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WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

No drain board provided for 3-comp sink, Instructed to install.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED FOOD HANDLER CERTIFICATES MUST BE UPDATED FOR ALL NEW EMPLOYEEES OF EXPIRED CERTIFICATES.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED APPROX. 35 LIVE SMALL FLYING INSECTS ON THE WALLS, CEILING AND BOXES OF STOCK IN THE 1ST FLOOR FOOD PREP AREA AND BASEMENT FOOD PREP AREA, BASEMENT WASHROOM AND BASEMENT DRY STORAGE AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINA...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN THE FLOOR DRAINS ESPECIALLY IN THE BASEMENT AND 1ST FLOOR FOOD PREP AREAS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

REPLACE THE NON-WORKING VENTILATION FANS IN THE CUSTOMER WASHROOMS.

ALLERGEN TRAINING AS REQUIRED

OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

6-501.112 OBSERVED DEAD INSECTS ON THE FLOOR AND ON THE WALLS OF THE BASEMENT FOOD PREP AREA AND UNDER THE 3 COMPARTMENT SINK IN THE 1ST FLOOR PREP AREA. MANAGEMENT INSTRUCTED TO REMOVE ALL DEAD INSECTS FROM ALL AFFECTED AREAS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 CLEAN THE INSIDE OF THE MOP SINK AND VANITY IN THE BASEMENT WASHROOM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.11 SEAL THE OPENINGS IN THE WALLS OF THE BASEMENT FOOD PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 CLEAN AND SANITIZE THE BASEMENT FLOOR AND WALLS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED

8-404.13(B)(3) PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM REPORT #2565220 ON 10/12/22: 38 - OBSERVED 16 LIVE COCKROACHES ON THE WALLS, FLOOR AND STORAGE SHELVES IN THE BASEMENT FOOD PREP AREA AND STORAGE AREA AND 1ST FLOOR PREP AREA ...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED LIVE INSECTS IN THE FOOD PREP AREA AND DISH WASHING AREAS. OBSERVED 12 LIVE SMALL FLYING INSECTS ON THE WALLS AND CEILING OF THE EAST SIDE DINING ROOM AND 1ST FLOOR DISH WASHING AREA. ALSO OBSERVED 2 LIVE COCKROACHES ON THE WALL AND STORAG...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED SEVERAL WATER LINES WITH LOOSE INSULATION EXPOSED IN THE BASEMENT FOOD PREP AREA. MANAGEMENT INSTRUCTED TO PROPERLY WRAP ALL INSULATED WATER LINES IN THE BASEMENT FOOD PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CHIPPED PAINT ON THE WALLS AND WINDOW SILL OF THE 1ST FLOOR DISH WASH AREA. MANAGEMENT INSTRUCTED TO SCRAPE AND REPAINT WALLS AND WINDOW SILL.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NO WORKING LIGHT PROVIDED OUTSIDE OF THE BASEMENT WALK-IN COOLER WHERE FOOD IS STORED. MANAGEMENT INSTRUCTED TO PROVIDE ADEQUATE LIGHTING IN THIS AREA.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.

PROPER COLD HOLDING TEMPERATURES

FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES INSIDE REACH IN COOLER #3 AND 1ST FLOOR HUMMUS COOLER- FETA CHEESE AT 49.3 F, MOZZARELLA CHEESE AT 50.0 F, CUT MELONS AT 49.0 F, HUMMUS AT 51.0 F, BABA GANUJ AT 50.0 F, CUT CUCUMBERS AT 50.0...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

FOUND REACH IN COOLER #3 AMBIENT AIR TEMPERATURE AT 50.0 F AND 1ST FLOOR HUMMUS REACH IN COOLER AMBIENT AIR TEMPERATURE AT 49.0 F, FOUND FETA, HUMMUS, ETC. HELD INSIDE SAID COOLERS. INSTRUCTED MANAGER TO REPAIR REACH IN COOLERS, AMBIENT AIR TEMPERATU...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED 1/4 INCH GAP AT REAR EXIT/ENTRANCE DOOR SWEEP. MUST RODENT PROOF SAID DOOR.

