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KULAN RESTAURANT

6258 N CLARK ST, CHICAGO, IL 60660 · Restaurant

20 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN STOPPERS AT THREE COMPARTMENT SINK.A GROCERY PLASTIC BAGS ARE USED FOR STOPPERS AND REPAIR LEAKING FAUCET.REPAIR CAUSE AND REMOVE PLASTIC BAGS.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL ALUMINUM FOIL IS USED FOR SHELF LINER,REMOVE.
  3. Complaint

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF MICE DROPPINGS INSIDE PREP AREA.OVER 15 MICE DROPPINGS INSIDE THE CABINET UNDER THE COFFEE STATION,10 OR MORE MICE DROPPINGS UNDER FRONT COUNTER AND UNDER THE BLACK PLASTIC CRATES.UNABLE TO CHECK COMPLETELY AREA DUE TO EXCESS ITEMS STORED ON FLOOR AT SAID AREA.INSTRUCTED TO REMOVE DROPPINGS REMOVE PLASTIC CRATE AND PROVIDE RAISED SHELF AND REMOVE/ELEVATE ITEMS 6" OFF THE FLOOR.CLEAN AND SANITIZE AREA. SERIOUS VIOLATION:7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ARE COOKED AND PREP AREA:LAMB. A LEAST ONE CERTIFIED FOOD MANAGER IS NEEDED ON SITE WHEN POTENTIALLY HAZARDOUS FOOD ARE HANDLED AND PREPARED. CERTIFIED FOOD MANAGER REPORTED ON SITE AT:1:17PM SERIOUS VIOLATION:7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN STOPPERS AT THREE COMPARTMENT SINK.A GROCERY PLASTIC BAGS ARE USED FOR STOPPERS AND REPAIR LEAKING FAUCET.REPAIR CAUSE AND REMOVE PLASTIC BAGS.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL ALUMINUM FOIL IS USED FOR SHELF LINER,REMOVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE BUILD-UP AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT INCLUDED UNUSED DEEP FRYER.CLEAN AND MAINTAIN
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MATS USED FOR RELIGION PURPOSE(FOR PRAYERS) MUST BE SEPARATELY STORED AWAY FROM FOOD AND FOOD PRODUCTS
  4. Complaint Re-Inspection

