Ur Cafe

Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY PREP COOLER AT IMPROPER TEMPERATURE 51.6F TO 55F.(THEIR OWN THERMOMETER SHOWED 68F). ALSO FOUND UPRIGHT REFRIGERATION IN FRONT PREP AREA AT IMPROPER TEMPERATURE 51.7F TO 52F;POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE BOTH UNITS.(MEAT, VEGETBLES,ETC)UNIT MUST MAINTAIN TEMP OF 40F AND BELOW.ONE SMALL REFRIGERATOR ON PREMISES AT TEMP OF 39F.ALSO 2 CHEST FREEZERS. CRITICAL VIOLATION:7-38-005(A) HOOOO64217-13

Inspector notes: All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:WATERMELON AT TEMP OF 55.4F;GYRO MEAT ON THE SPIT UNIT AT TEMP OF 104F; FRESH EGGS AT TEMP OF 51.2F; CHICKEN AT TEMP OF 47.6F TO 48F; BEEF AT TEMP OF 45.6F TO 46F; SLICED TOMATOES AT TEMP OF 54.6F;CUT VEGETABLES IN WATER AT TEMP OF 67F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD WAS DISCARDED AND DENATURED. POUNDS10 VALUE42. CRITICAL VIOLATION:7-38-005(a)HOOOO64127-13

Inspector notes: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. WASTE WATER BACKING UP AT 3 COMPARTMENT SINK(BLACK PARTICLES AND GREASE COMING UP)THE FRONT 4 COMPARTMENT SINK (WHICH WAS IN USE,GLASSES SOAKING IN SOAP),ONE FAUCET WAS COMPLETLY REMOVED,THE OTHER FAUCET DOESN'T REACH THE OTHER COMPARTMENTS,UNABLE TO WASH,RINSE AND SANITIZE. ALSO OBSERVED WASTE WATER ON FLOOR NEXT TO GREASE CONTAINER.MUST CONTACT A PLUMBER,TO FIX BOTH SINK.CRITICAL VIOLATION:7-38-030 HOOOO64128-14

Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD HANDLER OR NOR PROOF OF ORIGINAL CITY SANITATION CERTIFICATE POSTED ON PREMISES, WHILE POTENTIALLY HAZARDOUS FOOD WERE COOKED, STORED AND SERVED TO CUSTOMERS.A CERTIFIED FOOD HANDLER IS REQUIRED TO BE ON PREMISES AT ALL TIMES.SERIOUS VIOLATION:7-38-012 HOOOO64128-14

Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEANING ON PIPE UNDER THE HOOD, DUST AND GREASE BUILD-UP.NEED TO CLEAN FILTERS UNDER THE HOOD(GREASE BUILD-UP).CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,ALL SHELVES AND INTERIOR OF CHEST FREEZERS(FOOD AND ICE BUILD-UP.)

Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOOR UNDER AND AROUND THE COOKING EQUIPMENT(GREASE BUILD-UP),ALSO PAINT RAW WOOD FLOOR INSIDE OUTSIDE REAR STORAGE AREA.SEAL ALL PLASTIC BASEBOARD THROUGHOUT THE PREMISES, INCLUDED BEHIND THE COOKING EQUIPMENT.

Inspector notes: The walls and ceilings shall be in good repair and easily cleaned.SEAL OPENING ON CEILING TILES AROUND THE PIPE.

Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. FRONT LIGHT ABOVE THE FRONT COUNTER NEED TO BE SHIELD.

Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. WORKING THERMOMETERS IS NEEDED IN ALL COOLERS AND FREEZERS.

Inspector notes: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. PERSONAL ITEMS MUST BE REMOVED FROM SHELVES IN PREP AND STORAGE AREA. PESONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS.