Tawakkul Restaurant

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

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

NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.

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

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

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

NOTED CARDBOARD BOXES AND FOIL PAPER USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES AND FOIL PAPER TO PREVENT HIDING PLACES FOR PEST.

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

NOTED RUSTY AND DIRTY SHELVES THROUGHOUT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED HEAVY GREASE, DIRT AND GRIME INSIDE COOKING EQUIPMENT, SHELVES AND STORAGE UNITS THROUGHOUT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- --FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE PREP AREA ENCRUSTED WITH THICK GREASE AND GRIME. --FLOORS UNDERNEATH THE 3 COMPARTMENT SINK WITH DIRT AND STANDING WATER, DIRT...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

PROPER COLD HOLDING TEMPERATURES

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE THE 2 DOOR REFRIGERATION UNIT TO BE IMPROPER:-PASTA 45F, CHICKEN 50F, BEEF STEW 44.9F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $450.00 THROUGH DENATURIN...

PROPER DATE MARKING AND DISPOSITION

NOTED TCS PREPARED READY TO EAT TCS FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS WITHOUT A DISCARD DATE. SUCH FOOD SHALL BE CLEARLY MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMMED ON PREMISES, OR DISCARDED WHEN HELD ...

THERMOMETERS PROVIDED & ACCURATE

NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE BASEMENT FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

NOTED OVER 50 MICE DROPPINGS ON FLOOR AND SHELVING AT THE KITCHEN PREP AREA BY THE STOVE. ALSO NOTED SOME BOXES OF CUTLERY (UNUSED) BEING GNAWED INTO. NO FOOD PACKAGES WERE GNAWED INTO. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINAT...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS AND BOWLS WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

FOOD CONTAINERS STORED ON FLOOR AT THE KITCHEN PREP AREA AND WAITER STATION. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.

WIPING CLOTHS: PROPERLY USED & STORED

NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

NOTED BOXES OF UNSED KITCHENWARE (SILVERWARE) STILL INSIDE BOXES GNAWED INTO BY PEST. INSTRUCTED TO CLEAN AND SANITIZE SILVERWARE BEFORE USE.

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

NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.

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

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

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

NOTED CARDBOARD BOXES AND FOIL PAPER USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES AND FOIL PAPER TO PREVENT HIDING PLACES FOR PEST.

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

NOTED RUSTY AND DIRTY SHELVES THROUGHOUT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED HEAVY GREASE, DIRT AND GRIME INSIDE COOKING EQUIPMENT, SHELVES AND STORAGE UNITS THROUGHOUT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- --FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE PREP AREA ENCRUSTED WITH THICK GREASE AND GRIME. --FLOORS UNDERNEATH THE 3 COMPARTMENT SINK WITH DIRT AND STANDING WATER, DIR...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS UNUSED EQUIPMENT AND IN FOOD/DRY STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED STANDING WATER AND ACCUMULATED DIRT BUILD UP ON FLOOR AT BOTH WASHROOMS AND FOOD/DIRT BUILD UP ON FLOOR AT SITTING AREAS. INSTRUCTED MANAGER MUST DETAIL CLEAN FLOORS THROUGHOUT WASHROOMS AND SITTING AREAS AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.

PROPER HOT HOLDING TEMPERATURES

NOTED THE FOLLOWING TCS FOODS HELD AT IMPROPER HOT HOLDING TEMPERATURES THROUGHOUT THE PREP AREA. COOKED RICE AT 125F IN A LARGE COVERED POT, COOKED LAMB IN A LARGE COVERED POT UNDER THE COOKED RICE ON THE FLOOR AT 108.3F. COOKED PEANUT AND CURRY SAU...

PROPER COLD HOLDING TEMPERATURES

NOTED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURES. YOGURT IN INDIVIDUAL TOGO CONTAINERS IN A LARGE BUS PAN ON SHELVING IN THE REAR KITCHEN AT 55.4F, RAW CHICKEN INSIDE A PLASTIC GROCERY BAG IN THE TALL REACH-IN COOLER AT 47.4F,...

