SEP 6
2013
PASS W/ CONDITIONS
5 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
SAFARI RESTAURANT.
BEAT. 18/100
5959 N BROADWAY · EDGEWATER, CHICAGO
Last inspected September 6, 2013 · passed with conditions
Failed 3 of 10 inspections. 11 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
10
2 passed · 5 w/ conditions · 3 failed
VIOLATIONS
66
includes 11 critical
RECORDS COVER
3 YEARS
since Sep 2010
INSPECTION HISTORY
PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
STILL NOTED THE FOLLOWING PREVIOUS SERIOUS VIOLATIONS FROM INSPECTION REPORT #1353488 DATED 07/05/2013 NOT CORRECTED:- #32 INSTRUCTED TO DETAIL CLEAN SHELVES AT THE KITCHEN FOOD PREP AREA AND MAINTAIN FREE OF DIRT AND GREASE.#33 INSTRUCTED TO CLEAN INSIDE LID AND GASKET OF SERVICE COOLER, ALL COOKING EQUIPMENT AND SHELVES INSIDE REFRIGERATION UNIT AT THE REAR. #34 NOTED HEAVY GREASE BUILT UP ALONG WALL BASE UNDERNEATH COOKING EQUIPMENT,HEAVY DIRT BUILT UP ALONG WALL BASE AT THE REAR AND UNDERNEATH HEAVY EQUIPMENT. STILL INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST UPGRADE HOUSE KEEPING. #35 NOTED MULTIPLE HOLES AND OPENINGS ALONG PIPING, ON CEILING, ON WALLS AND BIG HOLE UNDERNEATH HANDWASH SINK BY THE BATHROOM. INSTRUCTED TO SEAL ALL HOLES AND OPENING THROUGH OUT TO PREVENT HIDING PLACES FOR PESTS.#38 INSTRUCTED TO REPAIR AND MAINTAIN LEAKING FAUCET AT THE 3 COMPARTMENT SINK. #41 INSTRUCTED TO CLEAN,REMOVE AND/OR ORGANIZE CLUTTER ON SHELVING AT THE KITCHEN AND AT THE REAR STORAGE AREA TO PREVENT HIDING PLACES FOR PESTS.MANAGER IMMEDIATELY STARTED CLEANING. INSTRUCTED TO UPGRADE HOUSE KEEPING AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-42-090
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO CLEAN INSIDE UPRIGHT REFRIGERATION AT THE REAR STORAGE ENCRUSTED WITH OLD FOOD PARTICLES AND SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
INSTRUCTED TO SEAL ALL HOLES AND OPENINGS ALONG PIPPING ON CEILING AND WALLS TO PREVENT RODENT ENTRY.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NOTED LEAKAGE AT THE U-JOINT OF THE EXPOSED HAND WASH SINK AT THE FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. PREMISES HAS ANOTHER EXPOSED HAND WASH SINK BY THE 3 COMPARTMENT SINK AT THE REAR.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
NOTED WASH CLOTHS WITH FOOD STAINS INSIDE UPRIGHT REFRIGERATION AT THE REAR ABSORBING WATER. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
JUL 52013FAILED9 violations2 CRITICALDETAILS
JUL 5
2013
FAILED
9 violations2 CRITICALDETAILS
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
NOTED TONGS, SPATULAS,OTHER KITCHEN UTENSILS AND PACKAGE OF FRESH FISH INSIDE EXPOSED HAND WASH SINK AT THE KITCHEN FOOD PREP AREA THAT IS SUPPOSED TO BE USED FOR HAND WASHING ONLY. INSTRUCTED NOT TO USE EXPOSED HAND WASH SINK FOR UTENSIL CLEANING BUT ONLY FOR HAND WASHING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOOD ITEMS (CHICKEN, MEAT, SOUP ETC) ARE PREPARED AND SERVED. INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON DUTY AT ALL TIMES.CERTIFIED FOOD MANAGER ARRIVED AT ABOUT 10:20 AM. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
STILL NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM RE-INSPECTION REPORT #1235423 DATED 10/15/2013 NOT CORRECTED:- -#32 INSTRUCTED TO DETAIL CLEAN SHELVES AT THE KITCHEN FOOD PREP AREA. -#33 INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENTS EMBEDDED WITH THICK GREASE AND INSIDE ELECTRICAL COMPARTMENT OF UNUSED DEEP FRYER. -34 MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENTS. -35 SEAL ALL HOLES AND OPENING THROUGHOUT PREMISES TO PREVENT RODENT ENTRY. ALSO REPLACE MISSING TILES AND STAINED TILES AT THE KITCHEN PREP AREA. CITATION ISSUED FOR SERIOUS VIOLATION #7-42-090
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO DETAIL CLEAN SHELVES AT THE KITCHEN FOOD PREP AREA AND MAINTAIN FREE OF DIRT AND GREASE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO CLEAN INSIDE LID AND GASKET OF SERVICE COOLER, ALL COOKING EQUIPMENT AND SHELVES INSIDE REFRIGERATION UNIT AT THE REAR.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
NOTED HEAVY GREASE BUILT UP ALONG WALL BASE UNDERNEATH COOKING EQUIPMENT,HEAVY DIRT BUILT UP ALONG WALL BASE AT THE REAR AND UNDERNEATH HEAVY EQUIPMENT. STILL INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST UPGRADE HOUSE KEEPING.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
NOTED MULTIPLE HOLES AND OPENINGS ALONG PIPING, ON CEILING, ON WALLS AND BIG HOLE UNDERNEATH HANDWASH SINK BY THE BATHROOM. INSTRUCTED TO SEAL ALL HOLES AND OPENING THROUGH OUT TO PREVENT HIDING PLACES FOR PESTS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INSTRUCTED TO REPAIR AND MAINTAIN LEAKING FAUCET AT THE 3 COMPARTMENT SINK.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED TO CLEAN,REMOVE AND/OR ORGANIZE CLUTTER ON SHELVING AT THE KITCHEN AND AT THE REAR STORAGE AREA TO PREVENT HIDING PLACES FOR PESTS.
