KULAN RESTAURNT

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

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE A BACK FLOW PREVENTION DEVICE AT WATER SUPPLY LINE TO CAPPUCINO MACHINE, FRONT AREA.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION, FROM 10/16/12 INSPECTION (REPORT #1285908), NOT CORRECTED #18: OBSERVED OVER 10 LIVE ROACHES IN CRACKS/CREVICES IN PREP AREA ABOVE STEAMTABLE. 1 LIVE ROACH IN CABINET UNDER COFFEE STATION. INSTRUCTED MANAGER TO REMOVE ALL ROACH ACTIVITY BY DATE OF REINSPECTION (10/23/12). UPON 10/23/12 RE-INSPECTION STILL SIGHTED LIVE ROACH ACTIVITY IN THE FOLLOWING AREAS: WALL CRACKS AND CREVICES BEHIND AND ABOVE STEAMTABLE, WALL ABOVE EXPOSED HAND SINK, IN WALL OPENINGS AROUND PIPES UNDER 3 COMPARTMENT SINK, IN WALL CRACKS NEAR DOORWAY FROM DINING ROOM TO KITCHEN, ALSO LIVE ROACHES IN ATTACHED SHELVING RAILS ON WALLS. OVER 20 ROACHES. MUST HAVE PREMISES SERVICED BY A LICENSED PEST CONTROL COMPANY, ELIMINATE ACTIVITY, WASH AND SANITIZE SURFACES AND CORRECT VIOLATIONS LISTED BELOW. CRITICAL VIOLATION. 7-42-090.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: VIOLATION UPGRADED TO CRITICAL VIOLATION #14.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN- OBSERVED FOOD/GREASE BUILD UP ON EXTERIOR OF ALL SINKS, COOLERS AND COOKING EQUIPMENT, PREP AREA SHELVES/RACKS AND INTERIOR OF COOLER DOOR RUBBER GASKETS AND TABLE LEGS WITH FOOD ACCUMULATION. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD AND DIRT BUILD UP ON FLOOR IN PREP AND DISHWASH AREAS ALONG WALLS AND CORNERS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT PREP AND DISHWASH AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CRACKS/CREVICES AT PREP AND DISHWASH AREA UNDER SHELVES AND AT WALL PANELS. INSTRUCTED MANAGER TO SEAL ALL CRACKS/CREVICES AND SMALL HOLES IN WALLS THROUGHOUT PREMISES. STAINED CEILING TILES IN PREPARATION AND DINING AREAS. MUST REPAIR ANY LEAKS, REPLACE AND MAINTAIN CEILING TILES. ACCUMULATED GREASE AND FOOD DEBRIS ON PIPES/CONDUITS ALONG WALLS, ESPECIALLY AROUND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN SAME.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST CLEAN ALL UNCLEAN CEILING LIGHT COVERS AT PREP AND DISHWASH AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PLUMBING UNDER WASHROOM HAND SINKS LEAKS. MUST REPAIR AND MAINTAIN SAME.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO SOAP OR PAPER TOWELS AT BOTH INSIDE EMPLOYEES/CUSTOMERS WASHROOM HANDWASH BOWL AND AT PREP AREA HANDWASH BOWL ALSO OBSERVED DEAD ROACHES INSIDE SOAP CONTAINER AT PREP AREA HANDWASH BOWL AREA. INSTRUCTED MANAGER MUST PROVIDE SOAP AND PAPER TOWELS/HAND DRYING DEVICE AT HANDWASH BOWLS AT ALL TIME. MANAGER ABLE TO PROVIDE NEW SOAP DISPENSER AT PREP AREA HANDWASH BOWL AND SOAP PAPER TOWELS INSIDE WASHROOM AT THIS TIME.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED OVER 10 LIVE ROACHES IN CRACKS/CREVICES IN PREP AREA ABOVE STEAMTABLE. 1 LIVE ROACH IN CABINET UNDER COFFEE STATION. INSTRUCTED MANAGER TO REMOVE ALL ROACH ACTIVITY BY DATE OF REINSPECTION (10/23/12).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROVIDE LABEL WITH FOOD NAME, INGREDIENTS AND SOURCE FOR FRONT COUNTER DESSERT PACKAGED DESSERTS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO STOPPERS AT 3-COMPARTMENT SINK. MUST PROVIDE STOPPERS (X3) AT 3-COMPARTMENT SINK ALSO MUST PROVIDE ADDITIONAL SHELF RACK ADJACENT TO 3-COMPARTMENT SINK FOR ALL CLEANED MULTI-USE EQUIPMENT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP ON EXTERIOR OF ALL SINKS, COOLERS AND COOKING EQUIPMENT, PREP AREA SHELVES AND INTERIOR OF COOLER DOOR RUBBER GASKETS AND TABLE LEGS WITH FOOD ACCUMULATION. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD AND DIRT BUILD UP ON FLOOR IN PREP AND DISWASH AREA ALONG WALLS AND CORNERS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT PREP AND DISWASH AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CRACKS/CREVICES AT PREP AND DISHWASH AREA UNDER SHELVES AND AT WALL PANELS. INSTRUCTED MANAGER TO SEAL ALL CRACKS/CREVICES AND SMALL HOLES IN WALL THROUGHOUT PREMISES. STAINED CEILING TILES IN PREPARATION AND DINING AREAS. MUST REPAIR ANY LEAKS, REPLACE AND MAINTAIN CEILING TILES. ACCUMULATED GREASE AND FOOD DEBRIS ON PIPES/CONDUITS ALONG WALLS, ESPECIALLY AROUND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN SAME.

