SHAN FOOD

5060 N SHERIDAN RD, CHICAGO, IL 60640 · Restaurant

19 inspections

1. Canvass15 mai 2017

   0 infraction

2. Canvass Re-Inspection2 mai 2017

   0 infraction

3. Canvass Re-Inspection25 avr. 2017

   1 infraction

   • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
     • UPON RE-INSPECTION OF THE THREE COMPARTMENT SINK NOTED AT THIS TIME THE SINK WAS IMPROPERLY REPAIRED WITH UNAPPROVED PLUMBERS PUTTY. INSTRUCTED ON REPORT #202856 ON 4-18-17 THAT THE THREE COMPARTMENT SINK MUST BE REPAIRED WITH METAL WELDS OR BE REPLACED. INSTRUCTED AT THIS TIME THAT SINK MUST BE REPLACED. SERIOUS VIOLATION 7-38-030.
4. Canvass18 avr. 2017

   11 infractions

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
     • FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. DISPLAY COOLER USED FOR PRODUCE AND BOTTLED YOGURT DRINK FOUND AT 50F WITH YOGURT DRINK AT 51.8F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURE OF 40F OR BELOW, CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A).
   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 10 LBS YOGURT DRINK IN THE ABOVE MENTIONED COOLER AT AN IMPROPER TEMPERATURE OF 51.8F. 5 LBS COOKED BEEF ROLLS (STUFFED PASTRY) HELD IN A HOT HOLDING DISPLAY CASE AT IMPROPER TEMPERATURES RANGING BETWEEN 125.4F TO 133.8F. 10 LBS COOKED POTATO STUFFED SAMOSAS BEING HELD INSIDE AN UNUSED OVEN ON THE COOKS LINE AT IMPROPER TEMPERATURES RANGING BETWEEN 118.2F TO 127.4F. ALL FOODS DISCARDED. MANAGEMENT STATES THE ESTIMATED VALUE TO BE $80.00. CRITICAL VIOLATION 7-38-005(A).
   • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
     • MEAT PREP AREA THREE COMPARTMENT SINK FOUND NOT MAINTAINED. BROKEN METAL SINK SEPARATORS BETWEEN THE THREE COMPARTMENTS. OPEN SEAMS, WITH WATER FLOWING BETWEEN COMPARTMENTS AND PREVIOUSLY REPAIRED WITH PLUMBERS PUTTY. NO DRAIN BOARD PROVIDED FOR SINK. MUST REPAIR SINK WITH METAL WELDS OR REPLACE AND PROVIDE A DRAIN BOARD. SERIOUS VIOLATION 7-38-030.
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • ALL PRE-PACKAGED PREPARED FOODS FOR SALE IN THE GROCERY DISPLAY COOLERS MUST HAVE ON THE LABEL THE BUSINESS ADDRESS.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • TORN RUBBER DOOR GASKETS ON THE COOKS LINE TALL REACH-IN COOLER AND REPAIRED WITH DUCT TAPE. MUST REPLACE GASKETS AND MUST NOT USE TAPE AS A MEANS OF REPAIR. MUST NOT USE MILK CRATES AS SHELVING ON THE COOKS LINE. FLOORS MUST BE ACCESSIBLE AND SHELVING EASILY CLEANABLE. DIRTY SHELVING UNDER THE PREP TABLE IN KITCHEN. MUST CLEAN AND MAINTAIN.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • THE FOLLOWING EQUIPMENT FOUND DIRTY. MUST CLEAN ALL AND MAINTAIN: INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS AND COOKS EQUIPMENT. EXCESSIVE DUST IN THE COOKS LINE EXHAUST HOOD. DIRTY FOOD BLENDER WITH ENCRUSTED FOOD DEBRIS IN KITCHEN. MUST CLEAN AFTER EACH USE.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOORS IN THE FOLLOWING AREAS WITH DIRT, DEBRIS AND FOOD: BEHIND THE COOKS LINE EQUIPMENT, BEHIND THE COOKS COOLERS AND FLOOR STAND MIXER, UNDER THE BULK ONION AND POTATO STORAGE SHELVING, UNDER THE KITCHEN THREE COMPARTMENT SINK AND AROUND THE GREASE TRAP. MUST CLEAN AND MAINTAIN ALL.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • EXCESSIVE GREASE ON THE WALLS BEHIND THE COOKS LINE EQUIPMENT. MUST CLEAN AND MAINTAIN. WATER DAMAGED CEILING TILES THROUGHOUT ALL AREAS OF ESTABLISHMENT INCLUDING THE GROCERY. MUST REPLACE.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • LEAK UNDER THE MEAT EXPOSED HAND SINK AND REPAIRED WITH TAPE. MUST PROPERLY REPAIR AND REMOVE TAPE AS REPAIR. ATTACHED HOSE TO PLUMBING LINE AT THE THREE COMPARTMENT SINK MUST HAVE A BACK FLOW PREVENTION DEVICE OR REMOVE HOSE AND HOSE MUST NOT BE STORED INSIDE SINK OR FALL BELOW THE WASH BASIN LINE.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • MUST REPLACE THE MEAT WALK-IN COOLERS INACCURATE INTERNAL THERMOMETER.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER. NOT ON TOP OF THE ICE MACHINE.
5. Canvass13 déc. 2016

