MAY 7
2019
FAILED
17 violations3 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
TABAQ RESTAURANT.
BEAT. 18/100
1245 N CLYBOURN AVE · OLD TOWN, CHICAGO
Last inspected May 7, 2019 · failed
Failed 7 of 15 inspections. 18 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
15
5 passed · 3 w/ conditions · 7 failed
VIOLATIONS
101
includes 18 critical
RECORDS COVER
9 YEARS
since Apr 2010
INSPECTION HISTORY
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 FOOD SERVICE SANITATION MANAGER MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION. 7-38-012. CITATION ISSUED .
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 ISSUED.
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 CHICAGO REQUIRES FOOD ESTABLISHMENTS TO OBTAIN A VARIANCE AND HAACP WHEN PREPARING YOGURT ON SITE. MANAGER DISCARDED YOGURT AND PRODUCTS MADE WITH YOGURT AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE HAACP AND VARIANCE FOR YOGURT MADE ON SITE. PRIORITY FOUNDATION VIOLATION . 7-38-005. NO CITATION ISSUED. .
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 SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE FOOD. INSTRUCTED TO PROVIDE.
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 PART OF THE COMMON OR USUAL NAME OF THE RESPECTIVE INGREDIENT. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
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 IN SINK.
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 BAGS TIED AROUND FAUCET TO STOP LEAKAGE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SAID AREAS.
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.
APR 232018PASS W/ CONDITIONS5 violations2 CRITICALDETAILS
APR 23
2018
PASS W/ CONDITIONS
5 violations2 CRITICALDETAILS
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 value of $70.00 85.5f, 6lbs of frontier chicken, at value of $60.00 Manager voluntarily discarded and denatured a total weight of 19lbs at a value of $215.00 Informed manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. Critical violation #7-38-005 (A)
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 rear exposed hand sink repaired before re inspection date. REAR EXPOSED HAND SINK WAS REPAIRED BY THE END OF INSPECTION, 3:50PM. Critical Violation #7-38-030
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 dates. Maintain all times. Observed bulk containers in cook line area with no labels. Informed manager to provide proper labels. Must maintain at all times.
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. Observed aluminum foil used as liner on 2 unit wooden shelving unit in cook line area. Inform manager that all services must be smooth and easily cleanable. Observed bulk containers in cook line area with no lids. Informed manager to provide lids to prevent contamination. Must maintain at all times.
JUL 262016PASS W/ CONDITIONS8 violations2 CRITICALDETAILS
JUL 26
2016
PASS W/ CONDITIONS
8 violations2 CRITICALDETAILS
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 FOR INSPECTION AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
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 7-38-005(A).
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.
FEB 232015PASSED2 violationsDETAILS
FEB 23
2015
PASSED
2 violationsDETAILS
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
FEB 192015FAILED7 violations2 CRITICALDETAILS
FEB 19
2015
FAILED
7 violations2 CRITICALDETAILS
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 OF 118 LBS OF PRODUCTS WORTH $490.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
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 INSTRUCTED TO CLEAN AND SANITIZE CUTTING BOARD. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-00(A)
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.
show all 15 inspections →
AUG 52014PASSED3 violationsDETAILS
AUG 5
2014
PASSED
3 violationsDETAILS
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.
JUL 292014FAILED5 violationsDETAILS
JUL 29
2014
FAILED
5 violationsDETAILS
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 LIGHT SHIELDS OR SHATTERPROOF LIGHT BULBS FOR THE LIGHT FIXTURES ABOVE THE FOOD SERVICE LINE. SERIOUS VIOLATION 7-42-090.
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.
MAR 142014PASSED4 violationsDETAILS
MAR 14
2014
PASSED
4 violationsDETAILS
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.
MAR 72014FAILED12 violations4 CRITICALDETAILS
MAR 7
2014
FAILED
12 violations4 CRITICALDETAILS
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. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A.
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 7-38-020.
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 BE CLOSED. MANAGEMENT INSTRUCTED TO MAINTAIN ADEQUATE GARBAGE PICKUP TO PREVENT OVERFLOWING CONTAINERS AND TO MAINTAIN THE AREA AROUND THE GARBAGE DUMPSTER CLEAN AT ALL TIMES. SERIOUS VIOLATION 7-38-020.
* 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 TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
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 THE INTERIOR SURFACES.
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.
JUN 112013PASS W/ CONDITIONS5 violationsDETAILS
JUN 11
2013
PASS W/ CONDITIONS
5 violationsDETAILS
* 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.
NOV 182011FAILED8 violations1 CRITICALDETAILS
NOV 18
2011
FAILED
8 violations1 CRITICALDETAILS
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.
