PASS W/ CONDITIONS
Risk 1 (High)
GHAREEB NAWAZ RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant
July 11, 2025
Complaint
License #2423912
3
Total Violations
1
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 48.0 F AND 51.0 F INSIDE PREP AREA 2-DOOR REACH IN COOLER ALONG COOKLINE AND INSIDE DAIRY REACH IN COOLER-CHICKEN, STEAK, MILK AND GROUND BEEF. INSTRUCTED MANAGER ALL TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. FOODS DISCARDED WEIGHT- 30 LBS VALUED AT $150.00.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND BOTH 2-DOOR PREP COOLER ALONG COOKLINE AND DIARY REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE BETWEEN 48.0 F AND 51.0 F. FOUND CHICKEN, MILK, ETC. INSIDE SAID COOLERS. INSTRUCTED MANAGER MUST REPAIR BOTH COOLERS, AMBIENT AIR TEMPERATURE MUST BE 41.0 OR BELOW. PRIORITY VIOLATION 7-38-005.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND BOTH 2-DOOR PREP COOLER ALONG COOKLINE AND DIARY REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE BETWEEN 48.0 F AND 51.0 F. FOUND CHICKEN, MILK, ETC. INSIDE SAID COOLERS. INSTRUCTED MANAGER MUST REPAIR BOTH COOLERS, AMBIENT AIR TEMPERATURE MUST BE 41.0 OR BELOW. PRIORITY VIOLATION 7-38-005.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection