Zaiqa Restaurant

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12- ALL DRY BULK FOOD CONTAINERS AND SPICES MUST BE PROPERLY LABELED WITH COMMON NAME OUTSIDE THE CONTAINERS.

WIPING CLOTHS: PROPERLY USED & STORED

3-304.14- WIPING CLOTH FOR WIPING THE PREP TABLES,CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

4-903.12- ALL POTS,PANS, TRAYS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST BUILD-UP.

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

4-201.11- FOUND GROCERY BAG BEING USED TO STORED FROZEN FOOD. MUST REPLACE WITH FOOD GRADE STORAGE BAG.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

4-603.15-OBSERVED EXTRA LARGE POTS AND PANS ON PREMISES THAT DOES NOT FIT ON THE 3 COMPARTMENT SINK,BUT NOT BEING USED AT THIS TIME. INSTRUCTED TO REPLACE WITH SMALLER ONES OR INSTALL A LARGE 3 COMPARTMENT SINK.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11- MUST DETAIL CLEAN THE FLOOR THROUGHOUT THE PREMISES. ALONG THE WALL BASE, ALL CORNER IN THE FRONT AND REAR PREP AREA. IN THE REAR STORAGE AREA, BY THE 3 COMPARTMENT SINK AND MOP SINK AREA. INSIDE WALK IN COOLER AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13- NO PROOF OF FO0D HANDLER TRAINING CERTIFICTATE FOR THE REST OF EMPLOYEES HANDLING FOOD. MUST PROVIDE.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON SITE . POSTED ON SITE WAS SERVE SAFE EXAMINATION DATE 12/27/118. INSTRUCTED TO GET CITY OF CHICAGO SANITATION CERTIFICATE IN MALCOLM X COLLEGE AND POST THE CERTIFICATE ON SITE. PRIORITY FOUNDATION ...

PROPER COLD HOLDING TEMPERATURES

COOKED READY TO EAT TCS FOODS AT IMPROPER TEMPERATURE INSIDE THE WALK IN COOLER. SUCH AS GOAT MEAT AT 48.9F, CHICKEN AT 44.8F, COOKED RICE AT 44.8F, COOKED POTATOES AT 47.0F. INSTRUCTED MANAGER THAT ALL TCS COOKED READY TO EAT FOOD INSIDE THE WALK IN...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

ALL DRY BULK FOOD CONTAINERS AND SPICES MUST BE PROPERLY LABELED WITH COMMON NAME OUTSIDE THE CONTAINERS.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

UPGRADED TO PRIODRITY FOUNDATION.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

FOUND EVIDENCE OF MICE DROPPINGS IN THE REAR STORAGE AREA UNDERNEATH THE WIRE RACK SHELVINGS OVER 25 TOTAL AND IN THE FRONT UNUSED DISPLAY COOLER AREA ALONG THE WALL BASE AND CORNER OVER 20 TOTAL. INSTRUCTED TO REMOVE THE DROPPINGS, CLEAN AND SANITIZ...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

UPGRADED TO PRIORITY FOUNDATION.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

ALL BUCKET WITH FOODS AND BOXED FOODS STORED ON THE FLOOR INSIDE WALK IN COOLER MUST BE ELEVATED 6" OFF TE FLOOR OR PROVIDE RAISED SHELVINGS TO STORE SUCH ITEMS.

PERSONAL CLEANLINESS

OBSERVED MALE EMPLOYEE PREPARING FOOD NOT WEARING HAIR RESTRAINT. INSTRUCTED TO WEAR AIR RESTRAINT TO CONFINE THE HAIR.

WIPING CLOTHS: PROPERLY USED & STORED

WIPING CLOT FOR WIPING THE PREP TABLES,CHOPPING BOARD MUST BE STORED ON A BUCKET WIT SANITIZING SOLUTION IN BETWEEN USES.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

ALL POTS,PANS, TRAYS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST BUILD-UP.

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

FOUND GROCERY BAG BEING USED TO STORED FROZEN FOOD. MUST REPLACE WITH FOOD GRADE STORAGE BAG.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED EXTRA LARGE POTS AND PANS ON PREMISES THAT DOES NOT FIT ON THE 3 COMPARTMENT SINK,BUT NOT BEING USED AT THIS TIME. INSTRUCTED TO REPLACE WITH SMALLER ONES OR INSTALL A LARGE 3 COMPARTMENT SINK .

