Sajjad Inc

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

NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDES APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6...

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

NOTED ICE BUILD-UP INSIDE THE CHEST AND UPRIGHT FREEZERS. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WAS ON-SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF) WAS PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON-SITE AT ALL TIMES WHILE FOODS AR...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED FACILITY MISSING EMPLOYEE HAND WASHING SIGNAGE WHEN RETURNING TO WORK FROM RESTROOM AT THE HANDWASHING SINK IN THE DISHWASHING AREA. INFORMED PERSON IN CHARGE OF OBTAINING AND MAINTAIN SIGNAGE

PROPER COLD HOLDING TEMPERATURES

FOUND TCS FOOD AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 51.6-68.0 F: SLICED LETTUCE(68.1 F), SLICED TOMATOES (51.6 F), HAMBURGER MEAT (51.6 F), AND SLICED CHEESE (52.2). ALL TCS FOOD ITEMS WERE STORED IN A COLD HOLDING UNIT IN THE FRONT PRE...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED COLD HOLDING UNIT IN THE CASHIER/FRONT PREP AT AN IMPROPER COLD HOLDING TEMPERATURE OF 58.6 F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. INSTRUCTED ALL COLD HOLDING UNITS MUST MAINTAIN A PROPER CO...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE INTERIOR PIPES/CONDUITS OF THE DEEP FRYING UNIT IN THE FRONT PREP AREA WITH DUST ACCUMULATION. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED AN EXPIRED FOOD HANDLER'S TRAINING CERTIFICATION FROM AN EMPLOYEE ON SITE. INSTRUCTED THAT ALL EMPLOYEES MUST COMPLY WITH FOOD HANDLER'S TRAINING BY THE FOOD HANDLING REGULATION ENFORCEMENT ACT AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NOTED LEAKAGE AT THE BOTTOM PIPE OF THE BASEMENT 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED CLUTTER AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT HAND SINK IN KITCHEN PREP. MUST PROVIDE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED NO WORKING VENTILATION IN STAFF BATHROOM IN REAR. MUST INSTALL.

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

2-102.14(N) NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

: 3-501.17 OBSERVED PREPARED TCS READY TO EAT FOODS IN THE WALK-IN COOLER NOT PROPERLY DATE LABELED WITH AND EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

: 3-603.11 Inspector Comments: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. IE: BURGERS AND EGGS COOKED TO ORDER. MUST DISCLOSE ALL ITEMS, REMIND AND P...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

3-307.11 OBSERVED USED SLICER AND PREP TABLE IN THE BASEMENT. MUST REMOVE PREP TABLE, SLICER AND ALL EVIDENCE OF FOOD PREPARATION FROM THE BASEMENT OR PROVIDE ADEQUATE WALLS, FLOORS, CEILING AND HAND WASHING FACILITIES IN BASEMENT.

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

4-101.11(B, C, D, E) OBSERVED RUSTY, CHIPPING PAINT ON METAL RACK SHELVING IN THE WALK-IN COOLER. MUST REMOVE RUST, REPAINT/RE-SEAL.---: 4-501.11 OBSERVED COOKS LINE COOLER DOOR AND DRAWER GASKETS REPAIRED WITH DUCT TAPE. MUST REPLACE OR REPAIR TO BE...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE PREMISES. SURFACES MUST BE SMOOTH AND CLEANABLE.---- 4-601.11(B) INTERIOR OF THE COOKS LINE COOLER FOUND DIRTY WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11 MISSING CEILING TILE ON THE COOKS LINE ABOVE THE ICE CREAM MACHINE. MUST REPLACE.---- 6-101.11 DAMAGED FLOOR TILE INSIDE THE WALK-IN COOLER. MUST REPLACE/REPAIR.---- 6-201.17 DIRTY LIGHT SHIELD WITH EXCESSIVE DEAD INSECTS ABOVE THE DISH AREA...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

ALLERGEN TRAINING AS REQUIRED

2-102.13 NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

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

NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS. COOK OBSERVED HANDLING BREAD, PREPARED TOAST, HOT DOG BUNS WITH BARE HANDS. NO GLOVES ON THE PREMISES. INSTRUCTED MANAGER TO PURCHASE GLOVES DURING THIS INSPECTION. PRIORITY VIOLATION 7-38-010 CITAT...

