SP KEBAB

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. MUST PROVIDE LABEL WITH DATE ON PREPARED FOODS IN COOLERS,INCLUDING WALK IN COOLER.

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. MUST INVERT(KEEP UPSIDEDOWN) ALL CLEAN UTENSILS ON SHELVES AND ON COUNTERS AT ALL TIMES THROUGHOUT.

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 THE FOLLOWINGS WITH FOOD DEBRIS AND STAINS:TABLES IN THE DINING,1COMP.SINK,AND DOUGH MIXER BOWL WITH PIN.

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 MAINTAIN FLOORS DRY IN BASEMENT WITH STANDING WATER,AND REPAIR PAINT PEELING ON FLOORS AT SAME LOCATION. MUST ELEVATE PRODUCTS AND UTENSILS 6" OFF THE FLOOR THROUGHOUT INCLUDING IN BASEMENT STORAGE AREA.

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 OPENING ON WALL IN BASEMENT BY ENTRANCE.

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 OGANIZE CLUTTER IN BASEMENT.

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. SEAL GAPS UNDER FRONT AND REAR OUTER DOORS. PROVIDE A COMPLETE PEST CONTROL LOG BOOK AS PER CITY OF CHICAGO CODE.

* 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 CITY OF CHICAGO, CERTIFIED FOOD MANAGER ON SITE. MUST PROVIDE.

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. SEAL HOLES AROUND PIPES IN PREP AREA CEILING. PEELING PAINT FROM CEILING IN BASEMENT. MUST PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE IF AREA IS USED FOR FOOD STORAGE. SEAL CRACKS BETWEEN WALL AND FLOOR IN BASEMENT IF AREA IS TO BE USED FOR FOOD STORAGE. PAINT/SEAL RAW WOOD BEHIND FRONT COUNTER.

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. PROVIDE METAL STEM THERMOMETERS.

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. REMOVE WOOD AND PAPER DEBRIS FROM DUMPSTER AREA. CLEAN AREA BY HOT WATER TANK IN BASEMENT. STORE ALL ITEMS 6" OFF THE FLOOR.