OCT 152012PASSED5 violationsDETAILS
OCT 15
2012
PASSED
5 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
SEE REPORT DATED ON 10/04/12
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
SEE REPORT DATED ON 10/04/12
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
SEE REPORT DATED ON 10/04/12
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
SEE REPORT DATED ON 10/04/12
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
SEE REORT DATED ON 10/04/12
OCT 42012FAILED10 violations5 CRITICALDETAILS
OCT 4
2012
FAILED
10 violations5 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
NOTED AMBIENT TEMPERAURES OF CHEST COOLER IN THE KITCHEN FOOD PREP AREA TO BE READING 50.3F AND AMBIENT TEMPERATURE OF REACH IN COOLER AT THE REAR TO BE 50.0F. INSTRUCTED NOT TO USE COOLERS UNTIL APPROPRIATE TEMPERATURE OF 40F OR BELOW IS MET. PREMISES HAS OTHER COOLERS ON SITE WITH TEMPERATURE OF 34.0F. CITATION ISSUED FOR VIOLATION #7-38-005(A) CRITICAL
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTAILLY HAZADOUS FOOD ITEMS INSIDE COOLER TO BE IMPROPER BETWEEN 50.3F TO80.0F OFFERED FOR SALE:- MILK 50.3F, SLICED VEGETABLES-71.6F, SOUP 80.0F, BEANS, BEEF 50.5F,MAYOUNAISE 51.6F. MANAGER IMMEDIATELY AND VOLUTARILY DISPOSED OF PRODUCTS THROUGH DENATURING PROCESS. 5LBS OF PRODUCTS WORTH $40.00. CITATION ISSUED FOR VIOLATION 7-38-005(A) CRITICAL.
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
NOTED EMPLOYEE WASH SERVING PLATES INSIDE 3-COMPARTMENT SINK WITH NO SOAP OR SANITIZER AND PRESENT IT FOR SERVING OF FOOD. EDUCATED EMPLOYER ON HOW TO PROPERLY WASH RINSE AND SANITIZE EQUIPMENTS. CITATION ISSUED FOR VIOLATION #7-38-030 CRITICAL.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
NOTED OVER 30 MICE DROPPINGS ON PREMISES IN THE FOLLOWING AREAS: FLOOR ALONG WALL BASE UNDERNEATH SHELVING AT THE PREP AREA, FLOOR BEHIND COOLER (UNUSED) AT THE DINNING AREA AND BY THE WATER TANK AT REAR. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. CITATION ISSUED FOR VIOLATION #7-38-020 SERIOUS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO DETAIL CLEAN SHELVES AT THE KITCHEN FOOD PREP AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENTS EMBEDDED WITH THICK GREASE AND INSIDE ELECTRICAL COMPARTMENT OF UNUSED DEEP FRYER
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENTS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
SEAL ALL HOLES AND OPENING TRHOUGHOUT PREMISES TO PREVENT RODENT ENTRY. ALSO REPLACE MISSING TILES AND STAINED TILES AT THE KITCHEN PREP AREA.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
INSTRUCTED TO PROVIDE STEM THERMOMETERS INSIDE ALL COOLERS FOR PROPER TEMPERATURE MONITORING
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
MUST PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
NOV 182011PASS W/ CONDITIONS5 violationsDETAILS
NOV 18
2011
PASS W/ CONDITIONS
