Zaytune

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED GASKETS IN POOR REPAIR ON THE SALAD PREP COOLER. INSTRUCTED TO REPLACE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS WITH ACCUMULATED DIRT DEBRIS LOCATED BY THE DRINK DISPENSOR BOXES. INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED MINOR DUST AND GREASE DEBRIS LOCATED ON THE VENTS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED LEAK AT THE FAUCET OF THE ONE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED A REFRIGERATION UNIT DRAWER UNDER THE COOKING EQUIPMENT AT 60F AT THE TIME OF THE INSPECTION WITH POTENTIALLY HAZARDOUS FOODS (CHICKEN, SHRIMP) INSIDE SAID UNIT. UNIT TAGGED AND HELD FOR INSPECTION BY CDPH. INSTRUCTED TO REPAIR UNIT SO THAT IT MAINTAINS A TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; FALAFEL 5 1/2 LBS AT 62F, STEAK 9 LBS AT 53F, GROUND BEEF 2LBS AT 47.8F, CHICKEN, 27 LBS AT 58.5F, RAW SHRIMP AT 56.2F. ALL VALUED AT $1000. MANAGER DISCARDED AND DENATURED SAID ITEMS. INSTRUCTED TO KEEP ALL COLD FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED OUTSIDE DUMPSTER OVERFLOWING WITH GARBAGE. RECOMMENDED ADDED DUMPSTER OR ADDED GARBAGE PICK UPS. INSTRUCTED TO ALWAYS KEEP DUMPSTER LID TIGHT FITTING AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED GASKETS IN POOR REPAIR ON THE SALAD PREP COOLER. INSTRUCTED TO REPLACE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS WITH ACCUMULATED DIRT DEBRIS LOCATED BY THE DRINK DISPENSOR BOXES. INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED MINOR DUST AND GREASE DEBRIS LOCATED ON THE VENTS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED LEAK AT THE FAUCET OF THE ONE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST STRIPS TO PROPERLY TEST SANITIZER CONCENTRATION ON THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-030.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED ACCUMULATED GREASE DEBRIS ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET - Comments: OBSERVED FOOD HANDLER'S CERTIFICATES NOT ON SITE. MANAGER STATES OWNER KEEPS THE FOOD HANDLER'S CERTIFICATES. INSTRUCTED TO HAVE FOOD HANDLER'S CERTIFICATES ON SITE AND AVAILABLE FOR INSPECTORS AT ALL TIMES.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER WASHING HANDS IN PREP SINK WITH NO SOAP. HANDS MUST BE WASHED IN AN APPROVED HAND WASHING SINK WITH SOAP, WARM RUNNING WATER AND SANITARY HAND DRYING DEVICES. OBSERVED ANOTHER FOOD HANDLER SLICING CUCUMBERS WITH BARE HANDS AND NO GLOVES. INFORMED MANAGER THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. CRITICAL VIOLATION 7-38-010A

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOOD (CHICKEN 151.9F) PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A

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 AND STORAGE AREAS(FOOD DEBRIS).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REMOVE HOSE OR INSTALL BACK FLOW DEVICE ON FAUCET OF SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK OFF FLOOR IN REAR STORAGE AREA. REMOVE CLUTTER AND ALL ITEMS INSIDE UTILITY SINK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REMOVE HOSE OR INSTALL BACK FLOW DEVICE ON FAUCET OF SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK OFF FLOOR IN REAR STORAGE AREA. REMOVE CLUTTER AND ALL ITEMS INSIDE UTILITY SINK.

