SINBAD

921 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant

10 inspections

1. Toiles25 juin 2014

   0 infraction

2. Toiles11 mars 2014

   6 infractions

   • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
     • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER NOR CITY OF CHICAGO CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS SOUPS, HUMUS, CHICKEN, BEEF ETC. SERIOUS CITATION ISSUED 7-38-012. INSTRUCTED ABOVE TO OPERATE WITH A CITY OF CHICAGO CERTIFIED FOOD MANAGER AT ALL TIMES FOOD IS PREPARED AND SERVED.
   • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
     • FOUND KNIVES ON TOP OF PREP TABLES. MUST PROPERLY STORE KNIVES IN A KNIFE RACK.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • DETAIL CLEAN LIGHT SHIELDS IN FOOD PREP AREA. MUST REMOVE DIRT.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • MUST PROVIDE STOPPERS AT REAR 3-COMPARTMENT SINK.
   • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
     • MUST PROVIDE A VISIBLE AND WORKING THERMOMETER INSIDE FRONT PREP COOLER.
   • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
     • WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
3. Toiles16 oct. 2013

   0 infraction

4. Toiles15 oct. 2013

   8 infractions

   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER, CHEST COOLER AND REFRIGERATOR TO BE IMPROPER BETWEEN 44F TO 67F FOR COLD AND 100F FOR HOT FOODS.HAMBURGER PATTIES 47.5F, CHICKEN 45.4F, BEEF 51.9F,GROUND BEEF 67.1F,HUMUS 58.7F, SLICED TOMATOES 44.4F, HUMUS 49.6F, TAHINI(MADE WITH YOGURT)49.8F, LENTIL SOUP 100.1F. TEMPERATURE OF ALL REFRIGERATION UNITS ARE ADEQUATE AT THIS TIME OF INSPECTION.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 51LBS WORTH $90.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR ALL FOOD ITEMS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
   • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
     • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, BEEF, SOUPS,HUMUS,JUICING ETC). INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER WHEN EVER POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • INSTRUCTED TO CLEAN SHELVES WITH RUST, OLD FOOD PARTICLES AND DIRT INSIDE WALK IN COOLER AT BASEMENT FOOD STORAGE,CUTTING BOARD (WITH DEEP CUTS) AND REPAIR OR REPLACE BROKEN GASKET AT DOOR OF REFRIGERATION UNIT UNDERNEATH GRILL AT KITCHEN.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • INSTRUCTED TO CLEAN ALL COOKING EQUIPMENT WITH GREASE, DIRT, FOOD DEBRIS AND SPILLS.INSIDE COOLER UNDERNEATH GRILL, JUICERS, INSIDE ELECTRICAL UNITS OF DEEP FRYER AND SHELVES INSIDE WALK IN FREEZER AND COOLER. MUST ALSO UPGRADE HOUSE KEEPING.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT PREMISES ESPECIALLY ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT (UNDERNEATH COOKING STOVE-ENCRUSTED WITH GREASE AND FOOD PARTICLES,3 COMPARTMENT SINK,BEHIND REFRIGERATION UNITS, UNDERNEATH SHELVINGS AND INSIDE WALK IN COOLER AT THE BASEMENT FOOD STORAGE AREA (ALL WITH DIRT ACCUMULATION,M FOOD PARTICLES DIRT AND GRIME)). MUST UPGRADE HOUSE KEEPING.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • INSTRUCTED TO CLEAN WALLS AND CEILING INSIDE WALK IN COOLER AND FREEZER AT THE BASEMENT FOOD STORAGE AND MAINTAIN FREE OF BLACK MOLD LIKE SUBSTANCE.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • INSTRUCTED TO CLEAN FANS INSIDE COOLERS,WALK IN COOLER AND FREEZER.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • NOTED HEAVY CLUTTER ON SHELVING AT THE BASEMENT FOOD STORAGE AREA. MUST CLEAN, REMOVE AND/OR ORGANIZE ALL UNNECESSARY ARTICLES TO PREVENT HARBORAGE FOR PEST.
5. Toiles14 mai 2013

   2 infractions

   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • FOUND FLOORS NOT CLEAN INSIDE WALK IN FREEZER. FOUND FLOORS NOT CLEAN AT BASEMENT .(EXCESSIVE FOOD DEBRIS)
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • FOUND EXCESSIVE CLUTTER IN BASEMENT.(OLD BOXES,ETC.)
6. Plainte28 déc. 2011