5 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER FOUND PRESENT ON FACILITY AT THE TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN,BEEF, SOUPS,MILK, ETC. SERIOUS VIOLATION ISSUED 7-38-012. INSTRUCTED TO HAVE MORE STAFF ENROLL IN SANITATION CLASS TO MAKE ONE AVAILABLE WHEN ABOVE FOODS ARE BEING PREPARED AND SERVE TO THE PUBLIC. CERTIFIED FOOD MANAGER ARRIVED AT 10:07 am 50 MINS LATER. HEARING FOR TICKET NUMBER H000074880 - 11 WILL BE ON 01-05-12 AT 400 W SUPERIOR AVE.ROOM 112 AT 10:00am.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REPAIR OR REPLACE TOILET TISSUE HOLDER IN RESTROOM.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN STAINS ON MOP SINK,INSIDE COMPARTMENTS OF DEEP FRYERS ,DEBRIS ON REACH IN COOLER AND FREEZER AT REAR, TOILET BOWL / SEAT, AND ON OVEN UNDER STOVE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REPAIR OPENING ON WALLS AROUND MOP SINK,CLEAN STAINS ON WALLS AT MOP SINK,CORNER OF 3 COMP. SINK,AND IN MAIN KITCHEN BY SINKS AND CORNER OF DEEP FRYER. REPAIR WATER STAINED CEILING TILES AND OPENING ON CEILING TILES AT REAR AND IN KITCHEN. REMOVE CARPETS ON WALL IN DINING.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST REPAIR DRIPPING ON FAUCET AT 3 COMP SINK,AND REMOVE TAPE WRAPPED AROUND PIPE UNDER EXPOSE HAND SINK IN KITCHEN. CLEAN DUST ON VENT IN DINING.
show all 10 inspections →
NOV 102011FAILED5 violationsDETAILS
NOV 10
2011
FAILED
5 violationsDETAILS
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. FOUND PREVIOUS MINOR VIOLATIONS OF 01-04-11 REPORT NUMBER 490870 #s 32,34, 38, AND 42 NOT CORRECTED AT THIS TIME. (32)INSTRUCTED TO REPAIR DAMAGED SEAT COVER AT REAR 3 COMP. SINK AREA AND REMOVE FOIL LININGS ON SHELVE IN KITCHEN". (34)INSTRUCTED TO CLEAN DEBRIS ON FLOORS THROUGHOUT KITCHEN AND AT MOP SINK AREA. ALSO MUST ELEVATE BOXES OF PRODUCTS 6" OFF THE FLOOR. (38) "INSTRUCTED TO REPAIR SLOW DRAINING ON EXPOSE HAND WASH SINK IN KITCHEN". (42)"OBSERVED FOODSERVICE EMPLOYEES IN KITCHEN HANDLING FOODS WITH NO HAIR RESTRAINT,INSTRUCTED MUST HAVE HAIR CONTEND WITH HAIR RESTRAINT WHILE HANDLING FOODS". SERIOUS CITATION ISSUED 7-42-090 INSTRUCTED TO COMPLY WITH ABOVE PREVIOUS ORDERS BY REINSPECTION NEXT WEEK. HEARING FOR ABOVE TICKET # H000074876 - 16 WILL BE ON 01-05-12 AT 400 W SUPERIOR AVE. ROOM 112 AT 10:00am.
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. REPAIR OR RPLACE TOILET TISSUE HOLDER IN RESTROOM.
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. MUST CLEAN STAINS ON MOP SINK,INSIDE COMPARTMENTS OF DEEP FRYERS ,DEBRIS ON REACH IN COOLER AND FREEZER AT REAR, AND ON OVEN UNDER STOVE .
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 REPAIR OPENING ON WALLS AROUND MOP SINK,CLEAN STAINS ON WALLS AT MOP SINK,CORNER OF 3 COMP. SINK,AND IN MAIN KITCHEN BY SINKS AND CORNER OF DEEP FRYER. REPAIR WATER STAINED CEILING TILES AND OPENING ON CEILING TILES AT REAR AND IN KITCHEN. REMOVE CARPETS ON WALL IN DINING.
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 and Regulations of the Board of Health. MUST REPAIR DRIPPING ON FAUCET AT 3 COMP SINK,AND REMOVE TAPE WRAPPED AROUND PIPE UNDER EXPOSE HAND SINK IN KITCHEN. CLEAN DUST ON VENT IN DINING.
JAN 42011PASSED7 violationsDETAILS
JAN 4
2011
PASSED
7 violationsDETAILS
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 COVER AT REAR 3COMP. SINK AREA,AND REMOVE FOIL LININGS ON SHELF IN KITCHEN.
