KABOBI 1 Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED TWO HAND WASHING SINKS NOT ACCESSIBLE FOR USE. THE DISH HAND SINK NOTED WITH STEEL WOOL SCRUBBERS INSIDE AND THE HAND SINK AT THE REAR DESSERT/BEVERAGE PREP AREA WITH DIRTY DISHES INSIDE THE SINK AND BEING USED FOR DISHWASHING. REVIEWED HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY.MANAGER REMOVED ALL FROM SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND WASHING SIGNAGE AT SEVERAL HAND WASHING SINKS. MUST PROVIDE FOR ALL.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: APPROXIMATELY 10 LBS COOKED FALAFEL IN A LARGE PLASTIC BUS TUB ON SHELVING IN THE FRONT FOOD PREP AREA HELD AT AN IMPROPER TEMPERATURE OF 84.9F. REVIEWED HOT HOLDING TEMPERATURES FOR TCS FOODS. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: NOTED APPROXIMATELY 200 LBS OF PREPARED TCS FOODS SUCH AS YOGURT SAUCE, HUMMUS, CHOPPED TOMATO AND VEGETABLE SALAD, MEAT STEW IN COOLERS AND WALK-IN COOLERS NOT DATE LABELED WITH AN EXPIRATION DATE. NO DATES OF ANY KIND ON ANY FOODS. REVIEWED DATE LABELING REQUIREMENTS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: REAR EXIT SCREENED DOOR WITH AN OPEN 2 INCH GAP ON THE BOTTOM THRESHOLD OF THE DOOR. MUST PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM OF THE DOOR.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PERSONAL CLEANLINESS - Comments: NOTED SEVERAL FOOD HANDLERS WITHOUT EFFECTIVE HAIR RESTRAINTS. ALL FOOD PREPARERS MUST WEAR HAIR/BEARD RESTRAINT.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST NOT STORE SOILED WIPING CLOTHS TO HANG DRY ABOVE CLEAN GLASSWARE, BUCKET USED FOR ICE AND PRE-FILLED GLASSES OF WATER FOR CONSUMPTION IN THE BEVERAGE/DESSERT REAR PREP AREA.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED KNIVES IMPROPERLY STORED BETWEEN THE PREP COOLER AND STEAM TABLE AT THE FRONT PREP AREA. MUST PROPERLY STORE IN-USE KNIVES.----MUST NOT STORE ICE SCOOPS ON THE TOP OF THE ICE MACHINE. MUST STORE IN A CLEAN CONTAINER.-----EXCESSIVE RUST ON THE TABLE TOP CAN OPENER. MUST REMOVE OR REPLACE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE DISH AREA, UNDER THE DISHMACHINE, THE THREE COMPARTMENT SINK AND ALL THE STORED BEVERAGES IN THE HALLWAY MUST BE ELEVATED FROM THE FLOORS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY.-----MUST NOT USE TAPE AS A GUARD FOR FRONT COUNTER PREP TABLE CORNER. MUST USE MATERIAL THAT IS CLEANABLE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: EXTREMELY SOILED/BLACKENED PLASTIC DISH RACKS BEING USED TO WASH DISHES. INSTRUCTED TO REPLACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: MUST PROVIDE A WRITTEN CLEANING PROCEDURE FOR ALL OVER SIZED POTS/PANS ON PREMISES THAT ARE UNABLE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK TO BE PROPERLY WASHED, RINSED AND SANITIZED AND MUST DEMONSTRATE TO C.D.P.H THE CLEANING PROCEDURE.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED SEVERAL METAL PREP TABLES THROUGHOUT THE PREP AREAS WITH EXCESSIVE RUST ON THE BOTTOM SHELVING OF THE TABLES. MUST REMOVE RUST, REPLACE OR RESURFACE.----NOTED PEELING PLASTIC ON THE EXTERIOR METAL SURFACES OF THE ICE MACHINE. MUST REMOVE PEELING PLASTIC.----ALL RAW WOODEN SHELVING THROUGHOUT THE HALLWAY AT REFRIGERATION UNITS MUST BE PAINTED,SEALED TO BE SMOOTH, CLEANABLE AND NONABSORBENT.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR OF ALL COOLERS THROUGHOUT WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NO BACKFLOW PREVENTION DEVICE LOCATED ON THE NEWLY INSTALLED ICE MACHINE. MUST PROVIDE A BACKFLOW PREVENTION DEVICE TO BE LOCATED AND SERVICED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: EXTREMELY SLOW DRAINING HAND WASHING SINK AT THE FRONT COOKS LINE PREP AREA. MUST CLEAR DRAIN AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST PROVIDE A COVERED WASTE RECEPTACLE INSIDE THE WOMENS AND EMPLOYEES WASHROOMS.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ALL STORED ITEMS ON THE REAR OUTDOOR AREA INCLUDING UNUSED EQUIPMENT, PREP TABLES AND COOLERS MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MISSING COVING IN THE NEWLY INSTALLED EMPLOYEE WASHROOM AND BASEBOARD WITH A LARGE OPEN CREVICE. MUST INSTALL COVING/SEAL.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT THE FACILITY.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS IN THE FOLLOWING AREAS WITH DIRT, GREASE, POOLING LIQUID AND FOOD DEBRIS: THROUGHOUT THE DISH MACHINE AREA, INSIDE THE CLOSET AT THE DISH AREA, UNDER THE THREE COMPARTMENT SINK, THROUGHOUT THE REAR PREP,IN BOTH THE OUTDOOR WALK-IN COOLERS. MUST CLEAN AND MAINTAIN ALL.-----WATER DAMAGED AND MISSING CEILING TILES THROUGHOUT THE REAR PREP AREAS MUST REPLACE.----MUST PROVIDE A SMOOTH, CLEANABLE CEILING IN THE NEWLY INSTALLED EMPLOYEE WASHROOM.----EXCESSIVE DUST ON THE VENTILATION COVER INSIDE THE EMPLOYEE WASHROOM. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALLERGEN TRAINING AS REQUIRED - Comments: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.