SHAWARMA GARDEN 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: OBSERVED PEST ACTIVITY ON PREMISES AT TIME OF INSPECTION: NEAR THE REAR EXIT DOOR OBSERVED HUNDRED OF ANTS ON THE FLOOR, BASKET FULL OF DIRTY TOWELS, ON AND AROUND WOOD/CONSTRUCTION DEBRIS, AND CONTAINERs OF GREASE THAT HAD NOT BEEN EMPTIED INTO THE GREASE RECEPTACLE. INSTRUCTED TO REMOVE CLUTTER AND CONSTRUCTION DEBRIS FROM THE REAR EXIT DOOR INCLUDING THE BASKET OF DIRTY TOWELS, EMPTY CONTAINERS OF GREASE IN THE RECEPTACLE OUTSIDE, AND MAINTAIN. MUST PROVIDE ADDITIONAL PEST CONTROL SERVICE TO MINIMIZE OR ELIMINATE ACTIVITY. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RAW WOOD AND TIN FOIL BEING USED AS LINERS OR TO STORE FOOD AND FOOD UTENSIL ITEMS ON TOP OF IN THE FRONT PREP AREA AND THE REAR STORAGE AREA. INSTRUCTED TO USE NON ABSORBENT, EASILY CLENABLE MATERIALS ONLY.

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: INSTRUCTED TO HAVE THE HOOD VENTS SERVICED AND MAINTAINED TO REMOVE DUST AND GREASE ACCUMULATION ON THE INTERIOR SURFACE OF THE HOOD ABOVE THE COOKING EQUIPMENT IN THE FRONT PREP AREA AND DETAIL CLEAN THE LOWER COMPARTMENT FRYER TO REMOVE GREASE BUILDUP.

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: OBSERVED FOOD DEBRIS BUILDUP IN THE CORNERS OF THE WALLS AND UNDER THE EQUIPMENT AGAINST THE FRONT COUNTER IN THE FRONT PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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: OBSERVED FOOD DEBRIS BUILDUP IN THE CORNERS OF THE WALLS AND UNDER THE EQUIPMENT AGAINST THE FRONT COUNTER IN THE FRONT PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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.