BARWAQO KABOB

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND GALLON OF COLD MILK,AND SIX EGGS(1/2 DOZEN) ON THE TOP OF COUNTER AT FRONT PREP COOLER AT IMPROPER TEMPERATURES OF 65.8F TO 78.8F RESPECTIVELY, AT THE TIME OF INSPECTION. CITATION ISSUED 7-38-005(a) CRITICAL INSTRUCTED TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW AT ALL TIMES,ALSO TO DISCARD ABOVE FOODS AT TOTAL COST OF $10.00. COOLERS ARE MAINTANING PROPER TEMPERATURES OF 38.9F AND 39.2F AT THIS TIME. HEARING FOR TICKET #H000073565 - 10 WILL BE ON 11-17-11 AT 400 W SUPERIOR AVE. ROOM 112 AT 10:00am.

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. EVIDENCE OF INSECT ACTIVITY NOTED ON PREMISES AT THE TIME OF INSPECTION NOTE FIFTEEN (I5) FRUIT FLIES AT REAR,AND FIVE (5)HOUSE FLIES IN THE DINING AREA. CITATION ISSUED 7-38-020 SERIOUS. INSTRUCTED TO GET RID OF FLIES BY REINSPECTION NEXT WEEK.

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 ALL CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVES AND ON COUNTERS THROUGHOUT FACILITY.

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. INSTRUCTED TO REPAIR DAMAGED SCREEN ON REAR EXIT DOOR. MUST REMOVE FILM PLASTIC COVERING ON BAKE OVEN AT FRONT PREP AREA.

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 STAINS AND DEBRIS ON THE FOLLOWINGS:FILTERS ON BOTH HOODS,HOOD WALLS,EXPOSE HAND WASH SINK,OVEN ON STOVE,COUNTERS, AND LIGHTS ON 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. INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN WALK IN COOLER UNDER SHELVES.

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. INSTRUCTED TO CLEAN FOOD STAINS AND DEBRIS ON WALLS THROUGHOUT FRONT AND REAR PREP AREAS. REPAIR WATER STAINED CEILING TILES IN DINING AND IN REAR PREP AREA,AND SEAL OPENING ON WALL BEHIND FRONT DOOR ENTRANCE.

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 TO REPAIR FAUCET LEAKING WATER AT THREE COMP.SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER INSIDE ALL COOLERS AND FREEZERS.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. OBSERVED CUSTOMERS GOING THRUOGH KITCHEN PREP AREA TO THE RESTROOM,INSTRUCTED OWNER NOT TO ALLOW CUSTOMERS IN KITCHEN.

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 of front counter , and cabinet, 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, walk in cooler shelving, and storage shelving not clean need detailed cleaning(crevices).

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, storage shelving not clean need detailed cleaning.

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, holes, shall be repair.

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.

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 vents(ventilation) in walk in cooler, kitchen area need cleaning.