   3 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • ALL FOOD THAT IS POTENTIALLY HAZARDOUS AND PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE MARKED WITH THE DATE OF PREPARATION.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED HEAVY DUST ACCUMULATION ON ALL VENTS WITHIN ALL WASHROOMS. CLEAN ALL CEILING VENTS AND MAINTAIN.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • HANG ALL MOPS TO DRY AFTER USE.
6. Canvass12 juill. 2016

   7 infractions

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE WALK IN COOLER SUCH AS COOKED RICE AT 44.5F, 10LBS; YOGURT AT 60.5F,25LBS; COOKED CHICKEN AT 45.4F,10LBS, MILK AT 44.1F,50LBS. EGGS AT 44.5F, 30LBS. COOLER TEMPERATURE AT 41.0F. CRITICAL VIOLATION 7-38-005(A). MANAGER DENATURED/DISCARDED THE SAID PRODUCTS WORTH $300.00, TOTAL 120LBS.
   • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
     • OUTSIDE GREASE CONTAINER NOT MAINTAINED WITH FRESH GREASE DRIPPING AROUND THE RIM OF THE LID AND THE TOP OF THE LID WITH DRIED GREASE ACCUMULATED. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN, SERIOUS VIOLATION 7-38-020. MANAGER ASKED ONE OF THE EMPLOYEE TO CLEAN AND REMOVE THE GREASE ON THE GREASE CONTAINER DURING INSPECTION. GREASE CONTAINER LID AND RIM IS NOW FREE FROM GREASE AND MAINTAINED.
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • LABEL AND DATE ALL FOOD CONTAINERS INSIDE THE WALK COOLER AND REACH IN COOLER WITH COOKED POTENTIALLY HAZARDOUS FOODS AND MAINTAIN. ALL SPICES AND BULK DRY FOOD CONTAINERS MUST HAVE A LABEL ALSO.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • RE CAULK AROUND THE EXPOSED HAND SINK , 2 COMPARTMENT SINK AND 3 COMPARTMENT SINK. CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE AND AND MAINTAIN. RUBBER GASKET OF DOOR OF THE DISPLAY COOLER FOR THE RAW MEAT RIPPED OFF. MUST REPAIR AND MAINTAIN.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • TWO,3 DOOR REACH IN COOLER FAN GUARD IN THE BUTCHER AREA WITH HEAVY DUST ACCUMULATED. ONE DOOR REACH IN COOLER FAN GUARD IN THE KITCHEN PREP REA WITH DUST ACCUMULATED. MUST CLEAN REMOVE DUST AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • ALL BUCKETS WITH FOODS INSIDE THE WALK IN COOLER MUST BE ELEVATED 6"OFF THE FLOOR. CRACKED FLOOR TILES UNDER THE 3 COMPARTMENT SINK IN THE BUTCHER AREA,MUST REPAIR/REPLACE FLOOR TILES AND MAINTAIN.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • ICE SCOOP MUST BE STORED O NA SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION OF ICE. WASH CLOTH FOR WIPING THE DINING TABLES, TOP OF PREP COOLER, CHOPPING BOARD, PREP TABLES. MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
7. Canvass27 nov. 2015

