLER.

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

Inspector Comments: 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. KNIVES MUST BE PROPERLY STORED.

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

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS.

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

Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, STOVE, STORAGE SHELVES UNDER FRONT SERVING COUNTERS, AND SHELVES THRU-OUT STORAGE ROOM.

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

Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT PREMISES, AT CORNERS AND ALONG WALLS.

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

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST REMOVE PEELING PAINT FROM WALLS AND REPAINT, MUST SEAL OPENINGS AROUND PIPES NEAR CEILINGS, MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.

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

Inspector Comments: EXCESSIVE CLUTTER THRU-OUT STORAGE ROOMS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

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 CERTIFIED FOOD MANAGER HANDLING MONEY...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE TO ALL CUSTOMERS. MUST POST REPORT SUMMARY TO BE VISIBLE TO CUSTOMERS. CITATION ISSUED 7-4...

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. MUST LABEL PREP FOODS INSIDE STORAGE COOLER.

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. KNIVES MUST BE PROPERLY STORED.

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 REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS.

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-SANITIZE; COOLERS, STOVE, STORAGE SHELVES UNDER FRONT SERVING COUNTERS, AND SHELVES THRU-OUT STORAGE ROOM.

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. MUST CLEAN FLOORS THRU-OUT PREMISES, AT CORNERS AND ALONG WALLS.

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. MUST REMOVE PEELING PAINT FROM WALLS AND REPAINT, MUST SEAL OPENINGS AROUND PIPES NEAR CEILINGS, MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.

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

EXCESSIVE CLUTTER THRU-OUT STORAGE ROOMS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.