BQ AFROROOT CUISINE Fails Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HAND SINK NOT ACCESSIBLE AND CONVENIENT TO WASH HANDS. EMPTY TRAYS AND EMPTY BUCKETS IN FRONT OF THE HAND SINK. AND COOKING UTENSILS INSIDE THE SINK. INSTRUCTED MANAGER THAT EXPOSED HAND SINK, MUST BE ACCESSIBLE AND CONVENIENT TO WASH HANDS ALL THE TIMES. CRITICAL VIOLATION 7-38-030. MANAGER REMOVED ALL THE SAID ITEMS DURING INSPECTION. HAND SINK IS NOW ACCESSIBLE TO WASH HANDS.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND EVIDENCE OF MICE DROPPINGS IN THE BASEMENT ALONG THE WALL BASE ALL CORNER APPROXIMATELY 60 TOTAL. ALSO FOUND DEAD BABY MOUSE IN THE BASEMENT.INSTRUCTED TO CLEAN AND REMOVE THE DROPPINGS AND DEAD MOUSE. SANITIZE THE AFFECTED AREAS AND INFORM THE PEST CONTROL TECHNICIAN. HAVE ADDITIONAL INSPECTION FROM THE PEST CONTROL TECHNICIAN. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE. WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS. SUCH AS BEEF STEW, STEAMED RICE, BEEF SOUP ETC. INSTRUCTED OWNER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE ALL THE TIMES WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL THE GREASE TRAP BOX (WITH GREASE BUILD-UP) AND MAINTAIN. INTERIOR BOTTOM SHELVE OF THE REACH IN COOLER WITH FOOD DEBRIS AND STARTING TO RUST. MUST CLEAN IN DETAIL, REMOVE RUST OR REPLACE AND MAINTAIN. CLEAN IN DETAIL THE EXTERIOR SIDES OF THE STOVES,DEEP FRYER AND RICE COOKER AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOOR ALONG THE WALL BASE ALL CORNER THRU-OUT BASEMENT AND ELEVATE ALL ITEMS/ARTICLES OFF THE FLOOR TO HAVE AN EASY ACCESS IN CLEANING THE FLOOR AND PREVENT RODENT/INSECTS HARBORAGE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON THE WALLS THRU OUT THE KITCHEN AND DINING AREA. MUST SCRAPE PEELING PAINT, RE PAINT AND MAINTAIN. WALLS BY THE EXPOSED HAND SINK WITH FOOD SPLATTERED MUST CLEAN IN DETAIL AND MAINTAIN. STAINED CEILING PANELS THRU-OUT THE RESTAURANT. MUST REPLACE AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON THE WALLS THRU OUT THE KITCHEN AND DINING AREA. MUST SCRAPE PEELING PAINT, RE PAINT AND MAINTAIN. WALLS BY THE EXPOSED HAND SINK WITH FOOD SPLATTERED MUST CLEAN IN DETAIL AND MAINTAIN. STAINED CEILING PANELS THRU-OUT THE RESTAURANT. MUST REPLACE AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.