Ghareeb Nawaz Express

Contamination prevented during food preparation, storage & display

3-307.11: observed a damaged scoop being used to cook/ transfer food items on/off flat-top grill. The tip of the metal scoop was cracked and not smooth. Instructed to replace with a smooth and easily cleanable utensil, so food items are not contaminated.

Utensils, equipment & linens: properly stored, dried, & handled

4-904.11: observed two cutting boards stored on the floor leaning against the wall on the side of the handwashing sink. Instructed to wash, rinse, and sanitize cutting boards and properly store on food contact surfaces.

Non-food/food contact surfaces clean

4-601.11(c): observed the shelves under the food prep table in the rear with foil. Instructed to remove to make surface smooth and easily cleanable.

Proper date marking and disposition

Observed temperature control for safety foods not properly dated, stored longer than 24 hours in coolers. Found cooked and cooled food items stored in th walk-in cooler, prep cooler, two door cooler, and slices of pie in the front service area cooler with no date marking. Instructed to provide proper date marking with disposition date for rte foods prepared on site and held over 24 hours in cold holding unit. Priority foundation violation 7-38-005, citation issued

Proper cooling methods used; adequate equipment for temperature control

Observed prep cooler in rear prep area not in use at an improper cold holding temperature of 52.0f. Sauces and onions were observed inside the prep cooler. Instructed to repair, so cooler can reach and maintain 41f or below. Cooler tagged, please read comments for tag removal instructions. Priority violation 7-38-005, no citation issued

Contamination prevented during food preparation, storage & display

Observed a damaged scoop being used to cook/ transfer food items on/off flat-top grill. The tip of the metal scoop was cracked and not smooth. Instructed to replace with a smooth and easily cleanable utensil, so food items are not contaminated.

Utensils, equipment & linens: properly stored, dried, & handled

Observed two cutting boards stored on the floor leaning against the wall on the side of the handwashing sink. Instructed to wash, rinse, and sanitize cutting boards and properly store on food contact surfaces.

Warewashing facilities: installed, maintained & used; test strips

Observed no sanitizer test strip kit on-site at the time of inspection to test concentration of sanitizer in 3 compartment sink. Instructed to have a test strip kit (chlorine) on site at all times to monitor the strength of the sanitizer properly. Priority foundation 7-38-005, citation issued

Non-food/food contact surfaces clean

Observed the shelves under the food prep table in the rear with foil. Instructed to remove to make surface smooth and easily cleanable.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-202.16 observed gaskets in poor repair at the 2 door refrigerator located in the rear food prep area. Instructed to replace and clean.

Physical facilities installed, maintained & clean

6-501.12 observed floors throughout with minor food and dirt debris. Observed food splatters on the ceiling above the hot holding units. Instructed to clean all.

Food properly labeled; original container

3-601.11 observed prepackaged grab-and-go desserts for sale at the front customer counter without labels containing the business name, business address, and ingredients. Instructed to provide.

Food properly labeled; original container

3-601.11 observed prepackaged grab-and-go desserts for sale at the front customer counter without labels containing the business name, business address, and ingredients. Instructed to provide.

Previous priority foundation violation corrected

8-404.13(b:3) observed previous priority foundation violation not corrected from inspection report #2594668 dated 5/15/24; 54 5-501.15: **pf** outside receptacles 5-501.15 observed the outside dumpster lid unable to close properly due to a damaged lid. Instructed to replace lid. Priority violation. Citation issued 7-42-090.

Person in charge present, demonstrates knowledge, and performs duties

2-102.14 observed the person in charge at the beginning of the inspection without a city of Chicago food service sanitation manager's certificate. Instructed all persons in charge must obtain the city of Chicago food service sanitation manager's certificate and be on site at all times. Priority foundation. Citation issued under violation #2.

City of Chicago food service sanitation certificate

2-101.11 observed no city of Chicago food service sanitation manager on site while tcs foods (rice, chicken) are being prepared handled and served to the public. Instructed a city of Chicago food service sanitation manager must be on site at all times the facility is open and operating. Priority foundation. Citation issued 7-38-012.

