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ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED FACILITY LIGHTS UNDER HOOD IN REAR PREP AREA IN DISREPAIR (NON FUNCTIONAL). MUST REPAIR AND MAINTAIN.

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

OBSERVED IMPROPER COLD TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS. APPROX 4- 5INCH DEEP PANS OF HUMMUS AT IMPROPER TEMPERATURES INSIDE OF WALK IN COOLER,TEMPERATURES RANGING FROM 46.7F-50.9F. INSTRUCTED TO MAINTAIN COLD FOODS AT 40.0F OR BELOW. APPR...

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

EXTERIOT OF WASTE CANS IN DISHWASHING AREA NOT MAINTAINED, CLEAN. INSTRUCTED TO CLEAN/MAINTAIN.

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

OBSERVED UNCLEAN GARBAGE CAN TO TRANSPORT GARBAGE TO DUMPSTER AND CLEANING EQUIPMENT STORED UNCLEAN, DUST PANS,ETC. INSTRUCTED TO CLEAN AND MAINTAIN GARBAGE CAN AND CLEAN AND PROPRLY STORE CLEANING EQUIPMENT AFTER USE.

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

Found the following potentially hazardous foods at improper temperatures in the hot hold unit in front prep area (front serving line): 1/4 lb of chicken kabob @ 114.1F and 1/2 lb of rice @ 122.4F. Found 12.75 lbs of humus ranging from 48.8F - 55.8F i...

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

Observed no city of Chicago certified food manager on site while potentially hazardous foods (chicken, rice, beef, hummus, etc.) being prepped, cooked and served. Advised must have a city of Chicago certified food manager onsite at all times when pot...

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

Found lights in front prep area without light shields. Must provide shatter proof bulbs or light shields for lighting above front prep area. Must maintain.

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

OBSERVED ICE DISPENSER AT SODA MACHINE NOT CLEAN.MUST CLEAN/MAINTAIN.

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

OBSERVED CLEANING EQUIPMENT NOT CLEAN/ MAINTAINED,( DUST PANS) ETC.MUST CLEAN AFTER USE.

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

MUST PROPERLY LABEL ALL TALL LARGE PLASTIC CONTAINERS LOCATED AT SHELVING RACK ACROSS FROM THE MANAGER'S OFFICE. FOUND 4 CONTAINERS HOLDING RICE AND OTHER ITEMS NOT PROPERLY LABELED.

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

MUST REPAIR BROKEN MIDDLE CABINET DOOR LOCATED UNDER THE SODA DISPENSING MACHINE.FOUND DOOR HANGING FROM THE HINGE.

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

MUST CLEAN AND SANITIZE FLOOR INSIDE THE CABINETS UNDER THE SODA DISPENSING MACHINE TO REMOVE SODA SYRUP SPILLS AND GRIME.

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

MUST DETAIL CLEAN ALL CEILING VENT HOOD FILTERS IN THE FRONT COOKING HOOD AREA AND THE REAR COOKING AREA TO REMOVE EXCESS GREASE AND GRIME BUILD -UP. ALSO MUST REMOVE EXCESS DUST BUILD-UP AT THE CEILING PANELS AT THE FRONT COOKING AREA.

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

MUST REMOVE ALL EMPLOYEE ITEMS(SHOES, BOOK BAGS, BOXES) 6 INCHES OFF THE FLOOR IN THE SMALL FRONT EMPLOYEE CLOSET.

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

CLEAN INTERIOR BOTTOM OF 2-DOOR FREEZER AT REAR.

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

CLEAN FLOOR IN FRONT STORAGE CLOSET.

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

CLEAN/SANITIZE WALL NEXT TO SELF SERVE BEVERAGE AREA AT FRONT OF SPLASHES.

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

LEAK AT RELEASE HANDLES UNDER 4-COMP SINK AT REAR. MUST REPAIR.

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

REMOVE CLUTTER IN FRONT EMPLOYEE/STORAGE CLOSET ORGANNIZE AND MAINTAIN AT ALL TIMES.

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

SPLASH GUARD NEEDED AT EXPOSED HAND WASH SINK BEHIND FRONT SERVICE COUNTER BY FRONT OF BREAD OVEN. MUST PROVIDE.