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

UPGRADED TO PRIORITY FOUNDATION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST DETAIL THE FLOOR THROUGHOUT THE PREMISES. ALONG THE WALL BASE, ALL CORNER IN THE FRONT AND REAR PREP AREA. IN THE REAR STORAGE AREA, BY THE 3 COMPARTMENT SINK AND MOP SINK AREA. INSIDE WALK IN COOLER AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

UPGRADED TO PRIORITY FOUNDATION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

UPGRADED TO PRIORITY FOUNDATION.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

UPGRADED TO PRIORITY FOUNDATION.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

BURNED OUT LIGHT BULBS IN THE PREP AREA. MUST REPALCE AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO PROOF OF FO0D ANDLER TRAINING CERTIFICTATE FOR THE REST OF EMPLOYEES HANDLING FOOD. MUST PROVIDE.

ALLERGEN TRAINING AS REQUIRED

UPGRADED TO PRIORITY FOUNDATION.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2240281 DATED 11/16/18. #39-3-307.11- MISSING SPLASH GUARDS ON BOTH SIDES OF THE HAND SINK LOCATED BETWEEN THE THREE COMPARTMENT SINK AND THE GAS COOKING STOVE. MUST PROVIDE. #51-5-204.12- BACK FLOW...

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

NO WRITTEN EMPLOYEE HEALTH POLICY. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

FRONT FOOD DISPLAY COOLER FOUND WITH A TEMPERATURE OF 46F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW, CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION. NO CITATIO...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

FRONT DOUBLE DOOR EXIT DOOR FOUND WITH OPEN 1/2 INCH GAP ON THE BOTTOM, BETWEEN THE TWO DOORS MAKING THEM NOT RODENT PROOF OR TIGHT FITTING. MUST PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM THRESHOLD OF THE DOOR.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MISSING SPLASH GUARDS ON BOTH SIDES OF THE HAND SINK LOCATED BETWEEN THE THREE COMPARTMENT SINK AND THE GAS COOKING STOVE. MUST PROVIDE.

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

RAW WOODEN TWO BY FOUR USED AS SUPPORT, LOCATED BEHIND THE COOKS LINE OF THE WALL AND GAS PIPING MUST BE REMOVED.

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

TORN RUBBER DOOR GASKET ON THE THREE DOOR REACH-IN COOLER. MUST REPLACE. INOPERABLE/BROKEN ATTACHED SINK STOPPERS AT THE THREE COMPARTMENT SINK. MUST REPAIR OR PROVIDE PROPER SINK STOPPERS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST NOT USE TINFOIL AS LINER FOR SHELVING THE THE FOOD PREP AREAS.----METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER FOUND WITH EXCESSIVE RUST AND ENCRUSTED FOOD DEBRIS. MUST REMOVE RUST AND FOOD DEBRIS.----INTERIOR OF THE THREE DOOR REACH-IN COO...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACK FLOW PREVENTOR NOT LOCATED TO BE SERVICED OR MAINTAINED AT THE UTILITY MOP SINK OR THE THREADED HOSE BIB PROTRUDING FROM THE WALL VENT IN THE TOILET ROOM. MUST PROVIDE BACK FLOW PREVENTION DEVICES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

TAPE BEING USED AS A MEANS OF REPAIR ON THE METAL WALLS INSIDE THE WALK-IN COOLER, AT THE REAR FOOD PREP AND ALONG ALL BASEBOARDS. MUST REMOVE ALL TAPE AND PROVIDE A SMOOTH CLEANABLE SURFACE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

EXCESSIVE DUST ON THE CEILING VENTS IN THE TOILET ROOMS. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

HOLE IN THE METAL WALL ON THE GAS STOVE COOKS LINE. HOLES IN THE BASEBOARDS AT THE ENTRANCE TO THE NORTH TOILET ROOM. MUST SEAL ALL.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INOPERABLE UNUSED COOLER MUST BE REPAIRED OR REMOVED FROM THE PREMISES.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MISSING LIGHT SHIELD THROUGHOUT THE FOOD PREP AREAS. MUST PROVIDE LIGHT SHIELDS.

ALLERGEN TRAINING AS REQUIRED

NO PROOF OF TRAINING OR CERTIFICATE AVAILABLE FOR THE PENDING CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.