Spinzer Restaurant

In-use utensils: properly stored

Food scoop laying on top of food items in basement bulk food containers. Instructed manager to store scoop handles up above food items or protected outside containers to prevent contamination.

Previous priority foundation violation corrected

Previous priority foundation violation not corrected from inspection report #2642827 dated 9/16/26 #38-inadequate pest control, found over 30 live small flies scattered throughout the dish room, prep area, and washroom in the basement. Also found 3 live roaches on 1st floor washroom door frame and 1 on hand wash sink in same. 2 live roaches in gasket of rear prep area cooler. 1 roach on shelf next to basement walk-in cooler. 1 roach inside 1st floor small oven. Instructed to eliminate all pest activity in all affected areas. Additional pest control service is required. Priority violation. 7-42-090. Clean and sanitize all surfaces. Continue caulking and sealing all cracks, crevices, openings, etc.

Toxic substances properly identified, stored, & used

Observed food item, tamarind sauce, stored in buckets that previously held hand soap. Instructed not to store food items inside soap or other chemical buckets. Priority violation. 7-38-005. Citation issued. Food was discarded: value $10 and 20#.

Food properly labeled; original container

Observed food items out of the original containers without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.

Insects, rodents, & animals not present

Observed screen door in basement broken and torn from frame. Must repair/install screen door if open doors are needed for ventilation.

In-use utensils: properly stored

Observed disposable containers and pots/pans on shelves at the basement and kitchen prep area not properly stored. Instructed to invert all serving plates, utensils, pots/pans to prevent dust accumulation.

In-use utensils: properly stored

Observed ice scoop laying on top of food items in basement. Instructed manager to store ice scoop handle up above food items in container to prevent contamination.

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

Observed torn/damaged and dirty rubber gasket on door of most freezers and on the and walk-in cooler in the basement. Instructed to repair or replace all broken/torn gaskets.

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

Found the blade on the mounted can opener not clean. Cutting or piercing parts of openers shall be readily removable for cleaning and for replacement. Instructed to clean and maintain.

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

Observed plastic grocery bags being used to store food items in refrigerators located in rear kitchen prep and basement prep area. Instructed to use food grade bags or containers to store food items.

Non-food/food contact surfaces clean

Observed accumulated grease and food debris on the interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, and shelving units. Instructed manager to clean and maintain all equipment.

Plumbing installed; proper backflow devices

Observed leak under 3 compartment sink. Instructed to repair and maintain

Physical facilities installed, maintained & clean

Observed crates and bins, unused equipment (fryer, coolers/freezers, etc.) throughout prep area on first floor and basement area. Must remove and clean area. Remove all unnecessary items and store all else to facilitate cleaning and to prevent pest harborage.

Physical facilities installed, maintained & clean

Observed a heavy accumulation of dirt, dust, grease, food splatter and food debris on the walls and floors especially along the hot food service line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas.

Adequate handwashing sinks properly supplied and accessible

Observed no paper towels or sanitary hand drying devices at all hand washing sink in basement. Instructed manager to provide. Priority foundation. Citation issued 7-38-030(c).

Proper cold holding temperatures

Observed tcs foods held at improper internal temperatures in the upstairs prep cold holding units, such as 3lbs of beef at 65.2f, 3 dozen of eggs at 67.8f and heavy cream at 67.4f. Manager discarded and denatured all cold tcs food must maintain 41f or below . Priority violation. Citation issued 7-38-005.

Proper cooling methods used; adequate equipment for temperature control

Observed upstairs prep coolers not maintaining proper temperature 66.2-70.5f. Instructed manager to repair and maintain cooler at 41f or below. Prep cooler is tagged held for inspection and must not be used until reinspected by Chicago department of health. Priority 7-38-005 citation issued.

Food properly labeled; original container

Observed food items out of the original containers without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.

Insects, rodents, & animals not present

Inadequate insects control, found about 15 live fruit flies scattered through out dish room and washroom in the basement. Also found about 50 dropping throughtout the basement. Instructed to eliminate insects activity in all affected areas, pest control service is recommended. Priority foundation violation 7-38-020(a)

Contamination prevented during food preparation, storage & display

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

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

Observed plastic grocery bags being used to store food items in refrigerators located in rear kitchen prep and basement prep area. Instructed to use food grade bags or containers to store food items.

Non-food/food contact surfaces clean

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

Non-food/food contact surfaces clean

Observed soiled interior in all coolers and freezer chests. Instructed manager to clean and maintain all non-food contact surfaces.

