PITA KABAB

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found food items not properly dated in walk in cooler, reach in coolers, must properly date food items in walk in cooler, and reach in coolers. Found food items not properly in walk in freezer, and in reach in freezer, must properly date food items in walk in freezer, and reach in freezer.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Reach in cooler shelving that had peeling paint/rust, shall be repaired/replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices). Non food contact surfaces of cooking equipment, reach in cooler not clean, need detailed cleaning(crevices).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners), floors in rear storage areas, 1st floor, 2nd floor not clean, need detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Damaged/stained ceiling tiles in dining areas, shall be repaired/replaced.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND COOKED CHICKEN IN PREP AREA HELD AT IMPROPER TEMPERATURES, BETWEEN 86 F AND 101.5 F, ON TABLE TOP. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD 40 FOR BELOW IF HELD COLD OR 140 F OR ABOVE IF HELD HOT. MANAGER VOLUNTARILLY DISCARDED ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS. CRITICAL VIOLATION 7-38-005(A).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED FOOD DEBRIS ON SHELVES INSIDE COOLERS AND INSIDE PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: 2ND FLOOR STORAGE ROOM FLOOR LITTERED. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGOUT 2ND FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED HOLE IN CEILING AROUND CEILING LIGHT BULBS BY FUSE BOX ALSO OBSERVED GAPS BETWEEN HANDWASH BOWLS AND WALLS AT PREP AREA AND INSIDE WOMENS WASHROOM. INSTRUCTED MANAGER TO SEAL HOLE/REPAIR CEILIING AND REATTACH/SEAL GAPS BETWEEN HANDSINKS AND WALLS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CEILING LIGHT BULB END CAPS MISSING ABOVE STEAMTABLE. INSTRUCTED MANAGER TO PROVIDE END CAPS/CEILING COVERS FOR LIGHT BULBS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED FOOD HANDLERS (WAITRESS) NOT WEARING HAIR RESTRAINTS. MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FOUND CHICKEN AND BEFF KABAB AT TEMP OF 47.9F TO 49.6F STORED INSIDE THE DISPLAY SERVING COOLER , WHICH UNIT MAINTAIN AIR TEMP OF 38.6F. COOKED PULLED CHICKEN STORED INSIDE THE REACH IN COOLER AT TEMP OF 105.6F TO 113.9F, WHICH UNIT MAINTAIN AIR TEMP OF 40.8F. NO TIME AND TEMPERATURE LOG PROVIDED, NOR COOLING PROCESS LOG. FOOD DISCARDED AND DENATURED. POUNDS 35, VALUE 250. CRITICAL VIOLATION: 7-38-005(A)

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK DRY FOOD CONTAINERS NOT LABELED,INSTRUCTED TO LABEL FOOD CONTAINERS,ALSO LABEL FOOD AND NON-FOOD REMOVED FROM ORIGINAL CONTAINER

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUBBER GASKET INSIDE THE DOOR OF DISPLAY SERVING COOLER ARE BROKEN,DIRTY,IN POOR REPAIR; INSTRUCTED TO REPLACE SAID GASKET. THE PREP TABLE BY THE METAL SHELF IN REAR AREA ,BY THE DOOR HAS AN ACCUMULATION OF DEBRIS, FOOD ENCRUSTED AND BROKEN GRAY TAPE AT END OF THE TABLE,UNABLE TO CLEAN. INSTRUCTED TO REMOVE TAPE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ENCRUSTED FOOD ON MEAT SLICER,INSTRUCTED TO CLEAN SANITIZE AND MAINTAIN.FOOD DEBRIS ON SHELVES UNDER THE PREP TABLES,INSTRUCTED TO REMOVE. BULK AND SPICE CONTAINERS WITH BUILD UP OF ENCRUSTED FOOD INSTRUCTED TO CLEAN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOOD STAINS ON WALL BEHIND THE PREP TABLE,REAR PREP AREA,INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WORKING STOPPERS IS NEEDED FOR THE THREE COMPARTMENT SINK, DUE TO EMPLOYEE USING FOOD GLOVES FOR STOPPERS.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND GYRO MEAT AT SPIT UNIT AT TEMP OF 67.6F - 66.7F - AND 68F.SPIT UNIT WAS TURNED OFF,NO TIME AND TEMPERATURE LOG PROVIDED.INSTRUCTED: ONCE THE MEAT ROLL IS PLACED ON BROILER SPIT, COOKING MUST BE CONTINUOUS WITH THE OUTSIDE LAYER SLICED OFF WHEN IS COMPLETE. BOILER ELEMENTS ARE TURNED ON WHENEVER PRODUCT IS PRESENT. ALSO FOUND FALAFEL AT TEMP OF 68F. FOOD DISCARDED AND DENATURED: POUNDS 20 VALUE 80. CRITICAL VIOLATION: 7-38-005(A).

