SULTAN'S MARKET.

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 F AND TAHINI SAUCE AT 50.0 F. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILLY DISCARDED AT THIS TIME.

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 TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005.

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

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

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

NO COVERED TRASH RECEPTACLE IN EMPLOYEES WASHROOM. MUST PROVIDE.

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

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)

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

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

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 AND PLACED ON TOP OF PREP COOLER AND MIXED THE SALAD WITH HIS HANDS WITH THE SAME GLOVES ON.INSTRUCTED TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.PRODUCT WAS DISCARDED BY MANAGER.APPX.15LBS.$25.(PRIORITY 7-38-010)

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,15LBS. ZATAR PIE 86.9F,15LBS. EGG AND CHEESE PIE 77.0F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.97.5LBS.$122.(PRIORITY 7-38-005)

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)

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.(PRIORITY 7-38-005)

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

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

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

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

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

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

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

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.

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

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

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

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 RUNNING AND DRAINING WATER IN THE LEFT SIDE OF 3-COMPARTMENT SINK, CLEAR WATER COMING UP FROM MIDDLE COMPARTMENT SINK. INSTRUCTED TO DETAIL CLEAN GREASE TRAP AND DRAIN LINES TO PREVENT INADEQUATE WASTE WATER DISPOSAL AND FOUL ODOR.CRITICAL VIOLATION 7-42-090. PLUMBER ON SITE 3-COMPARTMENT SINK HAS BEEN REPAIRED DURING INSPECTION.

SEE VIOLATION #14

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

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 ZIPPING FROM THE WALLS AT THE BASEMENT FOOD PREP AREA.MUST ALSO CLEAN FLOORS UNDERNEATH SHELVING AT THE BASEMENT DRY STORAGE AREA. MUST REGROUT FLOOR ON EAST AND WEST SIDE FOOD PREP AREAS AND BASEMENT.

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

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

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. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $40.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)

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 VIOLATION #7-38-030

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

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.

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.

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)

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 TOMATOES ETC 46.3F, SPINACH PIE 94.3F, BEEF PIE 980.4F, CHEESE AND EGG PIE 82.1F, FALAFEL 116.2F, TOMATOES 44.7F, JERUSALEM SALAD 45F, EGGS 46.1F, CHICKEN 44.9. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 210 LBS OF PRODUCTS WORTH $400.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).

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 COMPARTMENT SINKS AVAILABLE UNTIL SINK IS FIXED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

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 #7-38-012

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.

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

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.

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 ZIPPING FROM THE WALLS AT THE BASEMENT FOOD PREP AREA.MUST ALSO CLEAN FLOORS UNDERNEATH SHELVING AT THE BASEMENT DRY STORAGE AREA.

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

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.

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 IMMEDIATELY AND VOLUNTARY DISCARDED AND DENATURATE ALL FOOD ITEMS 25 LBS OF FOOD WORTH $180. INSTRUCTED TO MAINTAIN HOT POTENTIALLY HAZARDOUS FOODS AT 140.0F OR ABOVE AND ALL COLD POTENTIALY HAZARDOUS FOODS AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

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

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

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

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.

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.

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

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.

MUST PROVIDE FOOD HANDLERS CERIFICATES FOR 6 EMPLOYEES.

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 . MANAGER VOLUNTARILY DISCARDED,DENATURED SAID FOODS APPROXIMATELY 45 POUNDS.TOTAL DOLLAR VALUE $200 PER MANAGER DURING THIS INSPECTION. ADVISED MANAGER THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE 40F OR BELOW,ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE 140F OR ABOVE. CRITICAL CITATION ISSUED: 7-38-005(A).

--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. MUST WASH HANDS FREQUENTLY AND AFTER EACH POSSIBLE SOURCE OF CROSS-CONTAMINATION. CRITICAL VIOLATION 7-38-010(A).

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 7-38-030.

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

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

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

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

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

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 CHEESE PIE 85.9'F, ALL PRODUCT DUMPED AND DENATURED, AT A COST OF ABOUT $150.00 AND 12 POUNDS, CRITICAL CITATION ISSUED: 7-38-005A

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)

MUST RESEAL RUSTY WIRE SHELVING IN REACH IN COOLERS

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

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

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

MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY

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

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

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. OBSERVED EMPLOYEE WASHING,RINSING SOILED MULTI-USE UTENSILS,FOOD EQUIPMENTS IN THE 3 COMPARTMENT SINK FAILURE TO SANITIZE AS REQUIRED THEREFORE THE 3 COMPARTMENT SINK MUST BE SET-UP PROPERLY FOR EQUIPMENT,UTENSIL SANITATION.CRITICAL VIOLATION 7-38-030.

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.

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 FOOD PREP AREA.

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

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 POTENTIAL PEST HARBORAGE.

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 TEMPERATURE OF 57.1F. UNIT IS USED TO STORE POTENTIALLY HAZARDOUS FOODS. MUST MAINTAIN THE COOLER BELOW 40F.TAGGED HELD FOR INSPECTION MUST NOT USE UNTIL REPAIRED,THE CDPH IS NOTIFIED VIA FAX FOR TAG REMOVAL.. CRITICAL VIOLATION 7-38-005A.

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,TABULI SALADS,BABA JANAG COOKED EGGPLANT . MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $200.00. CRITICAL VIOLATION 7-38-005A.

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 HELD FOR INSPECTION, MUST HAVE MACHINE PROFESSIONALLY WASHED AND SANITIZED,NOTIFY THE CDPH VIA FAX 312-746-4240 FOR TAG REMOVAL SERIOUS VIOLATION. 7-38-005 A.

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.

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 KITCHEN AREAS.

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 UTENSILS ABOVE 3 COMP SINK IN BASEMENT FOOD PREP.

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.DETAIL CLEAN FILTER OVER 3 COMP SINK TO REMOVE DUST ACCUMULATION,REPAIR WATER LEAKING AT PIPE AT OFFICE SPACE AREA.

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 DISHROOM.