Adequate handwashing sinks properly supplied and accessible

6-301.11 observed no hand washing cleanser available at the front hand washing sink in the food prep area. Instructed to provide at all times. Priority foundation. Citation issued 7-38-030(c).

Adequate handwashing sinks properly supplied and accessible

6-301.14 observed no hand washing sign at the front hand washing sink at the food prep area. Instructed to provide.

Proper cold holding temperatures

3-501.16(a:2,&b) observed tcs foods at inadequate temperatures located in the food prep area and the prep cooler; observed about 30 lbs of raw chicken in a pot next to the stove at an inadequate cold holding temperature of 58f, observed about 2 lbs of cooked chicken at 49f and about 5 lbs of raw fish at 47f located in the prep cooler. Instructed to discard and denature said tcs foods and always maintain all cold-holding tcs foods at 41f or below at all times. Priority violation. Citation issued 7-38-005.

Proper cooling methods used; adequate equipment for temperature control

4-301.11 observed a prep cooler with tcs foods inside at an inadequate cold holding temperature of 54f during the inspection. Instructed to maintain all cold holding units at 41f or below at all times. Unit tagged and held for inspection and may not be used. Observed the facility hot holding cooked rice in pots located in the food prep area and not using adequate hot holding units to maintain the proper hot holding temperature. Instructed to provide adequate hot holding units to hold hot tcs foods at all times. Priority violation. Citation issued 7-38-005.

Food properly labeled; original container

3-601.11 observed prepackaged grab-and-go desserts for sale at the front customer counter without labels containing the business name, business address, and ingredients. Instructed to provide.

Insects, rodents, & animals not present

6-202.15 observed the rear exit door with a 1/2 inch gap at the bottom. Instructed to make said door tight fitting and rodent proofed.

Personal cleanliness

2-402.11 observed a food handler with a beard and without a beard guard. Instructed to provide.

Garbage & refuse properly disposed; facilities maintained

5-501.15 observed the outside dumpster lid unable to close properly due to a damaged lid. Instructed to replace lid. Priority foundation. Citation issued 7-38-020(b).

Physical facilities installed, maintained & clean

6-501.12 observed standing water on the floor next to the 3-compartment sink. Instructed to clean.

Insects, rodents, & animals not present

6-202.15 observed the rear exit door with a 1/2 inch gap at the bottom. Instructed to make said door tight fitting and rodent proofed.

Personal cleanliness

2-402.11 observed a food handler with a beard and without a beard guard. Instructed to provide.

Physical facilities installed, maintained & clean

6-501.12 observed minor debris around the hot water heater in the rear. Instructed to clean.

Adequate handwashing sinks properly supplied and accessible

Observed no hand washing signs at hand washing sinks in serving, prep and washroom areas. Instructed manager to provide hand washing signs at all hand washing sinks used by employees.

Food properly labeled; original container

Observed packaged desserts not labeled and displayed for customer service. Instructed manager to properly label packaged items with ingredients, business name and address.

Contamination prevented during food preparation, storage & display

Observed food items stored on floor in walk-in cooler. Instructed manager to elevate all food items six inches off floor.

Personal cleanliness

Observed food handlers not wearin hair restraints. All food handlers must wear effective hair restraints.

In-use utensils: properly stored

Observed bowl used as dispensing utensils in prep cooler. Instructed manager to provide ladle or long handle utensils to prevent contamination.

Utensils, equipment & linens: properly stored, dried, & handled

Observed pots stored on floor in prep area. Instructed manager to properly elevate all clean multi-use equipment off floor.

Single-use/single-service articles: properly stored & used

Observed single service articles stored on floor and utensils not inverted in prep and serving areas. Instructed manager to elevate and invert all single service articles and utensils to protect from contamination.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed rusty surfaces on bottom of prep table. Instructed manager to remove rust deposits, repair/replace and maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed milk crates used as shelving units. Instructed manager to remove milk crates and provide adequate shelving for storage.