Physical facilities installed, maintained & clean

Observed soiled mop heads not properly stored. Instructed manager to hang mop heads to prevent insect breeding.

Physical facilities installed, maintained & clean

Observed a heavy accumulation of dirt, dust, grease, food splatter and food debris on the walls and floors especially along the hot food service line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas.

Adequate ventilation & lighting; designated areas used

Observed the hood ventilation filters with a build up of dust and grease. Instructed to clean and maintain as a means of helping prevent possible contamination of foods being prepared.

Insects, rodents, & animals not present

Observed 1/4 inch gap at front entrance door sweep. Must rodent proof front entrance door and maintain.

Plumbing installed; proper backflow devices

Basement 3-compartment sink missing stoppers. Instructed manager must provide addtional stoppers for basement 3-compartment sink.

Physical facilities installed, maintained & clean

Observed peeling ceiling paint above basement prep area 3-compartment sink. Must remove peeling ceiling paint at said location.

Previous core violation corrected

Found the following previous core violation from report #2600509 dated on 08/21/24 not corrected-#47 must not use milk crates as a means of elevation for stored items. Instructed manager said previous core violation must be corrected by date of reinspection. Priority foundation 7-42-090.

Food-contact surfaces: cleaned & sanitized

Interior of ice machine compartments not clean (interior top and bin). Ice is used for human consumption. Instructed to clean, sanitize and maintain unit.

Wiping cloths: properly used & stored

Must store wiping cloths in prep areas in sanitizer bucket between uses to prevent cross contamination. Instructed to maintain.

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

Must not use plastic grocery bags as food containers inside the box freezer. Must not use cardboard boxes as food container must use washable containers or food grade disposable plastic bags.

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

Must not use milk crates as a means of elevation for stored items.

Allergen training as required

Additional allergen training certificates is required on site.instructed to provide for all certified food service managers

Adequate handwashing sinks properly supplied and accessible

6-301.14 observed no handwashing signage at the exposed handsink in the front prep area. Instructed the person in charge to provide handwashing signage for all handsinks used by food employees and maintain.

Contamination prevented during food preparation, storage & display

3-305.11 observed food items stored on the floor in the basement walk-in cooler and freezer. Instructed the person in charge to elevate all food six inches off the floor and maintain.

Contamination prevented during food preparation, storage & display

3-307.11 observed no splash guard between exposed handsink and drainboard of 3 compartment sink in basement. Instructed the person in charge they must install a washable splashguard and maintain.

Personal cleanliness

2-402.11 observed multiple food handling employees not wearing hair restraints while preparing food. Instructed the person in charge to ensure all food-handling employees wear hair restraints while preparing food and maintain.

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

4-501.11 observed torn/damaged and dirty rubber gasket on doors of all cooling equipment in the basement. Instructed the person in charge to repair or replace gaskets and maintain.

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17 observed no covered trash receptacles in both employee toilet rooms. Instructed the person in charge to provide covered trash receptacles for employee toilet rooms and maintain.

Toilet facilities: properly constructed, supplied, & cleaned

6-501.19 observed employee toilet room door not self-closing in basement. Instructed the person in charge to install a self-closing mechanism for the employee toilet room door and maintain it.

All food employees have food handler training

2-102.13 observed two food handling employees with expired food handler certificates. Instructed the person in charge to renew expired food handler certificates to comply with idph food handler requirements.

Adequate handwashing sinks properly supplied and accessible

Observed no handwashing signage at the exposed handsink in the front prep area. Instructed the person in charge to provide handwashing signage for all handsinks used by food employees and maintain.

Insects, rodents, & animals not present

Observed approximately 25 mouse droppings on the floor behind the toilet in the employee toilet room on the first floor. Instructed the person in charge to remove all rodent droppings, clean surfaces, and maintain premises free of pest. Recommended receiving additional pest control service. Priority foundation violation 7-38-020(a). Citation issued.

Contamination prevented during food preparation, storage & display

Observed food items stored on the floor in the basement walk-in cooler and freezer. Instructed the person in charge to elevate all food six inches off the floor and maintain.

Contamination prevented during food preparation, storage & display

Observed no splash guard between exposed handsink and drainboard of 3 compartment sink in basement. Instructed the person in charge they must install a washable splashguard and maintain.

Personal cleanliness

Observed multiple food handling employees not wearing hair restraints while preparing food. Instructed the person in charge to ensure all food-handling employees wear hair restraints while preparing food and maintain.

