Tabaq Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (CHICKEN) IS BEING PREPARED FOR THE PUBLIC BETWEEN 1:25 P.M. AND 1:50 P.M.CERTIFIED FOOD MANAGER ARRIVES AT 1:50 P.M. . CITY OF CHICAGO...

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

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010.NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEAN UP KIT ON SITE. FACILITY MUST PROVIDE PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSU...

PROPER DATE MARKING AND DISPOSITION

OBSERVED TCS FOODS (CHICKEN RICE CURRY) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

OBSERVED YOGURT MADE ON SITE AND STORED IN 2 DOOR REFRIGERATOR. MANAGER DOES NOT PROVIDE A HAACP OR VARIANCE FOR YOGURT. INSTRUCTED MANAGER TO DISCARD YOGURT AND PRODUCTS MADE WITH YOGURT (DRINK:MANGO, YOGURT, SUGAR & YOGURT SUGAR) . THE CITY OF CHIC...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED SUGAR STORED IN BULK CONTAINER WITH NO COMMON NAME LABEL. INSTRUCTED MANAGER TO PROVIDE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED DESSERTS MADE AND PACKAGED ON SITE WITH NO FOOD LABEL. INSTRUCTED MANAGER TO PROVIDE THE COMMON NAME OF THE FOOD, A LIST OF INGREDIENTS; THE NAME AND PLACE OF BUSINESS OF THE MANUFACTURER, PACKER, OR DISTRIBUTOR; AND THE NAME OF THE FOOD S...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED FOOD PREPACKAGED WITH NO LABEL, PREPACKAGED FOOD ITEMS ARE MADE ON SITE AND CONTAINS MILK. INSTRUCTED THE MANAGER TO PROVIDE THE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE FOOD UNLESS THE FOOD SOURCE IS ALREADY PAR...

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

OBSERVED CUTTING BOARDS IN KITCHEN STAINED AND WITH DEEP BLACK GROOVES. MUST REPLACE OR RESURFACE.

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

OBSERVED RAW CHICKEN STORED IN GROCERY STORE THANK YOU BAGS. INSTRUCTED MANAGER TO ONLY STORE FOOD IN FOOD GRADE CONTAINERS.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED POTS TO BIG TO BE SUBMERGED IN THREE COMPARTMENT SINK . INSTRUCTED MANAGER TO PROVIDE 3 COMPARTMENT SINK THAT IS LARGE ENOUGH TO ACCOMMODATE IMMERSION OF THE LARGEST POT OR CREATE A CLEANING PROCEDURE FOR ANY POTS THAT CAN NOT BE SUBMERGED ...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED NO CHEMICAL TEST STRIPS ON SITE. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN AT ALL TIMES CHEMICAL TEST STRIPS TO TEST THE SANITIZING AGENT FOR THE THREE COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED FROZEN RAW CHICKEN QUARTERS AND BLOOD STUCK TO THE BOTTOM AND SIDE OF DEEP FREEZER, CHICKEN IS NOT STORED IN ANY BAG. ITS FROZEN DIRECTLY IN FREEZER WITH ICE CRYSTALS SURROUNDING. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAKAGE IN THE FOLLOWING AREAS: UNDER 3 COMPARTMENT SINK PIPE CONNECTED TO GREASE TRAP IS LEAKING FACILITY HAS TUB UNDERNEATH CATCHING WATER, FROM THE TOP OF TOILET LIGHT LEAKAGE AND FROM THE FAUCET NECK OF THREE COMPARTMENT SINK OBSERVED B...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED 2 FOOT WHOLE IN WALL IN MAIN FLOOR RESTROOM BEHIND TOILET. INSTRUCTED MANGER TO REPAIR AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED NO FOOD HANDLER TRAINING FOR FOOD HANDLERS ON SITE. INSTRUCTED MANAGER TO PROVIDE.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE. INSTRUCTED MANGER TO PROVIDE.

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

Observed potentially hazardous food stored at improper temperature, at top loading hot holding station: 81.7f, 3lbs of fried tilapia, at a value of $45.00 82.1f, 5lbs of chicken tika, at a value of $40.00 98.4f, 5lbs of chicken kabobs, at a val...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Rear exposed hand sink not maintained. Observed rear exposed hand sink turned off due to clogged floor drain. Said exposed hand sink did have hot and cold running water, at time of inspection. Instructed site to use front exposed hand sink and have ...

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

Observed no chemical test kit on site during inspection. Instructed manager to provide chemical test kit to determine proper concentration of sanitizing solution. Manager corrected violation during inspection Serious violation 7-38-030

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

Observed potentially hazardous food stored in 2-door refrigerator with no labels or dates. Informed manager that all potentially hazardous foods stored for more than 24 hours must have proper labels and dates. Instructed manager to provide labels and...