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

1ST FLOOR HUMMUS REACH IN COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR AND MAINTAIN SAID DOOR RUBBER GASKETS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

1ST FLOOR DISHWASH AREA 3-COMPARTMENT SINK RIGHT SIDE COMPARTMENT STOPPER NOT WORKING. INSTRUCTED MANAGER MUST PROVIDE A WORKING STOPPER FOR SAID SINK.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NO COVERED TRASH RECEPTACLE IN EMPLOYEES WASHROOM. MUST PROVIDE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED ONE BURNED OUT CEILING LIGHT BULB ABOVE DISHWASH 3-COMPARTMENT SINK. MUST REPLACE WITH WORKING LIGHT BULB.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS FALEFFEL,TABULI,BABA GANUJ.MUST BE ON SITE AT ALL TIMES. FOOD MANAGER ARRIVED ON SITE AT 2:00 P.M.COS.(PRIORITY FOUNDATION 7-38-012)

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

OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION -NO CITATION ISSUED)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

HANDS CLEAN & PROPERLY WASHED

OBSERVED MALE FOOD HANDLER WEARING PLASTIC GLOVES COME IN FROM REAR OUTSIDE DOOR PUSHED SCREEN DOOR TO ENTER INTO PREP AREA WITH A LARGE PAN OF JERUSALEM SALAD,PLACED PAN ON TOP OF HOT HOLDING UNIT AND ADDED OTHER INGREDIENTS TO SALAD BOUGHT IT OVER ...

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS INSIDE AND ON LEDGE ABOVE PREP COOLER SUCH AS 2.5LBS. BABA GANUJ 51.3F,10LBS. HUMMUS 47.7F,10LBS. JERUSALEM SALAD 45.7F,5LBS.TABULI SALAD 47.8F,15LBS. FALAFEL 51.6F,25LBS. SPINACH PIE 88.7F,15L...

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS STORED INSIDE OF COOLERS HELD FOR MORE THAN 24 HOURS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED 2- DOOR PREP COOLER AT IMPROPER TEMPERATURE OF 55.1F WITH TCS READY TO EAT FOODS STORED INSIDE.MANAGER ADJUSTED THERMOSTATE DURING INSPECTION.NOW AIR TEMPERATURE IS NOW 28.7F.MAY RESUME USAGE.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(PR...

THERMOMETERS PROVIDED & ACCURATE

MUST PROVIDE THERMOMETERS FOR ALL PREP AND COLD HOLDING COOLERS ON PREMISES.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

GLOVES USED PROPERLY

OBSERVED PLASTIC GLOVES NOT BEING USED PROPERLY.MUST CHANGE GLOVES AFTER EVERY POSSIBLE CONTAMINATION TO PREVENT CROSS CONTAMINATION.

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

MUST REPAIR OR REPLACE WORN OUT LOWER SHELF OF PREP TABLE UNDER COOKING EQUIPMENT 1ST FL. PREP AREA.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN DEBRIS BUILD UP FROM FRYER CABINET,PREP TABLES,DISH RACKS.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST PROVIDE A SELF CLOSING DEVICE ON BASEMENT STAFF TOILET ROOM DOOR NEAR SINKS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DEBRIS AND FOOD CONTAINERS ON FLOOR UNDER DRY STORAGE SHELVES IN BASEMENT .

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPAIR OR REPLACE DAMAGED STAFF TOILET ROOM DOOR IN BASEMENT NEAR SINKS,DAMAGED WALL TRIMS IN BASEMENT AND LOOSE WALL PANELS IN 1ST FL. PREP AREA.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST REPAIR OR REPLACE MISSING LIGHT SHIELDS AND BURNTOUT LIGHTS IN BASEMENT.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO FOOD HANDLERS CERTIFICATES FOR EMPLOYEES.MUST ENROLL AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS.MUST ENROLL AND MAINTAIN.

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

OBSERVED BULK FOOD STORAGE CONTAINER NOT PROPERLY LABEL IN KITCHE FOOD PREP AREA. MUST LABEL AND MAINTAIN.

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

OBSERVED GREASE BUILD-UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN 1ST FLOOR MAIN KITCHEN AREA. MUST CLEAN AND MAINTAIN.

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

OBSERVED STANDING WATER ON FLOOR AT THE BASEMENT FOOD PREP AREAS ESPECIALLY BY THE WALK IN COOLER. ALSO NOTED WET FLOORS THROUGH OUT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE FLOORS THROUGH OUT WITH WASTE WATER AND WATER ZI...

