NAF NAF MIDDLE EASTERN GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND 3 COMP SINK SANITIZER SOLUTION AT 0 PPM WHILE IN USE. INSTRUCTED MANAGER TO PROVIDE A SANITIZING SOLUTION OF 200 - 400 PPM FOR SANITIZER PROVIDED.(Quaternary ammonium). FACILITY USES SELF DISPENSING SANITIZING SOLUTION. MANAGER DRAINS SANITIZER BASIN AND MANUALLY ADDS SANITIZER. FOUND SANITIZING SOLUTION AT 400 PPM AFTER CORRECTION. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND 3 COMP SINK SANITIZER SOLUTION AT 0 PPM WHILE IN USE. INSTRUCTED MANAGER TO PROVIDE A SANITIZING SOLUTION OF 200 - 400 PPM FOR SANITIZER PROVIDED.(Quaternary ammonium). FACILITY USES SELF DISPENSING SANITIZING SOLUTION. MANAGER DRAINS SANITIZER BASIN AND MANUALLY ADDS SANITIZER. FOUND SANITIZING SOLUTION AT 400 PPM AFTER CORRECTION. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.