Tabaq Restaurant

November 16, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings14
critical findings4

Failed findings

No Evidence Of Rodent Or Insect Infestation, No Birds, Turtles Or Other Animalscritical

Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED AN INFESTATION OF FRUIT FLIES THROUGHOUT THE PREMISES. OBSERVED OVER 100 LIVE FRUIT FLIES ON THE WALLS, CEILING, EQUIPMENT AND UTENSILS AND OTHER FOOD CONTACT SURFACES IN THE PREP AREA, DINING AREA, AND BASEMENT. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. ALSO MUST RODENT/INSECT PROOF THE FRONT DOOR, SEAL OPENING TO OUTSIDE BETWEEN TWO DOORS. DIRECTOR ALFRED NOTIFIED OF THE CRITICAL VIOLATION OBSERVED. CRITICAL VIOLATION 7-38-020. MUST ELIMINATE FLY ACTIVITY, WASH, RINSE AND SANITIZE ALL EQUIPMENT AND UTENSILS, IMPROVE SANITATION AS DETAILED BELOW IN REPORT.
code 13Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE FRONT LINE COOLER WITH AN AIR TEMPERATURE OF 50F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOOD SUCH AS YOGURT. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A. 'HELD FOR INSPECTION' TAG PLACED ON COOLER.
code 2Priority
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. All hot food shall be stored at a temperature of 140F or higher. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS NEXT TO THE FRONT STEAM TABLE: COOKED FISH AT 75F, COOKED CHICKEN AT 90F, COOKED RICE AT 73F. OBSERVED TWO TYPES OF YOGURT IN THE LINE COOLER AT 46-48F. ALSO OBSERVED FROZEN MEAT THAWING IN STANDING WATER WITH A TEMPERATURE OF 85F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH 200. CRITICAL VIOLATION 7-38-005A.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED EMPLOYEE WASH AND RINSE DISHES IN THE 3 COMPARTMENT SINK WITHOUT SANITIZING THEM. MANAGER INSTRUCTED TO USE 100 PPM CHLORINE OR 200 PPM QUATERNARY AMMONIA COMPOUND TO SANITIZE ALL DISHES. CRITICAL VIOLATION 7-38-030
code 8Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD (FISH, RICE, AND CHICKEN) WAS BEING PREPARED AND SERVED. MANAGER INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED AND CERTIFICATE MUST BE POSTED. SERIOUS VIOLATION 7-38-012.
code 21
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 AND DATE ALL PREPARED FOODS IN THE COOLERS. LABEL ALL BULK INGREDIENT CONTAINERS WITH CONTENTS NAME.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED LARGE POTS AND UTENSILS WHICH ARE TOO LARGE TO BE SUBMERGED IN THE 3 COMPARTMENT SINK. MUST REPLACE THE POTS WHICH CANNOT BE SUBMERGED IN THE 3 COMPARTMENT SINK. COVER ALL DRY SPICES AND FOOD STORAGE CONTAINERS IN THE COOLERS. MUST DEFROST AND MAINTAIN THE INTERIOR OF THE FREEZERS. PROVIDE LIDS FOR SPICE CONTAINERS. REPLACE STAINED AND PITTED CUTTING BOARD AT GRILL AREA.
code 32
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 ALL FOOD CONTACT AND NON-FOOD CONTACT SURFACES THROUGHOUT THE FOOD PREP AREAS. DETAIL CLEAN ALL COOKING EQUIPMENT, PREP TABLES, INTERIOR OF ALL COOLERS AND FREEZERS, VENTILATION HOOD AND FILTERS, WIRE STORAGE RACKS FOR DRY STORAGE ITEMS AND STORING EQUIPMENT, TOP AND SIDES OF ALL COOLERS.
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 FOOD PREP AREA. MAINTAIN THE FLOORS CLEAN AND DRY IN THE RESTROOMS. DETAIL CLEAN (REMOVE ALL SLIME/DEBRIS) THE FLOOR DRAINS THROUGHOUT THE 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. DETAIL CLEAN AND SANITIZE THE WALLS AND CEILING OF THE PREP AREA THROUGHOUT.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. REPLACE BURNED OUT LIGHT BULBS IN THE CEILING FIXTURES IN THE PREP AREA TO PROVIDE ADDITIONAL LIGHTING.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: OBSERVED A SLOW DRAIN AT THE FRONT PREP AREA EXPOSED HANDSINK. MUST REPAIR THE DRAIN AND RESTORE HOT RUNNING WATER TO SINK. OBSERVED THAT THE FAUCET FOR THE 3 COMPARTMENT SINK DOES NOT REACH ALL 3 COMPARTMENTS TO WASH, RINSE AND SANITIZE DISHES. MUST REPLACE THE FAUCET WITH ONE WHICH EXTENDS TO ALL COMPARTMENTS. REPAIR THE DRAIN LINE WATER LEAKS BELOW THE 3 COMPARTMENT SINK. GAS BURNER NOT UNDER VENTILATION HOOD, MUST PLACE UNDER HOOD OR REMOVE FROM PREMISIS.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST CALIBRATE METAL STEM THERMOMETERS TO TAKE FOOD TEMPERATURES.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE FOOD AND UTENSILS STORED IN THE GARAGE AREA ATTACHED TO THE RESTAURANT. STORE REMAINING NON-FOOD ITEMS AT LEAST 6" OFF OF THE FLOOR.
code 41

What changed since the previous inspection?

Compared with Fail on December 9, 2010: 11 findings appeared for the first time. 3 findings recurred. 1 previous finding did not recur.

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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.