ZIP'Z EXPRESS FAST FOOD

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND BULK FOOD NOT LABELED.(RICE,ETC.)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND 3COMPARTMENT SINK NOT CLEAN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: BURNED FOOD DEBRIS UNDER THE BURNERS, INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL UNEVEN BESIDE THE HOT WATER TANK UNDER THE WINDOW,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: WE OBSERVED(CERTIFIED FOOD HANDLER/OWNER)LIVE ROACHES UNDER AND AROUND TWO DOOR REFRIGERATOR, ACROSS FROM STOVE IN PREP AREA. ADULTS AND BABIES ROACHES WERE COMING OUT FROM HOLES LOCATED AT FRAME OF THE COOLER.(8 LIVE ROACHES) INSTRUCTED TO CONTACT PEST CONTROL. MUST CLEAN AND SANITIZE AREA. OUTER OPENINGS NOT PROTECTED: REAR SCREEN DOOR NOT COMPLETELY ENCLOSED, MAIN REAR DOOR OPENED. FRONT DOOR MUST BE RODENT AND INSECT PROOFED,GAP 1/2". SERIOUS VIOLATION: 7-38-020 HOOOO77581-12.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL DRY FOOD PRODUCTS THAT ARE STORED IN CONTENAIRS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE ALL NEWS PAPER AND CARDBOARDS USED TO LINE SHELVES THROUGHOUT THE PREMISES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEANING INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,INSIDE THE COOLERS AND FREEZER INCLUDED RUBBER GASKET(FOOD DEBRIS AND GREASE BUILD-UP).NEED TO CLEAN WHEEL OF COOKING EQUIPMENT AND PIPE BEHIND THE EQUIPMENT.NEED TO CLEAN ALL SHELVED IN PREP AND FRONT COUNTER(BUILD-UP OF DEBRIS). WHEN WATER IS RELEASED FROM THREE COMPARTMENT SINK A FOUL ODOR IS COMING FROM GREASE TRAP INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT AND UNDER THE TWO DOOR COOLER.NEED TO CLEAN UNDER THE THREE COMPARTMENT SINK BEHIND THE GREASE TRAP.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: HAIR RESTRAINT IS NEEDED IN PREP AREA AT ALL TIMES,INCLUDED OWNERS.

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 DAMAGE DINING CHAIR COVERS.

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 3COMP.SINK,TOILET BOWL,HAND WASH SINK IN TOILET,EXTERIORS OF STOVE,TABLES IN DINING,MOP SINK,AND EXPOSE HAND WASH SINK AT FRONT CORNER.

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 MOVE EXPOSE HAND WASH SINK FROM OUTSIDE OF KITCHEN PREP AREA INTO THE KITCHEN TO BE NEAR TO FOOD PREP AREA, FOR PROPER HAND WASHING OF FOOD HANDLERS,WHILE MOP SINK WHICH IS IN KITCHEN COULD BE RELOCATE WHERE EXPOSE HAND WASH SINK IS PRESENTLY (OUTSIDE KITCHEN).

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. OBSERVED EXCESS CLUTTER ON PREMISES(AT FRONT COUNTER,MEDDLE STORAGE AREA AND IN KITCHEN.INSTRUCTED TO DECLUTTER FACILITY.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees must wear garments that are clean and of washable character and nature. OBSERVED CHEF HANDLING FOODS IN KITCHEN IN SOILED CLOTHS,INSTRUCTED TO WEAR CLOTHINGS WHILE HANDLING FOODS AT ALL TIMES.

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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found food items not properly dated/labeled in coolers, freezers. must date and label all food items.

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, storage shelving need detailed cleaning.

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 hevy equipment, cooking equipment, and storage area need detailed cleaning(corners).

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 in rear prep area need cleaning.

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. light shields in prep areas need cleaning.

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 coolers need cleaning.