SINYA Fails Health Inspection - Chicago Restaurant

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED REFRIGERATED,READY-TO-EAT,(TCS FOODS) STORED IN THE WALK-IN-COOLER (HUMMUS,SOUPS,RICE,POTATOES ETC) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED.INSTRUCTED MANAGEMENT TO DATE MARK ALL READY-TO-EAT,(TCS FOODS) HELD MORE THAN 24 HOURS.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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.APPROXIMATELY 40 LIVE SMALL FLYING INSECTS OBSERVED ON THE WALLS AND CEILINGS AND EQUIPMENTS IN THE REAR KITCHEN PREP/DISHWASHING AREAS.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED STICKY FLY TRAP ROLLS HANGING ABOVE THE REAR KITCHEN PREP/DISHWASHING AREAS.INSTRUCTED TO REMOVE AND MAINTAIN.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SINGLE USE/SINGLE SERVICE ARTICLES STORED ON KITCHEN STORAGE RACK MUST BE PROPERLY STORED, INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

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: OBSERVED STAINED CUTTING BOARDS IN THE REAR KITCHEN/PREP DISHWASHING AREA. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BLACKENED, MOLDY WALL CAULKING AT THE DISHWASHING MACHINE.INSTRUCTED TO REPLACE AND MAINTAIN. INSTRUCTED TO DETAIL CLEAN WALLS/CEILING THROUGHOUT THE REAR KITCHEN PREP/DISHWASHING AREAS TO REMOVE ACCUMULATION OF FOOD SPLASHED DEBRIS 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ALL UNUSED DEEP FRYER EQUIPMENTS STORED IN THE REAR MUST BE REMOVED FROM THE PREMISES AND ALL OTHER NEED ITEMS MUST BE ELEVATED FROM THE FLOOR DUE TO POTENTIAL PEST HARBORAGE.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO PROVIDE MISSING LIGHT SHIELD FOR LIGHT FIXTURE NEAR THE KITCHEN COOKING EQUIPMENTS OR PROVIDE SHATTER-PROOF LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO PROVIDE MISSING LIGHT SHIELD FOR LIGHT FIXTURE NEAR THE KITCHEN COOKING EQUIPMENTS OR PROVIDE SHATTER-PROOF LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.