    0 infractions

  5. Complaint

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OUTER OPENINGS NOT PROTECTED:FOUND REAR DOOR OPENED AND SCREEN DOOR WITH BROKEN MESH AND A LOT OF TAPE AROUND THE FRAME. FOUR HOUSE FLIES ON SITE IN PREP AREA. REMOVE FLIES. INSTRUCTED TO REPLACE MESH.SCREENING MATERIAL SHALL NOT BE LESS THAN 16 MESH TO THE INCH. REMOVE FLIES SERIOUS VIOLATION:7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 3-7-17; REPORT # 1990138 #32-FOUND FROZEN MEAT STORED INSIDE THE PLASTIC GROCERY BAGS,INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS. CARDBOARDS/ALUMINUM FOIL ON SHELVES THROUGHOUT THE KITCHEN,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIALS. DIRTY ,GRIMED AND ROUGH SURFACE BRICKS UNDER THE GREASE TRAP MUST BE REMOVED,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. MISSING HANDLE AT REACH-IN POP/MILK COOLER AT FRONT SERVING AREA.NEED TO PROVIDE SAID HANDLE.DRY FOOD IS PICKED-UP WITH FOAM/PAPER CUPS.INSTRUCTED TO PROVIDE UTENSILS WITH HANDLES. BROKEN MESH AT SCREEN REAR DOOR(DUCT TAPE USED),INSTRUCTED TO REPLACE MASH,AND NO DUCT TAPE,IS PROHIBITED #38-NO VENTILATION PROVIDED INSIDE BOTH WASHROOMS,INSTRUCTED TO PROVIDE #44-OBSERVED CUSTOMERS GOING IN AND OUT OF THE KITCHEN,INSTRUCTED TO PROVIDE A SIGN AND POST KITCHEN DOOR AND FRONT SERVING AREA" ONLY AUTHORIZED PERSONNEL IN FOOD PREP AREA". TODAY 7-20-17 OBSERVED SAME VIOLATION. SERIOUS VIOLATION:7-42-090
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NO LABELS PROVIDED AT RE-PACKED COOKIES STORED INSIDE THE NON-REFRIGERATOR CASE ON TOP FRONT COUNTER.NEED TO PROVIDE LABEL WITH FOOD INGREDIENT AND SOURCE
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN STOPPERS WITH PLASTIC BAGS PROVIDE AT THREE COMPARTMENT SINK,INSTRUCTED TO REMOVE/REPLACE. OBSERVED PAPER CUP INSIDE THE SUGAR CONTAINER ,INSTRUCTED TO PROVIDE UTENSILS WITH HANDLE FOR ALL DRY FOOD. ALL DRY FOOD CONTAINERS NOT LABELED INSTRUCTED TO LABEL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • PIPES UNDER THE HOOD WITH GREASE AND DUST BUILD-UP,NEED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING COVING/BASEBOARD WALL AT MEN'S WASHROOM, REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILES IN MEN'S WASHROOM.REPLACE. DUST BUILD-UP ON CEILING FANS IN PREP AND DINING AREA,CLEAN AND MAINTAIN
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO STEM THERMOMETOR PROVIDED ON SITE NEED TO PROVIDE.
  6. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND FROZEN MEAT STORED INSIDE THE PLASTIC GROCERY BAGS,INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS. CARDBOARDS/ALUMINUM FOIL ON SHELVES THROUGHOUT THE KITCHEN,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIALS. DIRTY ,GRIMED AND ROUGH SURFACE BRICKS UNDER THE GREASE TRAP MUST BE REMOVED,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. MISSING HANDLE AT REACH-IN POP/MILK COOLER AT FRONT SERVING AREA.NEED TO PROVIDE SAID HANDLE.DRY FOOD IS PICKED-UP WITH FOAM/PAPER CUPS.INSTRUCTED TO PROVIDE UTENSILS WITH HANDLES. BROKEN MASH AT SCREEN REAR DOOR(DUCT TAPE USED),INSTRUCTED TO REPLACE MASH,AND NO DUCT TAPE,IS PROHIBITED
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION PROVIDED INSIDE BOTH WASHROOMS,INSTRUCTED TO PROVIDE.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • OBSERVED CUSTPMERS GOING IN AND OUT OF THE KITCHEN,INSTRUCTED TO PROVIDE A SIGN AND POSTE KITCHEN DOOR AND FRONT SERVING AREA" ONLY AUTHORIZED PERSONNEL IN FOOD PREP AREA".
  7. Canvass

