TAXIM.

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.

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 CDPH AND MAINTAINING A SANITIZING SOLUTION OF 50 -100 PPM. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.

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

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 DISCARDED AND DENATURED APPROXIMATELY 11LBS OF PRODUCT VALUED AT APPROXIMATELY $30. IN THE WALK IN COOLER LOCATED IN THE BASEMENT, OBSERVED OCTOPUS HELD AT 48.9F AND CHICKEN HELD AT 44.6F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 36LBS OF OCTOPUS VALUED AT APPROXIMATELY $400 AND APPROXIMATELY 10LBS OF CHICKEN VALUED AT $140. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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

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

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

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

REPEAT CORE VIOLATION. SEE VIOLATION #60.

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 MAINTAIN." INSTRUCTED TO HAVE ALL CERTIFIED MANAGERS COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORD THEREOF ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

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.

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.

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

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.

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

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

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.

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

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 DISCARDED APPROXIMATELY 40# OF FOOD WORTH $200. CRITICAL VIOLATION 7-38-005A.

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. FOOD DISCARDED AND DENATURED. POUNDS 28,VALUE 480 CRITICAL VIOLATION: 7-38-030(A)

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 CASE BY THE FRONT WINDOW,NEED TO REMOVE AND REPAIR DOORS,NO DUCT TAPE ALLOWED..

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 REPAIR.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE GREASE ON FLOOR UNDER THE COOKING EQUIPMENTS,NEED TO CLEAN AND MAINTAIN

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-ABSORBENT MATERIALS.

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

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

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

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

LABEL ALL BULK CONTAINERS IN BASEMENT STORAGE AREA.

REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN BASEMENT.

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

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

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

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

REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK IN REAR PREP AREA.

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

STORE WASH CLOTHS IN SANITIZING SOLUTION.

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

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.

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

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

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

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

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

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

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

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 KITCHEN ENTRANCE DOOR AT ALL TIMES.

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.

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.

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 MAIN KITCHEN.

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 provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT ABOVE 1 COMPARTMENT SINK IN KITCHEN AREA.

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST CLEAN HOOD OVER STOVE AT KITCHEN. MUST REPAIR SLOW DRAINING 2ND COMPARTMENT WASHBOWL SINK ON THE RIGHT SIDE.

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.

The walls and ceilings shall be in good repair and easily cleaned.WALLS BEHIND FRONT SERVICE BAR NOT SMOOTH,EASILY CLEANABLE.

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.

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 CLUTTER/PERSONAL BELONGINGS,REMAINING ITEMS MUST BE STORED 6" OFF FLOOR.

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