PROPER HOT HOLDING TEMPERATURES

OBSERVED THE FOLLOWING TCS FOODS BEING HELD HOT IN THREE DIFFERENT LOCATIONS OF STEAM TABLES AND HOT HOLD UNITS AT IMPROPER TEMPERATURES. HOT DOGS AT 129.2F, CHEESE SAUCE AT 121.5F, ITALIAN SAUSAGE AT 127.8F, ITALIAN BEEF AT 121.8F, GRILLED PEPPERS A...

PROPER COLD HOLDING TEMPERATURES

OBSERVED THE FOLLOWING TCS FOODS HELD COLD AT IMPROPER TEMPERATURES. COOKS LINE COOLER FOUND TURNED OFF WITH 2 LBS BEEF BURGERS AT 48.9F, 1 LB CHEESE AT 47.7F. ALSO OBSERVED 5 LBS RAW EGGS AT 74.1 F ON SHELVING ABOVE THE GRILL. ALL FOOD DISCARDED. SE...

PROPER DATE MARKING AND DISPOSITION

OBSERVED PREPARED TCS READY TO EAT FOODS IN THE WALK-IN COOLER NOT PROPERLY DATE LABELED WITH AND EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. IE: BURGERS AND EGGS COOKED TO ORDER. MUST DISCLOSE ALL ITEMS, REMIND AND POST CONSUMER ADVISORY. PRIORITY...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THE COOKS LINE COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER WAS TURNED ON AFTER THE ABOVE MENTIONED TCS FOODS IE: BEEF BURGER AT 48.9F WHERE HELD INSIDE AND DISCARDED AND ONLY REACHED A TEMPERATURE OF 45.1F. COOLER TAGGED HELD FOR ...

THERMOMETERS PROVIDED & ACCURATE

MISSING INTERNAL THERMOMETER INSIDE THE COOKS LINE COOLER. MUST PROVIDE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

BULK SUGAR CONTAINER ON THE COOKS LINE MUST BE LABELED.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED USED SLICER AND PREP TABLE IN THE BASEMENT. MUST REMOVE PREP TABLE, SLICER AND ALL EVIDENCE OF FOOD PREPARATION FROM THE BASEMENT OR PROVIDE ADEQUATE WALLS, FLOORS, CEILING AND HAND WASHING FACILITIES IN BASEMENT.

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

OBSERVED RUSTY, CHIPPING PAINT ON METAL RACK SHELVING IN THE WALK-IN COOLER. MUST REMOVE RUST, REPAINT/RE-SEAL.

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

OBSERVED COOKS LINE COOLER DOOR AND DRAWER GASKETS REPAIRED WITH DUCT TAPE. MUST REPLACE OR REPAIR TO BE SMOOTH AND CLEANABLE.

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

OBSERVED TO GO FOOD CONTAINERS STORED DIRECTLY UNDER WASTE WATER SEWER LINES IN THE BASEMENT. MUST REMOVE TO GO CONTAINERS AND PROPERLY STORE PROTECTED.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO CHECK SANITIZING SOLUTION LEVEL. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE PREMISES. SURFACES MUST BE SMOOTH AND CLEANABLE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INTERIOR OF THE COOKS LINE COOLER FOUND DIRTY WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACK FLOW PREVENTOR NOT LOCATED TO BE SERVED AND MAINTAINED. MUST PROVIDE A BACK FLOW PREVENTION DEVICE ON THE UTILITY MOP SINK.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

WALLS THROUGHOUT THE BASEMENT WASHROOM DIRTY WITH BROWN SPLATTER. WALL BEHIND THE FLAT GRILL AND STEAM TABLE WITH DIRT AND GREASE.MUST CLEAN AND MAINTAIN ALL. MISSING CEILING TILE ON THE COOKS LINE ABOVE THE ICE CREAM MACHINE. MUST REPLACE. CLOTH RUG...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

DAMAGED FLOOR TILE INSIDE THE WALK-IN COOLER. MUST REPLACE/REPAIR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

DIRTY LIGHT SHIELD WITH EXCESSIVE DEAD INSECTS ABOVE THE DISH AREA. MUST CLEAN AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