Non-food/food contact surfaces clean

Observed food spills and debris on interior and exterior surfaces of cooking equipment, shelving units, prep tables, coolers, freezers, bulk containers. Instructed manager to clean and maintain.

Plumbing installed; proper backflow devices

Observed leaking plastic wrapped faucet on 3-compartment sink. Instructed manager to repair and maintain.

Toilet facilities: properly constructed, supplied, & cleaned

Observed no covered waste receptacle in women washroom. Instructed manager to provide.

Adequate handwashing sinks properly supplied and accessible

Observed no hand washing signs at hand washing sinks in serving, prep and washroom areas. Instructed manager to provide hand washing signs at all hand washing sinks used by employees.

Food properly labeled; original container

Observed bulk containers not labeled in prep area. Instructed manager to label all bulk containers with common name of food.

Food properly labeled; original container

Observed packaged desserts not labeled and displayed for customer service. Instructed manager to properly label packaged items with ingredients, business name and address.

Contamination prevented during food preparation, storage & display

Observed food items stored on floor in walk-in cooler. Instructed manager to elevate all food items six inches off floor.

Personal cleanliness

Observed food handlers not wearin hair restraints. All food handlers must wear effective hair restraints.

In-use utensils: properly stored

Observed bowl used as dispensing utensils in prep cooler. Instructed manager to provide ladle or long handle utensils to prevent contamination.

Utensils, equipment & linens: properly stored, dried, & handled

Observed pots stored on floor in prep area. Instructed manager to properly elevate all clean multi-use equipment off floor.

Single-use/single-service articles: properly stored & used

Observed single service articles stored on floor and utensils not inverted in prep and serving areas. Instructed manager to elevate and invert all single service articles and utensils to protect from contamination.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed open food stored inside grocery bags in reach-in freezer. Instructed manager to remove grocery bags and properly store food items in food storage bags or containers.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed rusty surfaces on bottom of prep table. Instructed manager to remove rust deposits, repair/replace and maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed milk crates used as shelving units. Instructed manager to remove milk crates and provide adequate shelving for storage.

Non-food/food contact surfaces clean

Observed food spills and debris on interior and exterior surfaces of cooking equipment, shelving units, prep tables, coolers, freezers, bulk containers. Instructed manager to clean and maintain.

Physical facilities installed, maintained & clean

Observed the floor drains in the rear very dirty. Must detail clean to prevent breeding source for pests.

Adequate ventilation & lighting; designated areas used

Filter need cleaning above the cooking equipment to remove debris.

Toilet facilities: properly constructed, supplied, & cleaned

Observed the toilet room receptacle without a cover. Instructed to provide and maintain

Warewashing facilities: installed, maintained & used; test strips

Observed the 3 compartment sink not large enough to properly sanitize the extra large cooking pots. Instructed to provide a 3 compartment sink to fully submerge and maintain. Priority foundation 7-38-025

Toilet facilities: properly constructed, supplied, & cleaned

Observed the toilet room receptacle without a cover. Instructed to provide and maintain

Procedures for responding to vomiting and diarrheal events

Observed procedures and kit but no disinfectant rated for norovirus, instructed to provide. Priority foundation 7-38-005, no cittion issued.

Plumbing installed; proper backflow devices

Observed the 3 compartment sink nozzle leaking, instructed to repair(premises has a hand towel over nozzle because it spray up when the water is turned on.

Procedures for responding to vomiting and diarrheal events

Observed procedures and kit but no disinfectant rated for norovirus, instructed to provide. Priority foundation 7-38-005, no citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed the rear prep hand sink not accessible at this time. Sink covered with gloves, scraper and a red netted item, instructed to remove these items so employees can properly wash their hands. Priority foundation 7-38-030(c), citation issued.

