SHAWARM & GRILL Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: : 6-301.14--- MUST PROVIDE HANDWASHING SIGNAGE AT ALL HAND WASHING SINKS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(B)--- INTERIOR OF ALL COOLERS AND RUBBER DOOR GASKETS OF COOLERS WITH FOOD DEBRIS.---EXTERIOR OF ALL COOKS LINE EQUIPMENT WITH GREASE AND DEBRIS. MUST CLEAN ALL.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114---: METAL FILE CABINET USED AS A TOOL BOX MUST BE REMOVED FROM THE REAR FOOD PREP AREA.---- ALL STORED ITEMS ON THE REAR OUTDOOR WALKWAY/PATIO AND THE REAR KITCHEN MUST BE REMOVED. : 6-201.11--- ALL OPEN SEAMS, GAPS IN WALLS AND BASEBOARD ON THE COOKS LINE AND THROUGHOUT THE REAR INCLUDING THE WOODEN COUNTERTOP BEHIND THE MICROWAVE OVEN MUST BE SEALED.-----ALL EXPANDING SPRAY FOAM USED AS A SEALANT FOR WALL OPENINGS MUST BE REMOVED OR CUT DOWN TO BE SMOOTH AND CLEANABLE.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES.FOR ALL EMPLOYEES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES.FOR ALL EMPLOYEES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.