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

Observed rusty shelving unit in rear prep area next to 3 compartment sinks. Informed the manager that all surfaces must be smooth and easily cleanable. Instructed manager to resurface and or replace and ensure surface is smooth and easily cleanable. ...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE KITCHEN 2 DOOR COOLER WITH AN AIR TEMPERATURE OF 60.0F.MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F AT ALL TIMES.THE SAID COOLER IS TAGGED HELD ...

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE KITCHEN 2 DOOR COOLER--CHICKEN AT 55.7F,YOGURT 54.2F,MILK AT 46.4F.INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-...

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

PREPACKAGED FOODS AT FRONT DISPLAY COOLER OFFERED FOR SALE MUST HAVE PROPER LABEL/DATE AND MAINTAIN.

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

DETAIL CLEAN THE INTERIORS OF THE PREP COOLERS, GRILL, STOVE, AND FOOD STORAGE CONTAINERS,SHELVINGS THROUGHOUT THE KITCHEN,INTERIOR OF CABINETS NEAR THE STEAMTABLE.

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

OBSERVED BURNT-OUT LIGHT BULBS IN THE KITCHEN AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

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

DETAIL CLEAN AND ORGANIZE DRY STORAGE SHELVINGS AT REAR STORAGE AREA AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STORED ARTICLES 6" INCHES OF THE FLOOR/WALL FOR EASIER CLEANING.

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

OBSERVED FOOD HANDLERS WITH NO HAIR RESTRAINTS AND NO BEARD NETS.INSTRUCTED TO PROVIDE HAIR RESTRAINTS/BEARD NETS FOR FOOD HANDLERS WHEN WORKING AROUND OPEN FOODS AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENT NOT MET.INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES FOR FOOD HANDLERS AND MAINTAIN AS REQUIRED.

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

NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND/OR USE BY DATE.

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

NOTED FOOD ITEMS (BEEF,LAMB,CHICKEN ETC) INSIDE COOLERS AND FREEZERS STORED IN PLASTIC WRAPS. INSTRUCTED TO STORE ALL FOOD ITEMS IN A FOOD GRADE CONTAINER

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS AT THE HOT HOLD UNIT NOT MAINTAINED:EGGS 61.3F,CHICKEN 59.9F,FISH 78.2F, KABOB 74.9F,CHICKEN 107.4F/89.8F (ASSORTED CHICKEN). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED O...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NOTED NO HOT RUNNING WATER AT REAR HAND WASH SINK AT THE KITCHEN FOOD PREP AREA. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT THE HAND WASH SINK AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

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

NOTED MELTING ICE WATER DRIPPING FROM THE EXHAUST HOOD TO THE CUTTING BOARD USED FOR CUTTING FOOD ITEMS FOR GRILLING AT THE GRILL HOT LINE. INSTRUCTED NOT TO USE THE PREP TABLE AND TO REPAIR AND MAINTAIN THE WATER DRIPPING FROM THE HOOD. ALSO INSTRUC...

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

NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND/OR USE BY DATE.

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

NOTED FOOD ITEMS (BEEF,LAMB,CHICKEN ETC) INSIDE COOLERS AND FREEZERS STORED IN PLASTIC WRAPS. INSTRUCTED TO STORE ALL FOOD ITEMS IN A FOOD GRADE CONTAINER.

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

NOTED WET FLOORS AND LOOSE TILES AROUND 3 COMPARTMENT SINK HALL WAY AT THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN DRY.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED DIRTY WASH CLOTHS SCATTERED ON TABLES THROUGH OUT THE FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

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

MUST LABEL ALL SPICES OUT OF THEIR ORIGINAL CONTAINER.

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

DETAIL CLEAN THE TOP OF THE GRILLS AND STOVE.

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

MUST INSTALL WORKING SELF-CLOSING DOOR DEVICES FOR THE BASEMENT WASHROOMS.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM REPORT #1401963 ON 3/14/14 NOT CORRECTED: 32/01 - OBSERVED FROZEN MEATS (BEEF, GOAT, ETC.) STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS FOR FOOD. 36/01 - MUST PROVIDE ...

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

MUST LABEL ALL SPICES OUT OF THEIR ORIGINAL CONTAINER.

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

DEFROST AND MAINTAIN THE INTERIOR OF THE CHEST FREEZER.

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

DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, GRILL, STOVE, AND FOOD STORAGE CONTAINERS.