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

OBSERVED GRAFFITI ON WALLS INSIDE CUSTOMERS WASHROOMS LOCATED ON 1ST FLOOR. MUST REPAINT AND MAINTAIN. WALLS MUST BE SMOOT AND EASILY CLEANABLE SURFACES

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

OBSERVED GRAFFITI ON WALLS INSIDE CUSTOMERS WASHROOMS LOCATED ON 1ST FLOOR. MUST REPAINT AND MAINTAIN. WALLS MUST BE SMOOT AND EASILY CLEANABLE SURFACES.

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

OBSERVED BROKEN LIGHT SHIELD COVER ABOVE 3-COMPARTMENT ON PREP2 ON BASMENT. MUST REPLACE AND MAINTAIN.

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

VENTILATION IN EMPLOYEES WASHROOMS IN BASEMENT NOT WORKING. MUST REPAIR AND MAINTAIN.

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

OBSERVED ITEMS NOT ELEVATED 6INCHES OF THE FLOOR INSIDE WALK-IN COOLER. MUST ELEVATE ITEMS AND MAINTAIN.

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

POTENTIALLY HAZARDOUS FOODS BEING STORED AT IMPROPER TEMPERATURE ON DISPLAY COLD HOLDING UNIT ON FRONT SALAD BAR AREA OBSERVED FETTA CHEESE AT 48.3F, PASTA AT 45.5 LENTILS AT 45.7F, CHICKEN BREAST AT 57.8F AND CHICKEN AND VEGETABLE SOUP AT 129.1F STO...

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

EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. OBSERVED LIVE SMALL FRUIT FLIES ON CEILING AND PIPE ABOVE SALAD BAR AND WALLS IN DINING AREA AND REAR KITCHEN FOOD PREP AREA. APPROXIMATELY 50 FLIES WERE OBSERVED ON THIS AREAS. ADDITIONAL PEST CONTROL S...

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

OBSERVED BULK FOOD STORAGE CONTAINER NOT PROPERLY LABEL IN KITCHE FOOD PREP AREA. MUST LABEL AND MAINTAIN.

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

OBSERVED GREASE BUILD-UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN 1ST FLOOR MAIN KITCHEN AREA. MUST CLEAN AND MAINTAIN.

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

OBSERVED STANDING WATER ON FLOOR AT THE BASEMENT FOOD PREP AREAS ESPECIALLY BY THE WALK IN COOLER. ALSO NOTED WET FLOORS THROUGH OUT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE FLOORS THROUGH OUT WITH WASTE WATER AND WATER ZI...

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

OB SERVED DIRT AND FOOD DEBRIS ON CEILING ABOVE 3-COMPARTMENT IN FOOD PREP AREA IN THE BASEMENT. MUST CLEAN AND MAINTAIN.

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

OBSERVED GRAFFITI ON WALLS INSIDE CUSTOMERS WASHROOMS LOCATED ON 1ST FLOOR. MUST REPAINT AND MAINTAIN. WALLS MUST BE SMOOT AND EASILY CLEANABLE SURFACES.

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

OBSERVED BROKEN LIGHT SHIELD COVER ABOVE 3-COMPARTMENT ON PREP2 ON BASMENT. MUST REPLOACE AND MAINTAIN.

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

OBSERVED DIRT AND DEBRIS ON CEILING LIGHT SHIELS COVERS ON BASEMENT. MUST CLEAN AND MAINTAIN.

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

OBSERVED EXPOSED HAND WASHING SINK DRAINING SLOW ON 1ST FLOOR REAR DISH WASHING AREA. MUST REPAIR AND MAINTAIN.

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

VENTILATION IN EMPLOYEES WASHROOMS IN BASEMENT NOT WORKING. MUST REPAIR AND MAINTAIN.

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

OBSERVED ITEMS NOT ELEVATED 6INCHES OF THE FLOOR INSIDE WALK-IN COOLER. MUST ELEVATE ITEMS AND MAINTAIN.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 09/08/17 REPORT# 2081817 (24)DISH WASHING FACILITIES NOT MAINTAINED. STILL OBSERVED 3-COMPARTMENT SINK LOCATED ON THE EAST SIDE OF BASEMENT FOOD PREP AREA NOT MAINTAINED AT THIS TIME OF INSPECTION WHILE R...