    12 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND SAUCE WITH COOKED ONIONS STORED INSIDE THE BLACK REACH-IN COOLER AT TEMP OF 67.9F TO 79.5F,UNIT MAINTAIN AIR TEMP OF 41.1F. ALSO FOUND COOKED DICED BEEF INSIDE A POT WITH OIL STORED ON TOP THE PREP TABLE,AT TEMP OF 78.8F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW, HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE.FOOD DISCARDED AND DENATURED. CRITICAL VIOLATION:7-38-005(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND SOAP DISPENSER AT EXPOSED HAND SINK IN KITCHEN NOT DISPENSING SOAP. NO PAPER TOWELS PROVIDED INSIDE BOTH WASHROOMS.SOAP AND PAPER TOWELS PROVIDED UPON MY REQUEST. CRITICAL VIOLATION:7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO PROOF OF VALID CITY SANITATION CERTIFICATE PROVIDED ON SITE WHEN POTENTIALLY HAZARDOUS FOOD ARE HANDLED AND SERVED.INSTRUCTED TO OBTAIN/ENROLL TO SANITATION CERTIFICATE. ADDITIONAL CERTIFIED FOOD MANAGER IS REQUIRED DUE TO BUSINESS HOURS. SERIOUS VIOLATION:7-38-0102(A)
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST KIT PROVIDED ON SITE. I CHECKED WITH MY CHEMICAL TEST KIT STRENGTH OF CHLORINE SANITIZER OVER 200PPM. INSTRUCTED TO PROVIDE SAID STRIP TO BE ABLE TO CHECK ppm AT THIRD COMPARTMENT SINK. SERIOUS VIOLATION:7-38-030
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO PREVIOUS INSPECTION SUMMARY REPORT FROM 5-17-16,REPORT#1770970 POSTED ON SITE AND VISIBLE TO ALL CUSTOMERS. NEW INSPECTION SUMMARY REPORT GIVEN AND POSTED. INSPECTION SUMMARY REPORT MUST BE POSTED AND VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION:7-42-010(B)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 5-17-16,REPORT #1770970 #38-FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVIDE. TODAY 3-7-17 OBSERVED SAME VIOLATION. SERIOUS VIOLATION:7-42-090
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED HOME MADE COOKIES REPACKED IN PLASTIC SANDWICHES BAGS WITOUT LABELS AND FOOD INGREDIENT,INSTRUCTED TO PROVIDE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL PLASTIC UNTENSILS WAS STORED INSIDE A PLASTIC CONTAINER,INSTRUCTED TO INVERT SAID UTENSLIS,BEHIND FRONT COUNTER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND FROZEN MEAT STORED INSIDE THE PLASTIC GROCERY BAGS,INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS. CARDBOARDS/ALUMINUM FOIL ON SHELVES THROUGHOUT THE KITCHEN,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIALS. DIRTY ,GRIMED AND ROUGH SURFACE BRICKS UNDER THE GREASE TRAP MUST BE REMOVED,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. MISSING HANDLE AT REACH-IN POP/MILK COOLER AT FRONT SERVING AREA.NEED TO PROVIDE SAID HANDLE.DRY FOOD IS PICKED-UP WITH FOAM/PAPER CUPS.INSTRUCTED TO PROVIDE UTENSILS WITH HANDLES. BROKEN MASH AT SCREEN REAR DOOR(DUCT TAPE USED),INSTRUCTED TO REPLACE MASH,AND NO DUCT TAPE,IS PROHIBITED.NO SPLASH GUARD PROVIDED BETWEEN THE MOP SINK AND THREE CONMPARTMENT SINK.MUST PROVIDE SPLASH GUARD ON BOTH SIDE OF THE MOP SINK(RIGHT THREE COMPARTMENT SINK,LEFT A PREP TABLE). SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE,SPLASH GUARD MUST BE LONG AS A MOP SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BLACK SLIME SUBSTANCE BEHIND THE PIPES UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO CLEAN WALL. MISSING BASEBOARD TILE INSIDE THE SOUTH WASHROOM,INSTRUCTED TO PROVIDE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION PROVIDED INSIDE BOTH WASHROOMS,INSTRUCTED TO PROVIDE. OBSERVED EMPLOYEE USING PAPER TO STOP WATER AT THREE COMPARTMENT SINK.INSTRUCTED TO PROVIDE STOPPERS AT SAID SINK.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • OBSERVED CUSTOMERS GOING IN AND OUT OF THE KITCHEN,INSTRUCTED TO PROVIDE A SIGN AND POSTE KITCHEN DOOR AND FRONT SERVING AREA "ONLY AUTHORIZED PERSONNEL IN FOOD PREP AREA".
  8. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES RAW CHICKEN, BEEF, ETC.) SERIOUS VIOLATION. CITATION ISSUED. 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 5-12-15. INSPECTION # 1424883. FOODHANDLERS AT PREMISES WITH NO FOOD HANDLER TRAINING CEERTIFICATES.INSTRUCTED MANAGER ALL FOODHANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES ON PREMISES. SERIOUS VIOLATION. CITATION ISSUED. 7-42-090.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVIDE.
  9. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, RICE, COOKED VEGETABLES, ETC.) ARE HANDLED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD HANDLER WITH ORIGINAL FOOD HANDLERS CERTIFICATE MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED. SERIOUS VIOLATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PREMISES USING PLASTIC GROCERY BAGS TO HOLD CHICKEN INSIDE CHEST FREEZER. INSTRUCTED MANAGER TO USE FOOD GRADE PLASTIC BAGS ONLY FOR CHICKEN/FOODS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION MISSING IN SOUTH END WASHROOM. INSTRUCTED MANAGER TO PROVIDE WORKING THERMOMETER INSIDE SAID WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOT ALL FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  10. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALL NOT SMOOTH AND EASY TO CLEAN BY HOT HOLDING UNITS.(MUST CLEAN/PAINT)
  11. Canvass