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

Observed torn/damaged and dirty rubber gasket on doors of all cooling equipment in the basement. Instructed the person in charge to repair or replace gaskets and maintain.

Non-food/food contact surfaces clean

Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed the person in charge to clean and maintain. (nonfood contact surfaces)

Toilet facilities: properly constructed, supplied, & cleaned

Observed no covered trash receptacles in both employee toilet rooms. Instructed the person in charge to provide covered trash receptacles for employee toilet rooms and maintain.

Toilet facilities: properly constructed, supplied, & cleaned

Observed employee toilet room door not self-closing in basement. Instructed the person in charge to install a self-closing mechanism for the employee toilet room door and maintain it.

Physical facilities installed, maintained & clean

Observed debris on floors, along walls and corners throughout the establishment. Instructed the person in charge to clean and maintain.

All food employees have food handler training

Observed two food handling employees with expired food handler certificates. Instructed the person in charge to renew expired food handler certificates to comply with idph food handler requirements.

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

Observed plastic grocery bags being used to stroe food items in refrigerators located in rear kitchen prep and basement prep area. Instructed to use food grade bags or containers to store food items.

Non-food/food contact surfaces clean

Observed soiled interior in all coolers and freezer chests. Instructed manager to clean and maintain all non-food contact surfaces.

Physical facilities installed, maintained & clean

Observed ceiling vent covers in all toilet rooms with dust build-up. Instructed to clean, remove dust and maintain.

Physical facilities installed, maintained & clean

Observed peeling paint on the floor in basement prep area. Instructed to repair and ensure that floor remains smooth and easily cleanable.

Person in charge present, demonstrates knowledge, and performs duties

No person in charge on site during inspection. Priority foundation. No citation issued.

City of Chicago food service sanitation certificate

No person in charge on site while tcs foods like beef and chicken were being prepared and served. Instructed to have a person in charge on site at all times with a city of Chicago food manager certificate while tcs foods are being prepared and served. Priority foundation violation. 7-38-012. Citation issued.

Adequate handwashing sinks properly supplied and accessible

5-204.11-observed no hand washing sink in dishwashing area in basement where 3-compartment sink and mop sink are located. Must install a hand washing sink at dishwashing area. Priority foundation. 7-38-030(c). No citation issued.

Contamination prevented during food preparation, storage & display

3-305.11-observed milk crates being used to elevate food storage in walk in cooler in basement. Must remove crates and store food onto shelving.

Adequate handwashing sinks properly supplied and accessible

Observed no hand washing sink in dishwashing area in basement where 3-compartment sink and mop sink are located. Must install a hand washing sink at dishwashing area. Priority foundation. 7-38-030(c). No citation issued.

Contamination prevented during food preparation, storage & display

Observed milk crates being used to elevate food storage in walk in cooler in basement. Must remove crates and store food onto shelving.

Adequate handwashing sinks properly supplied and accessible

Observed no hand washing sink in dishwashing area in basement where 3-compartment sink and mop sink are located. Must install a hand washing sink at dishwashing area. Priority foundation. 7-38-030(c). No citation issued.

Adequate handwashing sinks properly supplied and accessible

6-301.14-observed no hand washing signage at the exposed sinks located in rear first floor prep area and in basement prep area. Instructed to provide.

Insects, rodents, & animals not present

Observed 4 glueboards stored in oven at first floor prep area. Observed 1 dead cockroach. Instructed to remove from oven.

Insects, rodents, & animals not present

Observed approximately 135 mice droppings throughout establishment. Observed approximately 100 mice droppings under basement stairs and along walls, approximately 25 mice droppings found in rear storage room behind wooden boards, and approximately 10 mice droppings were found behind crates by basement stairs and ice cream cold holding unit. Must remove all evidence of pest activity and clean area. Priority foundation violation. 7-38-020(a). Citation issued.

Contamination prevented during food preparation, storage & display

Observed milk crates being used to elevate food storage in walk in cooler in basement. Must remove crates and store food onto shelving.

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

Observed interior of microwave with food splatters. Must clean and maintain.

Physical facilities installed, maintained & clean

Observed build up of food debris and grim on interior of microwave located in rear first floor prep area. Instructed to clean and maintain.

Physical facilities installed, maintained & clean

Observed crates and bins throughout prep area on first floor and near basement stairs. Must remove and clean area.

Adequate handwashing sinks properly supplied and accessible

Observed no hand washing signage at the exposed sinks located in rear first floor prep area and in basement prep area. Instructed to provide.

