TABAQ RESTAURANT

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTICFIED FOOD AND SANITATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OPTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOOD AND SPICE CONTAINERS NOT LABLED, INSTRUCTED TO LABEL.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR SURFACES OF COOLERS AND FREEZERS NOT CELAN, INSTRUCTED TO CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO METAL STEM THERMOMETER IN FACILITY, MUST OBTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOOD HANDLERS NOT WERING HAIR RESTRAINTS, INSTRUCTED TO HAVE ALL FOOD HANDLERS WITH PROPER HAIR RESTRAINTS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: VIOLATION STILL REMAINS SEE PREVIOUS REPORT.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: VIOLATION STILL REMAINS SEE PREVIOUS REPORT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: VIOLATION STILL REMAINS SEE PREVIOUS REPORT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: VIOLATION STILL REMAINS SEE PREVIOUS REPORT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: VIOLATION STILL REMAINS SEE PREVIOUS REPORT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: VIOLATION STILL REMAINS SEE PREVIOUS REPORT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: VIOLATION STILL REMAINS SEE PREVIOUS REPORT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: VIOLATION STILL REMAINS SEE PREVIOUS REPORT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE FRONT LINE COOLER WITH AN AIR TEMPERATURE OF 50F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOOD SUCH AS YOGURT. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A. 'HELD FOR INSPECTION' TAG PLACED ON COOLER.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS NEXT TO THE FRONT STEAM TABLE: COOKED FISH AT 75F, COOKED CHICKEN AT 90F, COOKED RICE AT 73F. OBSERVED TWO TYPES OF YOGURT IN THE LINE COOLER AT 46-48F. ALSO OBSERVED FROZEN MEAT THAWING IN STANDING WATER WITH A TEMPERATURE OF 85F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH 200. CRITICAL VIOLATION 7-38-005A.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE WASH AND RINSE DISHES IN THE 3 COMPARTMENT SINK WITHOUT SANITIZING THEM. MANAGER INSTRUCTED TO USE 100 PPM CHLORINE OR 200 PPM QUATERNARY AMMONIA COMPOUND TO SANITIZE ALL DISHES. CRITICAL VIOLATION 7-38-030

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED AN INFESTATION OF FRUIT FLIES THROUGHOUT THE PREMISES. OBSERVED OVER 100 LIVE FRUIT FLIES ON THE WALLS, CEILING, EQUIPMENT AND UTENSILS AND OTHER FOOD CONTACT SURFACES IN THE PREP AREA, DINING AREA, AND BASEMENT. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. ALSO MUST RODENT/INSECT PROOF THE FRONT DOOR, SEAL OPENING TO OUTSIDE BETWEEN TWO DOORS. DIRECTOR ALFRED NOTIFIED OF THE CRITICAL VIOLATION OBSERVED. CRITICAL VIOLATION 7-38-020. MUST ELIMINATE FLY ACTIVITY, WASH, RINSE AND SANITIZE ALL EQUIPMENT AND UTENSILS, IMPROVE SANITATION AS DETAILED BELOW IN REPORT.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD (FISH, RICE, AND CHICKEN) WAS BEING PREPARED AND SERVED. MANAGER INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED AND CERTIFICATE MUST BE POSTED. SERIOUS VIOLATION 7-38-012.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS. LABEL ALL BULK INGREDIENT CONTAINERS WITH CONTENTS NAME.

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. OBSERVED LARGE POTS AND UTENSILS WHICH ARE TOO LARGE TO BE SUBMERGED IN THE 3 COMPARTMENT SINK. MUST REPLACE THE POTS WHICH CANNOT BE SUBMERGED IN THE 3 COMPARTMENT SINK. COVER ALL DRY SPICES AND FOOD STORAGE CONTAINERS IN THE COOLERS. MUST DEFROST AND MAINTAIN THE INTERIOR OF THE FREEZERS. PROVIDE LIDS FOR SPICE CONTAINERS. REPLACE STAINED AND PITTED CUTTING BOARD AT GRILL AREA.

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. DETAIL CLEAN ALL FOOD CONTACT AND NON-FOOD CONTACT SURFACES THROUGHOUT THE FOOD PREP AREAS. DETAIL CLEAN ALL COOKING EQUIPMENT, PREP TABLES, INTERIOR OF ALL COOLERS AND FREEZERS, VENTILATION HOOD AND FILTERS, WIRE STORAGE RACKS FOR DRY STORAGE ITEMS AND STORING EQUIPMENT, TOP AND SIDES OF ALL COOLERS.

