SABRINA SUB Fails Health Inspection - Chicago Restaurant

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 BIRDS DROPPINGS AND RAT DROPINGS IN THE BASEMENT AND BY THE OUTSIDE STAIR GOING TO THE BASEMENT. OVER 15 TOTAL OF RAT DROPPINGS AND BIRDS DROPPING OVER 25 TOTAL SCATTERED ALL OVER THE OUTSIDE STAIR AND BASEMENT. INSTRUCTED TO CLEAN , REMOVE AND CONTROL THE DROPPINGS. CITATION ISSUED SERIOUS.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DEFROST ALL THE CHEST FREEZER AND REACH IN FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN. MUST PROVIDE COVER FOR THE GARBAGE CONTAINERS IN THE PREP AREA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE THE FOLLOWING: INTERIOR BOTTOM OF THE CABINET UNDER THE EXPOSED HAND SINK, THE SHELVINGS OF THE DRY GOODS, SHELVING UNDER THE FRONT COUNTER, BOTTOM PART OF THE CART OF THE GYROS MACHINE 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 IN DETAIL THE FLOOR THROUGHOUT ALONG THE WALL BASE ALL CORNER IN THE PREP AREA, BEHIND AND UNDER THE DEEP FRYER, GRILLER AND COOLER, UNDER THE 3 COMPT SINK, THE HALLWAY GOING TO THE WASHROOM, AND UNDER ALL SHELVINGS AND INSIDE THE BOILER ROOM AND BASEMENT.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN IN DETAIL THE FLOOR THROUGHOUT ALONG THE WALL BASE ALL CORNER IN THE PREP AREA, BEHIND AND UNDER THE DEEP FRYER, GRILLER AND COOLER, UNDER THE 3 COMPT SINK, THE HALLWAY GOING TO THE WASHROOM, AND UNDER ALL SHELVINGS AND INSIDE THE BOILER ROOM AND BASEMENT.

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.