Proper cold holding temperatures

Observed the following tcs foods in cooler at improper cold holding temperature 8 lbs. Chicken chapati 60*f, 6 lbs. Fish 50*f, 5 dozen eggs 54.1*f all product denatured and disposed of 19lbs, value $65.00.instructed all cold food must be held at 41*f or below. Priority citation issued 7-38-005.

Proper cooling methods used; adequate equipment for temperature control

Observed the reat two door condiment cooler at improper temperature 57.9*f. Instructed to have repaired, must be able to maintain temperature of 41*f or below. Machine tagged instructed not to use, must have cdph return after cooler is repaired. Priority 7-38-005, citation issued.

Thermometers provided & accurate

Observed no food temperature measuring device to check tcs food temperature. Instructed to provide. Priority foundation 7-38-005, citation issued.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed rusty storage shelves in rear prep station on bottom shelf, instructed to clean/remove the rust.

Plumbing installed; proper backflow devices

Observed the 3 compartment sink nozzle leaking, instructed to repair(premises has a hand towel over nozzle because it spray up when water is turned on.

Facilities to maintain proper temperature

Noted 2-dr reach in cooler at improper temperatures between 45.6f-48f. Must empty the unit and have it repaired or adjusted so that it maintains an air temperature below 40f. Unit tagged held for inspection. Critical violation 7-38-005a.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Observed assorted potentially hazardous foods at improper temperatures: cooked lamb stew, cooked chickpeas, butter sauce, lentil, raw beef (3-15lb bags) and (8)gallon containers of milk etc. In 2dr refrigerator at rear. Internal temperatures ranging from 49.5f-58.7f. No time and temperature logs available. Manager voluntarily discarded and denatured said foods approximately 165lbs. Total dollar value approx. $400.00 per manager on site. Critical violation 7-38-005(a).

Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.

Observed bare hand contact with ready-to-eat foods by food handling employee. Observed employee roll up pita bread (bare hands) in foil to be given to customers with the meal. Management instructed that bare hand contact with ready-to-eat foods is not allowed. Critical violation 7-38-010(a).

Food and non-food contact equipment utensils clean, free of abrasive detergents

Clean interior bottom of 2dr refrigeration unit of meat juices.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Clean floor in kitchen prep area of food spills.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Remove clutter at side of 2-dr refrigerator.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Observed potentially hazardous foods at improper temperatures. Observed cooked rice at 75.2f in a container in the food prep area and cooked chicken at 77f inside of the prep cooler. Management voluntarily discarded approximately 50# of food worth $100. Critical violation 7-38-005a.

Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.

Observed bare hand contact with ready-to-eat foods by food handling employees. Observed employees put raw onions on a customer plate with their bare hands. Management instructed that bare hand contact with ready-to-eat foods is not allowed. Critical violation 7-38-010a.

Food protected during storage, preparation, display, service and transportation

Food not protected from contamination during storage. Observed yogurt stored in the prep cooler in 4 separate containers marked "dish soap." management instructed to store all foods in proper food grade storage containers. Management voluntarily discarded the containers of yogurt. Serious violation 7-38-005a.

Food and non-food contact surfaces properly designed, constructed and maintained

Replace the missing stainless steel door section inside of the 2 door prep cooler. Door gaskets for the prep coolers are torn. Must replace.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Detail clean the interior of the prep coolers.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

All food handling employees must wear hair restraints in the prep area. Must provide.

Food handler requirements met

All food handling employees must show proof of food handler training. Must provide.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Observed potentially hazardous food (chicken) 20 lbs. At the improper temperature of 56.7f. Manager stated he place chicken in the 2 door refrigerator the previous night. 2 door refrigerator temperature was 38.0f at the time of the inspection. Instructed to properly cool all potentially hazardous foods with an ice bath and making sure potentially hazardous food cools from 140f-70f within 2 hours and 70f-40f within 4 hours after preparation. Manager discarded and denatured 20 lbs of chicken, cost of chicken is $55. Critical violation 7-38-005(a)

