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Barwaqo Kabob Restaurant One

June 13, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NOTED EMPLOYEES WASHING DISHES AT THE 3 COMPARTMENT SINK WITH NO HOT RUNNING WATER AND NO SANITIZING SOLUTION.(CONCENTRATION OF TEST STRIP WAS 0PPM). EDUCATED EMPLOYEES ON HOW TO SET UP THE SINK AND TO PROPERLY WASH, RINSE AND SANITIZE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
code 8Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: NOTED NO HOT RUNNING WATER THOUGH OUT PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED. TEMPERATURE OF WATER WAS 60F. INSTRUCTED TO HAVE HOT RUNNING WATER AT ALL TIMES. PREMISES RESTORED HOT RUNNING WATER AT ABOUT 10:45 WITH TEMPERATURE READIND AT 119.8F. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
code 9Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (BEANS, CHICKEN,VEGETABLES,SMOOTHIES ETC). FOOD SERVICE MANAGER ARRIVED ON SITE AT ABOUT 10:05 AM. INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. CITATION FOR SERIOUS VIOLATION #7-38-012.
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND/OR REPAIR THE FOLLOWING:- REPAIR THORN GASKET AT THE CHEST FREEZER, CLEAN EXTERIOR OF SAME,SHELVES ON STORAGE RACK AT THE REAR AND SHELVES INSIDE WALK IN COOLER
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY AT THE FOOD PREP AREAS, UNDERNEATH COOKING STOVE AND INSIDE WALK IN COOLER.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: NOTED LARGE HOLE ON WALL UNDERNEATH HOT HOLDING LINE AT THE FRONT PREP AREA. MUST SEAL ALL HOLES AND OPENINGS THROUGHOUT PREMISES TO PREVENT PEST HARBORAGE.ALSO REPAIR OR REPLACE STAINED CEILING TILESAT THE KITCHEN AREA.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: NOTED DUST BUILT UP ON FANS AT THE BATHROOM AND AT THE REAR FOOD PREP AREA ABOVE THE 3 COMPARTMENT SINK.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: NOTED CLUTTER (EMPLOYEE BELONGINGS(CLOTHINGS,SHOES,PURSES ETC))ON SHELVING AT THE REAR FOOD STORAGE/PREP AREA. MUST REMOVE,CLEAN AND ORGANIZE ALL UNNECESSARY ARTICLES. MUST PROVIDE DESIGNATED AREA FOR EMPLOYEE BELONGING.
code 41

What changed since the previous inspection?

Compared with Pass on July 20, 2012: 6 findings appeared for the first time. 2 findings recurred.

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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.