PROPER DATE MARKING AND DISPOSITION

NOTED PREPARED TCS FOODS IN VARIOUS COOLERS, HELD OVERNIGHT, NOT PROPERLY DATE LABELED WITH EXPIRATION DATES. NO DATES OR LABELS OF ANY KIND ON PREPARED FOODS SUCH AS COOKED RICE, ASSORTED COOKED MEATS AND SAUCES. PRIORITY FOUNDATION VIOLATION 7-38-0...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK FOODS NOT IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

PERSONAL CLEANLINESS

ALL FOOD HANDLERS/FOOD PREPARERS MUST WEAR EFFECTIVE HAIR RESTRAINTS INCLUDING BEARD RESTRAINTS.

WIPING CLOTHS: PROPERLY USED & STORED

EXTREMELY SOILED WIPING CLOTHS THROUGHOUT THE KITCHEN ON PREP SURFACES. MUST STORE ALL WIPING CLOTHS IN A CONTAINER WITH A SANITIZING SOLUTION.

IN-USE UTENSILS: PROPERLY STORED

NOTED EXTREMELY DIRTY KNIVES AND UTENSILS BEING IMPROPERLY STORED ON DIRTY TABLES AND SHELVING. INSTRUCTED TO STORE IN CLEAN CONTAINERS AND IN CLEAN KNIFE HOLDER.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

ALL TO GO FOOD CONTAINERS THROUGHOUT MUST BE STORED INVERTED.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.

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

: MUST NOT USE PLASTIC GARBAGE BAGS FOR FOOD STORAGE INSIDE THE COOLERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.

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

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR FOODS OR ANY STORED ITEMS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST NOT USE TINFOIL AS LINER FOR SHELVING THROUGHOUT THE FACILITY.MUST REMOVE TO BE SMOOTH AND CLEANABLE.----NOTED DIRTY, FOOD ENCRUSTED SHELVING THROUGHOUT THE FACILITY. MUST CLEAN AND MAINTAIN.---NOTED RAW WOODEN SHELVING THROUGHOUT THE KITCHEN. I...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

THE FOLLOWING EQUIPMENT NOTED EXTREMELY DIRTY WITH FOOD DEBRIS AND GREASE: INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT. INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS. MUST CLEAN AND MAINTAIN ALL.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED DIRTY FOOD AND GREASE SPLATTERED WALLS THROUGHOUT THE KITCHEN, FOOD STORAGE AREAS, ENTRANCE TO MOP SINK ROOM.----NOTED DIRTY FLOORS THROUGHOUT THE FACILITY.-----EXCESSIVE DUST ON CEILING VENTILATION COVER IN THE WASHROOM. INSTRUCTED TO CLEAN AL...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED MISSING/DAMAGED TILES SURROUNDING THE WASH BASIN OF THE HALLWAY HAND WASHING SINK. MUST REPLACE/REPAIR.

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. THE PERSON IN CHARGE WITH AN EXPIRED SANITATION CERTIFICATE WAS TELEPHONED AT THE INITIAL INSPECTION AND ARRIVED LATER DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-0...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED THE PREP/DISH HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK BLOCKED BY A LARGE GARBAGE CAN AND LARGE OVERSIZED POTS ON THE CAN. EMPLOYEE REMOVED. SINK MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED EMPLOYEE WASHING DISHES/POTS/UTENSILS AT THE THREE COMPARTMENT SINK WITH SOAPY WATER ONLY. SINK NOT PROPERLY SET TO WASH, RINSE AND SANITIZE AND NOT SANITIZING THE WASHED DISHWARES. REVIEWED PROPER SANITIZING AND SINK SET UP. PRIORITY VIOLAT...

PROPER HOT HOLDING TEMPERATURES

NOTED THE FOLLOWING COOKED TCS FOODS NOT HELD AT PROPER HOT HOLDING TEMPERATURES:TOMATO BASED SAUCE 57.5F, COOKED LAMB 52.3, CHICKEN 62.6F, COOKED RICE 103.8F. FOODS STORED IN POTS ON PREP TABLES, UNLIT STOVES. ALL DISCARDED. PRIORITY VIOLATION 7-38-...

PROPER COLD HOLDING TEMPERATURES

NOTED THE FOLLOWING TCS FOODS NOT PROPERLY MAINTAINED AT COLD TEMPERATURE OF 41F OR BELOW: COOKED RICE INSIDE A COOLER AT 45.3F, EGGS ON SHELVING IN THE REAR PREP AREA AT 56.1F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 FOR CITATI...

PROPER DATE MARKING AND DISPOSITION

NOTED PREPARED TCS FOODS IN VARIOUS COOLERS, HELD OVERNIGHT, NOT PROPERLY DATE LABELED WITH EXPIRATION DATES. NO DATES OR LABELS OF ANY KIND ON PREPARED FOODS SUCH AS COOKED RICE, ASSORTED COOKED MEATS AND SAUCES. PRIORITY FOUNDATION VIOLATION 7-38-0...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK FOODS NOT IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MUST NOT STORE CLEAN UTENSILS/POTS/PANS ABOVE THE MOP SINK.

PERSONAL CLEANLINESS

ALL FOOD HANDLERS/FOOD PREPARERS MUST WEAR EFFECTIVE HAIR RESTRAINTS INCLUDING BEARD RESTRAINTS.

WIPING CLOTHS: PROPERLY USED & STORED

EXTREMELY SOILED WIPING CLOTHS THROUGHOUT THE KITCHEN ON PREP SURFACES. MUST STORE ALL WIPING CLOTHS IN A CONTAINER WITH A SANITIZING SOLUTION.

IN-USE UTENSILS: PROPERLY STORED

NOTED EXTREMELY DIRTY KNIVES AND UTENSILS BEING IMPROPERLY STORED ON DIRTY TABLES AND SHELVING. INSTRUCTED TO STORE IN CLEAN CONTAINERS AND IN CLEAN KNIFE HOLDER.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

ALL TO GO FOOD CONTAINERS THROUGHOUT MUST BE STORED INVERTED.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.

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

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR FOODS OR ANY STORED ITEMS.

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

MUST NOT USE PLASTIC GARBAGE BAGS FOR FOOD STORAGE INSIDE THE COOLERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

THE FOLLOWING EQUIPMENT NOTED EXTREMELY DIRTY WITH FOOD DEBRIS AND GREASE: INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT. INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS. MUST CLEAN AND MAINTAIN ALL.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST NOT USE TINFOIL AS LINER FOR SHELVING THROUGHOUT THE FACILITY.MUST REMOVE TO BE SMOOTH AND CLEANABLE.----NOTED DIRTY, FOOD ENCRUSTED SHELVING THROUGHOUT THE FACILITY. MUST CLEAN AND MAINTAIN.---NOTED RAW WOODEN SHELVING THROUGHOUT THE KITCHEN. I...

53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED DIRTY FOOD AND GREASE SPLATTERED WALLS THROUGHOUT THE KITCHEN, FOOD STORAGE AREAS, ENTRANCE TO MOP SINK ROOM.----NOTED DIRTY FLOORS THROUGHOUT THE FACILITY.-----EXCESSIVE DUST ON CEILING VENTILATION COVER IN THE WASHROOM. INSTRUCTED TO CLEAN A...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED MISSING/DAMAGED TILES SURROUNDING THE WASH BASIN OF THE HALLWAY HAND WASHING SINK. MUST REPLACE/REPAIR.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED 40 LIVE SMALL FLIES AT DISHWASH AREA AND PREP AREA. INSTRUCTED MANAGER MUST REMOVE ALL SMALL FLY ACTIVITY BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-020(A). ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED STANDING WATER ON FLOOR AROUND DISHWASH AREA. MUST KEEP FLOOR DRY/CLEAN THROUGHOUT.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

4-301.12 INSTRUCTED PROVIDE 3 WORKING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-601.11(C) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL HANDSINK CABINET INSIDE (2) WASHROOMS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.

