MANGI'S

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED THICK FROST BUILDUP IN THE MIDDLE FREEZER LOCATED IN THE BASEMENT; INSTRUCTED TO DEFROST AND MAINTAIN ALL FREEZERS ON PREMISES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE ICE MACHINE HAS A STAINED INTERIOR SURFACE, CLEAN AND SANITIZE THE UNIT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOOR IN FRONT OF THE MOP SINK HAS SMALL HOLE, REPAIR THE FLOOR

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE WALL AND BACKSPLASH BEHIND THE THREE COMPARTMENT SINK ARE DIRTY, CLEAN THE WALL FROM TOP TO BOTTOM.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE WIRE STORAGE RACKS IN THE WALK-IN COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REMOVE CARDBOARD FROM THE FLOOR OF THE WALK-IN COOLER. REMOVE THE CARPET SQUARE FROM THE FLOOR IN FRONT OF THE 3 COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DEFROST FREEZER ON THE 1ST FLOOR AT REAR AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST MAINTAIN FLOORS DRY AT ALL TIMES IN THE BASEMENT RESTROOM.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST MAINTAIN WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES IN THE REAR PREP AREA.

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 BROKEN RUBBER GASKETS IN ALL 3 REACH-IN FREZEERS IN BASEMENT 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. REMOVE EXCESS ICE BUILD-UP INSIDE THE REACH-IN FREEZERS IN BASEMENT AREA,ALL 3 REACH-IN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. EVERYONE ENTERING/PREPARING AND SERVING IN PREP AREA MUST WEAR HAIR RESTRAINANT(MANAGER-OWNER-EMPLOYEES)

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. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:GYROS MEAT PLACED ON THE BROILER SPIT AT TEMP OF 75.7F TO 76.6F(BROILER UNIT WAS OFF),INTERMITTENT COOKING IS NOT ALLOWED.FOUND 31-FRESH EGGS STORED IN WALK-IN COOLER AT TEMP OF 74.3F TO 77.1F;ALSO FOUND MELTED CHEESE STORED AT HOT HOLDING UNIT AT TEMP OF 125.7F; ITALIAN SAUSAGE AT TEMP OF 125.7F, ITALIAN BEEF IN JUICE AT TEMP OF 128.2F(ALL FOOD MENTIONED WAS STORED IN STEAM TABLES, WATER TEMPERATURE AT 145F),SLICED TOMATOES AT TEMP OF 52.1F STORED IN DISPLAY COOLER(AIR TEMP OF 40F).NO TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 9, VALUE $22.70.CRITICAL VIOLATION:7-38-005(A) HOOOO72086-16

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 9-23-2010, REPORT#413868 # 32-RUSTY SHELVES INSIDE WALK IN COOLER,MUST BE PAINT WITH NON-TOXIC PAINT OR REPLACED.OBSERVED CHEST FREEZER UNIT INSIDE LID, LINER BROKEN, EXPOSED INSULATION, NOT MAINTAINED. NEEDS TO BE REMOVE OR REPLACE.LID IS BEHIND REPAIR,DUE TO LID HAS EXTRA TAPE ALLOVER THE LID. # 42-ALL EMPLOYEE IN FOOD PREP AREA NEEDS TO HAVE A HAIR RESTRAINTS AT ALL TIMES. SERIOUS VIOLATION:7-42-090 HOOOO72086

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. SWEEP FLOOR THROUGHOUT THE BASEMENT AREA, SPECIALLY UNDER SHELVES AND BEHIND REACH-IN FREEZERS.(EXCESS DEBRIS).SEAL HOLE UNDER SHELF IN NORTH-EAST CORNER,NEXT TO REAR EXIT DOOR.

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. REPAIR LEAKING FAUCET AT COMPARTMENT SINK,ALSO PROVIDE AN UNTHREAD FAUCET SAME SINK.THREE COMPARTMENT SINK SLOWLY DRAINING, INSTRUCTED TO CONTACT A PLUMBER.

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. NEED TO CLEAN GREASE FROM THE EXTERIOR OF WASTE GREASE OIL CONTAINER(GREASE ON IT),ALSO NEED TO REPLACE BROKEN LIDS FROM OUTSIDE GARBAGE CONTAINER(LARGE HOLE BETWEEN THE LIDS).

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.repair. RUSTY SHELVES INSIDE WALK IN COOLER,MUST BE PAINT WITH NON-TOXIC PAINT OR REPLACED.OBSERVED CHEST FREEZER UNIT INSIDE LID, LINER BROKEN, EXPOSED INSULATION, NOT MAINTAINED. NEEDS TO BE REMOVE OR REPLACE.LID IS BEHIND REPAIR,DUE TO LID HAS EXTRA TAPE ALLOVER THE LID.

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.THE FOUR BURNER UNIT LOCATED IN BASEMENT AREA, NEEDS TO BE UNDER A VENTILATION,OR REMOVE STOVE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.ALL EMPLOYEE IN FOOD PREP AREA NEEDS TO HAVE A HAIR RESTRAINTS AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND IMPROPER TEMP OF FRONT PREP REFRIGERATION UNIT. AIR TEMP OF 51.6 TO 68F. CITATION ISSUED. TAGGED UNIT. VIOLATION CRITICAL 7-38-005 (A)

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 IMPROPER TEMPERATURE IN THE PREP REFRIGERATION UNIT. HOT DOGS, COOKED SAUSAGE,SOUR CREAM,SLICE TOMATO, INTERNAL TEMP OF PRODUCT 48.6F TO 51.2F.CRITICAL VIOLATION ISSUED: 7-38-005(a) OWNER DENATURED FOOD. COST $12.OO 5LBS

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. UPON INSPECTION OBSERVED EMPLOYEE TAKING MONEY AND TOUCHING READY TO EAT FOOD,AND NOT WASHING HIS HANDS.(LETTUCE, TOMATO, ONIONS) CRITICAL VIOLATION 7-38-010(A)-CITATION ISSUED. INSTRUCTED TO WASH HANDS EVERY TIME HE TOUCHES MONEY OR HAIR. THEN SERVE FOOD.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR PAPER TOWELS IN EXPOSED HAND SINK. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dish washing 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. FOUND 3 COMPARTMENT SINK BACKING UP WHEN WATER IS RUNNING,IT BACK UP INTO THE 2ND AND 3RD COMPARTMENT WITH GREASE AND FOOD DEBRIS, VERY SLOW DRAIN. INSTRUCTED NEEDS TO REPAIR. SERIOUS VIOLATION 7- 38-030 CITATION ISSUED. NOTE: PREMISES HAS ANOTHER 3 COMPARTMENT SINK IN BASEMENT.

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. RUSTY SHELVES INSIDE WALK IN COOLER,MUST BE PAINT WITH NON-TOXIC PAINT OR REPLACED.OBSERVED CHEST FREEZER UNIT INSIDE LID, LINER BROKEN, EXPOSED INSULATION, NOT MAINTAINED. NEEDS TO BE REMOVE OR REPLACE.LID IS BEHIND REPAIR,DUE TO LID HAS EXTRA TAPE ALLOVER THE LID.

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. THE FOUR BURNER UNIT LOCATED IN BASEMENT AREA, NEEDS TO BE UNDER A VENTILATION,OR REMOVE STOVE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEE IN FOOD PREP AREA NEEDS TO HAVE A HAIR RESTRAINTS.AT ALL TIMES.