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

SEE VIOLATION #14

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

OBSERVED RUSTY FOOD STORAGE SHELVING ON BASEMENT FOOD PREP AREAS. MUST REPAINT OR REPLACE.

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

OBSERVED STANDING WATER ON FLOOR AT THE BASEMENT FOOD PREP AREAS ESPECIALLY BY THE WALK IN COOLER. ALSO NOTED WET FLOORS THROUGH OUT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE FLOORS THROUGH OUT WITH WASTE WATER AND WATER ZI...

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

OBSERVED DIRT AND DEBRIS ON CEILING LIGHT SHIELS COVERS ON BASEMENT. MUST CLEAN AND MAINTAIN.

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

OBSERVED EXPOSED HAND WASHING SINK DRAINING SLOW ON 1ST FLOOR REAR DISH WASHING AREA. MUST REPAIR AND MAINTAIN.

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

POTENTIALLY HAZARDOUS FOODS BEING STORED AT IMPROPER TEMPERATURE ON DISPLAY COLD HOLDING UNIT.OBSERVED COOKED EGGS AT 48.9F, FETTA CHEESE AT 49.2F. MOZZARELLA CHEESE 50.1 ALSO OBSERVED KEFTA AT 119.1F ON FRONT HOT HOLDING UNIT. OBSERVED FOOD ITEMS ST...

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

EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. OBSERVED APPROXIMATELY 35 LIVE FRUIT FLIES ON EQUIPMENT WALL PIPES AND CEILING ON BASEMENT EAST AND WEST FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZED AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE...

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

DISH WASHING FACILITIES NOT MAINTAINED. OBSERVED 3-COMPARTMENT SINK LOCATED ON THE EAST SIDE OF BASEMENT FOOD PREP AREA NOT MAINTAINED AT THIS TIME OF INSPECTION WHILE RUNNING AND DRAINING WATER IN THE LEFT SIDE OF 3-COMPARTMENT SINK, CLEAR WATER COM...

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

OBSERVED BULK FOOD STORAGE CONTAINERS NOT PROPERLY LABELED. MUST LABEL AND MAINTAIN.

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

OBSERVED RUSTY FOOD STORAGE SHELVING ON BASEMENT FOOD PREP AREAS. MUST REPAINT OR REPLACE.

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

OBSERVED STANDING WATER ON FLOOR AT THE BASEMENT FOOD PREP AREAS ESPECIALLY BY THE WALK IN COOLER. ALSO NOTED WET FLOORS THROUGH OUT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE FLOORS THROUGH OUT WITH WASTE WATER AND WATER Z...

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

OBSERVED DUST ACCUMULATION ON CEILING VENTILATION VENT INSIDE CUSTOMERZS WASHROOMS. MUST CLEAN AND MAINTAIN.

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

OBSERVED DIRT AND DEBRIS ON CEILING LIGHT SHIELS COVERS ON BASEMENT. MUST CLEAN AND MAINTAIN.

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

OBSERVED EXPOSED HAND WASHING SINK DRAINING SLOW ON 1ST FLOOR REAR DISH WASHING AREA. MUST REPAIR AND MAINTAIN. OBSERVED VENTILATION NOT WORKING IN THE EMPLOYEE WASHROOM ON BASEMENT. MUST REPAIR VENTILATION IN THE EMPLOYEE WASHROOM. STOPPERS ...

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE COLD HOLDING EQUIPMENT TO BE IMPROPER:- MUSTARD CHICKEN 71.2F, STUFFED GRAPE LEAVES 53F, QUINOA SALAD 44.8F,STUFFED EGG PLANT 45.7F,TABULI 48.2F, BABA GANUJ 46.7. MA...

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

NOTED 3 COMPARTMENT SINK AT THE BASEMENT BAKERY PREP AREA IN POOR REPAIRS.NOTED WATER BACKING UP WITH DIRT, GREASE AND FOOD PARTICLES INTO ONE COMPARTMENT WHEN RELEASED FROM THE MIDDLE COMPARTMENT. MANAGER IMMEDIATELY CALLED FOR REPAIRS. SERIOUS VIOL...

