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Tabaq Restaurant

April 23, 2018 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings2

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Rear exposed hand sink not maintained. Observed rear exposed hand sink turned off due to clogged floor drain. Said exposed hand sink did have hot and cold running water, at time of inspection. Instructed site to use front exposed hand sink and have rear exposed hand sink repaired before re inspection date. REAR EXPOSED HAND SINK WAS REPAIRED BY THE END OF INSPECTION, 3:50PM. Critical Violation #7-38-030
code 11Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: Observed potentially hazardous food stored at improper temperature, at top loading hot holding station: 81.7f, 3lbs of fried tilapia, at a value of $45.00 82.1f, 5lbs of chicken tika, at a value of $40.00 98.4f, 5lbs of chicken kabobs, at a value of $70.00 85.5f, 6lbs of frontier chicken, at value of $60.00 Manager voluntarily discarded and denatured a total weight of 19lbs at a value of $215.00 Informed manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. Critical violation #7-38-005 (A)
code 3Priority
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: Observed no chemical test kit on site during inspection. Instructed manager to provide chemical test kit to determine proper concentration of sanitizing solution. Manager corrected violation during inspection Serious violation 7-38-030
code 22
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: Observed potentially hazardous food stored in 2-door refrigerator with no labels or dates. Informed manager that all potentially hazardous foods stored for more than 24 hours must have proper labels and dates. Instructed manager to provide labels and dates. Maintain all times. Observed bulk containers in cook line area with no labels. Informed manager to provide proper labels. Must maintain at all times.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: Observed rusty shelving unit in rear prep area next to 3 compartment sinks. Informed the manager that all surfaces must be smooth and easily cleanable. Instructed manager to resurface and or replace and ensure surface is smooth and easily cleanable. Observed aluminum foil used as liner on 2 unit wooden shelving unit in cook line area. Inform manager that all services must be smooth and easily cleanable. Observed bulk containers in cook line area with no lids. Informed manager to provide lids to prevent contamination. Must maintain at all times.
code 32

What changed since the previous inspection?

Compared with No Entry on May 30, 2017: 5 findings appeared for the first time.

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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.