NOV 162011FAILED14 violations4 CRITICALDETAILS
NOV 16
2011
FAILED
14 violations4 CRITICALDETAILS
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 50F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOOD SUCH AS YOGURT. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A. 'HELD FOR INSPECTION' TAG PLACED ON COOLER.
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 TABLE: COOKED FISH AT 75F, COOKED CHICKEN AT 90F, COOKED RICE AT 73F. OBSERVED TWO TYPES OF YOGURT IN THE LINE COOLER AT 46-48F. ALSO OBSERVED FROZEN MEAT THAWING IN STANDING WATER WITH A TEMPERATURE OF 85F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH 200. CRITICAL VIOLATION 7-38-005A.
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 FLIES ON THE WALLS, CEILING, EQUIPMENT AND UTENSILS AND OTHER FOOD CONTACT SURFACES IN THE PREP AREA, DINING AREA, AND BASEMENT. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. ALSO MUST RODENT/INSECT PROOF THE FRONT DOOR, SEAL OPENING TO OUTSIDE BETWEEN TWO DOORS. DIRECTOR ALFRED NOTIFIED OF THE CRITICAL VIOLATION OBSERVED. CRITICAL VIOLATION 7-38-020. MUST ELIMINATE FLY ACTIVITY, WASH, RINSE AND SANITIZE ALL EQUIPMENT AND UTENSILS, IMPROVE SANITATION AS DETAILED BELOW IN REPORT.
* 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 (FISH, RICE, AND CHICKEN) WAS BEING PREPARED AND SERVED. MANAGER INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED AND CERTIFICATE MUST BE POSTED. SERIOUS VIOLATION 7-38-012.
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 WHICH CANNOT BE SUBMERGED IN THE 3 COMPARTMENT SINK. COVER ALL DRY SPICES AND FOOD STORAGE CONTAINERS IN THE COOLERS. MUST DEFROST AND MAINTAIN THE INTERIOR OF THE FREEZERS. PROVIDE LIDS FOR SPICE CONTAINERS. REPLACE STAINED AND PITTED CUTTING BOARD AT GRILL AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL FOOD CONTACT AND NON-FOOD CONTACT SURFACES THROUGHOUT THE FOOD PREP AREAS. DETAIL CLEAN ALL COOKING EQUIPMENT, PREP TABLES, INTERIOR OF ALL COOLERS AND FREEZERS, VENTILATION HOOD AND FILTERS, WIRE STORAGE RACKS FOR DRY STORAGE ITEMS AND STORING EQUIPMENT, TOP AND SIDES OF ALL 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. DETAIL CLEAN THE FLOOR OF THE FOOD PREP AREA. MAINTAIN THE FLOORS CLEAN AND DRY IN THE RESTROOMS. DETAIL CLEAN (REMOVE ALL SLIME/DEBRIS) THE FLOOR DRAINS THROUGHOUT THE PREMISES.
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 TO PROVIDE ADDITIONAL LIGHTING.
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. MUST REPLACE THE FAUCET WITH ONE WHICH EXTENDS TO ALL COMPARTMENTS. REPAIR THE DRAIN LINE WATER LEAKS BELOW THE 3 COMPARTMENT SINK. GAS BURNER NOT UNDER VENTILATION HOOD, MUST PLACE UNDER HOOD OR REMOVE FROM PREMISIS.
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 TEMPERATURES.
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 ATTACHED TO THE RESTAURANT. STORE REMAINING NON-FOOD ITEMS AT LEAST 6" OFF OF THE FLOOR.
DEC 92010FAILED4 violationsDETAILS
DEC 9
2010
FAILED
4 violationsDETAILS
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 REPAIR, LOOSE FROM FLOOR, HOWEVER TOILET BOWL ADEQUATELY FLUSHES. INSTRUCTED MANAGER TO SECURE TOILET BOWL TO FLOOR. SERIOUS VIOLATION. CITATION ISSUED. TICKET #H000063460 12.
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 AND PROVIDE ADDITIIONAL SHELVING IN ORDER TO PROPERLY CLEAN FLOOR THROUGHOUT PREP AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. 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.
APR 132010PASSED7 violationsDETAILS
APR 13
2010
PASSED
7 violationsDETAILS
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 IN FOOD GRADE BAGS AND PROPERLY LABEL. (NO GROCERY BAGS OR CHEMICAL BUCKETS,ETC)
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 DOWN)
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 OVER COOKING EQUIPMENT. MUST CLEAN ALL SURFACES IN BASEMENT WASHROOMS INCLUDING WALLS,DOORS,TOILETS AND SINKS.
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 STEAM TABLE,BEHIND COOKING EQUIPMENT, AND IN GARAGE STORAGE AREA AND REMOVE FOOD AND OTHER 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. 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 INCHES OFF FLOOR. MUST REMOVE ALL DEBRIS FROM REAR OUTSIDE AREAS.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →