Cooked?✓!
Tawakkul Restaurant
January 24, 2025 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings18
- critical findings3
Failed findings
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no certified food manager on dutycriticalOfficial wording: Person In Charge Present, Demonstrates Knowledge, And Performs DutiesInspector note: PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
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handwashing sink blocked or barecriticalOfficial wording: Adequate Handwashing Sinks Properly Supplied And AccessibleInspector note: NOTED THE PREP/DISH HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK BLOCKED BY A LARGE GARBAGE CAN AND LARGE OVERSIZED POTS ON THE CAN. EMPLOYEE REMOVED. SINK MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
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certified manager paperwork missingcriticalOfficial wording: City Of Chicago Food Service Sanitation CertificateInspector note: NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. THE PERSON IN CHARGE WITH AN EXPIRED SANITATION CERTIFICATE WAS TELEPHONED AT THE INITIAL INSPECTION AND ARRIVED LATER DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
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surfaces not properly sanitizedOfficial wording: Food-Contact Surfaces: Cleaned & SanitizedInspector note: OBSERVED EMPLOYEE WASHING DISHES/POTS/UTENSILS AT THE THREE COMPARTMENT SINK WITH SOAPY WATER ONLY. SINK NOT PROPERLY SET TO WASH, RINSE AND SANITIZE AND NOT SANITIZING THE WASHED DISHWARES. REVIEWED PROPER SANITIZING AND SINK SET UP. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
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hot/cold holding temps offOfficial wording: Proper Hot Holding TemperaturesInspector note: NOTED THE FOLLOWING COOKED TCS FOODS NOT HELD AT PROPER HOT HOLDING TEMPERATURES:TOMATO BASED SAUCE 57.5F, COOKED LAMB 52.3, CHICKEN 62.6F, COOKED RICE 103.8F. FOODS STORED IN POTS ON PREP TABLES, UNLIT STOVES. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
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cold food not cold enoughOfficial wording: Proper Cold Holding TemperaturesInspector note: NOTED THE FOLLOWING TCS FOODS NOT PROPERLY MAINTAINED AT COLD TEMPERATURE OF 41F OR BELOW: COOKED RICE INSIDE A COOLER AT 45.3F, EGGS ON SHELVING IN THE REAR PREP AREA AT 56.1F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 FOR CITATION.
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food not cooled down rightOfficial wording: Proper Date Marking And DispositionInspector note: NOTED PREPARED TCS FOODS IN VARIOUS COOLERS, HELD OVERNIGHT, NOT PROPERLY DATE LABELED WITH EXPIRATION DATES. NO DATES OR LABELS OF ANY KIND ON PREPARED FOODS SUCH AS COOKED RICE, ASSORTED COOKED MEATS AND SAUCES. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
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food improperly labeledOfficial wording: Food Properly Labeled; Original ContainerInspector note: ALL BULK FOODS NOT IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
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Contamination Prevented During Food Preparation, Storage & DisplayInspector note: MUST NOT STORE CLEAN UTENSILS/POTS/PANS ABOVE THE MOP SINK.
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Personal CleanlinessInspector note: ALL FOOD HANDLERS/FOOD PREPARERS MUST WEAR EFFECTIVE HAIR RESTRAINTS INCLUDING BEARD RESTRAINTS.
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grimy wiping clothsOfficial wording: Wiping Cloths: Properly Used & StoredInspector note: EXTREMELY SOILED WIPING CLOTHS THROUGHOUT THE KITCHEN ON PREP SURFACES. MUST STORE ALL WIPING CLOTHS IN A CONTAINER WITH A SANITIZING SOLUTION.
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In-Use Utensils: Properly StoredInspector note: NOTED EXTREMELY DIRTY KNIVES AND UTENSILS BEING IMPROPERLY STORED ON DIRTY TABLES AND SHELVING. INSTRUCTED TO STORE IN CLEAN CONTAINERS AND IN CLEAN KNIFE HOLDER.
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Utensils, Equipment & Linens: Properly Stored, Dried, & HandledInspector note: ALL TO GO FOOD CONTAINERS THROUGHOUT MUST BE STORED INVERTED.
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Single-Use/Single-Service Articles: Properly Stored & UsedInspector note: ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.
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surfaces / setup not up to codeOfficial wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & UsedInspector note: MUST NOT USE PLASTIC GARBAGE BAGS FOR FOOD STORAGE INSIDE THE COOLERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS. • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR FOODS OR ANY STORED ITEMS.
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plumbing acting upOfficial wording: Non-Food/Food Contact Surfaces CleanInspector note: THE FOLLOWING EQUIPMENT NOTED EXTREMELY DIRTY WITH FOOD DEBRIS AND GREASE: INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT. INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS. MUST CLEAN AND MAINTAIN ALL. • MUST NOT USE TINFOIL AS LINER FOR SHELVING THROUGHOUT THE FACILITY.MUST REMOVE TO BE SMOOTH AND CLEANABLE.----NOTED DIRTY, FOOD ENCRUSTED SHELVING THROUGHOUT THE FACILITY. MUST CLEAN AND MAINTAIN.---NOTED RAW WOODEN SHELVING THROUGHOUT THE KITCHEN. INSTRUCTED TO PAINT/SEAL TO BE SMOOTH AND CLEANABLE.
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Toilet Facilities: Properly Constructed, Supplied, & Cleaned
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floors, walls, or ceilings grimyOfficial wording: Physical Facilities Installed, Maintained & CleanInspector note: NOTED DIRTY FOOD AND GREASE SPLATTERED WALLS THROUGHOUT THE KITCHEN, FOOD STORAGE AREAS, ENTRANCE TO MOP SINK ROOM.----NOTED DIRTY FLOORS THROUGHOUT THE FACILITY.-----EXCESSIVE DUST ON CEILING VENTILATION COVER IN THE WASHROOM. INSTRUCTED TO CLEAN ALL AND MAINTAIN.---NOTED WATER DAMAGED CEILING TILES THROUGHOUT THE FACILITY IN VARIOUS AREAS. INSTRUCTED TO REPLACE. • NOTED MISSING/DAMAGED TILES SURROUNDING THE WASH BASIN OF THE HALLWAY HAND WASHING SINK. MUST REPLACE/REPAIR.
What changed since the previous inspection?
Compared with Pass on November 12, 2024: 18 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.