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

NOT DEEP CUTS AND BLACK DISCOLORATION ON CUTTING BOARD AT THE BASEMENT PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

NOTED WATER STAINS ON WALL AT THE BAKER PREP AREA, BATHROOM CEILING IN POOR REPAIRS WITH AND CEILING AT THE HALL WAS BETWEEN WALK IN COOLER AND DRY STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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

NOTED WATER LEAKING FROM THE U-JOINT OF THE HAND WASH SINKS AT THE BASEMENT PREP AREAS. INSTRUCTED TO REPAIR AND MAINTAIN....MUST ALSO REPAIR SLOW DRAIN AT THE HAND WASH SINK BY THE EMPLOYEE BATHROOM AT THE BASEMENT PREP AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURE OF WALK IN COOLER AT THE BASEMENT FOOD PREP AREA TO BE IMPROPER AT 48.2F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER AT THE BASEMENT PREP AREA AND INSIDE THE PREP LINE COOLER ON THE FIRST FLOOR:-HUMUS 49.9F, EGG PLANT 43.9F, JERUSALEM SALAD 49.5F, CUCUMBER MIXED WITH...

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

NOTED WASTE WATER BACKING UP FROM THE FLOOR DRAINS BY THE 3 COMPARTMENT SINK AND MAIN FLOOR PREP AREA WHEN WATER IS OPENED FROM THE 3 COMPARTMENT SINK. INSTRUCTED NOT TO USE THE 3 COMPARTMENT SINK UNTIL REPAIRED.MUST USE THE DISH WASHER AND OTHER 3 C...

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

NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, KABOB, RICE, SOUPS ETC) INSTRUCTED TO ALWAYS HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-0...

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

NOTED ASSORTED FOOD ITEMS STORED INSIDE GROCERY BAGS INSIDE 2 DOOR FREEZER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO STORE FOOD ITEMS INSIDE AN APPROVED FOOD GRADE CONTAINERS AND BAGS.

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

NOTED RUSTY SHELVES AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.

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

INSTRUCTED TO CLEAN BOTTOM SHELVE OF 2 DOOR FREEZER AT THE BASEMENT FOOD PREP AREA....NOTED KNIVES STORED BETWEEN PREP TABLES. INSTRUCTED TO PROPERLY STORE KNIVES IN A KNIFE RACK WHEN NOT IN USE.

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

NOTED STANDING WATER ON FLOOR AT THE BASEMENT FOOD PREP AREA ESPECIALLY BY THE WALK IN COOLER. ALSO NOTED WET FLOORS THROUGH OUT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE FLOORS THROUGH OUT WITH WASTE WATER AND WATER ZIPPIN...

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

NOTED FOOD SPILLS ON CEILING AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

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

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES AT THE FRONT HOT HOLDING UNIT SALAD BAR. OBSERVED LAMB AT 101.1F, CHICKEN AT 103.8F, WHITE RICE 106.2F, CURRY RICE 104.2, RICE WITH LENTILS 108.1, VEGETABLE SOUP AT 100.1F. MANAGEMENT IMME...

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

OBSERVED BULK FOOD STORAGE CONTAINERS UNLABELED IN 1ST FLOOR FRONT PREP AREA AND BAKERY FOOD PREP AREA IN BASEMENT. MUST LABEL AND MAINTAIN.

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

FOUND FOOD ITEMS STORED IN PLASTIC SHOPPING BAGS. INSTRUCTED FACILITY TO USE FOOD GRADE ITEMS ONLY AND TO MAINTAIN.

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

FOUND DIRT BUILDUP ON INTERIOR PORTION OF 2 DOOR BASEMENT FREEZER. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.

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

FOUND GREASE BUILDUP ON EXHAUST FILTERS ABOVE FIRST FLOOR COOKING LINE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. FOUND DUST BUILDUP ON VENT COVER ABOVE THE 3 COMPARTMENT SINK IN THE FIRST FLOOR PREP AREA. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

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

FOUND THE LIGHTS ABOVE THE FIRST FLOOR PREP AREA 3 COMPARTMENT SINK MISSING END CAPS. INSTRUCTED FACILITY TO SHIELD END TO END AND TO MAINTAIN.

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

FOUND SMALL LEAKS AT THE FIRST FLOOR PREP AREA 3 COMPARTMENT SINK FAUCET. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLE AND 3-COMPARTMENT SINK AT FRONT PREP AREA IN THE FIRST FLOOR. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE FOOD HANDLERS CERIFICATES FOR 6 EMPLOYEES.