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND EXPOSED HAND SINK AT MAIN KITCHEN WITH BROKEN FAUCET.(NOT ABLE TO WASH HANDS AT SINK). INSTRUCTED MANAGEMENT TO WASH HANDS AT SINK LOCATED OUTSIDE OF RESTROOMS.(SINK OUTSIDE OF RESTROOM WITHIN 20FEET OF MAIN KITCHEN) BROKEN SINK MUST BE REPAIRED WITHIN 48HOURS. CRITICAL VIOLATION. CITATION ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALL NOT SMOOTH AND EASY TO CLEAN BY HOT HOLDING UNITS.(MUST PAINT)
  12. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, BEEF,SOUP ETC). INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. CERTIFIED FOOD MANAGER ARRIVED AT ABOUT 9:30AM. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED TOMATO SAUCE IN CAN CONTAINER STORED INSIDE REACH COOLER. INSTRUCTED TO ALWAYS STORE FOODS INSIDE CONTAINERS WITH TIGHT FITTING LIDS AND NOT IN THE ORIGINAL CONTAINER TO PREVENT FOOD CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN SPILLS AND WATER FROM SHELVING INSIDE FREEZER PART OF REFRIGERATION UNIT AND ALSO INSIDE UPRIGHT FREEZER AT THE KITCHEN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  13. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • A SPLASH GUARD IS NEEDED BETWEEN MOP SINK AND THREE COMPARTMENT SINKS,SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE A BACK FLOW PREVENTION DEVICE AT WATER SUPPLY LINE TO CAPPUCINO MACHINE, FRONT AREA.
  14. Canvass Re-Inspection

    7 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION, FROM 10/16/12 INSPECTION (REPORT #1285908), NOT CORRECTED #18: OBSERVED OVER 10 LIVE ROACHES IN CRACKS/CREVICES IN PREP AREA ABOVE STEAMTABLE. 1 LIVE ROACH IN CABINET UNDER COFFEE STATION. INSTRUCTED MANAGER TO REMOVE ALL ROACH ACTIVITY BY DATE OF REINSPECTION (10/23/12). UPON 10/23/12 RE-INSPECTION STILL SIGHTED LIVE ROACH ACTIVITY IN THE FOLLOWING AREAS: WALL CRACKS AND CREVICES BEHIND AND ABOVE STEAMTABLE, WALL ABOVE EXPOSED HAND SINK, IN WALL OPENINGS AROUND PIPES UNDER 3 COMPARTMENT SINK, IN WALL CRACKS NEAR DOORWAY FROM DINING ROOM TO KITCHEN, ALSO LIVE ROACHES IN ATTACHED SHELVING RAILS ON WALLS. OVER 20 ROACHES. MUST HAVE PREMISES SERVICED BY A LICENSED PEST CONTROL COMPANY, ELIMINATE ACTIVITY, WASH AND SANITIZE SURFACES AND CORRECT VIOLATIONS LISTED BELOW. CRITICAL VIOLATION. 7-42-090.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • VIOLATION UPGRADED TO CRITICAL VIOLATION #14.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN- OBSERVED FOOD/GREASE BUILD UP ON EXTERIOR OF ALL SINKS, COOLERS AND COOKING EQUIPMENT, PREP AREA SHELVES/RACKS AND INTERIOR OF COOLER DOOR RUBBER GASKETS AND TABLE LEGS WITH FOOD ACCUMULATION. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD AND DIRT BUILD UP ON FLOOR IN PREP AND DISHWASH AREAS ALONG WALLS AND CORNERS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT PREP AND DISHWASH AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CRACKS/CREVICES AT PREP AND DISHWASH AREA UNDER SHELVES AND AT WALL PANELS. INSTRUCTED MANAGER TO SEAL ALL CRACKS/CREVICES AND SMALL HOLES IN WALLS THROUGHOUT PREMISES. STAINED CEILING TILES IN PREPARATION AND DINING AREAS. MUST REPAIR ANY LEAKS, REPLACE AND MAINTAIN CEILING TILES. ACCUMULATED GREASE AND FOOD DEBRIS ON PIPES/CONDUITS ALONG WALLS, ESPECIALLY AROUND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN ALL UNCLEAN CEILING LIGHT COVERS AT PREP AND DISHWASH AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PLUMBING UNDER WASHROOM HAND SINKS LEAKS. MUST REPAIR AND MAINTAIN SAME.
  15. Canvass