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 CLEAN DEBRIS ON FLOORS THROUGHTOUT KITCHEN AND AND AT REAR DISH AND MOP SINK AREA.ALSO MUST ELEVATE BOXES OF PRODUCTS 6" OFF THE FLOORS.
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 and Regulations of the Board of Health. INSTRUCTED TO REPAIR SLOW DRAINING AT EXPOSE HAND WASH SINK IN KITCHEN.
LINEN: CLEAN AND SOILED PROPERLY STORED
Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO PROVIDE CONTAINER WITH SANITIZER FOR WIPE CLOTHS HANGING ALL OVER 1COMP.SINK IN KITCHEN,FOR WIPING DOWN FOOD PREP COUNTERS AND FOOD PREP SURFACES DURING OPERATION.
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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETERS INSIDE ALL COOLERS.
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. INSTRUCTED TO ORGANIZE UNNECESSARY CLUTTER AT REAR MOP SINK AREA.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair. OBSERVED FOODSERVICE EMPLOYEES IN KITCHEN HANDLING FOODS WITH NO HAIR RESTRAINT,INSTRUCTED MUST HAVE HAIR CONTEND WITH HAIR RESTRAINT WHILE HANDLING FOODS.
OCT 262010PASS W/ CONDITIONS6 violationsDETAILS
OCT 26
2010
PASS W/ CONDITIONS
6 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS, RICE, COOKED VVEGETABLES ETC WERE BEINGPREPARED AND SERVED. INSTRUCTED MANAGER TO HAVE CITY OF CHICAGO, CERTIFIED FOOD SANITATION MANAGER ON SITE AT ALL TIMES WITH CERTIFICATE POSTED. NEW CITATION ISSUED #63777-14 COURT DATE 12.9.10, 400 W SUPERIOR
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INSPECTION REPORT 339233.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INSPECTION REPORT 339233.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INSPECTION REPORT 339233.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INSPECTION REPORT 339233.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INSPECTION REPORT 339233.
OCT 62010PASS W/ CONDITIONS7 violations1 CRITICALDETAILS
OCT 6
2010
PASS W/ CONDITIONS
7 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
VIOLATION CORRECTED ON 9.20.10
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS, RICE, COOKED VEGETABLES ETC WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGER TO HAVE CITY OF CHICAGO, CERTIFIED FOOD SANITATION MANAGER ON SITE AT ALL TIMES WITH CERTIFICATE POSTED. CITATION #63818-10 COURT DATE 11.18.10, 400 W SUPERIOR, ROOM 112 AT 10 AM.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INPECTION REPORT 339233.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INPECTION REPORT 339233.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INPECTION REPORT 339233.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INPECTION REPORT 339233.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST CORRECT ALL VIOLATIONS NOTED ON 9.20.10, INPECTION REPORT 339233.
SEP 202010PASS W/ CONDITIONS7 violations1 CRITICALDETAILS
SEP 20
2010
PASS W/ CONDITIONS
7 violations1 CRITICALDETAILS
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. FOUND ABOUT 4 LBS OF COOKED SPAGHETT AND 2 LBS OF SLICED RAW ONIONS, PEPPERS AND TOMATOES ON PREP TABLE ACROSS FROM AND NEXT TO STOVE. SPAGHETTI 80.1 - 81.3 DEGREES F. VEGEATABLES 70.1 - 71.3 DEGREES F. MANAGER DISPOSED AND DENATURED FOODS. TOTAL APPROXIMATE WEIGHT 6 LBS, VALUE $6. CITATION #63810-11 COURT DATE 11.18.10, 400 W SUPERIOR, ROOM 112, 10 A.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WHEN POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AND SERVED i.e. NOODLES, BEEF, RICE ETC. INSTRUCTED MANAGER TO HAVE A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES. CITATION 63810-11 COURT DATE 11.18.10, 400 W SUPERIOR ROOM 112, 10A
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 EQUIPMENT THROUGHOUT RESTAURANT. CLEAN INSIDE AND OUTSIDE, UNDER AND BEHIND.
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. SEAL HOLE IN WALL LEFT OF HOOD VENT AND LEFT OF REAR DOOR. SEAL HERE AND THROUGHOUT PREMISES AS NEEDED TO PREVENT PEST HARBORAGE. REPLACE DAMAGED AND DIRTY CEILING TILES THROUGHOUT PREMISES.
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 SHIELDS FOR LIGHTS ABOVE FRONT PREP AREA.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. REMOVE SHOES AND PERSONAL CLOTHING FROM FOOD PREP AREA AND STORE AWAY FROM FOOD.
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. REMOVE ALL UNEEDED ITEMS. STORE REMAINING ITEMS AT LEAST 6" OFF FLOOR.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →