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FOOD PROPERLY LABELED; ORIGINAL CONTAINER

OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON FOOD NAME. INSTRUCTED TO PROVIDE.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED NO SPLASHGUARD BETWEEN THE HANDWASH SINK AND THE STORAGE SHELVING UNIT WITH DRIED UTENSILS IMMEDIATELY NEXT TO THE HAND SINK IN THE KITCHEN AREA. INSTRUCTED TO INSTALL A WASHABLE SPLASHGUARD.

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

OBSERVED PLATES NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MOPS STORED IMPROPERLY. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED A BURNED-OUT LIGHT-BULB ABOVE THE FRYER/GRILL/STOVE AREA IN THE KITCHEN. INSTRUCTED TO REPLACE.

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

OBSERVED GROCERY BAGS USED TO STORE FOOD. INSTRUCTED MANAGER TO ONLY USED FOOD GRADE BAGS TO STORE FOOD.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAK FROM FAUCET OF 3 COMPARTMENT SINK WHEN WATER IS RUN. INSTRUCTED MANAGER TO REPAIR FAUCET.

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

OBSERVED RUSTED RACKS IN THE BASEMENT WALK-IN COOLER AND THE KITCHEN NEAR THE DISH AREA. INSTRUCTED MANAGER TO REPAIR OR REPAINT RACKS AND TO ENSURE ALL NON-FOOD CONTACT SURFACES ARE SMOOTH AND EASILY CLEANABLE; OBSERVED ALUMINUM FOIL WRAPPED AROUND ...

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED OUTDOOR GREASE RECEPTACLE WITH LIGHT GREASE BUILD-UP. INSTRUCTED MANAGER TO CLEAN SAID RECEPTACLE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINKS IN THE REAR PREP, DISH AREA, AND TOILET ROOMS. INSTRUCTED TO PROVIDE.

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

OBSERVED TORN GASKET ON 2-DOOR PREP COOLER LOCATED IN REAR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED ONE BURNT-OUT LIGHTBULB AND ONE UNCAPPED OPENING IN THE HOOD ABOVE THE COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND UNNECESSARY CLUTTER IN REAR BASEMENT UNABLE TO REACH CORNER WALLS. MUST ORGANIZE AND REMOVE UNNECESSARY ITEMS TO PREVENT PEST HARBORAGE.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

FOUND LOW TEMPERATURE DISH MACHINE INADEQUATELY SANITIZING AT 0 PPM. LOW TEMPERATURE DISH MACHINE TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE LOW TEMPERATURE DISH MACHINE IS RE-INSPECTED BY ...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND UNNECESSARY CLUTTER IN REAR BASEMENT UNABLE TO REACH CORNER WALLS. MUST ORGANIZE TO PRVENT PEST HARBORAGE.

PROPER COLD HOLDING TEMPERATURES

OBSERVED TCS ITEMS IN BOTH PREP AREA AND DOWNSTAIRS WALK-IN COOLER HELD AT IMPROPER TEMPERATURE. IN THE PREP COOLERS LOCATED IN KITCHEN: CHICKEN AT 45.F AND YOGURT BASED SAUCES AT 47.7F, 48.9F, AND 49.8F, AND RICE AT 54.9F. MANAGEMENT VOLUNTARILY DIS...

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

OBSERVED TORN GASKET ON PREP COOLER LOCATED IN REAR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED SLIGHT LEAK AT FAUCET IN 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED HEAVY BUILD UP OF BLACK SLIME ON CAULK AROUND LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO REMOVE, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED UNSHIELDED LIGHTS ABOVE DISH WASHING AREA. INSTRUCTED TO PROVIDE.

ALLERGEN TRAINING AS REQUIRED

REPEAT CORE VIOLATION. SEE VIOLATION #60.

PREVIOUS CORE VIOLATION CORRECTED

OBSERVED REPEAT CORE VIOLATION NOT CORRECTED FROM INSPECTION #2352293 ON 11/25/2019: "CERTIFED FOOD MANAGERS ON SITE DONT'S HAVE ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING. MUST PROVIDE MAINTAI...

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

THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010.NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUDATION VIOLATION 7-38-005 NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS OR POSTESTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

OBSERVED IMPROPER DATE MARKING ON TCS FOODS HELD MORE 24 HOURS INSIDE ALL PREP COOLERS AND WALK-IN COOLER. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED GREASE BUILD UP ON WALL BEHIND COOKING EQUIPMENT AND FLOOR UNDER AROUND AND BEHINH COOKING EQUIPMENT IN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRT AND DEBRIS ON LIGHT SHIELDS COVERS ABOVE PREP TABLES THROUGHOUT REAR PREP/DISHWASHING AREA. MUST PROVIDE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

CERTIFED FOOD MANAGERS ON SITE DONT'S HAVE ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING. MUST PROVIDE MAINTAIN.

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE 2 DOOR PREP COOLER. OBSERVED COOKED ORZO RICE AT 48.9F, TOMATO SAUCE AT 49.3F, COOKED BULGUR WHEAT AT 50F, YOGURT AT 43.5F, BRAISING SAUCE AT 46.3F. MANAGEMENT VOLUNTARILY ...

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

FOUND 20 POUNDS OF COOKED LAMB AT TEMP OF 47.6F; 8 POUNDS COOKED FISH AT TEMP OF 45.5F BOTH PRODUCTS WERE COOKED ON 9-14-16 AND STORED INSIDE THE TWO DOOR REACH-IN COOLER.UNIT MAINTAINS TEMP OF 39.5F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. FOO...

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

NO VISIBLE BACK FLOW PREVENTER DEVICE PROVIDED AT WATER LINE FOR THE EXPRESSO MACHINE.INSTRUCTED TO INSTALL OR TO KNOW THE LOCATION. EXCESS BROKEN FILTHY DUCT TAPE ON TRAY CARRY STAND,INSTRUCTED TO REPLACE. DUCT TAPE IS USED AT DOORS OF THE DISPLAY ...

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

FLOOR IN KITCHEN AND DISH ROOM NOT MAINTAINED,FLOOR BROKEN AND PEELING PAINT.INSTRUCTED TO REPAIR AND PAINT.ALSO FRONT BASEMENT WERE ICE MACHINE,COOLER AND FREEZER AREA STORED FLOOR IS PITTED,UNEVEN UNABLE TO CLEAN GRIME ON SAID FLOOR,INSTRUCTED TO R...

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

REMOVE SPIDER WEBS ON CEILING THROUGHOUT THE KITCHEN AND DISH ROOM.REPAIR BROKEN CEILING ABOVE THE SWING DOOR OF THE KITCHEN. CAULKING AROUND THE DISH MACHINE IS BROKEN AND WITH BLACK SLIME,INSTRUCTED TO REMOVE REPLACE WITH A SMOOTH,CLEANABLE AND NON...

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

CLEAN WOOD BURNING GRILL TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.

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

FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. 1ST AND BASEMENT AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

HOOD VENTILATION IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN CERTIFICATES FOR ALL FOOD HANDLERS. INFORMATION GIVEN.

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

LABEL ALL BULK CONTAINERS IN BASEMENT STORAGE AREA.

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

REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN BASEMENT.

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

CLEAN INTERIOR AND EXTERIOR OF ALL BULK CONTAINERS, COOKING EQUIPMENT, PREP TABLES, 3-COMPARTMENT SINK.

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS.

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

CLEAN ALL LIGHT SHIELDS, WALLS, AND CEILINGS IN PREP AND DISH WASHING AREAS. CLEAN ALL CEILING VENTS AND DUCT EQUIPMENT(DUST BUILDUP).

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

REPLACE DAMAGED LIGHT SHIELD IN PREP AREA. REPLACE MISSING LIGHT BULB IN VENTILATION HOOD.

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

REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK IN REAR PREP AREA.

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

REMOVE UNNECESSARY ARTICLES AND ELEVATE ALL STOCK OFF FLOOR IN BASEMENT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WASH CLOTHS IN SANITIZING SOLUTION.

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

Foods inside coolers not properly labeled or dated. Intructed to label and date all foods not in orignal containers.

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

Multi use utensils not properly stored. Instructed to wrap utensil on table or serve as needed to customer as needed to prevent contamination before use.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.

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

All prepared food items stored in coolers must be dated & labeled to identify products stored.

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

Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

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

The fan covers inside the refrigeration units and the shelvings inside the walk-in-cooler require a detail cleaning.

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

Light bulbs in the dry storage areas must be shielded located in the basement .

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

Detail clean,maintain dusts accumulations on the ventilation covers throughout the premises and hood and filters over cooking equipments.

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

Food handlers must have hair restraints when working around open food.

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 UTENSILS ON SHELVING RACK BEHIND KI...

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 REPAIR METAL LID HANDLE OF 2 DOOR COOLER.

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 CLEAN AND DEFROST BOTH FREEZERS IN THE BASEMENT.

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 CLEAN FLOORS UNDER AND AROUND KITCHEN COOKING EQUIPMENT. MUST REPAINT MAIN KITCHEN FLOOR. REPAIR CRACKED FLOOR STEP AT ENTRANCE INTO MA...

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. Shielding to protect against broken glass falling into food shall be prov...

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

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING.

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.WALLS BEHIND FRONT SERVICE BAR NOT SMOOTH,EASILY CLEANABLE.

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.MUST PROVIDE ADEQUATE LIGHTING IN FOOD PREP/DISHROOM.

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 CLEAN,ORGANIZE BASEMENT STORAGE ROOMS,REMOVE ALL...

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

All employees shall be required to use effective hair restraints to confine hair.MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.