ALLERGEN TRAINING AS REQUIRED

NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

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

PLASTIC UTENSILS AT FRONT COUNTER USED FOR CUSTOMERS,NOT INVERT,INSTRUCTED TO INVERT SAID UTENSILS

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

BROKEN WRAP WITH EXPOSED INSULATION,GREASE,DUST AND DIRTY GRAY DUCT TAPE TAPPED AROUND THE VENT DUCT ABOVE THE THREE COMPARTMENT AND UN-INVERTED CLEAN POTS,MUST REMOVE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. WASTE WATER PIPE ABOV...

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

GREASE ON PIPES BEHIND THE COOKING EQUIPMENT,ON WHEEL IN EQUIPMENT,EXCESS DUST AND GREASE INSIDE THE CABINET OF DEEP FRYER. BEGINNING OF MINERAL BUILD-UP INSIDE THE ICE MACHINE,NEED TO CLEAN AND MAINTAIN MIDDLE REACH-IN FREEZER IN BASEMENT AREA IS: ...

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

BROKEN/MISSING FLOOR TILES BEHIND ICE MACHINE.BROKEN COVING/BASEBOARD BEHIND THE REACH-IN FREEZER IN THE KITCHEN BY THE STAFF WASHROOM.UNSTUCK PLASTIC FLOOR TILE INSIDE THE WALK-IN COOLER,REPAIR/REPLACE. DEBRIS THROUGHOUT THE PREMISES: KITCHEN,STORA...

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

BROKEN CEILING TILES INSIDE THE DRY STORAGE IN BASEMENT AREA.REPLACE AND MAINTAIN,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. GREASE ON WALL BEHIND COOKING EQUIPMENT,GRIMES,DUST SPIDER WEBS ON WALL UNDER THREE COMPARTMENT SINK AND BE...

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

THREADED FAUCET AT THREE COMPARTMENT SINK AND ONE COMPARTMENT BY THE THREE COMPARTMENT SINK,PROVIDE THREAD FAUCETS AT MENTIONED SINKS

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

FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS. MUST STORE INVERTED.

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

FOUND FLOORS NOT CLEAN AT BASEMENT FLOORS. MUST CLEAN AND SANITIZE.

FOOD HANDLER REQUIREMENTS MET

FOODHANDLER AT PREMISES WITH NO FOODHANDLER TRAINING CERTIFICATE. MUST PROVIDE.

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

OBSERVVED RUSTY FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA. MUST REPAINT OR REPLACE.

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

OBSERVED 3-COMPARTMENT SINK IN REAR PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.

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

OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT. MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES TO PREVENT RODENT HARBORAGE. MUST ELEVATE ITEMS 6INCHES OFF THE FLOOR IN BASEMENT FOR THE EASY OF CLEANING AND PEST MONITORING.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD HANDLER IN FOOD PREP AREA PREPING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED ICE SCOOPS STORED INSIDE ICE BIN IN FRONT FOOD PREPARATION AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.

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

OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE SHELVING.

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

DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE IN REAR PREP AREA.REMOVE DIRT.

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

FLOOR IN BASEMENT NEED GENERAL AND DETAIL CLEANING ESPECIALLY ALONG WALLBASE. MUST CLEAN AND MAINTAIN.

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

OBSERVED WATER DAMAGED CEILING TILES IN REAR FOOD PREPARATION AREA ABOVE EXPOSED HAND WASHING SINK. MUST REPAIR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

METAL STEM THERMOMETER NOT CALIBRATED. INSTRUCTED MANAGER TO CALIBRATE METAL STEM THERMOMTER FOR FOOD HANDLERS.

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

BASEMENT FLOOR ALONG WEST WALL CLUTTERED. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.

FOOD HANDLER REQUIREMENTS MET

NOT ALL FOOD HANDLERS CERTIFIED. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

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

OBSERVED THICK FROST BUILDUP IN THE MIDDLE FREEZER LOCATED IN THE BASEMENT; INSTRUCTED TO DEFROST AND MAINTAIN ALL FREEZERS ON PREMISES.

