✕

Alwadi Restaurant

January 13, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings1

← Back to the current restaurant page

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES, FOUND CONTAINER WITH ABOUT 8LBS. OF COOKED CHICK BEANS WITH LAMB ON TOP OF PREP TABLE AT 60.4F AND ABOUT 5LBS OF COOKED MIXED VEG. AT 69.7F. INADEQUATE FOOD PROTECTION. MUST KEEP COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW. FOOD ITEMS DISCARDED, V=$50.OO. CRITICAL CITATION ISSUED 7-38-005[A]. NO TEMP. LOGS.
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED EVIDENCE OF INSECTS; NOTED OVER 15 FRUIT FLIES ON NORTH WALL BEHIND 3PART SINK AND ON TOP OF MULTI-USE UTENSILS AT REAR DISH WASHING AREA. MUST CLEAN-SANITIZE AREA AND UTENSILS. ENCOURAGED TO CALL PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED 7-38-020.
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLER.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector 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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT, COOLERS, CHEST FREEZER, MEAT SLICER, GRINDER, UPPER PANEL OF ICE MACHINE AND FRONT AREA STORAGE SHELVES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE DEBRIS, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS BEHIND COOKING EQUIPMENT, REPLACE DAMAGED CEILING PANELS THRU-OUT AND SEAL OPENINGS AROUND PIPES TO PREVENT PEST ENTRY.
code 35
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair.
code 42

What changed since the previous inspection?

Compared with Pass on June 18, 2010: 8 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Albany Park

See every restaurant in Albany Park →

About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.