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

FOUND COOKIES WRAPPED FOR CUSTOMER GRAB AND GO WITHOUT LABELS. INSTRUCTED FACILITY TO LABEL ANY PREPACKED TO GO ITEMS WITH FACILITY NAME, ADDRESS, MAJOR INGREDIENTS AND ALLERGENS, AND A DATE AND TO MAINTAIN.

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

FOUND FOOD ITEMS STORED IN PLASTIC SHOPPING BAGS. INSTRUCTED FACILITY TO USE FOOD GRADE ITEMS ONLY AND TO MAINTAIN.

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

FOUND DIRT BUILDUP ON INTERIOR PORTION OF 2 DOOR BASEMENT FREEZER. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.

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

FOUND GREASE BUILDUP ON EXHAUST FILTERS ABOVE FIRST FLOOR COOKING LINE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. FOUND DUST BUILDUP ON VENT COVER ABOVE THE 3 COMPARTMENT SINK IN THE FIRST FLOOR PREP AREA. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

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

FOUND THE LIGHTS ABOVE THE FIRST FLOOR PREP AREA 3 COMPARTMENT SINK MISSING END CAPS. INSTRUCTED FACILITY TO SHIELD END TO END AND TO MAINTAIN.

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

FOUND SMALL LEAKS AT THE FIRST FLOOR PREP AREA 3 COMPARTMENT SINK FAUCET. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.

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

FOUND EXPOSED WASTE WATER PIPES IN THE BASEMENT PREP AREA ABOVE THE OVEN AND ALONG THE WALL NEXT TO A PREP TABLE THAT HAD YOGURT ON IT. INSTRUCTED FACILITY TO ENCLOSE OR SHIELD PIPES TO HELP PREVENT POSSIBLE CONTAMINATION AND TO MAINTAIN. SERIOUS CIT...

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

FOUND COOKIES WRAPPED FOR CUSTOMER GRAB AND GO WITHOUT LABELS. INSTRUCTED FACILITY TO LABEL ANY PREPACKED TO GO ITEMS WITH FACILITY NAME, ADDRESS, MAJOR INGREDIENTS AND ALLERGENS, AND A DATE AND TO MAINTAIN.

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

FOUND FOOD ITEMS STORED IN PLASTIC SHOPPING BAGS. INSTRUCTED FACILITY TO USE FOOD GRADE ITEMS ONLY AND TO MAINTAIN.

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

FOUND DIRT BUILDUP ON INTERIOR PORTION OF 2 DOOR BASEMENT FREEZER. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.

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

FOUND GREASE BUILDUP ON EXHAUST FILTERS ABOVE FIRST FLOOR COOKING LINE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. FOUND DUST BUILDUP ON VENT COVER ABOVE THE 3 COMPARTMENT SINK IN THE FIRST FLOOR PREP AREA. INSTRUCTED FACILITY TO CLEAN AND MAINTAI...

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

FOUND THE LIGHTS ABOVE THE FIRST FLOOR PREP AREA 3 COMPARTMENT SINK MISSING END CAPS. INSTRUCTED FACILITY TO SHIELD END TO END AND TO MAINTAIN.

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

FOUND SMALL LEAKS AT THE FIRST FLOOR PREP AREA 3 COMPARTMENT SINK FAUCET. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.

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

MUST CLEAN STORAGE SHELVING TO REMOVE SPILLS AND DEBRIS.

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

FLOORS NEED CLEANING IN THE PREP AREAS AND IN THE BASEMENT STORAGE AREA TO REMOVE SPILLS AND DEBRIS.

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

MUST ORGANIZE STOCK IN BASEMENT STORAGE, MUST PROVIDE INSPECTION ISLES FOR CLEANING AND PEST MONITORING.

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

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE LOCATED IN THE BASEMENT FOOD PREP. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERI...

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

FOUND EVIDENCE OF LIVE ROACHES APROXIMATELY 8 ON GASKETS INSIDE AN EMPTY 1 DOOR HOT HOLDING UNIT AT COOKLINE FRONT SERVICE KITCHEN FOOD PREP AREA.THE PEST CONTROL LOG BOOK IS INCOMPLETE MUST PROVIDE A MAP LOCATOR TO IDENTIFY THE PEST CONTROL SERVICES...

