Sofra Turkish Kitchen

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

MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE COOLERS IN FOOD PREPARATION AREA.

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

DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE IN BASEMENT.

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

EXPOSED HANDWASH SINK AT FRONT BAR IS DRAINING SLOW. MUST REPAIR/MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE VISIBLE AND WORKING THERMOMETERS INSIDE COOLERS IN FOOD PREPARATION AREA.

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

OBSERVED EMPLOYEE IN FOOD PREPARATION AREA PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS PREPARED AND SERVED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOPS STORED ON TOP OF THE ICE BIN AT FRONT BAR AREA. MUST PROPERLY STORE SCOOPS IN A CLEAN CONTAINER.

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

MUST LABEL BULK CONTAINERS WITH NAME OF PRODUCT INSIDE OF CONTAINER.

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

CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT, CLEAN INTERIOR BOTTOM OF FRYER TO REMOVE GREASE. CLEAN INTERIOR OF REFRIGERATION UNIT TO REMOVE FOOD PARTICLES.

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

CLEAN FLOOR AROUND AND UNDER COOKING EQUIPMENT TO REMOVE GREASE AND OTHER KITCHEN EQUIPMENT. CLEAN IN BASEMENT ALONG WALLS TO REMOVE DEBRIS FROM BRICK WALLS.

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

CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED.

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

ALL BULK FOOD CONTAINERS MUST BE LABELED

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

MUST RE-ATTACH BROKEN SPLASH GUARD AT KITCHEN EXPOSED HAND SINK AND REMOVE ENCRUSTED DIRT.

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

EXTERIOR OF COOKS LINE EQUIPMENT BETWEEN EQUIPMENT WITH EXCESSIVE GREASE MUST CLEAN AND MAINTAIN

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

FLOOR THROUGHOUT KITCHEN, UNDER COFFEE STATION AND FOOD CARTS, DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN.

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

CEILING IN DRY BULK FOOD/POT AND PAN STORAGE WITH CHIPPING/PEELING PLASTER. MUST REPAIR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED COOKS LINE COOLER AT 45.6F WITH FOODS SUCH AS COOKED RICE AT 44.7F INSIDE. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURE OF 40F OR BELOW. C.D.P.H. CONTACTED BY FAX REQUEST TO 312-746-4240 FOR INS...

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

OBSERVED THE FOLLOWING FOODS HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. APPROXIMATELY 15LBS TOTAL OF THE FOLLOWING: COOKED RICE AT 44.7F, COOKED BEEF AT 45.9F, RAW BEEF AT 45.8F, CHICKEN RANGING BETWEEN 45.5F AND 46.4F. ALL FOODS DI...

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

All dishwashing 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. DISH WASHING FACILITIES NOT MAINTAINED.METAL ATTACH DRAINBOARD AT...

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

ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

TABLETOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN. TABLEWARE SILVERWARE MUST BE COVERED OR WRAPPED. DIRTY POT WITH FOOD DEBRIS FOUND STORED ON DRY FOOD SHELVING IN KITCHEN.

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

ALL SHELVING THROUGHOUT KITCHEN FOUND DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN. MUST NOT USE PAPER AS LINER FOR SHELVING. INSIDE SILVERWARE STORAGE DRAWERS WITH FOOD CRUMBS. MUST CLEAN AND MAINTAIN. MUST RE-ATTACH BROKEN SPLASH GUARD AT KITCHEN E...

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

EXTERIOR OF COOKS LINE EQUIPMENT BETWEEN EQUIPMENT WITH EXCESSIVE GREASE. OLD, DIRTY STANDING WATER INSIDE STEAM TABLE. MUST REMOVE AND CLEAN AFTER EACH USE. BULK FOOD CONTAINERS DIRTY. MUST CLEAN AND MAINTAIN ALL ABOVE EQUIPMENT.

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

FLOOR THROUGHOUT KITCHEN, UNDER COFFEE STATION AND FOOD CARTS, DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN. ALL STORED ITEMS UNDER BAR THREE COMPARTMENT SINK MUST BE ELEVATED FROM FLOOR 6" OR ABOVE.

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

WALL AT BUS PAN STATION IN KITCHEN WITH FOOD SPLATTER. MUST CLEAN DAILY. CEILING IN DRY BULK FOOD/POT AND PAN STORAGE WITH CHIPPING/PEELING PLASTER. MUST REPAIR.

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

PLASTIC USED AS REPAIR ON NOZZLE OF 1ST FLOOR MOP SINK. MUST REMOVE AND PROPER REPAIR ANY LEAK.

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. PROVIDE A BASE FOR THE INSIDE THE CABINETTE, UNDER 1 COMPARTMENT SINK, SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSOR...

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.CLEAN FLOOR UNDER THE 3 COMPARTMENT SINK AND UNDER SHELVES(FOOD DEBRIS),IN KITCHEN.

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.LIGHT BULB IN THE MIDDLE OF BASEMENT IS BURNED, INSTRUCTED TO REPLACE IT.PROVIDE LIGHT S...

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 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. ADITIONAL THRESHOLD IS NEEDED AT FRONT DOOR. SPLASH GUARD IS NEEDED AT EXPOSED HAND SINK IN BAR AREA,BETWEEN ICE BIN 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 INTERIOR OF ICE MACHINE IN BASEMENT AREA(MINERAL BUILD UP).CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,ALL ...

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. REPAIR OR REPLACE FLOOR TILES IN FRONT OF INSIDE MAIN DOOR.CLEAN FLOOR THROUGHOUT THE PREMISES,SPECIALLY UNDER THE COOKING EQUIPMENT, BEHIN...

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.REPLACE MISSING WALL TILES AT CEILING, COOFEE STATION.

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...