ALLERGEN TRAINING AS REQUIRED

2-102.13 FOUND EXPIRED APPROVED ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINK (PREP, WASHROOMS, DINING ROOM)

PROPER COLD HOLDING TEMPERATURES

FOUND TCS FOODS STORED IN POTS ON TOP OF THE PREP TABLE IN THE KITCHEN AT IMPROPER TEMPERATURE REQUIREMENTS. NOTED INTERNAL TEMPERATURE OF COOKED LAMB (COOKED FROM LAST NIGHT) AT 79.0F, 78.9F, 82.7F INSTRUCTED PERSON IN CHARGE, TCS FOODS MUST MAINTAI...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, HERBS, SPICES ETC)

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD BOXES STORED ON THE FLOOR. MUST BE STORED 6" OFF THE FLOOR TO PREVENT CONTAMINATION AND FOR EASY ACCESS ON CLEANING.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

INSTRUCTED PROVIDE 3 WORKING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL HANDSINK CABINET INSIDE (2) WASHROOMS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL STORAGE RACKS WITH EXCESSIVE GREASE ACCUMULATION IN THE KITCHEN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

INSTRUCTED TO REPAIR LOOSE FAUCET AT HAND SINK INSIDE (OLD) WASHROOM.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

TOILET ROOM DOORS MUST BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED LEAVES AND DEBRIS ON GROUND UNDER AND AROUND GARBAGE DUMPSTER IN REAR OUTSIDE AREA . INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT THE KITCHEN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH FOOD SPILLAGE AROUND THE KITCHEN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND CLUTTER INSIDE REAR HVAC CLOSET TO PREVENT PEST HARBORAGE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.

ALLERGEN TRAINING AS REQUIRED

FOUND EXPIRED APPROVED ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2578437 ISSUED ON 07-14-2023. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #36 - OBSERVED NO THERMOMETERS WITHIN WITHIN REFRIGERATION UNITS. MUST INSTALL THERMOMETERS WITHI...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO THERMOMETERS WITHIN WITHIN REFRIGERATION UNITS. MUST INSTALL THERMOMETERS WITHIN ALL COOLERS AND MAINTAIN.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED REAR DOOR OPEN. ALL OPENINGS TO THE OUTSIDE MUST BE PROTECTED FROM PEST ENTRY.

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

4-101.17 Inspector Comments: OBSERVED RAW WOOD SHELVING ABOVE 3 COMPARTMENT SINK IN FOOD PREP AREA. SEAL OR PAINT RAW WOOD SO THAT IT IS SMOOTH AND EASILY CLEANABLE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

: OBSERVED PLUMBING FIXTURED IN WASHROOM UNCLEAN. FIXTURES CLEANED DURING INSPECTION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FLOORS, WALLS, AND DOORS UNCLEAN. MUST CLEAN AND MAINTAIN ALL FLOORS UNDER AND BEHIND COOKING AND REFRIGERAITON EQUIPMENT. MUST CLEAN ALL WALLS IN COOKING AND PREP AREAS. MUST CLEAN ALL DOORS IN KITCHEN AND WASHROOMS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED FILTERS ABOVE HOODS NEED TO BE CLEANED AND MAINTAINED.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CITY OF CHICAGO CERTIFED FOOD MANAGER ON SITE WHILE TIME/ TEMPERAURE CONTROLLED FOODS ARE SERVED INCLUDING COOKED RICE AND COOKED CHICKEN. PRIORITY FOUNDATION VIOLATION 7-38-012

PROPER COLD HOLDING TEMPERATURES

OBSERVED 31 DOZEN EGGS ON A SHELF AT ROOM TEMPERAURE OF 72F. ALL EGGS WERE DISCARDED AND DENATURED. PRIORITY VIOLATION 7-38-005

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO THERMOMETERS WITHIN WITHIN REFRIGERATION UNITS. MUST INSTALL THERMOMETERS WITHIN ALL COOLERS AND MAINTAIN.

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

OBSERVED RAW WOOD SHELVING ABOVE 3 COMPARTMENT SINK IN FOOD PREP AREA. SEAL OR PAINT RAW WOOD SO THAT IT IS SMOOTH AND EASILY CLEANABLE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED PLUMBING FIXTURED IN WASHROOM UNCLEAN. FIXTURES CLEANED DURING INSPECTION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FLOORS, WALLS, AND DOORS UNCLEAN. MUST CLEAN AND MAINTAIN ALL FLOORS UNDER AND BEHIND COOKING AND REFRIGERAITON EQUIPMENT. MUST CLEAN ALL WALLS IN COOKING AND PREP AREAS. MUST CLEAN ALL DOORS IN KITCHEN AND WASHROOMS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED FILTERS ABOVE HOODS NEED TO BE CLEANED AND MAINTAINED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

