Urban Vegan

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

FOUND A BRITA FILTER ATTACHED TO THE FAUCET HEAD OF THE EXPOSED HAND SINK IN THE REAR. INSTRUCTED TO USE EXPOSED HAND SINKS FOR HANDWASHING ONLY AT ALL TIMES.

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

MUST DETAIL CLEAN AND MAINTAIN THE FLOORS IN THE CORNER BEHIND THE COOKING EQUIPMENT AND ALSO UNDER THE DRY FOOD STORAGE RACK IN THE REAR TO REMOVE SCRAPS AND FOOD OTHER FOOD DEBRIS BUILDUP.

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

FOUND LOW HOT WATER PRESSURE AT THE CUSTOMER/EMPLOYEE WASHBOWL SINK. INSTRUCTED TO REPAIR SINK TO PROVIDE HOT/COLD WATER UNDER CITY PRESSURE AT ALL TIMES.

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

INSTRUCTED TO INSTALL A SPLASH GUARD AT THE REAR PREP HAND SINK OR RELOCATE THE CLEAN UTENTSILS LOCATED NEXT TO THE HANDSINK, REPLACE STAINED CUTTING BOARD IN THE REAR PREP AREA, AND DEFROST REACH-IN FREEZER IN REAR PREP AREA TO ELIMINATE HEAVY FROST...

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

DETAIL CLEAN AND MAINTAIN ALL REACH-IN COOLER RUBBER GASKETS THROUGHOUT PREMISES. DETAIL CLEAN AND MAINTAIN THE SHELF UNDER THE MICROWAVE TO REMOVE FOOD DEBRIS AND ALSO DETAIL CLEAN AND MAINTAIN THE HOODVENTS ABOVE THE COOKING EQUIPMENT TO ELIMINATE...

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

INSRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENTS IN THE FRONT SERVICE AREA TO REMOVE DUST ACCUMULATION. REPAIR SLOW DRAINING SINKS AT ALL 3 COMPARTMENTS OF THE 3-COMPARTMENT SINK IN REAR PREP AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED PLASTIC CUPS USED TO SCOOP BULK FOODS. PROVIDE HANDLED SCOOPS FOR BULK FOODS WITH HANDLE OUT OF FOOD.

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

NOTED WASTE WATER BACKING UP FROM FLOOR DRAIN IN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN. CRITICAL CITATION ISSUED 7-38-030. PLUMBER ARRIVED DURING INSPECTION AND WAS ABLE TO REPAIR CLOGGED SEWAGE PIPE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

CERTIFIED FOOD SERVICE MANAGER NOT ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS BROWN RICE SOUPS SHRIMP PAD THAI ORANGE CHICKEN ETC. INSTRUCTED ABOVE THAT CERTIFIED FOOD MANAGER HAS TO BE ON SITE AT ALL TIMES POTENT...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NOTED FRONT EXPOSED HAND WASH SINK IN KITCHEN FOOD PREP AREA CLOGGED. MUST REPAIR AND MAINTAIN. SERIOUS CITATION ISSUED. 7-38-030. PLUMBER ARRIVED DURING INSPECTION AND REPAIR CLOGGED.

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

DETAIL CLEAN INTERIOR OF REACH-IN COOLER AND FAN INSIDE COOLER. DETAIL CLEAN FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA.

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

DETAIL CLEAN FLOOR UNDER AROUN AND BEHIND COOKING EQUIPMENT IN PREP AREA AND REAR FOOD STORAGE AREA BETWEEN REFRIGERATION UNITS REMOVE GREASE ENCRUSTED AND FOOD DEBRIS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. ALL REFRIGERATION UNITS IN ESTABLISHMENT, THREE COOLERS, FOUND AT IMPROPER TEMPERATURES. 1ST FOUND AT 51.6F WITH TOFU @ 47.7F. 2ND FOUND AT 48.8F WITH SOY CHICKEN @ 47.2F. 3RD FOUND AT 47.7F WITH S...

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND IN THE ABOVE MENTIONED COOLERS AT IMPROPER TEMPERATURES. APPROXIMATELY 3LBS TOFU AT 47.7, 1GL. CURRY SAUCE AT 45.6F, 30LBS SOY CHICKEN AT RANGING BETWEEN 46.2F TO 48F. 3LBS SOY MEAT ST 55.9. ALL FOOD DI...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

NO HOT WATER THROUGHOUT PREMISES DUE TO BUILDING MAINTENANCE PERSONNEL ATTACHING A HOSE TO THE ESTABLISHMENTS HOT WATER TANK AND DRAINING TANK OF ALL HOT WATER. HOSE WAS DISCONNECTED AND HOT WATER RESTORED. INSTRUCTED MUST HAVE HOT WATER AT ALL TIMES...

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

OBSERVED RUBBER GARDEN HOSE ATTACHED TO ESTABLISHMENTS HOT/COLD WATER TANK IN BASEMENT. HOSE RAN OUT THE BASEMENT, DOWN REAR PATIO WALK-WAY AND INTO A GROUND WASTE WATER DRAIN FILLED WITH WASTE WATER. HOSE REMOVED FROM WATER TANK. CRITICAL CITATION I...

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

REAR EXIT SCREEN DOOR NOT RODENT/INSECT PROOFED. LARGE OPEN HOLE IN BOTTOM OF MESH SCREEN OF DOOR. INSTRUCTED TO REPAIR/REPLACE AND MAKE DOOR TIGHT FITTING ON ALL SIDES WITH NO OPEN HOLES. SERIOUS CITATION ISSUED. 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION WHILE FOODS WERE BEING PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012.

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

ALL EXPOSED TABLEWARES MUST BE COVERED OR WRAPPED.

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

TALL REACH-IN FREEZER WITH EXCESSIVE ICE. MUST REMOVE.

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

FLOORS UNDER ALL COOKING EQUIPMENT WITH FOOD AND GREASE DEBRIS. MUST CLEAN AND MAINTAIN.

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

MUST NOT USE TIN FOIL AS LINER FOR WALL NEXT TO COOKS LINE.

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

LEAK UNDER REAR EXPOSED HAND SINK. MUST REPAIR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION AND FREEZER UNITS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. SMALL COOLER AT IMPROPER TEMPERATURE 50F.MUST MAINTAIN TEMP OF 40F AND BELOW.

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. RODEN...

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

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE BURROWS IN GANGWAY MUST BE SEALED.GARBAGE OVERFLOWING, NOT ABLE TO CLOSE LIDS.MUST KEEP AREA CLEAN, AND GA...

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. SEAL THE BACK OF WASHBOWL, IN PREP AREA. RAW WOOD MUST BE PAINT WITH NON-TOXIC PAINT OR REPLACE.

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. CLEAN INTERIOR OF ICE MACHINE,REACH-IN FREEZER,INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, PLASTIC CONTAINERS FOR DRY ...

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 FLOOR UNDER COOKING EQUIPMENT,CORNERS AND ALONG WALLS THROUGHOUT.SEAL BASEBOARD WALL THROUGHOUT.

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.CLEAN WALL IN FRONT PREP AREA(DUST AND GREASE BUILD-UP).SEAL WALL BESIDE THE SMALL COOLER, FRONT AREA.

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...