Turkish Cuisine and Bakery

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

BASEMENT PREP AREA BULK CONTAINERS (SUGAR, FLOUR) NOT LABELED ALSO FOODS NOT LABELED OR DATED INSIDE WALK IN COOLER. INSTRUCTED MANAGER TO LABEL FOODS IN WALK IN COOLER AND LABEL ALL BULK CONTAINERS.

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

OBSERVED STANDING WATER ON FLOOR AROUND 3-COMPARTMENT SINK GREASE TRAP. INSTRUCTED MANAGER TO KEEP FLOOR DRY/CLEAN THROUGHOUT.

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

REAR HEATER ROOM FLOOR CLUTTERED. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

FOUND LOW TEMPERATURE DISH WASHING MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (OPPM-CHLORINE) AT TIME OF INSPECTION 3/17/14. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT PROPERLY SANITIZES BETWEEN 50-100 PPM CHLORINE. UNIT WAS TAGGED AND CAN NOT...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE/GRIME BUILDUP.

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

REPLACE MISSING AND WATER DAMAGED CEILING TILES IN THE BASEMENT.

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

OBSERVED GROCERY BAGS USED TO STORE MEAT IN THE BASEMENT WALK-IN COOLER. MUST USE FOOD GRADE STORAGE BAGS/CONTAINERS TO PROPERLY STORE FOODS AT ALL TIMES.

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

NOTED MULTI SERVING UTENSILS (SPOONS,PLATES,CUPS, BOWLS ETC) ON SHELVING AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

NOTED A GRAYISH SLIMY SUBSTANCE INSIDE ICE MACHINE DRIPPING ONTO ICE. INSTRUCTED NOT TO USE ICE MACHINE UNTIL DETAIL CLEANED AND MAINTAINED. MANAGER IMMEDIATELY HAD EMPLOYEES DISCARD ICE AND STARTED CLEANING ICE MACHINE. ALSO NOTED LIVE INSECTS INSI...

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

NOTED SOME LIVE ROACH ACTIVITY ON WALLS BEHIND REFRIGERATION UNITS AND ALONG WALL BY THE SERVING CHART ALL AT THE KITCHEN PREP AREA. NOTED MICE DROPPINGS ALONG WALL UNDERNEATH PREP TABLE AND INSIDE CLOSET USED FOR DIRTY LINEN AT THE BASEMENT FOOD PRE...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

NOTED OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE ON TOP. LID,LIPS AND DRIPPING DOWN THE SIDES. THIS IS FOOD SOURCE FOR PEST. INSTRUCTED TO CLEAN AND MAINTAIN CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

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

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS,FREEZERS AND BULK ITEMS NOT LABELED WITH DATE AND NAME OF PRODUCTS. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS DURING STORAGE.

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

NOTED MULTI SERVING UTENSILS (SPOONS,PLATES,CUPS, BOWLS ETC) ON SHELVING AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

NOTED HEAVY ICE BUILT UP INSIDE UPRIGHT FREEZER AT THE KITCHEN AND RUSTY SHELVES INSIDE 2 DOOR REFRIGERATION UNIT. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN FREEZER AND SHELVES AT ALL TIMES.

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

INSTRUCTED TO REPAIR AND MAINTAIN LEAKING FAUCETS AT THE 3 COMPARTMENT SINKS ON 1ST FLOOR AND BASEMENT.

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

OBSERVED LIVE ROACHES UNDER THE PIZZA OVEN,SOUTH-EAST CORNER. ONE ROACH WAS STROLLING ON FLOOR BETWEEN THE COOKING EQUIPMENT AND COOLERS IN KITCHEN. ANOTHER LIVE ROACH WAS OBSERVED IN BASEMENT UNDER THE 3 COMPARTMENT SINK. MANAGEMENT IS REQUIRED TO C...

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

CLEAN FLOOR UNDER THE THREE COMPARTMENT SINK, COOKING EQUIPMENT AND AND UNDER THE STOVE. REMOVE GREASE BUILD-UP. SWEEP FLOOR AT REAR STORAGE AREA, IN BASEMENT AREA, ELEVATE ITEMS NEEDED.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

REAR STAFF WASHROOM DOOR MUST BE SELF CLOSED.

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

PROVIDE STOPPERS AT THREE COMPARTMENT SINK, FIRST FLOOR.

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. ALL CONTAINER NEEDS LABLES AND DATE IN WALK IN UNIT,REACHIN UNIT,IN THE BASEMENT STORAGE AREA

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. ALL CLEAN UTENSILS NEEDS TO BE INVERTED,POT AND PLA...

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.RUSTY SHELVES IN BASEMENT NEEDS TO BE REPAINTED OR REPLACE. CUTTING BOARD OPEN SEAMS,NEEDS TO BE REPLACE.ICE SCOOP NEEDS ...

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. UPRIGHT REFRIGERATION UNIT RUBBER STRIPPING IN POOR REPAIR, WALK IN COOLER RUBBER STRIPPING BROKEN, NEEDS TO BE REPLACE....

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

All utensils shall be thoroughly cleaned and sanitized after each usage.FREEZER UNIT HAS ICE BULID UP NEEDS TO DEFOST.

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 BY THE REAR FURNUSE MISSING TILES, HAS WATER DAMAGE. FLOORS IN DRY STROAGE ROOM,AND 1ST FLOOR KITCHEN NEEDS DETAIL CLEANING.STAIRS L...

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...

* 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. found no certified food mgr. with city of chicago food sanitation certificate , when potentially hazardous foods are bei...

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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked ani...

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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, ...

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 under heavy equipment, cooking equipment not clean need detailed cleaning(corners).floors in bsmt.,prep area, storage areas need clea...

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. Use dustless cleaning methods. ceiling tiles that were damaged, stained in kitchen prep areas, storage areas, and dining areas shall be replaced/repair. peeling paint on walls, ceilin...

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...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. employee bathro...

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. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...