Kabobi 1

Contamination prevented during food preparation, storage & display

3-307.11 must install a splashguard between the exposed hand washing sink at the corner of the cook's line and the adjacent stove.

Physical facilities installed, maintained & clean

6-501.11 regrout the floor tiles in the dishwashing area where there is standing water. Seal all holes and gaps in the walls behind the cook's line and dishwashing area.

Physical facilities installed, maintained & clean

6-501.12 clean the floor and maintain the floor dry under the cooking equipment, along the corners, under the coolers and in the dishwashing area.

Food separated and protected

Observed improper storage of different types of raw foods and raw foods and ready-to-eat foods in the meat walk-in cooler and prep coolers.. Observed skewers of beef kabobs and vegetable kabobs stored beneath raw chicken kabobs and vegetable kabobs stored beneath raw beef kabobs. Management instructed to properly store all foods to prevent the possibility of cross-contamination. Priority violation 7-38-005. Citation issued.

Consumer advisory provided for raw/undercooked food

Observed no consumer advisory disclosure or reminder statement on the menu boards or on the written menu to inform customers of the risk of eating raw or undercooked foods. Management instructed to disclose or describe which foods can be ordered raw or undercooked and link those items with an asterisk or other means to the reminder statement on the menu and menu board. Must include the following sentence before the reminder statement:"these foods can be ordered raw or undercooked or may contain raw or undercooked ingredients." priority foundation violation 7-38-005.

Insects, rodents, & animals not present

Observed 5 live cockroaches in the following areas: corner of the food prep area under the exposed hand washing sink, dry storage room for rice in the area behind the restaurant, and on the wall in the dishwashing area. Additional pest control is needed to eliminate the pest activity. Priority foundation violation 7-38-020(a). Citation issued.

Contamination prevented during food preparation, storage & display

Must install a splashguard between the exposed hand washing sink at the corner of the cook's line and the adjacent stove.

Non-food/food contact surfaces clean

Clean the interior of the microwaves and prep coolers.

Plumbing installed; proper backflow devices

Repair the source of the water leak behind the 3-compartment sink in the dishwashing area.

Physical facilities installed, maintained & clean

Regrout the floor tiles in the dishwashing area where there is standing water. Seal all holes and gaps in the walls behind the cook's line and dishwashing area.

Physical facilities installed, maintained & clean

Clean the floor and maintain the floor dry under the cooking equipment, along the corners, under the coolers and in the dishwashing area.

Contamination prevented during food preparation, storage & display

Observed dishes and cooking utensils and pots and pans stored on the floor in the rear dishwashing area. Instructed to elevate cooking equipemt at least six inches above the floor to protect from contamination.

Non-food/food contact surfaces clean

Must clean food spillage and soil residues from the shelving and bottoms of two door reach-in kabob coolers in the front prep area.

Physical facilities installed, maintained & clean

Observed pools of water, grease and food debris accumulation on the floors under cooking equipemt in the front prep area and in the rear cooks area. Instructed to detail clean floors under and behind all cooking equipment and maintain.

Physical facilities installed, maintained & clean

Observed water-damaged ceiling tiles in the single and womens restrooms. Instructed to replace.

All food employees have food handler training

No proof of food handler training for food employees on site. Instructed management that all employees who are not certified food managers must complete basic food handler training and keep certificates on site for review.

Allergen training as required

No proof of allergen awareness training for city of Chicago food managers. Instructed management that all city of Chicago certified food managers must complete allergen training and keep certificates on site for review.

Adequate handwashing sinks properly supplied and accessible

6-301.14--- no hand washing signage at several hand washing sinks. Must provide for all.

Insects, rodents, & animals not present

: 6-202.15--- rear exit screened door with an open 2 inch gap on the bottom threshold of the door. Must provide a tight fitting seal on the bottom of the door.

Personal cleanliness

2-402.11---- noted several food handlers without effective hair restraints. All food preparers must wear hair/beard restraint.

Warewashing facilities: installed, maintained & used; test strips

: 4-301.12---- must provide a written cleaning procedure for all over sized pots/pans on premises that are unable to be submerged in the three compartment sink to be properly washed, rinsed and sanitized and must demonstrate to c.d.p.h the cleaning procedure.

Non-food/food contact surfaces clean

4-602.13--- noted several metal prep tables throughout the prep areas with excessive rust on the bottom shelving of the tables. Must remove rust, replace or resurface.----noted peeling plastic on the exterior metal surfaces of the ice machine. Must remove peeling plastic.

Physical facilities installed, maintained & clean

6-201.11---- floors in the following areas with dirt, grease, pooling liquid and food debris: inside the closet at the dish area,in both the outdoor walk-in coolers. Must clean and maintain all.

Adequate handwashing sinks properly supplied and accessible

Noted two hand washing sinks not accessible for use. The dish hand sink noted with steel wool scrubbers inside and the hand sink at the rear dessert/beverage prep area with dirty dishes inside the sink and being used for dishwashing. Reviewed hand washing sinks are for hand washing purposes only.manager removed all from sinks. Priority foundation violation 7-38-030(c) citation issued.

Adequate handwashing sinks properly supplied and accessible

No hand washing signage at several hand washing sinks. Must provide for all.

Proper hot holding temperatures

Approximately 10 lbs cooked falafel in a large plastic bus tub on shelving in the front food prep area held at an improper temperature of 84.9f. Reviewed hot holding temperatures for tcs foods. All discarded. Priority violation 7-38-005 citation issued.

Proper date marking and disposition

Noted approximately 200 lbs of prepared tcs foods such as yogurt sauce, hummus, chopped tomato and vegetable salad, meat stew in coolers and walk-in coolers not date labeled with an expiration date. No dates of any kind on any foods. Reviewed date labeling requirements. All foods discarded. Priority foundation violation 7-38-005 citation issued.

Insects, rodents, & animals not present

Rear exit screened door with an open 2 inch gap on the bottom threshold of the door. Must provide a tight fitting seal on the bottom of the door.

Personal cleanliness

Noted several food handlers without effective hair restraints. All food preparers must wear hair/beard restraint.

Wiping cloths: properly used & stored

Must not store soiled wiping cloths to hang dry above clean glassware, bucket used for ice and pre-filled glasses of water for consumption in the beverage/dessert rear prep area.

In-use utensils: properly stored

Noted knives improperly stored between the prep cooler and steam table at the front prep area. Must properly store in-use knives.----must not store ice scoops on the top of the ice machine. Must store in a clean container.-----excessive rust on the table top can opener. Must remove or replace.

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

All stored items throughout the dish area, under the dishmachine, the three compartment sink and all the stored beverages in the hallway must be elevated from the floors.

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

Extremely soiled/blackened plastic dish racks being used to wash dishes. Instructed to replace.

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

Must not use milk crates as a means of elevation for stored items throughout the facility.-----must not use tape as a guard for front counter prep table corner. Must use material that is cleanable.

Warewashing facilities: installed, maintained & used; test strips

Must provide a written cleaning procedure for all over sized pots/pans on premises that are unable to be submerged in the three compartment sink to be properly washed, rinsed and sanitized and must demonstrate to c.d.p.h the cleaning procedure.