    11 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP OR PAPER TOWELS AT BOTH INSIDE EMPLOYEES/CUSTOMERS WASHROOM HANDWASH BOWL AND AT PREP AREA HANDWASH BOWL ALSO OBSERVED DEAD ROACHES INSIDE SOAP CONTAINER AT PREP AREA HANDWASH BOWL AREA. INSTRUCTED MANAGER MUST PROVIDE SOAP AND PAPER TOWELS/HAND DRYING DEVICE AT HANDWASH BOWLS AT ALL TIME. MANAGER ABLE TO PROVIDE NEW SOAP DISPENSER AT PREP AREA HANDWASH BOWL AND SOAP PAPER TOWELS INSIDE WASHROOM AT THIS TIME.
    • 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 CRACKS/CREVICES IN PREP AREA ABOVE STEAMTABLE. 1 LIVE ROACH IN CABINET UNDER COFFEE STATION. INSTRUCTED MANAGER TO REMOVE ALL ROACH ACTIVITY BY DATE OF REINSPECTION (10/23/12).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE LABEL WITH FOOD NAME, INGREDIENTS AND SOURCE FOR FRONT COUNTER DESSERT PACKAGED DESSERTS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO STOPPERS AT 3-COMPARTMENT SINK. MUST PROVIDE STOPPERS (X3) AT 3-COMPARTMENT SINK ALSO MUST PROVIDE ADDITIONAL SHELF RACK ADJACENT TO 3-COMPARTMENT SINK FOR ALL CLEANED MULTI-USE EQUIPMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP ON EXTERIOR OF ALL SINKS, COOLERS AND COOKING EQUIPMENT, PREP AREA SHELVES AND INTERIOR OF COOLER DOOR RUBBER GASKETS AND TABLE LEGS WITH FOOD ACCUMULATION. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD AND DIRT BUILD UP ON FLOOR IN PREP AND DISWASH AREA ALONG WALLS AND CORNERS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT PREP AND DISWASH AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CRACKS/CREVICES AT PREP AND DISHWASH AREA UNDER SHELVES AND AT WALL PANELS. INSTRUCTED MANAGER TO SEAL ALL CRACKS/CREVICES AND SMALL HOLES IN WALL THROUGHOUT PREMISES. STAINED CEILING TILES IN PREPARATION AND DINING AREAS. MUST REPAIR ANY LEAKS, REPLACE AND MAINTAIN CEILING TILES. ACCUMULATED GREASE AND FOOD DEBRIS ON PIPES/CONDUITS ALONG WALLS, ESPECIALLY AROUND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN ALL UNCLEAN CEILING LIGHT COVERS AT PREP AND DISHWASH AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCETS AND PLUMBING UNDER WASHROOM HAND SINKS LEAKS. MUST REPAIR AND MAINTAIN SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED WEED GROWTH OUTSIDE IN ALLEY ALONG BUILDING BEHIND ESTABLISHMENT DUMPSTER AND OUTSIDE GREASE CONTAINER. MUST REMOVE ALL WEEDS.
  16. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER FOUND PRESENT ON PREMISES AT THE TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN,RICE, BEEF,ETC.WERE BEING PREPARED AND SERVERD TO THE PUBLIC. SERIOUS CITATION ISSUED 7-38-012. INSTRUCTED TO HAVE ACERT FOOD MANAGER AVAILABE ON FACILITY AT ALL TIMES WHEN ABOVE FOODS ARE PREPARED AND SERVED, ALSO TO HAVE MORE EMPLOYEES ENROLL IN SANITATION CLASS. HEARING FOR TICKET NUMBER H000073575-11 WILL BE ON 11-17-11 AT 400 W SUPERIOR AVE ROOM 112 AT 10:00am.
    • 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. INSTRUCTED TO INVERT CLEAN UTENSILS ON SHELVING UNITS AND ON COUNTERS THROUGHOUT FACILITY AT ALL TIMES. MUST EMPTY OPEN CAN FOODS INTO A STORAL FOOD CONTAINER SUCH AS GLASS, STAINLESS OR PLASTIC BEFORE STORAGE IN COOLER.
    • 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. INSTRUCTED TO CLEAN FIXTURES ON HOOD WITH GREASE,STAINS ON TOILET BOWLS,MOP SINK, AND EXTEIORS OF GRILL, AND OVEN ON STOVE UNDER HOOD.
    • 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. CLEAN AND MAINTAIN FLOORS DRY IN RESTROOMS, AND CLEAR WEDS BEHIND REAR EXIT DOOR. ELEVATE PRODUCTS AND CLEAN UTENSILS 6" OFF FLOORS AT ALL TIMES.
    • 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. REPAIR PEELING PAINT ON WALL 3COMP.SINK,BY SHELF. CLEAN FOOD STAINS ON WALLS IN KITCHEN AT PREP AREAS,AND VENTS IN DINING AND IN RESTROOMS ATTACHED ON WITH DUST BUILD UP.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE OUT LIGHT AT 3 COMP. SINK STORAGE AREA.
    • 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 TOILET TANK LEAKING WATER ON FLOOR ON FLOOR, SINK STOPPERS AT 3 COMP. SINK. REPAIR SLOW DRAINIG ON EXPOSE HAND WASH SINK IN KITCHEN, AND FAUCET LEAKING JOINTS ON 3 COMP.SINK.
  17. Canvass Re-Inspection

