SOFRA TURKISH KITCHEN

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE COOLERS IN FOOD PREPARATION AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE IN BASEMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXPOSED HANDWASH SINK AT FRONT BAR IS DRAINING SLOW. MUST REPAIR/MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE VISIBLE AND WORKING THERMOMETERS INSIDE COOLERS IN FOOD PREPARATION AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED EMPLOYEE IN FOOD PREPARATION AREA PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS PREPARED AND SERVED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOPS STORED ON TOP OF THE ICE BIN AT FRONT BAR AREA. MUST PROPERLY STORE SCOOPS IN A CLEAN CONTAINER.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK CONTAINERS WITH NAME OF PRODUCT INSIDE OF CONTAINER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT, CLEAN INTERIOR BOTTOM OF FRYER TO REMOVE GREASE. CLEAN INTERIOR OF REFRIGERATION UNIT TO REMOVE FOOD PARTICLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR AROUND AND UNDER COOKING EQUIPMENT TO REMOVE GREASE AND OTHER KITCHEN EQUIPMENT. CLEAN IN BASEMENT ALONG WALLS TO REMOVE DEBRIS FROM BRICK WALLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RE-ATTACH BROKEN SPLASH GUARD AT KITCHEN EXPOSED HAND SINK AND REMOVE ENCRUSTED DIRT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXTERIOR OF COOKS LINE EQUIPMENT BETWEEN EQUIPMENT WITH EXCESSIVE GREASE MUST CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR THROUGHOUT KITCHEN, UNDER COFFEE STATION AND FOOD CARTS, DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING IN DRY BULK FOOD/POT AND PAN STORAGE WITH CHIPPING/PEELING PLASTER. MUST REPAIR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED COOKS LINE COOLER AT 45.6F WITH FOODS SUCH AS COOKED RICE AT 44.7F INSIDE. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURE OF 40F OR BELOW. C.D.P.H. CONTACTED BY FAX REQUEST TO 312-746-4240 FOR INSPECTION AND TAG REMOVAL.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING FOODS HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. APPROXIMATELY 15LBS TOTAL OF THE FOLLOWING: COOKED RICE AT 44.7F, COOKED BEEF AT 45.9F, RAW BEEF AT 45.8F, CHICKEN RANGING BETWEEN 45.5F AND 46.4F. ALL FOODS DISCARDED. MANAGEMENT STATES THE ESTIMATED VALUE TO BE $200.00. .

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. DISH WASHING FACILITIES NOT MAINTAINED.METAL ATTACH DRAINBOARD AT KITCHEN THREE COMPARTMENT SINK EXTREMELY DIRTY AND MOLDY. MUST CLEAN AND MAINTAIN. PLASTIC CUTTING BOARD STORED OVER METAL DRAINBOARD BLACKENED WITH MOLD. MUST REMOVE. KITCHEN THREE COMPARTMENT SINK WITH SPRAY ARM ONLY FOR LEFT SIDE WASH BOWL OF SINK. MUST HAVE NOZZLE TO PROVIDE WATER FOR ALL THREE COMPARTMENTS OF SINK.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: TABLETOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN. TABLEWARE SILVERWARE MUST BE COVERED OR WRAPPED. DIRTY POT WITH FOOD DEBRIS FOUND STORED ON DRY FOOD SHELVING IN KITCHEN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL SHELVING THROUGHOUT KITCHEN FOUND DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN. MUST NOT USE PAPER AS LINER FOR SHELVING. INSIDE SILVERWARE STORAGE DRAWERS WITH FOOD CRUMBS. MUST CLEAN AND MAINTAIN. MUST RE-ATTACH BROKEN SPLASH GUARD AT KITCHEN EXPOSED HAND SINK AND REMOVE ENCRUSTED DIRT. PLASTIC DISH RACKS ENCRUSTED/STAINED WITH BLACK DIRT. MUST REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXTERIOR OF COOKS LINE EQUIPMENT BETWEEN EQUIPMENT WITH EXCESSIVE GREASE. OLD, DIRTY STANDING WATER INSIDE STEAM TABLE. MUST REMOVE AND CLEAN AFTER EACH USE. BULK FOOD CONTAINERS DIRTY. MUST CLEAN AND MAINTAIN ALL ABOVE EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR THROUGHOUT KITCHEN, UNDER COFFEE STATION AND FOOD CARTS, DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN. ALL STORED ITEMS UNDER BAR THREE COMPARTMENT SINK MUST BE ELEVATED FROM FLOOR 6" OR ABOVE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL AT BUS PAN STATION IN KITCHEN WITH FOOD SPLATTER. MUST CLEAN DAILY. CEILING IN DRY BULK FOOD/POT AND PAN STORAGE WITH CHIPPING/PEELING PLASTER. MUST REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PLASTIC USED AS REPAIR ON NOZZLE OF 1ST FLOOR MOP SINK. MUST REMOVE AND PROPER REPAIR ANY LEAK.

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. PROVIDE A BASE FOR THE INSIDE THE CABINETTE, UNDER 1 COMPARTMENT SINK, SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSORBENT MATERIAL. IF THE REAR DOOR IS OPENED A SCREEN DOOR MUST BE PROVIDED,COMPLETE ENCLOSED TO FRAME DOOR.

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 UNDER THE 3 COMPARTMENT SINK AND UNDER SHELVES(FOOD DEBRIS),IN KITCHEN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULB IN THE MIDDLE OF BASEMENT IS BURNED, INSTRUCTED TO REPLACE IT.PROVIDE LIGHT SHIELD FOR LIGHT ABOVE THE ICE MACHINE.

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.FAUCET AT 3 COMPARTMENT SINK IS TOO LOOSE,ALSO PROVIDE STOPPERS FOR IT.

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. ADITIONAL THRESHOLD IS NEEDED AT FRONT DOOR. SPLASH GUARD IS NEEDED AT EXPOSED HAND SINK IN BAR AREA,BETWEEN ICE BIN AND EXPOSED SINK.

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 INTERIOR OF ICE MACHINE IN BASEMENT AREA(MINERAL BUILD UP).CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,ALL SHELVES ON PREMISES,AND BLACK VENTILATION ABOVE THE DOOR, IN KITCHEN.HOOD, FILTERS AND PIPE MUST BE CLEANED EXCESS OF GREASE AND DUST BUILD-UP.

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. REPAIR OR REPLACE FLOOR TILES IN FRONT OF INSIDE MAIN DOOR.CLEAN FLOOR THROUGHOUT THE PREMISES,SPECIALLY UNDER THE COOKING EQUIPMENT, BEHIND BAR, CORNERS AND ALONG BASEBOARD WALL,ENCRUSTED DEBRIS.

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.REPLACE MISSING WALL TILES AT CEILING, COOFEE STATION.

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. PROVIDE UNTHREAD FAUCET FOR ALL SINK(EXPOSED HAND SINK,MOP SINK,3 COMPARTMENT FAUCETS).