   3 infractions

   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • THE GASKETS AND SLIDING DOOR RUNNERS ON THE ALL 4 2-DOOR REFRIGERATORS MUST BE CLEANED TO REMOVE FOOD DEBRIS BUILDUP.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • THE LARGE MIXER IN THE KITCHEN IS SOILED WITH FLOUR AND FOOD DEBRIS. MUST BE DETAIL CLEANED AND MAINTAINED.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED A LARGE COOKING PLATE WITH A COOKING POT ON TOP STORED OUTSIDE OF THE HOOD. INSTRUCTED TO STORE COOKING EQUIPMENT COMPLETELY UNDER THE HOOD, DUCT, OR CANOPY AT ALL TIMES.
8. Canvass Re-Inspection23 mars 2015

   1 infraction

   • 45. FOOD HANDLER REQUIREMENTS MET
     • FACILITY OUT OF COMPLIANCE. IDPH FOODHANDLER INFORMATION PROVIDED. INSTRUCTED ALL FOODHANDLERS MUST BE IN COMPLIANCE WITHIN 30 DAYS OF HIRE. INSTRUCTED TO COMPLY AND MAINTAIN.
9. Canvass16 mars 2015

   4 infractions

   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1434357 ON MARCH 28, 2014: (32) PRESENT SPLASH GUARD INSTALLED AT ONE SIDE OF THE EXPOSED HAND IN POOR REPAIR SURFACE IS RAW WOOD AND POROUS. INSTRUCTED TO PROVIDE SPLASH GUARDS ON BOTH SIDE OF THE EXPOSED HAND SINK WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. (34) GREASE, DUST AND FOOD DEBRIS ON FLOOR UNDER THE COOKING EQUIPMENT,AND UNDER AND SIDE OF REACH-IN COOLER WERE SWEETS ARE STORED,FRONT STORAGE.REPLACE MISSING FLOOR TILES IN BUTCHER'S AREA.MISSING BASEBOARD/COVING TILES ARE MISSING BETWEEN THE FLOOR AND WEST WALL BY THE DOOR IN BUTCHER'S AREA. (36) DUST AND UNKNOWN ARTICLES INSIDE THE LIGHT SHIELD IN KITCHEN ABOVE THE PREP TABLE INSTRUCTED TO REMOVE AND MAINTAIN. ALL PREVIOUS MINOR VIOLATIONS MUST BE CORRECTED BY 3/23/2015. SERIOUS VIOLATION CORRECTED 7-42-090
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • INSTRUCTED TO DETAIL CLEAN THE FREEZER DOOR BEHIND THE DELI TO REMOVE SPLATTER AND SCUFF MARKS- MAINTAIN.
   • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
     • FOUND A SMALL FRYING PAN IN A LARGE CONTAINER OF FOOD IN THE WALK-IN COOLER USED TO DISPENSE FOOD. INSTRUCTED TO USE A HANDLED SCOOP WITH THE HANDLE STORED IN A SEPERATE CONTAINER OR IN THE FOOD WITH THE HANDLE UP IN BETWEEN USE TO AVOID INDIRECT HAND CONTACT WITH FOOD.
   • 45. FOOD HANDLER REQUIREMENTS MET
     • FACILITY OUT OF COMPLIANCE. IDPH FOODHANDLER INFORMATION PROVIDED. INSTRUCTED ALL FOODHANDLERS MUST BE IN COMPLIANCE WITHIN 30 DAYS OF HIRE. INSTRUCTED TO COMPLY AND MAINTAIN.
10. Canvass28 mars 2014