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

WASTE WATER BACKING UP ON FLOOR ONLY FROM DRAIN WHERE SODA DISPENSER AND ICE MAKER DRAIN WHEN OPERATING AND FLOWING INTO HOT SERVING LINE AREA. INSTRUCTED TO DISCONNECT MACHINE. MACHINE TAGGED. CRITICAL VIOLATION 7-38-030.

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

OBSERVED OVER 40 FRUIT FLIES IN THE FOLLOWING AREAS: AT REAR BY SLOP SINK, REAR PREP AREA AND CUSTOMER DINING AREA. INSTRUCTED TO CONTACT PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION 7-38-020.

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

INSTRUCTED TO CLEAN /SANITIZE FLOOR AROUND SODA MACHINE.

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

SPLASH GUARD NEEDED AT EXPOSED HAND WASH SINK BEHIND FRONT SERVICE COUNTER BY FRONT OF BREAD OVEN. MUST PROVIDE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

COLD HOLD UNITS BEHIND FRONT SERVICE COUNTER UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40 DEGREES F OR LOWER. TEMPERATURE AT 58.6 DEGREES F. INSTRUCTED NOT TO USE UNTIL ABLE TO MAINTAIN PROPER TEMPERATURE OF 40 DEGREES F. OR LOWER. CRITICAL VIOLATION ...

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

FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS; HUMMUS,COUS COUS, DICED ONIONS AND EGG PLANT AT IMPROPER TEMPERATURE RANGING FROM 47.8 - 58.6 DEGREES F. IN COLD HOLDING UNIT.INSTRUCTED THAT POTENTIALLY HAZARDOUS FOODS MUST MEET TEMPERATURE REQUIREMENTS. ...

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

OBSERVED OVER 40 FRUIT FLIES IN THE FOLLOWING AREAS: AT REAR BY SLOP SINK, REAR PREP AREA AND CUSTOMER DINING AREA. INSTRUCTED TO CONTACT PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION 7-38-020.

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

CLEAN/SANITIZE FLOORS AT REAR AND BEHIND SERVICE COUNTER MAIN COOKING LINE. CLEAN FLOOR DRAINS OF BUILD UP. CLEAN FLOOR IN SODA BOX ROOM AT FRONT.

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

SPLASH GUARD NEEDED AT EXPOSED HAND WASH SINK BEHIND FRONT SERVICE COUNTER BY FRONT OF BREAD OVEN. MUST PROVIDE.

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

MUST CLEAN THE INTERIOR OF REACH FREEZER AND SERVICE/PREP COOLERS TO REMOVE SPILLS.

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

FLOORS NEED CLEANING IN THE PREP AREAS AROUND AND BEHIND EQUIPMENT TO REMOVE DEBRIS.

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

MUST CLEAN FLOOR DRAINS TO REMOVE DEBRIS.

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

MUST DETAIL CLEAN AND SANITIZE MAIN GRILLS AT SIDES AND UNDER THE GRILL TO REMOVE FOOD SPLASHES AND BAKED ON FOODS.

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

MUST CLEAN AND SANITIZE FLOORS AT MAIN COOKING LINE TO REMOVE FOOD DEBRIS FROM UNDER COOKING EQUIPMENT. MUST MAINTAIN FLOOR DRY UNDER AND AROUND ICE MACHINE IN THE SODA ROOM. ALSO MUST CLEAN FLOOR INSIDE WALK-IN FREEZER.

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

MUST RECAULK MOP SINK AT WALLBASE IN THE MOP ROOM.

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

MUST CLEAN EXHAUST HOOD VENTS AT MAIN COOKING LINE. MUST ADJUST TEMPERATURE VALVES AT TWO OF THE LADIES RESTROOM HANDSINKS.

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. PREP COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE ALL DAMAGED COOLER DOOR GASKETS.

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. THE FOLLOWING NOT CLEAN- OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE, STAINED TUBES INSIDE ICE MACHINE, FOOD DE...

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. OBSERVED FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS. MUST CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.

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...

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. Clean knives must be stored properly in a clean pla...

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. Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

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. Following need cleaning: walk-in cooler shelves, dry storage shelves, bottom attachments of oven, interior of rear hand...

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 around grease trap, along wallbases at dishwashing area must be free of debris.