   9 infractions

   • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
     • All food not stored in the original container shall be stored in properly labeled containers. MUST PROPERLY LABEL ALL FOOD CONTAINERS ON PREMISES.
   • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
     • 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.MUST INVERT ALL UTENSILS ON PREMISES AT KITCHEN PREP AND STORAGE AREAS TO PROTECT FROM CONTAMINATION UNTIL USED.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAINT LOWER SHELF OF REAR PREP TABLE, SAND DOWN OR REPLACE ALL CUTTINGS BOARDS. MUST REPAINT RUSTED SHELVING AT ALL COOLERS, FREEZERS AND WALK-IN COOLERS AND FREEZERS. REPAIR OR REPLACE EXTERIOR OF WALK-IN COOLER DOOR BASEBOARD.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN INTERIOR OF MICROWAVE OVENS, EXTERIOR AND INTERIOR OF ALL COOLER, AND FREEZERS. CLEAN EXTERIOR OF TAHINI CONTAINERS ON SHEVLING RACK NEXT TO EXPOSED HANDSINK.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST DETAIL CLEAN ALL FLOORS UNDER AND AROUND ALL KITCHEN EQUIPMENT AND BASEMENT FLOORS, AS WELL AS WALK-IN COOLER AND FREEZER FLOORS.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • The walls and ceilings shall be in good repair and easily cleaned. MUST FINISH WALL NEXT TO EXHAUST HOOD, SEAL OPENINGS AROUND PIPING ABOVE EXHAUST HOOD AS WELL AS OPENING UNDER LARGE TABLE AT WALL IN BASEMENT.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVDE LIGHT SHIELD AT WALK-IN COOLER IN BASEMENT.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • 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.MUST CLEAN EXHAUST HOOD AT KITCHEN.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST DECLUTTER AND BETTER ORGANIZE ITEMS IN BASEMENT. REMOVE ANY UNUSED ITEMS OFF PREMISES TO PREVENT PEST ENTRY.
7. Suppression des étiquettes25 oct. 2010

   0 infraction

8. Réinspection des toiles20 oct. 2010

   0 infraction

9. Réinspection des toiles13 oct. 2010

   8 infractions

   • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
     • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM REPORT #414186 ON 10/5/10 NOT CORRECTED: 18/01- APPROXIMATELY 50+ LIVE COCKROACHES OBSERVED IN THE PREP AREA AND BASEMENT OF THE PREMISES. COCKROACHES WERE OBSERVED CRAWLING ON FOOD EQUIPMENT, FOOD STORAGE CONTAINERS AND UTENSILS. SUPERVISOR NOTIFIED. MANAGEMENT INSTRUCTED TO ELIMINATE THE PEST ACTIVITY THROUGHOUT. CRITICAL VIOLATION 7-38-020.
   • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
     • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE AND PREPARATION. OBSERVED DEAD COCKROACHES ON FOOD EQUIPMENT. OBSERVED GLUEBOARDS STORED ON TOP OF FOOD PREP AREAS, AND DISHWASH AREAS. MANAGEMENT INSTRUCTED TO REMOVE ALL GLUEBOARDS FROM AROUND FOOD EQUIPMENT AND DISHWASH AREAS. CLEAN AND SANITIZE ALL FOOD EQUIPMENT. ALSO OBSERVED UNCOVERED FOODS IN THE PREP AREA. MANAGEMENT INSTRUCTED TO PROPERLY COVER ALL OPENED FOODS. SERIOUS VIOLATION 7-38-005A.
   • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
     • VIOLATION NOT CORRECTED. SEE VIOLATION #14.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSPECT AND REMOVE ANY CARDBOARD BOXES IN THE BASEMENT TO PREVENT PEST HARBORAGE.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING ITEMS: STORAGE SHELVES IN THE PREP AREA (WOOD AND STAINLESS STEEL), WIRE STORAGE SHELVES, DRY FOOD STORAGE CONTAINERS, TOP OF THE STOVE AND INTERIOR OF THE OVEN, PREP TABLES, INTERIOR OF COOLER BELOW THE HOT HOLDING UNIT, VENTILATION HOOD FILTERS, CABINETS AND AREA BELOW THE FOUNTAIN POP MACHINE. CLEAN AND SANITIZE ALL HORIZONTAL SURFACES WITH DEAD INSECTS ON TOP OF THEM.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE BASEMENT WALK-IN FREEZER. DETAIL CLEAN THE FLOOR OF THE PREP AREA UNDER COOKING EQUIPMENT AND UNDER THE 3 COMPARTMENT SINK. MUST REGROUT THE FLOOR IN FRONT OF THE 3 COMPARTMENT SINK.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS AND CEILING THROUGHOUT THE PREP AREA. SEAL ALL OPENINGS IN THE WALLS TO PREVENT PEST HARBORAGE.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • MUST PROVIDE A DIPPER WELL FOR THE HAND DIPPED ICE CREAM.
10. Toiles5 oct. 2010

    6 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • 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 6 LIVE COCKROACHES IN THE PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MANAGEMENT INSTRUCTED TO RESURFACE OR REPLACE THE LARGE CUTTING BOARD ON TOP OF THE PREP TABLE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING ITEMS: STORAGE SHELVES IN THE PREP AREA (WOOD AND STAINLESS STEEL), WIRE STORAGE SHELVES, DRY FOOD STORAGE CONTAINERS, TOP OF THE STOVE AND INTERIOR OF THE OVEN, PREP TABLES, INTERIOR OF COOLER BELOW THE HOT HOLDING UNIT, VENTILATION HOOD FILTERS. CLEAN AND SANITIZE ALL HORIZONTAL SURFACES WITH DEAD INSECTS ON TOP OF THEM.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE BASEMENT WALK-IN FREEZER. DETAIL CLEAN THE FLOOR OF THE PREP AREA UNDER COOKING EQUIPMENT AND UNDER THE 3 COMPARTMENT SINK. MUST REGROUT THE FLOOR IN FRONT OF THE 3 COMPARTMENT SINK.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT AND WALL BASE UNDER THE 3 COMPARTMENT SINK.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MAINTAIN THE REAR PATIO AREA FREE OF LITTER AND GARBAGE.