HAND SINK BLOCKED BY LARGE GARBAGE CAN IN NEAR 3 COMPARTMENT SINK. THE FACILITY MUST ENSURE ALL HAND SINKS ARE EASILY ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030 CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO SOAP IS PROVIDED AT HAND SINKS IN THE FACILITY. THE FACILITY MUST PROVIDE SOAP AT ALL HAND SINKS ON SITE. CONSOLIDATE WITH ABOVE VIOLATION #10 FOR CITATION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO PAPER TOWELS ARE PROVIDED AT HAND SINKS ON SITE. THE FACILITY MUST PROVIDE PAPER TOWELS AT ALL HAND SINKS ON SITE. CONSOLIDATE WITH ABOVE VIOLATION #10 FOR CITATION.

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED

OBSERVED CHEMICAL DISH SOAP BUCKETS BEING USED TO STORE FOOD ITEMS THROUGHOUT THE FACILITY, SUCH AS COOKED SAUCES, COOKED MEATS, AND SOAKING RAW RICE. THE FACILITY MUST DISCARD ALL FOOD ITEMS AND NON-FOOD GRADE BUCKETS ON SITE. PRIORITY VIOLATION 7-3...

PROPER HOT HOLDING TEMPERATURES

OBSERVED COOKED RICE, COOKED MEAT, COOKED VEGETABLES, AND COOKED SAUCES AT IMPROPER HOT HOLDING TEMPERATURES MEASURED BETWEEN 78.8-92*F. FOODS WERE FOUND THROUGHOUT THE PREP AREA ON PREP TABLES AND UNLIT STOVETOPS. THE FACILITY MUST ENSURE HOT HOLDIN...

PROPER COLD HOLDING TEMPERATURES

OBSERVED EGGS, YOGURT, COOKED MEAT, AND RAW CHICKEN AT IMPROPER TEMPERATURES BETWEEN 50.7-69.6*F THROUGHOUT THE FOOD PREP AREA ON SHELVING. THE FACILITY MUST ENSURE ALL COLD TCS FOODS MAINTAIN A TEMPERATURE OF 41*F AND BELOW UNDER REFRIGERATION. ALL ...

PROPER DATE MARKING AND DISPOSITION

OBSERVED PREPARED TCS FOODS NOT DATE MARKED WITH ANY DATES, INCLUDING EXPIRATION DATES ON ALL FOODS THROUGHOUT ALL COOLERS ON SITE. THE FACILITY MUST PROVIDE DATE DISCARD DATES ON ALL PREPARED TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATIO...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL BULK FOOD CONTAINERS, INCLUDING SPICES, MUST BE LABELED WITH THE PRODUCT COMMON NAME.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED INFESTATION OF OVER 75 LIVE ROACHES THROUGHOUT DISH AND FOOD PREPARATION AREA. THE FACILITY MUST WORK WITH A LICENSED PEST CONTROL COMPANY TO ELIMINATE ROACH ACTIVITY IN THE FACILITY. PRIORITY VIOLATION 7-38-020(A) CITATION ISSUED.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

FOOD CONTAINERS ARE STORED ON THE FLOOR THROUGHOUT THE KITCHEN FACILITY. THE FACILITY MUST ENSURE ALL ITEMS ARE AT LEAST 6" ABOVE THE FLOOR.

IN-USE UTENSILS: PROPERLY STORED

FOOD KITCHEN EQUIPMENT IS STORED ON THE FLOOR IN THE PREPARATION AREA. THE FACILITY MUST ENSURE ALL ITEMS ARE AT LEAST 6" ABOVE THE FLOOR.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