Proper hot holding temperatures

Observed the following tcs items held at improper temperature underneath heat lamps located at front service area: chicken samosas held at 129.6f, beef puffs held at 125.6f, and various fried vegetables held at 104.0f. Management voluntarily discarded and denatured approximately 5lbs of product valued at approximately $30. Instructed to hold all hot tcs items at or above 135f at all times. Priority violation 7-38-005. Citation issued.

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

Observed leak underneath prep cooler located in basement prep area. Instructed to repair and maintain.

Plumbing installed; proper backflow devices

Observed main 3 compartment sink located in basement dish washing area draining slowly. Instructed to repair and maintain.

Plumbing installed; proper backflow devices

Observed slight leak at faucet on additional 3 compartment sink located in basement prep area. Instructed to repair and maintain.

Toilet facilities: properly constructed, supplied, & cleaned

Observed no covered trash receptacle in either all gender toilet room located on first floor and in basement. Instructed to provide.

Physical facilities installed, maintained & clean

Observed build up of food debris and grim on interior of microwave located in rear first floor prep area. Instructed to clean and maintain.

Physical facilities installed, maintained & clean

Observed heavy build up of grease and grime on side of and beneath all equipment located in rear first floor prep area. Instructed to detail clean and maintain.

Physical facilities installed, maintained & clean

Observed small hole in wall in basement across from pizza oven. Instructed to repair and maintain.

Adequate ventilation & lighting; designated areas used

Observed heavy build up of grease and grime on vent inside prep cooler located across from flat top grill. Instructed to clean and maintain.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

No employeeh health policy on site. Instructed to provide. Priority foundation 7-38-010 no citation issued.

Procedures for responding to vomiting and diarrheal events

No clean up procedure for vomiting and diarrheal events. Instructed to provide and provide the cleaning supplies kit. Priority foundation 7-38-005 no citation issued.

Proper date marking and disposition

All ready to eat cooked tcs foods held over 24 hours in the cooler must be properly labeled and dated with expiration date. Priority foundation 7-38-005 no citation issued.

Food properly labeled; original container

Must properly labeled all dry bulk food containers in the basement prep area and maintain.

Plumbing installed; proper backflow devices

Backflow prevention device not located on the mop sink. Instructed to install to be located to be able to serviced and maintained.

Physical facilities installed, maintained & clean

Walls close to the front entrance door by devon ave not in good repair. Must repair make the walls smooth easily cleanable. Missing floor tiles below the foam cup containers. Must repair and maintain.

Physical facilities installed, maintained & clean

Must detail clean the walls thru -out the rear prep area with food stained and maintain.

Physical facilities installed, maintained & clean

Ceiling vent cover inside the employee's washroom in the basement with dust build-up. Must clean and maintain.

Adequate ventilation & lighting; designated areas used

Must provide light shield on the light bulb inside the walk in cooler and maintain.

Allergen training as required

All certified food service manager must obtain an allergen training certificate.

Facilities to maintain proper temperature

Facilities unable to maintain adequate temperatures. Front prep one door cooler ranging in temperatures between 43.7f to 47.1f with yogurt found at 51.3f. Cooler tagged held for inspection and must not use until repaired and maintains a temperature of 40f or below, cdph contacted for re-inspection and tag removal. Critical violation 7-38-005(a).

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

The following potentially hazardous foods found held at improper temperatures: chicken and cheese patties at 125.6f, vegetable fritters at 129.2f both in hot holding display case. Yogurt at 51.3f in small one door cooler. Chic peas at 103.7f in hot holding unit. Instructed all cold foods must be held at 40f or below. Hot foods held at 140f or above. 10 lbs with an estimated value of $20.00 discarded. Critical violation 7-38-005(a).

Adequate number, convenient, accessible, designed, and maintained

Observed front prep exposed hand sink not accessible. Found blocked by shelving with stored items on shelving. Also rear prep exposed hand sink not accessible for washing hands, dirty pots and pans being stored inside the sink. Instructed hand washing sinks must be accessible at all times. Management removed. Critical violation 7-38-030.

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

Observed foods not protected during storage in the following coolers: observed raw beef stored on top shelving directly above fresh cilantro and cooked foods. Raw eggs stored directly on top of containers of cooked meats both inside the rear prep tall reach-in cooler. Observed raw chicken and raw beef stored over cooked rice and raw eggs stored over fresh tomatoes and prepared sauces both inside the walk-in cooler. Instructed to properly store all potentially hazardous foods at all times in all coolers. Management rearranged both coolers. Serious violation 7-38-005(a).

