S & K FOOD MART & RESTAURANT

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 LIVE CAT ON PREMISES AT THIS TIME OF INSPECTION FOUND BEHIND CLOSED DOOR IN STORAGE/ RESTROOM AREA. HAD EMPLOYEE RERMOVE CAT AND REMOVE LITTER BOX, AND FOOD CAN.

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.OUT SIDE GREASE CONTAINER LID COVERED WITH GREASE CITATION ISSUED

* 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 FOOD SERVICE MANAGER ON PREMISES AT THIS TIME WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND HELD FOR SERVICE IE BEEF 145.6*, NACHO CHEESE 140.3* ETC.

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.OBSERVED THE DIRTY MOP STORED IN THE 1ST. COMPARTMENT OF THE 3 COMPARTMENT SINK INSTRUCTED TO REMOVE AND CLEAN AND SANITIZE BEFORE USING FOR DISHES.

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.OBSERVED SINGLE SERVICE ITEMS IMPROPERLY STRORED IE FORKS, SPOONS ETC. INSTRUCTRED TO STORE INVERTED HANDLE UP.

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.FRONT COFFEE COUNTER MADE OF RAW WOOD INSTRUCTED TO SEAL

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 AND SANITIZE GYRO HOLDER, HOT FOOD HOLDING UNIT, AND TRAYS, AND CLEAN FREEZER TOPS, STORAGE SHELVES ETC.

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 FLOOR BEHIND COOLERS AND COOKING EQUIPMENT

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.CEILING IN REAR KITCHEN IN POOR REPAIR SEVERAL TILES MISSING AND WATER DAMAGED, AND THE BRACKETS HOLDING THE CEILING UP ARE FALLING DOWN MUST REPLACE AND REPAIR CEILING

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. HOT WASTER HANDLE AT THE 3 COMP. SINK IN POOR REPAIR AND NO SINK STOPPERS AT 3 COMP. SINK INSTRUCTED TO REPAIR AND PROVIDE THE ABOVE ITEMS.

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.CLUTTER IN REAR STORAGE AREA REMOVE ITEMS NOT BEING USED

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES STEAK SANDWICHES,GYROS,FAST FOOD ETC.)MOREOVER, CITY OF CHICAGO SANITATION CERTIFICATE NOT POSTED. SERIOUS VIOLATION. CITATION ISSUED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT SWEPT UNDER SHELVING UNITS BY COFFEE STATION.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND HOLE IN WALL BEHIND DEEP FREEZER AT REAR OF PREMISES.

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. MUST CLEAN DISPOSAL AREA AND MAINTAIN. GREASE OBSERVED ON EXTERIOR OF GREASE DISPOSAL UNIT IN ALLEY, WEEDS BEHIND AND AROUND GREASE DISPOSAL UNIT, TALL GRASS IN YARD WHERE DUMPSTER LOCATED NEEDS TRIMMING. ALSO OBSERVED SOME BOTTLES AND PAPER AROUND AND BEHIND GREASE DISPOSAL UNIT.

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 REMOVE FOIL PAPER OBSERVED ON BOTTOMS OF PREP TABLES AND EXTERIOR OF COOKING EQUIPMENT. DUST ALL STORAGE SHELVES INSIDE THE STORE.

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 FLOORS BEHIND REFRIGERATION UNITS IN STORE ALONG WALL TO REMOVE DEBRIS AND TRASH NOTED.