Konak Restaurant

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Instructed to rodent proof bottom of front entrance door.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Instructed not to use grocery bags for food storage inside the reach-in freezer. Must use food grade storage bags.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to remove unnecessary articles and unused material (ceiling tiles, wooden panel, boxes etc) to prevent pest harborage in rear dining area.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Instructed to label food storage containers identified with comon name (flour, salt etc)

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed some debris and grease on top of grease dumpster in rear outside area. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain condenser fan cover and ceiling with dust/moldlike build-up inside walk-in cooler. Must detail clean and maintain ceiling vent cover with dead insects inside (2) washrooms.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on the floor in the walk-in cooler located in the rear preparation area. Instructed the person in charge to elevate all food six inches off the floor.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cardboard used as a liner on shelving units in the rear preparation area. Instructed the person in charge to remove all cardboard from shelving units. All food and non-food contact surfaces must be smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed unused equipment and unnecessary articles stored along the wall in the rear dining area. Instructed the person in charge to remove all unused, unnecessary equipment and articles to prevent pest harborage.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed debris on floors along walls and corners in the rear preparation area. Instructed the person in charge to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed ice block build-up on condenser in prep area 4-door reach in cooler. Must remove ice block build up inside said cooler and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Prep area handwash sink pipe draining slowly. Instructed manager prep area handwash sink must drain quickly.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Condenser unit inside the prep cooler with excess ice. The pipe is leaking. Instructed to repair. No food under the unit.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must not use duct tape as a means of repair on divider at handwashing sink. Remove. The surface must be smooth and cleanable.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Handle of reach-in freezer broken. Instructed to replace broken handle. Also, broken plastic interior panel of the prep cooler.replace/repair.

Plumbing problems, or missing protection against backflow.

Inspector’s note: The faucet neck at the three compartment sink is leaking. Repair issue.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Ceiling above the window in prep area with excess black grimes. Clean and maintain

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Condenser unit inside the prep cooler with excess ice. The pipe is leaking. Instructed to repair. No food under the unit.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must not use duct tape as a means of repair on divider at handwashing sink. Remove. The surface must be smooth and cleanable.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Handle of reach-in freezer broken. Instructed to replace broken handle. Also, broken plastic interior panel of the prep cooler.replace/repair.

Plumbing problems, or missing protection against backflow.

Inspector’s note: The faucet neck at the three compartment sink is leaking. Repair issue.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Ceiling above the window in prep area with excess black grimes. Clean and maintain

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed grocery and garbage bags being used for food storage in refrigeration and freezer units. Instructed to use food grade containers that are easily cleanable.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: No lid on trash can in women's bathroom. Instructed to provide.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed standing water and dirt buildup in the interior of the reach in beverage cooler located in the bar area. Instructed to clean and sanitize.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed ceiling vent leaking in the rear dining area with couch seating. Instructed to repair. Observed no back flow preventer device on the ice machine. Instructed to consult with a plumber and provide proper device.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed clutter around employee locker units. Instructed to remove to prevent pest harboring. Observed hardware tools stored on shelving units near the pizza prep station. Instructed to remove and store away from food prep areas.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must not use duct tape as a means of repair on the cooks line cooler and metal shelving. Must be a smooth cleanable surface.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Excessive dust in ceiling vents above pizza boxes and entrance to the walk-in cooler. Must clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: No exposed hand sink behind the bar. Instructed to install exposed hand sink, with hot and cold running water under city pressure and provide paper towel and hand soap.

Food handler requirements met

Inspector’s note: No food handler certificate available at this time. Must provide next routine inspection.

Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock

Inspector’s note: No chemical test kits for the sanitizer for 3 compartment sink behind the bar and in the kitchen dishwashing area. Must provide all the times. Serious violation 7-38-030.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must remove all the aluminum foil underneath the grill and stove in the cook line and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean inside bottom part of the deep fryer with heavy grease build-up and maintain. Clean and sanitize interior panel of the ice maker and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: All items/articles in the storage room, must be elevated to have a easy access in cleaning the floor and prevent rodent/insects harborage.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: No exposed hand sink behind the bar. Instructed to install exposed hand sink, with hot and cold running water under city pressure and provide paper towel and hand soap.

Food handler requirements met

Inspector’s note: No food handler certificate available at this time. Must provide next routine inspection.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Replace interior door panel on the deep freezer currently being held together by ductape.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Detail clean and maintain soda gun nozzles at the front bar to remove discoloration and buildup.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Some water inside the beer chest cooler instructed to remove and maintain

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed pink build up inside bar gun holders. Must clean and sanitize bar gun holders.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed dirt build up on floor in kitchen behind chest freezer at corner. Must clean and maintain floor.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP REACH IN COOLER (BY COOKLINE) RUBBER DOOR GASKETS IN POOR REPAIR, LOOSE/RIPPED FROM DOOR. MUST REPAIR/REPLACE DAMAGED DOOR GASKETS.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. BAR 3-COMPARTMENT SINK RIGHT SIDE COMPARTMENT PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.//MUST HAVE ONE PERSON PER SHIFT WITH A CITY FOOD SANITATION CERTIFICATE/NO CERTIFIED FOOD MANAGER ON PREMISES AT THIS TIME BUSINESS IS OPEN AND IN FULL OPERATION AT THIS TIME OPEN AT 12:00PM FOR LUNCH.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEM IN STORAGE.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST INVERT ALL POTS PANS IN STORAGE/PREP AREA.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//NEED LIDS ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE./NEED PAPER TOWEL HOLDER OVER EXPOSED HAND BOWL IN PREP AREA/NEED TO PAINT ALL RAW WOODEN SHELVES IN CABINET BEHIND BAR./MUST REMOVE CARDBOARD LINING OUT OF REACH IN COOLER BEHIND BAR./REMOVE LOOSE LINING ON SHELVES IN STORAGE AREA NEXT TO ICE MACHINE.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS DRY STORAGE NEED CLEANING.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK NEED CLEANING /MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned.//NEED TO REMOVE CHIP PAINT OFF CEILING AROUND COOKING RANGE AREA & REPAINT AREA,DETAIL CLEAN CEILING OR REPAINT WITH LIGHT COLOR PAINT NEXT TO VENT. FAN.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//NEED MORE LIGHT IN RESTROOM UNABLE TO SEE NEED 20FT OF CANDLE LIGHT.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST PLACE GAS STOVE FULLY UNDER HOOD VENTED TO OUT SIDE TO EYES NOT UNDER HOOD.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE BROKEN RUBBER GASKETS FOR THE 2 DOOR REAGH-IN COOLERS AND SMALL COOLER.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned.REMOVE CEILING PAINT FROM CEILING IN PREP AREA,THROUGHOUT KITCHEN.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.REMOVE BROKEN DRAIN STOPPERS FOR THE THREE COMPARTMENT SINK,PROVIDE WORKING STOPPERS.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: 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. PROVIDE THERMOMETERS FOR ALL COOLERS AND FREEZERS.