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

No city of Chicago certified food manager on site during initial inspection while foods were being prepared and served to a customer. Manager was telephoned upon my arrival and arrived one hour later. Instructed a city of Chicago certified food manager must be on site at all times foods are prepared and served. Serious violation 7-38-012.

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

All pre-packaged prepared foods in front display cooler for sale must be properly labeled with product name, list of ingredients, business name and address. All prepared foods in basement preezers must be labeled and dated.

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

Raw wooden shelving in the front prep must be painted/sealed.--- dirty shelving noted in the 1st floor washroom, and all shelving throughout 1st floor rear prep. Must clean ans maintain.---must not use plastic grocery bags as food containers inside freezers. Must use food grade disposable bags or washable containers.

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

Must not use milk crates as a means of elevation for stored items throughout the basement. Floors must be accessible for cleaning and monitoring. Dirty floors under the basement to go container storage. Must clean and maintain.---all stored items must be elevated from the floors 6" or above throughout the front prep and basement dry storage.

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

Must install a smooth, cleanable ceiling above all prep, food storage and dish washing areas throughout the basement or encase all plumbing piping with hard plastic.---walls in poor repair with open seams, cracks, crevices at the 1st floor rear prep and 1st floor washroom. Must repair to be smooth and cleanable.---dirty walls and ceiling throughout the 1st floor rear prep with excessive grease and food splatter. Dirty wall at the basement to go storage shelving. Must clean and maintain all.

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

Excessive grease and food splatter on light shield throughout the 1st floor rear prep and missing shield end caps in same area. Must clean and replace shield end caps.

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

Must install an hand washing sink with hot and cold running water, soap and paper towels at the three compartment sink in the basement dry food storage room. Sink being used to wash dishes at this time.---inoperable ventilation above the basement prep gas stoves and no ventilation above the large gas bread oven must provide ventilation or remove oven.---plastic bag being used as a means of repair under the basement prep exposed hand sink. Must remove plastic bag and properly repair.

Refrigeration and metal stem thermometers provided and conspicuous

Must provide internal thermometers for all coolers, freezers.

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

Noted the following previous minor violations from inspection report #2028216 dated 4/12/2017 not corrected:-#30) noted food items stored in tin cans inside the refrigeration units and also noted assorted food items stored in grocery bags. Instructed to store all food items in approved food grade containers. #32) noted inner lid of chest freezer broken at the basement food prep area. Instructed to repair and maintain or replace.#33) instructed to detail clean all cooking equipment at the first floor prep area especially the shelves at the prep area, inside refrigeration unit and display counters with dirt, food spills and food debris......noted heavy ice build up inside chest freezers and upright freezers at the basement food prep area. Instructed to defrost, clean and maintain. #38) noted leaking faucet at the 3 compartment sink and at the utility sink. Instructed to repair and maintain. Serious violation #7-42-090

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

Noted leaking pipping at the bottom of 3 compartment sink by the bathroom. Instructed to repair and maintain.

Water source: safe, hot & cold under city pressure

Noted no hot running water at the following areas:-basement 3 compartment sinks-69.5f/68.5f,hand wash sinks- 66.7/77.9f, bathroom 69.4f. Manager immediately called for repairs. Instructed to have hot and cold running water on site at all times. Critical violation #7-38-030

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

Noted no certified food manager on duty when potentially hazardous foods are prepared and served (chicken, samusa, beef etc) instructed to have a certified food manager on site at all times. Serious violation #7-38-012

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

Noted food items stored in tin cans inside the refrigeration units and also noted assorted food items stored in grocery bags. Instructed to store all food items in approved food grade containers.

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

Noted inner lid of chest freezer broken at the basement food prep area. Instructed to repair and maintain or replace.

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

Instructed to detail clean all cooking equipment at the first floor prep area especially the shelves at the prep area, inside refrigeration unit and display counters with dirt, food spills and food debris......noted heavy ice build up inside chest freezers and upright freezers at the basement food prep area. Instructed to defrost, clean and maintain.

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

Instructed to install a hand wash sink by the second 3 compartment sink of the basement prep area...must also replace or replace the springs of the sprayer nozzle at the same sink....noted leaking faucet at the 3 compartment sink and at the utility sink. Instructed to repair and maintain.

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

Store all single service untensils with handles facing out to prevent contamination.

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

Observed black mildewy caulking around exposed hand sink on 1 st floor main cooking area. Observed new caulking needed in washbowl sink in employee washroom on 1st floor main kitchen. Observed raw wood shelf in front food service area. Raw wood shelf is accross from hot holding unit and to the right of reach in refirgerator/cold hold unit.must paint or seal raw wood so that it is smooth and easily cleanable.