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

MUST INSTALL WORKING SELF-CLOSING DOOR DEVICES FOR THE BASEMENT WASHROOMS.

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

OBSERVED FROZEN MEATS (BEEF, GOAT, ETC.) STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS FOR FOOD.

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

DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, FOOD STORAGE CONTAINERS, LIGHT SHIELDS ABOVE THE PREP AREA.

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

DETAIL CLEAN THE WALLS OF THE FOOD PREP AREA WITH FOOD DEBRIS.

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

MUST PROVIDE LIGHT SHIELDS OR SHATTERPROOF LIGHT BULBS FOR THE LIGHT FIXTURES ABOVE THE FOOD SERVICE LINE.

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CHICKEN STORED NEXT TO THE STEAM TABLE AT 125F, AND COOKED RICE STORED AT 84F IN A CONTAINER ON THE SERVICE LINE. MANAGEMENT INSTRUCTED TO MAINTAIN HOT FOODS ABOVE 140F. MANAGEM...

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

OBSERVED NO SANITIZER AT THE 3 COMPARTMENT SINK WHILE DISHES WERE BEING WASHED AND RINSED. MANAGEMENT INSTRUCTED TO PROVIDE SANITIZER AT 100PPM CHLORINE TO SANITIZE ALL DISHES. CRITICAL VIOLATION 7-38-030.

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED

OBSERVED POTENTIALLY HAZARDOUS FOODS BEING THAWED IMPROPERLY. OBSERVED CONTAINERS CONTAINING FROZEN BEEF STORED ON THE FLOOR AT ROOM TEMPERATURE. MANAGEMENT INSTRUCTED ON PROPER FOOD THAWING METHODS. SERIOUS VIOLATION 7-38-005A.

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

OBSERVED THE GARAGE DOOR NOT RODENT PROOFED. THERE IS A 1/2" GAP ALONG THE BOTTOM OF THE GARAGE DOOR. MANAGEMENT STORES BAGS OF RICE AND VEGETABLES IN THIS AREA. MANAGEMENT INSTRUCTED TO RODENT PROOF ALL EXTERIOR OPENINGS. SERIOUS VIOLATION 7-38-...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OBSERVED THE OUTSIDE GARBAGE AREA NOT MAINTAINED CLEAN. OBSERVED FOOD WASTE AND GARBAGE BAGS FULL OF WASTE ON THE GROUND OUTSIDE OF THE CONTAINER. ALSO OBSERVED GARBAGE BAGS STORED ON TOP OF THE GARBAGE DUMPSTER SO THAT THE DUMPSTER LIDS COULD NOT ...

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

NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (BEEF STEW AT 145F) WAS BEING PREPARED AND SERVED. THE CERTIFIED FOOD MANAGER ARRIVED AT 9:45AM. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIME...

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

MUST LABEL AND DATE ALL FOOD STORAGE CONTAINERS.

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

OBSERVED FROZEN MEATS (BEEF, GOAT, ETC.) STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS FOR FOOD. REPLACE THE CHEST FREEZER IN THE FOOD PREP AREA THAT IS NEXT TO THE HANDSINK THAT HAS EXPOSED INSULATION ON...

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

DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, FOOD STORAGE CONTAINERS, LIGHT SHIELDS ABOVE THE PREP AREA.

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

DETAIL CLEAN THE WALLS OF THE FOOD PREP AREA WITH FOOD DEBRIS.

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

MUST PROVIDE LIGHT SHIELDS OR SHATTERPROOF LIGHT BULBS FOR THE LIGHT FIXTURES ABOVE THE FOOD SERVICE LINE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED BOWLS USED AS SCOOPS AND SCOOPS STORED IN WITH THE FOOD. MUST USE PROPER FOOD DISPENSING UTENSILS AND STORE THE HANDLES OUTSIDE OF THE FOOD.

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

NO CERTICFIED FOOD AND SANITATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OPTAIN.

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

BULK FOOD AND SPICE CONTAINERS NOT LABLED, INSTRUCTED TO LABEL.

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

INTERIOR SURFACES OF COOLERS AND FREEZERS NOT CELAN, INSTRUCTED TO CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO METAL STEM THERMOMETER IN FACILITY, MUST OBTAIN.

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

FOOD HANDLERS NOT WERING HAIR RESTRAINTS, INSTRUCTED TO HAVE ALL FOOD HANDLERS WITH PROPER HAIR RESTRAINTS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

VIOLATION STILL REMAINS SEE PREVIOUS REPORT.

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

VIOLATION STILL REMAINS SEE PREVIOUS REPORT.

