TAXIM

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNS OR POSTESTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION - Comments: 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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DIRT AND DEBRIS ON LIGHT SHIELDS COVERS ABOVE PREP TABLES THROUGHOUT REAR PREP/DISHWASHING AREA. MUST PROVIDE AND MAINTAIN.

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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: 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)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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..

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

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

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN WOOD BURNING GRILL TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. 1ST AND BASEMENT AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HOOD VENTILATION IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL BULK CONTAINERS IN BASEMENT STORAGE AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN BASEMENT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL BULK CONTAINERS, COOKING EQUIPMENT, PREP TABLES, 3-COMPARTMENT SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN ALL LIGHT SHIELDS, WALLS, AND CEILINGS IN PREP AND DISH WASHING AREAS. CLEAN ALL CEILING VENTS AND DUCT EQUIPMENT(DUST BUILDUP).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE DAMAGED LIGHT SHIELD IN PREP AREA. REPLACE MISSING LIGHT BULB IN VENTILATION HOOD.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK IN REAR PREP AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE UNNECESSARY ARTICLES AND ELEVATE ALL STOCK OFF FLOOR IN BASEMENT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORE WASH CLOTHS IN SANITIZING SOLUTION.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Foods inside coolers not properly labeled or dated. Intructed to label and date all foods not in orignal containers.

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

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All prepared food items stored in coolers must be dated & labeled to identify products stored.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: The fan covers inside the refrigeration units and the shelvings inside the walk-in-cooler require a detail cleaning.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light bulbs in the dry storage areas must be shielded located in the basement .

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Detail clean,maintain dusts accumulations on the ventilation covers throughout the premises and hood and filters over cooking equipments.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Food handlers must have hair restraints when working around open food.

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

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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.

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

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

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: 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: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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.