THE INTERIOR/EXTERIOR OF ALL KITCHEN/COOKING EQUIPMENT IS HEAVILY GREASED. THE FACILITY MUST ENSURE ALL KITCHEN EQUIPMENT IS CLEAN TO SIGHT AND TOUCH.----ALL SHELVING THROUGHOUT THE FACILITY IS DIRTY WITH FOOD DEBRIS. MUST CLEAN ALL AND MAINTAIN.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED EXCESSIVE OVERFLOWING GREASE FROM THE OUTSIDE GREASE WASTE RECEPTACLE ON THE GROUND AND EXTERIOR OF THE GREASE CONTAINER. FACILITY MUST CLEAN GROUND UNDER GREASE RECEPTACLE AND EXTERIOR OF GREASE RECEPTACLE. PRIORITY FOUNDATION VIOLATION 7-3...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRTY FLOORS, WALLS, AND CEILINGS THROUGHOUT THE ENTIRE FACILITY. THE FACILITY MUST CLEAN ALL NON-FOOD CONTACT SURFACES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MISSING CEILING AND FLOOR TILES THROUGHOUT THE FACILITY. THE FACILITY MUST PROVIDE FLOOR TILES AND CEILING TILES THAT ARE SMOOTH AND EASILY CLEANABLE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED LIVE ROACHES IN COOLER AND ON FLOOR. MUST ELIMINATE ALL LIVE ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020 (A)

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED POTS AND PANS TOO BIG TO FIT IN 3 COMPARTMENT SINKS. EITHER REMOVE POTS AND PANS FROM PREMISES OR PROVIDE CLEAN IN PLACE PROCEDURE THAT IS APPROVED BY CDPH.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND FLOORS NOT CLEAN AT PREPARATION AREAS AND RESTROOM. MUST CLEAN AND SANITIZE.

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

FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES.PRIORITY VIOLATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

FOUND NO VOMIT AND DIARRHEAL CLEAN UP POLICY WITH SPILL KIT.PRIORITY FOUNDATION.7-38-005. NO CITATION ISSUED. MUST PROVIDE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

FOUND NO PAPER TOWELS AT HAND SINK AT PREPARATION AREAS.PRIORITY FOUNDATION. CITATION ISSUED.7-38-030C. MUST PROVIDE.

PROPER COLD HOLDING TEMPERATURES

FOUND TCS FOODS INSIDE REACH IN COOLERS AT IMPROPER COLD HOLDING TEMPERATURES:25 POUNDS OF COOKED LAMB AT 57.4F, 15 POUNDS OF RAW MARINATED CHICKEN AT 58.6F,35 POUNDS OF RAW CHICKEN AT 61.5F, 30POUNDS OF GROUND LAMB AT 46.8F, AND 30POUNDS LENTIL SAU...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

FOUND LIVE ROACH ACTIVITY THROUGHOUT FACILITY. OBSERVED MORE THAN 50 LIVE ROACHES THROUGHOUT PREMISES. MOREOVER, OBSERVED SMALL FLY ACTIVITY AT RESTROOM AND KITCHEN AREAS. PRIORITY VIOLATION.CITATION ISSUED. 7-38-020A. MUST NOTIFY PEST CONTROL OPERAT...

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

FOUND FOOD CONTAINERS NOT STORED PROPERLY(POTS/CONTAINERS ETC.).MUST STORE ON DRYING RACKS INVERTED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

FOUND FOLLOWING NOT CLEAN: STOVES, INTERIOR OF REACH IN COOLERS, TABLES, ALL SINKS, AND ALL COOKING EQUIPMENT.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

FOUND TRASH CAN INSIDE RESTROOM WITH NO LIDS.MUST PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND FLOORS NOT CLEAN AT PREPARATION AREAS AND RESTROOM. MUST CLEAN AND SANITIZE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOUND FOODHANDLER WITH NO CERTIFICATE. MUST PROVIDE.

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

NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE AND PROVIDE CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

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

MUST DETAIL CLEAN AND SANITIZE THE CHOPPING BOARD AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

DETAIL CLEAN THE FLOOR IN THE PREP/DISH WASHING AREA AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

SEALED THE GAP IN BETWEEN THE WOOD FLOORING IN THE DINING AREA TO MAKE THE FLOOR SMOOTH EASILY CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

GAP/HOLE TRHOUGHOUT THE RESTAURANT( FRONT, AND KITCHEN/PREP AREA). MUST SEALED THE HOLE/GAP AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

VENTILATION IN THE WASHROOM NOT WORKING. MUST REPAIR AND MAINTIAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

ALL EMPLOYEES HANDLING FOOD MUST OBTAIN A FOOD HANDLER TRAINING CERTIFICATE. AND RENEW IT EVERY 3 YEARS.

ALLERGEN TRAINING AS REQUIRED

ALL CERTIFIED FOOD SERVICE MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE AND RE NEW IT EVERY 3 YEARS.