Reza'S Restaurant

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

LOW TEMPERATURE DISHMACHINE NOT SANITIZING, 0 PPM CHLORINE, HOWEVER DISHMACHINE WAS NOT IN USE AT THIS TIME. INSTRUCTED MANAGER LOW TEMPERATURE DISHMACHINE MUST SANITIZE AT 100 PPM CHLORINE. DISHMACHINE REPAIRED BY ECOLAB TECHNICIAN AT THIS TIME, SA...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

LUNCH BUFFET HOT HOLDING/COLD HOLDING UNITS NOT PROTECTED, NO SNEEZE GUARDS IN PLACE. INSTRUCTED MANAGER TO PROVIDE PROTECTIVE BARRIER/SNEEZE GUARDS AT ALL CUSTOMER SELF-SERVICE BUFFET UNITS. SERIOUS VIOLATION 7-38-005(A).

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

SOME BULK FOOD CONTAINERS NOT LABELED IN BASEMENT. MUST LABEL ALL BULK FOOD CONTAINERS WITH CONTENTS NAME.

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

OBSERVED BROKEN/MISSING FLOOR TILES, LOW GROUT AND STANDING WATER THROUGHOUT BASEMENT PREP AND DISHWASH AREAS. MUST REPAIR FLOORS/KEEP FLOORS DRY AND CLEAN THROUGHOUT BASEMENT.

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

OBSERVED GAP BETWEEN CEILING AND DUCT AT REAR 1ST FLOOR PREP AREA. WATER DAMAGED/DIRTY CEILING TILES AT BASEMENT PREP/DISHWASH AREAS, PEELING PAINT ON PIPE ALONG WALL FROM BEHIND/ABOVE DISHMACHINE AND FOOD STAINS ON WALLS AT BASEMENT PREP AREAS. MUST...

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

OBSERVED MISSING CEILING LIGHT COVERS ABOVE BASEMENT PREP TABLES. MUST PROVIDE COVERS FOR ALL CEILING LIGHTS.

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

1ST FLOOR PREP AREA 3-COMPARTMENT SINK LEAKING AT FAUCET AND BASEMENT WALL MOUNTED FAUCET LEAKING BY HOT WATER TANK, NO FLOOR DRAIN FOR FAUCET BETWEEN BASEMENT PREP AREA AND HOT WATER TANK. MUST REPAIR FAUCETS AND INSTALL PROPER DRAIN (WATER ACCUMUAL...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED WRONG THERMOMETER INSIDE WALK IN COOLER. MUST PROVIDE WORKING COOLER THERMOMETER FOR WALK IN COOLER. REACH-IN COOLERS MISSING CONSPICUOUSLY PLACED INTERNAL THERMOMETERS. MUST PROVIDE AND MAINTAIN SAME.

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

SEE REPORT DATED ON 04/26/12

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

SEE REPORT DATED ON 04/26/12

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

SEE REPORT DATED ON 04/26/12

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. LUNCH BUFFET HOT HOLDING/COLD HOLDING UNITS NOT PROTECTED, NO SNEEZE GUARDS IN PLACE. INSTRUCTED MANAGER TO PROVIDE PROTECT...

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. OB...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GREASE CONTAINER NOT MAINTAINED, OBSERVED GREASE ON EXTERIOR OF GREASE CONTAINER DRIPPING ONTO ALLEY FLO...

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. OBSERVED OPEN SEAMS AT WOODEN SHELVES AT 1ST FLOOR PREP. MUST SEAL SEAMS AND MAKE SHELVES SURFACES SMOOTH AND EASY TO...

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. OBSERVED RUST INSIDE UPPER REAR OF ICE MACHINE BIN. MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.

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. OSBERVED FOOD DEBRIS/STANDING WATER ON FLOOR AT BASEMENT DRY STORAGE AND POT WASH 3-COMPARTMENT SINK AREA ALSO OBSERVED FOOD/DIRT BUILD U...

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. OBSERVED FOOD DEBRIS ON WALLS AND CEILING AROUND GREASE TRAP AT BASEMENT. INSRUCTED MANAGER TO CLEAN ALL UNCLEAN WALLS/CEILING THROUGHOUT BASEMENT.

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. CEILING LIGHT SHIELDS MISSING ABOVE BASEMENT UTENSIL STORAGE AND ICE MAKER. MUST PRO...

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. CLEAN WIRE RACKS,IN BASEMENT WALK-IN COOLER,IN BASEMENT AREA. PREP TABLES,CLEAN DRY STORAGES IN BASEMENT ,FIRST FLO...

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. OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES AT THE BUFFET AND NORTH MAIN FLOOR PREP AREA. FOUND FALAFEL AT 55F, YOGURT AT 52.7F, AND SLICED HONEYDEW AT 55.2F. MANAGEME...

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

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED GARDEN HOSES CONNECTED TO WATER SPIGOTS ABOVE THE BAS...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. OBSERVED BASEMENT HANDWASHING SINK IMPROPERLY MAINTAINED. OBSERVED HOT WATER TURNED OFF TO THE SIN...

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. NO HAND TOWELS OR HAND SOAP WAS AVAILABLE AT THE EXPOSED HANDSINK BEHIND THE BAR. MANAGEMENT PROVIDED SOAP AND TOWELS AT THE REQUEST OF THE INSPECTOR. CRITICAL VI...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE AND DISPLAY. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. UNIT W...

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. OBSE...

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 FROM REPORT #248281 ON 6/10/10 NOT CORRECTED: 30/01- PROVIDE ...

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. OBSERVED HOLES IN THE WOOD SHELF BELOW THE PREP TABLE USED TO SKEWER THE VEGETABLES. MANAGEMENT INSTRUCTED TO REMOVE A...

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 WIRE RACKS,IN BASEMENT WALK-IN COOLER,IN BASEMENT AREA. PREP TABLES,CLEAN DRY STORAGES IN BASEMENT ,FIRST FLOOR...

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. NEED TO RE GROUT FLOOR IN BASEMENT PREP AREA(THROUGHOUT)AND MAIN PREP AREA AT FIRST FLOOR.OBSERVED WATER BETWEEN THE FLOOR TILES.NEED TO ...

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. PROVIDE PROPER LABLES FOR ALL STORED FOODS. NAME OF FOOD AND DATE MUST BE VISIBLE.

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. REPLACE BADLY SCORED CUTTING BOARD IN MAIN 1ST FLOOR PREP AREA. REPAIR GASKETS IN PREP COOLER ACROSS FROM STOVE IN...

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. PROVIDE SHELVING IN BASEMENT AND THROUGHOUT PREMISES AS NEEDED TO KEEP BOXES AND ALL STORAGE AT LEAST 6" OFF FLOOR.

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 BASEMENT FOOD PREP AREA AND DISHWASHING AREA. CLEAN LIGHT S...

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. REPAIR BROKEN VENTILATION IN HANDICAP WASHROOMS.