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

VIOLATION STILL REMAINS SEE PREVIOUS REPORT.

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

VIOLATION STILL REMAINS SEE PREVIOUS REPORT.

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

VIOLATION STILL REMAINS SEE PREVIOUS REPORT.

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

VIOLATION STILL REMAINS SEE PREVIOUS REPORT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

VIOLATION STILL REMAINS SEE PREVIOUS REPORT.

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

VIOLATION STILL REMAINS SEE PREVIOUS REPORT.

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 THE FRONT LINE COOLER WITH AN AIR TEMPERATURE OF 50...

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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS NEXT TO THE FRONT STEAM TABL...

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

OBSERVED EMPLOYEE WASH AND RINSE DISHES IN THE 3 COMPARTMENT SINK WITHOUT SANITIZING THEM. MANAGER INSTRUCTED TO USE 100 PPM CHLORINE OR 200 PPM QUATERNARY AMMONIA COMPOUND TO SANITIZE ALL DISHES. CRITICAL VIOLATION 7-38-030

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED AN INFESTATION OF FRUIT FLIES THROUGHOUT THE PREMISES. OBSERVED OVER 100 LIVE FRUIT F...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD (...

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 AND DATE ALL PREPARED FOODS IN THE COOLERS. LABEL ALL BULK INGREDIENT CONTAINERS WITH CONTENTS NAME.

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. OBSERVED LARGE POTS AND UTENSILS WHICH ARE TOO LARGE TO BE SUBMERGED IN THE 3 COMPARTMENT SINK. MUST REPLACE THE POTS ...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL FOOD CONTACT AND NON-FOOD CONTACT SURFACES THROUGHOUT THE FOOD PREP AREAS. DETAIL CLEAN ALL COOKING ...

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. DETAIL CLEAN THE FLOOR OF THE FOOD PREP AREA. MAINTAIN THE FLOORS CLEAN AND DRY IN THE RESTROOMS. DETAIL CLEAN (REMOVE ALL SLIME/DEBRIS) ...

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. DETAIL CLEAN AND SANITIZE THE WALLS AND CEILING OF THE PREP AREA THROUGHOUT.

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. REPLACE BURNED OUT LIGHT BULBS IN THE CEILING FIXTURES IN THE PREP AREA ...

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

OBSERVED A SLOW DRAIN AT THE FRONT PREP AREA EXPOSED HANDSINK. MUST REPAIR THE DRAIN AND RESTORE HOT RUNNING WATER TO SINK. OBSERVED THAT THE FAUCET FOR THE 3 COMPARTMENT SINK DOES NOT REACH ALL 3 COMPARTMENTS TO WASH, RINSE AND SANITIZE DISHES. M...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST CALIBRATE METAL STEM THERMOMETERS TO TAKE FOOD TEM...

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 FOOD AND UTENSILS STORED IN THE GARAGE AREA ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. TOILET BOWL IN POOR REP...

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. OBSERVED PREMISES USING PLASTIC MILK CRATES TO ELEVATE ITEMS IN PREP AREA. INSTRUCTED MANAGER TO REMOVE MILK CRATES 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. OBSERVED FOOD ACCUMLATED IN PREP COOLERS. MUST CLEAN INTERIOR OF PREP AREA REACH IN COOLERS.

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. OBSERVED FOOD BUILD UP ON FLOOR ALONG FLOOR BASE UNDER KITCHEN COOKING EQUIPMENT. MUST DETAIL CLEAN FLOOR AND MAINTAIN.

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 STORE ALL BULK FOOD ITEMS IN FOOD GRADE CONTAINERS WITH THE PROPER LID AND LABEL. MUST STORE ALL OTHER FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINERS ...

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT ALL MULTI USE ITEMS. (STORE UPSIDE ...

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 SCRAPE AND REPAINT NORTH WALL IN PREP AREA BEHIND WHITE REACH IN FREEZER.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN VENT COVER IN 1ST FLOOR WASHROOM AND REMOVE HEAVY DUST BUILD UP AND DETAIL CLEAN VENTILATION HOOD ...

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. MUST REPAIR ALL BROKEN FLOOR TILES IN BASEMENT. MUST KEEP WASHROOM FLOORS CLEAN AND DRY. MUST DETAIL CLEAN FLOORS ALONG WALLS UNDER STE...

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 ALL BROKEN WALL TILES IN BASEMENT. ALSO CLEAN WALLS THROUGHOUT PREP AND DINING AREAS AND REMOVE ALL FOOD STAINS AND GREASE BUILD UP.

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. MUST STORE ALL ITEMS IN GARAGE STORAGE AREA 6 INC...