ARZAN MARKET & CAFE

2025-09-26: Canvass

Pass w/ Conditions

• Not Critical: CHI-49 — NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE PAPER OR TINFOIL AS LINER FOR SHELVING THROUGHOUT BOTH KITCHENS.
• Not Critical: CHI-1 — PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
• Not Critical: CHI-2 — CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED.
• Not Critical: CHI-10 — ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: SOUTH KITCHEN HAND WASHING SINK NOT ACCESSIBLE FOR USE. NOTED CLEAN PREPPING EQUIPMENT BEING STORED INSIDE THE SINK AND BLOCKED BY A LARGE FAN. INSTRUCTED TO REMOVE ALL AND MAKE SINK ACCESSIBLE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
• Not Critical: CHI-10 — ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED THE SOUTH KITCHEN HAND WASHING SINK WITHOUT SOAP. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.
• Not Critical: CHI-10 — ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED THE SOUTH KITCHEN HAND WASHING SINK WITHOUT PAPER TOWELS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.
• Critical: CHI-15 — FOOD SEPARATED AND PROTECTED - Comments: NOTED IN SEVERAL COOLERS THROUGHOUT THE PREMISES IN BOTH KITCHENS OBSERVED RAW ANIMAL ORIGIN FOODS SUCH AS RAW EGGS, RAW CHICKEN AND RAW BEEF BEING STORED DIRECTLY ABOVE OR ON TOP OF FRESH VEGETABLES, FRESH FRUIT AND PREPARED FOODS. REVIEWED PROPER STORAGE OF RAW ANIMAL ORIGIN FOODS. MANAGER REMOVED ALL FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
• Critical: CHI-16 — FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED DISHWASHER AT THE NORTH KITCHEN THREE COMPARTMENT SINK WASHING CUSTOMER DISHWARES, POTS, PANS WITHOUT SANITIZER. SINK WAS SET WITH SOAP WATER ONLY. REVIEWED WITH MANAGER ON DUTY THE PROPER WAY TO WASH, RINSE AND SANITIZE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
• Critical: CHI-20 — PROPER COOLING TIME AND TEMPERATURE - Comments: OBSERVED LARGE CONTAINERS OF COOKED TCS FOODS SUCH AS BEEF, STEW AND SOUP IN BOTH KITCHENS IMPROPERLY COOLING. FOODS NOTED IN DEEP CONTAINERS, SOME COVERED WITH METAL LIDS AND PLASTIC WRAP. MANAGER STATES THE FOOD WERE PREPARED IN THE MORNING. TEMPERATURES NOTED AT 79.5F, 130.8. REVIEWED TIME AND TEMPERATURE REQUIREMENTS FOR COOLING TCS FOODS AND PROPER COOLING METHODS. SOME FOODS DISCARDED OTHERS REHEATED TO BEGIN THE COOLING PROCESS AGAIN CORRECTLY. PRIORITY VIOLATION 7-38-005 SEE VIOLATION #22 FOR CITATION.
• Critical: CHI-21 — PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IN THE SOUTH KITCHEN COOKED RICE AT AN IMPROPER HOT HOLDING TEMPERATURE OF 87.9F IN A RICE COOKER THAT HAD BEEN TURNED OFF. REVIEWED HOT HOLDING TEMPERATURE REQUIREMENTS. PRIORITY VIOLATION 7-38-005 SEE VIOLATION #22 FOR CITATION.
• Critical: CHI-22 — PROPER COLD HOLDING TEMPERATURES - Comments: NOTED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD TEMPERATURE IN THE BELOW MENTIONED COOLER IN THE SOUTH KITCHEN. COOKED CHICKEN AT 59F, COOKED BEEF AT 52.5F, CHEESE AT 56.4F. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
• Critical: CHI-33 — PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED THE SOUTH KITCHEN COOKS LINE TWO DOOR COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER AT 60.8F WITH TCS FOODS SUCH AS COOKED CHICKEN AT 59F AND COOKED BEEF AT 52.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED BY EMAIL REQUEST TO REINSPECT THE COOLER AND REMOVE THE TAG. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
• Not Critical: CHI-37 — FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOODS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
• Not Critical: CHI-40 — PERSONAL CLEANLINESS - Comments: ALL FOOD HANDLERS AND KITCHEN STAFF MUST WEAR EFFECTIVE HAIR RESTRAINTS.
• Not Critical: CHI-41 — WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
• Not Critical: CHI-45 — SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.
• Not Critical: CHI-47 — FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE COOLERS AND FREEZERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE PLASTIC BAGS.
• Not Critical: CHI-47 — FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: TORN RUBBER DOOR GASKET ON THE TWO DOOR TALL REACH-IN COOLER IN THE SOUTH KITCHEN.
• Not Critical: CHI-51 — PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: HAND SINK IN THE REAR HALLWAY OF THE SOUTH DINING ROOM WITH NO HOT OR COLD WATER AND MISSING HOT AND COLD HANDLES. MUST REPLACE/REPAIR TO BE OPERATIONAL.----RAW WOODEN 2X4'S USED TO ELEVATE THE HAND SINK IN THE SOUTH CUSTOMER WASHROOM MUST BE PAINTED/SEALED TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED SOILED MOPS THROUGHOUT THE KITCHENS/STORAGE IMPROPERLY STORED. MUST STORE INVERTED INSIDE THE UTILITY SERVICE SINKS.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED DIRTY FLOOR DRAIN UNDER THE SOUTH KITCHEN HAND WASHING SINK. FLOORS DIRTY UNDER AND AROUND THE NORTH KITCHEN GREASE TRAP AND THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN ALL.----MISSING FLOOR DRAIN COVERS IN THE NORTH SIDE KITCHEN AND THE MOP SINK. MUST REPLACE.----FLOOR DRAIN COVER IN THE REAR SOUTH KITCHEN SEALED WITH PLASTIC TAPE. MUST REMOVE.----EXCESSIVE BLACK MOLD ON THE BACKSPLASH OF THE THREE COMPARTMENT SINK IN THE NORTH KITCHEN. MUST REPLACE.----EXCESSIVE GREASE ON THE FLOOR UNDER THE OVEN IN THE SOUTH KITCHEN. MUST CLEAN AND MAINTAIN.
• Not Critical: CHI-56 — ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: EMPLOYEES MUST NOT STORE PERSONAL ITEMS SUCH AS HAND BAGS IN THE FOOD PREP/STORAGE AREAS. MUST PROVIDE A DESIGNATED EMPLOYEE STORAGE AREA.