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El Souk Restaurant

March 27, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings1

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: OBSERVED IMPROPERLY MAINTAINED HANDSINKS IN THE PREP AREA AND EMPLOYEE RESTROOM AND AN INACCESSIBLE HANDSINK IN THE REAR PREP AREA. OBSERVED NO HOT WATER AVAILABLE AT THE HANDSINK IN THE EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO REPAIR. ALSO, OBSERVED AN IMPROPERLY MAINTAINED HANDSINK IN THE FRONT PREP AREA. THE HANDSINK DOES NOT DRAIN WHEN THE WATER IS TURNED ON AT THE SINK. MANAGEMENT INSTRUCTED TO REPAIR SO THAT THE SINK DRAINS PROPERLY. ALSO, THE EXPOSED HANDSINK IN THE REAR PREP AREA IS NOT ACCESSIBLE FOR USE DUE TO IT BEING BLOCKED BY A PREP TABLE. MANAGEMENT INSTRUCTED THAT ALL HANDSINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. MANAGEMENT INSTRUCTED TO REMOVE PREP TABLE TO MAKE THE HANDSINK ACCESSIBLE FOR USE. CRITICAL VIOLATION 7-38-030.
code 11Priority
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: NO PEST CONTROL LOG BOOK WAS PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK AT ALL TIMES FROM A LICENSED PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.
code 18
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 PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (RICE AT 155.8F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REPAIR THE TORN DOOR GASKET INSIDE OF THE PREP COOLER NEXT TO THE PREP TABLE AT THE REAR PREP AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, PREP TABLES, AND 1 BURNER STOVE.
code 33
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST PROVIDE LIGHT SHIELDS AND END CAPS FOR ALL LIGHT FIXTURES IN THE REAR PREP AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST PROVIDE 2 SINK STOPPERS FOR THE 3 COMPARTMENT SINK.
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT.
code 42

What changed since the previous inspection?

Compared with Pass on September 24, 2013: 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.