jai hind vegetarian restaurant

Recorded violations

• 2

  FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//REACH IN COOLER AIR TEMP AT 50.0F,MUST BE AT 40.0F OR BELOW IN KITCHEN AREA//NO FOOD IN COOLER.

• 19

  OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.//NO DUMPSTER FOR BUSINESS NEED LICENSE DISPOSAL SERVICE

• 24

  DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.//UBSERVED WASTE WATER BACKING UP INTO 1ST & 3RD SINK WHEN RELEASED FROM MIDDLE SINK

• 26

  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.//MUST INSTALL EXPOSED HANDBOWL IN 2ND PREP AREA IN REAR 6408 ADDESS

• 30

  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.//NEED NAMES & DATES ON ALL FOOD ITEMS IN STORAGE

• 31

  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.//INVERT ALL POTS & PANS IN STORAGE/6" OFF FLOORS IN STORAGE

• 32

  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.// REPLACE ALL STAIN & PITTED CUTTING BOARDS IN PREP AREA/NEED PROPER LIDES FOR ALL UNPROTECTED FOOD ITEMS IN STORAGE

• 33

  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.//SOME SHELVES IN DRY STORAGE NEED CLEANING

• 34

  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.//FLLORS UNDER & AROUND STOCK NEED DETAIL CLEANING REPAIR FLOORS IN MOP SINK ROOM /NEED COVES WALL & FLOORS

• 35

  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.//MUST DETAIL CLEAN OR REPAINT

• 38

  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.//INSTRUCTED MGMT TO REMOVE ALL LARGE POTS & PANS TO LARGE TO PROPERLY SUBMERGE IN 3COMP SINKS TO SANITIZE/OR INSTALL A LARGER 3COMP SINK/REPAIR PIPS UNDER EXPOSED HAND IN PREP AREA OPEN.

• 41

  PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.//MUST REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES