T.b.s. African Restaurants

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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED...

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE AND REMOVE CARDBOARDS FROM SHELVING UNIT IN DISH WASHING AREA, CLEAN-SANITIZE; FREEZERS, AND CABINETS, INCLUDING CABINETS IN WASHROOMS.

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 IN STORAGE ROOMS AND WASHROOMS.

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. MUST REPLACE DAMAGED CEILING PANELS THRU-OUT 2ND FLOOR DINING ROOM.

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...

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

MUST REMOVE CLUTTER FROM STORAGE ROOMS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

CLEANING TOWELS MUST BE PROPERLY STORED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. OBSERVED A STEAM TABLE USING (DIETHYLENE GLYCOL) BURNERS OR PICNIC BURNERS WHICH CONTAINED POTENTIALLY HAZARDOUS FOODS NOTED IN VIOLATIO...

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

All hot food shall be stored at a temperature of 140F or higher. FOUND 2 TYPES OF COOKED RICE, COLLARD GREENS MIXED WITH CHOPPED VEGETABLES, CHOPPED AND COOKED PLANTAINS AND COOKED YAMS IN SAUCE AT TEMPERATURES RANGING FROM 103.6 - 120.9 DEGREES F...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER AVAILABLE THROUGHOUT PREMISES. INSTRUCTED MANAGER TO PROVIDE HOT AND COLD RUNNING W...

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 PROPERLY LABELED ALL FOODS IN REFRIGERATION UNITS. PROVIDE NAME AND DATE.

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. PROVIDE SEAL UNDER MISALIGNED REAR SCREEN DOOR (NOT OPEN AT TIME OF INSPECTION.)

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. FOUND IMPROPER TEMP OF POTENTIALLY HAZARDOUS FOOD IN REACH IN COOLER, FOUND BEEF STEW AND GOAT MEAT AT 46.7 TO 47.0F OWNER DENATURAL, TOTAL POUND 35 LBS. COST 150.OO

* 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 ONE ON SITE WITH A FOOD SANITATION DURING PRPPARED FOOD.NON POST OR DISPLAY

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

MUST COMPLY WITH VIOLATIONS NOTED IN INSPECTION # 233681 DATED 5.10.10.

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

MUST COMPLY WITH VIOLATIONS NOTED IN INSPECTION # 233681 DATED 5.10.10

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

MUST COMPLY WITH VIOLATIONS NOTED IN INSPECTION # 233681 DATED 5.10.10

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

MUST COMPLY WITH VIOLATIONS NOTED IN INSPECTION # 233681 DATED 5.10.10

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED TUBE IN BLACK WATER IN REAR AREA NOT PART OF THIS P...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. MUST PREVENT POSSIBLE BACK FLOW FROM HOSE CONNECTED TO COMPR...

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OB...

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. LABEL ALL FOODS WITH NAME AND DATE.

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. REMOVE DUCT TAPE FROM HANDLES OF 2 DOOR STAND UP COOLER.

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. CLEAN TANNING SALONS STORAGE AREA TO REMOVE DEBRIS, STORE ITEMS TO PREVENT PEST HARBORAGE. REMOVE BLUE LIQUID FROM FLOOR NEAR SINK IN ...

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. SEAL HOLES IN WALL IN PREP AREA AND THROUGHOUT PREMISES AS NEEDED. PROVIDE BASEBOARD UNDER HAND WASHING SINK IN PREP AREA AND SEAL ALL BASEBOARDS THROUGHOUT PREMISES.

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

PROVIDE LIGHT SHIELDS ABOVE ALL FOOD PREP AND STORAGE AREAS. PROVIDE MISSING LIGHTS FOR REAR 3 COMPARTMENT SINK WITH SHIELDS.. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. PROPERLY DRAIN TUBE IN BUCKET FILLED AND SPILLING ONTO FLOOR IN TANNING SALON STORAGE AREA. DRAIN TUBE INTO FLOOR DRAIN WITH A 2" AIR GAP TO...