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

MUST LABEL ALL BULK FOOD CONTAINERS TO IDENTIFY THE DRY FOODS STORED.

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

FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING.

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

MUST REPLACE/MAINTAIN ADEQUATE LIGHTING IN THE BASEMENT DRY STORAGE AREAS.

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

MUST REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK NEAR THE DISHMACHINE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE,MAINTAIN VISIBLE THERMOMETERS INSIDE ALL REFRIGERATION UNITS AND A METAL STEM THERMOMETER IS NEEDED FOR MONITORING FOOD TEMPERATURES

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

MUST LABEL ALL BULK FOOD CONTAINERS TO IDENTIFY THE DRY FOODS STORED.

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

FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING.

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

MUST REPLACE/MAINTAIN ADEQUATE LIGHTING IN THE BASEMENT DRY STORAGE AREAS.

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

MUST REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK NEAR THE DISHMACHINE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE,MAINTAIN VISIBLE THERMOMETERS INSIDE ALL REFRIGERATION UNITS AND A METAL STEM THERMOMETER IS NEEDED FOR MONITORING FOOD TEMPERATURES

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS,(NO TIME AND TEMPERATURE LOGS PROVIDED FOR VERIFICATION )INTERNAL TEMPERATURES RANGING BETWEEN FROM 56.8'F-88.9F.COOKED SPINACH PIE 87.7F,MEAT PIE 85.6F,EGG AND CHEESE PIE 88.9F,SATE BREAD 85.9F...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

--OBSERVED,POOR HYGYENIC PRACTICES;FOOD HANDLERS PERFORMING MULTIPLE TASKS(PREPARING FALAFEL SANDWICHES,TOUCHING HATS AND DIRTY APRON AND CHANGING DIRTY GLOVES)AND NOT WASHING HANDS.INSTRUCTED ON PROPER PROCEDURES OF WASHING HANDS PER CITY CODE. MUS...

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

THE ECO-LAB LOW TEMPERATURE DISHMACHINE IS IN USE DURING THHIS INSPECTION DISPENSING "0"PPM AT THIS TIME. TAGGED HELD FOR INSPECTION.MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA FAX 312-746-4240 ATTENTION:A.LOPEZ FOR TAG REMOVAL.CRITICAL VIOLATION 7-...

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

MUST LABEL ALL BULK FOOD CONTAINERS TO IDENTIFY THE DRY FOODS STORED.

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

FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING.

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

MUST REPLACE/MAINTAIN ADEQUATE LIGHTING IN THE BASEMENT DRY STORAGE AREAS.

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

MUST REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK NEAR THE DISHMACHINE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE,MAINTAIN VISIBLE THERMOMETERS INSIDE ALL REFRIGERATION UNITS AND A METAL STEM THERMOMETER IS NEEDED FOR MONITORING FOOD TEMPERATURES.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES, READING 47.2-85.9'F, COLD Food Items, Eggs 47.20 �F, SHRIMP 49.70 �F, Chicken 52.70 �F, SLICE TOMATOES, 48.50 �F, Hot temps, MEAT PIE WITH GROUND BEEF SHELF 83.00 �F, EGG AND CHE...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED EMPLOYEES NOT CHANGING GLOVES WHILE MULTI TASKING, COMING FROM OUTSIDE NOT WASHING HANDS, TOUCHING DOORS AND OTHER ITEMS, AND NOT CHANGING GLOVES OR WASHING HANDS AT THIS TIME OF INSPECTION, CRITICAL CITATION ISSUED: 7-38-010 (A)

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

MUST RESEAL RUSTY WIRE SHELVING IN REACH IN COOLERS

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

MUST CLEAN EXTERIOR SURFACES OF ALL EQUIPMENT, BULK STORAGE CONTAINERS, DISH MACHINE, ETC.,

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

FLOORS UNDER AND BEHIND ALL EQUIPMENT FIRST FLOOR AND BASEMENT AREAS NEEDS CLEANING

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

MUST CLEAN/REPAIR WALLS KITCHEN AREA BY FIRST FLOOR COOKING AREA

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY

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

MUST REPAIR FIRST FLOOR SLOW DRAINING EXPOSED HAND SINK IN DISH AREA

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

MUST REMOVE CLUTTERED CONDITIONS FROM INSIDE ALL STORAGE CLOSETS, AND BETTER ORGANIZE BASEMENT STOCK STORAGE ROOM, MUST STORE STOCK 6 'F FROM WALL AND OFF FLOOR

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

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

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.MUST REMOVE EVIDENCE OF RUST ON SHELVING INSIDE THE WALK-IN-COOLER.