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

Observed interior of microwave located in front service area unclean with caked on food debris. Microwave must be cleaned and maintained. Observed interior of refrigerators need to be cleaned. Observed interior of all cases that hold dry snacks need to be cleaned.

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

Observed floors unclean in front service area along walls and under shelves. Clean in detail all floors in corners. Observed broken floor tiles in main cooking area under stoves and fyers. Replace all cracked broken floor tiles. Observed floors by exit door leading to basement unclean. Clean and restore surface of floor to a smooth easily cleanable surface and maintain.

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

Observed walls in 1 st floor washroom in kitchen need repair behind toilet. Observed hole in wall. Restore all walls to a smooth easily cleanable surface.observed wall behind stove sheet metal peeling away from wall. Reattach metal to wall. Observed cover missing from condenser in walk in cooler located in basement cooking area. Install cover of condenser so that all food is protected.

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

Observed no light sheild above 3 compartment sink located in basement. 3 compartment sink located in non cooking room used for dry storage. Observed sink stoppers needed for 3 compartment sink located in basement cooking room.

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

Observed room in basement off of cooking area containing sump pump. This room contains alot of old unusable equipemnt and clutter. Remove any old unusable equipment and maintain room accessible for pest control.

Food (ice) dispensing utensils, wash cloths properly stored

Observed long handled scoops needed in all food product. Provide long handled scoops to prevent bare hand contact from contaminating food. Maintain long handled scoops. Observed wiping cloths stored on counters. Wiping cloths need to be stored within sanitizer when not in use.

Food handler requirements met

Additional idph food handler information provided.

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

Found some food items not properly dated in walk in cooler, and reach in freezers, must properly date food items in walk in cooler, and in freezers.

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

Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced, reach in cooler shelving/racks that had rust/peeling paint, shall be repaired/replaced. Caulk around exposed hand sink in prep area in state of disrepair, shall be repaired/replaced.

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

Walk in cooler shelving/racks not clean, need detailed cleaning, non food contact surfaces of cooking equipment not clean, need detailed cleaning(crevices).

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

Floors under heavy equipment, cooking equipment in kitchen prep area not clean, needs detailed cleaning(corners), floors in bsmt storage areas under heavy equipment, shelving not clean, need detailed cleaning(corners). Broken/damaged floor tiles in 1st floor, shall be reapired/replaced.

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

Drain pipe of bathroom sink in bsmt was leaking, shall be repaired/replaced.

Food handler requirements met

Must provide food handlers list for next routine inspection.

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

Potentially hazardous food at improper temperature:one and half large containers filled with home yogurt stored inside the walk-in at temp of 46.4f(half filled container); other container at temp of 68f. No cooling method being applied, also no time/temperature logs available at this time. Manager/owner discarded temperature abused food. Pounds 20,value 24. Critical violation:7-38-005(a)

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

Raw and cooked food must be stored inside a food grade bags or food container with lids. White shelves in the first floor kitchen not cleanable with porous surface.surface must be smooth,cleanable and non-absorbent material

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

Missing handle at one door coca-cola refrigerator,instructed to replace

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

Encrusted food inside the meat grinder and can opener,instructed to clean and sanitize. Food debris on shelves instructed to clean and maintain,first floor prep area.

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

Broken wall above the large three compartment sinks,instructed to repair with a smooth,cleanable and non-absorbent material.

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

End caps is missing at light shield in kitchen,first floor. Burned light bulb inside the walk-in freezer,instructed to replace.

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

Leaking pipe under the large three compartment sinks,instructed to repair.broken stoppers at three compartment sink in basement area must provide to properly able to set-up three compartment sinks.

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

Potentially hazardous foods at improper temperatures. Found samosa (vegetables/potato) stored under the lamp unit at temp of 124.5f; egg roll samosa at temp of 128.1f to 129.of; cooked rice inside the hot holding unit at temp of 119.0f; fresh eggs stored on top the ledge of staircase at temp of 67f, 57.2f and 58f. Found an opened can of chick pea stored inside the cooler (not on) at temp of 67.8f; slice tomatoes at temp of 68.9f; bun kabab at temp of 45.9f; cooked pulled beef at temp of 47.6f. Food discarded and denatured. Information given on proper food temperatures. Pounds: 25 value: $123. Critical violation, 7-38-005a.