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT MAINTAINED. OBSERVED GROUND WITH FOOD LIQUID, ALSO DIRTY FOOD GLOVES , CUPS AND OTHER FOOD ITEMS,INCLUDED CONSTRUCTION MATERIAL. INSTRUCTED TO CLEAN AREA AND GROUND, ELEVATE ITEMS NEEDED.SERIOUS VIOLATION:7-38-020.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ONCE FOOD IS REMOVED FROM ORIGINAL CONTAINERS, PRODUCTS MUST BE LABEL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SPLASH GUARD IS NEEDED BETWEEN THE THREE COMPARTMENT SINK AND HOT HOLDING UNIT,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: SWEEP FLOOR AT ATTIC SECOND FLOOR, WHICH IS USED PARTIALLY FOR STORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN SOUTH WALL BY THE HOT WATER TANK, FOOD STAINS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WORKING STOPPERS IS NEEDED FOR THE THREE COMPARTMENT SINK, DUE TO EMPLOYEE USED FOOD GLOVED FOR STOPPER.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED THE COOK GETTING RAW MEAT CHICKEN AND BEEF KABAB FROM THE THE PREP COOLER WITH BARE HANDS AND STARTED WEARING THE GLOVES WITHOUT WASHING HIS HANDS IN FRONT OF ME, A FEMALE EMPLOYEE HANDLING HMONEY AND THEN PREPARING THE FOOD WITHOUT WASHING HANDS, AND TWO MALE EMPLOYEES STARTED PREPARING FOODS WITHOUT WASHING THEIR HANDS. INSTRUCTED MANAGER AND EMPLOYEES TO WASH THEIR HANDS BEFORE WEARING THE GLOVE AND AFTER REMOVING THE GLOVES, AFTER HANDLING MONEY,BEFORE PREPARING FOODS AND AS NEEDED. CITATION ISSUED CRITICAL.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED ONE MALE EMPLOYEE WASHING THE DISHES WITHOUT SANITIZING.(THE 3 COMPARTMENT IS NOT SET UP).INSTRUCTED EMPLOYEES AND MANAGER THE PROPER WAY OF SETTING THE 3 COMPARTMENT SINK AND PROPER WAY OF WASHING AND SANITIZING THE DISHES. CITATION ISSUED CRITICAL

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MISSING LABEL ON ALL FOOD CONTAINERS INSIDE THE WALK IN CCOLER AND REACH COOLER. MUST PROVIDE. BULK CONTINER WITH RICE NEEDS LABEL ALSO.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DEFROST THE REACH IN FREEZER WITH HEAVY ICE ACCUMULATED. RIPPED OFF SCREEN ON THE EXIT DOOR. MUST REPLACE AND MAINTAIN. RUSTED WIRE RACKS SHELVINGS INISDE THE PREP COOLER. MUST REMOVE THE RUST OR REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST REPLACE STAINED CHOPPING BOARD ON TOP OF THE PREP COOLER. CLEAN INTERIOR BOTTOM OF THE REACH IN FREEZER AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS BEHIND THE MOP SINK, HOT HOLDING UNIT, THE 3 COMPARTMENT SINK AND THE WALLS BEHIND THE PREP TABLE BY THE EXIT DOOR, NEEDS DETAIL CLEANING. HOOD AND FILTER WITH GREASE BUILT UP. MUST CLEAN IN DETAIL AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OFF LIGHT BULBS IN THE PREP AREA AND BY THE HOOD. MUST REPLACE.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #88566 DATED 10/21/10. #30- FOUND SOME FOOD ITEMS IN COOLERS, FREEZER, NOT LABELED. ALL FOOD ITEMS MUST BE DATE, AND LABEL ALL FOOD ITEMS. #32-FOUND MOP SINK IN STATE OF DISREPAIR(PARTIAL BROKEN SIDE WALL OF SINK) SHALL BE REPLACED. NON FOOD CONTACT SURFACES OF COOLER , COOLER SHELVING THAT HAD PEELING PAINT SHALL BE REPAIR.# 33- NON FOOD CONTACT SURFACES OF DISPLAY COOLER NOT CLEAN, NEED DETAILED CLEANING. #36- LIGHT SHIELD IN PREP AREAS NEED DETAILED CLEANING. CITATION ISSUED SERIOUS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. OBSERVED ALL BULK CONTAINERS WITH SALT, SUGAR, TAHINI, RICE WITH NO LABEL. INSTRUCTED TO PROVIDE LABEL.

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 RUBBER GASKET ALONG THE BOTTOM OF THE PREP COOLER AND MAINTAIN.

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 IN DETAIL THE FOLLOWING:ALL THE LID AND EXTERIOR OF ALL BULK CONTAINERS, ALL THE BOTTOM SHELVES OF THE PREP TABLE,AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OUT LIGHT BULBS IN THE COOKING AND PREP AREA. MUST REPLACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. LEAKING HEAVY ON THE HOT HANDLE OF THE 3 COMPT SINK FAUCET. INSTRUCTED TO REPAIR TO STOP THE LEAK. SLOW DRAINING OF THE 3 COMPT SINK. MUST REPAIR AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: found some food items in coolers, freezers, not dated, labeled, must date and label all food items in coolers, freezers.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: found mop sink in state of disrepair(partial broken side wall of sink )shall be replaced.non food contact surfaces of cooler, cooler shelving that had peeling paint shall be repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: non food contact surfaces of cooler shelving, display cooler shelving, door tracks, not clean need detailed cleaning(crevices).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: floors under heavy equipment, cooking equipment, need cleaning, floors in storage area(attic), need cleaning.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ceiling tiles that were damaged, had stains in kitchen prep area, dining areas, and bathrooms, shall be replaced,repair.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: light shields in kitchen prep areas need cleaning, missing light shields in bathroom shall be provided. light shields in dining areas need cleaning.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: exhaust vents(ventilation)in kitchen prep area, coolers, dining areas, and bathrooms need cleaning.

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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.found food items not properly labeled, dated in coolers, must date and label all food items in coolers.

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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, storage shelving not clean need cleaning(detailed).

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.floors under heavy equipment cooking equipment, storage shelving need dtailed cleaning(corners).

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. Use dustless cleaning methods.walls in prep areas not clean need cleaning.

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.light shields in prep area not clean need detailed cleaning.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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 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.exhaust canopy not clean needs detailed cleaning. exhaust vents(ventilation)in coolers need cleaning.