Noon O Kabab

• official resultFail
• resultFail
• inspection typeSuspected Food Poisoning
• failed findings7
• critical findings2

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Failed findings

• 📋no certified food manager on dutycritical
  Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
  Inspector note: All food shall be from sources approved by health authorities and safe for human consumption. OBSERVED UNWHOLESOME FOOD STORED IN THE PREP AREA. OBSERVED 3 LIVE MEALWORMS INSIDE OF THE CONTAINER USED TO STORE FLOUR. MANAGEMENT VOLUNTARILY DISCARDED THE REST OF THE FLOUR IN THE CONTAINER. CRITICAL VIOLATION 7-38-005B.
  code 1Priority
• 🤒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. OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. OBSERVED A CONTAINER OF HUMMUS IN THE WALK-IN COOLER AT 64F. MANAGEMENT VOLUNATRILY DISCARDED 50# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A.
  code 3Priority
• 🧪toxic chemicals mishandled
  Official wording: Previous Minor Violation(S) Corrected 7-42-090
  Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION FROM REPORT #159697 ON 6/9/09 NOT CORRECTED: 35/01- INSTRUCTED MGMT TO SEAL SEEPAGE ON SOUTH EAST WALL IN BASEMENT WATER ON FLOOR. 36/01- INSTRUCTED MGMT TO TO INSTALL LIGHT SHIELDS ON ALL LIGHTS OVER FOOD PREP AREA IN BASEMENT. SERIOUS VIOLATION 7-42-090.
  code 29
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE PREP TABLES, MICROWAVE, EXTERIOR OF DRY STORAGE CONTAINERS, WIRE RACKS IN THE WALK-IN COOLER.
  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. DETAIL CLEAN THE FLOOR OF THE 1ST FLOOR PREP AREA.
  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. DETAIL CLEAN THE WALLS OF THE 1ST FLOOR PREP AREA BEHIND THE COOKING EQUIPMENT AND CEILING TILES OF THE DISHWASH AREA.
  code 35
• 🌡️thermometers missing
  Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
  Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELDS ARE NEEDED AT THE LIGHT FIXTURE ABOVE THE COOKING EQUIPMENT.
  code 36

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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.