Water source: safe, hot & cold under city pressure

No hot water provided throughout the premises. Present water temp of 52.5f. Instructed to restore and maintain hot running water at all sinks. Critical violation: 7-38-030.

Sewage and waste water disposal, no back siphonage, cross connection and/or back flow

From staircase observed several inches of waste water throughout the basement. Basement has a full prep area with coolers, freezers, walk-in cooler and walk-in freezer and 3 compartment sink utensil washing faciliites. Instructed to remove waste water and then wash, rinse and sanitize the entire basement area(walls, floors, interior and exterior of equipment), included interior of walk-in cooler and freezer. Must remove all food affected by the waste water, and sanitize all equipment and surfaces. Repair any damage done by accumulated water. 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 6 live roaches on premises: on shelves in rear prep area by the cooking equipment and under the display (unused) cooler in selling/serving area. Outer openings not protected, front door with gap of 1/2" to 1" on bottom of the said door. Instructed to eliminate roaches and rodent/insect proof door. Have premises serviced by licensed pest control company. Serious violation: 7-38-020.

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

Once food products are removed from original container, the new container must be labeled with contents name.

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

Observed foam plate inside the rice pot with cooked rice, instructed to provide utensils with handle to pick up food. Raw and cooked food stored inside the chest freezer and coolers,must provide food grade bags or food containers with lids.

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

Shelf by the cooking equipment in poor repair/broken instructed to repair/replace, surface must be smooth, cleanable and non-absorbent material. Soiled, torn aluminum foil lining shelves. Must remove.

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

Observed a build-up of grease and food at interior and exterior surfaces of cooking equipment including deep fryer and under the burners of the stove, accumulated debris on dining table pepper/sugar dispensers. Shelving, coolers/freezers, gaskets/hinges, tabletops through-out not clean. Instructed to clean and maintain same.

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

Observed floor with accumulation of food debris throughout the premises included under the unused display cooler in front area,corners and along baseboard walls.must clean and maintain

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

Observed dried food stains and dirt on walls, conduits and ceiling throughout instructed to clean throughout, and seal all holes on ceiling in prep area and thoughout.

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

Clean light shield in prep area,food debris

Refrigeration and metal stem thermometers provided and conspicuous

No stem thermometer provide on premises,instructed to provide for checking food temperature.

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

Detail clean all exterior and interior of cooking equipment and included deep fryer,grease build-up.

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

Seal holes through-out the premises included in basement areas, remove all foam, foil, paper and plastic bags that are used to seal holes. Surfaces must be smooth, cleanable and non-absorbent material. Clean all walls and ceiling through-out premises, including dining room and washrooms. Remove all stains and debris. Repair baseboards in basement washroom.

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

Ventilation in basement above the cooking equipment not working, instructed to repair and maintain same..

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

Found exposed hand sink first floor prep area not accessible,inside the sink was stored a big pot with food inside,a container with soap and sponges to wash dishes,and dirty dishes. No paper towel provided at sink. Pot and dishes was removed and paper towel was provided upon my request,information given on hand washing. 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

Outer opening not protected, observed basement door wide opened, no screen door. Instructed to provide a screen door tight fitted to door frame. Also repair main door in basement (to outside stairwell), it is not rodent/insect proof. Observed live roaches in different location of premises: on wall by the stair case that goes down to basement, around exposed hand sink, on exterior of walk-in door in basement,in the middle of rolled up garden hose, inside the unused walk-in cooler in basement,on wall by the refrigerator in first floor prep area (10 live roaches). Instructed to remove roaches, clean and sanitize areas mentioned. Serious violation: 7-38-020.

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

Previous minor violation not corrected from 12-14-2011, report #664275 #30-must provide label on all bulk food containers in the basement. #32-must defrost all chest freezer and reach in freezer in the basement, with heavy ice accumulated. Must provide lid/cover for all garbage cans in the prep/serving area. Must provide knife rack for all knives. #33-must clean and sanitize the following: interior bottom shelve of all the reach in freezer, chest freezer, reach in cooler,all the attached shelvings in the basement and ist floor,the interior and bottom part of the sliding door of the display cooler,with food debris and maintain. #34-must clean the floor along the wall base and all corners in the basement and first floor. Must remove milk crate being used as a pallet inside the walk in cooler and storage area. Provide regular pallet or shelvings. Floor in the basement not in good repair. Must scrape peeling paint, make the floor smooth easily cleanable. #35-must repair the walls around the one compartment sink in the first floor,(not in good repair) #36-missing end caps in the light bulbs in the cooking area in the basement, and first floor prep area. Must provide end caps #38-leaking under the big 3 compartment sink in the basement. Must repair and maintain. #42-observed employee handling food not wearing hair restraint. Instructed manager that all employees handling foods must wear a hair restraint. Serious violation: 7-42-090

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

Violation upgraded to violation #29.