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PRESENT SPLASH GUARD INSTALLED AT ONE SIDE OF THE EXPOSED HAND IN POOR REPAIR SURFACE IS RAW WOOD AND POROUS. INSTRUCTED TO PROVIDE SPLASH GUARDS ON BOTH SIDE OF THE EXPOSED HAND SINK WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS INSIDE THE REACH-IN COOLERS,WEST SITE WALL. GREASE BUILD-UP ON PIPES BEHIND THE COOKING EQUIPMENT IN THE KITCHEN, CLEAN AND MAINTAIN.FLOUR DUST ON CRATES WERE FOOD ITEMS ARE STORED INSTRUCTED TO REMOVE PLASTIC CRATES AND PROVIDE RAISED SHELVES OR CONTAINERS WITH SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE, DUST AND FOOD DEBRIS ON FLOOR UNDER THE COOKING EQUIPMENT,AND UNDER AND SIDE OF REACH-IN COOLER WERE SWEETS ARE STORED,FRONT STORAGE.REPLACE MISSING FLOOR TILES IN BUTCHER'S AREA.MISSING BASEBOARD/COVING TILES ARE MISSING BETWEEN THE FLOOR AND WEST WALL BY THE DOOR IN BUTCHER'S AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DIRTY AND IN POOR REPAIR CAULKING BETWEEN THE WALL AND THREE COMPARTMENT SINKS,INSTRUCTED TO REMOVE AND APPLIED A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. BUILD-UP OF GREASE AND GRIMES ON WALL UNDER THE TWO COMPARTMENT SINKS IN THE KITCHEN,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DUST AND UNKNOWN ARTICLES INSIDE THE LIGHT SHIELD IN KITCHEN ABOVE THE PREP TABLE INSTRUCTED TO REMOVE AND MAINTAIN.
11. Canvass10 sept. 2013

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK CONTAINERS NOT LABELED (FLOUR) ALSO FOODS NOT LABELED OR DATED INSIDE FOOD WALK IN COOLER. MUST LABEL ALL BULK CONTAINERS AND LABEL/DATE FOODS IN WALK IN COOLER (FIRST IN FIRST OUT).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CALCIUM BUILD UP INSIDE ICE MACHINE AND FOOD DEBRIS ON SHELVES IN MAIN PREP AREA. MUST CLEAN INTERIOR OF ICE MACHINE AND CLEAN ALL SHELVES THORUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON FLOOR UNDER 3-COMPARTMENT SINK. MUST KEEP FLOOR DRY/CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER STAINED CEILING TILES ABOVE SHOPPING AISLES AND GAPS IN WALLS BETWEEN PIPES (UNDER 2-COMPARTMENT SINK IN MAIN PREP). MUST REPLACE ALL WATER DAMAGED CEILING TILES AND SEAL GAPS BETWEEN WALLS/PIPES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • HALLWAY FLOOR CLUTTERED (UNUSED COOLERS, PLASTIC CRATES, ETC.) IN FRONT OF WASHROOMS AT GROCERY SIDE OF PREMISE. MUST REMOVE ALL ITEMS FROM HALLWAY.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOP IMPROPERLY STORED ON TOP OF ICE MACHINE. MUST PROVIDE CLEAN CONTAINER FOR ICE SCOOP.
12. Réinspection de la plainte23 nov. 2012

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED LARGE ICE BLOCK BUILD UP ON CONDENSER OF WALK IN COOLER. MUST REMOVE ICE BUILD UP ALSO MUST PROVIDE 3 STOPPERS FOR POT WASH 3-COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD BUILD UP ON EXTERIOR OF ALL SHELVES/SINKS IN PREP AND DISHWASH AREA. MUST CLEAN ALL UNCLEAN EQUIPMENT AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL ALL CRACKS/CREVICES IN WALLS THROUGHOUT PREP AREAS AND DISHWASH AREA ALSO MUST REATTACH ALL LOOSE WALL PANELS AT PREP AND DISHWASH AREA.
13. Plainte15 nov. 2012