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. DETAIL CLEAN THE FLOOR OF THE FOOD PREP AREA. MAINTAIN THE FLOORS CLEAN AND DRY IN THE RESTROOMS. DETAIL CLEAN (REMOVE ALL SLIME/DEBRIS) THE FLOOR DRAINS THROUGHOUT THE PREMISES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN AND SANITIZE THE WALLS AND CEILING OF THE PREP AREA THROUGHOUT.

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. REPLACE BURNED OUT LIGHT BULBS IN THE CEILING FIXTURES IN THE PREP AREA TO PROVIDE ADDITIONAL LIGHTING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A SLOW DRAIN AT THE FRONT PREP AREA EXPOSED HANDSINK. MUST REPAIR THE DRAIN AND RESTORE HOT RUNNING WATER TO SINK. OBSERVED THAT THE FAUCET FOR THE 3 COMPARTMENT SINK DOES NOT REACH ALL 3 COMPARTMENTS TO WASH, RINSE AND SANITIZE DISHES. MUST REPLACE THE FAUCET WITH ONE WHICH EXTENDS TO ALL COMPARTMENTS. REPAIR THE DRAIN LINE WATER LEAKS BELOW THE 3 COMPARTMENT SINK. GAS BURNER NOT UNDER VENTILATION HOOD, MUST PLACE UNDER HOOD OR REMOVE FROM PREMISIS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST CALIBRATE METAL STEM THERMOMETERS TO TAKE FOOD TEMPERATURES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE FOOD AND UTENSILS STORED IN THE GARAGE AREA ATTACHED TO THE RESTAURANT. STORE REMAINING NON-FOOD ITEMS AT LEAST 6" OFF OF THE FLOOR.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. TOILET BOWL IN POOR REPAIR, LOOSE FROM FLOOR, HOWEVER TOILET BOWL ADEQUATELY FLUSHES. INSTRUCTED MANAGER TO SECURE TOILET BOWL TO FLOOR. SERIOUS VIOLATION. CITATION ISSUED. TICKET #H000063460 12.

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. OBSERVED PREMISES USING PLASTIC MILK CRATES TO ELEVATE ITEMS IN PREP AREA. INSTRUCTED MANAGER TO REMOVE MILK CRATES AND PROVIDE ADDITIIONAL SHELVING IN ORDER TO PROPERLY CLEAN FLOOR THROUGHOUT PREP AREA.

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. OBSERVED FOOD ACCUMLATED IN PREP COOLERS. MUST CLEAN INTERIOR OF PREP AREA REACH IN COOLERS.

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. OBSERVED FOOD BUILD UP ON FLOOR ALONG FLOOR BASE UNDER KITCHEN COOKING EQUIPMENT. MUST DETAIL CLEAN FLOOR AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST STORE ALL BULK FOOD ITEMS IN FOOD GRADE CONTAINERS WITH THE PROPER LID AND LABEL. MUST STORE ALL OTHER FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINERS IN FOOD GRADE BAGS AND PROPERLY LABEL. (NO GROCERY BAGS OR CHEMICAL BUCKETS,ETC)

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 MULTI USE ITEMS. (STORE UPSIDE DOWN)

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 SCRAPE AND REPAINT NORTH WALL IN PREP AREA BEHIND WHITE REACH IN FREEZER.

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 DETAIL CLEAN VENT COVER IN 1ST FLOOR WASHROOM AND REMOVE HEAVY DUST BUILD UP AND DETAIL CLEAN VENTILATION HOOD OVER COOKING EQUIPMENT. MUST CLEAN ALL SURFACES IN BASEMENT WASHROOMS INCLUDING WALLS,DOORS,TOILETS AND SINKS.

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 REPAIR ALL BROKEN FLOOR TILES IN BASEMENT. MUST KEEP WASHROOM FLOORS CLEAN AND DRY. MUST DETAIL CLEAN FLOORS ALONG WALLS UNDER STEAM TABLE,BEHIND COOKING EQUIPMENT, AND IN GARAGE STORAGE AREA AND REMOVE FOOD AND OTHER DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. REPLACE ALL BROKEN WALL TILES IN BASEMENT. ALSO CLEAN WALLS THROUGHOUT PREP AND DINING AREAS AND REMOVE ALL FOOD STAINS AND GREASE BUILD UP.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST STORE ALL ITEMS IN GARAGE STORAGE AREA 6 INCHES OFF FLOOR. MUST REMOVE ALL DEBRIS FROM REAR OUTSIDE AREAS.