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

Violation up grated to violation # 29

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

Repair or replace broken wash room door in basement area.

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

Violation upgraded to violation #29

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

Violation upgraded to violation#29

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

Violation upgraded to violation #29

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

Detail clean all exterior and interior of cooking equipment and included deep fryer,grease build-up.

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

Seal holes through-out the premises included in basement areas, remove all foam, foil, paper and plastic bags that are used to seal holes. Surfaces must be smooth, cleanable and non-absorbent material. Clean all walls and ceiling through-out premises, including dining room and washrooms. Remove all stains and debris. Repair baseboards in basement washroom.

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

Violation updraded to violation #29

Toilet rooms enclosed clean, provided with hand cleanser, sanitary hand drying devices and proper waste receptacles

Found no paper towel inside the washroom. Instructed manager that wasroom must be provided with paper towel and soap all the times. Manager asked his employee to buy paper towel and he put it inside the washroom while i ws typing the report. Citation issued serious. 7-38-030

* inspection report summary displayed and visible to all customers

Previous summary report not posted from report #413792 dated 9/22/10.instructed manager that summary report must be posted and visible to the customer. Citation issued serious 7-42-010(b).

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

Must provide label on all bulk food containers in the basement.

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

Must defrost all chest freezer and reach in freezer in the basement, with heavy ice accumulated. Must provide lid/cover for all garbage cans in the prep/serving area. Must provide knife rack for all knives.

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

Must clean and sanitize the following: interior bottom shelve of all the reach in freezer, chest freezer, reach in cooler,all the attached shelvings in the basement and ist floor,the interior and bottom part of the sliding door of the display cooler,with food debris and maintain.

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

Must clean the floor along the wall base and all corners in the basement and first floor. Must remove milk crate being used as a pallet inside the walk in cooler and storage area. Provide regular pallet or shelvings. Floor in the basement not in good repair. Must scrape peeling paint, make the floor smooth easily cleanable.

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

Must clean and sanitize all the walls behind the prep tables and serving area ist floor/basement, and the hood and filter. Must repair the walls around the one compartment sink in the first floor,(not in good repair).

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

Missing end caps in the light bulbs in the cooking area in the basement, and first floor prep area. Must provide end caps.

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

Leaking under the big 3 compartment sink in the basement. Must repair and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Must replace broken thermometer inside the reach in cooler ist floor. Must provide thermometer in all reach in freezer and chest freezer in the basement and must be visible.

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

Observed employee handling food not wearing hair restraint. Instructed manager that all employees handling foods must wear a hair restraint.

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

Found/observed live roaches 7 in kitchen area, dishwashing areas (1st fl., and bsmt.), also observed side entrance door(east)not roden proofed, door had 1/4 inch gap on bottom of door.citation issued#h000062821 with a court date of 10/28/2010, at 400 w superior in room #112 at 9:00am. Or use pre-paid option.

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

Found some foods not properly dated/labeled in coolers, freezers, must date and label all food items in coolers, freezers.

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

Cooler shelving that had peeling paint, rust shall be repair/replaced.

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

Non food cotact surfaces of cooking equipment had excess grease build up needs detailed cleaning(crevices), cooler shelving, cabinet drawers, storage shelving(1st fl.,bsmt. Need detailed cleaning(crevices), prep tables need detailed cleaning.

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

Floors under heavy equipment, cooking equipment in kitchen had excess grease, debris build up needs detailed cleaning(corners). Floors in bsmt., prep areas, storage areas, storage rooms not clean need detailed cleaning(corners).

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

Walls that had gaps, damaged, holes(around pipes), shall be repair,sealed. Walls, ceilings that had peeling paint, grease build up need repairing, cleaning.

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

Missing light shields in bsmt prep areas, storage areas, and display cooler shall be provided.light shields in prep area need cleaning(1st floor).

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

Exhaust vents(ventilation)in kitchen prep area, bathrooms, storage areas not clean need cleaning.exhaust fan in bathroom in state of disrepair(broken), shall be repair/replaced. Must move fryer to be completely under exhaust canopy.

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

Excess clutter in bsmt. Storage areas shall be removed. Must move grinder in bsmt. Away from drain line.