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED OVER 10 LIVE ROACHES IN PREP AREA ON WALLS AND INSIDE CRACKS/CREVICES ADJACENT TO POT WASH 3-COMPARTMENT SINK AND ON WALLS AT WEST WALL. MUST ELIMINATE ALL PEST ACTIVITY BY DATE OF REINSPECTION (11/22/12).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS NOT LABELED OR DATED INSIDE WALK IN COOLER. MUST LABEL AND DATE FOODS (FIRST IN FIRST OUT).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED LARGE ICE BLOCK BUILD UP ON CONDENSER OF WALK IN COOLER. MUST REMOVE ICE BUILD UP ALSO MUST PROVIDE 3 STOPPERS FOR POT WASH 3-COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD BUILD UP ON EXTERIOR OF ALL SHELVES/SINKS IN PREP AND DISHWASH AREA. MUST CLEAN ALL UNCLEAN EQUIPMENT AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED HOLES/GAPS IN FLOOR AT FLOORBASE UNDER POT WASH 3-COMPARTMENT SINK. MUST SEAL ALL HOLES AND GAPS IN FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL ALL CRACKS/CREVICES IN WALLS THROUGHOUT PREP AREAS AND DISHWASH AREA ALSO MUST REATTACH ALL LOOSE WALL PANELS AT PREP AND DISHWASH AREA.
14. Canvass24 mai 2012

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE CLEAN CONTAINER FOR ICE MACHINE ICE SCOOP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN- OBSERVED GREASE BUILD UP ON VENTILATION HOOD FILTERS AND HOOD SPRINKLERS AND DUST BUILD UP ON PREP COOLERS CONDENSERS. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • PLASTIC FLOORBASE PEELING FROM WALL AT REAR PREP ADJACENT TO EMPLOYEES WASHROOM. MUST REATTACH/SEAL GAP BETWEEN FLOORBASE AND WALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER STAINED CEILING TILES ABOVE REAR PREP AREA. MUST REPLACE DAMAGED CEILING TILES.
15. Réinspection de la plainte26 oct. 2011

    0 infraction

16. Plainte18 oct. 2011

    6 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLER AND HANDLING FOOD READY TO EAT, TOUCHING NON-FOOD CONTACT SURFACES, SUCH AS GARBAGE CANS, AAND KITCHEN EQUIPMENT, THEN GOING BACK TO TOUCHING READY TO EAT FOOD, WITHOUT WASHING HANDS.ALSO THE WAITER WAS SETTING UP DISHES FOR COSTUMERS AND SERVE THEM,REMOVE DIRTY DISHES FROM TABLE AND WITHOUT WASHING HANDS TOUCHING READY TO EAT FOOD(BREAD,SALAD ETC). HAND WASHING PROCEDURE WAS EXPLAINED.CRITICAL VIOLATION:7-38-010(A)-HOOOO74486-13
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE.OBSEVED FOOD RAW AND COOKED STORED INSIDE THE GROCERY BAGS.PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.ALSO FOOD STACKED ON TOP EACHOTHER NOT COVERD.OBSERVED FOOD(HOME MADE YOGURT) HAVING OTHER FOOD PARTICLES ON IT.INSTRUCTED TO COVER ALL FOOD.SERIOUS VIOLATION:7-38-005(A) HOOOO74486-13
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED SERVING SPOON STORED INSIDE THE CONTAINERS OF COOKED FOOD.MUST REMOVE IT. REPLACE BROKEN RUBBER GASKET AT REACH-IN COOLER,ALSO PROVIDE HANDLE FOR THE SAME UNIT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN COOKING EQUIPMENT,INTERIOR AND EXTERIOR(GREASE BUILD-UP.REMOVE EXCESS ICE BUILD-UP FROM CHEST FREEZER AND REACH-IN FREEZER, IN DINING AREA AND KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOOR THROGHOUT THE PREMISE SPECIALLY UNDER AND AROUND COOKING EQUIPMENT,ALONG BASEBOARD WALL AND CORNER.MUST CLEAN UNDER THE 3 COMPARTMENT SINK.(EXCESS GREASE AND FOOD DEBRIS).
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETER FOR COOLERS AND FREEZERS.
17. Réinspection de la plainte21 janv. 2011