    0 infractions

  18. Canvass Re-Inspection

    5 infractions

    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED 20 MOUSE DROPPINGS IN THE CABIN ETS BELOW THE COFFEE SERVICE STATION AND THE FRONT COUNTER. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS. ALSO OBSERVED 10 LIVE COCKROACHES ON THE WALLS AND EQUIPMENT IN THE DISHWASH AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE THE PEST ACTIVITY. CRITICAL VIOLATION 7-38-020.
    • 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 ALL COOKING AND REFRIGERATION EQUIPMENT. CLEAN INSIDE AND OUT, INCLUDE RACKS AND ALL CONNECTED PIPES.
    • 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. DETAIL CLEAN WALLS IN FRONT SERVICE AREA AND REAR PREP AREA. CLEAN AND ORGANIZE ALL CABINETS, CLEAN WALLS UNDER AND BEHIND ALL HEAVY EQUIPMENT. INCLUDE ALL CONNECTED PIPES. MUST SEAL ALL CRACKS AND CREVICES IN THE WALLS OF THE DISHWASH AND PREP AREAS TO PREVENT PEST HARBORAGE AND ACTIVITY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELDS ARE NEEDED FOR ALL LIGHT FIXTURES ABOVE THE COOKING EQUIPMENT OR INSTALL SHATTER-RESISTANT BULBS.
    • 70. NO SMOKING REGULATIONS
      • Smoking shall be prohibited in all public places except in designated smoking areas. MUST POST A NO SMOKING SIGN AT THE FRONT DOOR OF THE ESTABLISHMENT. SERIOUS VIOLATION 7-32-020.
  19. Canvass Re-Inspection

    6 infractions

    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. above violation still remaining.
    • 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. above violation still remaining.
    • 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. Use dustless cleaning methods. above violation still remaining.
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. above violation still remaining.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. above violation still remaining.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. above violation still remaining.
  20. Canvass

    8 infractions

    • 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. found/observed rodent droppings under front counter(30 ).citation issued#H000062804 with a court date of 8/19/2010. at 400 w3 superior in room #112 at 9:00am.
    • 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. exposed raw wood, peeling paint in prep area counter shall be repair.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, cooking equipment, storage shelving, counter shelving not clean need detailed(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 heavy equipment, cooking equipment, storage shelving need detailed cleaning(corners). floors by front counter area must detailed clean (all rodent droppings removed).
    • 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. Use dustless cleaning methods. walls that had peeling paint in prep area by 3 compartment sink shall be repair. damaged/stained ceiling tiles shall be replaced/repair, walls in prep areas need cleaning.
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in prep area, dining area not clean need detailed cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exhaust canopy not clean needs cleaning, exhaust vents(ventilation)in kitchen, dining area, and bathrooms not clean need detailed cleaning.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. excess debris and clutter in rear shall be removed.