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Observed the vents above the cooking equipment with accumulated grease. Instructed to clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Observed the left and right compartment's sink stoppers of the 3 compartment sink are in poor repair. Instructed to repair all and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Observed gaskets, shelves and inside of all refrigeration units need to be cleaned. Observed bottom of grill with foor debris. Instructed to clean all and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Observed floors with minor food and dirt debris. Instructed to clean all floors and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Observed the vents above the cooking equipment with accumulated grease. Instructed to clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Observed leaking faucets at the washbowls in the washroom and the left and right compartment's sink stoppers of the 3 compartment sink are in poor repair. Instructed to repair all and maintain.

Water source: safe, hot & cold under city pressure

Hot water temperature remained at 45.0f at all washbowls in the washrooms. Property manager states new hot water heater was ordered for the washrooms and will be installed by next week february 1, 2016. Service request order on site. Employees are to continue to re-wash their hands at the exposed hand sink located in the food prep area. Critical violation 7-38-030. No citation issued.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Observed gaskets, shelves and inside of all refrigeration units need to be cleaned. Observed bottom of grill with foor debris. Instructed to clean all and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Observed floors with minor food and dirt debris. Instructed to clean all floors and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Observed the vents above the cooking equipment with accumulated grease. Instructed to clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Observed leaking faucets at the washbowls in the washroom and the left and right compartment's sink stoppers of the 3 compartment sink are in poor repair. Instructed to repair all and maintain.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Observed potentially hazardous foods at improper temperatures; beef at 66.2f and chicken at 57.2f. Approximately a total of 15 lbs valued at $100. Instructed manager to discard and denature said items and to maintain all cold foods at 40f or below and all hot foods at 140f and above at all times. Critical violation 7-38-005(a)

Water source: safe, hot & cold under city pressure

Observed no hot running water at the exposed hand sink, 3 compartment sink or at the washbowls. Hot water temperature only reached 67.7f for exposed hand sinks and 3 compartment sink and 45.0f for the washbowls at the time of inspection. Instructed to have hot water at all times facility is open and operating, temperatures should be at least 85f at the exposed hand sinks and at least 110f at the 3 compartment sink. Hot water was restored in the food prep area only by the end of the inspection exposed hand sinks at 85.0f and 3 compartment sink at 110f in the food prep area. Hot water temperature remained at 45.0f at all washbowls in the washrooms. Property manager states new hot water heater was order for the washrooms. Critical violation 7-38-030.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Observed live roach (5) activity in the food prep area. Observed front and rear entrance doors not rodent proofed with 1/2 inch gap at the bottom of both doors. Recommended contacting pest control. Instructed to make all door rodent proofed and maintain. Serious violation 7-38-020.

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

Observed the dumpster area with over flowing garbage and area around dumpster not cleaned or maintained. Instructed to have lids tight fitting at all times and maintain a clean dumpster area. Serious violation 7-38-020.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Observed gaskets, shelves and inside of all refrigeration units need to be cleaned. Observed bottom of grill with foor debris. Instructed to clean all and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Observed floors with minor food and dirt debris. Instructed to clean all floors and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Observed the vents above the cooking equipment with accumulated grease. Instructed to clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Observed leaking faucets at the washbowls in the washroom and the left and right compartment's sink stoppers of the 3 compartment sink are in poor repair. Instructed to repair all and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Clean interior of cabinet under sink(dead roaches)in front prep area.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Floors need cleaning between front prep cooler and counter(food debris, single service articles), along walls behind hot water tank (dead roaches), in corner near ice machine (food debris, dirt, grime).

