Pera Turkish Kitchen And Bar

• resultPass w/ Conditions
• critical violations5
• last inspectedNovember 22, 2019
• address2833 N Broadway, Chicago 60657

Is Pera Turkish Kitchen And Bar clean?

Pera Turkish Kitchen And Bar is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on November 22, 2019. Inspectors wrote up 5 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Pera Turkish Kitchen And Bar?

These are the violations recorded at the most recent inspection on November 22, 2019, in plain English, with the city's own wording underneath.

• 📋no certified food manager on dutycritical
  Person In Charge Present, Demonstrates Knowledge, And Performs Duties • NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
• 📋certified manager paperwork missingcritical
  City Of Chicago Food Service Sanitation Certificate • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
• 🤒sick-employee policy not followedcritical
  Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010.
• 🤒staff working while sickcritical
  Procedures For Responding To Vomiting And Diarrheal Events • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005
• 🚰handwashing sink blocked or barecritical
  Adequate Handwashing Sinks Properly Supplied And Accessible • NOTED NO PAPER TOWELS AT ALL HAND WASH SINKS ON PREMISE. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS. PRIORITY FOUNDATION #7-38-030(C) CITATION ISSUED. • NOTED NO HAND WASH SINK AT THE SECOND FLOOR BAR AREA. INSTRUCTED TO INSTALL A HAND WASH SINK WITH SOAP AND PAPER TOWELS.PRIORITY FOUNDATION #7-38-030. NO CITATION ISSUED TODAY.
• 🧊food not cooled down right
  Proper Date Marking And Disposition • NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY
• 🧪toxic chemicals mishandled
  Compliance With Variance/Specialized Process/Haccp • NOTED PREMISE MAKING YOGURT WITH NO HACCP PLAN OR VARIANCE AS REQUIRED BY THE CITY ORDINANCE. MUST USE COMMERCIALLY PREPARED YOGURT UNTIL A HACCP PLAN APPROVAL IS OBTAINED.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 30 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION #7-38-005(A). NO CITATION ISSUED.
• 🏷️food improperly labeled
  Food Properly Labeled; Original Container • NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE SECOND FLOOR FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME
• ⚠️In-Use Utensils: Properly Stored • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
  In-Use Utensils: Properly Stored • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
• 🛠️surfaces / setup not up to code
  Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • NOTED 3 COMPARTMENT SINK AT THE KITCHEN PREP AREA WITH NO STOPPERS. INSTRUCTED TO PROVIDE MISSING STOPPERS
• ⚠️Hot & Cold Water Available; Adequate Pressure • NOTED NO HOT RUNNING WATER AT THEAND WASH SINK AND 3 COMPARTMENT SINK OF THE FIRST FLOOR BAR. HOT WATER TEMPERATURES WERE AS FOLLOWS:-HAND WASH SINKS 68F, 3 COMPARTMENT SINK 72.1F. MANAGER STATED THAT HOT WATER CAN ONLY BE TURN ON FROM THE BOTTOM FAUCET. INSTRUCTED MANAGEMENT TO HAVE HOT WATER AT ALL TIMES AND HOT WATER MUST BE TURNED ON FROM THE HOT WATER FAUCET AND MUST.HOT RUNNING WATER OF ABOUT 100F MINIMUM FOR HAND WASH SINKS AND 110F FOR 3 COMPARTMENT SINKS. PRIORITY VIOLATION #7-38-030(C)
  Hot & Cold Water Available; Adequate Pressure • NOTED NO HOT RUNNING WATER AT THEAND WASH SINK AND 3 COMPARTMENT SINK OF THE FIRST FLOOR BAR. HOT WATER TEMPERATURES WERE AS FOLLOWS:-HAND WASH SINKS 68F, 3 COMPARTMENT SINK 72.1F. MANAGER STATED THAT HOT WATER CAN ONLY BE TURN ON FROM THE BOTTOM FAUCET. INSTRUCTED MANAGEMENT TO HAVE HOT WATER AT ALL TIMES AND HOT WATER MUST BE TURNED ON FROM THE HOT WATER FAUCET AND MUST.HOT RUNNING WATER OF ABOUT 100F MINIMUM FOR HAND WASH SINKS AND 110F FOR 3 COMPARTMENT SINKS. PRIORITY VIOLATION #7-38-030(C)
• ⚠️Toilet Facilities: Properly Constructed, Supplied, & Cleaned • NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
  Toilet Facilities: Properly Constructed, Supplied, & Cleaned • NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • NOTED ROUGH AND UNFINISHED BRICK WALLS BEHIND THE BAR OF THE FIRST FLOOR. INSTRUCTED TO REFINISH WALLS TO BE SMOOTH AND EASILY CLEANABLE • NOTED CLUTTER ON THE SECOND FLOOR DRY STORAGE AREA ON SHELVES, FLOORS UNUSED EQUIPMENT FOOD/DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE FIRST FLOOR PREP AREA, FLOORS UNDERNEATH STAIR WAY AT THE BASEMENT, UNDERNEATH THE 3 COMPARTMENT SINK WITH DIRT AND STANDING WATER AT THE SECOND FLOOR PREP AREA. • NOTED HEAVY ACCUMULATED DUST ON DUCT VENT ON CEILING AT THE DISH WASHING ROOM . MUST CLEAN AND MAINTAIN.
• ⚠️Adequate Ventilation & Lighting; Designated Areas Used • NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOODS AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS. • ADDITIONAL LIGHTING AND LIGHT BULBS/ PROTECTIVE SHIELDING NEEDED AT THE DISH WASHING AREA.
  Adequate Ventilation & Lighting; Designated Areas Used • NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOODS AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS. • ADDITIONAL LIGHTING AND LIGHT BULBS/ PROTECTIVE SHIELDING NEEDED AT THE DISH WASHING AREA.
• ⚠️All Food Employees Have Food Handler Training • NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES
  All Food Employees Have Food Handler Training • NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES
• ⚠️Previous Core Violation Corrected • ) NOTED THE FOLLOWING PREVIOUS CORE VIOLATION #58 RULE #PA-100-0367 FROM INSPECTION REPORT #2213528 DATED 8/27/2018 NOT CORRECTED. NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION VIOLATION #7-42-090.
  Previous Core Violation Corrected • ) NOTED THE FOLLOWING PREVIOUS CORE VIOLATION #58 RULE #PA-100-0367 FROM INSPECTION REPORT #2213528 DATED 8/27/2018 NOT CORRECTED. NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION VIOLATION #7-42-090.

When was Pera Turkish Kitchen And Bar last inspected?

Pera Turkish Kitchen And Bar has 17 inspections on record going back to October 16, 2012. The 12 most recent are shown below.

Pera Turkish Kitchen And Bar vs Lake View

Lake View runs 68% clean across 2,211 tracked restaurants — 1,492 clean, 440 mid, 272 cooked.

Against the 2,211 spots Cooked tracks in Lake View, this one comes out cleaner than 12% of them.

Other spots in Lake View

• ✓ Efes Restaurant
  clean · November 19, 2012
• ✓ Osteria De Pizza Metro
  clean · October 30, 2015
• ✓! Gyro Mena
  mid · August 14, 2018
• ✕ I Learn Center
  cooked · March 13, 2012
• ✓! Banh Mi
  mid · July 9, 2014
• ✓ Walgreens #15004
  clean · May 13, 2020

See every restaurant inspection in Lake View →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated November 22, 2019. Inspection results describe one moment in a kitchen's life, not a permanent verdict.