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 FOLLOWING REQUIRES A DETAIL CLEANING INTERIOR BOTTOM COMPARTMENT OF THE DEEP FRYER,SIDES OF HOT COOKING EQUIPMENTS,MANUAL POTATO SLICER,HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS ETC.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ARE DIRTY BENEATH FOUNTAIN DRINK SYRUP STORAGE,CLEAN FLOORS IN DETAIL.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEAL HOLES ON WALL ABOVE THE 1 COMPARTMENT SINK AND CLEAN WALL BEHIND COOKING EQUIPMENTS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: (1)BURNT-OUT LIGHT LIGHT BULB AT KITCHEN HOOD.INSTRUCTED TO REPLACE LIGHT BULB AND CLEAN LIGHT SHIELDS SAME AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE AND MAINTAIN A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLEANING EQUIPMENTS MUST BE STORED PROPERLY NOT INSIDE THE MOP SINK.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. TAGGED HELD FOR INSPECTION .MUST FAX LETTER TO THE CDPH 312-746-8040 FOR TAG REMOVAL ATT:D.BHATTAL. SERIOUS VIOLATION 7-38-005(A).

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 FOLLOWING REQUIRES A DETAIL CLEANING INTERIOR BOTTOM COMPARTMENT OF THE DEEP FRYER,SIDES OF HOT COOKING EQUIPMENTS,MANUAL POTATO SLICER,HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS ETC.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ARE DIRTY BENEATH FOUNTAIN DRINK SYRUP STORAGE,CLEAN FLOORS IN DETAIL.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEAL HOLES ON WALL ABOVE THE 1 COMPARTMENT SINK AND CLEAN WALL BEHIND COOKING EQUIPMENTS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: (1)BURNT-OUT LIGHT LIGHT BULB AT KITCHEN HOOD.INSTRUCTED TO REPLACE LIGHT BULB AND CLEAN LIGHT SHIELDS SAME AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE AND MAINTAIN A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLEANING EQUIPMENTS MUST BE STORED PROPERLY NOT INSIDE THE MOP SINK.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO PERSON WITH A VALID CITY OF FOOD SANITATION LICENSE OR PROOF OF ENROLLMENT ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPARED AND SERVED. ELIAS CANDOISSAK HAS A STATE OF ILLINOIS CERTIFICATE ISSUED ON 2/23/13 AND STATES THAT HE IS WAITING FOR THE CITY OF CHICAGO CERTIFICATE. HE HAS NO PROOF THAT HE PAID FOR THE CITY SUCH AS A LETTER VERIFYING PAYMENT, OR A LETTER VERIFYING WHERE HE TOOK THE CLASS; INSTRUCTED TO PROVIDE.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM JAN. 6, 2012 AS DESCRIBED IN VIOLATIONS 33, 34, 35, 36 AND 38. MUST CORRECT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CLEAN AND MAINTAIN POTATO DICER, CUTTING BOARD AND INTERIORS OF REFRIGERATION UNITS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE COOKING EQUIPMENT,HOOD, FILTERS AND PIPES ABOVE HAS GREASE BUILDUP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOOR IN THE PREP AREA HAS SPLASHED ON FOOD DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS SPLASHED ON FOOD DEBRIS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CLEAN THE LIGHT SHIELDS UNDER THE HOOD IN THE PREP AERA THICK WITH GREASE BUILDUP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: CLEAN ALL THE VENTS THROUGHOUT PREMISES THICK WITH DUST AND DIRT BUILDUP.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS AT ALL TIMES WHILE HANDLING FOODS.

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. CLEAN THE COOKING EQUIPMENT,HOOD, FILTERS AND PIPES ABOVE HAS GREASE BUILDUP.

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 THE FLOOR IN THE PREP AREA HAS SPLASHED ON FOOD 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. CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS SPLASHED ON FOOD DEBRIS.

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. CLEAN THE LIGHT SHIELDS UNDER THE HOOD IN THE PREP AERA THICK WITH GREASE BUILDUP.

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. CLEAN ALL THE VENTS THROUGHOUT PREMISES THICK WITH DUST AND DIRT BUILDUP.

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 THE FLOORS UNDER THE HEAVY EQUIPMENT HAS GREASE BUILDUP.

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. CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS GREASE BUILDUP.