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 BEHIND-UNDER-AROUND HEAVY EQUIPMENTS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING,REGROUT SECTIONS OF FLOOR TILES IN BASEMENT FOO...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.TOILET ROOMS DOORS MUST BE SELF CLOSING.

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.OUTSIDE REAR MUST REMOVE UNNECESSARY ARTICLES DUE TO ...

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

violation still pending.

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

violation still pending.

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

violation still pending.

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

violation still pending.

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

violation still pending.

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

violation still pending.

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

violation still pending.

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

violation still pending.

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

violation still pending.

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

violation still pending.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 2 DOOR FOOD- PREP COOLER KITCHEN WITH AN AIR TEMPERATU...

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 FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING SAID FOODS INTERNAL TEMPERATURES RANGING FROM (55.7F-57.8F) JERUSALEM CUCUMBER/TAHINI SALAD AT,...

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.ICE NOT PROTECTED FROM CONTAMINATION. BLACK SLIME ACCUMULATED ON INTERIOR ICE AND WATER CONTACT SURFACES OF ICE MACHINE.TAGGED ...

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.MUST LABEL ALL BULK FOOD CONTAINERS TO IDENTIFY PRODUCTS STORED.

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/REPAIR RUSTY SHELVINGS IN COOLERS USING A NON-TOXIC FINISH,REPAINT WOODEN DRY STORAGE SHELVINGS BEHIND FRONT KITC...

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 EXTERIOR OF COOKING EQUIPMENTS,DEEP FRYERS,SHELVINGS THROGHOUT,EXTERIOR OF DISHMACHINE,REMOVE MULTI-USE UTE...

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

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 CLUTTERED CONDITIONS FROM INSIDE THE CLOSET IN...

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.REGROUT SECTIONS OF KITCHEN AREAS.

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.33 All food and non-food contact surfaces of equipment and all food storage utensils sha...

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 and maintain the floors and baseboards so they are smooth and sanitary from corner to corner,REGROUT SECTIONS OF KITCHEN AREAS.

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.FOUND WALLS WITH PEELING DEBRIS IN DRY STORAGE ROOMS LOCATED IN BASEMENT MUST BE SMOOTH,EASILY CLEANABLE SURFACES.

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.FOUND LIGHT BULBS OVER 3 COMP SINK AREA AT KITCHEN,LIGHT BULBS OVER BASEMENT DRY STORAGE...

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 (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.Wiping cloths must be stored in sanitizing solution.

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. INSTRUCTED TO CLEAN INSIDE WALL OF TRASH CONTAINER CASE IN N.E DINING.

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 FLOORS UNDER STAIRCASE IN BASEMENT WITH DEBRIS AND STANDING WATER.FLOOR DRAIN AT N.E DINING WITH DEBRIS NEEDS CLEANIN...

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 SEAL OPENINGS ON WALL IN ELECTRICAL CLOSET AT DISH MACHINE AREA IN N.E DINING.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. REPAIR ELECTRICAL FIXTURES MISSING AT FRONT KITCHEN BY EXPOSE HAND SIN...

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 REMOVE UNNECESSARY CLUTTER AT DISHM...

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.REMOVE CARDBOARD FROM FRONT SERVING LINE.

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 THE FOLLOWING NOT CLEANED AND SANITIZED CUTTING BOARDS CHICKEN MIXER.ALSO THE FOLLOWING NOT CLEAN EXTERIOR OF B...

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 BASEMENT, FRONT SERVING LINE ANS REAR DISH AREA.

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

BASEMENT 3 COMPARTMENT SINK SPRAYER ONLY INSTRUCTED TO PROVIDE NOZZEL THAT REACH ALL 3 COMPARTMENTS. NEED DRAIN BOARD FRONT 3 COMPARTMENT SINK.

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.OUTSIDE MUCH CLUTTER REMOVE ITEMS NOT BEING USED, IE ...