Laa Mushkila Restaurant, 6258 N Clark St, Chicago, IL, USA

have premises treated. Priority foundation #7-38-020(a).

43. In-use utensils: properly stored
- comments: noted serving plates on shelves at the kitchen prep area not properly stored. Instructed to invert all serving plates to prevent dust accumulation.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted assorted food items inside coolers and refrigeration units and food stored inside grocery bags and tin cans. Instructed properly to store all food items inside approved food-grade containers.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted torn rubber gasket inside the 2 door refrigeration unit at the kitchen prep. Instructed to detail repair and maintain and - or replace.

53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: noted washroom on premise with garbage receptacles and no lid. Instructed to provide trash cans with lids at all women washrooms and unisex washrooms

55. Physical facilities installed, maintained & clean
- comments: noted multiple stained ceiling tiles and dirty and dusty at the kitchen. Instructed to clean and maintain.

Source: chicago.gov

management must properly wash hands with soap and dry their hands using hand drying provisions, after any possible source of contamination. Priority violation 7-38-010, citation issued.

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed the handwashing sinks in the following areas: the main food prep area, the dishwashing area, outside the employee toilet room, and the employee toilet room without any hand drying provisions. Instructed to equip all handwashing sinks with appropriate handwashing cleansers and hand drying provisions at all times and maintain.

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no handwashing signage at the handwashing sinks in the following areas: the dishwashing area, and in the middle of the employee toilet room. Instructed to provide the required handwashing signage and maintain

38. Insects, rodents, & animals not present
- comments: observed a roach infestation, over 25 live roaches throughout the facility in the following areas: inside of the sanitizing compartment of the three-compartment sink (6), inside of the holes of the railings holding the dishware shelving units above located above the three-comparment sink (4). On the walls in the dishwashing area, where chipped paint and openings were observed(2), of the under the non-slip mat on the floor at the three-compartment sink(8), at the coffee station in the front food prep area (2), on the hot holding unit in the main food prep area (1), floors at the dishwashing area (1), on the counter in the front dining room area (1), inside of the employee toilet room (1). Also observed 18 mice dropping on site, in the following areas: inside of the one of the ovens in the food prep area (5), on the floor near the rodent trap under the three-compartment sink (10), on top of the lid of two food storage bins on the shelving unit under a food prep table (3). Instructed to remove the mice droppings, clean, and sanitize affected areas. Instructed the facility to contact their pest control company for the live activity of roaches and evidence of rodents that was observed on site and eliminate all pest activity prior to being re-inspected. Priority 7-38-020 (a), citation issued.

38. Insects, rodents, & animals not present
- comments: observed 4 dead roaches in the following areas in: on the handwashing sink at the main food prep area (2), under the coffee machine in the front food prep area (1), and inside the shelving unit directly behind the service counter (1). Instructed to remove all dead roaches. Clean and sanitize all affected areas and maintain.

40. Personal cleanliness
- comments: observed the food handler, handling food in the food prep area, with no hair restraint. Instructed the manager that all food handlers must wear appropriate hair restraints while handling food and in the food prep area at all times.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: observed soiled kitchen and tableware (cups, plates, pots) stored inside one of the ovens in the food prep area. Instructed to remove said soiled kitchen and tableware and provide an appropriate storage area for dirty dishes and maintain.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: observed a toilet room being used as a storage area. Instructed to properly store items in the said toilet room in another designated area for equipment, utensils, etc. Or remove the toilet (cap plumbing) and make it a proper storage area.

45. Single-use/single-service articles: properly stored & used
- comments: observed a box of single-service articles (disposable cups) stored under the front service counter on the floor. Instructed to elevate all food related itmes atleast six inches off the floor and maintain.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed raw wood being used as a barrier/door for the front dining area and the front food prep area/ service counter. Instructed to seal or paint the said barrier with food grade paint, so that surface is smooth and easily cleanable and maintain.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed opening in the walls in the following areas: in the wall when your first enter the facility, at the handwashing sink in the main food prep area, and in the dishwashing area of the facility. Must smoothly seal all openings in walls.

48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed balls of plastic being used as sink stoppers for the three-compartment sink, in the dishwashing area. Instructed to provide three, apprpriate sink stoppers for the three-compartment sink maintain.

49. Non-food/food contact surfaces clean
- comments: observed old food splatters on the coffee machine behind the service counter and the insdie of the ovens in the main food prep area with aluminmum foil, food debris and a white like material. Instructed to clean and maintain said food surfaces of the said cooking equipment and maintain.

49. Non-food/food contact surfaces clean
- comments: observed food debris build up and not clean under the coffee machine behind the service counter and all of the interior and exterior of the cooking equipment at the food prep area (stoves, ovens, etc. ). Instructed to remove the food debris, clean and sanitize under and on the interior and exterior of all the said equipment and maintain.

55. Physical facilities installed, maintained & clean
- comments: observed peeling and chipped paint on the walls in the food prep area in the following areas: above the ventilation hood, the dishwashing area near the dishwash ware shelving units are.

55. Physical facilities installed, maintained & clean
- comments: observed the two ventilation attachments with dust build up in the front dining area and the ventilation cover in the employee toilet room. Instructed to remove said dust from the ceiling attachments and maintain.

55. Physical facilities installed, maintained & clean
- comments: observed clutter under the front service counter, inside of the toilet room used as a storage closet (next the employee toilet room), inside the shelving units directly behind the service counter. Observed spider webs throughout the facility in the dining area, the rear dishwashing area, and in the employee toilet room. Instructed to elevate, organize and remove any unnecessary items in the listed areas and maintain. Also, must remove all spider webs and clean and sanitize said areas.

57. All food employees have food handler training
- comments: observed no food handler certificates on site at the time of the inspection. Instructed management, that all food handlers are required to take the food handler training course and maintain records on site at all times.

58. Allergen training as required
- comments: observed no allergen training certificare for the certified food manager on duty at the time of the inspection

60. Previous core violation corrected
- comments: previous core violation not corrected from 03/26/2020 , report #2366514 #56-observed grease build up accumilation on ventilation hood above cooking equipment. Must clean and maintain. Priority foundation:7-42-090, citation issued

Source: chicago.gov

report dated 3-17-2020 inspection #2365874. Violation 57. Instructed manager all food handlers must have food handlers certificates on premises. Violation 58. No food allergen training certificates on premises. Instructed all city of chicago certified food managers must have food allergen certificates on premises. #51-backflow prevention device not found for espresso machine waterline. Must provide where they can be located and serviced. Priority violation. 7-42-090.

Source: chicago.gov