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT #391346
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//VIOLATION REMAINING SEE REPORT #391346
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAINING SEE REPORT #391346
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING SEE REPORT #391346
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING SEE REPORT #391346
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.//VIOLATION REMAINING SEE REPORT #391
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//VIOLATION REMAINING SEE REPORT #391346
18. Plainte5 janv. 2011

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less.//OBSERVED RAW EGGS 20 DOZ.,COOKED CHICKEN KABAB,CHICKEN BOTI IN REACH IN COOLER AT 45.5F-48.0F,MGMT VOLUNTERED TO PROPERLY DISCARD FOOD ITEMPS $200,50LBS
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//OBSERVED FRONT DOOR WITH GAP AT BOTTOM OF DOOR MEASURED AT 1/2" AT BOTTOM OF DOOR CENTER OF TWO DOORS
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.//PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 44-28-2010,REPORT #80286 #32,34,40
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.NEED NAMES, DATES,ON ALL FOOD ITEMS IN STORAGE & ON DISPLAY,EXP.DATES,CO NAME, ADDRESSON PREPACKEGES ON DISPLAY.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//SEE #29/MUST PROPERLY STORE ALL SINGLE SERVICE UTENSILS IN FRONT PREP AREA/INVERT ALL POTS,PANS,PLACES IN KITCHEN AREA POTS TO LARGE TO PROPERLT WASH RINSE SANITIZE IN SINKS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST REPLACE RUSTY FAN COVER IN REACH IN COOLER IN KITCHEN AREA FRONT OF STOVE,RUSTY DRY STORAGE BOTTOM SHELVES INPREP AREA,RUSTY FRAM DRY STORAGE IN FRONT OF WALK IN COOLER OR PAINT/REPLACE STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA./NEED SNEEZ GUARDS ON SIDES OF STEAM TABLES & SALAD BAR TABLE IN DINNING AREA NOT SET UP /NEED STOPPERS FOR 3COMP.SINK .
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS DRY STORAGE INTERIOR EXTERIOR OF EQUIPMENT NEED DETAIL CLEANING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK & EQUIPMENT NEED CLEANING MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.//MUST REPLACE ALL STAIN CEILING TILE IN RESRROOM MEN & WOMEN ,STORAGE ROOM./REPAIR WALL BEHIND TOILET IN MEN RESTROOM NORTH SIDE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//NEED LIGHT SHIELD ON LIGHT IN REACH IN COOLER IN KITCHEN AREA FRONT OF COOKING RANGE
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.//NEED REFRIGERATION THERMOMETERS IN ALL UNITS/SEE # 29
19. Plainte28 avr. 2010

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less.//OBSERVED SHAMI KABAB #44,128.9F/BEEF ROLL #41,128.9F IN FRONT WARMER FRONTIER CHICKEN IN CONTANERS #24,49.5F REACH IN COOLER IN KITHEN AREA MGMT VOLUNTEERED TO PROPERLY DISGUARD FOOD INTO GARBARGE $295.00 CDI
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.//PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 5/26/2009 REPORT # 26752(32,35,)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS/NAMES EXP. DATES NAMES OF FOOD ITEM,INGREDENTS,NAME OF CO. ADDRESS OR PHONE # ON PREPACKAGE ITEMS
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//INVERT ALL POTS & PANS IN PREP AREA,STORAGE OFF FLOOR,MUST REMOVE ALL UTENSILS (POTS & PANS TO LARGE TO SUBMERGE IN SINK TO PROPERLY WASH RINSE ,SANITIZE OR REPLACE 3COMP. SINK,PROPERLY STORE ALL SINGLE SERVICE UTENSIS ON PREMISES
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//NEED LIDES FOR ALL GARBAGE CANS ON PREMISE,REPLACE RUSTY SHELVES IN COOLER & DRY STORAGE IN REAR PREP AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK, EQUIPMENT NEED DETAIL CLEANING,MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.//STAIN CEILING TILE & IN POOR REPAIR//SEE#29
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.//REPAIR HOT WATER HANDLE ON UTILITY SINK LEAKING WASTE WATER PIP UNDER UTILITY SINK
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.//NEED THERMOMETERS ALL COOLER UNITS