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

THE ICE MACHINE HAS A STAINED INTERIOR SURFACE, CLEAN AND SANITIZE THE UNIT.

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

THE FLOOR IN FRONT OF THE MOP SINK HAS SMALL HOLE, REPAIR THE FLOOR

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

THE WALL AND BACKSPLASH BEHIND THE THREE COMPARTMENT SINK ARE DIRTY, CLEAN THE WALL FROM TOP TO BOTTOM.

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

DETAIL CLEAN THE WIRE STORAGE RACKS IN THE WALK-IN COOLER.

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

REMOVE CARDBOARD FROM THE FLOOR OF THE WALK-IN COOLER. REMOVE THE CARPET SQUARE FROM THE FLOOR IN FRONT OF THE 3 COMPARTMENT SINK.

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

MUST DEFROST FREEZER ON THE 1ST FLOOR AT REAR AREA.

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

MUST MAINTAIN FLOORS DRY AT ALL TIMES IN THE BASEMENT RESTROOM.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST MAINTAIN WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES IN THE REAR PREP AREA.

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 BROKEN RUBBER GASKETS IN ALL 3 REACH-IN FREZEERS IN BASEMENT AREA.

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. REMOVE EXCESS ICE BUILD-UP INSIDE THE REACH-IN FREEZERS IN BASEMENT AREA,ALL 3 REACH-IN.

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. EVERYONE ENTERING/PREPARING AND SERVING IN PREP AREA MUST WEAR HAIR RESTRAINANT(MANAGER-OWNER-EMPLOYEES)

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. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:GYROS MEAT PLACED ON THE BROILER SPIT AT TEMP OF 75.7F TO 76.6F(BROILE...

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 9-23-2010, REPORT#413868 # 32-RUSTY SHEL...

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. SWEEP FLOOR THROUGHOUT THE BASEMENT AREA, SPECIALLY UNDER SHELVES AND BEHIND REACH-IN FREEZERS.(EXCESS DEBRIS).SEAL HOLE UNDER SHELF IN NOR...

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...

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. NEED TO CLEAN GREASE FROM THE EXTERIOR OF WASTE GREASE OIL CONTAINER(GREASE ON IT),ALSO NEED TO REPLACE BROKEN LIDS FROM OUTSIDE GARBAGE CONTAINER(LAR...

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. RUSTY SHELVES INSIDE WALK IN COOLER,MUST BE PAINT WITH NON-TOXIC PAINT OR REPLACED.OBSERVED CHEST FREEZER UNIT IN...

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.THE FOUR BURNER UNIT LOCATED IN BASEMENT AREA, NEEDS TO BE UNDER A VENTILATION,OR REMOVE STOVE.

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.ALL EMPLOYEE IN FOOD PREP AREA NEEDS TO HAVE A HAIR RESTRAINTS AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND IMPROPER TEMP OF FRONT PREP REFRIGERATION UNIT. AIR TEMP OF 51.6 TO 68F. CITATION ISSUED. TAGGED UNIT....

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 IMPROPER TEMPERATURE IN THE PREP REFRIGERATION UNIT. HOT DOGS, COOKED SAUSAGE,SOUR CREAM,SLICE TOMATO, INTERNAL TEMP OF PRODUCT 48.6F TO 51.2F.CRITICAL VIOLATION ISSUED: 7-38-005(a...

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. UPON INSPECTION OBSERVED EMPLOYEE TAKING MONEY A...

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 SOAP OR PAPER TOWELS IN EXPOSED HAND SINK. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND 3 COMPARTMENT SINK BACKING UP WHEN WATER IS RUNNING,IT BA...

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. RUSTY SHELVES INSIDE WALK IN COOLER,MUST BE PAINT WITH NON-TOXIC PAINT OR REPLACED.OBSERVED CHEST FREEZER UNIT INSIDE L...

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. THE FOUR BURNER UNIT LOCATED IN BASEMENT AREA, NEEDS TO BE UNDER A VENTILATION,OR REMOVE STOVE.

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. ALL EMPLOYEE IN FOOD PREP AREA NEEDS TO HAVE A HAIR RESTRAINTS.AT ALL TIMES.