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

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST CLEAN ALL UNCLEAN CEILING LIGHT COVERS AT PREP AND DISHWASH AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FAUCETS AND PLUMBING UNDER WASHROOM HAND SINKS LEAKS. MUST REPAIR AND MAINTAIN SAME.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED WEED GROWTH OUTSIDE IN ALLEY ALONG BUILDING BEHIND ESTABLISHMENT DUMPSTER AND OUTSIDE GREASE CONTAINER. MUST REMOVE ALL WEEDS.

* 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 FOUND PRESENT ON PREMISES AT THE TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN,RICE, BEEF,ETC.WERE BEING PREPARED AND SERVERD TO THE PUBLIC. SERIOUS CITATION ISSUED 7-38-012. INSTRUCTED TO HAVE ACERT FOOD MANAGER AVAILABE ON FACILITY AT ALL TIMES WHEN ABOVE FOODS ARE PREPARED AND SERVED, ALSO TO HAVE MORE EMPLOYEES ENROLL IN SANITATION CLASS. HEARING FOR TICKET NUMBER H000073575-11 WILL BE ON 11-17-11 AT 400 W SUPERIOR AVE ROOM 112 AT 10:00am.

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. INSTRUCTED TO INVERT CLEAN UTENSILS ON SHELVING UNITS AND ON COUNTERS THROUGHOUT FACILITY AT ALL TIMES. MUST EMPTY OPEN CAN FOODS INTO A STORAL FOOD CONTAINER SUCH AS GLASS, STAINLESS OR PLASTIC BEFORE STORAGE IN 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. INSTRUCTED TO CLEAN FIXTURES ON HOOD WITH GREASE,STAINS ON TOILET BOWLS,MOP SINK, AND EXTEIORS OF GRILL, AND OVEN ON STOVE UNDER HOOD.

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. CLEAN AND MAINTAIN FLOORS DRY IN RESTROOMS, AND CLEAR WEDS BEHIND REAR EXIT DOOR. ELEVATE PRODUCTS AND CLEAN UTENSILS 6" OFF FLOORS AT ALL TIMES.

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. REPAIR PEELING PAINT ON WALL 3COMP.SINK,BY SHELF. CLEAN FOOD STAINS ON WALLS IN KITCHEN AT PREP AREAS,AND VENTS IN DINING AND IN RESTROOMS ATTACHED ON WITH DUST BUILD UP.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE OUT LIGHT AT 3 COMP. SINK STORAGE 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. REPAIR TOILET TANK LEAKING WATER ON FLOOR ON FLOOR, SINK STOPPERS AT 3 COMP. SINK. REPAIR SLOW DRAINIG ON EXPOSE HAND WASH SINK IN KITCHEN, AND FAUCET LEAKING JOINTS ON 3 COMP.SINK.

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 20 MOUSE DROPPINGS IN THE CABIN ETS BELOW THE COFFEE SERVICE STATION AND THE FRONT COUNTER. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS. ALSO OBSERVED 10 LIVE COCKROACHES ON THE WALLS AND EQUIPMENT IN THE DISHWASH AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE THE PEST ACTIVITY. CRITICAL VIOLATION 7-38-020.

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 COOKING AND REFRIGERATION EQUIPMENT. CLEAN INSIDE AND OUT, INCLUDE RACKS AND ALL CONNECTED PIPES.

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 WALLS IN FRONT SERVICE AREA AND REAR PREP AREA. CLEAN AND ORGANIZE ALL CABINETS, CLEAN WALLS UNDER AND BEHIND ALL HEAVY EQUIPMENT. INCLUDE ALL CONNECTED PIPES. MUST SEAL ALL CRACKS AND CREVICES IN THE WALLS OF THE DISHWASH AND PREP AREAS TO PREVENT PEST HARBORAGE AND ACTIVITY.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: 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 ARE NEEDED FOR ALL LIGHT FIXTURES ABOVE THE COOKING EQUIPMENT OR INSTALL SHATTER-RESISTANT BULBS.

NO SMOKING REGULATIONS - Comments: Smoking shall be prohibited in all public places except in designated smoking areas. MUST POST A NO SMOKING SIGN AT THE FRONT DOOR OF THE ESTABLISHMENT. SERIOUS VIOLATION 7-32-020.

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. above violation still remaining.

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. above violation still remaining.

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. above violation still remaining.

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. above violation still remaining.

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. above violation still remaining.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. above violation still remaining.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: 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. found/observed rodent droppings under front counter(30 ).citation issued#H000062804 with a court date of 8/19/2010. at 400 w3 superior in room #112 at 9:00am.

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. exposed raw wood, peeling paint in prep area counter shall be repair.

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, cooking equipment, storage shelving, counter shelving not clean need detailed(cleaning).

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 detailed cleaning(corners). floors by front counter area must detailed clean (all rodent droppings removed).

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 that had peeling paint in prep area by 3 compartment sink shall be repair. damaged/stained ceiling tiles shall be replaced/repair, walls in prep areas 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, dining 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 cleaning, exhaust vents(ventilation)in kitchen, dining area, and bathrooms not clean need detailed cleaning.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. excess debris and clutter in rear shall be removed.