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Replace damaged baseboards along walls to prevent insect harborage.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Store mop head upright to prevent insect breeding. Remove all unnecessary articles around hot water tank and utility sink.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Provide shatterproof bulbs or light shields in front prep area.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Observed cooked spinach 55.9f and gyro 57.7-58.3f stored in prep cooler. Instructed manager to discard. All cold food must maintain 40f or below during storage, preparation, display and service. Critical violation 7-38-005a

Food protected during storage, preparation, display, service and transportation

Observed several containers of cooked food(chicken, beef, lamb, chickpeas,etc) stored unprotected and uncovered in reach-in coolers. Instructed manager to cover all food items to protect from contamination. Serious violation 7-38-005a

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Observed 8 live roaches crawling on counter near register equipment in front prep area. Instructed manager to call an exterminator for service, clean and sanitize all areas. Serious violation 7-38-020

Previous minor violation(s) corrected 7-42-090

Previous minor violations not corrected from report #1537237 on 4-23-15 30-label all bulk containers. 32-install splash guard between 3-compartment sink and hot holding units. Replace gaskets on beverage prep cooler behind front counter. 40-provide metal stem thermometers for internal temperatures. 41-store mop head upright to prevent insect breeding. Serious violation 7-42-090

Food and non-food contact equipment utensils clean, free of abrasive detergents

Clean interior and exterior of all coolers, freezers, prep tables, cooking equipment.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Clean floors under all equipment, along walls and in all corners in prep and storage areas. Clean all floor drains.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Replace damaged baseboards along wall/corner near rear exposed sink.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Secure loose light shield in rear pep area. Provide shatterproof bulbs or light shields in front prep area.

Refrigeration and metal stem thermometers provided and conspicuous

Provide thermometers in all prep coolers.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Elevate all soda dispenser units and paper goods off floor under front counter.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Observed improper temperature of chili chicken 52.6f-60.f stored on prep table, cooked potatoes 51.9f, cooked vegetables 51.5f, cooked chickpeas 50.3f stored in rear reach-in cooler, milk 50.1f stored on floor near front beverage prep cooler. Instructed manager to discard approximately 30lbs, $100 of product. All cold food must be 40f or below during storage, preparation, display, and service. Critical violation 7-38-005a

Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time

Observed employee washing food utensils and equipment in middle compartment of 3-compartment sink with no sanitizer. Instructed manager to properly set up 3-compartment to wash, rinse and sanitize food equipment and utensils. Critical violation 7-38-030

Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area

Rear exposed sink not accessible. Observed cutting board with gyro cone and sliced gyro stored on top of exposed sink. Instructed manager to remove all items from sink. Exposed sink is for hand washing only. Observed no soap at exposed sink. Must provide soap for proper hand washing. Critical violation 7-38-030

Food protected during storage, preparation, display, service and transportation

Observed several containers of food stored unprotected and uncovered in reach-in coolers. Instructed manager to cover all food items to protect from contamination. Serious violation 7-38-005a

Food in original container, properly labeled: customer advisory posted as needed

Label all bulk containers.

Food and non-food contact surfaces properly designed, constructed and maintained

Install splash guard between 3-compartment sink and hot holding units. Replace gaskets on beverage prep cooler door behind front counter.

Refrigeration and metal stem thermometers provided and conspicuous

Provide metal stem thermometers for internal temperatures.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Store mop heads upright to prevent insect breeding.

Food (ice) dispensing utensils, wash cloths properly stored

Store wash cloths in sanitizing solution. Provide long handle utensils for dispensing food in rear prep cooler.

Food handler requirements met

All food handler certificates not available. Provide food handler certificates for all employees by 7-23-15.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Observed improper temperatures. Found 2- metal containers of cooked mix veggies,channa masala with internal temperatures ranging from 65.4f - 68.9f inside the kitchen 2 door stand-up cooler.no time and temperature logs available to view.product was discarded and denatured by manager.must have cold holding at 40.0f or below at all times. Appx. 20 lbs. $100. (critical 7-38-005a).

* certified food manager on site when potentially hazardous foods are prepared and served

No certified food manager present with a city of Chicago food sanitation certificate while potentially hazardous foods (chicken,beef,rice, etc.) are being prepared and served. Management instructed that a certified food manager must be present at all times while potentially hazardous food is being prepared or served. Serious violation 7-38-012.

Food and non-food contact surfaces properly designed, constructed and maintained

Replace broken gaskets at rear kitchen 2 door stand-up cooler and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Must clean exterior of food storage containers in dry food storage area & shelving units,coolers,grill table,sides of hot cooking equipments and attached equipments,knozzles,drip tray at fountain drink station,interiors of counters at front counter areas and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Floor drains in kitchen area are dirty,clean floor drains in detail and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Light shields throughout the kitchen area,clean and sanitize interiors of light shields and maintain.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

All employees shall be required to use effective hair restraints to confine hair.

Food (ice) dispensing utensils, wash cloths properly stored

Must use proper dispensing food utensils for foods,plastic containers cannot serve as spoons or scoops.

Facilities to maintain proper temperature

Facilities do not maintain proper temperature. Observed the 2 door food prep cooler at front service area with an air temperature of 59.9f. The cooler was used to store potentially hazardous foods such as eggs,yogurt with cilantro.must empty the unit and have it repaired so that it maintains an air temperature below 40f. Critical violation 7-38-005a.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Observed assorted potentially hazardous foods at improper temperatures cooked beef,cooked chicken,soups etc. Internal temperatures ranging from 46.9f-71.4f.no time and temperature logs available.manager voluntarily discarded and denatured said foods approximately 100lbs. Total dollar value$300.00 per manager on site. Critical violation 7-38-005(a).

No evidence of rodent or insect infestation, no birds, turtles or other animals

Observed evidence of more than 50 plus live roach infestation throughout food preparation areas coming out from white f.r.p. Paneling boards,crawling on walls behind of coolers,on cracks and crevices of kitchen shelvings,beneath the work table at cluttered dry storage area,on gaskets of front service 2 door cooler and dead roaches on floors and walls in same areas.also 10 or more live fruit flies and 3 house flies flying around premises.the front door is not insect/rodent proofed approximately 1/4" mode of entry all across the bottoms.must detail clean and sanitize all affected areas,remove cluttered conditions,pest proof said door,pest control service is now reccomended.critical violation 7-38-020.

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

Observed outside garbage and waste grease storage areas not cleaned massive amounts of litter and trash and grease all throughout the grounds and dumpsters not covered.instructed to detail clean said areas and maintain all dumpsters covered.also,grease on ground along the rear exit door.must maintain all said areas due to potential pest feed/harborage. Serious violation 7-38-020.

* inspection report summary displayed and visible to all customers

Previous inspection report summary was not displayed. Management was given a copy of today's inspection report summary and was instructed to post it in view of all customers. Serious violation 7-42-010b

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Must properly store and invert all multi use kitchen cooking equipments/utensils and single service articles to prevent contamination before use.

Food and non-food contact surfaces properly designed, constructed and maintained

Must repair or repalce gaskets at 2 door coolers and replace worned out cutting boards at kitcchen areas.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Must clean interiors/exteriors of coolers,sides of hot cooking equipments,hood/filters above the cooking equipments,behind front service counters,shelvings front and kitchen shelvings,prep tables,knife rack etc.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Must clean heavy grease and food debri from floors along,around,under,wallbases throughout and in floor drains.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Must clean and sanitize walls/ceilings throughout the kitchen areas and mop sink area and seal all noticeable openings where noted to manager.also,broken outlet cover with opening behind the kitchen 2 door food prep cooler must be secured.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Must clean and sanitize all interiors of light shields throughout the food prep areas and replace broken ceiling light shield at kitchen area.

Refrigeration and metal stem thermometers provided and conspicuous

Must provide and maintain visible thermomometers inside all refrigeration units and provide a metal stem thermometer for monitoring food temperatures and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Clean front storage table, clean interior rear 2 door cooler.clean rear hood and filters.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Clean floor front/rear prep area also under and around equipment.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Clean ceiling/wall vents dusty.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Clean light shields rear prep/storage.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Need to repair rear 3 comp. Sink nozzle leaking.